4 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons baking soda
1/2 teaspoon salt
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
4 large eggs
1 cup granulated sugar
1 cup packed brown sugar
1 cup (2 medium) very ripe bananas, mashed
3/4 cup vegetable oil
1 cup chopped walnuts

Directions
Preheat oven to 350º F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl.

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.

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.

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Instructions
1.Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2.Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

Bite-size, waffle-shaped pretzels
Hershey's Kiss or Hershey's Hug
M&M's candy

Instructions
1.Heat the oven to 170F. Set a number of bite-size, waffle-shaped pretzels (one for each treat) in a single layer on a cookie sheet lined with parchment paper, then top each pretzel with an unwrapped Hershey's Kiss or Hershey's Hug.

2.Bake for 4 to 6 minutes (the white chocolate will melt more quickly), until the chocolates feel soft when touched with a wooden spoon.
Remove the cookie sheet from the oven and quickly press an M&M's candy into the center of each Kiss.

1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan halves
1/4 teaspoon vanilla extract

Generously grease a large baking sheet.

In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil.

Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 degrees F and 240 degrees F (112 to 116 degrees C), or until a
small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3/4 stick Crisco Butter Flavor All-Vegetable Shortening Sticks OR 3/4 cup Crisco Butter Shortening
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 3/4 cups Pillsbury BEST All Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 cup coarsely chopped cashews
Cashews, halved, for tops of cookies

Heat oven to 375F. Beat shortening, brown sugar, milk and vanilla in large bowl with an electric mixer at medium speed, until well blended.

Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk

Heat oven to 350ºF.

Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

1 1/4 cups Pillsbury BEST All Purpose Flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
1 (14 oz.) Can Eagle Brand Sweetened Condensed Milk
2 large eggs
1 teaspoon vanilla extract
1 (8 oz.) package toffee bits, divided

Heat oven to 350F.

Combine flour, powdered sugar, cocoa and baking soda in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Press into bottom of ungreased 13 x 9-inch baking pan.

Bake 15 minutes.

1 pkg chocolate cake mix with pudding in the mix
1 cup Hellmans Mayonnaise
1 cup water
3 eggs

Grease and flour 2 (9) layer cake pans. In large bowl with mixer at low, blend all ingredients 30 seconds.
Beat at medium speed 2 minutes. Pour into prepared pans. Bake at 350 F 30 to 35 minutes.
Cool in pans 10 minutes.
Remove, cool in wire racks.

Frost as desired.

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.

1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup boiling water
2/3 cup vegetable shortening
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk or sour milk*

One-Bowl Buttercream Frosting (recipe follows)

Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
Stir together cocoa and water in small bowl until smooth.
Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.

Items Needed:
6-7 Hostess® Twinkies®, broken or torn into 1" pieces
1 pint fresh blueberries
1 lb. fresh strawberries, sliced
2 packages (5.1 oz.) instant vanilla pudding mix
6 cups milk
1 container (12 oz.) frozen nondairy whipped topping, thawed

Directions:

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish.
In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies. Spread the blueberries over the pudding. Top with the remaining Twinkie pieces.

2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely
dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.

Puffs:

1/4 cup sugar
2 TBs all purpose flour
1 tsp cinammon
2 (8 oz) cans refrigerated crescent dinner rolls
16 large marshmallows
1/4 cup margarine or butter (melted)

Glaze:

1/2 cup powdered sugar
1/2 teaspoon vanilla
2 to 3 tsps milk
1/4 cup chopped nuts, if desired

Heat oven to 375 degrees.

In small bowl combine sugar, flour and cinnamon. Separate dough into 16 triangles.Dip 1 marshmallow in margarine, roll in sugar mixture.

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Original Bisquick mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Heat oven to 350F.
Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.

3 C. sugar
1 C. oil
4 eggs
2/3 C. water
15-oz. can pumpkin
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. ground cloves
3-1/2 C. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 tsp. salt

*Garnish: 8-oz. container frozen whipped topping, thawed*.

Beat together sugar, oil and eggs. Add water; mix well. Beat in pumpkin and spices; set aside.
In a separate bowl, combine flour, baking soda, baking powder and salt.

Stir into pumpkin mixture just until dry ingredients are moistened.

1 cup shortening - part butter or margarine
1 1/2 cups packed brown sugar
2 eggs
2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
2 cups salted peanuts

Heat oven to 375 F.

Mix together the shortening, sugar, eggs, and vanilla. Blend together the flour, soda, and salt. Stir into the shortening ingredients.
Mix in the peanuts.
Drop by rounded teaspoonfuls onto lightly greased baking sheets about 2 inches apart.
Flatten with the bottom of a greased glass dipped in sugar.
Bake for 8 to 10 minutes or until golden brown.

Makes about 6 dozen

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.

2 cups sugar
1 ¾ cups flour
¾ Hershey’s Cocoa
1 ½ tsp baking power
1 ½ tsp baking soda
1 tsp salt
2 eggs
1 cup milk
½ cup oil
2 tsp vanilla
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350°

Grease and flour two round cake pans.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed two minutes. Stir in boiling water…batter will be thin. Pour into pans.

Bake 30-35 minutes, until toothpick inserted in center comes out clean.

4 cups (about 1/2 of 32-oz. pkg.) frozen Southern-style hash browns, thawed
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar & American
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup green onion slices

Preheat oven to 350°F. Mix all ingredients until well blended.
Spoon into 2-quart casserole dish.
Bake 50 minutes or until heated through.

servings 8 servings

Kraft Kitchens Tips This cheesy side dish is perfect for a special occasion.

1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3 1/2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding

Mix crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

1 cup flour
1/4 cup plus 2 tsp. sugar, divided
2 tsp.CALUMET Baking Powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping

Heat oven to 425ºF.

Mix flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
1/4 cup milk
1 cup frozen whipped topping, thawed
3/4 cup hot fudge topping
1/4 cup chopped peanuts

Heat oven to 350°F.
In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.

In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.

1 package Betty Crocker SuperMoist Lemon Cake Mix
1 6-ounce can frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 tub soft whipped fluffy white or fluffy lemon ready-to-spread frosting
yellow colored sugar (optional)

Instructions
Bake cake as directed on package for 13x9-inch pan. Cool 15 minutes.

Mix lemonade concentrate and powdered sugar.

Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.

Cake
2 1/2 cups Original Bisquick® mix
2/3 cup granulated sugar
1/4 cup butter or margarine, melted
3 eggs
3/4 cup milk
1 teaspoon vanilla
3 tablespoons grated lemon peel

Glaze
1/2 cup powdered sugar
1 tablespoon lemon juice

Heat oven to 325°F.
Spray bottom only of 9x5-inch loaf pan with baking spray with flour.

In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.

3/4 cup sour cream
1/2 cup margarine
12 oz white chocolate, coarsely chopped
1 (7 oz ) jar marshmallow cream
3/4 cup toasted chopped walnuts or pistachios
3/4 cup candied cherries (Candied cherries are significantly drier than Maraschino Cherries.

If using maraschino cherries for the candied cherries, drain them, cut into 1/8th's and let sit overnight to dry.)

In a heavy 2-1/2 to 3 quarts saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.

1 package Bob Evans Sliced Glazed Apples (20 oz)
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons cold butter

Preheat oven to375F.

Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

In small bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Makes 4 to 6 servings