Classic Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (12-oz. pkg.) semisweet chocolate chips

Directions

1. Heat oven to 375 degrees Fahrenheit
2. Beat together butter, sugars, and vanilla in a large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating well. Stir in chocolate chips.
3. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
4. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Pumpkin Cheesecake

Happy Thanksgiving, everyone!

Ingredients 

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter or margarine, melted
• 1/4 cup granulated sugar 

 Cheesecake:

• 3 packages (8 oz. each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
• 2/3 cup (5 fl.-oz can) NESTLÉ® CARNATION Evaporated Milk
• 2 tablespoons cornstarch
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping:

• 1 container (16 oz.) sour cream, at room temperature
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. For crust: Combine graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
3. For cheesecake filling: Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
4. Bake for 55 to 60 minutes or until edge is set but center still moves slightly. 
5. For topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. 

Granola Bars

Ingredients

• 2 cups rolled oats
• 3/4 cup packed brown sugar
• 1/2 cup wheat germ
• 3/4 tsp. ground cinnamon
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 1/2 cup honey
• 1 egg, beaten
• 1/2 cup vegetable or canola oil
• 2 tsp. vanilla extract
• 3/4 cup raisins, chocolate chip, nuts, or other dried fruit (optional)

 Directions

1. Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla (and desired mix-in). Mix well using your hands. Pat the mixture evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Cranberry Harvest Muffins

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 1/4 cups milk
• 2 extra-large eggs
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup coarsely chopped fresh cranberries
• 3/4 cup finely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, packed
• 3/4 cup granulated sugar

Directions

1. Preheat oven to 375 degrees Fahrenheit. Line 18 standard-size muffin cups with paper liners. 
2. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center pf the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. 
3. Add the cranberries, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
4. Spoon the batter into the paper liners, filling each one to the top. Bake for about 20 minutes, until browned on the top and a toothpick comes out clean.

Easy Calzone

Ingredients

• 1 tube Pillsbury Thin Pizza Crust
• 3-4 Tbsp. pizza sauce
• 4-6 oz. shredded mozzarella cheese
• Desired pizza toppings

Directions

1. Unroll refrigerated pizza crust into a rectangle on a lightly floured surface or parchment paper. Stretch out the crust slightly.
2. Spread out sauce, leaving a 1/2-inch border on all four sides of the crust.
3. Sprinkle the cheese on the the pizza. Add desired pizza toppings.
4. Fold the pizza in half, lengthwise. Pinch the borders closed with your fingers (like a calzone) and make slits on top for ventilation.
5. Bake in a 400 degree Fahrenheit oven for 15 minutes, or until crust is golden-brown to brown. Using a serrated knife or pizza cutter, cut the "calzone" into 6-8 triangles.

Chicken Laffy Daffy

Ingredients

• 4 to 6 chicken breasts, boneless
• Olive oil
• Salt and pepper to taste
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 1/2 cups mayonnaise
• 1 cup milk
• 1 (8 oz.) pkg. Monterey Jack shredded cheese
• 3-4 cups Peppridge Farm stuffing cubes

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Place chicken in a 13x9-inch baking dish. Drizzle oil over chicken and season with salt and pepper. Bake in oven for 20 minutes, or until chicken is no longer pink, but still moist.
3. Cut chicken into small pieces. Add soups, mayonnaise, milk, stuffing cubes, and cheese. 
4. Bake casserole in preheated oven, covered, for 25 to 30 minutes, or until heated through.

Spicy Grilled Fries

Ingredients

• 1 Tbsp. paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 1/2 tsp. chili powder
• Pinch of cayenne (opt.)
• 4 large russet or baking potatoes, scrubbed but not peeled
• Olive oil

Directions

1. Preheat grill to medium-low. 
2. Combine the first five ingredients in a small bowl. 
3. Cut the potatoes in half lengthwise; then slice each half into long wedges that are about 1/2 inch thick in the middle. Place the potatoes in a large plastic storage bag, and pour the oil on top. Shake well to coat; then sprinkle the potatoes generously with the spice mixture, and shake again until they are well coated. 
4. Place the potatoes directly on the grate, and grill for 30-35 minutes, turning every 5-7 minutes. Dab them lightly with additional oil as needed. The potatoes are ready when crisp and golden brown outside and soft in the middle.

Rolled Marshmallow Fondant

Ingredients

• 8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
• 1 pound powdered sugar (4 cups) (or more), plus extra for dusting
• 2 tbsp water
• Food coloring or flavored extracts, optional

Directions

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Turkey Loaf

Ingredients

• 3 c. chopped yellow onions (2 large onions)
• 2 Tbsp. good olive oil
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. fresh thyme leaves (1/2 tsp. dried)
• 1/3 c. Worcestershire sauce
• 3/4 c. chicken stock
• 1 1/2 tsp. tomato paste
• 5 lbs. ground turkey breast
• 1 1/2 c. plain dry bread crumbs
• 3 extra-large eggs, beaten
• 3/4 c. ketchup

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. In a medium saute pain, on medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until the onions are translucent but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and  mix well. Allow to cool to room temperature.
3. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top. Bake for 1 1/2 hours, until the internal temperature is 160 degrees and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot, room temperature, or cold in a sandwich.

Magic Cookie Bars

Ingredients

• 1/2 cup (1 stick) butter
• 1 1/2 cups graham cracker crumbs
• 1 1/3 cups flaked coconut
• 1 (14-ounce) can Eagle Brand sweetened condensed milk (NOT evaporated milk)
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup chopped nuts

Directions

1. Preheat oven to 350 degrees Fahrenheit (325 Fahrenheit for glass dish). In a 13x9-inch baking pan, melt butter in oven.
2. Mix graham cracker crumbs together with butter and press evenly on the bottom of the pan.
3. In a bowl, mix together the coconut and the condensed milk. Press mixture evenly on top of the crumbs. Layer evenly with chocolate chips and nuts; press down firmly.
4. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.

NOTE: You can substitute butterscotch chips, peanut butter chips, white chocolate chips, or plain M&M's for the semisweet chocolate chips, and proceed as directed above.

Royal Icing

Ingredients

• 4 cups powdered sugar
• 4 egg whites (or egg white substitute equivalent to 4 egg whites)

Directions

1. Whisk together the powdered sugar and egg whites. Add food coloring if desired. Royal icing is best used immediately on cookies or cakes, frosted with a parchment paper cone pastry bag. Makes about 1 cup of icing.

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2/3 cup milk
• 1 large egg, lightly beaten
• 1 cups fresh or frozen blueberries

Directions

1. Preheat oven to 375 degrees Fahrenheit. Grease twelve standard size muffin cups.
2. In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt.
3. In a medium bowl, combine the melted butter, milk, and eggs. Whisk the mixture until it is combined.
4. Combine the butter mixture with the dry ingredients and mix it lightly with a wooden spoon until just moistened. Fold in the blueberries. Spoon the mixture evenly into the prepared muffin cups.
5. Bake them for 18 to 20 minutes or until a cake tester or a toothpick comes out clean when inserted in the center of one muffin.

Magic Bars

Ingredients

• 1/2 cup salted butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 1/3 cups shaved coconut, sweetened
• 1 1/2 cups bittersweet chocolate chunks (or chips)
• 1 1/4 cups pecans, chopped
• 1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a 9x13-inch pan, mix the melted butter and graham cracker crumbs. Press the mixture evenly to cover the bottom of the pan.
3. Sprinkle the coconut over the crumb base. Sprinkle the chocolate chunk (or chips) over the coconut. Sprinkle the pecans over the chocolate. Drizzle sweetened condensed milk evenly over the top.
4. Bake it for 25 minutes.
5. Cool it completely and cut into bars.

French Fries

Ingredients

• 1 1/2 lbs. russet or baking potatoes
• Peanut oil (I prefer canola because it's healthier) for deep-fat frying
• Sea salt, kosher salt, salt, and/or other seasonings

Directions

1. If desired, peel the potatoes (if you don't, at least scrub them.) Cut lengthwise into 1/4 to 3/8-inch sticks. Soak in ice water if not ready to fry.
2. In a deep-fat fryer, heat peanut oil according to manufacturer's directions to 365 degrees Fahrenheit, or heat oil in a 3-quart or larger saucepan to 365 degrees Fahrenheit (saucepan should be no more than half full)
3. Drain the potatoes well. Pat potatoes thoroughly dry on paper toweling. Fry the potatoes, about one-third at a time, until potatoes are tender in the center and edges are just beginning to color and blister, about 7 to 9 minutes. Remove with a frying basket and drain on paper toweling.
4. To serve, sprinkle lightly with salt and other seasonings.

Banana Bread

Ingredients

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup butter
• 2/3 cup sugar
• 2 eggs
• 1 1/2 cups mashed, ripe bananas
• 3/4 cup chopped nuts, or semisweet chocolate chips, optional

Directions

1. Sift flour, baking powder, soda, and salt together; set aside. Cream butter and sugar; add eggs and beat well. Add flour mixture alternately with banana. Stir only enough to blend after each addition. Pour into greased loaf/bread pan. 
2. Bake in a 350 degree Fahrenheit oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, and store in an airtight container in the refrigerator if not eating immediately.

Hot Milk Sponge Cake

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1/2 cup milk
• 2 tablespoons butter

Directions

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.
2. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
4. Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cook cake  in pan on a wire wrack.

Fruit Coffee Cake

Ingredients

• 1 1/2 to 2 cups pitted and sliced apricots or peaches; chopped, peeled apples or pineapple; or blueberries or red raspberries
• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 1/2 cups all-purpose flour
• 3/4 cups sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 beaten egg
• 1/2 cup buttermilk or sour milk*
• 1/2 teaspoon vanilla
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 2 tablespoons butter

* If you don't have buttermilk on hand when preparing baked goods, substitute sour milk in the same amount. For this recipe, put 1/2 tablespoon of lemon juice or vinegar into a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let mixture stand 5 minutes before using.

Directions

1. For filling, in a medium saucepan combine fruit and water. Bring to boiling. Reduce heat and simmer,** covered, about 5 minutes or until fruit is tender. Combine the 1/4 cup of sugar and cornstarch; stir into fruit. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more; set filling aside.
2. In a medium bowl combine the 1 1/2 cups flour, the 3/4 cup sugar, baking powder, and baking soda. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3. In another bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Using a wooden spoon, stir just until moistened (batter should be lumpy). Spread half of the batter into an ungreased 8x8x2-inch baking pan. Spread fruit filling over batter. Drop remaining batter in small mounds over filling.
4. In a small bowl stir together the 1/4 cup flour and the 1/4 cup sugar. Cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake in a 350 degree Fahrenheit oven for 40 to 45 minutes or until golden. Serve warm. Makes 9 servings.

**Note: Do not simmer raspberries.

Rhubarb-Strawberry Coffee Cake: Prepare as above, except substitute 3/4 cup fresh or frozen cut-up rhubarb and 3/4 cup frozen unsweetened whole strawberries for fruit. Continue as directed.

Chocolate Ice Cream

Ingredients

• 3/4 cup cocoa powder, sifted
• 1/2 cup granulated sugar
• 1/3 cup packed dark brown sugar
• 1 cup 1% milk
• 2 cups heavy cream
• 1/2 tablespoon pure vanilla extract

Directions

1. In a medium bowl, whisk together the cocoa and sugars. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
2. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Butter Pie Crust

Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1 Tbs. sugar
• 1/8 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes**
• 3 Tbs. very cold water

**You can alternatively use shortening, or half shortening half butter, depending on preference.

Directions

1. To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
2. (To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.)
3. Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
4. Use as directed in pie recipe

Double Pie Crust:

• 2 1/2 cups unbleached all-purpose flour
• 2 Tbs. sugar
• 1/4 tsp. salt
• 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/4-inch cubes**
• 6 Tbs. very cold water

Mix as described above, and divide mixture into 2 pieces. Roll out and use as directed in pie recipe.

Strawberry Ice Cream

Ingredients

• 1 1/2 cups fresh strawberries, hulled
• 3/4 cup 1% milk
• 2/3 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons pure vanilla extract

Directions:

1. Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until roughly/finely chopped (depending on preference). Reserve in bowl.
2. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk and the sugar until the sugar is dissolved. Stir in heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
3. Put mixture in a 1 1/2-quart ice-cream maker and mix according to the manufacturer's directions. The ice cream should have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

Hot Chocolate

Ingredients 

• 2 oz. semisweet chocolate, coarsely chopped, or 1/3 cup semisweet chocolate pieces
• 1/3 cup sugar
• 4 cups milk
• 1 tablespoon instant coffee crystals (optional)
• Whipped cream (optional)
• Marshmallows (optional)

Directions

1. In a medium saucepan combine chocolate, sugar, and 1/2 cup of the milk. Cook and stir over medium heat until mixture just comes to boiling. Stir in remaining milk and, if desired, coffee crystals; heat through. Do not boil.
2. Remove from heat. Strain mixture through a fine mesh strainer or sieve to remove excess bits of chocolate.
3. If desired, beat milk mixture with a rotary beater until frothy. Makes 6 (about 6-ounce) servings. 
4. Top with whipped cream or marshmallows, if desired.

Pecan Pie

Ingredients

• 1  Single-Crust Pie Dough (ATK) recipe, partially baked and still warm

Filling

• 6 tablespoons (3/4 stick) unsalted butter, cut into 1-inch pieces
• 1 cup packed dark brown sugar
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup light corn syrup
• 1 tablespoon vanilla extract
• 2 cups pecans, chopped coarse

Directions

1. After removing the partially baked pie crust from the oven, leave the oven rack at the lower-middle position and reduce the temperature to 275 degrees Fahrenheit. (The crust must still be warm when the filling is added.)
2. For the filling: Melt the butter in the top of a double boiler. Remove the bowl from the heat and stir in the sugar and salt until the butter is absorbed. Whisk in the eggs, then the corn syrup and vanilla until smooth. Return the bowl to the double boiler and stir until the mixture is shiny, hot to the touch and measures 130 degrees on an instant-read thermometer. Remove from heat and stir in pecans.
3. Pour the pecan mixture into the warm, partially baked pie crust. Bake until the filling looks set but yields like Jell-O when gently pressed with the back of a spoon, 50 to 60 minutes. Transfer the pie to a wire rack and cool to room temperature before serving

Libby's Famous Pumpkin Pie

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) Libby's pure pumpkin
• 1 can (12 fl. oz.) Nestle Carnation evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

1. Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour filling into pie shell.
3. Bake pie in preheated 425 degree Fahrenheit oven for 15 minutes. Reduce temperature to 350 degrees Fahrenheit; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. 
4. Serve immediately or refrigerate. Top with whipped cream before serving.

New York Cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup margarine or butter, melted
• 2 tablespoons sugar

• 4 (8 oz.) packages cream cheese, softened
• 1 1/3 cups sugar
• 2 tablespoons cornstarch
• 1 tablespoon vanilla
• 3 eggs
• 1 cup sour cream

Directions

1. In small bowl toss together graham crumbs, margarine or butter and 2 tablespoons sugar. Press crumb mixture onto bottom and 2 1/4-inches up sides of 9-inch springform pan. Chill in freezer while preparing filling.
2. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1 1/3 cups sugar, cornstarch and vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition. Stir in sour cream. 
3. Pour into crust. Bake at 325 degrees Fahrenheit for about 1 1/4 hours or until center is almost set. Cool on wire rack for 15 minutes. Loosen sides of pan. Continue cooling on wire rack for 45 minutes more. 
4. Refrigerate at least 3 hours. Garnish as desired. Store in refrigerator.

Pecan Butter Balls

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups minced pecans
• Powdered sugar

Directions

1. In a large mixing bowl, cream together the butter, sugar, and vanilla. Beat in the flour and salt. Add pecans and mix well. If dough appears to be too soft, refrigerate until it becomes firm enough to handle.
2. Shape in 1-inch balls. Put on ungreased cookie sheets. Bake in a 325 degree Fahrenheit oven for about 20-25 minutes, or until pale brown.
3. Remove to wire racks. Once completely cooled, dust with powdered sugar

Pizza

Pizza:

Ingredients

• 1 recipe Pizza Dough (below)
• 1 recipe Pizza sauce (below) or store-bought pizza sauce
• 12 ounces mozzarella, shredded (3 cups)
• 3 tablespoons grated Parmesan cheese
• Olive oil
• 6 tablespoons torn fresh basil

Directions

1. Adjust an oven rack to the lower-middle position. Preheat oven to 500 degrees.
2. Meanwhile, turn the dough out onto a lightly floured counter, cut into 3 even pieces, and cover with plastic wrap. Working with one piece of dough at a time, shape into a smooth, round ball, cover again with plastic wrap, and let rest 20 to 30 minutes.
3. Uncover one ball of dough, and stretch and shape the dough into a 12-inch round on a piece of parchment paper. Slide dough onto a 12-inch pizza pan.
4. Spread about 1/2 cup of the pizza sauce over the dough, leaving a 1/2-inch edge of dough uncovered. Sprinkle with 4 ounces (1 cup) of the mozzarella and 1 tablespoon of the Parmesan. Lightly brush the edge of the dough with oil.
5. Bake until the edges brown and the cheese is golden in spots, 8 to 13 minutes. While baking, prepare the next pizza.
6. Transfer pizza to a cutting board, discarding the parchment paper. Sprinkle with 2 tablespoons of the basil and cut the pizza into 6 wedges. 
7. Repeat steps 3 to 6 with the remaining two pizzas.

Pizza dough:

Ingredients

• 4 1/4 cups bread flour, plus extra for the counter
• 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• 1 1/2 cups water, warm

Directions

1. Pulse 4 cups of the flour, yeast, and salt in a food processor (fitted with a dough blade, if possible) to combine. With the processor running, pour the oil, then the water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer
2. Turn the dough out onto a lightly floured counter and knead by hand to form a smooth, round ball, about 5 minutes, adding the remaining 1/4 cup flour as needed to prevent the dough from sticking to the counter. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size 1 to 1 1/2 hours.

Pizza sauce:

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper

Directions

1. Heat the oil and garlic in a medium saucepan over medium heat until the garlic is sizzling, about 1 1/2 minutes. Stir in the tomatoes and simmer until the sauce is thickened, about 15 minutes. Season with salt and pepper to taste

Lemonade or Limeade Base

Ingredients

• 2 1/2 cups water
• 1 1/4 cups sugar
• 1/2 teaspoon finely shredded lemon or lime peel
• 1 1/4 cups lemon or lime juice
• Ice cubes

Directions

1. For lemonade or limeade base, in a medium saucepan heat and stir water and sugar over medium heat until sugar is dissolved. Remove from heat; cool 20 minutes. Add citrus peel and juice to sugar mixture. Pour into a jar; cover and chill up to 3 days
2. For each glass of lemonade, combine equal parts base and water in ice filled glasses; stir

Old-Fashioned Lemonade

Ingredients

• 1 cup sugar (or more, as desired)
• 2 cups hot water
• 4 to 6 lemons
• 4 cups cold water
• Ice cubes

Directions

1. Put sugar in a pitcher and add hot water. Stir until the sugar is dissolved.
2. Squeeze lemons--about 1 cup lemon juice
3. Mix lemon juice, cold water, and the water with sugar mixture.
4. Add 10 ice cubes. Stir well

Peanut Butter Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 3/4 cup packed brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup semisweet chocolate chips (optional)
• Additional granulated sugar (optional)

Directions

1. In a mixing bowl, cream butter, peanut butter and sugars. Beat in egg, milk and vanilla. Combine the flour, baking soda and salt in a separate bowl; add to creamed mixture and mix well. Stir in chocolate chips, if desired
2. Roll into 1-inch balls; roll in additional sugar, if desired. Place 2 inches apart on parchment-lined baking sheets. Flatten with fork, if desired. Bake at 375 degree Fahrenheit oven for 7-9 minutes or until golden brown. Remove to wire racks to cool.

Jam Thumbprints

Ingredients

• 2/3 cup butter, softened
• 1/2 cup sugar
• 2 egg yolks
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 2 slightly beaten egg whites
• 1 cup finely chopped walnuts
• 1/3 to 1/2 cup strawberry, cherry, or apricot jam or preserves

Directions

1. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping bowl. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can. Stir in any remaining flour. Cover and chill dough for about 1 hour or until easy to handle
2. Grease a cookie sheet; set aside. Shape dough into 1-inch balls. Roll balls in egg whites, then in walnuts. Place 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each ball. Bake in a 375 degree Fahrenheit oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Just before serving, fill centers with jam

Chocolate Crinkles

Ingredients

• 3 eggs
• 1 1/2 cups granulated sugar
• 2 ounces unsweetened chocolate, melted
• 2 ounces semisweet chocolate, melted
• 1/2 cup vegetable oil
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• Sifted powdered sugar

Directions

1. In a large mixing bowl, beat eggs, granulated sugar, melted chocolates, oil, baking powder, and vanilla with an electric mixer until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill for 1 to 2 hours or until easy to handle.
2. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place balls 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree Fahrenheit oven for 8 to 10 minutes or until edges are set and tops are crackled. Transfer to a wire rack and let cool. If desired, sprinkle with additional powdered sugar.

Fudge Brownies

Ingredients

• 1/4 cup (1/2 stick) butter
• 2 oz. unsweetened chocolate baking squares
• 2 large eggs
• 1 cups white sugar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 cup flour
• 1/2 cup chopped nuts (optional)

Directions

1. In a small saucepan, melt butter and chocolate over low heat; set aside to cool completely.
2. Preheat oven to 350 degrees Fahrenheit. Grease a 8x8-inch baking pan.
3. In a medium mixing bowl, beat eggs until light and foamy. Beat in sugar. Add salt and vanilla. Stir in cooled chocolate mixture, then stir in flour. Fold in nuts, if desired. Pour batter into prepared pan.
4. Bake for about 20 minutes or until edges begin to leave side of pan.
5. Cool in pan before cutting. Makes 16 brownies

Chicken Noodle Soup

Ingredients

• 2 Tbsp. olive oil
• 1 teaspoon minced garlic
• 1 small yellow onion, minced
• 2 carrots, diced
• 2 stalks of celery, diced
• 2 boneless and skinless chicken thighs or breasts, cubed
• 8 cups chicken broth
• 2 bay leaves
• 16 oz. (1 pkg.) egg noodles
• Salt and pepper

Directions

1. Put oil in the bottom of a pot over medium heat. Add garlic and onion and cook until fragrant and onion is translucent, about 2 minutes. Add diced carrots and celery and saute until tender, about 5 to 6 minutes. Add cubed pieces of chicken and cook until chicken is cooked on the outside. Pour in broth and add bay leaves. Bring to a boil, then reduce to a simmer. Simmer for about 30 minutes, removing any foam that forms on the surface.
2. Remove bay leaves and add egg noodles about 8 minutes before taking the pot off the heat (or however long the package instructions on the noodles say). Season with salt and pepper to taste
3. Serve and enjoy!

Chicken Salad Sandwich

Ingredients

• 3 Tablespoons golden raisins
• 3 cups chopped cooked chicken (or a rotisserie chicken breast, cut up)
• 2 stalks celery, thinly sliced
• 1 carrot, shredded
• 1/2 tsp. curry powder
• 1/2 cup olive-oil mayonnaise
• Salt and pepper to taste
• 4 large lettuce leaves (romaine, iceberg, or anything else)
• 8 slices whole grain bread
• 2 medium tomatoes, sliced

Directions

1. Soak the raisins in a bowl of hot water until plump, about 10 minutes. Drain the raisins and set them in a large bowl.
2. Add the chicken, celery, carrot, curry powder, and mayonnaise. Season with salt and pepper and mix well.
3. Place the lettuce leaves on top of 4 bread slices, then top with tomatoes, chicken salad, and the remaining bread.
4. Serves 4.

Cakey Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet chocolate chips (12 ounces)

Directions

1. Preheat oven to 350 degrees Fahrenheit. Whisk together flour and baking soda in a bowl.
2. Put butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and eggs; mix until combined, about 1 minute. Add flour mixture; mix until just combined. Stir in chocolate chips.
3. Drop heaping tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until centers are set and edges are golden, 10 to 12 minutes., rotating sheets halfway through. Let cool on baking sheets 2 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

Walnut Pesto Penne with Grilled Chicken

Ingredients

• 3 cups packed fresh basil leaves
• 3 large garlic cloves
• 2/3 cup walnuts, lightly toasted, divided
• 1/3 cup extra-virgin olive oil
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper
• 1 lb. penne pasta
• 2 boxes Perdue grilled chicken, cubed
• 1/2 cup chopped sundried tomatoes (optional)

Directions

1. To make the walnut pesto, place basil leaves and garlic in a food processor or blender and mix well. Add 1/3 cup walnuts and continue to blend until nuts are finely ground. With the machine running, drizzle in olive oil. When you have a smooth paste, transfer to a bowl and stir in Parmesan. Season with salt and pepper.
2. Chop the remaining 1/3 cup walnuts; set aside.
3. Cook pasta according to directions. Drain.
4. In a large bowl, combine pasta, pesto, chicken, and sundried tomatoes. Stir until evenly coated
5. Top each serving with chopped walnuts. Makes 6 servings.

Magnolia Bakery Vanilla Cupcakes

Ingredient

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F.
2. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. 

Chocolate-Marshmallow Mousse

Ingredients

• 4 cups mini marshmallows
• 3/4 cup milk
• 3 oz. bittersweet baking chocolate, chopped fine
• 3/4 cup heavy cream, chilled
• 1 teaspoon vanilla extract

Directions

1. Cook the marshmallows, milk, and chocolate in a medium saucepan over low heat, whisking constantly, until melted and smooth, about 4 minutes.
2. Transfer the mixture to a medium bowl and set in a larger bowl of ice water. Let stand, whisking often, until cool and thickened, 15 to 20 minutes.
3. Whip the cream and vanilla with an electric mixer on low speed until frothy, about 1 minute. Increase to high speed and continue to whip until soft peaks form, 1 to 3 minutes.
4. Fold the whipped cream into the chocolate mixture, leaving just a few streaks. Spoon into wine glasses or goblets, cover with plastic wrap, and refrigerate until set before serving, about 6 hours.
5. Enjoy!