3 Cook is My Love

INGREDIENTS · Cupcakes · 1 box white cake mix · 1 box (3.4 oz.) instant white chocolate pudding mix · 3/4 cup apple cider or juice · 1/3 cup oil · 4 large eggs · 1 teaspoon cinnamon · 1/2 teaspoon ground nutmeg · 1/4 teaspoon ground cloves · 1 1/2 cups shredded apples · 1 tablespoon all-purpose flour* · Frosting · 1 cup unsalted butter, softened · 1 teaspoon vanilla extract · 1/2 teaspoon salt · 1/2 cup caramel topping · 2 tablespoons heavy cream · 4 3/4 cup Dixie Crystals Confectioners Powdered Sugar · Toppings · 1/2 cup caramel topping · 2 tablespoons finely chopped peanuts · 36 mini Snickers® bites, cut in half Instructions · Preheat oven to 325°F. Place 24 cupcake liners in two 12-count muffin tins.1 · Place cake mix, pudding mix,

INGREDIENTS · 1 ¼ cup sliced strawberries, divided  · 1 Tablespoon sugar  · 4 ounces cream cheese, softened  · ½ teaspoon vanilla extract  · ¾ cup Promised Land Dairy Very Berry Strawberry Milk  · 3 cups strawberry ice cream  · ¼ cup crushed graham cracker crumbs  · Cool Whip  · Graham cracker pieces  · 2 whole fresh strawberries Instructions · Puree ¾ cup strawberries with the sugar. Remove 1 Tablespoon to a separate bowl. Set both aside.  · Use a knife to spread Cool Whip around the rims of 2 cups. Sprinkle with graham cracker crumbs and pieces. Set upside down on a plate.  · Place the rest of the sliced strawberries, cream cheese, vanilla, and milk in a blender and pulse until smooth.  · Add the ice cream and blend again. Layer the milkshake, strawberry puree, and graham cracker crumbs in the prepared glasse

INGREDIENTS · 1 refrigerated pie crust · 1 cup dark chocolate chips · 1/2 cup heavy whipping cream · 1 - 8 ounce package cream cheese, softened · 1/2 cup smashed banana (1 ripe banana) · 1 - 3.4 ounce box instant banana cream pudding · 1 cup milk · 1 - 8 ounce container Cool Whip, thawed and divided · 2 bananas, sliced · chocolate curls* Instructions · Preheat the oven to 400 degrees. Bake the pie crust in a 9 1/2 inch deep dish pie plate according to the package directions. Cool completely.  · Heat the heavy whipping cream in microwave safe bowl for 45 seconds. Pour it over the chocolate chips in a bowl. Let sit for 1 minute, then stir until melted and creamy.  · Spread in the bottom of the cooled pie crust. Refrigerate.  · Whisk together the pudding mix and milk. Refrigerate for 5 minutes or until firm.  · Beat t

INGREDIENTS · 4 ounces semisweet baking chocolate · 1/2 cup unsalted butter · 2 large egg yolks · 2 large eggs · 1/3 cup powdered sugar sifted · 1/4 cup all-purpose flour sifted · 1/2 teaspoon vanilla extract · Pinch of salt · 1 tablespoon softened butter for greasing ramekins ·       1  tablespoon  cocoa powder for dusting Instructions · Preheat oven to 450°F.  · Melt the butter and chocolate in a double boiler over medium heat, about 3-5 minutes. Once it begins to melt, stir constantly and remove from heat when mostly melted, until smooth and creamy.  · Sift flour and powdered sugar together into a medium mixing bowl. Whisk egg yolks and eggs in a separate bowl until pale and fluffy. Add chocolate, eggs, vanilla, and salt to flour mixture and whisk until smooth.  · Dust two 8 ounce ramekins with softened butter and cocoa butter

INGREDIENTS Crust · 2 1/2 cups Crushed Pretzels (leave some small chunks) · 3/4 cup Unsalted Butter, melted · 3 Tbsp Sugar Filling · 8 oz Cream Cheese, room temperature · 1/2 cup Sugar · 2 cups Whipped Cream Topping Gelatin Topping · 2 (3 oz) packages Strawberry Gelatin · 2 cups Boiling Water · 2 (16 oz) bags Frozen Sliced Strawberries (or 2 (16 oz) containers of fresh, sliced) · 1 Tbsp Sugar Instructions Make Crust  · Heat oven to 350° F.  · Add the crushed pretzels, sugar, and melted butter to a bowl and stir well to combine.  · Add the pretzel mixture to a 9"13" baking dish and spread in an even layer across the bottom. Use a glass to press the crust down.  · Bake at 350° for 10 minutes. Set aside to cool completely.  Make the Filling  · In a mixing bowl, beat the cream cheese and sugar un

INGREDIENTS · 3 lg Eggs (room temp) · 1 (21 oz) can Peach Pie Filling · 1 (15.25 oz) Yellow Cake Mix (super moist) Frosting · 1 (3.4 oz) pkg Instant Vanilla Pudding Mix · 1 cup Milk · 1/4 tsp Almond Extract (optional) · 1 (8 oz) tub Cool Whip® Instructions · Heat oven to 350° F.  · Butter a 13"x9" glass baking dish.  · In a mixing bowl, beat the eggs.  · Add the peach pie filling and the cake mix. Stir to combine.  · Pour cake batter into the baking dish and spread it out evenly, using a spatula.  · Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Don't underbake or the center will fall.  · Remove from oven and let cool on a rack (if you need it to cool faster, put it in the fridge after 10 minutes. Make sure there is nothing close to the hot dish,

INGREDIENTS · 1 (16.5 oz) tube Refrigerated Cookie Dough · 1 lb Strawberries · 2 Kiwi Fruit · 1 cup Blueberries · 1 (11 oz) can Mandarin Oranges, drained · 1 pint Raspberries · Frosting · 8 oz Cream Cheese, room temperature · 2 Tbsp Unsalted Butter, room temperature · 1/2 - 1 cup Powdered Sugar · 1 tsp Vanilla Extract · 1/2 (8 oz) tub Whipped Topping (such as Cool-Whip®) Instructions · Heat oven to 350° F.  · On a parchment lined baking sheet or a 14" pizza pan, roll or press the cookie dough with your hands to form a circle about 12" to 14", and about 1/8" thick.  · Bake for 9 to 14 minutes, or until just turning light golden in color. It will be soft when you take it out of the oven.  · Let the cookie cool completely.  · Meanwhile, in a mixing bowl, beat the cream cheese an

INGREDIENTS · 3/4 cup Butter, unsalted, softened · 1 cup Sugar · 1 lg Egg · 1/4 cup Molasses · 2 1/4 cups All Purpose Flour · 2 tsp Ground Ginger · 1 tsp *Baking Soda · 1/2 tsp Ground Cloves · 1 tsp Cinnamon · 1/4 tsp Salt · Additional Sugar, for rolling dough in Instructions · Heat oven to 350° F.  · In a stand mixer bowl, or a large mixing bowl (if mixing by hand), cream the butter and sugar together until light and fluffy.  · Beat in the egg and molasses.  · In a mixing bowl, combine the flour, ginger, baking soda, cloves, cinnamon, and salt.  · Gradually add large spoonfuls of the dry mixture to the creamed mixture and mix well.  · Roll into 1-1/2 inch balls, then roll the balls in sugar.  · Place the balls of sugared dough 2 inches apart on ungreased , parchment lined baking sheets. 

INGREDIENTS · 1 (15.25 oz) box Dark Chocolate Cake Mix · 3 Eggs (or follow package amount) · 1/2 cup Oil (or follow package amount) · 1 1/4 cups Water (or follow package amount) Cream Cheese Filling* · 8 oz Cream Cheese (room temperature) · 1/2 cup Sugar · 1 Egg · 1 tsp Vanilla To Color the Filling Green · 34 drops Green Food Coloring · 3 drops Yellow Food Coloring · 2 drops Blue Food Coloring For the Witch Hats · 24 Chocolate Sandwich Cookies with green (mint) filling, or any type you want · 24 Dark Chocolate Kisses Candy · 1 (16 oz) tub Dark Chocolate Frosting · 1 small Squeeze Tube of Green Frosting Instructions · Heat oven to 350° F (or follow cake mix package temperature).  · Prepare the cake mix in a mixing bowl and set aside.  · Use a hand mixer to mix the cream cheese, sugar, e

INGREDIENTS · 1 Brownie Mix (for an 8"x8" baking dish)  · 1 lb Strawberries, stems removed, cut in half  Chocolate Ganache  · 1 1/2 cups Semi Sweet Chocolate Chips (or use part dark chocolate)  · 3/4 cup Heavy Cream (up to 1 cup if more is needed) Instructions · In an 8"x8" baking dish, prepare brownies according to package directions. Let them cool completely.  · Remove the stems from te strawberries and cut them in half lengthwise.  · Arrange the strawberries in a single layer on top of the brownie layer.  Prepare the Chocolate Ganache  · In a microwave safe bowl, add the chocolate chips and the heavy cream. Microwave for 25 seconds. Then start stirring slowly.  · Microwave again for 20 seconds. Stir again, for at least 20 seconds. The heat will keep melting the chocolate as you stir. It is important to heat the mixture gradually, and no