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.

Prep Time: 15 mins | Total Time: 1hr 15 mins (includes refrigeration) | Makes: 3 dozen (18 servings); two truffles/serving

Ingredients:

2 1/2 pkg (20 squares) semi sweet baking chocolate, divided

1 pkg cream cheese, softened

Decorations: chopped Peanuts, multi-colored sprinkles

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.

Makes 2 8×9″ crusts

Ingredients:

3 cups plain flour

1 cup shortening or softened butter

1 tsp salt

1 tbsp sugar

pinch of baking powder

6 tbsp of ice water

Instructions:

1. Preheat the oven to 450°F. Knead together and roll out. Will refrigerate for later baking.
2. For pre-baked pie shell, generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake for 8 mins. Remove foil. Bake 5-6 mins more or until golden. Cool on a wire rack.

Serves: 16 | Prep Time: 15 ins | Cook Time: 45 mins | Total Time: 60 mins

Ingredients:

2 1/4 cups all-purpose flour

3/4 cup packed light or dark brown sugar

1/2 tsp kosher slat

2 sticks (1 cup) salted butter, at room temperature

1/4 cup granulated sugar

1 tsp ground cinnamon

2 cups fresh or frozen blueberries or raspberries

1 tsp cornstarch

2 tsp vanilla extract

2 tsp lemon zest

1/2 cup blueberry or raspberry jam

Instructions:

1. Preheat the oven to 350°F. Line an 8×8″ baking dish with parchment paper.
2. In a large bowl, beat together the flour, brown sugar, salt, and butter, until a crumbly dough forms. If the dough seems dry, add 1 tbsp water.
3. Press 1/2 of the dough in the bottom of the prepared baking dish. To the remaining dough, add granulated sugar and cinnamon.
4. In a bowl, toss together the blueberries, cornstarch, vanilla, and lemon zest. Spoon the berries evenly over the dough. Dollop the jam over the berries. Sprinkle the remaining sugar-cinnamon dough over the berries. Transfer to the oven and bake for 45-50 ins, until the crumble is a light golden brown.
5. Let cool completely before cutting into the bars. Keep stored in a sealed container for up to 1 week.

Total Time: 45 mins | Yield: 16 brownies

Ingredients:

1 1/2 sticks unsalted butter

2 oz. unsweetened chocolate, finely chopped

1/4 cup plus 2 tbsp unsweetened cocoa

2 cups sugar

3 large eggs

1 1/2 tsp pure vanilla extract

1 cup all-purpose flour

12 tsp flaky sea salt, such as Maldon

Instructions:

1. Preheat the oven to 350°F. Line a 9″ square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
2. In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
3. Bake the fudge brownies in the center of the oven for about 35 mins, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hr, then refrigerate just until they are firm, about 1 hr. Lift the brownies from the pan and peel of the foil. Cut the brownies into 16 squares. Serve at room temperature.

Makes about 4 dozen cookies, or 4 dozen bars

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels

Instructions:

1. Preheat oven to 375°F.
2. Combine flour, baking soda, salt and cinnamon in a bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tbsp onto un-greased baking sheets.
3. Bake for 7-8 mins for chewy cookies or 9-10 mins for crispy cookies. Cool on baking sheets for 2 mins; remove to wire racks to cool completely.
4. Pan cookie variation: Preheat oven to 375°F. Grease 15×10″ jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18-22 mins or until light brown. Cool completely in pan on wire rack. Cut into bars.

Makes: 3 cups

Ingredients:

1 cup (8 oz./225 g) granulated sugar

1/4 cup (2 fl oz./60 ml) water

1/2 cup heavy whipping cream, hot

1/2 tsp salt

2 cups butter, room temperature

3 cups powdered sugar, sifted

Instructions:

1. Make the Caramel: In a medium, heavy-bottomed saucepan, stir the granulated sugar and water together over medium heat until the sugar has dissolved.
2. Once the mix comes to a simmer, stop stirring and watch carefully— once the sugar turns a deep amber and starts to smell ever so slightly smoky, turn off heat and immediately add in the hot cream and salt.
3. Once the caramel stop bubbling, return to low heat and stir until smooth. Transfer to a heatproof bowl and let cool until room temperature and thickened to a thick, paste-like consistency, about 30 mins.
4. Whipping the Buttercream: In the bowl of a stand mixer fitted with a whisk attachment (or with a handheld electric mixer and large bowl) whip the butter on High speed until light and fluffy, about 5 mins.
5. Add in the cooled caramel and continue whipping until incorporated.
6. Turn the mixer to low and gradually add in the powdered sugar a spoon at a time. Once the sugar is mixed in, turn the mixer up to High for another 2 mins to fully aerate the frosting.
7. Store in a covered container at room temperature for up to one day, or refrigerate for up to 1 week.

Ingredients:

4 cups peaches, peeled and sliced

2 cups sugar, divided

1/2 cup butter

1 cup flour

2 tsp baking powder

3/4 cup milk

Instructions:

1. Preheat oven to 325°F. Combine peaches and 1 cup sugar. Set aside. Melt butter in 9×13″ glass dish. Combine the remaining ingredients. Mix until lumps are gone. Pour batter over melted butter. Spoon fruit on top of batter. Bake at 325°F for 50-60 mins. If using canned fruit, drain well!