• 1/4 cup plus 2 tablespoons caramel ice cream topping, divided
• 1 Honey Maid graham pie crust (6 oz.)
• 1/2 cup plus 2 tablespoons chopped Planters pecans, divided
• 2 packages (3.4 oz. each) JELL-O vanilla flavor instant pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tub (8 oz.) Cool Whip whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup nuts.  Beat next five ingredients in large bowl with whisk until well blended.  Stir in 1 1/2 cups Cool Whip, spoon into crust.  Refrigerate for 1 hour.  Top with remaining Cool Whip, caramel topping and nuts just before serving.  (Note:  store leftover pie in refrigerator.)

• 1 box yellow cake mix
• 1/2 cup oil
• 4 eggs
• 1 (11 oz.) can mandarin oranges, drained

Mix for 3 minutes.  Divide batter into 3 round cake pans that have been greased and floured.  Bake 20 minutes at 350 degrees.  Tip out and cool.  For the filling:

• 1 (20 oz.) can crushed pineapple
• 1 (3 oz.) box instant vanilla pudding
• 1 (8 oz.) container Cool Whip

Mix pudding in pineapple (with juice) until thickened.  Fold in Cool Whip.  Frost filling between layers of cake, saving some for top (and sides, as desired).  Refrigerate.

• 1 tube crescent rolls
• 1 lb. browned sausage & bacon
• 1 lb. hash browns, thawed
• 6 to 8 eggs, beaten
• 1 1/2 cup milk
• 1 to 1 cups shredded cheddar cheese

Bake at 350 degrees for 40 to 50 minutes.  Spread crescent rols into a 9 x 13 inch cake pan.  Mix all of the above ingredients, pour over crescent rolls and bake.

Mix together:

• 1 cup sugar
• 1/4 tablespoon cinnamon
• 1/4 teaspoon nutmeg

Also:

• 1 egg
• 1 cup flour
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 cup softened butter

Pour the mixed spices over 2 cups diced apples (tart).  Beat one egg, add softened butter, flour, soda and salt.  Mix all together and pour into a nine inch pie pan.  Bake at 350 degrees for 30 to 35 minutes.  Serve with hot vanilla sauce, which can be made with:

• 3/4 cup brown sugar
• 2 Tablespoons corn starch
• 1 cup boiling water
• pinch of salt

Cook together until thick.  While still hot add 1 tablespoon buteer and 1 tablespoon vanilla.  Serve over the apple pie cake.

Melt over boiling water:

• 36 light caramels
• 6 tablespoons milk

Mix together:

• 1 1/3 cups flour
• 1 1/3 cups oatmeal
• 1 cup brown sugar (packed)
• 3/4 teaspoon soda
• 1/4 teaspoon salt
• 1 cup margarine (softened)

Press 2/3 of this mixture into a 9 x 13 inch pan.  Bake at 350 degrees for 10 minutes.  Spoon the caramel mixture on top and sprinkle 1 cup chocolate chips over the caramel layer.  Sprinkle the rest of the oatmeal mixture on top.  Bake at 350 degrees for 20 minutes longer.  Do not over bake.  Cut into small squares to serve — they are rich.

• 1 cup crushed pineapple
• 1 box yellow cake mix
• 1 1/2 sticks butter
• 1 cup chopped nuts

Pour pineapple into an ungreased 8 1/2 x 11 inch pan.  Over the pineapple sprinkle the yellow cake mix, spread on evenly.  Slice the 1 1/2 sticks of butter evenly over the cake mix, then spread the 1 cup chopped nuts over the top.  Bake at 350 degrees for 40 to 45 minutes.  Serve with whipped cream or ice cream.

• 1 package yellow cake mix
• 1 package instant coconut pudding
• 4 eggs
• 1/2 cup oil
• 1/4 cup poppy seed

Mix all ingredients together well for four minutes.  Pour into well greased bread pans or angel food cake pan.  Bake 50 minutes at 350 degrees.

• Club crackers
• 1 cup graham cracker crumbs
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup milk
• 1/2 cup oleo
• 2/3 cup peanut butter
• 1 cup chocolate chips

Butter a 9 x 13 inch pan.  Place layer of club crackers over bottom, leave whole.  Bring next five ingredients to a boil.  Boil for five minutes, stirring frequently.  Pour over crackers in pan.  Place second layer of crackers on top.  Melt peanut butter and chocolate chips until smooth, about one minute in microwave.  Spread over crackers.  Refrigerate until firm.  Cut in small bar-shaped pieces.

Variation: melt caramels with one to two teaspoons milk and pour over second layer of crackers before spreading peanut butter and chips on top.

• 2 cups (16 oz.) 2% Cottage Cheese
• 2 medium pears, chopped (peeled or unpeeled)
• 2 celery ribs, chopped (I pull off most of the strings)
• 1/3 cup chopped pecans
• 1/2 teaspoon ground ginger

In a large bowl, combine all the ingredients.  Chill untl serving.  Makes 6 servings, 3/4 cup each.  May add fresh pineapple chunks, also.  Or, if you prefer walnuts, you can substitute for the pecans.

• 1 large Vidalia or sweet onion (peel and divide in half, slice thinly)
• 3 tablespoons butter (divided)
• 1 3/4 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 3/4 cup shredded cheddar cheese (divided)
• 1 teaspoon poppy seed

In a large skillet, cook the onions in 2 teaspoons of butter over medium heat until tender and lightly browned, about 15 minutes.  In a large bowl, combine the flour, baking powder and salt.  Beat your egg and milk, stir into dry ingredients until moistened.  Set aside 2 teaspoons of onion mixture, fold the remaining onion mixture into the butter.  Fold in 1/2 cup of cheddar cheese.  Pour into a greased 9 inch pan, top with remaining cheese and onion mixture.  Sprinkle with poppy seeds.  Melt remaining butter, drizzle over the top.  Bake at 400 degrees for 30 to 35 minutes or until a knife inserted near the center comes out clean.  Cool and cut into wedges.  Yields 8 to 10 servings.  Refrigerate leftovers.