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.

Prep Time: 35 mins | Bake: 25 mins + Cooling | Yield: 16 servings

Ingredients:

1 cup butter, softened

2 cups sugar

3 eggs

2 tsp vanilla extract

3 1/4 cups all-purpose flour

3 1/4 tsp baking powder

3/4 tsp salt

1 1/2 cups milk

Filling:

1 cup sugar

1/4 cup cornstarch

1 cup water

4 egg yolks, beaten

1/3 cup lemon juice

2 tbsp butter

Frosting:

1 1/2 cup sugar

2 egg whites

1/3 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

3 cups flaked coconut

Instructions:

1. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Transfer to three greased and floured 9″ round baking pans. Bake at 350°F for 25-30 mins or until a toothpick comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
3. For filling, in a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil; cook and stir 2 mins longer or until thickened and bubbly. Remove from the heat.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Being to a gentle boil, cook and stir 2 minutes longer. Remove form heat; gently stir in lemon juice and butter. Cool to room temperature without stirring.
5. Place on cake on serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
6. For frosting, in a large heavy saucepan, combine the sugar, egg whites, cream of tartar and water. With a portable mixer, beat on low speed for 1 min. Continue beating on low over low heat until frosting reaches 160°F, about 10 mins.
7. Transfer to a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
8. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Yield: 2 pies (6-8 servings each)

Ingredients:

Pastry for double-crust pie (9″)

1 cup sugar

1/3 cup all-purpose flour

2 tsp ground cinnamon

1/4 tsp salt

12 cups thinly sliced tart apples (about 10 apples)

Topping:

1 cup packed brown sugar

12 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup cold butter

1/2-1 cup chopped pecans

1/2 cup caramel ice cream topping

Instructions:

1. Line two 9″ pie plates with pastry. trim and flute edges; set aside. In a large bowl, combine sugar, flour, cinnamon and salt; add apples and toss to coat. Pour into pastry shells.
2. For the topping, combine brown sugar, flour and oats; cut in butter until crumbly. Sprinkle over apples. Cover edges loosely with foil. Bake at 375°F for 25 mins. Remove foil; bake 25-30 mins longer or until filling is bubbly. Sprinkle with pecans; drizzle with caramel topping. Cool on wire racks.

Prep Time: 35 mins | Bake Time: 10 mins per batch | Yield: 5 dozen

Ingredients:

2 tbsp instant coffee granules

1 tbsp half-and-half cream

1 cup butter, softened

2/3 cup sugar

2/3 cup packed brown sugar

1 egg

1 tsp vanilla extract

2 1/2 cups all-purpose flour, divided

1 tsp baking soda

1/4 tsp salt

1/4 cup baking cocoa

1/2 cup chopped walnuts, toasted

1/2 cup mini semi-sweet chocolate chips

Instructions:

1. In a small bowl, combine coffee granules and cream, set aside. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Beat in the egg, vanilla and reserved coffee mixture. Combine 2 1/4 cups flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Divided dough in half. to one portion, add the cocoa and walnuts and remaining cream. Stir chocolate chips into the other half.
3. To form cookies, place 1 tsp of each dough on an un-greased baking sheet; lightly press doughs together. Repeat with remaining doughs. Bake at 375°F for 8-10 mins. Cool for 1 min ebfore removing from pans to wire racks.

Prep time: 25 mins + Freezing | yield: 6-8 servings

Ingredients:

1 pkg. (3 oz.) cream cheese, softened

2 tbsp sugar

2 cups heavy whipping cream, divided

1/4 cup chopped walnuts

1 chocolate crumb crust (9 in.)

2 pkg. (4 3/4 oz. each) chocolate-covered peppermint candies, divided

1 pint chocolate ice cream or fudge ripple ice cream

1/4 cup hot fudge ice cream topping, warmed

2 tbsp confectioners’ sugar

1 tsp peppermint extract

2-3 drops green food coloring, optional

Instructions:

1. In a small bowl, beat cream cheese and sugar until smooth. Beat in 1 cup cream until soft peaks form. Fold in walnuts. Spread into crust. Coarsely chop1 pkg. peppermint candies; fold into ice cream. Spread over cream cheese mixture. Drizzle with fudge topping. Freeze for 1 hr.
2. In a small bowl, beat remaining cream until it begins to thicken. Add the confectioners’ sugar, peppermint extract and food coloring, if desired; beat until stiff peaks form. Garnish pie with whipped cream mixture and remaining candies. Freeze. Remove from the freezer about 15 mins before serving.

Prep Time: 50 mins + chilling

Ingredients:

1 1/4 cups plain yoghurt

3 cups fresh or frozen cranberries

3/4 cup sugar

1/2 cup + 2 tbsp cold water, divided

1/8 tsp ground nutmeg

1 tsp unflavored gelatin

3 tbsp half-and-half cream

2 cups cubed angel food cake

1/2 cup whipped cream topping

Instructions:

1. Line a strainer with four layers of cheesecloth or one coffee filter; place over a bowl. Add yoghurt to strainer, fold edges of cheesecloth over yoghurt. Refrigerate 8 hrs or overnight.
2. In a large saucepan, combine the cranberries, sugar and 1/2 cup water. Cook over medium heat until the berries pop, about 15 mins. Set aside 1/3 cup berries for garnish; cover and refrigerate until serving. Mash and strain remaining cranberry mixture, discarding pulp; stir in cinnamon and nutmeg. Set aside.
3. Remove yogurt from cheesecloth and discard liquid from bowl. In a small saucepan, sprinkle gelatin over remaining water; let stand for 1 min. Cook over low heat, stirring until gelatin is completely dissolved. Stir in the cream, cranberry puree and yoghurt.
4. Place 2 tbsp gelatin mixture in each of four parfait glasses; top each with 1/4 cup cake cubes. Repeat layers. Top with remaining gelatin mixture. Cover and refrigerate for at least 4 hrs. Just before serving, garnish with whipped topping and reserved berries.

Servings: 6 | Prep Time: 5 mins | Cook time: 2-3 hrs | Total time: 3hrs 5 mins

Ingredients:

Cake Batter

1 cup flour

1 cup granulated sugar

3 tbsp unsweetened baking cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

3 tbsp neutral vegetable oil

1 tsp vanilla extract

Topping

1/4 cup baking cocoa

1/4 cup light brown sugar

2 tbsp dark chocolate chips

1 3/4 cups boiling hot water

To serve

ice cream (optional, but not really 🙂 )

Instructions:

1. Mix the flour, sugar, 3 tbsps cocoa, baking powder and salt together in a 3 1/2-4 qt slow cooker. Pour in the milk, oil and vanilla and stir into a thick, smooth batter.
2. Sift the 1/4 cup cocoa powder over the top, sprinkle with the brown sugar and chocolate chips, and finally pour the boiling water on top. DO NOT stir! Let the water sit on top!
3. Cover and cook on low for 2-3 hrs, or until the middle is just set. Remove the lid and let the cake cool for 5-10 mins before serving hot with ice cream.

Ingredients:

4 cups applesauce

1 pkg. gingerbread mix

1 stick butter

juice of 1 lemon

1 cup brown sugar

Instructions:

1. Melt butter. Add applesauce and brown sugar and bring to a boil. Add lemon juice.
2. Prepare gingerbread mix according to box. Drop bu spoonfuls around top of hot sauce. Cover and cook 20-30 mins over low heat.

Prep Time: 30 mins | Cook Time: 1 hr 10 mins

Ingredients:

For the Crust:

24 Oreo cookies, finely crushed

1/4 cup unsalted butter, melted

For Cheesecake Filling:

2 lb cream cheese, at room temp

1 1/3 cups powdered sugar

3 tbsps cocoa powder

4 eggs, at room temp

10 oz bittersweet chocolate, chopped

For chocolate topping:

3/4 cup heavy cream

6 oz bittersweet chocolate, finely chopped

Instructions:

To make the crust:

1. Preheat oven to 350°F, grease a 9″ springform pan and set aside.
2. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
3. Press crumb mixture onto the bottom of the prepared pan and bake for 8 mins. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

1. Melt 10 oz bittersweet chocolate and set aside to cool.
2. Mix cream cheese and sugar until smooth, mix in cocoa powder.
3. Add the eggs in one at a time, mixing on low speed and do not over-beat it.
4. Add melted chocolate and mix on low speed to combine.
5. Pour the filling over the crust and smooth the top.
6. Bake the cheesecake until the center is set and the top looks dry, about 1 hr to 1 hr 10 mins.
7. Cool on a wire rack for 5 mins, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hrs, or better overnight.

To make the topping:

1. In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
2. Cool and pour over the cheesecake.
3. When the topping is set and cool again run a thin knife around the sides and remove the springform pan sides.
4. This cheesecake can be prepared up to 2-3 days in advance; just store covered in the refrigerator.