Ingredients:
1  prepared 9-inch (6 ounces) graham cracker crumb crust
2/3  cup (5 fluid-ounce can) Evaporated Fat Free Milk
1  package (8 ounces) fat free cream cheese, softened
1  large egg

1/2  cup granulated sugar
2  tablespoons all-purpose flour  1  teaspoon grated lemon peel
1 1/2  to 2 cups halved fresh strawberries
3  tablespoons strawberry jelly, warmed

How to Prepare:
Preheat oven

Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Ingredients:
1 1/4  cups (2 1/2 sticks) butter, divided
35  to 40 soda crackers
1  cup packed dark brown sugar
1  can (14 ounces) Sweetened Condensed Milk
1 1/2  cups (9 ounces) Semi-Sweet Chocolate Morsels
3/4  cup finely chopped walnuts

How to Prepare:
Preheat oven. Line 15 x 10-inch jelly-roll pan with heavy-duty foil.

Melt 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.

Melt remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.

Bake for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.

Sprinkle with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Ingredients:
1  graham cracker pie crust
6  ounces Semi-Sweet Chocolate Morsels
1  can (14 oz.) Sweetened Condensed Milk
1/2  teaspoon salt
1  can (21 oz.) cherry pie filling
1/2  teaspoon almond extract
8  maraschino cherries, stemmed

How to Prepare:
Prepare a graham cracker pie crust. In a saucepan, over low heat, bring chocolate chips, sweetened condensed milk and salt to a boil, stirring continuously until blended.

Mix in cherry pie filling and almond extract. Pour into the prepared graham cracker pie crust.

Chill at least 2 hours. Garnish with 8 stemmed maraschino cherries.

Ingredients:
Nonstick cooking spray
2/3  cup firmly packed brown sugar
1/2  cup 100% Pure Pumpkin
1  large egg
2  large egg whites
2  tablespoons vegetable oil

1  cup all-purpose flour
1  teaspoon baking powder
1  teaspoon Baking Cocoa
1/2  teaspoon ground cinnamon
1/2  teaspoon ground allspice
1/4  teaspoon salt
1/4  teaspoon ground nutmeg
1/3  cup Semi-Sweet Chocolate Mini Morsels

How to Prepare:
Preheat oven. Coat 9-inch-square baking pan with nonstick cooking spray.

Combine sugar, pumpkin, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

Bake for 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Ingredients:
1/2  cup coarsely chopped almonds, toasted
1/3  cup packed brown sugar
1/4  cup Semi-Sweet Chocolate Morsels
1  tablespoon Baking Cocoa
1  tablespoon 100% Pure Instant Coffee Granules

1 1/2  teaspoons chopped dried apricots
3/4  teaspoon ground cinnamon
2 3/4  cups all-purpose flour
1 1/2  teaspoons baking powder
1 1/2  teaspoons baking soda
1/2  teaspoon salt
3/4  cup (1 1/2 sticks) butter, softened
1 1/2  cups granulated sugar
1  teaspoon vanilla extract
3  large eggs
2  cups plain yogurt

How to Prepare:
Preheat oven. Generously butter 10-inch bundt pan or 13×9-inch baking pan.

Combine nuts, brown sugar, morsels, cocoa, coffee granules, apricots and cinnamon in medium bowl; set aside.

Combine flour, baking powder, baking soda and salt in medium bowl; set aside.

Beat butter in large bowl with an electric mixer until light and fluffy. Add granulated sugar and vanilla extract; beat for 2 minutes. Add eggs one at a time, beating well after each addition, until mixture is completely smooth. Alternately add flour mixture and yogurt; beginning and ending with flour mixture. Mix until smooth. Pour half the batter into prepared pan. Spread half the nut mixture on top; repeat layers.

Bake for 1 hour or until wooden pick inserted near center comes out almost clean. Cool on wire rack for 10 minutes before carefully turning cake out onto rack. Serve warm with powdered sugar sifted lightly over the top, if desired.

Ingredients:
6  apples
1/2  cup raisins
1/4  cup chopped walnuts

1  teaspoon ground cinnamon
1 1/2  cups Apple Premium 100% Juice

How to Prepare:
Preheat oven.

Wash and core apples; remove peel from around the top. Place apples in 9-inch-square baking dish.

Combine raisins, nuts and cinnamon in small bowl; fill center of each apple with raisin mixture. Pour Juicy Juice around apples; cover loosely with foil.

Bake for 30 to 35 minutes; uncover. Bake for an additional 10 minutes or until tender.

Ingredients:
1  cup (2 sticks) butter or margarine, softened
3/4  cup granulated sugar
1  large egg
1  teaspoon vanilla extract

2 1/4  cups all-purpose flour
2  cups (12-oz. pkg.) Semi-Sweet Chocolate Mini Morsels,

How to Prepare:
Preheat oven.

Beat butter and sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour. Stir in 1 cup mini morsels. Press onto bottom of ungreased 13 x 9-inch baking pan.

Bake for 30 to 33 minutes or just until top is light brown. Immediately sprinkle with remaining mini morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool completely in pan on wire rack. Cut into squares.

Ingredients:
1 3/4  cups all-purpose flour
2  teaspoons baking soda
1  teaspoon ground cinnamon
1/4  teaspoon salt

3/4  cup (1 1/2 sticks) butter
1 1/2  cups granulated sugar, divided
1  large egg
1/4  cup light corn syrup
2  packets (1 oz. each) Choco Bake Unsweetened Chocolate Flavor

How to Prepare:
Preheat oven.

Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, 1 cup sugar and egg in large mixer bowl; beat until creamy. Add corn syrup and Choco Bake; beat well. Gradually beat in flour mixture. Shape dough into 1-inch balls. Roll in remaining sugar to coat. Place on ungreased baking sheets.

Bake for 12 to 15 minutes or until sides are set and centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Ingredients:
1 1/2  cups finely chopped nuts
3  tablespoons butter or margarine, melted
2  tablespoons granulated sugar

1  tablespoon 100% Pure Instant Coffee Granules
1/4  teaspoon ground cinnamon
1/4  cup boiling water
4  pkgs. (8 oz. each) cream cheese, softened
1  cup granulated sugar
3  tablespoons all-purpose flour
4  large eggs
1  cup sour cream

How to Prepare:
Preheat oven.

Combine nuts, butter and 2 tablespoons sugar in medium bowl; press onto bottom of 9-inch spring form pan.

Bake for 10 minutes. Set crust aside; increase oven temperature.

Dissolve coffee granules and cinnamon in boiling water. Let sit until cool.

Combine cream cheese, 1 cup sugar and flour in large bowl. Mix at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture; mix until well blended. Pour over crust.

Bake for 10 minutes. Reduce oven temperature.

Bake for an additional 1 hour or until edges are set and center still moves slightly. (Top of cheesecake may crack.) Carefully run a knife or spatula around edge of cheesecake to loosen. Cool completely. Refrigerate before serving. Sprinkle with cocoa; garnish with whole coffee bean, if desired.

Ingredients:
2/3  cup all-purpose flour
1/2  cup packed brown sugar
1/4  cup (1/2 stick) butter
1/3  cup chopped almonds

1  package (18.25 oz.) yellow cake mix
1  tablespoon 100% Pure Instant Coffee Granules, dissolved in 1/2 cup hot water, cooled
3  (2 oz. each) Semi-Sweet Chocolate Baking Bars, chopped, divided

How to Prepare:
Preheat oven. Grease 13 x 9-inch baking pan.

Mix flour and sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in nuts.

Prepare cake mix according to package directions, substituting coffee for water. Pour batter into prepared baking pan. Sprinkle with half the chocolate, nut mixture and remaining chocolate.

Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean; cool. Cut into squares.