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  This recipe combines creamy cheese, smoky bacon, a hint of sweetness, and a touch of spice for a delicious and addictive dip. Ingredients: 4 oz cream cheese, softened 3 tbsp mayonnaise 1/2 cup sharp cheddar cheese, shredded 1/2 cup cheddar cheese, shredded (variety like Monterey Jack or Colby for extra flavor, optional) 1/2 red bell pepper, diced 3 slices bacon, cooked and crumbled 1 tbsp apple cider vinegar 1 tbsp ketchup 1 tsp brown sugar 1/2 tsp smoked paprika 1/4 tsp cayenne pepper (adjust to your spice preference) 1/4 tsp black pepper Pinch of salt Instructions: In a medium bowl, cream together the softened cream cheese and mayonnaise until smooth. Stir in the shredded cheddar cheeses, diced red pepper, and crumbled bacon. Add the apple cider vinegar, ketchup, brown sugar, smoked paprika, cayenne pepper, black pepper, and salt. Mix well to combine all ingredients. Taste and adjust seasonings as desired. You can add more cayenne pepper for a spicier dip, or a squeeze of fresh lem

Looking for a gluten-free addition to breakfast or brunch?  Try these easy-to-make zucchini potato fritters using instant mashed potatoes and fresh zucchini as your base. Ingredients: 1 large zucchini (grated) 1 packet instant mashed potatoes (2 cup yield) 2 eggs 1 cop cheddar cheese (grated)* 1/2 cup half & half (or the milk of your choice) 1/2 cup chopped green onion 1/4 tsp black pepper 1/2 tsp salt Olive oil Instructions: In a large bowl, grate zucchini. Stir in cheese, green onion, pepper & salt.  Add eggs, mashed potato mix and milk. Mix well. Let rest for about 20 minutes to allow the potato mix to absorb more moisture from the zucchini. In a large frying pan - or stovetop griddle - add olive oil on medium high heat. Using a cookie or ice cream scoop, drop 2-3 scoops of fritter mixture into pan. Flatten with spatula.  Cook for about 2-3 minutes, flip and cook for an additional 2-3 minutes. Remove to plate and repeat for remaining fritter mixture. Garnish with additional

  Ingredients 4 oz cream cheese¹ softened (113g) 1 Tablespoon salted butter softened 4 cups powdered sugar plus additional as needed and for imprinting mints (500g) ½ teaspoon peppermint extract ⅛ teaspoon vanilla extract Food coloring optional Instructions Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined. With mixer on low-speed, gradually add 2 cups (250g) of sugar, stirring until completely incorporated. Add peppermint and vanilla extract and stir well. With mixer on low-speed, gradually add remaining sugar. Stir until sugar is completely combined and pause occasionally to scrape sides and bottom of the bowl. Dough should be very stiff and not sticky (if it’s still sticky, add more powdered sugar until it has a play-dough-like consistency). If using food coloring: If using just one color you can use your electric mixer to beat the color into the dough. If you'd like to do several c

  A family favorite for the holidays... Ingredients 1-1/2 sticks butter 3 cups sugar 5 ounce can evaporated milk (2/3 cup) 12 ounce bag chocolate chips 7 ounce can marshmallow cream 1 teaspoon vanilla Melt the butter in a saucepan on medium-high heat. Add the evaporated milk and sugar and stir. Bring to a full rolling boil on medium, stirring constantly. Cook until the candy thermometer reaches 234-degrees or for 4 minutes. Remove from heat. Add marshmallow cream. Stir until blended. Add vanilla. Stir. Add chocolate chips and stir until blended. Pour into pan and cool.

  This is a slimmed-down version of gingerbread cake, suitable for cupcakes or mini-loaves. Ingredients: 1/2 cup unsalted butter softened to room temperature 1/2 cup brown sugar firmly packed 1 egg beaten 1/2 cup sour cream 1/2 cup molasses 1 teaspoon pure vanilla extract 1-1/3 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon kosher salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves powdered sugar optional Pre-heat oven to 350° F. Prepare a mini bundt cake pan with cooking spray or use a cupcake pan with cupcake liners. In a large mixing bowl cream butter and sugar together on medium speed with a hand mixer. Mix in one at a time - egg, sour cream, molasses and vanilla extract. In a separate bowl combine flour, baking powder, salt and spices. Add dry ingredients to butter and sugar mixture a third at a time. Batter will be thick and creamy. Fill each of the greased mini bundt cake sections 2/3 full of batter. Bake f

Old-fashioned, turn of the (last) century candy... Ingredients:  1 1/2 cups sugar 1/3 cup water 3 tablespoons unsalted butter 1/4 teaspoon cream of tartar 1/2 cup mild molasses 2 1/2 teaspoons baking soda Step 1 Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil. Step 2 Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.) Step 3 Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discar