makes about 4 3/4 C; 9 servings.

what you’ll need:

ice cream maker

32oz (about 4 C) plain nonfat yogurt

KEEP IN MIND the quality of yogurt really matters here; look for brands without unnecessary additives.

approx. 3/4 C sugar

ready, set, go:

in a medium bowl, whisk together yogurt and sugar until sugar dissolves. taste and add more sugar if you like.

spoon mixture into an ice cream maker and freeze according to manufacturer’s directions. transfer yogurt to a container and freeze until firm, about 2 hours.

TIP freeze up to 1 week. let soften at room temperature about 45 minutes before scooping or microwave a few seconds until softened.

makes 36 truffles.

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bake @ 350°, 15 min & ta-dah!

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(mak-uh-roh-n)

bake at 300° for 18-20min & ta-dah!

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bake at 400° for 40 min. & ta-dah!

you’ll need:

2 packages pillsbury pie crusts (4 crusts total)

6 fresh pears, peeled & cut into little 1/2 inch squares.*

1 C fresh raspberries.*

1 TBSP lemon juice.

1/2 tsp almond extract.

3/4 C sugar.

3 TBSP flour.

1 egg white

*or any fruit!

ready, set, go:

pre-heat oven to 400°f.

cut pie crusts into fourths and in lightly greased jam jars fill entire inside with a thin layer of pie crust. preserve 1/2 a pie crust for cut out strips. in large bowl combine pears, lemon juice and almond extract. toss to coat. add sugar & flour then mix well. spoon pear mixture into jars popping in a fresh raspberry here and there. (raspberries are somewhat sour so you only new a few per jar.)

next slice the set aside pie crust into thin strips. criss-crossing them across the pie jar tops. pinch along the rim of the top and trim any excess. lightly brush melted butter or egg wash on to crusts and sprinkle with vanilla sugar.

place jars on baking sheet and pop into a 400°f oven for 40 minutes or until crust is golden brown or filling is bubbling. let cool for 15 minutes and enjoy, or place jar lids on completely cooled pies and give as cute & yummy delicious gifts.

recipe makes approx. 45-50 balls

what you’ll need:

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake) 1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate) wax paper

ready, set, go:

after cake is cooked and cooled completely, crumble into large bowl. mix thoroughly with 1 can cream cheese frosting. (it may be easier to use fingers to mix together, but be warned it will get messy.)

roll mixture into quarter size balls and lay on cookie sheet. (should make 45-50. you can get even more if you use a mini ice cream scooper, but i like to hand roll them.)

chill for several hours. (you can speed this up by putting in the freezer.)

melt chocolate in microwave per directions on package. roll balls in chocolate and lay on wax paper until firm. (use a spoon to dip and roll in chocolate and then tap off extra.)

also, only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. it’s easier to work with when it’s hot.

bake @ 375°, 7-9 min. & ta-dah! makes 30 cookies.

you’ll need:

1 1/2 C all-purpose flour

1/2 C unsweetened cocoa powder

1/2 tsp b. soda

1/2 C wt. sugar

1/2 C packed br. sugar

1/2 C butter, softened

1/4 C peanut butter

1 tsp vanilla extract

1 egg

3/4 C confectioners sugar

3/4 C peanut butter

ready, set, go:

preheat the oven to 375°.

in a small bowl mix together the flour, cocoa powder, and baking soda. in a large bowl, beat together the sugars, butter, and 1/4 C of peanut butter until light and fluffy. beat in vanilla and egg. slowly mix in flour mixture. set aside.

for the peanut butter filling combine confectioners’ sugar and 3/4 C peanut butter. beat together well. roll filling into 30 small balls. try to keep the balls all the same size (around 1 in).

for each cookie use 1 TBSP of chocolate dough and roll into a ball (it helps to flour your hands first). squish ball of chocolate dough flat and place peanut butter ball in the center.

TIP leave chocolate dough in ball & press thumb into it to fill with peanut butter:

wrap the chocolate dough up and around the peanut butter ball to completely cover. place 2 inches apart on a baking sheet. dip the bottom of a glass into white sugar and use the cup to lightly flatten the cookie balls. bake for 7-9 minutes.

by mary louise parker, esquire magazine

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bake @ 350°, 20-23 min. & ta-dah! makes 12 muffins & 24 mini muffins.

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bake @ 375°, 45-50 min. & ta-dah!

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