Shared Food

Lemon Meringue Cheesecake Trifle is a magnificent dessert that will feed a large crowd - you can even make them in single-serving mason jars if you like. With a graham cracker bottom, delicious cheesecake and lemon curd, then a trifecta of berries, this is layer after layer of luscious flavors. It's amazing how light the meringue that tops this is in comparison to your usual whipped cream, and with a light toastiness, the creamy texture is heavenly. You'll really wow your friends and family with a trifle dish-full of this stuff. Ingredients: - 2 cups graham cracker crumbs - 1 cup butter, melted - ½ cup sugar - 2 packages Jello cheesecake mix - 4 cups milk - 2 tablespoons lemon juice - 1 package prepared lemon curd - 10 oz blackberries - 10 oz blueberries - 10 oz raspberries - 4 egg whites - ½ teaspoon cream of tartar - ¼ teaspoon salt - ¾ cup sugar Directions: Start by mixing graham cracker crumbs together with melted butter and sugar. Press the cracker crumbs into a trifle dish or mini mason jars. In a large bowl, mix together the Jell-O cheesecake mix with the milk and fresh lemon juice. Stir until smooth and somewhat thick. Pour over the graham cracker crumbs. Cover with plastic wrap and chill in fridge for at least 1 hour to allow the cheesecake to set. Once chilled, spoon the lemon curd on top and spread onto a single layer. Cover the top of the curd with fresh berries. Use a mixture of blueberries, raspberries and blackberries. In a large mixing bowl, beat the egg whites on high until they begin to froth. Add the cream of tartar and salt and beat on high. Gradually add the sugar continuing to beat until stiff peaks form. Spoon the meringue on top of the berries, and spread out with a rubber spatula. Then using a kitchen blow torch toast the top of the meringue. Serve your lemon meringue cheesecake trifle immediately. If you don't plan on serving the cheesecake right away, don't top with the meringue until ready to serve. [GMG Originals]

Chicken dinners can get a little repetitive over the years, so it's important to try something new every now and then. This dish is a tasty twist on the classic ingredients of a chicken dinner but in a delicious new way. Cheesy chicken with bacon and biscuits is the perfect meal for any family and it won't even take that long to make! Try out this amazing meal that will have everyone asking for seconds. Ingredients: - 1 1/2 boneless skinless chicken, cubed - 8 oz bacon, cooked, crumbled - 1 1/4 cups ranch dressing - Pepper to taste - 1 can (16.3 oz) Pillsbury Grands Homemade Refrigerated Biscuits - 1 cup shredded cheddar cheese Directions: Preheat over to 350 degrees. In a skillet, cook your chicken until browned. Line a 13x9 ungreased baking dish with the chicken. Add the bacon and ranch dressing and stir until everything is evenly coated. Add pepper to taste. Separate your biscuits into the pre-cut shapes, but then cut each biscuit into 8 pieces. Evenly spread the biscuits across the top of the baking dish. Bake in the oven for 20-25 minutes until biscuits are browned. Add your cheese on top of the biscuits and return to the oven for another 5 minutes until the cheese is melted. There is room for modifications to this dish so feel free to add extra ingredients if you do so choose, but you will love how easy this is to make! [GMG Originals]

If Kit Kat will give you a break, these Kit Kat Cheesecake Brownies send you on vacation - or at least you'll feel like you're being spoiled once these brownies hit your taste buds. This dessert is the ultimate too-good-to-be-true confection, but once you take a bite you'll fall in love for real! With a layer of brownie, covered completely with Kit Kat and then topped with creamy cheesecake, these bars are out of this world! Ingredients: For the brownie - 1/2 cup (4 ounces) unsalted butter, room temperature - 1 1/2 ounces unsweetened chocolate, chopped - 1/4 cup unsweetened cocoa powder - 1 1/4 cup granulated sugar - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1 egg, room temperature - 3/4 cup all-purpose flour - 20 individual Kit Kat wafers (5 regular-sized Kit Kat bars) For the cheesecake - 16 ounces cream cheese, softened - 2/3 cup granulated sugar - 2 eggs, room temperature - 1 teaspoon fresh lemon juice - 1 teaspoon vanilla extract Directions: For the brownies, preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper. In a medium saucepan, melt together the butter and unsweetened chocolate until smooth. Remove from the heat and whisk in the cocoa powder, sugar, and salt (the batter will be really thick and grainy – keep going). Beat in the vanilla and egg. Whisk in the flour. Scrape the batter into the baking pan and smooth the top with a spatula. If you haven't already, break the Kit Kat bars into individual wafers. Gently press the wafers on top of the brownie batter in one layer (you will make 2 rows with 10 wafers each). Set aside while you make the cheesecake layer. For the cheesecake, in a large mixing bowl, beat together the cream cheese and sugar until smooth, about 2-3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Beat in the lemon juice and vanilla. Pour the cheesecake on top of the Kit Kat layer, smoothing it out. Bake 35-40 minutes or until the top is firm but still wiggles a little bit (a toothpick should come out clean). Let cool completely to room temperature then refrigerate at least 4 hours or overnight. Let the pan sit at room temperature for 15-30 minutes before cutting. Store in an airtight container in the refrigerator for up to 1 week. [GMG Originals]

Greek is one of my favorites for take-out meals, but it's so pricey that you can't do it all the time! Luckily, this National Gyro Day you can dine inand save with this delicious Gyros with Greek Chicken recipe. With juicy grilled chicken breast covered in fresh toppings and creamy tzatziki, this dish is really a winner. You'll love munching on these for dinner, and anything leftover will make an amazing lunch the next day, too! Ingredients: For the grilled chicken - 2 lbs boneless, skinless chicken breasts - 1/4 cup extra virgin olive oil, plus more for brushing - 1/4 cup lemon juice - 3 tablespoons plain Greek yogurt - 1 tablespoon red wine vinegar - 1/3 cup chopped red onion - 2 cloves garlic - 1 1/2 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon coriander - Salt and freshly ground black pepper, to taste For serving - 6 - 8 Greek Pita flatbread - Tzatziki sauce - Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives, or any other optional toppings of your choice Directions: In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours. Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade). Brush grill grates lightly with oil and preheat grill over moderately high heat. Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking. Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes. Cut into strips. To assemble gyros, layer chicken in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve. [GMG Originals]

You know when you go to a restaurant and can't stop saying "I could make this at home!" - but it never works out the way it tasted when the chef put it together? That feeling ends now...this time everything will go according to plan! These Red Lobster Cheddar Bay Biscuits taste just like the real thing, but better, because they were baked in your kitchen! These cheesy, buttery, herbed biscuits are an amazing side to any dinner, and will fill in perfectly as a snack in a hurry, too. Ingredients: - 2 cups all-purpose flour - 1 tablespoon sugar - 1 tablespoon baking powder - 2 teaspoons garlic powder - 1/2 teaspoon kosher salt - 1/4 teaspoon cayenne pepper, optional - 1 cup buttermilk - 1/2 cup unsalted butter, melted - 1 1/2 cups shredded sharp cheddar cheese For the topping - 3 tablespoons unsalted butter, melted - 1 tablespoon chopped fresh parsley leaves - 1/2 teaspoon garlic powder Directions: Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Serve immediately. [GMG Originals]

Cookie Pie merges two tried and true dessert recipes into one monster confection. Yes folks, this is literally a cookie inside a pie! There's nothing boring about this recipe, with a chocolatey, nutty cookie filling surrounded by flaky pie crust. Top it all off with some ice cream or whipped cream, chocolate sauce - and don't forget some milk on the side! Ingredients: - 1 unbaked 9-inch pie crust, homemade or store-bought. - 2 large eggs - 1/2 cup flour - 1/2 cup white granulated sugar - 1/2 cup packed brown sugar - 3/4 cup butter, softened (1 1/2 sticks) - 1 cup semi-sweet chocolate chips - 1 cup chopped pecans (optional) - Vanilla ice cream, or sweetened whipped cream for serving - Chocolate sauce (optional) Directions: Preheat oven to 325 degrees. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream. [GMG Originals]

All my favorite things in one recipe? YES PLEASE! The only way to make it better would be to turn them into ice cream sandwiches (which you totally could!) So put that waffle iron to good use and make yourself some of the yummiest treats you could imagine. There is something about that waffle shape just makes everything a little bit more comforting. Ingredients: - 1/2 cup brown sugar, packed lightly - 1/4 cup white sugar - 1/2 cup butter, melted - 1 egg - 1 tsp vanilla extract - 1 cup plus 2 tbsp all-purpose flour - 1/2 tsp salt - 1/4 tsp baking soda - 1/2 cup milk chocolate chips - Confectioner's sugar (optional) Directions: Preheat your waffle iron to a medium heat and spray with a cooking spray. In a bowl, mix the brown sugar, white sugar, butter, egg and vanilla. Add your salt in, and then slowly add flour mixing as you go until combined. Add the chocolate chips to the batter and stir them up. Using an ice cream scoop to guarentee even sized cookies, scoop out the batter into the waffle iron. Cook for about 2 minutes or until golden brown. Let them cool on a wire cooking rack for a few minutes and then lightly dust with Confectioner's sugar on top. You won't be able to resist this delicious treat once you try it! [GMG Originals]

There's just something about Asian-inspired cooking that makes my mouth water. From the sauciness, to the layering of flavors, and vegetables galore to balance it all out, this type of cuisine is just oh so yummy. This Chicken Lo Mein recipe is packed with some kick - grill your chicken for some smoky flavor that you just can't beat. We cooked this lo mein in a [Ballarini Firenze Wok](https://www.zwilling.ca/zwilling/cookware/75000-477-ballarini-firenze-non-stick-wok-125#.V-mDAfkrK01). The non-stick power on this pan is great for stir-frying, and it's nice and light so you don't have to struggle while you cook. You and your family won't be able to get enough of this dish - and it's just as good the next day for lunch leftovers! Ingredients: - 4 boneless skinless chicken breasts or 6-8 boneless chicken filets - ½ red pepper, finely sliced - 8 oounces bean sprouts - 1 tablespoon oil - 4 cloves garlic, minced - 1 tablespoon fresh grated ginger - 4 green onions, chopped & divided - 1 package (8-10 ounces) fresh egg noodles - ½ cup Hoisin sauce For the sauce - ½ cup chicken broth - 4 tablespoons soy sauce - 2 tablespoons Hoisin Sauce - 2 tablespoons Oyster Sauce - 2 teaspoons sesame oil - 4 teaspoons corn starch Directions: Pound chicken breasts or filets to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours). Chop scallions and set the green part aside. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally. Combine all sauce ingredients and mix well. Cook noodles according to package directions being careful not to overcook. Heat oil in a large pan or [wok](https://www.zwilling.ca/zwilling/cookware/75000-477-ballarini-firenze-non-stick-wok-125#.V-mDAfkrK01) over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute. Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with green onions. [GMG Originals]

You won't be able to get over how delicious these Cheesy Pepperoni Pizza Sticks are. The ooey gooey cheese, pepperoni and warm buttery crust come together in one awesome package to make the perfect after school snack. Not only are they super tasty, but you only need 6 ingredients to make them! We added pepperoni and cheese in our pizza sticks, but you can add whatever fixings you like! Mushroom, bell pepper, bacon, olives, or onion would all be delicious additions. Dip them in marinara sauce for an fun meal your kids can eat with their hands! They'll be gobbled up in a flash! Ingredients: - 1 tube Pillsbury pizza crust - 40 pepperoni slices - 10 mozzarella cheese sticks - 2 tbsp butter - 1/2 tsp garlic powder - 1/2 tsp dried parsley - Optional: marinara sauce for dipping Directions: Preheat oven to 450 degrees F. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter. Bake for 10 to 12 minutes or until golden brown. Enjoy warm with a side of marinara sauce for dipping if desired. [GMG Originals]

Fall is officially here, and the best way to a smooth season transition is to embrace all the changes. Leaves on the ground, pumpkin spice lattes abound, and Caramel Apple Donut time! This Caramel Apple Donuts recipe is so yummy, and will instantly erase any sadness you may have over the impending cooler weather. With a cakey cinnamon-apple filled donut, covered in caramel and chopped nuts, this one is truly a winner! Ingredients: For the donut batter - 2 cup flour - 3/4 cup sugar - 1 1/2 teaspoon baking powder - 1/4 teaspoon nutmeg - 1/4 teaspoon cinnamon - 1/2 teaspoon salt - 3/4 cup buttermilk - 2 beaten eggs - 2 tablespoons melted butter - 3/4 cup shredded apples For the caramel nut topping - 11 ounces caramels - 1/4 cup milk - 1/4 cup chopped nuts Directions: Preheat oven to 425 degrees. Grease donut pan. Combine flour, sugar, baking powder, nutmeg, cinnamon and salt in large bowl. Add buttermilk, eggs and butter. Stir just until well mixed. Fold in shredded apples. Fill each ring about 2/3 but make sure it doesn't top center hole. Bake about 8 minutes, until tops rebound when pressed. Leave donuts in pan for about 5 minutes. Remove from pan and set on cooling rack. Unwrap caramels and place in small sauce pan. Add milk and heat over low heat stirring frequently until melted. Allow to cool until warm. Dip cooled donuts in caramel and place on rack. Sprinkle top with chopped nuts. Wait for glaze to set. [GMG Originals]

It's apple season and these Caramel Apple Crisp Cheesecake bars are your ticket to cinnamon sugar paradise. Just one bite will make your mouth water, so pour yourself something warm to drink and dig in! Follow these easy steps and your family will be sure to save room for this dessert! Ingredients Graham/Oats Crust: - 1/4 cup brown sugar - 1 cup graham cracker crumbs - 3/4 cup rolled oats - 1/2 cup melted butter, plus more for greasing the plate Cheesecake Layer : - 2 8oz package softened cream cheese - 2 tbsp corn starch - 1/4 cup brown sugar - 1/4 cup white sugar - 1/2 tsp ginger - 2 tsp vanilla extract - 1/2 tsp cinnamon Apple Crisp Topping: - 1/4 cup all purpose flour - 1/4 cup rolled oats - 1/4 cup brown sugar - 1/2 tsp cinnamon - 2 tbsp coconut oil - 2 medium to large apple, peeled and thinly sliced - Caramel Topping Directions Preheat your oven to 350F. Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,or light-colored metal baking pan with foil, (be sure to cover the sides, you are going to use this to lift the bars). In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together. Press inside the bottom of a 9x13-inch baking pan. Bake for 5 minutes. Remove from oven to cool. Blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. Once well combined, pour on top of your graham cracker/oat crust. And smooth out. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer. Mix all purpose flour, rolled oats, brown sugar, cinnamon and coconut oil for the Apple Crisp topping. Sprinkle with the Apple Crisp Topping. Bake at 350F for 40-50 minutes. Once it's done cooking, cool for 15 minutes, then refrigerate overnight. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars. Dig in! [GMG Originals]

Sometimes, all it takes is a little dash of something new to re-invent the classic family meal. Sure, nothing says North America like steak and potatoes, but this juicy bourbon and Coke sauce brings a little extra oomph to an old favorite. Your family will love the fluffy/crispy combination of crunch and yum of these garlic smashed potatoes. This easy side dish goes perfectly well with a nice, juicy steak. These delicious golden goodies are the best of both worlds, which is perfect for picky eaters! Your family will enjoy eating these garlicy, bite-sized potatoes between mouthfuls of tasty steak. Bourbon Coke Steaks Ingredients: - 2 NY Strip Steaks - 1 cup Coke - 1/2 cup bourbon (about 2 miniatures) - 2 Tbsp Sriracha - 3 Tbsp brown sugar - 3 Tbsp soy sauce - 1/4 cup Worcestershire sauce - 1 tsp black pepper Directions: Combine the Coke, bourbon, Sriracha, brown sugar, soy sauce, Worcestershire sauce and black pepper together. Place the steaks in a ziptop bag or bowl and pour marinade over top. Leave the steaks to marinade in the fridge for 4 hours or overnight. When you're ready to cook the steaks, prepare grill and cook steaks 4 minutes on each side for medium rare. Smashed Potatoes Ingredients: - 24 ounces Dutch yellow baby potatoes - 2 Tbsp olive oil - 3 cloves garlic, pressed - 1 Tbsp fresh basil - Kosher salt and freshly ground black pepper, to taste Directions: Preheat oven to 450 degrees Fahrenheit Lightly oil a baking sheet or coat with nonstick spray In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well Place potatoes onto the baking sheet Using a potato masher or fork, carefully smash the potatoes until flattened, but still in one piece. Top potatoes with olive oil, garlic and basil. Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Bon Appetit! [GMG Originals]

While everyone else scrambles to make something unique and different for dessert, why not just take an old classic and give it a new twist? Banana Cream Pie is already a well-loved treat but why not make it into little bite-size morsels that will help your dessert stand out? Banana Cream Cookies are a delicious and easy dish to make. Try it out and see how good these mini treats really are! Ingredients: Cookie Cups: - 1 cup sugar - 1/2 cup softened butter - 1 egg - 1 tsp vanilla - 1/3 cup sour cream - 1/2 tsp salt - 1/2 tsp baking soda - 2 cups flour Banana Cream Filling: - 1 box Banana Cream instant Pudding (3.4oz box) - 1/2 cup milk - 8 oz whipped cream - 1-2 bananas, sliced Directions: Preheat your oven to 325 degrees. Spray a mini muffin tin with non-stick cooking spray and set it aside. In a bowl, beat butter and sugar together. Mix in the egg and vanilla. Now add the sour cream, salt, baking powder and flower and mix until combined. Using an ice cream scoop, fill the muffin tin with your batter. The ice cream scoop will help them stay relatively uniform in size. Bake at 325 for 17 minutes. While your cookies are baking, mix your banana cream pudding with milk and whisk until combined. Add the whipped cream to the pudding, and fold it in with a spatula. Store in fridge until you are ready to use it. When your cookies come out of the oven, let them sit for 2 minutes. Then, using the back of a wooden spoon press down into the center creating a well. Let them cool completely before you fill with the banana cream. Now, load your banana cream into a pastry bag (or a ziplock bag with the end cut off) and fill the well with the cream filling up to the top. Top with a piece of your sliced banana and you have the perfect little creamy Banana Cream Cookies! http://www.shared.com/banana-cream-2025186014/ [GMG Originals]

Bruschetta is the best appetizer for a party, or a meal with some wine while you're relaxing at home. This particular Balsamic Bruschetta recipe has amazing flavor from the added balsamic vinegar that compliments the rest of your usual bruschetta toppings beautifully. We used some very sharp[Zwilling Twin Four Star knives](http://www.zwilling.ca/zwilling/knives-and-accessories/35168-100-zwilling-four-star-3-pc-starter-set#.V_ziB-grKUn) and [wood fiber cutting board](http://www.zwilling.ca/zwilling/knives-and-accessories/30772-602-zwilling-wood-fiber-boardlarge-13x18#.V_ziBegrKUm) to do all our chopping - the ergonomically molded handle has set the standard for comfort and control, and the edge is made to cut with ease. This Balsamic Bruschetta is absolutely delish! Ingredients: - 8 Roma tomatoes, diced - 1/3 cup chopped fresh basil - 1/4 cup shredded or grated Parmesan cheese - 2 cloves garlic, minced - 1 Tablespoon balsamic vinegar - 1 teaspoon olive oil - 1/4 teaspoon kosher salt - 1/4 teaspoon ground black pepper Directions: Cut a loaf of French bread into 1/2-inch slices. Place bread slices onto a baking sheet and toast for 2-3 minutes on 425 degrees. Dice your tomatoes and cut your basil into thin ribbons. Add tomatoes and basil to a large mixing bowl. Add grated Parmesan and crushed garlic to mixing bowl. Add olive oil and balsamic vinegar to mixing bowl. Season mixture with salt and pepper. Mix well to combine ingredients. Top the toasted the French bread slices with tomato mixture and Parmesan spread on top in a 425 degree oven for another 2-3 minutes, or until Parmesan is slightly melted for a warm appetizer. Serve and enjoy! [GMG Originals]

Nobody will turn down a banana cream pie, but a cheesecake? Don't need to ask me twice! This Banana Cream Cheesecake takes things a step further made in single serving mason jars, layered with fresh banana slices, a pudding-cheesecake blend, and vanilla cookies. These are best eaten freshly made and topped with whipped cream and another cookie (or two). The banana flavor really adds a tropical oomph to the mix that you won't want to put down! Ingredients: - 1 3.4 ounces package Banana Cream Instant Pudding - 1 8 ounces package cream cheese, softened - 1 ⅓ cups milk - 1 8 ounces (3 cups) tub Cool Whip, divided - 1 sliced banana - 1 cup vanilla wafers Directions: In a bowl, whisk together the Banana Cream Instant Pudding and milk. Set aside for about 5 minutes. In a mixing bowl, beat together the softened cream cheese and pudding. Once well combined, fold in the 2 ½ cups of Cool Whip and refrigerate. When ready to serve, layer your jars with vanilla wafers, sliced bananas and banana cream cheesecake filling and top with remaining Cool Whip. [GMG Originals]

These Baked Apple Pie Roll Ups are going to completely change the pie game for you and those lucky individuals you share with! They are so easy to make and will make the perfect addition to all the family dinners that coming up this season. Thanksgiving is coming up quick! You could even try out other fillings to make a wide variety for your guests. Apple pie isn't the only yummy pie! It also isn't necessary to use homemade apple pie filling, so if you would rather use a canned version to save on time they will still turn out amazing. The Baked Apple Pie Roll Ups are a great baking activity you can do with your kids that they will enjoy making as much as they enjoy eating! Ingredients - 10 Slices White Bread - 1 Can Apple Pie Filling - 1/3 Cup Melted Butter - 1/2 Cup Sugar - 1 Teaspoon Cinnamon Directions: Preheat your oven to 350 degrees. Start by cutting off the crusts of your bread slices. Using a rolling pin, flatten the bread to get it ready to roll. If your apple fie filling has larger chunks of apples, it may be best to cut them up a little bit more before trying to fit them in the roll. Once you have small pieces that will roll nicely, put about 2 tablespoons worth of your pie filling into the flattened bread. Then start rolling! Once you have all your rolls ready, dip them into the melted butter. When they are thoroughly coated roll them in your cinnamon-sugar mixture. Place all your Apple Pie Roll Ups onto a parchment lined cookie sheet with the seam side down so they don't unroll and bake for 5 minutes or until golden and crispy. Serve with a yummy caramel dip and they are guaranteed to disappear right before your eyes. [GMG Originals]

Salsa is one of my favorite things to make for a get together - it's just too easy to throw together in a hurry with little muss or fuss. This Apple Pie Salsa with Cinnamon Sugar Chips recipe is just as easy, but brings in the comforting flavors of fall. There's a lot of chopping that goes into this recipe, so I would make sure you have a set of good sharp knives that can cut through the apples with ease. We used [Zwilling's 8" Chef's Knife](http://www.zwilling.ca/zwilling/knives-and-accessories/35168-100-zwilling-four-star-3-pc-starter-set#.V-mJCigrKUn) from their Four Star line and it worked perfectly! Once I figured out how to make cinnamon sugar chips, I was hooked! I make these all the time now, and this apple pie salsa is just perfect to dip in to. Don't forget to top it all off with a dollop of whipped cream for a creaminess that will compliment the cinnamon taste throughout - it's heavenly! Ingredients: For the salsa - 4 medium Granny Smith apples, diced - 2 teaspoons lemon juice - 1 cup light brown sugar - 2 tablespoons butter - 1 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1 tablespoon cornstarch - 2 teaspoons vanilla - 1/2 cup whipped cream (optional) For the cinnamon sugar chips - 1/4 cup sugar - 1 tablespoon cinnamon - 5 flour tortillas - 2 tablespoons melted butter Directions: To make the salsa, begin by chopping up apples into a small dice. In large sauté pan, combine apples, lemon juice, brown sugar, butter, cinnamon, and nutmeg. Cook over medium heat for 20 minutes, stirring occasionally. Stir in cornstarch. Cook for two minutes, stirring occasionally. Remove from heat. Stir in vanilla. To make the cinnamon sugar chips, preheat oven to 350 degrees. In small bowl, combine sugar and cinnamon. Brush both sides of each tortilla with melted butter. Rub cinnamon-sugar mixture onto both sides of each tortilla. Cut tortillas into wedges. Place on ungreased baking sheet. Bake for 14-16 minutes until brown and crisp. Cool on wire rack. Serve warm. Top with whipped cream just before serving. [GMG Originals]

This dish is a fun, sweet and unique twist on a classic savory 7 layer dip. 7 Layer Fruit Dip is incredibly fast and easy to make, and is especially handy to whip up when you have a party, potluck or picnic to attend and don't know what to bring! Just layer all the ingredients in a bowl and you're good to go! This recipe doesn't really have any specific measurements for the ingredients - just use whatever amount is right for the container you're using. We layered graham cracker crumbs, marshmallow fluff, strawberry whipped cream cheese, coconut flakes, strawberries, blueberries and chocolate sauce - but you can use whatever toppings you like. Serve this up with cinnamon chips and you have a delicious dessert to bring to your next party! Ingredients: Fruit Dip - Graham Cracker Crumbs - Marshmallow Fluff - Strawberry Whipped Cream Cheese - Sweetened Coconut Flakes - Hot Fudge Sauce - Strawberries - Blueberries Cinnamon Chips - 10 (10 inch) flour tortillas - Cooking spray - 2 tablespoons cinnamon sugar Directions: Layer your ingredients into a bowl or dish in the following order: graham cracker crumbs, marshmallow fluff, then the strawberry cream cheese. Chop your strawberries up into small bite sized pieces about the same size as your blueberries. Layer your blueberries and strawberries. Top with coconut and hot fudge drizzles. To make the cinnamon chips preheat oven to 350 degrees F. Coat each flour tortilla with cooking spray. Cut each tortilla into wedges and coat with cinnamon sugar. Place sugar coated tortilla wedges on baking sheet and bake in the oven for 8 minutes. Allow chips to cool and serve with fruit dip. Enjoy! [GMG Originals]

Ingredients: - 8 ounces cream cheese, softened - 2 cups sour cream - 1 ½ cups shredded cheddar cheese - 6 slices bacon, cooked and crumbled - ½ cup sliced green onion Directions: Preheat oven to 400 degrees. Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot. Serve with bread slices, crackers, or veggies. [GMG Originals]

Not only are these adorable, but they are super tasty. Easy and fast, these brownies would be a mega hit at any Halloween party - whether it's with kids or adults! Brownies are the best treat around and it doesn't take much to turn them into spooky little ghosts that will liven up any any party or even just a regular work day! I can honestly say that our office went nuts over these before they even arrived. Try them out for yourself! Ingredients: - 1 box brownie mix - 1/4 cup water* - 1/4 cup vegetable oil* - 1 egg* - 1 1/4 cups white frosting - 16 large marshmallows - Black decorative gel icing *Depends on your brownie mix, use the ingredients it lists in the recipe. Directions: Preheat oven to 350 degrees. Line your pan with tin foil and spray with cooking spray. Mix you brownie mix with the water, vegetable oil and eggs. Pour into the pan and cook as the directions on the box say. Let the brownies cool completely before lifting them out of the pan by the tin foil. Cut them into 4 x 4 rows to create your squares. Scoop the frosting into a microwave safe bowl and heat for 30 seconds, stirring every 10 seconds until smooth and fluid. Place a marshmallow on top of each brownie and spoon 1 tablespoon of the liquid frosting over it. The frosting will need about 30 minutes to set, and then you can use the black gel to add your eyes and mouths. Everyone is going to love these little ghosts so maybe make a couple batches! [GMG Originals]

For a best of both worlds kind of dinner, Sloppy Joe Pot Pie will satisfy any cravings for comfort food. This recipe is great when you want to feed a bunch of people in a short amount of time. All it takes is a flavorful sloppy joe mixture (packed with tons of veggies for the health factor!) and some prepared biscuit dough. Give this a bake (and don't forget the cheese!) and serve this up in bowls. Each serving will have its own fluffy biscuit that you can use to dunk and sop up every last bite. Ingredients: - 2 pounds ground beef - 2 green bell peppers - 1 sweet onion - 2 cups sweet corn - 2 15-ounce cans sloppy joe sauce - 1 cup grated cheddar cheese - 1 package refrigerated biscuits (8-10 biscuits) - 2 green onions Directions: Crumble beef in large skillet. Dice the peppers and onions and add to the skillet with the beef. Cook until beef is cooked through, stirring often. Drain fat. Add the corn and sloppy joe sauce to the pan. Stir well to combine. Pour mixture into a 9x13 baking dish and topped with grated cheddar. Place biscuits on top of cheese. Bake in a 350 degree oven for 18 minutes or until biscuits are cooked through and golden brown. Dice the green onions and sprinkle over the top. Serve immediately. [GMG Originals]

Ingredients: - 1 white cake (prepared in a 13×9 baking dish) - 1 cup light brown sugar, packed - 4 cup apples, diced - ¼ cup water - 1 tsp cinnamon - ¼ tsp nutmeg - ¼ tsp salt - 14 oz can sweetened condensed milk - 1 box (3.4 oz) Instant vanilla pudding mix - 2 cup milk - 1 tsp cinnamon - 12 oz whipped topping, thawed Directions: Prepare white cake according to box directions for a 13×9 cake. In a large skillet, whisk together the brown sugar with water, 1tsp cinnamon, nutmeg and salt. Heat over medium high heat until bubbly, then add diced apples. Reduce heat to low and simmer apples about 12-15 minutes. When cake is done baking, poke holes all over. Pour can of sweetened condensed milk over hot cake. Then pour apple mixture. Spread and smooth until apples are evenly dispersed over top of cake and liquids have drained into the poked holes of the cake. Refrigerate 3-4 hours or overnight. While cake is in refrigerator, whisk the vanilla pudding with milk and 1 tsp cinnamon until smooth. Refrigerate until ready to serve. When ready to serve cake, combine pudding mixture with thawed Cool Whip. Spread over cake, slice and serve. ENJOY! http://www.shared.com/apple-pie-poke-cake-2024820640/ [GMG Originals]

It's that time of the year to get spooky and creative with your food! Bake up these Jalapeño Popper Mummies for a Halloween get together and guaranteed you won't have any left. Stuffed with a cream cheese mixture and wrapped in crescent roll dough cut into thin strips, these are so much fun to make and eat. You'll be amazed at the transformation into mummies when they get out of the oven. Feel free to substitute the candy eyes for a small dot of cream cheese with a piece of black olive. Ingredients: - 10 jalapeño peppers, sliced in half lengthwise and pith/seeds removed (use rubber gloves so your hands don't burn from the jalapeño). Leave the stem if you can on some or all of the halves. - 8 ounces cream cheese, room temperature - 8 ounces jack cheese, shredded - 1 green onion, finely chopped - ½ teaspoon salt - 1 can Pillsbury crescent roll dough - Candy eyeballs Directions: Preheat oven 400 degrees. In a small bowl, mix the cream cheese, jack cheese, scallion and salt until well blended. Roll out the crescent rolls and separate into 4 rectangles (not triangles) with a perforation in the middle of each. Press your fingers into the perforations to seal them. Using a pizza cutter, cut each rectangle into 10 long pieces lengthwise. Fill each jalepeño half with the cheese mixture. Wrap each jalapeño half with the dough, leaving a space for the eyes. Use two pieces of dough if necessary. Place on baking sheet. Bake in oven for 8-10 minutes. Remove from the oven and press the eyes into the cheese where the opening is. Remove eyes before eating. You may also use a little cream cheese and a piece of black olive for the eyes. Serve immediately. http://www.shared.com/jalapeno-popper-mummies-2041786216/ [GMG Originals]

Back to school time means it's time to have some fun with the kids to break up the monotony of daily routine. These Fruit and Veggie Bug Snacks are a blast to put together with your kids. Follow along with our tutorial, or use your imagination to make up some new little critters! This is a great way to introduce or encourage healthy eating with the little ones. This is even a great idea for a party activity, or for a weekend afternoon snack. Just remember, don't get bugged out - these are snacks, not real little insects! Ingredients: For the snails - Celery stalks - Peanut butter or cream cheese, at room temperature - Sliced apple - Sliced orange - Sliced kiwi - sliced cucumber - Grape tomatoes - Cashews For the caterpillars - Celery stalks - Peanut butter or cream cheese, at room temperature - Grapes - Blueberries - Grape tomatoes - Candy eyes - Celery matchsticks Directions: To make the snails, fill celery stalks with peanut butter or cream cheese and top with an apple, orange, kiwi, cucumber or tomato shell and a cashew head. Use peanut butter or cream cheese to glue on candy eyes. To make the caterpillars, fill celery stalks with peanut butter or cream cheese and top with grapes, blueberries or grape tomatoes for the body and head. Use peanut butter or cream cheese to glue on candy eyes and celery matchstick for antennae. http://www.shared.com/fruit-veggie-bug-snacks-are-2032991752/ [GMG Originals]

Baked muffin pancakes are a super fun and easy way to eat pancakes. This breakfast pairs the convenience of muffins with the deliciousness of pancakes - making them perfect for whenever the craving strikes! Just whip up a batch on the weekend and you have breakfast made for the entire week. What's even more exciting is that you can personalize each muffin pancake any way you want with different mix-ins. Throw in some blueberries, chocolate chips or even crumbled bacon - the sky's the limit! Once you try them, breakfast will never be the same. Here's how to make them yourself. Ingredients: - 2 cups pancake mix - 2/3 cup milk - 2 eggs - 1/2 cup maple syrup - optional mix-ins Directions: 1. Preheat oven to 350° Next, mix together pancake mix, milk, eggs and 1/2 cup of maple syrup. 2. Either spray muffin tin with nonstick spray or use muffin liners. Fill 2/3 of the way full. If you are using the mix-ins, do so now. About 1/2 to 1 TB of a mix-in. 3. Bake for 14-15 minutes or until a toothpick, inserted, comes out clean. Enjoy! For storage: You can refrigerate in a sealed container/bag for 3-4 days. To reheat, place in microwave or toaster oven. For freezing: Once they are done baking and have cooled for 15-20 mins, place them on a cookie sheet and place in freezer for about 1-2 hours. Once frozen, you can throw them in a ziplock bag and return to the freezer for storage. When ready use, remove desired amount of pancake muffins and reheat in either the microwave, toaster oven or the oven until warm. [GMG Originals]