Heat oven to 350° F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut dough lengthwise into thirds, forming 3 long strips. Press out strips to flatten to 2 1/2-inch width.

Cut cheese sticks into 18 (about 1-inch) pieces. Place 6 pieces of the cheese evenly along length of one dough strip, to within 1 inch of each end. Pull up long sides of dough strip and pinch to seal seam, encasing cheese in dough. Repeat with remaining dough and cheese.

In small bowl, beat egg and water with wire whisk. Brush egg mixture over strips. Sprinkle one strip with sesame seed, one with fennel seed and one with poppy seed. On cookie sheet, braid dough strips, seam sides up, pinching seams to seal if necessary; tuck ends under.

Bake 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut crosswise into slices. Serve warm.

In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook 15 to 20 minutes, stirring frequently, or until onion is golden brown. Remove from skillet; set aside.

Heat oven to 400°F. In same skillet, cook bacon over medium-high heat 7 to 9 minutes, stirring frequently, or until almost crisp. Set aside.

Sprinkle cornmeal onto large cookie sheet. Unroll pizza dough onto cookie sheet; press into 15x12-inch rectangle. Bake 7 minutes. Remove from oven.

Meanwhile, in small bowl, combine apricot preserves and crushed red pepper; blend well. Spread evenly over partially baked crust. Top with onions, bacon, dates, almonds and goat cheese.

Bake 6 to 8 minutes or until cheese is melted and crust edges are golden brown. Remove from oven. Sprinkle with basil. Cut into 24 squares. Serve warm.

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, knead cookie dough and flour with hands until well blended. Stir in baking chips. Reserve 1 cup of the mixture. Press remaining mixture in 10- or 11-inch tart pan with removable bottom.

Bake 13 to 18 minutes or until edges just begin to brown. Cool 5 minutes. In small microwavable bowl, microwave lemon curd on High 20 to 30 seconds or until softened; stir until smooth and of spreading consistency. Spread to within 1 inch of crust edge. Sprinkle remaining crumb mixture evenly over top of tart.

Bake an additional 20 to 30 minutes or until light golden brown. Cool completely, about 1 hour. To serve, cut into 12 wedges. Store covered.

Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan. Bake 28 to 31 minutes. Cool completely, about 1 hour.

Spread coconut evenly into 15x10-inch pan with sides. Bake 15 to 20 minutes or until coconut is light brown, stirring twice during baking. In large bowl, stir together 1 1/2 cups of the toasted coconut (reserve remaining coconut) and sweetened condensed milk. Crumble cooled brownies into bowl; stir to combine.

Line large cookie sheets with cooking parchment paper. To make each bonbon, roll 1 tablespoon brownie mixture into 1 1/4-inch ball, forming a total of 55 balls. Place on paper-lined cookie sheet. Freeze 15 minutes.

In medium microwavable bowl, microwave baking chips on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Place reserved toasted coconut in shallow dish. To coat brownie balls, work with 1/4 at a time; keeping remaining brownie balls in freezer. Using two forks, coat each brownie ball completely with thin layer of chocolate. Drop into coconut; turn to coat completely. Place on paper-lined cookie sheet. Microwave chocolate an additional 30 seconds if necessary to maintain dipping consistency.

Refrigerate bonbons 30 minutes to set chocolate. For best texture, serve at room temperature. Store covered in refrigerator.

Heat oven to 350°F. In large bowl, mix ground beef, bread crumbs, 1 teaspoon of the salt, 1/4 teaspoon of the pepper, pesto and egg. Divide mixture in half; mold each into 4x3-inch loaf. Place both loaves in 8-inch square (2-quart) glass baking dish.

Bake 45 to 55 minutes or until meat thermometer inserted in center of loaf reads 160°F. Remove loaves from baking dish and place on cutting board; cool 15 minutes. Increase oven temperature to 400°F.

Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until onion begins to soften, about 5 minutes. Stir in balsamic vinegar, tomato paste and minced garlic. Remove from heat; set aside.

Place biscuits on ungreased cookie sheet. Brush tops of biscuits with melted butter. Sprinkle with cheese. Bake at 400°F 8 to 11 minutes or until golden brown. Remove from oven; cool 3 minutes.

Cut each meat loaf into 5 slices. Spread onion mixture evenly over meat slices. Split biscuits; place meat slices between biscuit halves.

Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.

Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans, and raisins. Cook 5 to 8 minutes, stirring occasionally, or until thoroughly heated. Remove from heat; cover to keep warm.

Meanwhile, using a rolling pin, roll out each biscuit to 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.

Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.

Using a small serrated knife, make a 5-inch cut in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.

Heat oven to 350ºF. Grease bottom and sides of 13x9-inch glass baking dish with 1 tablespoon of the butter. Place 3 tablespoons of the cinnamon sugar in large resealable food-storage plastic bag.

Separate dough into 20 biscuits; cut each into quarters. Place in bag with cinnamon sugar; shake to coat. Arrange pieces in pan; sprinkle with coconut.

Measure 1/2 cup of the condensed milk in small microwavable measuring cup; set aside. Pour remaining condensed milk into medium bowl. Add eggs, 1 teaspoon of the vanilla and almond extract; beat with wire whisk until well blended. Spoon over biscuit pieces; sprinkle with almonds and remaining 1 tablespoon cinnamon sugar.

Bake 30 to 35 minutes or until golden brown. Cool on cooling rack 20 minutes.

Meanwhile, add remaining 1 tablespoon butter and baking chips to reserved condensed milk. Microwave on High 30 to 45 seconds or until chips are melted; stir until smooth. Stir in remaining 1/2 teaspoon vanilla.

To serve, cut into 15 squares. Place on individual plates; drizzle scant tablespoon chocolate mixture over each serving. Garnish with mint. Serve warm.

Heat oven to 400°F. Unroll pie crusts onto work surface. Using 2-inch round cookie cutter, cut 21 circles from each crust, rerolling dough if necessary. Place circles 1 inch apart on ungreased large cookie sheets. Using a fork, lightly press holes in each circle 2 or 3 times.

Bake 7 to 11 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool 5 minutes.

In medium bowl, stir together cheese, pecans, onion, 1 teaspoon chives and mayonnaise until thoroughly combined. In small bowl, stir together preserves, vinegar, and adobo sauce.

To assemble each appetizer, spoon about 2 teaspoons of cheese mixture onto each pastry circle. Make slight indentation in cheese mixture; spoon about 1/2 teaspoon raspberry preserves mixture into indentation. Repeat with remaining pastry circles, cheese and preserves mixture. Arrange appetizers on serving platter. Garnish with jalapeños; sprinkle edge of platter with 1 tablespoon chives.

Heat oven to 400°F. Line 15x10-inch pan with sides with aluminum foil. Place cooling rack in pan.

In 1-gallon resealable food-storage plastic bag, combine brown sugar, black pepper and cayenne; shake to combine. Separate bacon slices and place in bag; shake to coat. Place bacon on rack in pan.

Bake 25 to 30 minutes, turning once halfway through baking, or until bacon is browned and thoroughly cooked. Cool completely. Chop bacon; set aside.

Meanwhile, in 12-inch skillet, cook onions and garlic in butter over medium heat 15 to 20 minutes, stirring frequently, or until onions are golden brown. Remove from heat; set aside.

Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 7 minutes. Remove from oven.

Spread onion mixture over partially baked crust; top with drained tomatoes. Sprinkle with mozzarella and Parmesan cheeses; top with bacon.

Bake 7 to 11 minutes or until crust is golden brown and cheeses are melted.

Remove from oven; sprinkle with basil. Cut into squares. Serve warm.

In medium bowl, combine broccoli slaw, mayonnaise, sour cream, sugar, 1/4 teaspoon of the sea salt, ground mustard and vinegar. Mix thoroughly; cover and refrigerate.

Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza dough onto cookie sheet. Brush dough with 1 tablespoon of the olive oil. Sprinkle dough evenly with 1/2 teaspoon of the garlic powder; sprinkle with oregano. With pizza cutter or knife, cut dough in half lengthwise, then cut each half into fourths.

Bake 8 to 10 minutes or until golden brown. Remove crust from cookie sheet to cooling rack.

Meanwhile, to make hummus, in food processor or blender, add garbanzo beans, peanut butter spread, remaining 2 tablespoons olive oil, lemon juice, water, cumin, 3/4 teaspoon garlic powder, turmeric and 3/4 teaspoon sea salt. Process until well blended.

To make sandwiches, on plain side of 4 bread squares, layer generous 1/3 cup of hummus and about 2/3 cup broccoli slaw; sprinkle with pepper. Place remaining bread squares, herb side up, on top of broccoli slaw. To serve, cut each sandwich in half. Place each sandwich on individual plate; garnish with 2 tomato slices.

Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place loaves, seam side down on cookie sheet, about 3 inches apart. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough.

Bake 26 to 30 minutes or until golden brown.

Meanwhile, in medium bowl, combine coleslaw mix, onion, bell pepper, cucumber and cilantro. In 2-cup measuring cup, combine 1/2 cup of the soy-teriyaki blend, 1/2 cup of the rice vinegar, 1 tablespoon of the brown sugar and 1 teaspoon of the chili sauce. Beat well with wire whisk. Pour over vegetable mixture; stir to combine. Set aside, stirring occasionally.

In 1-quart saucepan, combine peanut butter, 1/4 cup soy-teriyaki blend, 1/4 cup rice vinegar, 1 tablespoon brown sugar and 1/2 teaspoon chili sauce. Cook over medium heat 4 to 5 minutes, stirring occasionally, or until smooth. Set aside.

In 12-inch skillet, heat oil on medium-high heat. Add chicken tenders; cook 7 to 10 minutes, turning once, or until chicken is no longer pink in center. Add peanut sauce; stir to coat. Remove from heat.

Cut each loaf crosswise into thirds. Cut each piece of bread in half lengthwise down center to within 1/2 inch of bottom. To make each sub, spoon 1/6 of chicken mixture into each piece of bread. With slotted spoon, top each with about 1/2 cup vegetable mixture. Serve any remaining sauce as a dipping sauce.

Heat oven to 350°F. Place paper or foil baking cup in each of 12 regular-size muffin cups.

In small bowl, add pecan chips. Lightly coat each cookie with pecans; press into dough. Place each cookie, flat side down, in muffin cup.

Bake cookies 18 to 22 minutes or until edges are golden brown. Cool in muffin cups on cooling rack 30 minutes. (Centers of cookies will sink slightly.)

Meanwhile, in small microwavable bowl, microwave baking chips on Medium 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until smooth. Stir peanut butter into melted chips until blended.

Spoon about 2 teaspoons peanut butter mixture into each cookie. Store in covered container.

>Heat oven to 350°F. Lightly spray bottom of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In medium bowl, stir brownie mix and 1 teaspoon of the cinnamon until blended. Add oil, water, and eggs; stir 50 strokes with spoon. Fold in carrots, butterscotch chips and chopped pecans. Spread batter in pan.

Bake 28 to 31 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool completely about 1 hour.

Meanwhile, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth. Add powdered sugar, remaining 1 teaspoon cinnamon and vanilla; beat on medium speed until creamy. Beat in milk if necessary for desired spreading consistency. Spread frosting over brownies. Sprinkle with praline pecans. Refrigerate 1 1/2 hours.

Cut into 6 rows by 6 rows. Store covered in refrigerator.

In medium microwavable bowl, microwave caramels and 1/4 cup of the whipping cream uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted and smooth. Cool 30 minutes.

Meanwhile, spray 36 mini muffin cups with Crisco® Original No-Stick Cooking Spray. On work surface, unroll pie crusts; roll each into 13-inch round. Using 2 1/2-inch round cookie cutter, cut 18 rounds from each crust, rerolling dough if necessary. Gently press each round on bottom and up side of muffin cup. Spoon scant 1/2 teaspoon pecans in bottom of each cup. Spoon about 1 teaspoon caramel mixture over pecans in each cup (cup will be 1/2 full); reserve remaining caramel mixture.

Heat oven to 350°F. In medium bowl, stir brownie mix (with syrup packet), oil, water and egg 50 strokes with spoon. Spoon 1 level tablespoon brownie batter into each cup.

Bake 18 to 24 minutes or until toothpick inserted into edge of brownie comes out clean. Cool in pans on cooling rack 10 minutes. Run knife around edges of cups to loosen; carefully remove from cups. Place on cooking rack. Cool completely, about 30 minutes.

Meanwhile, to make ganache glaze, in small microwavable bowl microwave remaining 1/4 cup cream and baking chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in corn syrup until blended. Spoon ganache over each brownie. Refrigerate about 30 minutes or until ganache is set.

Microwave remaining caramel on High 20 to 30 seconds if necessary for drizzling consistency. Drizzle each brownie with about 1/2 teaspoon of the reserved caramel. Store loosely covered in refrigerator.

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Reserve 1 tablespoon of the marmalade; set aside. In small microwavable bowl, combine remaining marmalade and brandy. Microwave uncovered on High 1 minute, stirring after 30 seconds, or until melted. Cool 5 minutes.

Separate crescent rounds. Unroll each round to make a strip; place strips on waxed paper. Lightly brush marmalade mixture onto each strip; sprinkle with pecan chips. Roll each strip back into a pinwheel. Place 2 inches apart on cookie sheet. Spoon and spread remaining marmalade mixture over pinwheels.

Bake 8 to 12 minutes or until golden brown. Remove to cooling rack; cool 10 minutes.

Meanwhile, in small bowl, combine mascarpone cheese and reserved 1 tablespoon of marmalade; mix well. Generously spread or pipe mascarpone mixture on each warm roll. Garnish each with raspberry and mint leaf.