Makes 1 9″ pie

Ingredients:

1 9″ baked pie shell

2/3 cup sugar

1/3 cup cornstarch

1/2 tsp salt

4 egg yolks

3 cups milik

2 tbsp butter, softened

1 tbsp vanilla extract

2 cups dark chocolate chips

whipped cream

Instructions:

1. Stir together sugar, cornstarch, and salt in a 2-qt saucepan. Combine egg yolks and milk in a container with pouring spout. Gradually blend milk mixture into sugar mixture.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 min. Remove from heat. Stir in butter and vanilla. Add 1 3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell. Press plastic wrap onto filling. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips.

Ingredients:

2 1/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups (12 oz) semi-sweet chocolate morsels

1 cup chopped nuts*

Instructions:

1. Preheat oven to 375°F.
2. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by round tbsps onto un-greased baking sheets.
3. Bake for 9-11 mins or until golden brown. Cool on baking sheets for 2 mins; remove to wire racks to cool completely.
4. Pan Cookie Variation: Preheat oven to 350°F. Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20-25 mins or until golden brown. Cool in pan on wire rack.
5. For high-altitude Baking: (3500-6000 ft): Increase flour to 1 1/2 cups. Add 2 tsp water with flour and reduce both sugars to 2/3 cup each. Bake drop cookies for 8-10 mins and pan cookies for 17-19 mins.

*If omitting nuts, add 1-2 tbsps of all-purpose flour

Makes about 24 blondies

Ingredients:

8 tbsp (1 stick) unsalted butter, at room temp

1 14 cups firmly packed light brown sugar

2 tsp instant espresso powder

1 tsp vanilla extract

2 eggs

1 cup all-purpose flour

3/4 cup macadamia nuts, coarsely chopped

3-4 oz white chocolate, coarsely chopped

Instructions:

1. Preheat oven to 350°F. Butter an 8″ square baking pan.
2. In a large bowl, combine the butter, brown sugar, espresso powder and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the eggs one at a time, then continue beating until very fluffy, about 2 mins.
3. Reduce the speed to low, add the flour and mix in. Continuing to mix on low speed, fold in the nits and white chocolate just until blended. Spread the batter in the prepared pan.
4. Bake until a toothpick inserted into the center comes out clean, about 40 mins. transfer the pan to a wire rack and let cool. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days.

Ingredients:

2 cups graham crackers, crushed

1 1/2 stick butter, melted

1/2 cup sugar

1 large (21-oz) can cherry pie filling

2 (8-oz) blocks cream cheese, softened

2 cups powdered sugar

1 (16-oz) carton whipping cream, whipped

Instructions:

1. Mix together first 3 ingredients. Press into 9×13″ pan and bake at 300°F for 5-10 mins. Cool well on rack.
2. Whip cream; set aside.
3. Mix together cream cheese and powdered sugar until well blended. Gently fold in whipped cream. Spread over crust and chill 1-2 hrs at least. Spread pie filling evenly over top.

Yield: about 45 cookies

Ingredients:

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup granulated sugar

1 cup light brown sugar, packed

2 large eggs

1 tbsp vanilla extract

1 tsp baking soda

1/2 tsp salt

2 cups all-purpose flour

2 cups chocolate chips

Optional: 1 cup chopped nuts

Instructions:

1. Preheat oven to 375°F.
2. Combine butter, brown sugar and sugar in a medium-size bowl. Blend with mixer until smooth. Add eggs and vanilla extract. Mix thoroughly with an electric mixer on medium speed. Add baking soda and salt. Slowly add flour until thoroughly blended. Fold in chocolate chips and nut (if using) with a spatula.
3. Drop by spoonfuls onto un-greased baking sheets. Bake for 12 mins or to desired doneness.

For easy cleanup: line sheet pans with parchment paper

Yield: 42 cookies

Ingredients:

1 cup shortening

1 cup sugar

1 cup firmly packed light brown sugar

2 eggs

2 tbsp milk

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp salt

1 tsp bakgin soda

4 cups old-fashioned oats

1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 375°F. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk and vanilla; beat well. Add flour, salt and soda; beat well. Stir in oats and chocolate chips. Drop by rounded tbsps 2″ apart onto un-greased cookie sheets. Bake for 13-15 mins or until golden brown. Remove form oven and let stand for 5 mins. Place cookies on a wire rack to finish cooling.

Prep Time: 15 mins | Total time: 1 hr | Yield: 36 bars

Ingredients:

Crust:

2 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup salted butter, softened

1 cup pecan halves

Caramel layer:

2/3 cup salted butter

1/2 cup firmly packed brown sugar

Chocolate:

1 cup real semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs. Press onto bottom of un-greased 13×9″ baking pan. Place pecans evenly over unbaked crust.
2. Combine ingredients for caramel in a 1-qt saucepan. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Continue cooking, stirring constantly, 1 min. Pour mixture evenly over pecans and crust.
3. Bake for 18-22 mins or until caramel layer is bubbly. (Do NOT over-bake.) Remove from oven. Immediately sprinkle with chips, allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect. Cool completely. Cut into bars.

You can use a combination of your favorite nuts or flavored baking chips for variety in these bars.

Store at room temperature in loosely covered container.

Bake: 20-25 mins | Serves: 12

Ingredients:

11/2 cups flour

3/4 cup butter, softened

1 (8-oz) pkg cream cheese, softened

1 cup powdered sugar

1 (22-oz) can Lucky Leaf Premium Lemon Fruit Topping

1 tsp vanilla

1 (8-oz) container whipped topping, thawed

Instructions:

1. Preheat oven to 350°F. Grease the bottom of a 9×13″ baking pan. If desired, line with parchment paper and grease the pan again.
2. Mix flour and butter; press into bottom of pan.
3. Bake for 20-25 mins, or until golden brown. Let crust cool.
4. Mix cream cheese, powdered sugar, lemon filling, vanilla and half of the whipped topping together. Spread over cooled crust.
5. Spread remaining whipped topping over the lemon filling mixture.
6. Cover and chill until ready to serve.

Serves: 24

Ingredients:

1 cup water

1 1/2 cups sugar, divided use

1/2 cup honey

1 tbsp lemon juice

4 cups pecan halves, finely chopped in a food processor

1 tsp ground cinnamon

1/4 tsp ground cloves

1 pound (1 box) phyllo dough, thawed according to package instructions

3/4 cup (1 1/2 sticks) butter, melted

Instructions:

1. Preheat oven to 350°F. In a small saucepan, combine water, 1 cup sugar and honey, and bring to a boil over medium heat, whisking to dissolve sugar. Once boiling, reduce heat to low and simmer 5-7 mins. Remove from heat, stir in lemon juice and let syrup cool.
2. In a bowl, combine pecans, remaining 1/2 cup sugar, cinnamon and cloves.
3. Unroll phyllo dough and trim as necessary to fit a 9×13″ pan. Brush a thin layer of melted butter on the bottom and sides of the pan, then begin building the baklava.
4. Lay down a sheet of phyllo and brush butter over it. Repeat until you have 15 layers. Spread 1 cup of pecan mixture on top. Add layers of phyllo, brushing on butter between each layer, then add 1 cup of pecans. Repeat twice until all pecans are used, then place on remaining phyllo layers, buttering between each.
5. Using a very sharp knife, cut baklava into squares or diamonds, making sure to cut through each layer. Hold the phyllo in place as you cut. Pour over any remaining butter.
6. Bake 40-50 mins, turning the pan halfway through. Remove from oven and immediately pour the cooled syrup over the top; you should hear it sizzle. Let cool completely before serving.

Makes about 3 dozen cookies

Ingredients:

2/3 cup(2/3 stick) Crisco Shortening

1 1/2 cups firmly packed light brown sugar

Instructions:

1. Melt 8 chocolate squares as directed on package. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm.
2. Shape into 36 balls. Place on waxed paper-covered baking sheet.
3. Melt remaining chocolate. Use fork to dip truffles; return to baking sheet. Decorate, then refrigerate 1 hr.