1 cup shortening
2 cups brown sugar (packed)
2 eggs
1/2 cup cold coffee
3 1/2 cups flour
1 tsp soda
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 1/2 cups seeded raisins
1 1/4 cups chopped nuts

Mix the shortening, sugar, and the eggs thoroughly. Stir in the coffee.
Stir the dry ingredients together. Blend into the shortening mixture. Mix in the raisins and the nuts.
Chill the dough for at least one hour.
Heat the oven to 400 F. Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased baking sheets.

3 tablespoons butter or margarine
1 teaspoon dried basil leaves
1 teaspoon parsley flakes
1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
24 balls frozen white dinner roll dough (from 3-lb package)

Spray 12-cup fluted tube cake pan (do not use 10-cup) with cooking spray.

In 1-quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally, until butter is melted.

Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F.

1 box (1 lb 2.3 oz) Betty Crocker® Fudge Brownie Mix
1/4 cup water
2/3 cup vegetable oil
2 eggs
10 creme-filled chocolate sandwich cookies, crushed (1 cup)
1/2 container (16-oz size) Betty Crocker® Rich & Creamy Chocolate or Vanilla Frosting (2/3 cup)
5 creme-filled chocolate sandwich cookies, coarsely chopped (2/3 cup)

Heat oven to 350ºF.
Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray.
Stir brownie mix, water, oil and eggs in medium bowl until well blended.
Stir in 1 cup crushed cookies. Spread in pan.

1 box package Betty Crocker ranch potatoes
4 slices cheese
2 C. chopped cooked chicken
1 9oz. pkg. frozen cut broccoli, thawed and drained
2 1/4 C. boiling water
1 3oz. pkg. cream cheese, cut into cubes and softened

Heat oven to 400.

Grease a 2 quart casserole dish. Layer uncooked potatoes, cheese, chicken and broccoli in the casserole dish. Stir together the sauce mix from the potato package, boiling water and cream cheese together in a medium bowl. Pour over everything in the casserole dish. Bake, uncovered, for 35 - 40 minutes or until potatoes are tender.

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1/2 cup creamy peanut butter
1 cup candy corn
1/2 cup raisins
1/4 cup vanilla ready-to-spread frosting (from 1-lb can)

1 pound cod frozen haddock filets or other medium-firm fish fillets, about 3/4" thick
1/4 cup cornmeal
1/4 cup dry bread crumbs
3/4 teaspoon chopped fresh or 1/4 tsp dried dill weed
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
3 tablespoons butter or stick margarine, melted

Move oven rack to position slightly above middle of oven. Heat oven to 500'.

Cut fish into 2 x 1 1/2-inch pieces. Mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Dip fish into milk, then coat with cornmeal mixture.

1 pound sole, orange roughy or other delicate fish fillets, about 3/4" thick
2 tablespoons butter or stick margarine, melted
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon paprika

Heat oven to 375'. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray.
Cut fish into 4 serving pieces; place in pan. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking.
Mix remaining ingredients; drizzle over fish.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
Remove skin from fish before serving if desired.

2 cups chopped cooked chicken
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup shredded carrot (1 large)
1/4 cup sunflower seeds
1/2 cup Asian Sesame-Ginger Dressing
1/2 cup chow mein noodles

In a large bowl, combine all ingredients except the dressing and noodles.

Pour dressing over salad; toss to coat. Garnish with noodles.
　
SUBSTITUTION
Use 5 cups of a pre-shredded coleslaw mixture.

DO-AHEAD:
This salad can be made several hours in advance, but don’t add the dressing or noodles. Cover and refrigerate.