RS Birthday Brunch Apple Pie in a Jar

Apple Pie in a Jar makes
about 8 small individual pies
You'll need:Half pint jars (about 8) sanitized ( I used Kerr)Pie crusts ( about 4 homemade or store bought)
Pie filling (recipe as follows)7 cups apples cored, peeled, and sliced small
2tbs lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
Combine apples and lemon juice in large bowl. Make sure they apples are well coated. Add remaining ingredients to apples.
Step 1: Pie Dough Use the jar lid to cut out circles of the pie dough and line the bottom of each jar with the pie cut out. Cut strips or use scraps of dough to fill the inside of jar sides. Use your fingers to smash the dough until the entire jar is lined with pie dough. Do this to each jar.
Step 2: Fill up the Jars. I used about 1/2 c of pie filling for each jar but you can play around with how much you like.
Step 3: Top it off Cut out 8 more circles using the jars lid. Place on top of pie filling and crimp edges. Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. Brush pie tops with butter and sprinkle with sugar at this point.
Step 4: Pop em in the oven:Place jars on cookie sheet and bake at 375 for 45-60 min.Top with a scoop of vanilla ice cream and enjoy!!! Tip: I found the lining of the jars with dough very time consuming so grab a hubby, mom, or kiddo to come help you.

Pumpkin Bars
1st layer:
1 yellow cake mix (1 cup reserved)
1/2 cup melted butter
1 egg

2nd layer:
1 large can pumpkin
2 eggs
2/3 cup milk
2 1/2 tsp. pumpkin pie spice
3/4 c. brown sugar

3rd layer:
1 cup reserve cake mix
1/4 cup sugar
1/4 cup butter (softened)

Grease bottom only of 13x9 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients in layer 2 until smooth. Pour over 1st layer. For topping, combine 1 cup reserve mix with sugar and softened butter. Sprinkle over filling. Bake 350 for 1 hour.

Mama J's Tato Salad by Jamie Sartain

6 Russett Potatoes
2 Hard Boiled Eggs
1/2 cup red onions, diced
1/2 cup diced celery
1/4 cup cooked bacon, finely chopped
1/2 cup sweet pickle relish
1 cup mayonnaise
salt and pepper to taste

Peel and dice potatoes to small but chunky pieces. Boil in salty water for 10 minutes. (Jamie puts the eggs to boil with the potatoes)
Drain and place in bowl
Dice eggs and add to potatoes
Add remaining ingredients. Chill for one hour.