LEGEND RECIPES

Ingredients 1 box Pillsbury pie crust, room temperature For The Raspberry Sauce 1 3/4 cups fresh raspberries 1/2 cup sugar 6 Tbsp water 3 Tbsp corn starch For The Cream Cheese Filling 8 oz cream cheese, room temperature 1/2 cup sugar 1 egg yolk 1 tsp lemon juice 1 tsp vanilla Instructions Preheat oven to 375° and spray 2 baking sheets with a non stick spray or line with parchment paper.  For The Raspberry Sauce In a small saucepan, add raspberries and sugar. Stir.  In a small mixing bowl, mix water and corn starch until combined then add to raspberry mixture.  Cook on low for 5-7 minutes until raspberry mixture has thicken. Set aside to cool.  For The Cream Cheese Filling In a medium mixing bowl, beat cream cheese until fluffy, about 2-3 minutes. Add sugar, egg, vanilla and lemon juice and beat for an additional 2 minutes.  Making The Bites Unroll pie dough on a lightly floured cutting boa

Ingredients: Apple Mixture: 2 medium granny smith apples, diced small, and mixed with: 3 tablespoons granulated sugar 1 teaspoon cinnamon  Cinnamon Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon  Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted  Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla  Directions: Grease a 9×13 inch pan (I like to line it with a parchment paper sling as well) and preheat the oven to 350°.  Make your apple mixture: Dice the apples and mix them with the cinnamon and sugar.   Set aside.  Make your cinnamon topping: With a spoon, mix together the butter, sugar, flour, and cinnamon together until smooth.   The consistency of this will be like a paste.   Set aside.  Make your cake batter: Mix together flour, salt, sugar, baking powder, milk, eggs and vanilla until smo

Ingredients  3 large ripe bananas 1/2 cup crunchy peanut butter 1 tablespoon butter softened 2 tablespoons agave or honey 1 teaspoon vanilla extract 1 egg beaten 2 1/2 cup QUAKER OLD FASHIONED OATS 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup dark chocolate chips 1/4 cup chopped seasonal fruit Instructions Preheat oven to 350°.  In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, butter, honey, and vanilla extract and mix until smooth. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Add the beaten egg and stir until combined. Add in chocolate chips and/or chopped seasonal fruit. Form large, flat cookies by hand and place on a cookie sheet lined with parchment paper. Bake for 15 minutes or until cookies are done. Let cool on baking sheet.

INGREDIENTS 1 (17.3 oz.) package puff pastry, thawed in the fridge overnight 2.5 pounds white or yellow onions, halved, then sliced 1/8″ thick 1 tablespoon butter 1 tablespoon olive oil 1 teaspoon granulated sugar 1 tablespoon dry white wine Kosher salt 1 egg, beaten 9 oz. fig jam 5 oz. crumbled blue cheese 2 teaspoons fresh thyme leaves honey for drizzling INSTRUCTIONS Heat butter and oil in a large pot over medium heat. Add onions and stir to coat in oil. You will cook the onions for 60 minutes total, stirring every 4-5 minutes or so. After they’ve cooked for 10 minutes add a pinch of salt. After they’ve cooked for 30 minutes, turn the heat to medium low. Don’t forget to keep stirring! After they’ve cooked for 40 minutes add a teaspoon of sugar. Be sure to keep stirring them every 4-5 minutes so they cook evenly. After they’ve finished cooking for 60 minutes and are a gorgeous dark brown color, pour in the wine and deglaze th

Ingredients 3/4 cup refined coconut oil, melted* (see notes) 3/4 cup organic granulated sugar 3/4 cup packed organic brown sugar 1/2 cup unsweetened applesauce 2 teaspoons vanilla 2 1/2 cups all-purpose flour (see notes for gluten-free option) 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cups vegan chocolate chips Instructions Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Keep in mind that this recipe makes 3 dozen so you will need to bake multiple batches. See notes for freezing options. In a large bowl, add the coconut oil, granulated sugar, brown sugar, applesauce and vanilla, and mix well. Stir in the all-purpose flour, baking soda, baking powder and salt until a dough forms. Lastly, mix in chocolate chips until well incorporated. Optional: Set the dough into the refrigerator to chill.   Since we are using melted coconut oil, the cookies on their own (unchilled) will

Ingredients 4 cups pretzels (mini pretzel twists) 1 cup butter 1 cup brown sugar packed 2 cups chocolate chips Instructions   Preheat the oven to 325F. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray. Place the pretzels onto the baking sheet in a single layer until it's completely covered. In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly. Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots. Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet. Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips. Use a spatula to spread the melted chocolate evenly. Then place the baki

INGREDIENTS 1 cup (250 grams) creamy peanut butter 6 tablespoons (85 grams) unsalted butter softened to room temperature 2 cups (240 grams) powdered sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt 12 ounces semi-sweet chocolate chopped INSTRUCTIONS Line a large baking sheet with parchment paper. Set aside. In a large mixing bowl, using a handheld mixer, beat the peanut butter and butter together until well combined. Add the powdered sugar, vanilla extract, and salt and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Using a one tablespoon measuring spoon or cookie scoop, scoop the peanut butter mixture, roll into balls, and place on the prepared baking sheet. Transfer the baking sheet with the peanut butter balls to the freezer for 20 minutes. Place the chopped chocolate in a medium-sized microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until completely mel

Ingredients 1 (15.25 oz) package chocolate cake mix, PLUS additional ingredients called for on the package (my cake mix package required 1.25 cups water, 1/2 cup oil, and 3 eggs) For the Filling: 2 lbs ricotta cheese 4 eggs 3/4 cup sugar 1 tsp. pure vanilla extract For the Frosting: 1 (3.9 oz) package instant chocolate pudding mix 1 cup cold milk 16 oz. frozen whipped topping, thawed (such as Cool Whip) Instructions Prepare the Cake Batter: Preheat oven to 350 degrees F and spray a 9x13 inch pan with nonstick spray. In a large bowl, mix together cake batter according to package instructions.  Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Set aside (do NOT bake yet).  Prepare the Filling: In another bowl, use an electric mixer to beat together ricotta cheese, eggs, sugar, and vanilla extract until smooth.  Carefully pour the cheese mixture evenly over the top of the cake ba

Ingredients 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled) 1/4 cup (21g) unsweetened natural cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (115g) unsalted butter, softened to room temperature 3/4 cup (150g) packed light or dark brown sugar 1/4 cup (50g) granulated sugar 1 large egg, at room temperature* 1 Tablespoon milk (I use buttermilk) 2 teaspoons pure vanilla extract 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)* 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking) Instructions Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Beat in the brown sugar and granulated sugar until combined and creamy, about 1 minute

Ingredients  2 pounds white chocolate candy coating 6- ounce white chocolate baking bar 12 ounces white chocolate chips 3 cups dry roasted peanuts 2 ½ cups pretzel twists broken in small pieces Festive sprinkles if de sired Instructions Place white chocolate candy coating, white chocolate baking bar, white chocolate chips in a crock pot that has been set on LOW. Heat candy for 1- 1-½ hours until melted. Uncover; stir the chocolate mixture. Stir in peanuts and broken pretzels until completely coated in the candy.  Drop by spoonfuls (i like to use a small cookie scoop) onto a baking sheet lined with parchment paper or a silicone mat. If desired, top candy with sprinkles. Allow candy to set for at least one hour. This article and recipe adapted from this site

INGREDIENTS FOR THE WHIPPED CREAM 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 1 c. heavy cream FOR THE FILLING 4 1/2 c. whole milk 3 (3.4-oz.) packages vanilla pudding mix 2 tsp. vanilla 1/4 c. toasted chopped pecans 1/2 tsp. kosher salt FOR THE TOPPING 1 1/2 c. toasted pecans 1/4 c. caramel, microwaved until pourable, plus more for garnish 1/2 tsp. cinnamon Pinch kosher salt 16 graham cracker sheets  DIRECTIONS In a large bowl using a hand mixer (or in the bowl of stand mixer using the whisk attachment), beat cream cheese and sugar until light and fluffy. Slowly add heavy cream and beat until stiff peaks form. In a medium bowl, whisk together milk, pudding mix, and vanilla. Fold in pecans and kosher salt. Let sit 5 minutes, until thickened slightly. In another medium bowl, stir to combine whole pecans with caramel, cinnamon, and  a pinch of salt. Assemble lasagna: Spread a thin layer of cream

Ingredients 1 (1.75 quart) container vanilla ice cream 3 cups crushed corn flakes, measure it AFTER they are crushed 1/2 cup sugar 1 tsp ground cinnamon 1/2 cup salted butter (1 stick) 1 (8 oz) container whipped topping (COOL WHIP) thawed 1 tsp vanilla extract Instructions Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.) Crush and measure out corn flakes. Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated. In a large skillet, melt butter over medium-low heat. Once melted add the corn flake mixture. Stir constantly for about 4-5 minutes until lightly golden brown. Do not walk away and do not turn up the heat. You don't want the sugar to burn. Take off heat and allow to cool. In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract. Use a large spoon and stir until thoroughly mixed. Spread half

INGREDIENTS: Filling: 2 (3.5 oz.) boxes vanilla instant pudding** 3 c. milk 1 (8 oz.) container Cool Whip non-dairy whipped topping {or 3 c. homemade whipped cream} 1 (14.4 oz) box graham crackers Topping: 1/3 c. unsweetened cocoa powder 1 c. granulated sugar 1/4 c. milk 1/2 c. butter {1 stick} 1 tsp. vanilla extract INSTRUCTIONS: FOR THE FILLING: Combine dry pudding mix and 3 cups milk; beat until well mixed. Stir in Cool Whip. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers. FOR THE TOPPING: In a medium-sized saucepan, bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour chocolate topping over the top layer

INGREDIENTS  1 cup plus 2 tablespoons granulated sugar, divided  1 cup all-purpose flour  1/4 teaspoon salt  1/2 cup (1 stick) unsalted butter, melted  2 large eggs  1 teaspoon vanilla extract, or to taste  1/2 to 1 teaspoon almond extract, or to taste  2 cups plus 1/4 cup fresh strawberries, divided, halved or quartered depending on size of the berry* INSTRUCTIONS Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal. To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them. Ad the eggs, extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine; don’t overmix. Add 2 cups strawberries and stir to combine; batter is very thick. Tur

Ingredients 1 9 " frozen pie crust baked 1 cup sugar 1 1/2 cup water 1/4 cup cornstarch 1 lb strawberries sliced 1 3 oz pkg strawberry jello Instructions Bake pie crust according to package directions, remove from oven and let cool. Meanwhile in large saucepan add sugar and water and heat over medium heat, slowly whisk in your cornstarch to incorporate well to make sure you don't have any lumps Stir continuously for about 4-5 minutes until the mixture thickens and turns a little clear. Remove from heat and whisk in your strawberry jello until completely dissolved, let cool to room temperature. Once cooled add in your strawberries and toss to coat evenly then pour into prepared pie crust. Place in refrigerator to set for about 2-3 hours. Dollop with whipped cream if desired. Base Recipe adapted from this SITE

INGREDIENTS 1  baked pie crust (completely cooled) 2 pounds strawberries (washed, hulled and dried) 8 ounce package cream cheese, softened (1 block) 1 1/2 cups granulated sugar (divided) 1/2 cup heavy whipping cream 1/2 teaspoon vanilla Zest from 1/2 lemon (optional) 1 cup water 2 Tablespoon cornstarch 3 ounces strawberry gelatin (1 package) INSTRUCTIONS Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth. Add the whipping cream and vanilla and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust. Place the strawberries on top of the cream cheese layer. I like to layer two rows of sliced strawberries and one row of whole strawberries, however you could add all sliced to make it easier. In a small sauce pan, heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minu

Ingredients 1 box Angel food cake or 1 prepared Angel Food Cake 1 package (3.4 ounces) instant vanilla pudding 1 1/2 cups milk 1 cup sour cream 1 can (21 ounces) cherry pie filling 1 tub (8 ounces) Cool Whip 1 tablespoon almond slivers, toasted Instructions Bake angel food cake according to package's directions. Allow to cool and cut into cubes. In a bowl, combine pudding mix, milk, and sour cream and beat until smooth. Set aside. In a 9x13 baking dish, arrange 1/2 of cake cubes in a layer. Spoon 2/3 of cherry pie filling over cake.  Place the remaining 1/2 of the cake on top of pie filling.  Spoon pudding over cake and spread evenly. Spoon and spread whipped topping over pudding layer. Garnish cake with the remaining pie filling and toasted almonds. Chill for about 4 to 5 hours. Base Recipe adapted from this SITE

Ingredients 1 pecan nut pie crust 16 ounces cream cheese 2 envelopes Dream Whip, (1 box) 1 cup whole milk 1 teaspoon vanilla extract 2 cups powdered sugar 42 ounces blueberry pie filling, (or 2 cans store bought) Instructions Using a mixer, beat the cream cheese well. In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it’s smooth and creamy. Spread the Dream Whip cream cheese filling onto the prepared pie crust.* Then top it all off with blueberry pie filling.  Cover your no bake blueberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible. When it’s ready to serve, you can top it off with a dollop of homemade whipped cream or serve it as is. It’s so delicious!

INGREDIENTS 4 eggs 125 gr. of sugar 125 gr. of flour 500 gr. from mascarpone 100 gr. of cream of milk 4 tbsp glass sugar Coffee Bitter cocoa powder INSTRUCTIONS Beat the yolks with the sugar, and reserve the egg whites. Then add the whipped whites to snow. Add the flour and mix gently. Place on a baking sheet and bake for 10 minutes at 180 ° C. Beat the mascarpone with cream and sugar. Moisten the cake with coffee, then place the cream inside. Roll the cake and decorate with cream and sprinkle with cocoa. Base Recipe adapted from this SITE

Ingredients Crust and Topping 1pouch (17.5 oz) Betty Crocker™ sugar cookie mix 1/2cup butter, softened 1cup chopped pecans 1tablespoon butter, melted Cheesecake Filling 1package (8 oz) cream cheese, softened 1/4cup granulated sugar 1tablespoon Gold Medal™ all-purpose flour 1egg 1teaspoon vanilla Brown Sugar Sauce 4tablespoons butter 1/2cup packed brown sugar 1/2cup heavy whipping cream 1teaspoon vanilla Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening. In large bowl, stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine, and set aside. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teasp

Ingredients 3 tablespoons coconut oil, separated 1/2 medium yellow onion, diced (~1/2 cup) 3 cloves minced garlic (~1 and 1/2 teaspoons) 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece) 2 teaspoons yellow curry powder 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels) 2 teaspoons ground coriander 1 large red bell pepper 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces Fine sea salt and freshly cracked pepper 1 can full fat coconut milk (NOT lite) 1 tablespoon lime juice 1-2 tablespoons brown sugar 2 teaspoons fish sauce, optional 1/4 cup cilantro and/or basil, diced Serve over/with: cooked basmati rice and naan bread with additional lime wedges Optional: chopped peanuts or cashews Instructions Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler

Ingredients 4 (4 ounces each) boneless, skinless chicken breasts 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe 1-1/2 tablespoons olive oil, divided 1/4 cup honey 1 tablespoon dijon mustard 1 tablespoon yellow mustard 1 tablespoon wholegrain mustard 1/2 teaspoon white vinegar 1/8 teaspoon paprika 4 sprigs fresh rosemary, optional but recommended Instructions Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned. In the meantime, prepare the honey mustard sauce. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined. Transfer chicken breasts from skillet to previously prepared baking dish. Pour pre

Ingredients 1.5 Pounds Chicken Breasts, Cut into 1 inch pieces 4 Tablespoons Butter 1 Large onion, Diced 3 Cloves Garlic, Minced (3 Teaspoons) 2 Teaspoons Italian Seasoning 1/2 Teaspoon Pepper 1 Teaspoon Salt 2 1/2 Cups Chicken Broth 1 Cup long grain white rice 1/2 Cup Heavy Cream 1/2 Cup Freshly Grated Parmesan Cheese Parsley for serving, Optional Instructions Heat the butter in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes, until beginning to soften. Add the diced chicken to the pan along with the Italian seasoning, pepper, and salt. Cook and stir for 5 minutes until chicken is golden on all sides. Add the garlic and cook for one more minute, stirring constantly. Add the chicken broth and rice to the pan and stir. Bring to a boil, then reduce the heat to medium low. Cover with a lid and simmer for 17-20 minutes, until rice is completely tender. Stir in the heavy cream and parmesan.  Serve imm

Ingredients 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons butter 1/2 cup chopped onion 2 1/2 cups water 1 1/2 cups heavy cream 1 (10.5-ounce) can cream of chicken condensed soup 2 cups uncooked long grain rice 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups shredded Parmesan cheese 1/2 cup shredded cheddar or colby jack cheese 1 tablespoon chopped fresh parsley 4 ounces cream cheese, cut into chunks and softened Instructions Cut chicken into strips. Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone. Add water, heavy cream and chicken soup. Stir. Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir. Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes