1 cup shortening or 3/4 cup butter or margarine, softened
1 cup sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla
2 eggs
2 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup Reese's Peanut butter chips
1 cup chocolate chips

Cream shortening or butter or margarine with sugars and vanilla. Add eggs; beat well. Combine flour and baking soda; blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet. Makes about 5 dozen. From the Reese's package.

1-1/4 cups butter or margarine
2 cups sugar
2 eggs
2 teaspoons vanilla
2 cups unsifted flour
3/4 cup cocoa
1 teaspoon salt
2 cups Reese's peanut butter chips

Cream butter or margarine and sugar. Add eggs and vanilla. Beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8-9 minutes. Do not overbake. Cookies will be soft–they will puff while baking and flatten while cooling. Cool slightly; remove from cookie sheet. Makes about 4-1/2 dozen.

4 ounces. cream cheese, softened (can soften in microwave on HIGH for 15-20 seconds)
1 tablespoon milk or half-and-half
1 tablespoon sugar
1-1/2 cups Cool Whip topping
1 graham cracker pie crust (6 ounces.)
1 cup cold milk or half-and-half
2 packages . (4 serving size) Jell-O Vanilla Flavor instant pudding and pie filling
1 can (16 ounces.) pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes. Mixture will be thick. Stir in pumpkin and spices using wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired. Makes 8 servings.

1 stick butter or margarine
1-1/2 cups flour
1/2 cup chopped nuts
1 8 oz. package cream cheese
1 cup 10X sugar
1 9. oz. container Cool Whip
2 packages . instant pistachio pudding
3 cups milk

Combine first three ingredients and pat into a 9 x 13 pan. Bake 15 minutes at 400. Cool. Mix cream cheese with sugar and 1/2 of the Cool Whip. Spread on crust. Let set for 1/2 hour in refrigerator. Mix pudding with milk and let set for 1 minute. Spread on top of cream cheese. Top with Cool Whip and let set. From my sister, Nancy Bradeen.

Combine 1 package (2-layer size) yellow cake mix, 1 package Jell-O pistachio instant pudding, 4 eggs, 1 cup sour cream, 1/2 cup oil and 1/2 teaspoon almond extract in large mixer bowl. Blend. Beat at medium speed of electric mixer for 2 minutes. Combine 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup finely chopped nuts. Pour 1/3 of the batter into greased and floured 10-inch tube pan. Sprinkle with half of the sugar mixture. Repeat layers and top with remaining batter. Bake at 350 for 50 minutes or until center springs back when lightly touched. Cool 15 minutes before removing from pan.

1 cup oil
1-3/4 cups sugar
3 eggs
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt
2 cups grated carrots
1 cup chopped nuts
1 small can crushed pineapple and juice
1 can of coconut flakes

Combine the oil in a large bowl with the other ingredients. Mix with a wooden spoon. Do not use the mixer. Baked in greased and floured tube pan at 350 for 50 minutes or until done. From Mary Albert.

3 8 ounce packages Philly Free Fat Free Cream Cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1/3 cup graham cracker crumbs
1-1/2 cups strawberry slices or assorted fruit

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix just until blended. Do not overbeat after adding eggs. Spray 9-inch pie plate with non stick cooking spray; sprinkle bottom with crumbs. Pour cream cheese mixture into prepared pie plate. Bake at 325 degrees for 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberry slices or assorted fruit; drizzle with 2 tablespoons melted Kraft Strawberry Jelly if desired. Makes 10 servings–170 calories per serving (2.5 grams of fat).

2 cups sugar
1 stick margarine
2 tablespoons cocoa
1/2 cup milk
3 cups oatmeal (or Rice Krispies)
1/2 cup peanut butter

Place margarine, cocoa, sugar and milk in saucepan. Slowly bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and add oatmeal and peanut butter. Stir until thick, drop from spoon onto waxed paper. From my sister, Nancy Bradeen.

Crust:
3 cups flour
1/2 cup sugar
1 cup margarine
1/2 teaspoon salt

Filling:
4 eggs, slightly beaten
1-1/2 cups light or dark corn syrup
1-1/2 cups sugar
3 tablespoons margarine, melted
1-1/2 teaspoons vanilla
2-1/2 cups chopped pecans

Grease bottom and sides of a 15 x 10 x 1-inch baking pan. Prepare crust. In large bowl with mixer at medium speed beat flour, sugar, margarine and salt until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake in 350 F oven 20 minutes. While crust is baking, prepare filling. In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until blended. Stir in pecans. Spread evenly over hot crust. Bake at 350 F for 25 minutes or until set. Cool on wire rack. Makes 48 bars.