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Yogurt Pie-PIC

Yogurt Pie


In a medium bowl, beat pudding mix, milk and yogurt with a mixer for about 1 minute or until smooth. Fold in whipped topping. Layer bananas in the bottom of the crust. Add the pudding mix evenly over the bananas. Top with berries of choice.

Cover and freeze 3 hours or until firm.

Pull from freezer 10-15 minutes before serving.

Strawberry Trifle-PIC

Strawberry Trifle


In a bowl, puree half of the strawberries with the lemon juice and powdered sugar. Thinly slice the remaining strawberries and set both aside.

Spooky Streusel-PIC

Spooky Streusel


Preheat oven to 350 degrees. Line a 13x9 pan with parchment paper, letting it hang 1 1⁄2 inches over the sides.

In a bowl, mix the flour, 1⁄2 cup sugar, brown sugar and butter until the mixture crumbles, then stir in the oats and pecans.

Snicker Doodle Apple Cobbler-PIC

Snicker Doodle Apple Cobbler


Preheat oven to 350 degrees.

Arrange sliced apples in a 13x9-inch baking dish. Try not to double layer the apples. Evenly distribute the two envelopes of Alpine Spiced Apple Cider Mix over the apples. Cut the salted butter into small cubes and arrange over apples and cider.

Salted Caramel Strawberries-PIC

Salted Caramel Strawberries


Pat strawberries completely dry with paper towels.

Microwave caramels, whipping cream and salt in a quart sized microwave-safe bowl at medium power for 3 1⁄2 minutes or until smooth, stirring at 1 minute intervals.

Dip each strawberry halfway into the caramel mixture. Roll in nuts and place lightly on the greased wax paper.

Red Velvet Brownies-PIC

Red Velvet Brownies


Preheat oven to 350 degrees. Lightly grease a 9x9 pan, set aside.

In a small microwave safe bowl, melt the butter and chocolate together. Stir with a fork until smooth and set aside to cool.

Raspberry White Chocolate Cupcakes-PIC

Raspberry White Chocolate Cupcakes


Preheat oven to 325 degrees. Line cupcake pan with liners; set aside.

In a mixer with the paddle attachment, add the dry ingredients. Mix on low and slowly add the oil. Add the eggs, milk, extract and raspberry puree and mix on medium speed for about 3 minutes scraping the sides as needed.

Fill cupcake liners 3/4 full. Bake for 20 minutes. Cool completely before frosting.

Pumpkin Shmumpkin Cake-PIC

Pumpkin Shmumpkin Cake


Preheat the oven to 350°. Generously grease a 9x13 inch baking pan; set aside.

In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Cool before serving. Top with Ghost Fluff Dip.