Yields 3 mini loaves

For the Cheese Batter:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup pumpkin puree

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Other:

Butter, to grease the pans

For the Cheese Batter: Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Spice Batter: Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

In a medium bowl, whisk together the brown sugar and eggs until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix. Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top.

Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs. Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling

Recipe by: Willow Bird Baking, cobbled together from Whole Foods (filling) and Sunset, 1998 (via Bakergirl) (cookies)
Yield: about 30-35 large cookies

Snickerdoodle Ingredients:
1 cup butter, softened
1 cup vegetable oil
3/4 cup granulated sugar
1 cup powdered sugar
2 large eggs
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup granulated sugar + 1 tablespoon cinnamon for rolling cookies

Filling Ingredients:
2 cups white chocolate chips (about 10 ounces)
1 cup pumpkin puree
1 1/2 cups finely ground gingersnaps
1 1/2 cups graham cracker crumbs
4 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
Pinch of orange zest (I used a dash of orange extract)
1 (8-ounce) package cream cheese, softened

Directions:
First, make the pumpkin spice truffle filling. Melt the white chocolate chips in the microwave on half power. Start with 1 minute and stir. Continue to heat the chocolate in 15 second intervals, stirring well after each to aid the melting, until it is smooth (be careful not to overheat). Set this aside to cool slightly. In the meantime, mix the pumpkin, gingersnap and graham cracker crumbs, confectioners' sugar, cinnamon, orange zest or extract, and cream cheese together. Add the white chocolate and mix well until thoroughly combined. Transfer the mixture to the refrigerator to chill and firm up. In the meantime, make the snickerdoodle dough.

Mix together the butter, vegetable oil, granulated sugar, powdered sugar, and eggs in a large bowl. In a separate large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture into the butter mixture in 3-4 additions, mixing until just combined between each. Place the finished dough in the refrigerator to chill. While the cookie dough chills, roll pumpkin mixture into balls and place the balls on a wax paper lined baking sheet. Cover, and freeze until firm (about 1 hour).

In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Preheat oven to 375 degrees F. Take a few pumpkin balls out of the freezer at a time to work in small batches (so they stay firm). Scoop out about a tablespoon of chilled cookie dough. Press a frozen pumpkin cheesecake ball into the center, then cover with another bit of dough, working the dough around the whole ball. Roll in cinnamon-sugar and place on a greased baking sheet. Repeat the process, placing cookies 3-4 inches apart. If cookie dough gets too soft, re-chill it for a bit and continue working. I made sure to stick it back in the fridge during any downtime (like when the cookies were in the oven).

Bake for 12-15 minutes, or until edges are slightly browned. Let the cookies cool on the pan for a few minutes before removing them to a cooling rack to cool completely.

Store the cookies in an airtight container in the fridge and heat them for 20-30 seconds or so before serving them with a tall glass of milk.

Ingredients:
25 jumbo pasta shells
2 tablespoons extra virgin olive oil
1 cup store bought marinara sauce
1/3 cup Parmesan, grated
filling:
2 cups frozen spinach, thawed, drained and chopped
2 cups part-skim ricotta
1 egg, lightly beaten
1 shallot, minced
1 tablespoon thyme, minced
salt and pepper to taste

Directions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil.
3. Add the pasta, as well as a generous amount of salt, and stir.
4. Cook the pasta until al dente, about 15 minutes.
5. Drain the pasta and toss with olive oil. Set aside.
6. Pour the marinara sauce into a 8”x 8” baking dish and move around to form an even coat.
7. In a mixing bowl, combine the filling ingredients and stir together well. Season together with salt and pepper.
8. Using a spoon, scoop a small amount of the filling and stuff into a pasta shell.
9. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled.
10. Top the baking dish with a sprinkle of parmesan.
11. Tightly cover the baking dish with aluminum foil and bake for 20 minutes.
12. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown.
13. Remove from the oven and allow to rest for 5 minutes before serving.

Chop a selection of your favorite vegetables into bite sized pieces. I used zucchini, eggplant, tomatoes, mushrooms, one clove chopped garlic and a sprinkle of capers.

Toss them in a bowl drizzled with olive oil and your favorite spices. I used fresh thyme, oregano and a sprinkle of hot pepper flakes, salt and pepper.

Heat oven to 400 degrees.

Lay out vegetables on a baking sheet or cast iron skillet.

Roast vegetables until collapsed and starting to brown.

In the meantime cook pasta according to package directions. I used a whole grain linguine.

Drain pasta and toss with roasted vegetables.

Sprinkle with grated Parmesan cheese.

Ingredients
4 slices bacon, cut into 1/2 inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 teaspoon dried rosemary, crushed
6 eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika




Directions
1. In a 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. To the skillet, add hash browns, broccoli, green pepper, onion and rosemary; cover and cook over low heat until has browns are golden brown vegetables are tender, about 10 minutes. Remove from the heat and set aside. Beat eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350 degrees F for 12-15 minutes or until eggs are completely set.

ngredients
2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

Directions


In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

ingredients
•14 tablespoons unsalted butter
•1/2 cup plus 1 tablespoon bittersweet chocolate chips
•3 large eggs
•1 cup plus 1 tablespoon granulated sugar
•1 teaspoon vanilla
•1/2 cup coarsely chopped pecans (optional)
•1/2 cup all-purpose flour
•pinch of salt
•30 caramel squares
•2 tablespoons lukewarm water

Grease a 9×9 baking dish with butter. Dust with flour and tap out the excess.

Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Remove from the heat and let cool to room temperature.

Meanwhile, beat the eggs, sugar, and vanilla until smooth. Add the cooled chocolate mixture and mix until well combined. Stir in the nuts.

Measure the flour and salt and then sift directly onto the chocolate mixture. (I don’t sift anything, so I just gave them a stir and then sprinkled it on the top of the chocolate mixture.) Mix until well combined and no trace of the dry ingredients remains.

Pour half of the batter into the prepared baking pan and spread it out to reach the edges. Place the pan in the refrigerator while you make the caramel sauce.

Unwrap the caramels and place them in a microwaveable bowl with the water. Microwave on medium powder and check every 50 seconds or until the caramels have melted into a thick liquid. Let cool for 5 minutes. Whisk the caramel with a fork to get a consistent texture. Pour the caramel over the batter in the pan. Don’t go all the way to the edges and don’t worry about covering every spot. Place the pan back in the refrigerator for 20 minutes to allow the caramel to set.

Remove the pan from the fridge and spread the remaining half of the batter evenly over the caramel using a spatula. Let the pan sit for 15 minutes to come to room temperature.

Pre-heat the oven to 350 degrees. Bake for 35 minutes or until the brownies begin to pull away from the sides of the pan.

Cool on a wire rack for 1 hour before serving.

INGREDIENTS:

2 cups vanilla ice cream
1/2 cup milk
1 cup Cinnamon Toast Crunch® cereal

DIRECTIONS:

1. In blender, place ice cream and milk. Cover; blend on high speed until smooth and creamy.

2. Add cereal; blend about 5 seconds or just until cereal is slightly crushed.

3. Pour into 2 glasses. If desired, top each serving with additional cereal. Serve immediately.

*Makes 6-8 ice cream sandwiches

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
3 tablespoons sugar
1 pint mint chocolate chip ice cream

Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.

In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.

Gradually stir in the flour mixture. Add the chocolate chips and mix. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart. Bake the cookies until they are puffed, 12 to 15 minutes.

Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold.

Remove the cookies from the freezer and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour.

Ingredients
1 1/2 cups multigrain penne pasta, uncooked
1 (10 ounce) bag fresh baby spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 1/2 cups pasta sauce
1 2/3 cups diced tomatoes, drained
1/4 cup PHILADELPHIA Light Cream Cheese Spread
1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
2 tablespoons KRAFT Grated Light Parmesan Cheese




Directions
1. Heat oven to 375 degrees F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
2. Meanwhile, heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minutes or until chicken is cooked through. Stir in cream cheese spread until melted.
3. Drain pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-liter or 8-inch square baking dish.
4. Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minutes or until cheese is melted.