Pumpkin Cheesecake

Turtles

Cookies

Chocolate Ganache Brownies

Apple Pie

Pecan Pie

Pumpkin Pie

Chef's Board

Fresh Fruit

Cranberry Relish

Cucumber Tomato Salad

Squash & Rice Salad

Caesar Salad

Roasted Root Vegetables

Green Bean Casserole

Roasted Brussels Sprouts & Bacon

Dinner Rolls & Butter

Traditional Sage Stuffing

Maple Glazed Sweet Potatoes & Rosemary Marshmallows

Honey Chipotle Ham

Rustic Mashed Potatoes

Braised Turkey Leg

Carved Prime Rib

Roasted Turkey Breast

Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon until well mixed.

Prepare the Crust

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake in the preheated oven for 10 minutes, then remove and let cool.

Press into Pie Dish

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and beat until well combined.

Mix the Filling

Mix in the pumpkin puree and sour cream until fully incorporated.

Add Pumpkin and Sour Cream

Add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract, ground cinnamon, nutmeg, and ginger until smooth.

Incorporate Eggs and Spices

Pour the pumpkin cheesecake filling into the cooled crust, spreading it evenly.

Fill the Crust

Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set and only slightly jiggly.

Bake the Cheesecake

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, or overnight for best results.

Cool the Cheesecake

If desired, top the chilled cheesecake with whipped cream and sprinkle with ground cinnamon before serving.

Prepare the Topping

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Ground cinnamon

Cream cheese, softened

Pumpkin puree

Sour cream

Eggs

Vanilla extract

Ground nutmeg

Ground ginger

Whipped cream

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Combine Dry Ingredients

In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.

Cream Butter and Sugars

Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Combine Wet and Dry Ingredients

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.

Scoop the Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

Bake the Cookies

Remove the cookies from the oven and immediately press a small indentation in the center of each cookie. Fill each indentation with caramel sauce.

Add Caramel

Sprinkle chopped pecans and chocolate chips on top of each cookie with caramel sauce.

Sprinkle Toppings

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Cool the Cookies

Once cooled, serve your delicious turtles and enjoy!

Serve and Enjoy

All-purpose flour

Unsweetened cocoa powder

Baking soda

Salt

Unsalted butter

Brown sugar

Caramel sauce

Pecans, chopped

Chocolate chips

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

Mix Dry Ingredients

In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Wet and Dry

Gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed.

Fold in Mix-ins

Using a cookie scoop or tablespoon, drop rounded balls of dough onto ungreased baking sheets, spaced about 2 inches apart.

Scoop and Place

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Bake

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cool

Unsalted butter, softened

Chopped nuts (optional)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

In a medium saucepan, melt 1 cup of unsalted butter over low heat.

Melt the Butter

Once the butter is melted, remove it from heat and stir in 1.5 cups granulated sugar and 0.5 cups brown sugar until well combined.

Mix Sugars

Add 4 large eggs one at a time, mixing well after each addition. Stir in 2 tsp of vanilla extract.

In a separate bowl, whisk together 1 cup all-purpose flour, 0.5 cups unsweetened cocoa powder, and 0.5 tsp salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in 1 cup of chocolate chips.

Combine Mixtures

Pour the brownie batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake the Brownies

While the brownies are baking, heat 0.5 cups of heavy cream in a small saucepan over medium heat until it just begins to simmer.

Heat the Cream

Remove the saucepan from heat and add 1 cup of semi-sweet chocolate chips. Let it sit for a couple of minutes to soften.

Melt the Chocolate

After a couple of minutes, stir the mixture until smooth and fully combined.

Mix the Ganache

Once the brownies are done baking, remove them from the oven and let them cool slightly. Pour the ganache over the brownies, spreading it evenly.

Top the Brownies

Allow the ganache to set for at least 30 minutes before cutting into squares and serving.

Cool and Serve

unsalted butter

granulated sugar

brown sugar

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

salt

chocolate chips

heavy cream

semi-sweet chocolate chips

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut the unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Make the Pie Dough

Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Do not overwork the dough.

Add Ice Water

Divide the dough into two equal halves, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

Chill the Dough

In a large bowl, combine sliced apples with lemon juice, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, all-purpose flour, and vanilla extract. Toss until apples are evenly coated.

Prepare the Apples

Allow the apple mixture to sit for about 15 minutes to let the sugars draw out the juices.

Let the Filling Rest

On a floured surface, roll out one disk of dough to fit your pie pan. Place it in the pan and trim the edges.

Roll out the Dough

Fill the crust with the apple mixture, spreading it evenly.

Add the Filling

Roll out the second disk of dough and cover the pie. Seal the edges by crimping with a fork or your fingers. Cut slits in the top crust to allow steam to escape.

Top the Pie

Brush the top crust with milk and sprinkle granulated sugar for a golden finish.

Apply Milk and Sugar (Optional)

Bake in the preheated oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the apples are tender and the crust is golden brown.

Bake the Pie

Once baked, remove the pie from the oven and let it cool for at least 2 hours before slicing and serving.

ice water

apples (peeled, cored, and sliced)

ground cinnamon

ground nutmeg

lemon juice

milk

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

Make the Dough

Cut the unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, blend the butter into the flour until the mixture resembles coarse crumbs.

Add Butter

Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Do not overmix. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Form the Dough

On a lightly floured surface, roll out the dough to fit your pie pan. Transfer the dough to the pie pan and trim the edges. Prick the bottom with a fork.

Roll Out the Dough

Preheat your oven to 350°F (175°C) and bake the crust for about 10-12 minutes or until lightly golden. Remove from oven and let it cool.

Pre-bake the Crust

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and corn syrup until well combined.

Stir in the melted unsalted butter and vanilla extract, mixing until smooth.

Add Butter and Vanilla

Add the eggs, one at a time, and mix well after each addition until fully incorporated.

Incorporate Eggs

Fold in the chopped pecans until evenly distributed throughout the filling mixture.

Add Pecans

Pour the pecan filling into the pre-baked crust, spreading it evenly.

Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and the top is golden brown.

Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve at room temperature or chilled.

Ice water

Brown sugar, packed

Corn syrup

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.

Make the Pie Crust

Add the chilled and cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

Gradually add in the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

After chilling, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the rolled dough to the pan and trim any excess. Prick the bottom with a fork.

Preheat the oven to 425°F (220°C) and blind bake the crust for 10 minutes. Remove from oven and set aside.

In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground ginger, and salt.

Prepare the Pumpkin Filling

Add the eggs, one at a time, whisking thoroughly after each addition.

Slowly add the evaporated milk and mix until smooth.

Pour the filling into the pre-baked pie crust.

Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes.

Reduce the temperature to 350°F (175°C) and continue baking for an additional 40-50 minutes, or until a knife inserted in the center comes out clean.

Allow the pie to cool on a wire rack before serving. Serve with whipped cream if desired.