Ingredients

• 1 pkge vanilla pudding mix
• 1/2 tsp nutmeg
• 1 pkge lemon Jell-O
• 2 tbsp lemon juice
• 1 pkge raspberry Jell-o
• 1 can whole-berry cranberry sauce
• 1/2 cup chopped celery
• 1/4 cup chopped pecans
• 1 envelope Dream Whip

Directions

In saucepan, combine pudding mix, lemon Jell-o and 2 cups water. Cook and stir ‘til mixture boiling. Stir in lemon juice and chill until partially set. Dissolve raspberry Jell-o in 1 cup boiling water and stir until dissolved. Beat in cranberry sauce. Fold in celery and pecans. Chill until partially set. Prepare Dream Whip add nutmeg; fold into pudding mixture. Pour half the pudding mixture in a cake pan; carefully pour cranberry mixture over, and top with remaining pudding mixture. Chill 6 hours or overnight.

Ingredients

• 2 eggs (slightly beaten)
• 2 cups pumpkin (mashed)
• 3/4 cup brown sugar
• 1 tsp. cinnamon
• 1/2 tsp. (each) ginger, allspice, nutmeg
• 1/2 tsp. salt
• 1 1/3 cups light cream

Directions

Whisk together all ingredients and pour into unbaked pastry shell. Bake at 400º F for 10 minutes and reduce temperature to 350º For 50 minutes more. Cool before serving.

Ingredients

• 1 pkg (1/2 lb) McLaren’s Imperial Cheese
• 1 cup butter
• 1/4 tsp. Worcestershire sauce
• 1 1/2 cup flour
• 1/2 tsp dry mustard
• 1/4 tsp salt
• 1 tsp sugar
• 4 cups Rice Krispies

Directions

With mixer, combine the first 3 ingredients. Add the flour, mustard, salt and sugar and mix well. Then lightly fold in by hand the Rice Krispies. Make small balls, and press down with a fork. Bake on floured cookie sheet 10 min at 350º F.
Watch carefully as they brown quickly.

Ingredients

• Crust
• 1/2 tsp vanilla
• 1 Pkg Cake mix
• 1 egg
• 1/2 cup Margarine or Butter (softened)
• 16 oz whole berry cranberry sauce
• 1 egg
• 1/4 tsp nutmeg
• 1/4 cup Chopped Pecans
• Filling
• 8 oz pkg cream cheese (softened)
• 1/4 cup powdered fruit sugar

Directions

Heat oven to 350º F. In large bowl combine cake mix, margarine and 1 egg at low speed until crumbly. Add pecans; mix well. Press evenly into the bottom of an ungreased 13×9 inch pan. Bake for 5-8 min or until crust is just set. (Crust will not be browned.) In a small bowl, combine cream cheese, powdered sugar, vanilla and egg; beat until smooth. Add nutmeg to cranberry sauce and blend well. Carefully pour cream cheese mixture over crust. Spoon cranberry sauce in 3 rows length-wise in pan. Pull knife through cranberry sauce and into cream cheese mixture to form swirls. Bake at 350 F for 30-40 minutes or until cream cheese mixture is set. Cool completely. Cut into bars or squares.

Ingredients

• 3 3/4 cups all purpose flour
• 1 jar ED Smith mincemeat (or any mincemeat with pure rum and brandy)
• 1 tsp. baking powder
• 1 cup chopped nuts
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs

Directions

Frosting
3/4 cup butter
1 1/2 cups lightly packed brown sugar
6 Tbsp. light cream
1 tsp rum extract
1 cup sifted icing sugar
Pecan halves, optional

Combine flour, baking powder, baking soda, cinnamon and salt. Mix well and set aside. Cream butter in large bowl with electric mixer until light. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Blend in mincemeat and nuts. Add dry ingredients; stir until well combined. Drop small spoonfuls of batter 2 inches apart, onto greased baking sheets. Bake 1 dozen at a time, at 350º F. for 14 – 15 minutes, or until well done. Remove to wire racks. Cool completely.

Frosting: Melt butter in medium saucepan. Add brown sugar. Bring mixture to boil; boil 1 minute, stirring constantly. Cool slightly. Stir in cream and extract. Gradually blend mixture into icing sugar and beat until smooth and slightly thickened. Spoon frosting over cookies. Decorate with pecan halves, if desired.

Ingredients

• 1 cup sugar
• 1 1/2 cups rich sweet milk
• 2 cups sugar
• Grated rind of 2 oranges
• Pinch of salt
• 1/2 cup unsalted butter
• 1 cup pecans

Directions

Melt 1 cup sugar in a very large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich yellow, remove the kettle from heat and add the hot milk all at once stirring. It will boil up quickly so be sure to use a good-sized kettle. Add 2 cups of sugar to this mixture, stirring until dissolved; cook without stirring until it forms an almost hard ball (248ºF). Just before it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonfuls on waxed paper or pour onto a buttered platter to cool.

Ingredients

• 1/2 cup butter
• 1/4 cup packed brown sugar
• 1 1/4 cups all-purpose flour
• Powdered sugar to dust cooled cookies

Directions

In mixer bowl, cream butter and sugar until light and fluffy. Add flour by hand, mixing well to form a ball. Roll on lightly floured board. Cut small. Bake on an ungreased sheet for 20-25 minutes at 325º

Ingredients

• 1 Duncan Hines Double Fudge Brownie Mix
• 1 (3oz.) cream cheese
• 5 tbsp. butter
• 1/2 cup sugar
• 2 eggs
• 2 tbsp. flour
• 1/4 tsp. vanilla

Directions

Soften cream cheese and butter and beat together. Add sugar, eggs and flour and beat until smooth. Mix brownies as directed. Pour half the brownie mix in 9 x 13 pan. Pour all the cream cheese mixture over the brownie mix. Spoon remaining brownie mix over the cream cheese. Swirl the two mixtures together with a spatula or knife. Bake @ 350ºF for 35-40 minutes.

Ingredients

• 1 cup raisins
• 1/2 tsp. almond extract
• 1 cup candied cherries coarsely chopped
• 1 1/4 cups flour
• 1 cup candied pineapple
• 1/2 tsp. baking soda
• 1 cup brazil nuts
• 1/2 tsp. salt
• 1/2 cup Crisco
• 3/4 cup sugar
• 1 egg
• 1 tsp. vanilla

Directions

Combine fruit and nuts. Mix well. Cream shortening, sugar, eggs and flavourings until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture until blended. Add fruits. Mix well. Drop by spoonfuls onto baking sheet. Bake @ 350º For 10 minutes.

Ingredients

• 3/4 cup packed brown sugar
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 2 eggs
• 2/3 cup orange juice
• a cup vegetable oil
• 1 cup cranberries, coarsely chopped
• 1 cup pecans

Directions

In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened; batter will be lumpy. Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffins cups ( will be almost full). Bake at 375º for 20 minutes or until golden brown. Cool on wire rack. Will freeze well.