Apple-Pear Crumble Pie

Recipe & picture courtesy of Kraft Foods

Prep Time: 40 min
Total Time: 1 hr 15 min
Makes: 10 servings

• 3/4 cup crushed NILLA Wafers (about 24 wafers)
• 1/4 cup firmly packed brown sugar
• 1/4 cup (1/2 stick) butter, melted
• 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 2 large baking apples, peeled, sliced
• 1 large fresh pear, peeled, sliced
• 1/3 cup granulated sugar
• 1/4 cup flour
• 1/2 tsp. ground cinnamon
• 1-1/4 cups thawed COOL WHIP Whipped Topping

1. Preheat oven to 375ºF. Mix wafer crumbs, brown sugar and butter until well blended; set aside.
2. Place pie crust in greased 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture.
3. Bake 35 min. or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 min. if necessary to prevent crust from overbrowning. Cool on wire rack. Serve topped with the whipped topping. Store any leftover pie in refrigerator.

**Personal Review: No Review Yet**

Oatmeal Chocolate Chunk Cookies

Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

• 1 cup butter, softened
• 1 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups uncooked regular oats
• 1 (11.5-ounce) package semisweet chocolate mega morsels
• 1 cup chopped toasted pecans

1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

Buckeye Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 2 hr 15 min
Makes: 25 servings

• 1/2 cup (1 stick) butter, softened
• 3/4 cup crunchy peanut butter
• 22 NILLA Wafers, crushed
• 2 cups powdered sugar
• 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
• 3 squares BAKER’S Semi-Sweet Chocolate

1. Line 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Mix in wafer crumbs. Gradually add sugar, mixing well after each addition. Press onto bottom of pan.
2. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is melted; stir until blended. Spread over peanut butter layer.
3. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting to serve.

**Personal Review: No Review Yet**

White Chocolate-Raspberry Cheesecake Bars

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 4 hr 48 min
Makes: 9 servings

• 12 OREO Cookies, finely crushed
• 2 Tbsp. butter, melted
• 3 squares BAKER’S White Chocolate, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 1/4 cup red raspberry preserves

1. Heat oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.
2. Beat cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
3. Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

**Personal Review: No Review Yet**

Candied Apple Pie Cheesecake

Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 5 hr
Makes: 10 servings 

• 1 cup crushed NABISCO Ginger Snaps
• 3 Tbsp. butter, melted
• 1/2 cup plus 2 Tbsp. sugar, divided
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla
• 1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 2 eggs
• 1 cup apple pie filling, divided
• 1/2 cup PLANTERS Walnut Pieces, divided
• 1/2 cup toffee bits, divided

1. Heat oven to 325°F. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom and up side of 9-inch pie plate.
2. Beat cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Stir in 1/2 each pie filling, nuts and toffee. Pour into crust.
3. Bake 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Top with remaining pie filling, nuts and toffee before serving.

 **Personal Review: No Review Yet**

Ginger-Spice Snaps

Recipe courtesy of Family Circle

Makes: 30 cookies
Bake: 12 minutes
Prep: 15 minutes

• 1/2 cup all-purpose flour
• 1 tablespoon cocoa powder
• 1 tablespoon pumpkin pie spice
• 2 tablespoons ground ginger
• 1-3/4 teaspoon baking soda
• 1/4 teaspoon ground white pepper
• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1 tablespoon milk
• 1/3 cup coarse white decorating sugar

1. Heat oven to 350°F.
2. In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
3. On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
4. Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
5. Bake at 350°F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

**Personal Review: No Review Yet**

Festive Gingerbread Cookies

Recipe & picture courtesy of Shape

Serves 4

• 1 1/4 cups all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/3 cup granulated sugar
• 1/4 cup lightly salted butter
• 1/2 cup molasses
• 1 large egg
• Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

• 1 1/4 cups confectioners’ sugar
• 2 tablespoons skim milk
• 1/4 teaspoon pure vanilla extract
• Food coloring (optional)

1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**

Skinny Chocolate Chip Cookies Recipe

Recipe courtesy of Relish

Makes 30 cookies

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup firmly packed brown sugar
• 6 tbsp granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 large egg
• 2 tbsp whole milk
• 1 tsp vanilla extract
• 1 1/2 cups chocolate chips

1. In a small bowl, whisk flour, baking soda and salt.
2. In a large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, and butter until well mixed about 1 minute. Beat in egg, milk and vanilla until blended, scraping bowl occasionally. On low speed, beat in flour mixture just until blended. With large rubber spatula, stir in chocolate chips. Refrigerate dough 15 minutes.
3. Meanwhile, set racks in upper and lower third of oven; preheat oven to 350°F. Line 2 large cookie sheets with parchment paper or foil.
4. Shape dough into 1 1/2 inch balls, or droup dough with 1 1/2 inch ice cream scoop, onto prepared sheets, 2 inches apart. Bake 12-14 minutes, switching sheets between racks halfway through, or until cookies are golden around edges and just set in centers. Cool cookies on pans 5 minutes. Transfer cookies on papers to wire racks and cool completely.

**Personal Review: No Review Yet**

Ice-Cream Pumpkin Pie

Recipe courtesy of National Geographic Kids

• 1 quart vanilla ice cream
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• dash of nutmeg
• dash of ground cloves
• graham cracker pie crust

1. Let the ice cream soften
2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
3. Stir in the ice cream.
4. Spread the mixture evenly into the crust.
5. Cover and freeze for four hours or until firm.

**Personal Review: Awesome, a friend of mine made this with her daughter when I first tried it.  I asked for the recipe and cannot wait to make this on my own.  I love it!**

COOL ‘N EASY Strawberry Pie

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 40 min
Makes: 8 servings, one piece each

• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
• Ice cubes
• 1/2 cup cold water
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 cup chopped fresh strawberries
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
• 1 cup sliced strawberries

1. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
2. Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
3. Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store leftovers in refrigerator.

**Personal Review: No Review Yet**