• Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
• Combine 2 cups crushed pretzels, ½ cup chopped pecans, ¾ cup melted salted butter, and ¾ cup packed brown sugar in a medium bowl, then spread evenly on the prepared baking sheet. Bake for 7-8 minutes, until bubbling and browned (but not burned!) Set aside to cool.
• Meanwhile, add 8 ounces softened cream cheese, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth, scraping down the sides and bottom of the bowl as needed.
• Fold 1 (8-ounce) container thawed whipped topping into the cream cheese mixture just until combined.
• Crush the cooled pretzels into bite-sized pieces.
• Just before serving, fold the crushed pretzels and 2 cups diced fresh strawberries into the cream cheese mixture.

Biscuits

• Preheat the oven to 425 degrees Fahrenheit. Spray a 9 x 9-inch pan with nonstick cooking spray and set aside.
• Prepare the cinnamon sugar filling by combining ½ cup packed brown sugar, 4 teaspoons ground cinnamon, and 3 tablespoons heavy cream in a small bowl, and set aside.
• Add 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 ½ teaspoons salt, and 2 tablespoons granulated sugar to a large bowl and whisk to combine.
• Add 2 cups buttermilk to the flour mixture and stir until nearly fully combined. Add the cinnamon sugar mixture and stir it in just until the cinnamon is swirled throughout the batter, but not completely mixed together.
• Add ½ cup melted unsalted butter to the bottom of the prepared baking pan. Add the biscuit dough to the pan and spread evenly.
• Score the dough into 9 equal squares before baking. Bake for 28–32 minutes, until a toothpick inserted in the center comes out with a few crumbs.

Cream Cheese Icing

• While the biscuits cool slightly, combine 2 ounces softened cream cheese and 2 tablespoons softened salted butter in a medium bowl until smooth.
• Add 1 cup powdered sugar and mix until combined. Spread over the tops of the warm biscuits and serve immediately.

• Beat 8 ounces room temperature cream cheese in a large bowl with a hand mixer until smooth.
• Add 1 (3.4-ounce) box instant cheesecake pudding mix and beat again until fully combined and smooth, scraping down the sides and bottom of the bowl as needed.
• Add 1 (8-ounce) container thawed whipped topping to the cream cheese mixture and beat until combined.
• Stir in 1 (21-ounce) can cherry pie filling to the cream cheese mixture, followed by 3 cups mini marshmallows.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

• Combine 1 (16-ounce) container small-curd cottage cheese and 1 (3-ounce) box strawberry Jell-O in a large bowl.
• Stir in 1 (20-ounce) can well-drained crushed pineapple.
• Gently fold in 1 (8-ounce) container thawed whipped topping.
• Cover the bowl with plastic wrap and chill for at least 1 hour before serving.

• Preheat the oven to 350 degrees Fahrenheit and grease a 9 x 5-inch loaf pan with nonstick cooking spray and line it with parchment paper. Set aside.
• In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 (3.4-ounce) box instant pistachio pudding, 1 teaspoon baking powder, and ¾ teaspoon salt.
• In the bowl of a stand mixer or a large bowl, cream together 1 cup softened butter and 1 ¼ cups granulated sugar until light and fluffy, about 3-4 minutes.
• Add 4 large eggs one at a time, blending well after each addition. Add ½ teaspoon almond extract and ½ cup buttermilk and beat until combined.
• Add the dry mixture to the wet mixture and mix until just combined.
• Remove 1 cup of the batter and place it in a small bowl. Mix ¼ cup unsweetened cocoa powder with ¼ cup hot water until smooth. Pour the cocoa mixture into the 1 cup of batter and mix until it is just combined.
• Alternate the two batters in the loaf pan, starting with the pistachio batter. Add ⅓ of the batter to the bottom of the pan. Dollop half of the chocolate batter on top. Repeat with another ⅓ of the pistachio batter. Dollop the remaining half of the chocolate batter on top. Finally, add the remaining ⅓ of the pistachio batter. Use a knife or skewer to swirl the batter together by dragging the knife through the pan in a zig-zag motion. Turn the pan 90 degrees and repeat.
• Top the batter with ¼ cup chopped pistachios and bake for 55-60 minutes, or until the top springs back when pressed and a toothpick comes out clean.

• Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
• Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
• Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
• Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
• Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
• Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
• Allow the chocolate to fully harden before serving.

• Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
• Use a hand mixer or stand mixer to cream 1 cup softened unsalted butter, 1 cup packed brown sugar, and ¾ cup granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
• Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
• In a blender or food processor, pulse 2 ½ cups old-fashioned rolled oats until they are partially blended.
• Add the oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¾ teaspoon salt in a large bowl and stir to combine.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Stir in 2 cups semi-sweet chocolate chips, 1 (4-ounce) milk chocolate bar, chopped, and 1 cup chopped walnuts.
• Use a medium cookie scoop to scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
• Bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.

• Preheat the oven to 400 degrees Fahrenheit. Line a 10 x 15-inch baking sheet with aluminum foil and spray with nonstick cooking spray.
• Arrange 35-40 saltine crackers in even rows on the prepared pan until the bottom of the pan is filled, and set aside.
• Melt 1 cup unsalted butter and 1 cup packed brown sugar in a medium saucepan over medium-high heat until the sugar has completely dissolved and the toffee mixture is boiling. Boil for 2-3 minutes, or until the temperature reaches 270-290 degrees Fahrenheit.
• Pour the toffee mixture over the saltine crackers and use a heat-safe spatula to spread it evenly. Bake for 5 minutes.
• Remove the pan from the oven and sprinkle 2 cups light pink candy melts evenly over the top. Let the pan sit for 2-3 minutes, until the candy melts have melted.
• Spread the candy melts evenly over the toffee and sprinkle with Valentine's Day sprinkles of choice. Allow the crack to cool completely and harden before breaking into pieces and serving.

• Preheat the oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
• Add 1 (15.25-ounce) box red velvet cake mix and 1 (12-ounce) can Coca-Cola to a large bowl and use a hand mixer to mix on medium speed until fully combined.
• Add the cake batter to the prepared baking pan and smooth over the top.
• Bake for 28-30 minutes, until the center of the cake springs back when slightly pressed on, or a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool completely before serving. Frost with your choice of frosting, or dust with powdered sugar.

• Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
• In a large bowl, cream together 1 cup softened salted butter and ¾ cups granulated sugar until light and fluffy, about 3-4 minutes. Add 1 teaspoon vanilla extract and mix to combine.
• Mix 2 cups all-purpose flour into the butter and sugar mixture, mixing until just combined and a dough forms.
• Scoop the dough into 2 tablespoon-sized portions using a medium cookie scoop, then roll into balls.
• Roll each dough ball in granulated sugar if desired. Place onto the baking sheets and flatten each ball of dough slightly with the bottom of a glass or the palm of your hand. Bake for 10-12 minutes, until the edges are set and slightly golden.