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*Tip: To get potatoes to brown properly, it is important to dry them well before cooking. If you don’t have a salad spinner, dry the potatoes by pressing the water out with a potato ricer or by patting the shredded potatoes dry with paper towels. **Tip: A skillet with sloping sides works particularly well. Loaded Hash Browns: Top with scrambled, soft-boiled, or hard-boiled eggs; crisp-cooked and crumbled bacon; cooked pork or chicken sausage; thinly sliced prosciutto, ham, or turkey; chopped white, red, or green onion, sweet pepper, and/or mushrooms; shredded or crumbled cheese; thinly sliced jalapeno chile peppers; salsa; sour cream; hot pepper sauce; and/or chopped fresh herbs....

1 8 ounce package softened cream cheese ⅓ cup sugar 1 teaspoon instant espresso powder ½ cup whipping cream ¼ cup finely chopped macadamia nuts ½ cup toasted coconut Honey Filling with Berries 3 ounce softened cream cheese 2 tablespoon honey ½ teaspoon vanilla ½ cup whipping cream sliced fresh strawberries or other berries Lemon Cheesecake Filling 1 8 ounce package softened cream cheese ⅓ cup sugar 3 tablespoon lemon curd

1 tablespoon olive oil 1 tablespoon chopped shallot 1 cup ruby port 2 tablespoon fig or quince jam, large pieces snipped ½ teaspoon dried thyme, crushed 3 tablespoon red wine vinegar 3 tablespoon olive oil ¼ teaspoon salt ⅛ teaspoon ground black pepper Shortcut: Instead of making Port Glaze and Vinaigrette, use 1 cup bottled balsamic vinaigrette salad dressing (1/3 cup for the glaze and 2/3 cup for the vinaigrette).

24 flat-bottom ice cream cones 1 cup all-purpose flour 6 tablespoon unsweetened cocoa powder ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 6 tablespoon butter, softened 1 cup granulated sugar 2 eggs, room temperature 1 teaspoon vanilla ¾ cup milk Vanilla Buttercream: ½ cup butter, softened 2 teaspoon vanilla Pinch of salt 4 - 4 ½ cup powdered sugar ¼ cup milk Green food coloring White jimmy sprinkles Candy flowers (optional)

½ cup whipping cream 1 cup bittersweet or semisweet chocolate pieces

1 15 ounce can pumpkin ½ cup mascarpone cheese ½ cup packed brown sugar ¼ cup granulated sugar 1 teaspoon pumpkin pie spice 4 eggs, lightly beaten 3 ounce brewed espresso Whipped cream (optional) Caramel sauce (optional) Pumpkin pie spice (optional) 1 recipe Baked Piecrust Piecrust 1 ¼ cup all-purpose flour 1 teaspoon sugar ½ teaspoon salt ⅓ cup butter, cut into cubes 2 tablespoon shortening 4 - 5 tablespoon very cold water

4 cup water 3 cup sugar 2 cup dried hibiscus flowers or 8 Red Zinger herb tea bags 1 teaspoon ground cinnamon 4 cup blueberries

Make-Ahead Directions: Prepare as directed through Step 3, except do not preheat oven. Cover lasagna with plastic wrap. Chill for up to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover with foil as directed. Bake for 50 to 60 minutes or until edges are bubbly. Uncover; bake about 10 minutes more or until top begins to brown. Continue as directed.