Sugar Cookie Cherry Pie Bars
1 1 lb Package Sugar Cookie Dough
1 Large Egg
1/2 cup Butter
1 tsp Vanilla Extract
1 Can (21 oz) Cherry Pie Filling

In a medium bowl, whisk the egg. Stir in contents of sugar cookie mix pouch and melted butter. Mix until a thick dough forms. Remove 3/4 cup of dough to a smaller bowl and set aside.
Press remaining dough into a greased 9×9 square baking pan. In a separate bowl, stir together cherry pie filling and vanilla extract. Spread the topping over sugar cookie dough in a baking dish
Break up remaining dough into small chunks and sprinkle over top of cherry pie filling. Bake at 375 for 20-30 minutes, or until edges are golden brown. Cool before slicing and serving.

Circus Peanut Jello Salad:
Step 1: In a microwave-safe bowl, combine 32 roughly chopped Circus Peanuts and 1/4 cup of hot water. Microwave for one minute and stir until melted and smooth. (Microwave more if needed.)

Step 2: Dissolve one six-ounce packet of orange gelatin into 3/4 cup of boiling water and then pour into melted candy mixture, stirring until smooth.

Step 3: In a separate bowl, combine a 16-ounce can of crushed pineapple and container of whipped topping (such as Cool Whip). Fold until evenly distributed.

Step 4: Fold the whipped pineapple mixture into the melted candy mixture. Pour into a greased 13×9 baking dish and chill until firm. Top with 12 extra Circus Peanuts, one for each square if cut.

Just like that, a retro gelatin masterpiece in all of its jiggly glory. Serve to anyone who isn’t scared off by the bright orange color and weird spongy candies.

Fun fact: Did you know that Lucky Charms cereal was inspired by Circus Peanuts? A General Mills employee chopped the spongy marshmallow candies into tiny bits, sprinkled them over his morning Cheerios, thought to himself what a funky breakfast treat, and the rest is history.

Baked Spaghetti Squash with Beef and Veggies
1 spaghetti squash, halved and seeded
1 pound ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Preheat oven to 375 degrees F.
Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
Reduce oven temperature to 350 degrees F . Lightly grease a casserole dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.