Ingredients

1 tube (8 ounces) refrigerated crescent rolls Caramel

1 cup cherry pie filling
1/2 cup confectioners' sugar bubble
1 to 2 tablespoons milk
ring

Quick Cherry
Ingredients

• 3/4 cup sugar

Directions
Turnovers • 4 teaspoons ground
1. Preheat oven to 375°. Unroll crescent dough and separate into four rectangles; cinnamon
place on an ungreased baking sheet. Press perforations to seal. Place 1/4 cup • 1/3 cup chopped pecans,
pie filling on one half of each rectangle. Fold dough over filling; pinch edges to • 1/2 cup caramel ice cream divided
seal. Bake 10-12 minutes or until golden. topping
• 2 tubes (11 ounces each)
2. Place confectioners' sugar in a small bowl; stir in enough milk to achieve a • 1/3 cup butter, melted refrigerated breadsticks
drizzling consistency. Drizzle over turnovers. Serve warm. • 2 tablespoons maple
Directions syrup

1. Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside.
Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture.
2. Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in
cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel
mixture. Top with remaining dough. Drizzle with remaining caramel mixture.
3. Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.
Pumpkin Doughnut Directions Cinnamon
Drops 1. Preheat oven to 350°. In a large bowl, combine flour, baking powder,
Doughnut
salt, nutmeg and cinnamon. In a small bowl, combine sugar, oil, egg
and milk; stir into dry ingredients just until moistened.
Muffins
2. Fill greased or paper-lined muffin cups half full; place 1 teaspoon
jam on top. Cover jam with enough batter to fill muffin cups three-
fourths full. Bake until a toothpick comes out clean, 20-25 minutes.
3. Place melted butter in a small bowl; combine sugar and cinnamon in
another bowl. Immediately after removing muffins from the oven,
dip tops in butter, then in cinnamon sugar. Serve warm.
Ingredients Ingredients • 1 large egg, room
temperature, lightly
• 2 large eggs Directions • 1-3/4 cups all-purpose flour beaten
• 1-1/4 cups sugar
1. In a large bowl, beat eggs, sugar and shortening until • 1-1/2 teaspoons baking powder • 3/4 cup 2% milk
• 2 tablespoons shortening
blended. Beat in pumpkin, vinegar and vanilla. In another
• 1 cup canned pumpkin • 1/2 teaspoon salt • 10 teaspoons
bowl, whisk together flour, milk powder, baking powder,
• 2 teaspoons white vinegar seedless strawberry
salt and spices. Add to egg mixture alternately with soda, • 1/2 teaspoon ground nutmeg
• 1 teaspoon vanilla extract or other jam
beating after each addition. • 1/4 teaspoon ground cinnamon
• 3 cups all-purpose flour
• topping:
• 1/2 cup nonfat dry milk powder 2. In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. • 3/4 cups sugar
• 3 teaspoons baking powder Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry • 1/4 cup butter,
• 1/2 teaspoon salt until golden brown, about 1 minute per side. Drain on paper • 1/3 cup canola oil melted
• 1/2 teaspoon ground cinnamon towels. Roll in additional sugar while warm. • 1 teaspoon ground cinnamon • 1/3 cup sugar
• 1/2 teaspoon ground nutmeg
• • 1/2 teaspoon baking soda
• Lemon Blueberry
1/2 cup lemon-lime soda 1 cup lemon yogurt
• Oil for deep-fat frying • 1 large egg, room temperature • 1/4 teaspoon salt

• Additional sugar • 1/4 cup butter, melted Directions

• 1 cup fresh or frozen
blueberries 1. In a large bowl, combine the first 6 ingredients. In another bowl,
Ingredients combine the yogurt, egg and butter. Stir into dry ingredients just until
glaze: moistened. Fold in blueberries.
• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar 2. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking
• 1/3 cup sugar
• 1 tablespoon lemon juice sheet. Bake at 400° for 15-18 minutes or until lightly browned.
• 2 teaspoons baking powder
• 1/2 teaspoon grated lemon zest Combine glaze ingredients; drizzle over warm scones. Drop Scones
• 1 teaspoon grated lemon zest
 Ingredients
Directions
1. Preheat oven to 350°. In a large bowl, whisk the first 6 ingredients. In • 1 cup water (70° to 80°)
another bowl, whisk bananas, eggs, peanut butter, applesauce, oil and • 1 tablespoon butter
vanilla until blended. Add to flour mixture; stir just until moistened. Fold in • 2 tablespoons sugar
chocolate chips. • 2 teaspoons ground mustard
• 1/2 teaspoon salt
2. Transfer to three 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake
45-50 minutes or until a toothpick inserted in center comes out clean. Cool in • 1/2 teaspoon cayenne pepper
pans 10 minutes before removing to a wire rack to cool. Freeze option: • 1/4 teaspoon garlic powder
Securely wrap cooled loaves and freeze. To use, thaw at room temperature or, • 3 cups bread flour

Confetti
if desired, microwave each loaf on high for 60-75 seconds or until heated • 2-1/4 teaspoons active dry yeast
through.Ingredients • 1-1/2 cups shredded Mexican cheese blend

Ingredients Cornbread • 2 cups all-purpose flour

• 1 cup chopped pepperoni

• 1 cup sugar
Pepperoni
• 2 packages (8-1/2 ounces each) cornbread/muffin • 1 teaspoon baking powder

Cheese
mix • 1 teaspoon baking soda
• 1/4 teaspoon cayenne pepper • 1 teaspoon salt

Bread
• 2 large eggs, room temperature • 1 teaspoon pumpkin pie spice
• 1 can (14-3/4 ounces) cream-style corn • 4 medium ripe bananas, mashed
• 1/2 cup buttermilk • 2 large eggs, room temperature
• 1/4 cup plus 1-1/2 teaspoons canola oil, divided • 1/2 cup creamy peanut butter
• 1 cup shredded cheddar cheese • 1/4 cup unsweetened applesauce
• 1 small onion, chopped • 1/4 cup canola oil
• 1 can (4 ounces) chopped green chiles • 2 teaspoons vanilla extract
• 1 jar (2 ounces) pimiento strips, drained • 2/3 cup semisweet chocolate chips
• 1 jalapeno pepper, seeded and chopped
Directions Directions
1. In bread machine pan, place the first 9 ingredients in order
1. Preheat oven to 350°. In large bowl, combine muffin mixes and
suggested by manufacturer. Select basic bread setting.
cayenne pepper. In another bowl, mix eggs, corn, buttermilk and 1/4
Choose crust color and loaf size if available. Bake according
cup oil until blended. Add to dry ingredients; stir just until
Elvis
to bread machine directions (check dough after 5 minutes of
moistened. Fold in cheese, onion, chiles, pimiento strips and jalapeno.
mixing; add 1 to 2 tablespoons water or flour if needed).
2. Brush remaining 1 1/2 teaspoons oil onto bottom of a 13x9-in.
baking pan; place in oven until hot, 4-5 minutes. Pour batter into Banana 2. Just before the final kneading (your machine may audibly
signal this), add the cheese and pepperoni. Freeze option:
hot pan. Bake until edges are golden brown and a toothpick inserted
in center comes out clean, 50-60 minutes. Cool in pan on a wire rack. Bread Securely wrap and freeze cooled loaf in foil and place in
freezer bag. To use, thaw at room temperature.
Serve warm.
 Sour Cream Root Beer

Chive Bread Float Pie

Ingredients
Ingredients
• 1 carton (8 ounces) frozen reduced-fat
• 2/3 cup 2% milk (70° to 80°)
whipped topping, thawed, divided
• 1/4 cup water (70° to 80°)
• 3/4 cup cold diet root beer
• 1/4 cup sour cream
• 1/2 cup fat-free milk
• 2 tablespoons butter
• 1 package (1 ounce) sugar-free instant
• 1-1/2 teaspoons sugar
vanilla pudding mix
• 1-1/2 teaspoons salt
• 1 graham cracker crust (9 inches)
• 3 cups bread flour
• Maraschino cherries, optional
• 1/8 teaspoon baking soda
• 1/4 cup minced chives Directions
Directions: • 2-1/4 teaspoons active dry yeast
1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl,
1. In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic whisk the root beer, milk and pudding mix for 2 minutes. Fold in half the
bread setting. Choose crust color and loaf size if available. Bake according to bread machine remaining whipped topping. Spread into graham cracker crust.
directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. Spread remaining whipped topping over pie. Freeze for at least 8 hours or
Ingredients overnight.
• 1/3 cup cold butter, cubed
3. Dollop reserved whipped topping over each serving; top with a maraschino
• 2 cups all-purpose flour • 1 cup shredded Italian cheese blend
cherry if desired.
• 2 teaspoons baking powder • 1-1/4 cups buttermilk Ingredients

Cookie Butter Pie

• 1/2 teaspoon salt • 1 tablespoon prepared pesto
• 1/4 teaspoon baking soda • 1 tablespoon butter, melted • 1 package (8 ounces) cream
• 1 garlic clove, minced cheese, softened
Directions • 1 cup Biscoff creamy cookie
Cheese &
1. Preheat oven to 450°. In a large bowl, whisk flour, spread
baking powder, salt and baking soda. Cut in butter Pesto Biscuits • 3/4 cup confectioners' sugar
until mixture resembles coarse crumbs. Stir in cheese. • 2 cartons (8 ounces each) frozen
In a small bowl, whisk buttermilk and pesto until whipped topping, thawed,
blended; stir into flour mixture just until moistened. divided
Directions • 2 graham cracker crusts (9
2. Drop dough by 1/4 cupfuls 2 in. apart onto an 1. In a large bowl, beat cream cheese, cookie spread and inches)
ungreased baking sheet. Bake 10-12 minutes or until confectioners' sugar until combined. Fold in 1 carton whipped • 1/4 cup caramel sundae syrup
golden brown. topping. Divide mixture between crusts. Top with remaining • 4 Biscoff cookies, crushed
container whipped topping. Drizzle with syrup; sprinkle with
3. Mix melted butter and garlic; brush over biscuits.
cookie crumbs. Freeze, covered, until firm, at least 4 hours.
Serve warm.
 Ingredients Easy Peanut Butter & Ingredients
• 1 package (8 ounces) cream Pretzel Pie • 2-3/4 cups crushed pretzel sticks
cheese, softened • 1 cup sugar, divided
• 1 cup confectioners' sugar • 3/4 cup butter, melted
• 1-1/4 cups Nutella, divided • 1 envelope unflavored gelatin
• 1 carton (8 ounces) frozen • 1/4 cup cold water
whipped topping, thawed • 1 cup creamy peanut butter
• 1 chocolate • 1/4 cup butter, softened
Directions • 2 ounces cream cheese, softened
• 3/4 cup heavy whipping cream, divided
1. In a large bowl, beat cream cheese, Directions • 1/2 cup milk chocolate chips
confectioners' sugar and 1 cup Nutella
1. Preheat oven to 350°. Combine crushed pretzels and 1/3 cup sugar with melted butter. Using the
until smooth. Fold in whipped topping. Creamy Hazelnut bottom of a glass, press onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake
Spread evenly into crust.
until set, 12-15 minutes. Cool completely on a wire rack.
2. Warm remaining Nutella in microwave Pie
2. Meanwhile, sprinkle gelatin over cold water; let stand 5 minutes. Beat peanut butter, softened
for 15-20 seconds; drizzle over pie.
butter, cream cheese and remaining sugar until smooth. Gradually beat in 1/2 cup cream.
Refrigerate at least 4 hours or overnight. Microwave gelatin on high until melted, about 10 seconds; stir into peanut butter mixture.
Transfer to crust.

3. Microwave chocolate chips and remaining cream on high; stir until smooth. Cool slightly.
Spread chocolate mixture over peanut butter mixture. If desired, top with additional crushed
pretzels. Refrigerate, covered, until set, about 3 hours.
Directions
Ingredients
1. In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2
in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 • 1-1/2 cups graham cracker crumbs
minutes. • 1/4 cup sugar

2. Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a • 1/3 cup butter, melted
boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth.
Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large filling:
bowl; let stand at room temperature for 30 minutes.
• 10 ounces bittersweet chocolate, chopped
3. In the top of a double boiler or in a metal bowl over simmering water, combine egg • 1/4 cup butter, cubed
whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low • 1-1/2 cups heavy whipping cream
until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on
• topping:
high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes.
• 5 large egg whites
4. Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. • 1 cup sugar
from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers. •
Chocolate S'mores Tart
1/4 teaspoo