For the Crust

24 oreos

1/4 c. melted butter

For the Filling

1 1/4 c. heavy cream

8 oz. cream cheese, softened

1 1/4 c. powdered sugar

drops green gel food coloring

3/4 tsp. pure vanilla extract

3/4 tsp. peppermint extract

1 c. mini chocolate chips, plus more for garnish

1 c. Andes mints, roughly chopped, plus more for garnish

Melted chocolate, for drizzling

Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.

Press crumb mixture into bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling.

Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.

To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.

Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

Cake Ingredients 

Makes 1 – 9×11 loaf pan

3/4 C sugar

1/2 C whole milk

1/2 C oil

1 egg

1 tsp pure vanilla extract

1 tsp almond extract

2 C flour

2 tsp baking powder

1/4 tsp salt

3 C of maraschino cherries, cut in half

Cherry Glaze Ingredients

1 C powder sugar

1 tsp almond extract

1 tsp pure vanilla extract

2 tbsp melted unsalted sweet cream butter

1/3 C maraschino cherry juice

Preheat the oven to 350F

Spray your loaf pan with pan spray and set aside

Using a mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract- Mix until combined

In a medium bowl, combine the flour, baking powder and salt

Use a whisk to mix the dry ingredients

Gradually add the dry ingredients into the wet ingredients and mix until combined

Using a rubber spatula, fold in the sliced cherries

Pour the batter into the loaf pan and bake for 55-60 minutes or until a tooth pick comes out clean

Once baked set loaf on a wire rack to cool for 20 minutes before removing the loaf from the pan

Directions for Glaze

In a small or medium bowl, combine all ingredients and mix until smooth

Pour glaze over loaf and let glaze harden slightly before cutting

16 slices bread, cubed

1 cup dried cranberries or raisins

2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk

4 large eggs, slightly beaten

4 tablespoons butter, melted

3/4 cup packed brown sugar

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Caramel sauce (optional)

PREHEAT oven to 350° F. Grease 12 x 8-inch baking dish.

COMBINE bread and cranberries in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.

BAKE for 35 to 45 minutes or until knife inserted in center comes out clean. Top with caramel sauce.

1 pouch (17.5 oz) oatmeal cookie mix, plus ingredients required on pouch

1/3 cup butter, melted

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup + 2 tablespoons caramel sauce

12 oz Cool Whip, thawed

2 cups apple pie filling

2 boxes vanilla instant pudding

3 cups cold milk

Preheat oven to 375°F. Bake cookies according to package directions, then cool completely.

Once cooled, blitz half the cookies in a food processor until they become coarse crumbs. Transfer to a medium bowl, then continue blitzing the remaining half of the cookies.

Add remaining cookie crumbs and melted butter to the bowl and stir until well-combined. Press cookie mixture evenly into the bottom of a 9×13-inch baking dish.

In a mixing bowl, beat together the cream cheese, powdered sugar, and 1/2 cup of the caramel sauce with an electric mixer until smooth.

Gently fold in 2 cups of the Cool Whip until well-combined, then spread evenly over the prepared crust.

Top evenly with apple pie filling.

In another mixing bowl, beat together the pudding mixes and milk until thick, about 2 minutes. Spread evenly over the apple layer, then top with remaining Cool Whip.

Cover and chill 4 hours.

When ready to serve, slice into squares and drizzle caramel sauce over the top.

For the topping:

1 C coarsely chopped pretzels

⅓ C sugar

½ C butter, melted

For the salad:

8 oz cream cheese, at room temperature

½ C sugar

8 oz Cool Whip

20 oz can pineapple tidbits, drained

For the topping:

Preheat oven to 400 degrees.

Mix melted butter and sugar together.

Stir in pretzels.

Spread in a 9 x 13 pan and bake for 7 minutes.

Stir to break it up and cool completely.

For the salad:

Cream together the cream cheese and sugar until well mixed.

Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.

Chill 2-3 hours.

Add pretzel mixture right before serving.

4-5 Granny Smith apples

1 package instant vanilla pudding (3.4 ounces)

1 container Cool Whip (8 ounces)

1 cup milk

16 mini Snickers bars (adjust to taste)

In large bowl, mix vanilla pudding and milk. Stir together until no lumps remain. Stir in Cool Whip.

Wash and dice Granny Smith apples. Stir into pudding mixture.

Carefully chop up Snickers bars into bite sized pieces. Be sure to use a sharp knife for quick and clean pieces.

Refrigerate

1 c flour

1 ½ tsp baking powder

1 tsp salt

2 tsp cinnamon, divided

¾ c sugar

½ c milk

2 Tbsp vegetable oil

1 tsp vanilla extract

¾ c light brown sugar

1 ¾ c hot water

Preheat oven to 350*

Spray and 8 x 8 baking pan

In a large bowl whisk flour, baking powder, ½ tsp salt, 1 tsp cinnamon, sugar, milk, vegetable oil and vanilla until smooth.  Pour into prepared pan.

Combine brown sugar, ½ tsp remaining salt and remaining 1 tsp cinnamon in a bowl and sprinkle over the top of the batter

Slowly pour the hot water on top of the sugar mixture

Place in oven and bake 45 min

Serve warm, with ice cream

1 package (36) Oreos

8 oz. cream cheese, softened

2 24 oz packages of white almond bark or melting chocolate

Valentines sprinkles

Mini heart cookie cutter

Instructions:

Line a baking sheet with parchment paper.

Process Oreos (including filling) in your food processor, until you have an Oreo “sand”.

In a large bowl, combine crushed Oreos and softened cream cheese.

Mix together with your hands until well combined.

Take a piece of parchment paper and lay a big heaping spoonful of the cookie mixture.

Fold over the parchment and press the cookie mix into about a 1/2 inch layer.

Using your mini heart cookie cutter, cut out cookie shapes.

Repeat until all of the mixture has been cut into heart shapes.

Chill them in the refrigerator for about an hour.

Then, melt almond bark or chocolate in the microwave on 30 second intervals, stirring well between.

Dip Oreo hearts into the melted almond bark/chocolate and place back onto the parchment.

Coat with Valentines sprinkles immediately, before the coating dries.

Chill again in the refrigerator until the coating is set.

1 tub of Cool Whip

1 box of Jello No Bake Cherry Cheesecake

1 can cherry pie filling

1 ½ cups milk

Honey Graham Crackers

In a large mixing bowl, mix milk and cheesecake filling together for 3 minutes until stiff

Fold in the tub of cool whip

Refrigerate one hour

To serve, place a big amount of the cheesecake mix in the center of a serving plate, then top with as much cherry pie filling as desired.  Place the graham crackers all around the dip and serve.

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