Prep: 25 min|Bake 55 min + cooling

Ingredients

1 sheet of refrigerated pie pastry

3 eggs

1 can (15 oz) solid-pack pumpkin

1 1/2 cups heavy whipping cream

1/2 cup sugar

1/4 cup packed brown sugar

1 1/2 tsp ground cinnamon

1/2 tsp salt

1/4tsp ground allspice

1/4 tsp ground nutmeg

1/4 tsp ground cloves

Streusel:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup col butter

1/2 cup chopped walnuts

1/3 cup finely chopped candied or crystalized ginger

Instructions

1. On a lighy floury surface, unroll pastry. Transfer pastry to a 9 in pie plate. Trim pastry to 1/2 in beyond edge of plate; flute edges.
2. In a large bowl, whisk the eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into pastry shell. bake at 350° for 40 min.
3. In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling.
4. Bake 15-25 minutes longer or until a knife enceryed in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Prep: 30 min|Bake: 20 min + Chilling|Yield: 8 servings|Cool: 1 hr

Ingredients

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups milk

3 egg yolks, lightly beaten

1/2 cup flaked coconut

1 tbsp butter

1 1/2 tsp vanilla extract

1 pastry shell ( 9 in) baked

Meringue:

3 egg whites

1/4 tsp cream of tartar

1/4 tsp vanilla extract

6 tbsp sugar

1/4 cup flaked coconut

Instructions

1. In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 min longer.
2. remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 min longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
3. In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
4. Bake at 350° for 20 min or until golden brown. Cool on a wire rack for 1 hr; refrigerate for 1-2 hrs before serving.

Cook time: 25 min|Prep time 15 min| Servings: 4

Ingredients

25 saltine crackers, crushed

1 1/2 tsp  all purpose seasoning

1 lb natural boneless, skinless chicken breasts cut into 1 x 2-inch pieces

2 tbsp mayonnaise

Instructions

1. Preheat oven to 400 ° F. Line a sheet pan with parchment paper or foil and set aside
2. Place crackers in a resealable bag and crush with a rolling pin or other flat surface. Add1/2 of the all-purpose seasoning to a bag and shake to combine. Set aside
3. In a medium bowl, combine chicken, mayonnaise, and the remaining seasoning. Stir to coat.
4. transfer chicken mixture to the bag of crushed saltines and shake to coat.
5. Bake 20-25 min or until brown and crisp. Serve warm with your favorite dipping sauce.

Bake 8-10 min|Makes about 5 dozen(60)| Prep time 20 min

Ingredients

2 cups all-purpose flour

1/2 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 tsp vanilla extract

2 eggs

2 cups (12-oz. pkg.) dark chocolate chips

1 cup chopped nuts (optional)

Instructions

1. Heat oven to 375°F.
2. Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar and vanilla in large bowl on med speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded tsps onto ungreased cookie sheet.
3. Bake 8-10 min or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

Prep time: 10 min|Makes about 3 dozen|Bake: 12-15 min

Ingredients

3/4 cup butter or margarine, softened

1 cup packed brown sugar

1/2 cup granulated sugar

1/4 cup milk

1 large egg

1 tsp. vanilla

1 cup all-purpose flour

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

3 cups old fashioned oats

1 cup Sun-Maid Raisins

Instructions

1. Heat oven to 350°.

2. Beat butter, brown sugar, granulated sugar, milk, egg and vanilla until light and fluffy.

3. Combine flour, cinnamon, baking soda and salt.

4. Add butter mixture and mix well.

5. Stir in oats and raisins. Drop by tbsp-fulls onto greased cookie sheets.

6. Remove from cookie sheets, cool on wire racks.

Bake: 10-12 min|Cool|Makes about 3 dozen cookies

Ingredients

1 1/2 cups gluten-free cup for cup flour blend

1/2 tsp. baking soda

1/2 tsp. baking powder

1 1/2 tsp. kosher salt

1/2 cup palm oil shortening

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/3 cup water rom temperature

1-2 tsp. vanilla extract

1 1/2 cups ( 9 oz.) NESTLE TOLL HOUSE

Organic allergen free dark chocolate morsels

Instructions

1. Preheat oven to 350° F. Line baking sheets with parchment paper.

• In a small bowl, combine flour blend, baking powder, baking soda and salt.

• In a large mixing bowl, beat shortening, brown sugar and granulated sugar until blended. Mixture will look sandy.

2. Add water and vanilla extract; mix well

•Beat in flour blend mixture gradually

•Stir in morsels

3. Drop by well-rounded tbsp onto prepared baking sheets. Slightly flatten each ball.

•Bake for 10-12 min or until tan on surface. Cool on baking sheets for 10 min; move to wire racks to cool completely. Store in airtight container.

Yield: 9 servings

Ingredients

1 cup all-purpose flour

1/4 cup packed brown sugar

1/2 cup cold butter

1/2 cup chopped pecans

2 cups frozen unsweetend strawberries, thawed

1 cup sugar

1 tsp lemon juice

1 cup heavy whipping cream, whipped

Instructions

1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in pecans. Press into an ungreased 9-in square baking pan. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
2. Crumble the baked pecan mixture; set aside 1/2 cup topping. Sprinkle the remaining mixture into an 8-in square dish.
3. In a large mixing bowl, beat the strawberries, sugar lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight.