Prep Time: 1 1/2 hrs | Serves: 8

Ingredients:

1 unbaked pie shell

1 1/2 cup dark chocolate chips

1 1/2 cup pecans halves or pieces

1 tbsp all-purpose flour

1/2 cup butter, softened

1/2 cup packed light brown sugar

3 eggs

1/2 cup dark corn syrup

2 tsp vanilla extract

1/4 tsp salt

Instructions:

1. Heat oven to 350°F. Prick bottom and sides of crust. Press foil onto bottom and sides of crust; fill with dry rice or beans. Bake 10 mins. Remove foil and beans/rice. Bake additional 7 mins or until pale golden brown. Cool on wire rack.
2. Reduce oven temperature to 325°F. Stir together chocolate chips, pecans and flour; set aside.
3. Beat butter and sugar until well blended. Add eggs one at a time, beating well after each. Beat in corn syrup, vanilla and salt, beating just until blended. (May look curdled.) Stir in pecan mixture. Pour into pie shell.
4. Bake 55-60 mins or until edges are set and toothpick comes out clean (with melted chocolate). Center will still be jiggly. Cool completely on wire rack. Cover; store up to 2 days at room temperature. Refrigerate if longer.

Ingredients:

Wet

3 cup flour

2 tsp cinnamon or pumpking spice

1 tsp salt

1/2 tsp baking soda

Dry

4 eggs (3/4 cup water, 5 tbsp flax, if egg-free)

2 cups sugar

2 cups pumpkin purée

1 1/2 cup oil

1 1/2 cup chocolate chips (add to dry)

Instructions:

1. In a large bowl, combine first column.
2. In a second bowl, combine second column.
3. Combine dry and wet ingredients.
4. Pour into 2 greased bread pans. Bake at 300°F for 60-70 mins, or until toothpick inserted in the center comes out clean. Cool 10 mins in pan, then cool on wire racks.

Chill Time: 1hr+

Ingredients:

1 large pkg vanilla pudding

1 large pkg chocolate pudding

milk (as per pkg instructions)

1 box graham crackers

1 16-oz. tub of cool whip

Instructions:

1. Leave cool whip sitting out for half an hour before starting so it will soften. In a 9×13″ pan, lay down 1 layer of graham crackers, breaking to fit. Mix vanilla pudding as directed, *using PIE FILLING directions*. Pour over first layer of crackers and let sit for 5 mins to firm up. Spoon half of cool whip over top of pudding, then add another layer of graham crackers. Mix chocolate pudding just as vanilla and pour over crackers. Leave for 5 mins, then spoon remaining cool whip over top. Chill for at least 1 hr before serving.

Prep Time: 45 mins | Chill: 1 hr | Bake: 20 mins | Cool: 30 mins | Serves: 48

Ingredients:

1 cup butter, softened

1 (9 oz.) block cream cheese, soft

2 1/2 cup all-purpose flour

1 1/2 cup brown sugar

1 1/2 cup chopped pecans

2 large eggs

2 tbsp butter, melted

2 tsp vanilla

1/8 tsp salt

Instructions:

1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls and place in a baking sheet. Cover and chill 1 hr.
2. Place 1 dough ball into each lightly greased muffing cup in mini muffin pans, shaping each into a shell.
3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
4. Bake at 350°F for 20 mins or until filling is set. Cool in pans on wire rack for 10 mins. Remove from pans. Cool on wire racks for 20 mins, or until completely cool.

Bake: 25-30

Ingredients:

1 1/2 cup graham cracker crumbs

1/2 cup butter, melted

1 (14oz.) can sweetened condensed milk

2 cups chocolate chips

1 1/3 cup flaked coconut

1 cup chopped nuts

Instructions:

1. Preheat oven to 350°F. Spray 9×13″ pan. Combine butter and crumbs in a bowl, press into pan. Pour sweetened condensed milk over. Evenly layer chocolate chips, coconut and nuts. Press down firmly with fork. Bake 25-30 mins. Loosen from sides while still warm. Cool on rack. Cut.

Course: Dessert  | Servings: 16 bars

Ingredients:

For the Crust

1/2 cup butter (or margarine), softened

1/4 cup confectioners sugar

1/2 tsp vanilla

1 1/4 cup all purpose flour

1/4 tsp salt

For the Filling

1/4 cup butter (or margarine), melted

3/4 cup granulated sugar

1/2 cup lemon juice – from approximately 2 lemons

1/2 tbsp lemon zest, to taste – approximately 1-2 lemons

1/3 cup flour

1 tsp baking powder

1/8 tsp salt

Confectioner’s Sugar, for topping

Instructions:

1. Preheat oven to 350F. Grease 8×8 glass baking dish, or fully line with parchment paper.
2. In a large bowl, stir softened butter, confectioners sugar, and vanilla. Add flour and salt and stir until combined.
3. Press into bottom of baking dish, reaching up the edges of the dish about an inch (to prevent filling from going beneath crust). Bake for 16-18 minutes, or until crust has just begun to turn a light golden color.
4. While crust is baking, prepare your filling. In a large bowl whisk together melted butter, sugar, lemon juice, and lemon zest.
5. In a small bowl, stir together flour, baking powder, and salt. Whisk dry ingredients into wet until combined. Pour over warm crust, and bake for 18 minutes, or until bubbles have formed all over the top, and bars have begun to set (The middle will still be a bit jiggly, but set up more as it cools.)
6. Cool completely in pan on a wire rack, or chill in refrigerator. Cut into 16 squares with sharp knife. Dust with confectioner’s sugar immediately prior to serving. These are best served chilled. Store covered in the refrigerator.

Bake: 40 min | Serves: 12

Ingredients:

3 eggs, beaten

1 cup sugar

3/4 cup cooking oil

1 3/4 cups all-purpose flour

3 tsp baking powder

1/2 tsp vanilla

dash salt

1 21-ounce can Lucky Leaf® Organic Cherry Fruit filling or topping

1 tbsp sugar

1/2 tsp ground cinnamon

Directions:

1. Preheat oven to 350°F.
2. Beat together eggs, sugar oil, flour, baking, powder, vanilla & salt. Spread 2/3 of the batter into a greased 13″ x 9″ baking pan.
3. Spread Organic Cherry Fruit filling on top of batter.
4. Drop the remaining batter by spoonfuls on the top of the Organic Cherry Fruit filling layer.
5. Stir together the sugar and the cinnamon. Sprinkle over top of cake. Bake for 40 minutes or until a toothpick inserted near the center comes out clean.
6. Serve warm or cold.

Prep Time: 20 mins | Start to Finish: 3 hrs 50 mins | 8 servings

Ingredients

Filling:

1 cup mashed cooked dark-orange sweet potatoes (about 3/4 lb uncooked)

1/3 cup packed brown sugar

2 tbsp corn syrup

3/4 cup evaporated milk

2 eggs

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground ginger

Crust:

1 Pillsbury Pet-Ritz frozen regular pie crust (from 10-oz. pkg)

Streusel:

1/4 cup packed brown sugar

2 tbsp all-purpose flour

2 tbsp butter

1/4 tsp ground cinnamon

1/4 cup chopped pecans

1/4 cup chopped walnuts

Instructions

1. Place cookie sheet on oven rack. Heat oven to 425°F. Place sweet potatoes in food processor; cover and process until smooth. In large bowl, mix sweet potatoes and remaining filling ingredients with wire whisk until smooth; pour into frozen pie crust.
2. Bake on cookie sheet 15 mins. Reduce oven temperature to 350°F; bake 15 mins longer. Meanwhile, in small bowl, mix streusel ingredients. Carefully sprinkle streusel over filling. Bake 15-20 mins longer or until knife inserted in center comes out clean and streusel is golden brown.  Cool completely, about 3 hrs.
3. Serve pie with sweetened whipped cream. Store covered in refrigerator.

High Altitude: (3500-6500 ft): In step 2, increase 3rd bake time to 20-25 mins.

Makes 2 pies

Ingredients

16 oz. cool whip

Eagle Brand condensed milk

1/2 cup lemon juice

5-7 peaches

Instructions

1. Cut up peaches and put into mixture. Divide into two graham cracker crusts. Chill 45 mins.