Candy Corn Cheesecake-

Ingredients:

2 cups finely crushed Oreo cookies 1/4 cup butter, melted 3 (8-ounce) packages cream cheese, at room temperature 8 ounces mascarpone cheese, at room temperature 8 ounces sour cream 1 1/2 cups honey 1 1/2 cups granulated white sugar 6 large eggs 1/3 cup all-purpose flour 1/2 cup heavy whipping cream 1 teaspoon pure vanilla extract yellow color paste (or gel) orange color paste (or gel) 1/2 cup heavy whipping cream, for topping candy corn, for topping decoration

1. Preheat oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see tips below if you only have a 9-inch pan).

2. Prepare crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.

3. Prepare cheesecake: In a large bowl, combine cream cheese, mascarpone,

and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce speed to low. Add flour, cream, and vanilla, beating until combined. Divide batter into thirds, reserving onethird of the batter white. In one bowl, add a small amount of yellow color paste; whisk until combined and add more color until desired hue is reached. In a second bowl, repeat this process with the orange color paste.

4. Pour yellow batter into baked cookie crust. Bake 30- 35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.

5. Pour orange batter on top of the baked yellow layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.

6. Pour remaining untinted batter onto baked orange layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool completely.

7. Refrigerate for 24 hours. Gently run a sharp knife around the edge of the pan; then release the sides. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan (if you feel brave enough!)

8. In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread whipped cream on top of cheesecake; use candy corn to decorate.

Peanut Brittle 1 1/2 teaspoons baking soda 1 teaspoon water 1 teaspoon vanilla 1 1/2 cups sugar 1 cup water 1 cup light corn syrup 3 tablespoons butter or margarine 1 pound shelled unroasted peanuts 1 Heat oven to 200F. Butter 2 cookie sheets, 15 1/2x12 inches, and keep warm in oven. Mix baking soda, 1 teaspoon water and the vanilla; reserve. 2 Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water. 3 Stir in butter and peanuts. Cook, stirring constantly, to 300F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. 4 Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in covered container.

Oven Caramel Corn 12 cups popped popcorn 1 1/2 cups walnut or pecan halves or 1 1/2 cups unblanched whole almonds 1 cup packed brown sugar 1/2 cup butter or margarine 1/4 cup light corn syrup 1/2 teaspoon salt 1/2 teaspoon baking soda Heat oven to 200F. Divide popcorn and pecans between 2 ungreased rectangular pans, 13x9x2 inches. 2 Heat brown sugar, butter, corn syrup and salt in 3-quart saucepan over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Stir in baking soda. 3 Pour mixture over popcorn and walnuts; stir until well coated. Bake 1 hour, stirring every 15 minutes.

Mexican Chocolate Brownies (Gluten Free) 3 cups Cinnamon Chex cereal 3 tablespoons packed brown sugar 1/4 teaspoon baking soda 1/4 cup butter or margarine, melted 1 box (16 oz) Betty Crocker Gluten Free brownie mix 1/4 cup butter or margarine, melted 2 eggs 1 Heat oven to 350F. Spray bottom only of 8-inch square pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin to make about 1 1/2 cups. 2 In medium bowl, mix cereal, brown sugar and baking soda; stir in 1/4 cup melted butter until well mixed. Reserve 1/3 cup cereal mixture for topping.

Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes. 3 Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. Drop batter by small spoonfuls over baked layer. Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture. 4 Bake 30 to 34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test). Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered.