Directions

Preheat oven to 425 degrees Fahrenheit.

Line a 9” pie plate with one of the pie crusts. (Do not crimp the edges of the pie yet)

Pour the cherry pie filling into a medium sized bowl. Be sure to get all of the filling out!

Using a rubber spatula, gently mix the almond extract into the cherry pie filling.

Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate.

Use the other pie crust and lay it over the surface of the cherry pie filling, centering it so that the edges come together.

Dampen your fingers with a little water, and crimp the edges of the pie together by pinching them to make a fluted design. You can also use the tines of a fork to mash the two pie crusts together. (To make a lattice top, cut your upper pie crust into strips and weave the top for a nice effect.)

Use a sharp knife to cut slits in the pie crust.

Using a pastry brush or the back of a spoon, paint the top crust with the egg white completely and then sprinkle the teaspoon of sugar so that it covers the top crust.

Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. Place a baking sheet below your pie to catch any drips while it is baking.

Remove from the oven and allow to cool well before serving.

Directions

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour one 9x13” pan.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.

Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.

Stir in the boiling water last. Batter will be thin.

Pour evenly into the prepared pan. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.

Cool in the pan completely before decorating.

Frost with your favorite icing or dust with powdered sugar and enjoy with a glass of cold milk!

Enjoy!

Directions

Mixing:
Thoroughly cream shortening, vanilla, and sugar in a large bowl.

Add eggs and beat until light and fluffy.

Beat in milk until combined.

In a separate bowl sift together flour, baking powder, and salt.

Stir the flour mixture into the shortening mixture gently until it begins to come together.

Mix gently until the dough is a soft ball. Then separate into smaller balls, wrap in plastic and refrigerate 1 hour.

Rolling & Baking:
Preheat oven to 350°F and line baking sheets with parchment paper.

Lightly dust a clean surface with flour and take one ball of cookie dough from the fridge. Lightly dust a rolling pin with flour and roll dough out to between 1/4" – 1/2" thick.

Use heart-shaped cookie cutter to cut out shapes. Peel away excess dough and use a lightly-floured thin spatula to transfer cookies to baking sheet. TIP: If decorating with sprinkles, add now before you bake!

Bake in oven for 7 to 8 minutes. Remove cookies from oven, the cookies will appear under baked and be very soft to the touch. Do not bake until golden brown or they won't be soft.

Let cool 1 minute on baking sheet then transfer to a cooling sheet to finish cooling.

Decorating:
Please wait until your cookies are completely cool before icing/decorating. If you want to ice your cookies, mix up your favorite cookie icing recipe or buy pre-made icing found in the baking aisle at the grocery store. Add conversation hearts, cinnamon candies, colored sugar and more to make your cookies special. Store your cookies in an airtight container for up to a week.

Enjoy!

Directions

Preheat oven to 350 degrees. Prep bundt cake pan.
Sift flour, baking powder, salt, and baking soda together in a bowl.
Beat butter on high for 30 seconds.
Add sugar and vanilla extract to the butter until well combined.
Now add egg whites, one at a time, mixing after each. Then the whole eggs, again mixing after each.
Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
Divide the batter into three bowls…. add orange gel food coloring to one…. add yellow gel food coloring to the second and Leave the batter white in the third bowl.
Spray the bundt pan with Pam spray.
Begin by spooning in the white batter then the orange next then last the yellow batter on top.
Bake the cake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for about 20 minutes then remove the cake from the Bundt pan and place on a wire rack until completely cooled.

FROSTING
1 Cup soft unsalted butter
4 + Cups confectionery sugar
4 Tbsp heavy whipping cream
Orange and yellow gel food coloring

Cream the butter and powder sugar until it looks light and creamy.

If it doesn't cream add several drops of the heavy whipping cream until it creams. Once the frosting has the right consistency then divide it into 3 bowls.

In two of the three bowls add several drops of gel food coloring. 1 st bowl add orange, 2nd bowl add yellow, 3rd bowl stays white. After each color addition stir well to mix the colors.

When the colors are right, starting with the orange frosting using a spoon drizzle the frosting on the cake. Allow the orange frosting to dry. Next again using a spoon drizzle the yellow frosting on the cake. Allow it to dry. Lastly, drizzle the white frosting on the cake and allow it to dry completely.

Directions

Beat cream cheese in the bowl of an electric mixer until fully smooth.

Slowly add powdered sugar, then milk. Add vanilla. Continue mixing about 1 minute on medium/ medium high speed. Fold Cool Whip into cream cheese mixture and stir until fully combined.

Scoop about 1/3 of the Cheesecake Mouse into a bowl and add pumpkin pie spice. Blend well for an even “orangy” color. For a more brilliant color, add some orange gel food coloring, if desired.

Scoop another 1/3 of the mixture in a separate bowl and add lemon juice and if desired, yellow gel food coloring. Leave the remaining third white.

One color at a time, starting with the yellow lemon flavor, scoop mixture into a ziplock bag or piping bag and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with the orange spice flavor and finally the white Mousse.

Refrigerate 30 minute or up to 1 day before serving.

Garnish with candy corn and pumpkin granola, if desired.

Yields approximately 10-12 mini servings

Directions

Preheat oven to 350˚ F.  Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.

Transfer toasted bread cubes to a large bowl.

In a large skillet, add 4 tablespoons butter.  Cook the sausage, onions, and celery over medium heat, stirring and breaking up the lumps until evenly browned.

Add the apple, cranberries, sage, rosemary, parsley and thyme; cook, stirring, for 2 – 5  minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries and parsley. Drizzle with turkey stock and the rest of the stick of butter (melted), and mix lightly.  (Add an egg if you wish to help hold them together.)

Using an ice cream scupper, scoop stuffing into well-buttered muffin tins into a 375˚ F oven.

Cook until crisp on the top about 10 – 20 minutes.

Directions

Cream butter and sugar together.

Add egg and extracts; beat until fluffy.

Blend in sifted flour and salt.

Divide dough in half. Tint one half light red.

Roll 1 teaspoon white dough and 1 teaspoon red dough into strips 4” long.

Place side by side on ungreased cookie sheet. Twist together lightly; curve one end to form handle of cane.

Brush with egg white and sprinkle with red sugar (optional).

Directions

Cook onions in oil over medium hear for 10 minutes until translucent.

Add garlic, bell peppers, green chiles, cumin, red pepper flakes, cayenne, salt and pepper. Cook for 1 minute.

Crush the whole tomatoes by hand and add to pot along with diced tomatoes.

Add rinsed beans, broth and cilantro.

Bring to a boil and reduce the heat and simmer, uncovered for 1 hour.

Meanwhile, grill chicken breasts (spray w/ cooking spray) 8-10 minutes til done. Let cool, cut chicken in small chunks or shred.

Add chicken to chili mixture along with 1 cup of the shredded cheese.

Simmer an additional 30 minutes-1 hour to allow flavors to incorporate and till the chili thickens.

Serve with topping of your choice - enjoy!

Simmer an additional 30 minutes-1 hour to allow flavors to incorporate and till the chili thickens.

Directions

Preheat oven to 375 degrees Fahrenheit.

TOPPING: In a medium bowl, using a pastry blender or two knives, mix together brown sugar, flour and butter until coarse crumbs form. Set aside.

Grease a 9-inch pie pan.

Place apples in prepared pan.

Mix together sugar, nutmeg, cinnamon, and water. Toss apples with sugar mixture.

Sprinkle Topping over apple filling.

Cook until top is golden brown and crispy; approximately 30 minutes.

Directions

In a large skillet, saute the pepper and onion in oil until tender.

In a large bowl, beat eggs and milk.

Stir in the ham, 1/2 cup spinach, mozzarella and Parmesan cheeses, salt and pepper (save remaining spinach for another use).

Add to the skillet. Cover and cook over medium heat for 7-10 minutes or until a knife inserted in the center comes out clean.

Cut into wedges and serve. Enjoy!

Directions

Prepare Angel Food cake mix as directed on package.

In small bowl, combine yellow food coloring with the water.

Spoon half of the cake batter into a separate bowl. Fold yellow food coloring water mixture into half of the batter until well blended.

Spoon batters into an ungreased 10-inch tube cake pan, alternating white and yellow batters.

Bake cake as directed on package. Invert and cool as directed. Prepare glaze.

Directions

Place the graham crackers on a clean cookie sheet.

On half of the graham crackers, place a marshmallow. On the other half of the graham crackers, place a portion of chocolate.

Repeat with remaining graham crackers.

Broil in the oven for 1- 2 minutes, keep an eye on them so the marshmallows don't burn!

Match a marshmallow top to a chocolate bottom to create your sandwich. Enjoy while warm!

Directions

Combine yolks and sugar in bowl and beat to ribbon stage.

Add bourbon, rum and cognac to yolk mix -- set aside.

Whip egg whites and salt to stiff peaks.

Whip cream to medium peaks.

Fold whipped whites and cream together.

Combine white/cream mix to yolk/liquor mix. Mix well.

Add nutmeg and vanilla to taste.

Adjust thickness with milk to desired consistency.

Store very cold; blend well before serving.

Directions

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well.

Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

Directions

Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns.

Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.

Puree the soup in small batches (1 cup at a time) using a food processor or blender.

Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered.

Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Directions

In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and three cups flour. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.

Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.

For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm.

Directions

Combine lemonade and iced tea in a highball or tall glass.

Add ice and stir until chilled. Enjoy!

This drink was created by the late, great Arnold Palmer. It came about after he ordered the drink and a nearby woman overheard and ordered ‘that Palmer drink.’ 

It’s a simple mix of iced-tea and lemonade, with the ratio depending on the person. Palmer is alleged to have liked three parts unsweetened iced tea to one part lemonade. This recipes uses equal parts of iced tea and lemonade, but feel free to adjust to your taste.

Directions

Mix together the wet and dry ingredients until they're just combined. The batter will be slightly lumpy.

Preheat your Belgian waffle iron to medium-high. Warm the waffle iron for at least 5 minutes before cooking.

Coat with cooking spray. Scoop 2/3 to 3/4 cup of the batter into the preheated waffle iron and spread the batter around into the edges. Cook according to the manufacturer's instructions (about 3 to 4 minutes).

Top waffles with nuts, fresh fruit, powdered sugar or serve with whipped cream and maple syrup. Enjoy!

Directions

Preheat the oven to 350°F. Prepare a 9x13-inch baking pan with non-stick cooking spray or by lining it with parchment paper.

In a medium bowl, combine the cake mix, melted butter, oil, egg, and food coloring. The batter will be very thick. Reserve about 1/3 cup of the brownie batter and press the remaining batter into the bottom of the prepared pan. Add 3 tablespoons of water to the reserved batter to thin it; set it aside.

To make the cheesecake topping, combine the cream cheese, sugar, egg, and vanilla using a hand mixer or in a stand mixer. Beat until well combined. Pour on top of the brownie batter and spread evenly. Drop the reserved, thinned, brownie batter over the cheesecake layer and swirl the two layers together using a butter knife.

Bake for 25 to 30 minutes, or until the brownies are set. Cool completely before slicing.

Directions

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

Combine flour, walnuts and salt in a small bowl. Set aside.

Beat butter, vanilla, and powdered sugar with a mixer until creamy.

Turn the mixer to low and add flour mixture until combined.

Form dough into 1" balls and place on prepared pan.

Bake 8-10 minutes or until bottom edges of cookies are lightly browned.

Cool a few minutes until you're able to handle the cookies. Roll in powdered sugar and place on a rack to cool completely.

Enjoy!

DIRECTIONS

Preheat oven to 375 degrees F. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.

Stir in 1 cup of buttermilk and egg.

Turn dough out onto a lightly floured surface and knead slightly.

Form dough into a round and place on prepared baking sheet.

In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture.

Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes.

Source: http://allrecipes.com/

Directions

Preheat oven to 325.

In a large bowl, combine the dry ingredients.

In another bowl, beat egg. Add orange juice, zest, butter and hot water.

Add to flour mixture, stirring just until moistened. Gently fold in cranberries.

Spoon into a greased 9x5-in. loaf pan.

Bake until a toothpick inserted in the center comes out clean, 1 hour.

Cool for 10 minutes before removing from pan to a wire rack.

Directions

Using a hand or kitchen mixer, cream the butter in a large bowl. Add the granulated sugar and beat until combined.

Scrape the sides. Add the egg and vanilla extract; mix until combined.

Add the all-purpose flour 1 cup at a time, beating between each new addition.

Once you’ve added all the flour, the dough should be pliable but not sticky. If the dough is still sticky, add more flour (about 1/4 cup at a time) until the dough is no longer sticky.

Separate the dough into 3 equal parts and tint one yellow, one orange and leave the other plain. Flatten the dough into discs, wrap and refrigerate for 15-20 minutes.

Once the dough is firm, roll each color out into a 1/2″ thick rectangle.

Stack the dough one on top of the other with yellow on the bottom, orange in the middle and the plain dough on top.

Starting on the long side of the rectangle, roll the dough into a log. Roll log into nonpareils / sprinkles. Wrap in plastic wrap and refrigerate for about 40 minutes.

Once the dough is firm, cut the cookies into ½” thick discs and place on a parchment paper lined baking sheet.

Bake at 350F for 8-9 minutes. Makes 2 dozen cookies.

Directions

In a bowl, combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.

In a separate bowl, whisk eggs and three-fourths of a cup milk; add to dry ingredients just until moistened. Turn onto a lightly floured surface; gently knead in the blueberries.

Divide the dough in half. Pat each portion into an 8-inch circle; cut each into 8 wedges.

Place on greased baking sheets. Brush with remaining milk.

Bake at 375F for 15-20 minutes or until tops are golden brown. Serve warm.

Makes 16 scones.

Directions

Fill plastic cups or popsicle molds 1/3 full with cranberry juice. Freeze until juice is almost firm, about 1 hour.

Insert craft sticks into center of slightly frozen juice.

Add a second layer of lemonade. Freeze until hard, about 2 hours.

Pour blue punch over lemonade layer and freeze until solid, about 3 hours.

Gently pull each ice pop out of its cup and enjoy!