Happy Mother’s Day!

And since mothers do not cook today, I have some simple dessert recipes the family can make.

Bite-Sized Apple Pies

1/2 c. sugar

2 tsp. ground cinnamon

1 package (14.1 oz.) refrigerated pie pastry

3 Tbls. butter, melted, divided

2 medium tart apples

Preheat oven to 425 degrees. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pastry sheets; roll and trim each to an 8-inch square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-inch strips.

Cut each apple into eight wedges; wrap one strip of pastry around each wedge, placing sugared side of pastry against the apple.

Place on a parchment paper-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm.

Peanut Butter Cup Trifle

4 c. cold milk

2 packages (3.9 ounces each) instant chocolate pudding mix

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

1 carton (12 ounces) frozen whipped topping, thawed

2 packages (8 ounces each) Reese’s mini peanut butter cups

In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.

Cake Mix Bars

1 box yellow cake mix

1 large egg

1/2 c.milk

1/3 c. canola oil

1 c. white baking chips

1/3 c. sprinkles

Preheat oven to 350 degrees. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and sprinkles. Spread into a greased 15- by 10-inch baking pan.

Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars.