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I have not tried this one, but it looks really good!
Blueberry Pie Pops
Ingredients
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/4 cups blueberries
1 egg
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Blueberry Pie Pops Recipe - Allrecipes.com
Blueberry Pie Pops
Ingredients
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/4 cups blueberries
1 egg
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Blueberry Pie Pops Recipe - Allrecipes.com
Hmmmmm, Classy, shouldn't cost TOO much to overnite those peaches to Fudgey! 
Hey Wolfe, that sounds good -- bet it would work with other fruits (I don't like blueberry stuff ) Would be great for parties, picnics etc
Hey Wolfe, that sounds good -- bet it would work with other fruits (I don't like blueberry stuff
) Would be great for parties, picnics etc
I hafta go to PT again Friday -- I'm going by the farmers' market and see if the early peaches are in yet!! 
Last year we stopped at a roadside stand (pick-up truck with gate down) to get a little basket of peaches...maybe 15...dang thing was $25 !!! I walked away !
I used to have my own fruit trees (miss them and haven't gotten around to planting any here) and different varieties produce and ripen at different times. The late peaches -- July/August -- ALways have the best flavor, but I'll take ANY fresh peaches!!
Hiya Mookie!! You got it! I'll try to get in on here today, but if not, definitely in just a day or two!!
Oh my goodness this thread is just T-R-O-U-B-L-E!!! I'm going to have to copy down all these yummy recipes. I'm getting ready to retire soon, and I keep telling myself then I will have time to cook and bake more.
My daughter and I are having chocolate cravings so we just went through the pantry and threw together what we could find:
Box choc cake mix and stirred in marshmallows (it's baking now). Then we will poke holes into the hot cake and drizzle hot fudge sauce into the holes. Spread marshmallow fluff on top. We are playing as we go so we might also throw on some graham cracker pieces and mini marshmallows and broil until golden brown and gooey. Let's hope for the best!
Box choc cake mix and stirred in marshmallows (it's baking now). Then we will poke holes into the hot cake and drizzle hot fudge sauce into the holes. Spread marshmallow fluff on top. We are playing as we go so we might also throw on some graham cracker pieces and mini marshmallows and broil until golden brown and gooey. Let's hope for the best!
This one is beyond simple but we couldn't believe how great it was:
Two Ingredient Pumpkin Cake (from Allrecipes)
Ingredients
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin
Directions
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
***We used chocolate fudge cake mix with 3/4 large can pumpkin pie mix, then stirred in package of mini choc chips - we are chocolate freaks at my house! This was soooooo good it didn't even need (or want) any frosting.
Two Ingredient Pumpkin Cake (from Allrecipes)
Ingredients
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin
Directions
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
***We used chocolate fudge cake mix with 3/4 large can pumpkin pie mix, then stirred in package of mini choc chips - we are chocolate freaks at my house! This was soooooo good it didn't even need (or want) any frosting.
Mookie, I haven't forgotten you, just been having internet probs, and today I have a long drive to see my ortho for final followup on my knee, but I'll get it in here for you! 
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