With only 4 ingredients, these elegant pastries are easy to prepare. 1 sheet frozen puff pastry 1 ½ cups Grandma Hoerner's Caramel Apple Big Slice 1 egg, beaten with 1 tsp water 6 Tbsp caramel topping 1. Pre-heat oven to 400 degrees. 2. Thaw puff pastry according to package directions. Roll out to 15" x 10" rectangle. 3. Cut pastry into six 5" x 5" squares. Place squares on baking sheet. 4. Top each pastry square with ¼ cup Grandma Hoerner's Caramel Apple Chunks and Slices. 5. Brush edges of pastry with egg. Fold over to form triangle and press edges together using a fork to make a tight seal. 6. Brush tops with egg wash. 7. Bake for 25 minutes. 8. To serve. Drizzle 1 tbsp warm caramel on turnover. Serves 6. Learn More

What You Need For the Cake: 1 Yellow Cake Mix 1 17.8 ounce Jar of Grandma Hoerner’s Caramel Maple Pumpkin Pie Filling For the Glaze: 1-1/2 Cups powdered sugar 3 Tablespoons apple cider 3/4 Teaspoon pumpkin pie spice Preparation CAKE COMBINE cake mix with Pie Filling using a hand-mixer or stand mixer until well incorporated (The batter will be a little thick, but will come together nicely) POUR batter into a greased 9X13 cake pan BAKE at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not overcook. Let cool for 5-10 minutes GLAZE COMBINE powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. POUR over the cake while still warm. Reserve some to pour over each slice when served. SERVE warm or at room temperature. Learn More

Meet your new favorite Dessert! Ingredients Needed: 2 jars of your favorite Big Slice flavor (I used Ceylon Vanilla) 1 box of your favorite yellow cake mix 1 stick of butter, melted ½ cup brown sugar 2 tsp cinnamon 8X8 baking pan Directions: Set oven to 350°F. Mix cake mix, brown sugar and cinnamon in mixing bowl. Pour melted butter into bowl, and create crumble with your hands. Pour Big Slice into pan. Top with crumble mixture. Bake about 45 minutes, or until topping rising and gets golden brown. Learn More

What you need 1 cup raw almonds 3/4 cup rolled oats 7 ounces Grandma Hoerner’s Pumpkin Butter 1 serving vanilla-plant-based protein powder (about 35 grams) 4 tablespoons raw pumpkin seeds 2 tablespoons mini dairy-free chocolate chips DIRECTIONS 1. Add the almonds, oats, pumpkin butter, and protein powder to the food processor. Turn on until a choppy dough forms, several minutes. 2. Add 2 tablespoons of the raw pumpkin seeds, and pulse until combined so the pumpkin seeds remain a little coarse. The dough will be slightly sticky. 3. In a small food processor or NutriBullet, quickly chop the remaining 2 tablespoons of pumpkins seeds with the chocolate chips — this only takes 1 second; you want it chopped, not powdery. Pour mixture into a small bowl. 4. Roll dough into 20 balls, roll each in the pumpkin seed and chocolate chip topping, and place on a clean cookie sheet. 5. Refrigerate for at least 20 minutes to set. Store uneaten balls in an airtight container in the fridge. **This recipe can easily be made gluten free as long as your oats and protein powder are also gluten free. Learn More