• 4 quarts unsalted popcorn (16 cups)
• 1 cup brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1/2 tsp salt
• 1/2 tsp baking soda

• 2 tablespoons butter
• 1 medium green pepper, chopped
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 2 cups whole milk or light cream
• 1 15 oz. can cream style corn
• 1 14 oz. can vegetable broth
• 1 10 3/4 oz. can nacho fiesta soup
• 1 cup jarred cheese with salsa con queso
• 1 cup shredded cheddar cheese
• 3/4 teaspoon oregano
• 1/4 teaspoon pepper

• 4 slices bacon, chopped
• 1 1/2 lb. red potatoes (about 5) peeled and cubed
• 1 small onion, chopped
• 2 stalks celery, sliced
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 3 cups milk
• 8 oz. Velveeta Mexican Milk Cheese
• 1 pkg. (10 oz.) frozen corn, thawed
• 1/4 tsp. pepper

• 5 1/2 lbs. turkey breast with skin removed
• 1 red pepper
• 1/2 medium sized onion
• jalapeno, if desired to taste
• 1 tsp. celery sat
• 1 can chicken broth
• 1 package Italian dry seasoning
• salt and pepper

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

• 3 lbs. boneless chicken breasts, poached
• 3 cups real mayonnaise
• 1 tablespoon dry onion
• 2-3 cups green grapes, halved
• 1 box (7 oz.) ring macaroni
• 3 cups finely diced celery
• 1-2 teaspoon salt
• 1/2 to 1 cup silvered almonds
• 4 oz. Cool Whip
• 1/2 teaspoon white pepper

• 5 pounds red potatoes
• 2 teaspoons salt
• 2 cups sliced celery
• 2 cups mayonnaise
• 1 (16 oz.) bottle creamy cucumber dressing
• 2 tablespoons dried dill
• 1 medium red onion
• 6 hard boiled chopped eggs
• mustard

• 1 medium head of cabbage
• 1 medium onion, cut fine
• 3/4 cup sugar
• 3/4 cup oil
• 3/4 cup vinegar
• 1 Tbsp. sugar
• 1 tsp salt
• 3/4 tsp dry mustard
• 1 tsp celery seed

• 2 cups quick oats
• 1 1/2 cups flour
• 1 cup chopped nuts
• 1 cup brown sugar
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1 cup butter, melted
• 12 oz. plain M & M's
• 14 oz. can sweetened condensed milk

• 1 cup (2 sticks) butter or margarine, softened
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 cups (12 oz.) semi sweet chocolate morsels, divided
• 1 can (14 oz.) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

• 2 cups unsifted flour
• 1 egg, beaten
• 3/4 cup shelled walnuts, chopped
• 1 (14 oz.) can sweetened condensed milk
• 3/4 cup firmly packed light brown sugar
• 3/4 cup cold margarine or butter
• 24 caramels, unwrapped

• 1 cup flour
• 1/3 cup packed brown sugar
• 5 Tbsp butter
• 1/2 cup finely chopped pecans or walnuts
• 1 package (8 oz.) softened cream cheese
• 3/4 cup sugar
• 1/2 cup canned pumpkin
• 2 eggs
• 1 1/2 tsp cinnamon
• 1 tsp allspice
• 1 tsp vanilla

• 2 cups finely crushed vanilla waters (50)
• 1/4 cup packed brown sugar
• 1/3 cup melted butter
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1 6 oz.  package semi-sweet chocolate chips
• 1/2 cup finely chopped nuts

• 1 box brownie mix, plus ingredients called for on the box
• 2 cups creamy peanut butter
• 1/2 cup butter, softened
•  2 cups powdered sugar
• 2 tsp. pure vanilla extract
• 1-2 Tbsp. milk
• pinch of kosher salt
• 2 cups chocolate chips
• 3/4 cup heavy cream

• 1 3/4 cups all purpose flour
• 1 Tablespoon pumpkin spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1 (15 oz) can pumpkin (pure pumpkin puree)
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 Tablespoon vanilla extract

• 8 oz cream cheese
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tsps vanilla extract

• 70-80 Club Crackers about 2 full sleeves)
• 1 cup butter
• 2 cups graham cracker crumbs (about 1 1/2 full sleeves), crushed
• 1 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 cup milk
• 2/3 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

• 2 ounces cream cheese, softened
• 1 Tablespoon confectioners sugar
• 2 1/2 cup white chocolate, coarsely chopped divided
• 1/4 cup pumpkin puree
• 2/3 cup gingersnap cookie crumbs plus more for garnish
• 1/4 cup graham cracker crumbs, plus more for garnish
• 1 tsp pumpkin pie spice
• pinch of fine sea salt

Instructions:
In a large bowl, add cream cheese and confectioners sugar and beat until creamy.

Melt the 1/2 cup of the white chocolate in a double boiler over medium-low heat or in the microwave for about 1 minute. Stir often to keep the chocolate from burning.

Transfer to a large bowl, add pumpkin and beat until combined. Add the gingersnap cookie crumbs, graham cracker crumbs, pumpkin pie spice, and sea salt. Beat until everything is combined.

Cover and chill until just solid enough to roll into balls, about 2 hours.

Shape mixture into balls (about 1 tsp per ball) by rolling a spoonful in the palm of your hand. Place on parchment paper-lined baking sheet. Loosely cover and refrigerate for 15-20 minutes or until firm again.

Melt remaining 2 cups white chocolate in small, deep bowl. The depth makes it easier for dipping the truffles.

Dip the pumpkin balls into the chocolate and place on parchment paper. Garnish with reserved gingersnap/graham crumbs before the chocolate sets up.

• 2 very large Fuji apples
• 3 1/2 cups semi-sweet chocolate chips
• 1 Tablespoon coconut oil
• 1 cup caramels, melted
• chopped pecans
• popsicle sticks

Instructions:
Slice apples into 1/2" pieces. With a knife make a little slit in the bottom of each apple slice to make it easier to insert a popsicle stick.

Melt chips in the microwave on high for about 2 minutes. Stir in coconut oil until smooth. Dip apple slices in chocolate and place on parchment lined cookie sheet.

Place caramels in microwave safe bowl and microwave on high for 45-60 seconds. Do NOT overheat. Stir until smooth. Drizzle melted caramel over chocolate and sprinkle with nuts.

Refrigerate for about 1 hour. Serve and enjoy immediately. Apples are best the first day. Store in the refrigerator.

• 1 cup flour
• 1/2 cup butter (softened)
• 1/2 cup plus 1/4 cup pecans, chopped
• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 3 cups whipped topping, divided
• 2 1/2 cups milk
• 3 sm packages white chocolate instant pudding mix (or vanilla)-3.4 oz boxes
• 1 - 15 oz. can pumpkin puree
• 1 tsp. pumpkin spice

• 1 package ready to bake sugar cookies dough 24 squares, divided
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 8 Oreos

Instructions:
Cookie Cups:
Grease a mini muffin tin, separate sugar cookie dough into the 24 pieces and put one into each cup.
Bake at 375 degrees for 11 to 13 minutes, until golden brown.
Leave the cookies in the muffin pan and allow them to cool completely. If you try to take them out of the muffin tin before cooled completely they will fall apart. Indent in center forms as they cool.

Chocolate Ganache:
Bring 1/2 cup heavy cream just to a boil
Pour over semi-sweet chocolate chips.
Allow them to sit for 3 minutes and stir until smooth.
Fill the cups with the chocolate ganache.

Topping:
Crush Oreos in a food processor and sprinkle over the chocolate ganache.
Add a flower cupcake topper. I purchased premade paper flowers and glued them to a toothpick. You could also add tied ribbon to create the look of leaves.

• Sugar Cookie Crust
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup butter at room temperature
  • 2 cups all purpose flour

• Lemon Cheesecake
  • 8 ounces cream cheese at room temperature
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest, divided
  • 1/2 cup sugar

Instructions:
For the bars:
Preheat the oven to 350 degrees.
Line an 8x8 or 9x9 inch square baking dish with foil and spray liberally with nonstick cooking spray.
In bowl of stand mixer using paddle attachment, or large bowl with hand mixer, beat together the butter, sugar, and vanilla on medium speed for two minutes.
Turn mixer to low and slowly add flour (1/2 cup at a time) and mix just until dough comes together.
Press half of the dough into prepared pan and bake for 25-30 minutes, until lightly golden brown.
Cool completely before filling.
Store remaining sugar cookie dough in a bowl in the refrigerator until ready to use. 

For the filling:
In bowl of stand mixer fitted with paddle attachment, or medium bowl with a hand mixer, beat together the cream cheese, sugar, lemon juice, and 1 Tbsp. of the lemon zest until smooth and creamy.
Pour filling over cooled crust.
Top filling with the remaining sugar cookie dough by simply crumbing it evenly over the top.
Bake in preheated oven for 30 minutes, until cookie crumble is light golden in color.
Top with remaining lemon zest as desired. 

• 1 can (29 oz.) solid-pack pumpkin
• 1 can (12 oz.) evaporated milk
• 1 1/2 cups sugar
• 4 large eggs
• 2 tsp. ground cinnamon
• 1 tsp. ground giner
• 1/2 tsp. ground nutmeg
• 1 pkg. butter recipe golden cake mix (regular size)
• 1 cup butter, melted
• 1 cup chopped pecans
• whipped topping, optional

Instructions:
For the bars:
Preheat the oven to 350 degrees.
In a large bowl, combine first seven ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9 inch baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans.
Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 1 hour on a wire rack.
Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping. (Makes 16 bars)

Instructions:
For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.

Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute. 

Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls. 

Meanwhile, puree the strawberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.

Clean out the bowl of the food processor and puree the blueberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the strawberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours. 

For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour. 

Cut the cheesecake into bars and sprinkle with the streusel before serving. 

• Bars
  
  • 1 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/3 cup molasses
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups unbleached all-purpose flour
  • 1/3 cup graham cracker crumbs
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt

• Topping
  
  • 1 1/2 cups chocolate chips or chopped chocolate
  • 10 ounces miniature marshmallows

Instructions:
For the bars:
Preheat the oven to 350°F.
Using a stand mixer with a paddle attachment, beat together the butter, sugar, and molasses for 1 minute. Add the sour cream and vanilla and beat well for another minute. Scrape the sides of the bowl and add the eggs, one at a time, beating well between each.
Add all of the remaining ingredients and use a spatula to manually fold the mix until just combined to prevent over-mixing.
Spread into a parchment-lined or lightly greased 9- x 13-inch pan.
Bake for 10 to 15 minutes, then remove from the oven and sprinkle the chocolate over the top. Return to the oven for another 5 minutes, or until the chocolate is gooey and a tester inserted into the center comes out clean (you’ll likely get some chocolate on the tester so just check for batter). Be careful not to overbake.
Remove from the oven and sprinkle the marshmallows over the top.
Turn off the oven and turn on the broiler—place the pan under the broiler and watch carefully, removing the pan as soon as the marshmallows turn golden brown, about 2 to 3 minutes depending on your broiler.
Let cool for about 15 minutes, then serve.
The bars are best eaten on the day they’re made—the marshmallows will get very sticky and chewy after a day. If you plan to eat them later on, heat them up slightly first to allow the marshmallows to soften.

• 1 cup chocolate milk
• 2 packets hot chocolate mix
• 1 1/2 cups crushed ice
• whipped cream
• chocolate chips

Instructions:
Place two glasses in the freezer for at least 5 minutes.
Pour the chocolate milk, hot cocoa mix, and crushed ice into a blender. Blend until smooth.
Pour into chilled glasses. Top with whipped cream and chocolate chips.