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Our Recipes

Ghost Fluff Dip


In a large bowl, mix together pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping.

Chill for at least 1 hour. Serve with Anna’s Thins, fruit or on Pumpkin Shumpkin Cake.

Ghost Balls


In a double boiler over medium low heat, melt 1⁄2 Cup of the white chocolate chips, stirring frequently to avoid burning. Transfer to mixing bowl and add the cookie crumbs, pumpkin, sugar, salt and cream cheese and beat with electric mixer until smooth. Chill for about 2 hours or until solid enough to roll into balls.

Fruit Dip-Sherbet


Mix yogurt, sugar, orange zest and juice concentrate in a medium bowl until blended. Gently stir in the Cool Whip.

Cover and refrigerate for several hours or until chilled. Serve with fresh cut fruits.

Fruit Dip-Lemonade


In a medium bowl, mix yogurt, sugar, lemon zest and juice concentrate until blended. Gently stir in the Cool Whip.

Cover and refrigerate for several hours or until chilled. Serve with fresh cut fruits.

Eggnog Fudge


Line an 8-inch square pan with parchment paper letting the sides hang over; set aside.

In a large saucepan, combine the sugar, butter, eggnog and salt and bring to a rolling boil over medium-high heat. Stirring constantly, boil for 10 minutes. Remove from heat.

Cyndy's Strawberry Lemon Cake


Preheat oven to 350°. Grease three 8-inch pans; set aside.

Mix together the cake mix, eggs, water, oil, 1 tablespoon lemon zest and all the lemon juice. Pour into three prepared pans. Bake for 20-25 minutes. Let cool completely.

Cupid's Crunch


Heat the broken almond bark according to package instructions. In a large bowl or a 2 gallon zippered bag, add the popcorn, pretzels, cookies, M&M and Mike & Ike candies. Pour half of the melted chocolate over the snack mix. Line a baking sheet with wax paper and pack the snack mix into the pan. Drizzle with the remaining almond bark and top with sprinkles.

Crock Pot Pear Crisp


In a mixing bowl, cream the butter and sugar. Add vanilla and cinnamon and mix well. Stir in the oats; set aside.

Place pears in the bottom of the crock pot. Evenly spread oat mixture on top. Set the crock pot to low and cook for 4 hours. Best served with a scoop of vanilla ice cream.

* For More Crisp: double everything but the pears.

Chocolate Truffles


In a food processor, process cookies into small crumbs. Remove from food processor and take 3 cups of cookie crumbs and mix with cream cheese until well blended. Put remaining crumbs aside for later. Shape into approximately 42 one inch balls.

In a double boiler, melt chocolate. Dip balls into the melted chocolate and then place on wax paper. Sprinkle with remaining cookie crumbs.



Preheat the oven to 350 degrees. Wrap outside of a 9 inch springform pan with heavy-duty foil, set aside.

In a food processor, chop almonds, cracker crumbs, sugar and butter until crumbles form. Press mixture on bottom of prepared pan. Bake about 12 minutes; cool completely. Decrease oven temperature to 325 degrees.