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Ingredients  1 package Refrigerated Pie Crust 2 crusts 5 oz Caramel Topping 10 oz Apple Pie Filling 1 Egg 1 tsp Cinnamon 1/4 tsp Nutmeg 1/4 cup Sugar Instructions  Preheat the oven to 350. Spray cookie sheet with non stick spray and set aside. Allow crusts to warm slightly to make them easier to work with. Dust work area with flour and slightly roll out crusts. Spread a thin layer of caramel on one of the crusts. Use a knife to chop pie filling into smaller pieces and spread over top of caramel. Cut other crust into 1/2" strips. use strips to create a lattice top over pie covered crust. Cut out circles and transfer to prepared baking sheet. Beat egg in bowl until well blended. Mix together sugar, cinnamon and nutmeg. Brush lattice tops with egg wash and sprinkle with sugar mixture. Bake for 20-25 minutes or until golden brown. Read Full Recipe ---> Click Here

Ingredients  3 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup butter 3/4 cup brown sugar, packed 3/4 cup sugar 2 tsp vanilla 2 tsp corn syrup 2 eggs 1 1/2 cups chocolate chips 1 cup chopped walnuts 25 pieces of Kraft® caramel, each piece cut into 8ths Instructions   Preheat oven to 375°  In a medium mixing bowl, whisk flour, baking soda and salt.  In a large bowl, beat butter, brown sugar and sugar together until creamy. Add vanilla and corn syrup, beat until combined. Beat in eggs.  Gradually add flour mixture into sugar mixture, beat until combined.  Stir chocolate chips, caramel pieces and walnuts into mixture.  Using a 1 inch cookie scoop, or by rounded teaspoon, drop onto ungreased baking sheet.  Bake for 9 minutes or until edges just start to brown.  Let cool on baking sheet for 10 minutes then place on wire rack to cool.  **The little pieces of caramel can ooze out and get stuck on the baking sheet.

INGREDIENTS 1 tablespoon butter 60 club crackers 2 (11 oz) bags caramels, melted according to package directions 10 oz Fisher Pecan Halves, chopped 1 (11.5 oz) bag semi-sweet chocolate chips INSTRUCTIONS Line a 9×13 pan with foil. Butter foil. Arrange half of the crackers in the bottom of buttered pan in a flat layer. Pour one-third of the melted caramel over crackers in pan and spread caramel into an even layer. Sprinkle half of pecans on top of caramel and then top pecans with one-third more of the caramel on top. Top caramel layer with the remaining crackers. Pour remaining caramel on top of crackers and spread caramel into an even layer. In medium sized microwave safe bowl, microwave chocolate chips uncovered for 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel and spread evenly. Top with remaining pecans. Let cool until chocolate has hardened. This can take a while at room temperaure, but you can speed the pro

INGREDIENTS 1 banana 1 c. frozen strawberries 1 c. frozen blackberries, plus more for garnish (optional) 1 c. frozen raspberries 1 1/4 c. almond milk 1/2 c. greek yogurt  DIRECTIONS In a blender, combine all ingredients and blend until smooth. Divide between 2 cups and top with blackberries, if desired. Read Full Recipe ---> Click Here

INGREDIENTS 3/4 C unsalted butter softened 1 C sugar 1/2 C light brown sugar 1 egg + 1 egg yolk 1 tbsp vanilla extract 1 tsp baking soda 2 tsp cornstarch 1/2 tsp salt 2 C flour 1 bag of ghiradelli dark chocolate melting wafers only need 24 wafer chips 1 bag of semi sweet chocolate chips only 3 chips go onto each cookie for the claws INSTRUCTIONS Preheat oven to 350 degrees Line cookie sheet with parchment paper and set aside Using a stand mixer, cream together the butter, brown sugar and sugar until creamy Add in the egg and egg yolk, vanilla and beat to combine. Add in the baking soda, cornstarch, salt and flour and beat until a soft dough forms. Using a small ice cream scoop, scoop dough into your hands and roll it Place dough onto cookie sheet and bake 9-12 minutes. Once cookies are baked, place a melting wafer into the center of the cookie for the pad of the paw Then place 3 chocolate chips above the paw for the claws Rep

INGREDIENTS  8 oz cream cheese, softened to room temperature 8 oz whipped topping, thawed (cool whip) 1/3 - 2/3 cup milk, (start at 1/3 and go from there) 1 box Funfetti cake mix, (unprepared) sprinkles, for garnishing INSTRUCTIONS Add whipped topping and cream cheese to a large mixing bowl and beat with a hand mixer until smooth and creamy.   Add cake mix and 1/3 cup milk and stir with a wooden spoon until combined. Dip will be very thick, so add more milk, a little at a time, until you get to your desired consistency.   I used about 2/3 cup for my dip. Serve garnished with sprinkles and whatever dippers you prefer.   Graham crackers, animal crackers, vanilla wafers, pretzels, fresh fruit, etc. Read Full Recipe ---> Click Here

Ingredients 3 medium carrots 1 Cup oats 1 Cup sunflower seeds 1/2 Cup dates 1 TBSP coconut oil or other light flavoured oil 1 tsp cinnamon 1/2 tsp   ginger dried Desiccated coconut for rolling Instructions Watch the quick recipe video before you get started, scroll up a little to find it Check the notes at the bottom of the recipe for little bits of extra info and help Place carrots in a sturdy food processor and blitz until very finely chopped Add remaining ingredients, excluding the desiccated coconut and blitz until the mixture comes together into a large ball. This may take some time, 5 or so minutes of blitzing but be patient it will get there Using a teaspoon form balls, the mixture will be quite sticky (because of the water content of the fresh carrot) , but the texture improves once you roll in coconut. If yu keep your hands damp it stops the mix sticking to your fingers, Get the kids involved they will love the mess Roll the ball

INGREDIENTS 1 large egg 1/4 cup sour cream 1/4 teaspoon sea salt 1 cup blanched finely ground almond flour (not almond meal) (4oz) 2 teaspoons baking powder INSTRUCTIONS  Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the egg, sour cream and salt. Using a rubber spatula, mix in the almond flour, then the baking powder. Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds. Bake until golden, 15-18 minutes. Serve warm. Read Full Recipe ---> Click Here

INGREDIENTS    1 cup butter (Sweet Cream, Salted)   3/4 cup Granulated Sugar   2/3 cup Brown Sugar (packed)   2 Eggs   1 tsp. Vanilla   2 1/4 Cups Flour   2/3 Cup Unsweetened Cocoa Powder   1 tsp. Baking Soda   1/4 tsp. Salt   The Best Raspberry Frosting   Ghirardelli Chocolate Melting Wafters INSTRUCTIONS Mix dry ingredients together and set aside. Cream butter and sugars.  Mix in Eggs and Vanilla. Fold in dry ingredients. Roll dough into balls. Bake in a 350 degree oven for 9-11 minutes. Allow cookies to cool. Frost with The Best Raspberry Frosting Drizzle melted chocolate over the top of The Best Raspberry Frosting Read Full Recipe ---> Click Here

For the Brownies*: 2 cups white sugar 3/4 cup vegetable oil 4 large eggs 2 teaspoons vanilla 1 1/2 cup dark cocoa powder 1/4 teaspoon salt 1/2 cup chocolate chips or chopped chocolate For the Topping: 1 bag mini marshmallows (10.5 oz. or 5.5 cups) 2 cups chocolate chips (or chopped chocolate) 1 1/4 cups peanut butter 5 tablespoons butter 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can't find plain here. Not complaining.) Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and vanilla and whisk together. Beat for about two minutes. Add the cocoa powder and salt to the batter and blend until smooth. Fold in the chocolate chips. Pour into prepared pan. Bake the brownies for about 17 minutes and then top with the marshmallows. Continue baking 8 more minutes (if using a different recipe for

Ingredients 3 eggs (large) 1/2 cup dark brown sugar, loosely packed 1/3 cup honey 1/3 cup pure maple syrup 1/4 cup unsalted butter, melted 2 tablespoons bourbon whiskey (optional) 1 teaspoon vanilla extract 1 teaspoon kosher salt 1 1/2 cups pecan pieces 1/2 batch Perfect Pie Crust from Scratch, prepared and chilled 1/3 cup pecan halves (approximately) Instructions Preheat the oven to 350 degrees F.  Place the eggs, brown sugar, honey, maple syrup, melted butter, bourbon (if using), vanilla, and salt in a medium mixing bowl, and whisk until smooth.  Stir in the pecan pieces, and pour the filling into the prepared pie shell.     Garnish with pecan halves, and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set.     Cool for at least 1 hour before slicing. Read Full Recipe ---> Click Here

Ingredients 3/4 cup granulated sugar 1/2 cup milk 1/2 cup oil 1 large egg 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/4 teaspoon salt 2 cups diced fresh apples (peeled and cored) For the Glaze: 2 cups powdered sugar 1 teaspoon cinnamon 4-5 tablespoons heavy cream or milk Instructions Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold the diced apples gently into the batter. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely. To make the glaze, combine

Ingredients For the crust 2 cups (272 g) graham cracker crumbs, about 18 whole crackers 1 cup (100 g) finely ground pecans 1/4 cup (55 g) light brown sugar, packed 8 tablespoons unsalted butter, melted For the filling 16 ounces (452 g) cream cheese, softened 1/2 cup (100 g) granulated sugar 1/2 cup (114 g) sour cream, room temperature 1 tablespoon vanilla extract 1/4 teaspoon salt 2 large eggs, room temperature, lightly beaten For the topping 1 cup (220 g) light brown sugar, packed 2/3 cup (227 g) dark corn syrup SEE NOTE 1 1 tablespoon rum, SEE NOTE 2 1/4 cup (56 g) unsalted butter 3 large eggs 1/4 cup (60 ml) heavy cream 1/4 teaspoon salt 2 and 1/2 cups (260 g) coarsely chopped pecans Instructions Make the crust Move the oven rack to the middle position and heat the oven to 350°F. Line the inside bottom and sides of a 9-inch springform pan with parchment paper or aluminum foil and spray lightly with no

INGREDIENTS Cooking spray 1 tbsp. butter, plus 2 tbsp melted butter 2 apples, finely chopped 2 tbsp. brown sugar 1/2 tsp. cinnamon Pinch of kosher salt 1 (16.3-oz) can refrigerated biscuit dough 8 caramel candies 1/3 c. cinnamon sugar 3/4 c. powdered sugar 2 tbsp. cream DIRECTIONS Make apples: Preheat oven to 350° and grease a medium cooking dish with cooking spray. In a medium skillet over medium-high heat, melt 1 tbsp butter. Add apples, brown sugar, cinnamon, and salt. Cook until apples are tender, about 5 minutes. Set aside. Remove biscuits from can and stretch slightly. Add one caramel candy and a large scoop of apple mixture to the center of a biscuit and create a ball, pinching together the loose ends of biscuit dough. Place into a cooking dish and brush with melted butter. Sprinkle with cinnamon sugar and bake until golden, 30 to 35 minutes. Meanwhile, make glaze: Mix together powdered sugar and cream in a medium bowl. When bis

INGREDIENTS Butter and flour to prepare 9×5-inch loaf pan  ½ cup plus 1 tablespoon brown sugar, divided  1 teaspoon cinnamon  ½ teaspoon freshly grated nutmeg  2 apples, peeled, cored and diced (we used Braeburn)  1 tablespoon plus 2/3 cup granulated sugar, divided  1 teaspoon apple pie spice  ½ cup walnuts, chopped small  ½ cup butter (8 tablespoons)  2 eggs  1½ teaspoons vanilla extract  1½ cups all-purpose flour  2 teaspoon baking powder  ¼ teaspoon baking soda   ½ cup sour cream  Glaze  ¼ cup brown sugar  1 tablespoon butter  2 tablespoons heavy cream  2 tablespoons confectioners’ sugar INSTRUCTIONS Preheat oven to 350 degrees F.  Butter and flour 9×5-inch loaf pan. Set aside.  In a small bowl mix ½ cup brown sugar, cinnamon and nutmeg. Set aside.  In a medium bowl, toss apples with 1 tablespoon brown sugar, 1 tablespoon granulated sugar, apple pie spice and walnuts. Set aside.  In the bowl of a stand mixer with the paddle a

Ingredients 3/4 cup butter, melted 1 1/2 cup packed brown sugar 1 1/2 cup white sugar 3 eggs 3 teaspoon vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon salt 3 teaspoon baking powder 3 cups all-purpose flour 3 cups apples, diced (a tart baking apple is best like granny smith) 1 cup chopped walnuts (optional) 1 Tablespoon white sugar 1/2 teaspoon ground cinnamon Instructions Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish with cooking spray. In a bowl, mix together butter, brown sugar & 1 1/2 cup white sugar. Add eggs, vanilla, cinnamon, salt & baking powder, mix well. Add flour and mix again. Batter will be thick, don't worry! Add apples and walnuts (if desired) and mix well. Batter should begin to thin to more brownie like consistency. Spread mixture evenly into prepared pan. In a small dish, mix 1 Tablespoon sugar and 1/2 teaspoon of cinnamon. Sprinkle on top of apple mixture. Bake for

Ingredients 1/4 cup unsalted butter 3/4 cup light brown sugar divided 1 medium baking apple I use Pink Lady or Honeycrisp 1/4 cup granulated sugar 1 teaspoon cinnamon 1 pinch sea salt 2 cups whole milk 4 large eggs 8 ounces bread I used soft dinner rolls Instructions Cut up the bread into roughly equal pieces, about 1 inch each. Put the butter in a 9 inch round cake pan. Place it in a cold oven and preheat the oven to 400 F. Watch the butter; when it melts, take out the pan. In the pan, mix 1/2 cup brown sugar into the butter and pat it evenly over the pan bottom. Set aside. Core and slice the apple into 8 equal pieces, then cut each piece one more time to make 16 slices. Arrange the slices like flower petals on top of the butter/sugar mixture in the pan. How to Make Apple Bread Pudding To fill in the gap in the middle, cut a few triangular apple pieces and arrange in the middle.  In a large mixing bowl, combine the granulated sugar, 1/4

INGREDIENTS 3 large baking apples, halved vertically and cored 6 tbsp. melted butter, divided 1/4 c. granulated sugar, plus more for sprinkling 1 tsp. ground cinnamon 2/3 c. old-fashioned rolled oats Vanilla ice cream, for serving Warm caramel, for drizzling DIRECTIONS Preheat oven to 350° and line a baking sheet with parchment paper. Place each apple half flat side down and use a paring knife to create thin slices all the way across, making sure to stop slicing right before the bottom of the apple (so it stays together as one piece). Transfer apple halves to prepared baking sheet. Lightly brush apple tops with 2 tablespoons melted butter and sprinkle each with sugar. Bake until apples are soft and caramelized, about 25 minutes. Remove from oven. In a small bowl, combine remaining 4 tablespoons melted butter, sugar, cinnamon, and oats. Once cool enough to handle, spoon mixture inside apple slits. Return to oven and bake 10 minutes more. Top ea

Ingredients 1 (15 oz) can pumpkin puree (NOT pumpkin pie mix) 1 (12 oz) can evaporated milk 3 large eggs 1 cup sugar 1 tsp ground cinnamon 1 box spice cake mix 1 cup (2 sticks) unsalted butter, melted Instructions Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon until well-combined. It will be very liquid-y. Pour this pumpkin mixture into the baking dish. Sprinkle dry cake mix on top of pumpkin mixture. Drizzle melted butter over the top. Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before slicing and serving. Read Full Recipe ---> Click Here

Ingredients 2 apples peeled and chopped in 1" pieces 1 can of biscuits each circle pressed out and cut in 4 pieces 2 tablespoons of butter 2 tablespoons of brown sugar 1/2 teaspoon cinnamon oil for frying cinnamon sugar vanilla ice cream Instructions Heat a dutch oven filled 1/3 full of oil over medium heat. Place the apples, butter, brown sugar, and cinnamon in a bowl and microwave for 30 seconds. Stir everything together and heat again for 30 seconds or until tender. Using a small spoon, scoop an apple piece with a little of the sauce onto a flattened piece of biscuit. Pinch all of the edges up together and set aside while you repeat with the remaining pieces. Carefully place 3-4 apple pie bombs in the oil, turning occasionally until golden on each side. Remove to a paper towel lined plate. Repeat with all dough. Place the cinnamon sugar in a bowl, toss each pie bomb in the sugar and pile on a large plate. Top with a scoop of i

Ingredients 1.5 lbs chicken breast, boneless, skinless 1 tbsp margarine 2 1/2 cups water 2 cups heavy cream 10.5 oz cream of chicken condensed soup 2 cups long grain white rice 1 tbsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper 2 cups Parmesan cheese, shredded 2 tsp parsley flakes Instructions Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it's heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release. Once the f