Ingredients

• 16 oz. Oreo Cookies
• 8 oz. cream cheese, softened
• 3 cups milk
• 1 teaspoon vanilla
• 12 oz. container Cool Whip
• 1 cup powdered sugar
• 2 small packages chocolate instant pudding mix
• 1 package gummy worms

Instructions

1. Crush half of the Oreo cookies and spread on bottom of 9x13 pan.
2. Mix together the Cool Whip, softened cream cheese, and powdered sugar. Pour this mixture over the cookies.
3. Mix milk, pudding, and vanilla. Pour pudding over mixture in the pan.
4. Crush the remaining Oreo cookies and scatter them over the top of cake.
5. Decorate with gummy worms.
6. Refrigerate at least 4 hours before serving.

Ingredients

• 1/4 cup packed brown sugar
• 1/4 cup corn syrup
• 2 Tablespoons butter
• 1/4 cup water
• 4 marshmallows
• 2/3 cup smooth peanut butter
• 1/2 cup 2% evaporated milk
• 1 teaspoon vanilla extract

Instructions

1. In a saucepan over low heat, combine brown sugar, corn syrup, butter and water; cook, stirring, for 5 minutes or until sugar is dissolved. Add marshmallows, peanut butter, and evaporated milk; continue to stir until melted and smooth. Remove from heat and stir in vanilla. Transfer immediately to fondue pot. Stir occasionally to prevent excess thickening.
2. Spear a piece of fruit or cake with fondue fork and dip in fondue.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 1 Tablespoon finely shredded lemon peel
• 2 Tablespoons lemon juice
• 1 Tablespoon poppy seeds
• Lemon Glaze (ingredients and recipe below)

Instructions

1. Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In large bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In medium bowl beat egg with a fork. Stir in milk, oil, lemon peel, lemon juice, and poppy seeds. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
3. Spoon batter into prepared pan; spread evenly. Bake in the preheated oven for 50-55 minutes or until toothpick inserted near center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
5. Lemon Glaze: In a medium bowl whisk together 1-1/4 cups powdered sugar, 1 teaspoon finely shredded lemon peel, 4 teaspoons lemon juice, 2 teaspoons light corn syrup, and 1/4 teaspoon vanilla. Spread glaze on loaf.

Ingredients

• 3/4 cup butter, softened
• 2 cups granulated sugar
• 2 eggs
• 1/2 cup eggnog (full fat version)
• 1 (15 ounce) can pumpkin puree
• 1-2/3 cups cake flour
• 1-1/2 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1 Tablespoon vanilla
• Eggnog Glaze (ingredients and recipe below)

Instructions

1. Preheat oven to 350 degrees.
2. Place butter, sugar, and eggs into large mixing bowl. Beat on medium until combined.
3. Add eggnog and pumpkin, continue to beat on medium speed until well blended.
4. Slowly add cake flour, baking soda, pumpkin pie spice, and vanilla. Continue mixing until all ingredients are blended.
5. Spray two 9" loaf pans with cooking spray. Pour batter into prepared pans and back for 45-60 minutes or until knife inserted into middle comes out clean.
6. Eggnog Glaze: In medium bowl, combine 1 cup powdered sugar, 1 Tablespoon softened butter, and 4 Tablespoons eggnog. You may add more eggnog for a thinner consistency glaze.
7. Once loaves are cooked, remove from pans and top with eggnog glaze.

Ingredients

• 1 cup red onion, chopped
• 1 red pepper, chopped
• 2 cloves garlic, minced
• 3 boneless, skinless chicken breasts
• 1 Tablespoon oil
• 7 cups chicken broth
• 9-oz. pkg. frozen corn, thawed
• 1 teaspoon cumin
• 2 cups tortilla chips, lightly crushed
• 1 cup shredded Cheddar cheese
• Optional: sour cream, chopped fresh cilantro

Instructions

1. Sauté onion, pepper, garlic, and chicken in oil in a Dutch oven until chicken is done; remove chicken.
2. Pour in broth; bring to a simmer. Add corn and cumin; cook 10 minutes.
3. Shred chicken; stir into soup.
4. Place some chips in each bowl; ladle soup over chips. Sprinkle with cheese. Top with sour cream and cilantro, if desired.

Ingredients

• 3 cups all-purpose flour (more if needed)
• 1-1/2 cups firmly packed brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. pumpkin pie spice
• 1 stick unsalted butter
• 1 cup white chocolate chips, divided
• 1 cup chopped pecans
• 2 large eggs, lightly beaten
• 1 Tbsp. vanilla

Instructions

1. In medium bowl, mix together the baking powder, salt, and pumpkin pie spice, set aside.
2. In a large bowl, combine the butter and brown sugar. Add beaten eggs and vanilla, mixing well.
3. Slowly add the flour mixture to the butter mix. The dough will be very sticky! Add the pecans and most of the white chocolate chips to the dough. (Reserve some to melt and drizzle on top.) At this point, I added a small amount of flour to firm the dough up a bit. It will remain sticky so when working with it, be sure to have spray oil (such as Pam) on hand.
4. Divide the dough in two. Shape each ball of dough into a log approximately 2-inches wide and 10-inches long. Form them side-by-side on a large baking sheet, leaving as much space as you can between them for spreading. (Tip: Either refrigerate the dough 15 minutes before shaping or spray Pam on your hands to prevent sticking.)
5. Place cookie sheet on rack in center of oven which has been preheated to 350 degrees. Bake for 30 miutes until golden brown. Cool logs completely on rack.
6. Reduce oven temperature to 325 degrees.
7. Carefully slice cooled logs with a heavy, sharp knife - making the cookie slices about 1/2-inch wide. Lay the cookies on their side and bake for an additional 15+ minutes until slightly toasted. (Longer if a harder biscotti is your preference.) Cool completely on wire rack.
8. Melt remaining white chocolate chips in a microwavable bowl, stirring every 10 seconds until drizzling consistency is achieved. Drizzle over cooled biscotti slices.

Ingredients

• 3-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 2-3/4 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 (15-ounce) can pumpkin puree (not pie filling, about 1-3/4 cup)
• Jar of Mrs. Richardson's Fat Free Caramel Topping
• Coarse sea salt

Instructions

1. Heat the oven to 350 degrees and arrange a rack in the middle. Coat a 12-cup Bundt pan with vegetable oil and flour and tap out any excess flour.
2. Place the measured flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
3. Place the sugar and measured oil in a large bowl. Beat on medium speed with a paddle attachment until the sugar is incorporated, about 1 minute. Stop the mixture and scrape down the sides of the bowl and paddle with a rubber spatula.
4. Continue mixing at medium speed and add the eggs 1 at a time, beating well after each addition, about 1-1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down sides and paddle again.
5. Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Use rubber spatula to scrape bowl bottom to make sure everything has been thoroughly mixed in.
6. Pour the batter into the prepared pan and back until a toothpick inserted into the center of the cake comes out clean, about 60-70 minutes.
7. Remove the pan to a wire rack and let the cake cook in the pan for 15 minutes. Turn the cake out onto the wire rack and cool completely.
8. Slice and serve with caramel sauce and dash of coarse sea salt.

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 cup buttermilk
• 2 teaspoons baking powder
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups shredded, peeled apple (about 4 medium)
• 1 cup chopped walnuts or pecans
• 1/2 cup raisins
• 1 recipe Streusel-Nut Topping [below]

Instructions

1. Preheat oven to 350 degrees. Grease bottom and 1/2-inch up the sides of a 9x5x3-inch loaf pan; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts, and raisins.
3. Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. [Streusel-Nut Topping: In a small bowl, stir together 1/4 cup packed brown sugar and 3 Tablespoons all-purpose flour. Cut in 3 Tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts or pecans.] Bake for 60-65 minutes or until wooden toothpick inserted near the center comes out clean.
4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Makes 1 loaf.

Ingredients

• 1 pint vanilla bean ice cream (equivilent is 2 cups)
• 1/4 cup milk
• 1/4 teaspoon cinnamon
• pinch of salt
• 1/3 cup Cookie Butter

Instructions

1. Using a blender, mix all of the ingredients together. Pour and serve immediately!

Ingredients

• FOR THE ICE CREAM:
• 3 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 1 cup whole milk
• 1 cup maple syrup, preferably grade B
• 2 cups heavy cream
• FOR THE BACON BRITTLE:
• 1 Tablespoon unsalted butter, plus more for baking sheet
• 3 strips smoked bacon, preferably Nueske's brand
• 1 cup sugar
• 1/2 teaspoon baking soda
• pinch of cayenne pepper

Instructions

1. Make the ice cream. Whisk the egg yolks, sugar, and salt in a bowl until pale yellow. Transfer to a saucepan and whisk in the milk. Cook over medium heat until almost simmering (the mixture should be thick enough to coat a spoon). Stir in the maple syrup. Transfer to a bowl and refrigerate until cold, about 30 minutes.
2. Make the bacon brittle: Butter a rimmed baking sheet. Cook the bacon in a medium skillet over medium heat until crisp, about 5 minutes per side; transfer to paper towels to drain. Let the bacon cool, then very finely chop.
3. Cook the sugar in a saucepan over medium-high heat, stirring constantly, until it melts and turns golden, about 4 minutes. (If lumps form, remove from heat and continue stirring until melted.) Continue to cook, stirring, until light amber, about 2 more minutes. Remove from heat and immediately stir in the butter. Carefully stir in the baking soda, then the bacon and cayenne pepper. Pour into the prepared baking sheet and let cool until set, about 15 minutes. Break into bite-size pieces, then smash about 1/3 of the brittle into shards with a meat mallet or heavy skillet. Reserve the remaining brittle in a container for up to 3 days.
4. Stir the cream into the chilled custard. Churn in an ice cream maker according to manufacturer's directions. Stir in the bacon brittle shards. Transfer to an airtight container and freeze until firm, at least 2 hours.

Ingredients

• 2 cups finely chopped strawberries (approx. 1 pint)
• 1/2 cup finely chopped, peeled avocado (approx. 1/2 of avocado)
• 4 Tablespoons finely chopped red onion
• 4 Tablespoons chopped, fresh cilantro
• 1 teaspoon lime zest
• 4 Tablespoons fresh lime juice (1 lime is sufficient for both the juice & zest)
• 4 teaspoons finely chopped, seeded jalapeno (leave the seeds in for more heat)
• 1/4 teaspoon sugar or Stevia equivilant

Instructions

1. Chop and mix all ingredients. Serve immediately with lime tortilla chips.

Ingredients

• 2 (3 oz.) packages soft ladyfingers
• 2 pt. strawberry ice cream, softened
• 1 pt. strawberry sorbet, softened
• 1 pt. fresh strawberries, hulled
• 2 Tbsp. powdered sugar
• 1/2 (7 oz.) jar marshmallow creme
• 1 cup heavy cream

Instructions

1. Arrange ladyfingers around sides and on bottom of a 9-inch springform pan. (Reserve any remaining ladyfingers for another use.) Spread strawberry ice cream over ladyfingers and freeze 30 minutes.
2. Spread softened sorbet over ice cream. Freeze 30 minutes.
3. Process strawberries and powdered sugar in a food processor 1 minute or until pureed. Reserve 1/4 cup mixture. Whisk remaining strawberry mixture into marshmallow creme until well blended.
4. Beat cream at high speed with an electric mixture until stiff peaks form. Fold into marshmallow mixture. Pour over sorbet in pan. Drizzle reserved strawberry mixture over top and gentlly swirl with a paring knife. Freeze 4 hours or until firm. Let ice cream cake stand at room temperature for 15 minutes before serving.

Ingredients

• 2 cups fresh or frozen unsweetened blueberries
• 1 cup fresh or frozen unsweetened raspberries
• 1 cup fresh or frozen unsweetened pitted sweet cherries
• 1/4 cup granulated sugar
• 3 cups packaged biscuit mix
• 1 Tablespoon poppy seeds
• 1-1/2 teaspoons finely shredded lemon peel
• 1/4 cup cold butter, cut up
• 1/2 to 2/3 cup half-and-half or whole milk
• 1 Tablespoon granulated sugar
• 1 cup heavy whipping cream
• 1 3-oz. package cream cheese, softened and cut up
• 1/3 cup powdered sugar

Instructions

1. Thaw fruit, if frozen. (I used all fresh berries in my batch with the exception of the cherries.) In a large bowl, stir together blueberries, raspberries, cherries, and 1/4 cup granulated sugar; set aside.
2. Preheat oven to 425 degrees. In a large bowl, stir together biscuit mix, poppy seeds, and 1 teaspoon of the lemon peel. Cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture. Add half-and-half all at once to flour mixture. Using a fork, stir just until moistened.
3. Drop dough into six mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4-inch thick. Lightly sprinkle each mound with some of the 1 Tablespoon of granulated sugar. Bake in the preheated oven for 10-12 minutes or until golden. Cool shortcakes on a wire rack for 10 minutes.
4. Meanwhile, in a chilled medium mixing bowl, beat whipping cream with an electric mixer on medium speed until soft peaks just begin to form. Add cream cheese, powdered sugar, and the remaining 1/2 teaspoon lemon peel. Beat until fluffy.
5. To serve, split warm shortcakes in half horizontally. Lift off shortcake tops. Place bottoms on a serving platter or in a six shallow dessert dishes. Spoon whipped cream mixture over bottoms. Spoon fruit over whipped cream. Replace tops. Serve immediately.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup quick-cooking rolled oats
• 1/2 cup brown sugar
• 1 cup butter
• 1 cup chopped pecans
• 1 cup butterscotch caramel ice cream topping
• 1 gallon butter brickle, butter pecan, or vanilla ice cream

Instructions

1. Preheat oven to 400 degrees. In a large bowl, combine the flour, oats, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pat mixture lightly into an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 10-15 minutes. Remove from oven. Let cool 10 minutes. Sitr nut mixture to crumble. Cool completely.
2. Spread half of the crumbs in a 13x9x2-inch pan; drizzle about half of the ice cream topping over crumbs in pan. Place ice cream in a chilled large bowl; stir with a wooden spoon to soften. Spoon softened ice cream carefully over topping-drizzled crumbs, spreading ice cream evenly with the back of a large spoon. Drizzle with remaining topping; sprinkle with the remaining crumbs. Cover and freeze at least 6 hours or until firm. Let stand at room temperature for 5-10 minutes before serving. Cut into 24 squares.

Ingredients

• 2 - 8oz. pkgs. cream cheese, softened
• 1-1/2 cup shredded Cheddar cheese
• 1 tsp. minced garlic
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. ground oregano
• 1 tsp. paprika
• cayenne pepper, to taste
• 3 boneless, skinless chicken breasts, cooked & chopped
• 1 bunch cilantro, chopped
• 4 green onions, chopped
• 10-oz. can diced tomatoes with green chiles

Instructions

1. Mix cheeses together until well blended; add garlic, chili powder, cumin, oregano, paprika and cayenne pepper. Mix well; stir in remaining ingredients. Cover and refrigerate overnight. Serve with corn chips.

Ingredients

• 2-3/4 cups all-purpose flour, divided
• 1 cup granulated sugar
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup cold unsalted butter, cut into pieces and divided
• 2 large eggs
• 1 cup mashed banana
• 1/2 cup sour cream
• 1 Tbsp. vanilla extract
• 1/4 cup firmly packed light brown sugar
• 1 cup pecan pieces
• 1 (13.4 oz.) can dulce de leche

Instructions

1. Combine 2-1/4 cups flour and next 4 ingredients in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender until crumbly. Whisk together eggs and next 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
2. Spread batter into a greased 13"x9" pan.
3. Combine remaining 1/2 cup flour and brown sugar in a small bowl. Cut remaining 1/4 cup butter into flour mixture with pastry blender. Add pecans, pressing streusel mixture between fingers until large clumps form. Sprinkle streusel over batter in pan.
4. Microwave dulce de leche in a small glass bowl on HIGH 1 minute or until drizzling consistency, stirring once; drizzle over streusel topping.
5. Bake at 350 degrees for 35 to 38 minutes or until streusel topping begins to brown and center of cake puffs slightly. Cool slightly.

Ingredients

• 8 Tbsp. butter, plus extra for greasing
• 1 cup light brown sugar
• 2 eggs, lightly beaten
• scant 1-1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1-1/2 tsp. apple pie spice
• 2 apples, peeled and coarsely grated
• 1/2 cup hazelnuts, chopped
• TOFFEE APPLE TOPPING (additional ingredients listed below)

Instructions

1. Preheat oven to 350 degrees. Grease a shallow 9-inch square baking pan. To make the topping, place scant 1/2 cup light brown sugar and 4 Tbsp. butter in a small saucepan and heat gently, stirring until melted. Pour into the baking pan and arrange one apple (cored and thinly sliced) on top of the caramel mixture.
2. To make the brownies, place 8 Tbsp. butter and 1 cup of brown sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift together the flour, baking soda, baking powder, and apple pie spice - fold into the mixture. Stir in the 2 grated apples and nuts. Pour into prepared pan.
3. Bake in preheated oven for 35-40 minutes or until firm and golden. Let cool in the pan for 10 minutes before inverting onto plate. Cut into squares.

Ingredients

• 2 packages (about 2 lbs.) little turkey smokies
• 1-1/2 cups ketchup
• 1/8 tsp. ground allspice
• 1/4 tsp. ground pepper
• 1/2 tsp. salt
• 1 jar (about 12 ounces) apricot preserves
• 2 Tbsp. brown sugar, packed
• 2 Tbsp. wine vinegar, red or white

Instructions

1. In the slow cooker insert, stir together the ketchup, seasonings, preserves, brown sugar, and red or white wine vinegar. Add the little smokies; cover and cook on LOW for 3 to 4 hours.
2. Serve hot from the slow cooker.

Ingredients

• 1 cup butter, softened
• 3/4 cup superfine sugar, plus extra for sprinkling
• 1 egg yolk, lightly beaten
• 2 tsp. vanilla extract
• 2 cups all-purpose flour
• pinch of salt
• 1 egg white, lightly beaten
• JAM FILLING (ingredients & recipe below)

Instructions

1. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and vanilla extract. Sift together the flour and salt into the mixture and stir until combined. Halve the dough, shape into balls, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes.
2. Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper. Unwrap the dough and roll out between 2 sheets of parchment paper. Cut out cookies with 2-1/4-inch cutter and place half of them on baking sheet, spaced well apart. Using a 1-1/2-inch round cutter, cut out the centers of the remaining cookies and remove, then place the cookie rings on the other baking sheet, spaced well apart.
3. Bake in the preheated oven for 7 minutes, then brush the cookie rings with beaten egg white and sprinkle with superfine sugar. Bake for an additional 5-8 minutes, or until light golden brown. Let cool on the baking sheets for 5-10 minutes, then transfer the cookies to wire racks to cool completely.
4. To make the jam filling, place 4 Tbsp. of softened butter and 1 cup confectioners' sugar in a large bowl and beat together until smooth. Spread the filling over the whole cookies and top with a small amount of warmed jam (you'll need about 5 Tbsp. of seedless raspberry jam to have enough for every cookie). Place the cookie rings on top and press gently together.