1 pkg Pie Crust – the kind already made up, you just roll it out
1 can Pie Filling – any flavor you like
Let the dough sit out and become room temperature. Roll it out flat. Use a cup or glass to cut out circles. Take the leftover dough and make into a ball. Sprinkle flour on counter and roll out dough again with flour on a rolling pin. Cut out more circles. Repeat this until all dough is used up. 2 pie crusts make about 24 turnovers.
Place 1 cherry into the middle of the circle. Fold over. Push down the edge to stick together and use a fork to pinch the sides together. take a drop of water and make the top a little wet. Sprinkle with sugar. Make a small slit on the top, this will allow the steam to escape and the filling won’t oooze out. (You can see in the pics I forgot to do this!)
It is easier to clean up if you place them on parchment paper on a cookie sheet and bake at 350 for 12-15 minutes or until golden brown.
- 1 Sweet Potato
- 1/4 tsp Sugar
- 1/8 tsp Cinnamon
Bake or boil a sweet potato until soft. I actually like using the leftover ones from going out to dinner. Add cinnamon and sugar, mix. Pat into small sized pancakes. Fry in light olive oil or coconut oil, in a non-stick frying pan, until brown.
This is really good served in a bowl to spread on crackers. It is also a good filling for my Puff Ball recipe.
Or click here for 11 ideas of Puff Ball Fillings!
- 10 oz can chunk white chicken – drained
- 8 oz tub of soft cream cheese
- 6 Tbsp. ranch dressing
In a bowl break up chicken mix in cream cheese and ranch dressing. Done! Easy! Delish
Now go make the Puff Balls and fill them with this, or buy some nice crackers. It’s great either way!
- 1 Whole Chicken
- 2 tsp Lemon Pepper
- 1 tsp Garlic Salt
- 1/2 Lemon cut into 2 slices
Place lemon slices on bottom of slow cooker. Remove chicken from wrapping place in slow cooker on top of lemon slices. Sprinkle with Lemon Pepper and Garlic Salt. Cook on high for 3 hours. Remove from slow cooker and place chicken on roasting pan or cookie sheet. Bake in oven for 1/2 hour at 400 degrees. This is to brown the skin. It will not brown in the slow cooker. I don’t care about all the pics you see on Facebook showing a beautiful brown chicken. It’s simply not possible. Those aren’t real recipes and don’t turn out right. If you don’t care about brown skin, then leave it in the slow cooker for 1 more hour.
Make gravy from the drippings in the slow cooker. Very yummy!