For the Cake

1 box devil’s food cake, plus ingredients called for on box

2 c. peanut butter, melted

1 c. chopped Reese’s

1 c. Reese’s pieces

For the peanut butter frosting

1 c. peanut butter

10 tbsp. unsalted butter, softened to room temperature

2 c. powdered sugar

2 tsp. pure vanilla extract

1/4 tsp. kosher salt

1-2 tbsp. heavy cream

Bake cake: Preheat oven to 350° and line a 9-x-13” pan with parchment paper. Prepare cake batter according to package instructions and pour into prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean, about 25 minutes. Let cake cool completely.

Using the back of a wooden spoon, poke holes all over cake. Then pour melted peanut butter over the entire cake, filling the holes. Set aside.

Make frosting: In a large bowl, using an electric mixer, cream together peanut butter and butter. Add powdered sugar, vanilla and salt and beat until light and fluffy. Gradually beat in cream to loosen frosting, if needed.

Spread frosting all over the top of the cake. Top with chopped Reese’s and Reese’s Pieces and chocolate syrup

• 12 oz cream cheese
• 2 cups powdered sugar
• 1 cup canned Pumpkin
• 1 teaspoon ground ginger
• 1 teaspoon pumpkin pie spice or cinnamon
• 2 cups whipped topping

Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.

Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.

Serve with sliced apples, graham crackers or your favorite fruit!

1 (8oz.) block cream cheese, softened to room temp.

1 (8 oz.) tub vegetable cream cheese

2 tbsp. Hidden Valley Ranch Spicy Ranch mix

3 green onions, diced

1 red pepper, finely diced (save the stem)

2 cups shredded sharp cheddar cheese, divided use*

Be sure to save the stem of the red pepper. It’s going to be our pumpkin stem! I just wrap the stem up in a slightly dampened paper towel and wrap that up in some Glad Wrap and put it in the fridge until I’m ready for it.

Combine cream cheeses

Stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix. Note: This was not spicy in this cheeseball at all. It just gave it a small kick of flavor. You can always use the Hidden Valley Original Ranch flavor also

Gently stir in green onion and red pepper

Finally, stir in one cup of shredded cheddar cheese

Spread out a large sheet of Glad Cling Wrap. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap

Then top with cheeseball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball.

Now, time to wrap it up with rubber bands. You can also use kitchen string for this. You will need 4 large rubber bands. This is why it’s important to have a tightly wrapped cheeseball with two layers. We don’t want any cheeseball mix squeezing out while we’re putting on the rubber bands.

With these rubber bands, I had to double wrap each one to get those long indentations we’re looking for to make the pumpkin shape. You can also use kitchen twine for this if that makes it easier for you.

Place cheeseball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape

When ready, cut off the rubber bands and carefully remove the cling wrap. Then add on the red pepper stem to the top. Just gently push it in there. Serve with your favorite buttery crackers or blue corn tortilla chips

1 (8 oz) package cream cheese, softened

1/3 cup diced red onion

1/4 cup pickle juice

2 teaspoons finely chopped garlic

1 teaspoon Old Bay seasoning

1 teaspoon coarse ground pepper

2 cups diced pickles

In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.

2-1/2 lbs mixture of white and orange (yams) sweet potatoes, peeled and cubed

1 lb Johnsonville Fresh Italian Mild Ground Sausage

1/2  one large yellow onion, finely chopped

1  green bell pepper, finely chopped

1  red bell pepper, finely chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon  table salt

1 teaspoon minced fresh parsley

Bring a large pot of salted water to a boil. Add cubed sweet potatoes and boil for about 4-5 minutes or until almost tender. Do not overcook or they will turn to mush and not hold their shape. Drain pan and set aside.

Meanwhile, in a large nonstick skillet over medium-high heat, brown sausage and cook through. Remove sausage and place on a towel lined plate. Add onion to the pan (if there is not enough fat leftover from the sausage you can add 1-2 teaspoons of vegetable oil) and saute for about 5 minutes. Add bell peppers, sauteing for about 5 minutes more. Stir in cumin, smoked paprika and salt. Stir sausage in and cooked sweet potatoes and warm up (stir gently as to not break up the sweet potatoes). Place on a serving dish and sprinkle slightly with parsley.

2 cans whole corn, drained

½ cup celery, chopped

½ cup green onions, sliced

¾ cup mayonnaise

¾ cup sour cream

4 cups pepper jack cheese, grated

1 9¾ oz bag of Chili Cheese Fritos®

Additional sour cream for topping, optional

• Preheat oven to 350° and spray an 8 x 8 baking dish, or a casserole dish, with a non stick spray. Set aside.
• Drain corn and add to a large mixing bowl.
• Stir in celery, green onions, mayo, sour cream and cheese. Stir until everything is mixed well.
• Pour into prepared baking dish and cook for 30 minutes.
• Remove from oven.
• Stir in bag of coarsely broken up chili cheese Fritos® right before serving.
• Top with a spoonful of sour cream, optional.

1 cup uncooked orzo

1 cup frozen whole-kernel corn, thawed and drained

12 cherry tomatoes, quartered

3 green onions, sliced

1 (15-ounce) can black beans, rinsed and drained

1/4 cup low-fat buttermilk

3 tablespoons chopped fresh cilantro, divided

3 tablespoons fresh lime juice

2 tablespoons light sour cream

2 tablespoons mayonnaise

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground red pepper

2 garlic cloves, crushed

1 peeled avocado, cut into 8 wedges

1 tablespoon chopped fresh parsley

Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.

Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

1 container (4 oz) vanilla pudding

½ cup cool whip

1 cup seedless green grapes, halved

1 cup mini marshmallows

1 can mandarin oranges, drained

1 can pineapple tidbits, drained

1 cup fresh strawberries, sliced

In medium bowl, combine pudding and whipped cream

Gently stir in grapes, oranges, pineapple and marshmallows.  Add strawberries; gently toss.

Serve immediately or store in the refrigerator up to 8 hours