Ingredients:

• 1/2 cup oats
• 1/2 cup packed brown sugar
• 1/4 cup all purpose flour
• 1/2 tsp. ground cinnamon
• 1/4 cup butter
• 2 tbsp. granulated sugar
• Dash of salt
• 2 lbs. fruit (6 medium pears)

Combine oats, both sugars, flour, cinnamon and dash of salt; cut butter into mixture until it resembles coarse crumbs. Set aside. Peel, core and slice fruit to make five to six cups. Place fruit in a 10 X 6 X 2 inch baking dish. Sprinkle crumb mixture over all. Bake in a 350 Degrees oven for 40 to 45 minutes. Serve with vanilla ice cream or cool whip or both. I prefer both!

(Special thanks to Sue O)

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Ingredients:

• 1 honey dew melon sliced and chopped into bite size pieces
• 1 package frozen blueberries or canned blueberries (must be drained)
• 1 can of pears sliced
• 1 small package of Jell-O instant vanilla pudding

Drain pears; mix the pear juice with the instant pudding. Set aside. Combine all of the fruit together and pour the mixture of pear juice and pudding over the fruit. Refrigerate 24 hours. A couple of hours before serving, I give it a good stirring to mix the fruit with the sauce.

(Special thanks to Sue O)

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Ingredients:

Crust:

• 1 1/4 cups graham cracker or vanilla wafer crumbs
• 1/2 cup finely chopped walnuts
• 1/4 cup granulated sugar
• 5 tablespoons butter or margarine, melted
• 1/2 teaspoon ground Nutmeg

Filling:

• 3 packages (8 oz. Each) cream cheese, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed brown sugar
• 4 eggs
• 1 can (16 oz.) pumpkin
• 1 teaspoon pure vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Whipped cream to decorate, if desired

To make crust, place all crust ingredients in medium-size bowl and mix thoroughly.

Spoon into 10-inch springform pan and spread evenly on bottom of pan. Press firmly onto bottom and halfway up sides of pan with bottom of small, straight-sided glass.

Preheat oven to 350 degrees F.

To make filling, place cheese, granulated sugar, and brown sugar in large mixer bowl and beat with electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in pumpkin, vanilla, and spices. Mix thoroughly and pour into crust.

Bake in preheated 350 degree F oven 1 hour and 20 minutes.

Remove from oven and cool completely in pan on wire rack. Cover and refrigerate to chill overnight.

Run knife around inside edge of springform pan and release sides of pan. Place on serving plate and decorate with whipped cream.

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Ingredients:

• 4 mini-pumpkins with stems
• 4 oz garlic-herb cream cheese
• 4 oz plain cream cheese
• 1 egg
• 4 leaves, bay or sage

Place the pumpkins on a tray in a steamer, bring to the boil and steam for one hour. Remove and allow to cool until they can be handled. Combine both kinds of cheese and egg, mix well. Carefully cut the tops off of the pumpkins, cutting at an angle so the tops can be replaced. Very carefully clean the seeds and membranes from inside the pumpkin, leaving as much of the flesh as possible. Spoon the cheese into the pumpkins, smoothing the top. Return pumpkins to the steamer WITHOUT their tops. Bring to a boil and steam for 30 minutes. Place on a platter, put a bay or sage leaf on each pumpkin and replace the lid. Decorate the platter with greens, fall leaves, holly, whatever strikes your fancy. Serve. Note: Store flavored brands may be too salty, try to make your own add roasted garlic to the cheese and whatever herbs and spices you prefer. This can also be made with a sweet filling, blend the cheese with maple syrup or brown sugar. Excellent!

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Ingredients:

• 3 C milk
• 3 Tbs. yellow cornmeal
• 1/2 C dark molasses
• 1 egg
• 1/2 C sugar
• 1 Tbs. melted butter
• 1/2 tsp. ground ginger
• 1/2 tsp. cinnamon

Preheat oven to 300. Heat milk in saucepan when it comes to a boil, gradually stir in cornmeal, using wire whisk. Cook stirring constantly, until slightly thickened, stir in molasses. Beat egg in a large mixing bowl and add sugar, butter, ginger, cinnamon and salt. Pour in hot mixture stirring rapidly. When blended, pour the mixture into a greased baking dish. Bake for one hour or until knife comes out clean

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Ingredients:

• 1/2 cup margarine (80% corn oil), softened
• 1/2 cup sugar
• 1/2 cup honey
• 1/4 cup egg beaters
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 (.90-ounce) rolls life savers fancy fruits Candy

Beat together margarine, sugar, honey, egg substitute and vanilla in bowl with mixer until creamy. Mix in flour, baking powder, baking soda and salt. Cover; refrigerate at least 2 hours. Roll dough on a lightly floured surface to 1/4-inch thickness. Cut dough into desired shapes with 2 1/2 to 3-inch floured cookie cutters. Trace a smaller version of cookie shape on dough leaving a 1/2 to 3/4-inch border of dough. Cut out and remove dough from center of cookies; set aside. Place cut-out shapes on baking sheets lined with foil. Repeat with reserved dough, re-rolling scraps as necessary. Crush each color of candy separately between two layers of wax paper with a mallet. Spoon crushed candy inside centers of cut-out cookie shapes. Bake at 350°F for 6 to 8 minutes or until candy is melted and cookies are lightly browned. Cool cookies completely before removing from foil. Makes 3 1/2 dozen cookies

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Ingredients:

• 2 cups fresh Blueberries or Blackberries (actually any fruit will do - if it is frozen, make sure that it is well thawed before using)
• 1 cup all-purpose flour
• 2 tsp double-acting baking powder
• 1 cup sugar
• 2 eggs
• 3/4 cup milk
• 1 tsp vanilla extract
• 1 tsp grated lemon rind
• Whipped cream or vanilla ice cream (optional)

Wash and dry the berries if using fresh, or thaw, drain and dry the frozen berries. Place in the bottom of a 2 quart (2 l) ovenproof casserole or souffle dish. Sift the flour and baking powder into a large mixing bowl. Add the sugar, eggs, milk, vanilla, and lemon rind. Mix with a wooden spoon until thoroughly combined. Pour the batter over the berries and bake in the center of a 350F (180C) oven for one hour, until the top is browned. Remove from oven and let cool at least 15 minutes before serving. Top individual portions with whipped cream or vanilla ice cream if desired. Serves 4 to 6

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Ingredients:

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Cherrios
• 2 cups small pretzels
• 1 bag M&M's
• $2.00 white chocolate ( approx.1 LB.)

Mix dry ingredients in a large bowl. Melt white chocolate and pour over mixture ( mix and stir). Spread on a cookie sheet or wax paper to cool. Store in air tight container.

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Special Thanks to Darla

Ingredients:

• 1/2 cup vegetable oil (I used canola)
• 3/4 cup sugar
• 1-1/2 cup applesauce (I just use a can of applesauce)
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. cinnamon and/or nutmeg (if you can tolerate it)
• 1 cup chopped nuts and raisins (if you'd like)

Mix well all ingredients except nuts and raisins in a large bowl. Fold in nuts and raisins. Bake in 8" x 8" pan for 30-40 minutes at 350 degrees.

Special Thanks to Alexa (Baby Spice)

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Ingredients:

• 2 cup unsifted flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup butter
• 1 cup brown sugar
• 1cup granulated sugar
• 2 eggs
• 2-2/3 cups coconut
• 3 cups corn flake cereal
• 2 tsp vanilla

Cream the butter and sugars together. Add the eggs and mix well. Mix the flour with the baking powder, baking soda, salt. Add the flour mixture to the butter/sugar mixture; mix well. Add vanilla; mix well. Lastly, add the corn flake cereal and coconut and mix well. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 350F (180C) for 12 minutes. Cookies will look slightly underdone, but they brown a little after being taken from the oven. Make sure you take them from the oven before they look done; in other words, don't bake them until really browned..they'll lose their chewy texture!

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Ingredients:

• Baked Pie Shell (can be graham cracker) 4 1/2 Tbsp. Cornstarch
• 3/4 cup Sugar
• 1 1/2 cups boiling water
• 1/2 tsp. Salt
• 3 egg whites
• 3 Tbsp. Sugar
• 1 tsp. vanilla
• 1/2 cup cream, whipped & sweetened OR approx. 4 oz. whipped topping
• Chopped nuts

Beat egg whites & salt until stiff. Add 3 Tbsp. sugar & the vanilla; beat until creamy. In a 1-qt. glass measure heat water in microwave, 2 minutes. Blend together cornstarch and 3/4 cup sugar; gradually stir into hot water. Heat in microwave another 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Pour slowly over egg whites, beating as you pour. Cool slightly; then fill crust. Chill at least 2 hours.

Cover with whipped cream, then sprinkle with nuts. For added color, add ice cream sprinkles

(This recipe makes a very high 8-or 9-inch pie or two shallow pies. Double recipe, making one at a time, for 3 nice-sized pies.)

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Ingredients:

• 1/4 cup butter
• 2 cups shredded coconut
• 1 cup brown sugar
• 1/4 cup butter or margarine
• 1/2 cup sugar
• 2 eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• whipping cream( optional)

Mix together 1/4 cup butter with coconut and brown sugar. Press into bottom of a 9x9 square pan**.

In separate bowl beat together 1/4 cup butter with white sugar. Add eggs and beat well. Beat in 1/2 cup flour. Add milk and vanilla. Beat well. Add remaining 1/2 cup flour, baking powder, and salt. Beat on high speed for 3-5 minutes. Spread batter over coconut mixture. Bake at 350 degrees for 30-40 minutes or until cake is golden brown and a toothpick comes out clean, when inserted in center of cake. Immediately invert pan on serving dish. Serve warm or cold with a dollop of whipped cream.

**NOTE: If using a larger pan, reduce cooking time to prevent overcooking and drying

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Ingredients:

• 1 cup butter
• 1 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 teaspoon vanilla
• 1 egg
• 2 3/4 cups all purpose flour
• 3/4 cup white chocolate chips
• 1 cup macadamia nuts
• 1 teaspoon salt
• 1 teaspoon baking soda

Pre-heat oven to 350 degrees. Cream together butter, white and brown sugars, vanilla, and egg. Add flour, salt and baking soda and mix well. Add the nuts and white chocolate chips and mix by hand. Place dough in balls (approximately 2 ounces each) on cookie sheet and bake for 8 to 10 minutes.

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Ingredients:

• 1 small or medium cantaloupe (muskmelon) peeled and cut in squares
• 1 cup (250 ml) sugar
• 1 cup (250 ml) milk
• 1 cup (250 ml) self rising flour or Bisquick
• 1 egg
• 1 cup (250 ml) melted margarine

Place the cut up melon in a casserole dish. Combine all other ingredients mixing well. Pour over melon. Place in 350F (180C) oven for 45 minutes to one hour. This recipe can be used with any fresh fruit or large can of fruit of choice.

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Ingredients:

• 1/4 cup shortening or butter
  
• 1 cup light brown sugar (packed)
  
• 1 egg
  
• 3/4 cup sifted flour
  
• 1tsp. baking powder
  
• 1/2 tsp. salt
  
• 1/2 tsp. vanilla
  
• 3/4 cup butterscotch chips
  

Heat oven to 350--- Melt butter over low heat---- Remove from heat and blend in brown sugar---- Cool---Stir in egg---Sift together and stir in flour, baking powder and salt---Stir in vanilla and chips. Spread in well greased and floured square pan, 8 by 8 by 2. Bake 20-25 minutes until a light touch with finger laves slight print. Cut into bars while warm........ This is an old recipe and very good!

Special thanks to Cora (Molly)

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Ingredients:

• 1/2 cup butter
  
• 1/3 cup sugar
  
• 3/4 cup flour
  
• 1/4 tea. vanilla
  
• 2/3 cup nuts (if you can, or leave out)

• 1 package 8 ounces cream cheese softened
  
• 1/2 cup sugar
  
• 1 egg
  
• 1/2 tea. vanilla
  
• 1 can (15 ounces) pear halves, drained
  
• 1/2 tea sugar
  
• 1/2 tea. cinnamon
  

Cream butter and sugar. Beat in the flour and vanilla until combined. add nuts.

Press into a greased 8 inch square baking pan. Bake for 20 min. or until lightly browned, at 350. Beat cream cheese until smooth. Add sugar, egg and vanilla; mix until combined. Pour over crust. Cut pears into 1/8 -in. slices; arrange in a single layer over filling. Combine sugar and cinnamon; sprinkle over pears. Bake ay 375 for 28 to 30 minutes Cool, cover and refrigerate at least 2 hours before cutting. Store in refrigerator.

This is one I really love.

Special Thanks to Carolyn B

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Ingredients:

• 1 cup evaporated milk
  
• 4 ounces white chocolate
  
• 1 cup butter (no substitutes softened)
  
• 1 2/3 cups sugar
  
• 5 eggs
  
• 2 3/4 cups flour
  
• 1/2 tea. baking soda
  
• 1/2 tea saltbr>

Combine evaporated milk and white chocolate, stir over low heat until melted. Cool to room temperature. cream butter and sugar. Add eggs one at a time, beating well.

Combine flour, soda and salt; add to the creamed mixture alternately with the white chocolate mixture. Beat just until combined. Pour into a greased and floured 10-in tube pan. Bake at 325 for 1 hour or until a toothpick comes out clean.

Icing

Ingredients:

• 3 ounces white chocolate
  
• 1/4 cup butter (no substitutes)
  
• 2 cups confectioners sugar
  
• 1/2 tea vanilla
  
• 1 to 2 tablespoons milk
  

Melt white chocolate and butter over low heat until smooth, stirring often, remove from heat and stir in confectioners sugar, vanilla and enough milk to reach desired consistency. Drizzle over cake.

Special thanls to Carolyn B

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Ingredients:

• 1/2 cup Peanut Butter
• 1 cup Butterscotch chips
• 3 cups Rice Krispies

Special thanks to Patrice

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