½ c Honeycrisp apple, diced

½ c granny Smith apple, diced

1 lb cream cheese, room temperature

1 ½ c sharp cheddar cheese, shredded

1 ½ tsp maple syrup

1 ½ cups pecans, toasted and chopped

Combine first 5 ingredients together and form into a ball.  Roll into the toasted peans and refrigerate 30 min before serving.

Serve with  butter crackers

3 cups fresh or thawed frozen cranberries, chopped

1 can (20 ounces) unsweetened crushed pineapple, drained

2 cups miniature marshmallows

1 medium apple, chopped

2/3 cup sugar

1/8 teaspoon salt

2 cups heavy whipping cream

1/4 cup chopped walnuts

In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

3 cups fresh or thawed frozen cranberries, chopped

1 can (20 ounces) unsweetened crushed pineapple, drained

2 cups miniature marshmallows

1 medium apple, chopped

2/3 cup sugar

1/8 teaspoon salt

2 cups heavy whipping cream

1/4 cup chopped walnuts

1. In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.
2. To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

2 medium onions, chopped

1 tablespoon canola oil

4 garlic cloves, minced

2 cans (4 ounces each) chopped green chilies

2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cloves

2 cans (14-1/2 ounces each) chicken broth

4 cups cubed cooked chicken

3 cans (15-1/2 ounces each) great northern beans, rinsed and drained

2 cups (8 ounces) shredded Monterey Jack cheese

Sour cream and sliced jalapeno peppers, optional

In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken and beans; simmer, uncovered, for 15 minutes.

Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).

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.