It's All in the Spice

What You'll Need: 6 tablespoons (3/4 stick) butter, melted, divided 1 / 2 cup packed light brown sugar 1 / 2 cup chopped pecans 1 (15-ounce) package refrigerated rolled pie crusts 1 cup granulated sugar 1 / 3 cup all-purpose flour 3 / 4 teaspoon ground cinnamon 5 large Granny Smith or other firm apples, peeled, cored, and cut into 1/2-inch wedges What To Do: Preheat oven to 375 degrees F. Coat a deep-dish pie plate with cooking spray and line it with wax paper. Coat wax paper with cooking spray.   In a small bowl, combine 4 tablespoons butter, the brown sugar, and pecans; mix well and spread evenly over bottom of pie plate. Unroll 1 pie crust and place it in pie plate, pressing crust firml...

Ingredients 1 refrigerated pie crust ( rolled kind work best) 4 tablespoons raspberry jam powdered sugar ...

What You'll Need: 1 (16-ounce) package frozen mixed vegetables (see Note) 1 (10-3/4-ounce) can cream of chicken soup, undiluted 1 (10-3/4-ounce) can cream of potato soup, undiluted 2 cups chopped cooked chicken 1 cup milk 1 / 4 teaspoon poultry seasoning 1 / 4 teaspoon black pepper 1 1 / 2 cups biscuit mix 1 tablespoon sugar 3 tablespoons butter 1 (8-ounce) container sour cream What To Do: Combine first 7 ingredients in a 4- to 5-quart slow cooker. Combine biscuit mix and sugar. Cut in butter with a pastry blender or 2 forks until crumbly; add sour cream, stirring until dry ingredients are moistened and a soft dough forms. Dro...

What You'll Need: 1 (20-ounce) can crushed pineapple in heavy syrup, drained (reserve 1 tablespoon syrup) 1 (8-ounce) container frozen whipped topping, thawed 1 / 2 cup chopped walnuts grated peel of 1 lemon 2 teaspoons lemon juice 1 (9-inch) prepared graham cracker pie crust What To Do: In a large bowl, combine pineapple, the reserved syrup, whipped topping, nuts, lemon peel, and lemon juice; stir until well blended then spoon into crust.   Cover and freeze 6 hours, or until firm. Let stand at room temperature 10 minutes before serving.

Ingredients 26 Oreo cookies, divided 2 tablespoons butter, melted 1 pint chocolate ice cream, softened ...

ingredients 2 cups sugar, divided 1/3 cup plus 1 tablespoon cornstarch, divided 1/4 teaspoon salt 1 1/2 cups cold water plus 1/3 cup cool water, divided 1/2 cup lemon juice 5 eggs, separated 2 tablespoons butter 1 to 3 teaspoons grated lemon peel One 9-inch pie shell, baked and cooled 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla Lemon peel twists, optional Mint leaves, optional directions Preheat the oven to 325 degrees F. In large saucepan , stir together 1 1/2 cups of the sugar, 1/3 cup of the cornstarch and the salt. Gradually stir in the 1 1/2 cups cold water and the lemon juice until smooth. In small bowl, beat egg yolks until well blended. Stir into sugar mixture until blended. Add butter. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil, stirring constantly, 1 minute. Remove from heat. Stir in lemon peel. Pour hot filling into pie shell. In large mixing bowl at high speed, beat egg whites with cream ...