Raspberry Almond Kiss Cookies

INGREDIENTS

1/2 cup butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon almond extract

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup white sugar for decoration

40 milk chocolate candy kisses, unwrapped

1 cup confectioners' sugar

1 tablespoon milk

4 teaspoons raspberry jam

1/4 teaspoon almond extract

DIRECTIONS

1.In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.

2.Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
4.In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.

Strawberry White Chocolate Trifle

INGREDIENTS

2 (21 ounce) cans LUCKY LEAF® Premium Strawberry Pie Filling

20 sugar cookies, broken

White chocolate mousse (see instructions below)

1 (8 ounce) tub whipped topping

2 cups heavy whipping cream

4 tablespoons sugar

1 (8 ounce) package cream cheese, softened

6 ounces white baking chocolate, melted

DIRECTIONS

1.To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside.
2.In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture.
3.Assemble trifle by layering Lucky Leaf Premium Strawberry Pie Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.

Chocolate Trifle

INGREDIENTS

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

DIRECTIONS

1.Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2.In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3.In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

One Bowl Chocolate Cake III

INGREDIENTS

2 cups white sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

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

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2.In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3.Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Easy Valentine's Day Cake

INGREDIENTS

2 cups white sugar

1 cup butter, softened

4 eggs, beaten

1 tablespoon vanilla extract

1 teaspoon almond extract (optional)

2 teaspoons baking powder

1 teaspoon baking soda

3 cups all-purpose flour

2 cups milk

4 cups confectioners' sugar

1 cup butter, softened

2 teaspoons vanilla extract

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.
2.Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
3.Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
4.Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
5.Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
6.Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.

Carrot Cake III

INGREDIENTS

4 eggs

1 1/4 cups vegetable oil

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

1/2 cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Best Brownies

INGREDIENTS

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2.In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3.Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4.To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Mafioso Chocolate Cake

INGREDIENTS 

1/2 cup Dutch process cocoa powder

3/4 cup boiling water 

1 cup sour cream

1/2 teaspoon baking soda 

2 cups sifted cake flour 

1/2 cup butter 

2 cups white sugar

3 egg whites 

1 1/2 teaspoons vanilla extract 

6 tablespoons butter, softened 

3/4 cup Dutch process cocoa powder 

2 2/3 cups confectioners' sugar 

1/2 cup milk 

1 teaspoon vanilla extract

DIRECTIONS

1.In a small bowl, mix together 1/2 cup cocoa and 3/4 cup boiling water; set aside.

2.In another small bowl, dissolve baking soda in the sour cream by stirring them together.

3.In a large bowl, cream the 1/2 cup butter and 2 cups sugar. Gradually mix in the sour cream mixture and cocoa mixture alternately with the dry ingredients. Beat until fluffy. Beat the egg whites until stiff and fold in the egg whites and 1 1/2 teaspoons of vanilla.

4.Grease a 9 x 13 inch pan and pour the batter into it. Bake at 300 degrees F (150 degrees C) for 50 minutes. Frost with La Famiglia Chocolate Frosting (below).

5.To Make La Famiglia Chocolate Frosting: Cream 6 tablespoons butter or margarine in a small bowl. Add 3/4 cup cocoa and confectioner's sugar alternately with milk; beat until spreading consistency. More or less milk can be used depending on the texture you want. Blend in the vanilla. This yields about 2 cups of frosting.

Hazelnut Cupcakes

INGREDIENTS

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

3/4 cup milk

1/4 cup hazelnut liqueur

1 teaspoon vanilla extract

1 cup butter

1 1/2 cups white sugar

3 eggs

24 chocolate-hazelnut truffles (such as Ferrero Rocher®)

1 (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)

1/4 cup chopped hazelnuts

DIRECTIONS

Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, cocoa, and baking powder; set aside. Combine the milk, liqueur, and vanilla in a small bowl.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk, mixing until just incorporated, ending with the flour. Pour the batter into prepared cups, about 1/2 cup each.
Press an unwrapped truffle into the bottom of each cupcake and spread the batter over the top of each truffle. Bake in a preheated oven until the tops spring back to the touch, about 20 to 25 minutes. Cool cupcakes in the pan for 5 to 10 minutes before removing to a wire rack to cool completely.
Frost cooled cupcakes with chocolate-hazelnut spread and garnish with chopped hazelnuts

Cannoli

INGREDIENTS

1 cup confectioners' sugar

1 pint part-skim ricotta cheese 

1/2 cup blanched slivered almonds 

1/3 cup mini semi-sweet chocolate chips 

1 tablespoon amaretto liqueur 

12 cannoli shells 

1 tablespoon confectioners' sugar  

1 tablespoon unsweetened cocoa powder 

12 maraschino cherries

DIRECTIONS

1.In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.

2.Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.

3.Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

4.Note: 1/8 teaspoon almond extract mixed with 1 tablespoon water can be substituted for the almond liqueur.

Meatball Cookies

INGREDIENTS

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 1/2 cups white sugar

3 eggs

1/2 cup butter

2 teaspoons vanilla extract

4 cups confectioners' sugar

1/4 cup unsweetened cocoa powder

1/2 cup milk

DIRECTIONS

1.Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.

2.Cream the butter margarine or shortening, white sugar, eggs and vanilla.

3.In a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. Add flour mixture to butter mixture. If too sticky add more flour, if too dry add a little milk. Add nuts and mix with hands. Must be of consistency to roll into little 1/2 - 1 inch balls.

4.After you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. Do not overcook. Remove from oven, let rest on the sheet for a few moments and remove to wax paper. When cool, frost with confectioner's sugar and cocoa glaze.
5.To Make Glaze: Combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. Consistency should be of a glaze. Pour small amount of glaze over each cookie (about 1 tsp.). Decorate with sprinkles while glaze is still wet.

Italian Cream Cake II

INGREDIENTS

1/2 cup margarine, softened

1/2 cup shortening

2 cups white sugar

5 egg yolks

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

1 1/3 cups flaked coconut

1 cup chopped pecans

5 egg whites

8 ounces cream cheese

1/2 cup margarine, softened

4 cups confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

DIRECTIONS

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2.Beat egg whites until they form stiff peaks.
3.In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
4.Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5.Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Italian Love Cake

INGREDIENTS

1 (18.25 ounce) package chocolate cake mix

2 pints part-skim ricotta cheese

3/4 cup white sugar

1 teaspoon vanilla extract

4 eggs

1 (3.9 ounce) package instant chocolate pudding mix

1 cup milk

1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS

1.Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
2.Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
3.Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
4.Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.

Chocolate-Peanut Butter Snack Bites

INGREDIENTS

1/2 cup Kraft Peanut Butter with Chocolate

1/4 cup honey

1 cup large flake rolled oats

1/2 cup chopped pecans

1/3 cup dried cherries, chopped

DIRECTIONS

Mix peanut butter and honey in medium bowl until blended. Stir in remaining ingredients.

Refrigerate 30 min.

Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

Blackberry Cheesecake Squares

INGREDIENTS

Crust

Cooking spray, for spraying foil

1 box vanilla wafers (11 oz.)

½ cup pecans

1 stick butter, melted (1/2 cup)

Filling

3 packages cream cheese (8 oz. each)

1 ½ cups sugar

1 ½ tsp vanilla

4 eggs

½ cup sour cream

Topping

4 cups blackberries

1 cup sugar

1 Tbsp cornstarch

DIRECTIONS

Crust

1. Preheat the oven to 350°F.
2. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
3. Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

Filling

1. Beat the cream cheese and sugar together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
2. Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

Topping

1. Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
2. In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
3. Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
4. When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

Banana Cream Pie

INGREDIENTS

1 cup sugar

1/4 cup cornstarch

1/2 teaspoon salt

3 cups 2% milk

2 eggs, lightly beaten

3 tablespoons butter

1-1/2 teaspoons vanilla extract

1 pastry shell (9 inches), baked

2 large firm bananas

1 cup heavy whipping cream, whipped

DIRECTIONS

1.In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.
2.Remove from heat. Gently stir in butter and vanilla. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.
3.Spread half of the custard into pastry shell. Slice bananas; arrange over filling. Pour remaining custard over bananas. Spread with whipped cream. Refrigerate 6 hours or overnight. Yield: 8 servings.

Straight Outta the Box Christmas Cake

INGREDIENTS

2 boxes chocolate cake mix

5 cups heavy cream

1/2 cup sugar

1 teaspoon spearmint extract

1 cup green candy melts

2 cups red candy melts

1 1/5 cups white candy melts

1 cup spearmint candy

DIRECTIONS

Level off the top of each cake, then cut horizontally into 2 equal layers. Place aside. Place spearmint candies into a zip top bag and crush into fine pieces using a rolling pin. Roughly chop green and red candy melts and place into separate bowls.

Line a baking tray with parchment paper. Melt down the white candy melts in the microwave and then spread them onto the lined baking tray. Sprinkle on the green and red candy melts; then sprinkle the spearmint candy pieces to create a simple Christmas bark. Place the tray in the refrigerator for 5-10 minutes, or until bark is set. Once the bark has cooled, break it up into large triangles.

Using an electric mixer, mix the heavy whipping cream, sugar and spearmint extract. Whip the ingredients together until soft peaks form. Place the whipped cream into a large pastry or zip top bag. Cut a large hole at the bottom of the bag for piping.


In the center of a cakestand, pipe out a nickel-sized amount of frosting to serve as the "glue." Place the first layer of chocolate cake on the stand. Pipe out a layer of whipping cream on top of the first layer, and then sprinkle a layer of red candy melts. Repeat the process with the next layer, alternating to green candy melts. Repeat the process with the last two layers.

After adding the final layer of chocolate cake, cut a larger whole in the bottom of the pastry bag to make the final layer of cream more stylized. Place 2 large Christmas bark triangles into the top of the whipped cream, and finish by spinkling with remaining red and green candy melt pieces.

Orange Bread Pudding

INGREDIENTS

3 large eggs

2 cups milk

1 cup heavy cream

1 cup granulated sugar

1/2 cup firmly packed light brown sugar

1/4 cup butter, melted

1 tablespoon vanilla extract

1 tablespoon orange zest

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 (8-oz.) French bread loaf, cut into   1-inch cubes

1 cup chopped toasted pecans                                  

DIRECTIONS

1. Preheat oven to 325°. Whisk together eggs and next 9 ingredients in a large bowl. Add bread cubes, and stir to combine completely. Cover and chill 10 minutes. Stir pecans into bread mixture. Spoon bread mixture into a lightly greased (with butter) 11- x 7-inch baking dish.
2. Bake at 325° for 1 hour or until set. Let stand 10 minutes, and serve with warm Brandy-Orange Sauce.