Topping:
½ cup old-fashioned oats
3 tablespoons light brown sugar
½ teaspoon cinnamon
1 tablespoon butter
1 tablespoon honey
2 tablespoons canola oil
2 tablespoons whole-wheat flour

Filling:
2 pounds firm but ripe Bosc pears, peeled and cut into ¼-inch slices
1 cup fresh cranberries
1 tablespoon lemon juice
1 tablespoon crystallized ginger, finely chopped
1 tablespoon light brown sugar
1 teaspoon whole- wheat flour
Cooking spray

Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with combine topping ingredients; mix with a fork until crumbly. Set aside.

For the filling, combine the pears, cranberries, and lemon juice in a large bowl. Add the ginger, sugar, and flour and toss to combine.

Transfer the pear mixture to the prepared baking dish and top with crumb mixture. Bake for 35 to 45 minutes until the filling is bubbly and the topping is a golden brown. Cool for at least 15 minutes before serving, or cool completely and serve later.

¼ cup maple syrup
1 Tbsp bourbon
½ of a 15 oz can pumpkin (3/4 cup)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
8 oz Cool Whip
4 oz Mascarpone cheese, softened
1 Tbsp powdered sugar
½ cup whipping cream
1 3-oz package lady fingers, split
Ground nutmeg or freshly grated nutmeg

Line a 9x5x3-inch loaf pan with plastic wrap; set aside.

Combine maple syrup and bourbon, set aside

In a small bowl, combine pumpkin, cinnamon, ginger, and salt.

Fold cool Whip into pumpkin mixture.

In another small bowl, combine mascarpone cheese and powdered sugar. Beat on low speed until combined. Gradually beat in the ½ cup whipping cream just until thickened. Do not over beat.

To assemble: arrange half of the ladyfingers in a single layer in the bottom of the prepared pan. Drizzle evenly with half of the syrup. Top with half of the filling, spreading evenly. Arrange remaining lady fingers in a single layer over filling. Drizzle with remaining syrup and top with remaining filling. Dollop topping over filling. Using the back of a spoon, carefully spread topping evenly over filling. Cover and chill 8 hrs or overnight.

Use the plastic wrap to lift tiramisu out of pan. Place on a serving platter. Sprinkle with nutmeg. Carefully cut the dessert into slices.

16 oz milk chocolate chips
2 Tbsp vegetable shortening
1 pound fresh strawberries

Wash and dry strawberries
Insert toothpicks into the tops of the berries (optional)
Using a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks or stems, dip the strawberries into the chocolate mixture.
Lay berries out onto wax paper until chocolate is set.

Double Boiler:

• In the top of a double boiler over hot water, not boiling water (don’t let the bottom of the bowl touch the water, melt chocolate, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in “seizing,” when the chocolate becomes stiff and grainy.
  NOTE: If you don’t have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water.
• Let the chocolate cool slightly, but it should not set.

Microwave Melting Chocolate:

• In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave.
• Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

HOW TO DIP: Grasp the stem, toothpick or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries.

Crumble Topping:
¾ Cup all purpose flour
¾ Cup light brown sugar
¾ Cup old fashioned rolled oats
1/3 cup walnuts or pecans, chopped
½ cup unsalted butter, cut into pieces

Filling:
¼ cup light brown sugar
¼ cup white granulated sugar
½ tsp. ground cinnamon
½ Tbsp cornstarch
1/8 tsp salt
1 ½ pound Granny Smith Apples peeled, cored, and sliced into ¼ inch thick slices
1 ½ pounds ripe Bartlett Pears, peeled, cored and cut into thick slices
2 cups fresh cranberries, rinsed, drained and picked over

Preheat oven to 375° and place rack in the center of the oven. Butter or spray with nonstick cooking spray a 2-½ quart casserole or oval dish, or a 10-inch deep pie plate. Set aside.

For topping: combine the flour, sugar, oats and nuts in a large bowl. Cut the butter into small pieces and blend the flour mixture with a pastry blender. The mixture should be crumbly and about the size of peas. Set aside while you prepare the filling.

For filling: In a large bowl combine the sugars, cornstarch, cinnamon and salt. Peel core and slice the apples and pears and toss them along with the cranberries, in the sugar mixture. Once combined, transfer to the prepared pan. Spread the topping evenly over filling.

Bake 35-45 minutes or until the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes. Serve with whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving

1 10 inch angel food cake
2 c sour cream
1 c cool whip
1 (20 ounce) can crushed pineapple, drained
1 c flaked coconut
¼ c light brown sugar
½ tsp orange extract
1 (11 ounce) can mandarin orange sections, drained

Cut cake horizontally into 3 even layers.

Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture.
Add second layer of cake; top with another one-third of pineapple mixture.
Top with final cake layer and spread with remaining pineapple mixture.
Arrange mandarin orange sections around the top and chill thoroughly.
Keep refrigerated, serve cold.

1 cup white or semi-sweet chocolate morsels
2 cups chocolate cool whip whipped topping
¼ cup seedless raspberry jam
¼ cup fresh raspberries

White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color.

Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun!

Prepared cookie dough (I used the roll type found in the refrigerated section)
1 cup Cool Whip whipped topping
1 cup fresh strawberries, sliced
Chocolate syrup
Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle)

Directions

Assembly

This recipe is so easy to prepare. Kids love them!

2 tsp. red sugar crystals
2 tsp. corn syrup
2 martini glasses
2 scoops vanilla ice cream
1 tsp. crushed peppermint candies
2 mint springs
Brownie heart optional

Place sugar crystals in a shallow bowl. Dip martini glass rim in corn syrup and roll edge into the sugar. Add a scoop of your favorite ice cream (any flavor) and garnish with peppermint candies and mint.

1 stick butter
½ cup brown sugar
½ tsp. cinnamon
4 bananas, peeled and sliced
¼ cups dark rum or brandy
Slice pound cake
Vanilla ice cream

Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream.

2 C graham cracker crumbs (finely crushed)
1/2 c melted margarine (can use fat free margarine spray)

2 C shredded coconut
1 can (14 oz) sweetened condensed milk (can use fat free)
1 ½ c seedless raspberry jam
1 c walnuts, toasted and chopped
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted

• Melt margarine and stir in graham cracker crumbs. Press evenly in bottom of un-greased 9 X 13 in. baking pan
• Add coconut, and pour canned milk evenly over the coconut layer
• Bake 20 min or until lightly browned. Cool completely
• Spread raspberry jam onto coconut layer
• Add walnuts
• Drizzle with melted white and dark chocolate

Let set until chocolate is firm (can be refrigerated)

Cut into desired size

To melt chocolate:
Place into microwave safe container and microwave on high 30 – 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately.

Toasting walnuts:
Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor