Makes about 8, 1/2 cup servings

Ingredients:

4-5 medium baking apples (about 1 1/4 lbs), peeled, cored and sliced into 1/4-in. slices

1 tbsp lemon juice

2 tbsp granulated sugar

1 tbsp all-purpose flour

1 tsp ground cinnamon

1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Oatmeal Raisin Cookie Bar Dough

Instructions:

1. Preheat oven to 325°F. Grease an 8″ square baking pan with nonstick cooking spray. Combine apple slices, lemon juice, sugar, flour and cinnamon in large bowl. Pour mixture into prepared baking pan. Crumble bar of dough on top of the apples. Bake 40-45 mins or until apples are tender and crumble topping is crisp. Serve warm or at room temperature.

Yield: 6-8 servings

Ingredients:

2 cups fresh or frozen cranberries, chopped

1 3/4 cups sliced peeled tart apple

1/2 cup slivered almonds, toasted

1 tbsp grated orange peel

1 3/4 cups sugar

1/4 cup all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/8 tsp salt

Pastry for double-crust pie (9″)

2 tsp butter, melted

Instructions:

1. In a large bowl, combine cranberries, apple, almonds and orange peel. In another bowl, combine sugar, flour, cinnamon, nutmeg and salt; add to fruit mixture and toss gently.
2. Line a 9″ pie plate with the bottom crust; add filling. Drizzle with butter. Roll out remaining pastry to fit top of pie. Place over filling; cut slits in top crust. Seal and flute edges. Bake at 400°F for 45 mins or until golden brown. Cool before serving.

Yield: 6-8 servings

Ingredients:

1 1/4 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 tbsp sugar

1/2 cup cold butter

1 egg, beaten

2 tbsp milk

6 medium tart apples, peeled and cut into 1/4″ slices

Topping:

1/3-1/2 cup sugar

4 1/2 tsp all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp cold butter

Instructions:

1. In a medium bowl, combine the flour, baking powder, salt and sugar. Cut in the butter until mixture resembles fine crumbs. Combine egg and milk; gradually add to flour mixture, tossing with a fork until dough becomes a ball.
2. With lightly floured hands, press dough onto the bottom and up the sides of a 12″ fluted tart pan with removable bottom. Arrange apple slices in a circular pattern over dough, starting at the outer edge and overlapping slices.
3. For topping, combine the sugar, flour and spices in a small bowl. Cut in butter until crumbly. Sprinkle over apples. Bake tart at 350°F for 50-60 mins or until the apples are tender. Serve tart warm or cold.

Yield: 8-10 servings (about 2 q)

Ingredients:

8 cups apple cider of juice

1/2 cup packed brown sugar

3 cinnamon sticks (3 inches

1/2-1 tsp ground allspice

1/8 tsp salt

1/8 tsp ground nutmeg

Additional cinnamon sticks, optional

Instructions:

1. In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 mins. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

Prep Time: 20 mins + Chilling | Bake: 15 mins / batch | Yield: about 3 dozen

Ingredients:

1 cup butter, softened

1/2 cup creamy peanut butter

3/4 cup packed brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 pkg. (13 oz.) mini peanut-butter cups

Drizzle:

1 cup (6 oz.) semisweet chocolate chips

1 tbsp creamy peanut butter

1 tsp shortening

Instructions:

1. In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hr or until easy to handle.
2. Roll until 1 1/4″ balls. Press a miniature peanut butter cup into each; reshape balls. Place 2″ apart on un-greased baking sheets. Bake at 350°F for 12-15 mins or until edges are lightly browned. Cool for 2 mins before removing from pans to wire racks.
3. For drizzle, in a microwave-safe bowl, melt the chocolate chips, peanut butter and shortening; stir until smooth. Drizzle over cooled cookies.