83 fold recipes

Frosted pecan cuplets, bite-sized butter cookies rolled in chopped pecans with a tinted buttercream center. A festive thumbprint cookie for holiday cookie trays.

Just 4 ingredients: devil's food cake mix, melted butter, peanut butter, and marshmallow creme layered into gooey, fudgy bars. Makes 3 dozen in 40 minutes with zero mixer required.

Ghoul-Ade Halloween drink with green lemonade and jiggly cherry gelatin "gopher guts" floating inside. A spooky, fun party drink for kids that's easy to make.

Neapolitan torte stacks chocolate, vanilla, and pink cake layers with green cream cheese filling and chocolate frosting. A retro Italian-flag-colored layer cake from boxed mixes.

No-bake summer cake with angel food cake suspended in strawberry gelatin and fruit cocktail, chilled in a fluted mold. A retro dessert that's refreshing and light.

Pumpkin-shaped Halloween cake made from two chocolate bundt cakes stacked together, frosted orange with a banana stem and fruit roll-up jack-o-lantern face.

Canned apple pie filling made with tart sliced apples, cinnamon, nutmeg, and a cornstarch sugar syrup. Water bath canning recipe yields 6 quarts, each jar fills a two-crust pie.

Melt-away butter cookies with vanilla and almond extract, pressed with a cookie gun and optionally dipped in chocolate with chopped pecans. Yields 7 dozen.

Peanut Butter Ho Ho Cake with a devil's food cake base, fluffy whipped peanut butter filling, and pourable chocolate frosting. A nostalgic, no-fuss dessert that starts with a cake mix.

Rocky road cake: a moist devil's food bundt loaded with chocolate chunks, marshmallows, raisins, and nuts. Mayonnaise in the batter keeps every slice tender and rich.

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

Rotting Crone's Kisses Halloween appetizer with green-tinted cream cheese mouths, pimiento lips, and pea and raisin teeth on crackers. A creepy, fun no-cook Halloween snack kids love to make.

Thai mung bean pastries (khanom thuay) with a sweet mung bean flour base topped with coconut-rice flour cream and toasted yellow mung beans. A colorful, no-bake Thai dessert.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Surprise your family this Christmas with these decorative cookies that can bring out the holiday cheer in everyone.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.