Snicker Caramel Apple Pie

Ingredients

• 1 pie crust
• 3 green apples diced
• 1/4 cup caramel ice cream topping
• 15-20 mini snickers chopped
• 2 1/2 cup COOL WHIP whipped topping softened
• 1/4 cup sweetened condensed milk
• 4 oz softened, cream cheese (could also substitute with one small packet of pudding)

Instructions

1. Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.
2. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust).
3. Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!
4. **notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them.

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Pumpkin Pie Cupcakes

Ingredients

• ⅔ cup all purpose flour
• 15 oz pumpkin puree
• ¾ cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¾ cup evaporated milk
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Whipped cream

Instructions

1. Line a 12-cup muffin tin with paper or silicone liners.
2. Preheat oven to 350 degrees.
3. In a bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
4. In a large bowl, whisk together pumpkin puree, sugar, eggs, vanilla and evaporated milk until well combined.
5. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
6. Fill each muffin cup with approximately ⅓ cup of batter.
7. Bake for 20 minutes and let cool for 20 minutes.
8. Remove cupcakes from pan and chill in the fridge for 30 minutes.
9. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving.

Raspberry Cheesecake Bites

Ingredients

• 1⅓ cup fresh raspberries
• 8 oz. cream cheese, softened
• 2 Tbsp powdered or granulated sugar
• 1 tsp lemon zest
• 1 cup cool whip
• ½ cup graham cracker crumbs

Instructions

1. Line a 13" x 9" baking sheet with a parchment paper. Set aside.
2. Place the cream cheese in a bowl with the sugar and lemon zest and whip with hand mixer.
3. Add in the raspberry and stir to combine, allow the raspberries to break up and incorporate into the cream cheese.
4. Add in the cool whip and stir in with a spoon or spatula, until just combined.
5. Place in freezer for 2 hours.
6. Place graham cracker crumbs into a small bowl.
7. Scoop the cheesecake mixture with a small cookie scoop or a tablespoon and roll in cracker crumbs.
8. (You may need to go in with your fingers to form them into balls,
9. and If you notice the cheesecake mixture becoming too loose to handle, place it in the freezer for couple of minutes to set up again)
10. Set on the prepared sheet.
11. Refrigerate for couple of hours in freezer until they get frozen.
12. When ready to serve, let sit out for 5 minutes at room temperature to desired firmness.
13. Serve and enjoy!
14. Refrigerate leftover bites in a ziploc bag or an air tight container.

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Cherry Pie Bars

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar.  Add eggs and beat well.  Beat in extracts.

2. In a separate bowl combine flour and salt.  Add to the creamed mixture.  Mix until combined.

3. Grease a 15x10x1 pan or 9×13, whichever one you decide to use.  Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes)  Spread with pie filling.  Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  Combine glaze ingredients and drizzle over the bars.  

Banana Pudding

what you need

3

cups  cold milk

2

pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

30

 vanilla wafers

3

 bananas, sliced

1

tub  (8 oz.) COOL WHIP Whipped Topping, thawed

make it

BEAT pudding mixes and milk with whisk 2 min. Let stand 5 min.

ARRANGE half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of halfeach of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.

REFRIGERATE 3 hours.

kraft kitchens tips

HEALTHY LIVING

Save 60 calories and 3.5 grams of fat per serving by preparing with fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, reduced-fat vanilla wafers and COOL WHIP LITE Whipped Topping.

SPECIAL EXTRA

Garnish with additional banana slices, dipped in lemon juice to prevent darkening, just before serving.

Blueberry Dump Cake

Ingredients 

Original recipe makes 1 9 x 13 inch pan

• 1 (18.25 ounce) package yellow cake mix
• 4 cups fresh blueberries
• 1/2 cup white sugar

• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
3. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

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Oreo Balls 

what you need

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

36

 OREO Cookies, finely crushed (about 3 cups)

4

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

make it

MIX cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.

REFRIGERATE 1 hour or until firm.

kraft kitchens tips

SPECIAL EXTRA

Sprinkle cookie balls with additional cookie crumbs.

HOW TO STORE

Store in tightly covered container in refrigerator.

FOR EASIER DIPPING

Use a toothpick to dip the cookie ball into melted chocolate; shake off excess chocolate then place on waxed-paper.

Caramel Apple Cheesecake

Ingredients

For the Crust
• 2 cup Flour
• 1/2 cup Brown Sugar
• 2 Sticks Butter softened
For the Filling
• 3 packages Cream Cheese (8 oz.) softened
• 1 cup Sugar
• 1 tsp Vanilla
• 3 Eggs
For the Apple Topping
• 3 Granny Smith Apples peeled, cored and diced into small pieces
• 2 tbsp Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
For the Crumb Topping
• 1 cup Brown Sugar (packed)
• 1 cup Flour
• 1/2 cup Quick Oats
• 1 stick Butter Softened
• 1 jar store-bought Caramel Topping (to drizzle) or you can try my homemade caramel sauce recipe

Instructions

1. Preheat oven to 350.
2. Line a 9X13 baking pan with aluminum foil or parchment paper, being sure to leave overhang on all four sides (this will allow you to remove it easily later).
3. Add flour and brown sugar to a medium sized bowl.
4. Cut in butter with 2 forks or a pastry blender until your mix is crumbly
5. Press mixture into prepared pan.
6. Bake for 15-20 minutes.
7. Remove pan from oven and allow to cool.
8. Add cream cheese, vanilla and Sugar to a large bowl.
9. Beat the mixture until smooth.
10. Add eggs to mixture, 1 at a time, stirring to combine.
11. Pour mixture into baked crust.
12. Combine apples, sugar and cinnamon in a medium sized bowl.
13. Mix together until apples are coated well.
14. Sprinkle apple pieces evenly over cream cheese mixture.
15. Add brown sugar, flour, quick oats and softened butter to a medium sized bowl and combine well.
16. Sprinkle topping evenly over your apple layer.
17. Bake for 45-60 minutes, until the filling is set.
18. Remove from oven and allow to cool and then place in refrigerator for several hours or overnight.
19. Remove from pan and cut into 16 evenly sized bars.
20. Drizzle with caramel topping.

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Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. Makes 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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