With the weather warming more each day, picnic season is just around the corner. Grab lunch to-go and head outdoors with these portable treats that make packing your basket a breeze!

Handheld Apple Pies

1 9″ refrigerated pie crust (store-bought)

2 apples, peeled and diced

2 Tbsp flour

1 Tbsp sugar

1 Tbsp brown sugar

Pinch of cinnamon

Pinch of salt

1 egg beaten with 1 Tbsp water (for egg wash)

Preheat oven to 350° and line a baking sheet with parchment paper. To make the filling, combine the diced apples, flour, sugars, cinnamon and salt. Roll the pie crust out to about 1/4″ thick. Using a 4″ cookie or biscuit cutter, cut out circles. Drop 1 tablespoon of the filling on to each circle of dough. Fold the top of the dough over the bottom and seal the edges. Place the pies on the baking sheet and brush with the egg wash. Cut a small slit in the top of each pie. Bake 30-40 minutes or until golden brown. Makes 10 pies.

Image and recipe taken from sugarcrafter.net

Mini Oreo Cheesecakes

42 Oreos; 30 left whole and 12 coarsely chopped

2- 8oz. packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

1 cup sour cream

pinch of salt

Preheat oven to 275° and line standard muffin pans with paper liners. Place 1 whole cookie in the bottom of each liner. Beat cream cheese at medium speed using an electric mixer. Gradually add sugar, beating until combined. Beat in vanilla. Slowly pour in eggs, followed by the sour cream and salt. Stir in chopped cookies. Divide batter among pans and bake for about 22 minutes or until filling is set. Cool completely on wire racks then refrigerate for 4 hours or overnight. Remove from pans just before serving. Makes 30 mini cheesecakes.

Image and recipe from bakeorbreak.com

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