1 box dark fudge brownie mix
1/4 C. Kahlua
2 C. prepared chocolate mousse
2 C. real whipped cream
1 oz semi-sweet chocolate shavings

Prepare brownie mix according to box instructions, using the two egg-recipe and substituting milk for the water.

Line two 9" square baking pans with either parchment paper or wax paper.
Spray bottoms with non-stick cooking spray.
Pour equal amounts of batter into each pan.

Bake at 325°F for 25 minutes, or until a tester inserted in the center comes out clean.
Allow to cool completely.

2/3 cup pecan halves, lightly toasted and cooled
2 cups powdered sugar, divided into 1/2 cup and 1 1/2 cups
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1 1/2 teaspoons vanilla extract
2 cups PILLSBURY BEST® All-Purpose or Unbleached Flour
1/4 to 1/3 cup SMUCKER'S® jam or jelly, such as strawberry jam

Directions for toasting the pecans:
Preheat oven to 400F.

Spread pecan halves on prepared cookie sheet.
Bake for 5 minutes. Shake pecans to ensure even toasting.

2 cups all-purpose flour
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter or 1/2 cup margarine
1 cup walnuts , chopped
1 (8 ounce) package cream cheese , softened
2 tablespoons milk
1 egg , beaten
1/4 cup sugar
1/2 teaspoon vanilla
3 1/2 cups apples , peeled and chopped

Combine flour, brown sugar and cinnamon.
Cut in butter to resemble coarse crumbs.
Add walnuts.

Measure 2 cups crumb mixture and set aside.
Press remaining mixture into a greased 9" x 13" pan.
Beat cream cheese and milk until smooth.
Mix in egg, sugar, and vanilla.

1 Cup sifted Pillsbury's Best all purpose flour
1/2 tsp. salt
1/2 tsp. grated orange rind
1/2 butter or shortening
1/3 Cup sugar
1 egg
2 T. orange juice
3/4 Cup chopped pecans
Powdered sugar

Sift together 1st. 3 ingredients.

Cream sugar, egg, and butter. Add Half the flour mixture and mix well. Add orange juice and the rest of the flour mixture.
Blend well. Stir in the nuts.

Drop by rounded teaspoonfuls onto ungreased baking sheets.

Bake in 350F oven for 9-12 minutes.

While HOT, roll in powdered sugar.

Makes about 3 dozen cookies.

2 1/2 Cup sifted Pillsbury's Best all purpose flour
1 tsp. baking soda
1/2 tsp salt
1 Cup butter or shortening
1 Cup firmly packed brown sugar
1/2 Cup sugar
1 egg
1 1/2 tsp. vanilla
1 Cup Nestle's Semi-Sweet Chocolate Morsels
1/2 Cup chopped pecans
1/4 cup chopped maraschina cherries

Sift together 1st. 3 ingredients.

Cream sugars, egg, and butter. Cream well. Add vanilla.Beat well.
Gradually Add the flour mixture, blending well.
Stir in the nuts and cherries.

Drop by rounded teaspoonfuls onto greased baking sheets.

2 lemons, washed and dried
2 cups plus 3/4 cup granulated sugar
2 1/4 sticks cold unsalted butter, cut into 1/2 inch pieces
1/2 teaspoon salt
3 cups all-purpose flour
4 large eggs, lightly beaten
Confectioners' sugar, for sifting

Slice lemons as thinly as possible; remove seeds.
Toss slices with 2 cups sugar; transfer mixture to a flat resealable plastic container.
Place in the refrigerator overnight.
Place butter, salt, remaining 3/4 cup sugar, and flour in the bowl of a food processor.
Process until mixture is crumbly and starts to hold together.

2 cups powdered sugar,
1 cup peanut butter,
6 graham crackers,
1/2 cup margarine.**

Crush graham crackers. Melt butter and mix all ingredients together.
Press in bottom of pan.

Melt:
1/3 cup peanut butter
6 oz. chocolate chips.
Pour on top of pressed mixture and chill until set.

(Recipe can be doubled)

2 1/2 cups flour
2 1/2 tsps. baking powder
1/2 tsp baking soda
1/2 cup butter or margarine
2/3 cup sugar
3/4 cup dried apricots, chopped
1 large egg
1/2 cup half-and-half

Instructions:
Heat oven to 400

Mix flour, baking powder, and baking soda. Add butter or margarine and cut in with a pastry blender, or process in food processor.
Add apricots and sugar. Beat half and half with egg, and add to dry ingredients.
Mix, turn out onto a floured board and knead slightly.
Pat into a 9 inch circle and cut into 12 wedges.

Bake for 12-15 minutes.

4 oz semisweet chocolate, chopped
1 cup dried cranberries
2 tsp vanilla
3 tbs light corn syrup
3/4 cup dark brown sugar
1/2 tsp salt
2 1/2 cups flour
4 oz white chocolate, chopped
1 1/4 cups walnuts, toasted and chopped
2 eggs
1/4 cup sugar
3/4 cup butter or margarine, softened
1 tsp baking soda

Heatoven to 375°.
Line cookie sheets with parchment paper.
On wax paper, combine flour, baking soda and salt. Set aside. In a bowl, beat butter, sugars, and corn syrup until creamy.

Crisco® Original No-Stick Cooking Spray
1/2 cup firmly packed brown sugar
1 Crisco® Butter Shortening Stick, cut into slices or 1 cup Crisco® Butter Shortening
3 large eggs, separated
2 tablespoons water
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups Pillsbury BEST® All Purpose Flour
2 cups finely chopped pecans
1 cup Smucker's® Strawberry Preserves or any Smucker's® Preserves, Jam or Jelly

Directions
Heat oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups all-purpose flour
1/4 teaspoon salt
2 cups pecan halves
1 cup confectioners' sugar

Directions

In a large bowl, beat butter and cream cheese until light and fluffy. Combine flour and salt; gradually add to butter mixture and mix well.

Cover and refrigerate for 1-2 hours or until easy to handle.
Divide dough in half. On a lightly floured surface, roll out one portion into an 18-in. x 8-in. rectangle.
Cut widthwise into six 3-in. sections; cut each section into 3-in. x 1-in. strips.

Snickerdoodles

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt.
Shape dough by rounded spoonfuls into balls.

1 cup all-purpose flour (4.5 oz)
2/3 cup old-fashioned rolled oats
1 – 1/2 teaspoons baking powder
1/2 teaspoon salt (use 1/4 if using salted butter or spread)
1 cup crunchy peanut butter
1 stick (4 oz) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 -1/4 teaspoons vanilla extract
1 cup milk chocolate chips (plus another cup of Reese’s chips — optional)
Handful(s) of holiday M&Ms

Preheat oven to 350°F.
Combine flour, oats, baking powder and salt and set aside.

3 squares semisweet chocolate
2 cups powdered sugar
3/4 cup crunchy peanut butter
4 oz sugar free fat free Cool Whip whipped topping, do not thaw
22 Nilla Wafers, crushed
1/2 cup butter or margarine

Line a pan with foil, with ends of foil extending over sides.
Beat butter and peanut butter until blended. Add wafer crumbs, mix well. Add sugar, mix well.
Press onto bottom of pan. Microwave frozen Cool Whip and chocolate in microwavable bowl on high 1 min. stir.
Microwave 30 seconds more or until chocolate is melted, stir until blended.

16 oz Cream cheese
3/4 c Sugar
2 Eggs
1 tsp. Vanilla
Cherry pie filling
Vanilla wafers

Cream cheese, sugar, eggs and vanilla together. Fill muffin pan with bake cups; place vanilla wafer
at bottom of each.
Fill half full of batter and bake 10 minutes or until set.

Top with pie filling.

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

In large bowl, mix oats, flour, brown sugar and salt.
Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs.

Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish

Directions

Preheat oven to 350 degrees F.

Combine flour, brown sugar, pecans, and butter in bowl.
Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.

1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar, if desired

Heat oven to 350º.
Mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,
building up 1/2-inch edge. Bake 20 minutes.
Beat remaining ingredients except powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over

1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)

Tart Lemon Glaze
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
Cover and refrigerate about 1 hour or until firm.

1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves

Heat oven to 375º.
Mix all ingredients except preserves with spoon until crumbly.
Press two thirds of crumbly mixture in ungreased square pan, 9 × 9 × 2 inches. Spread with preserves.
Sprinkle with remaining crumbly mixture; press gently into preserves.

Bake 20 to 25 minutes or until light golden brown. Cool completely.
Cut into 8 rows by 6 rows bars.

1 package Supreme dessert bar mix lemon bars
1/2 (8 ounce) package cream cheese -- softened
1/4 cup raspberry preserves
Powdered sugar

Heat oven to 350º.
Prepare filling and crust as directed in steps 1 and 2 of bar mix-except bake crust 12 minutes.
Drop cream cheese by spoonfuls onto hot crust and return pan to oven about 2 minutes to further soften cream cheese.

Carefully spread cream cheese over crust. Stir filling mixture; pour over cream cheese.

Bake 35 to 40 minutes or until top begins to brown and center is set.

1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla OR 1/2 teaspoon lemon extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped hard candy

Beat sugar, butter, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º.
Cover cookie sheet with aluminum foil. Roll onethird of dough at a time 1/8 inch thick on lightly floured cloth-covered

3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans

Beat brown sugar, butter and maple extract in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking
powder and salt. Stir in pecans.
Shape into roll, 12 inches long.
Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º.
Cut roll into 1/4-inch slices.

1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar

Beat powdered sugar and butter in large bowl with electric mixer on medium speed, or mix with spoon. Stir in vanilla, almond extract and
egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º.

1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces vanilla-flavored candy coating -- chopped OR 1 1/4 cups vanilla milk (white) chips
1 (12 ounce) can salted mixed nuts

Heat oven to 350º.
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches.
Bake about 25 minutes or until light brown.

2 ounces unsweetened baking chocolate
1/2 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup sugar
1 tablespoon instant coffee (dry)
2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Coffee Frosting -- (recipe follows)
Easy Chocolate Glaze -- (recipe follows)

Coffee Frosting:
2 teaspoons instant coffee
1 tablespoon very hot water
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
2 teaspoons water (2 to 3 teaspoons)

Easy Chocolate Glaze:
1/4 cup semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350º.

1/4 cup sugar
1/4 cup butter or margarine
1/3 cup honey
1/2 teaspoon ground cinnamon
1 cup diced dried fruit and raisin mixture
1 1/2 cups Wheaties® cereal
1 cup quick-cooking oats
1/2 cup sliced almonds

Butter square pan, 9 × 9 × 2 inches.

Heat sugar, butter, honey and cinnamon to boiling in 3-quart saucepan over medium heat, stirring constantly.
Boil 1 minute, stirring constantly; remove from heat. Stir in dried fruit. Stir in remaining ingredients.
Press mixture in pan with back of wooden spoon.
Cool completely.

Cut into 6 rows by 4 rows.

2 cups powdered sugar
1 cup butter or margarine -- softened
1 cup peanut butter
1 teaspoon vanilla
2 3/4 cups graham cracker crumbs
1 cup chopped peanuts
1 (12 ounce) package semisweet chocolate chips (2 cups)
1/4 cup peanut butter

Line square pan, 9 × 9 × 2 inches, with aluminum foil.
Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in graham cracker crumbs and peanuts (mixture will be stiff).
Press in pan.

1 cup packed brown sugar
1 cup sugar
1 cup butter or margarine, softened
3 eggs
2 tablespoons vanilla extract
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 tablespoons buttermilk

Filling
1 tablespoon cornstarch
3 tablespoons all-purpose flour
1 cup packed brown sugar
2 cups boiling water
1 1/2 cups seedless raisins

Directions:
In a mixing bowl, cream sugars and butter. Add eggs, beating well after each addition, and vanilla.

1 cup granulated sugar
1 cup powdered sugar
1 cup butter or margarine -- softened
1 cup vegetable oil
2 teaspoons vanilla
3 1/2 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
Granulated sugar

Beat sugars, butter, oil and vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in remaining ingredients except granulated sugar. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375º.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.