STACKED PEANUT BUTTER-CHOCOLATE FUDGE

1 1/2 tsp butter (not margarine!)

2 2/3 cups milk chocolate chips
1 cup peanut butter, divided in half
2 tbsp shortening, divided
2 2/3 cups white chocolate chips

Use foil to line a 9 x 13-inch pan; butter the foil and set aside.

In a heavy saucepan over low heat, melt the milk chocolate chips, half the peanut butter, and half the shortening.  Stirring constantly, cook until smooth.  Pour into the prepared pan.  Refrigerate until firm.

Meanwhile, in another heavy saucepan over low heat, repeat the process with the remaining peanut butter, shortening, and white chocolate chips.  Spread this layer evenly over the firmed chocolate layer.  Refrigerate for around 30 minutes until firm.

Use the foil to lift fudge from the pan.  Gently peel off the foil and cut into squares.

Yield: approximately 2 lbs of fudge.

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BUTTERMILK PECAN PIE

1 stick butter

2 cups sugar
5 eggs
2 tbsp all-purpose flour
2 tbsp lemon juice
1 tsp vanilla
1 cup buttermilk
1 cup coarsely chopped pecan
1 9-inch deep dish pie shell, unbaked

Cream together the butter and sugar.  Add the eggs, one at a time, beating after each addition.  Add flour, lemon juice, vanilla, and buttermilk; blend well.  Stir in the pecans.  Pour the filling into the pie shell and bake at 325 degrees for 55 minutes.

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SIMPLE PUMPKIN CAKE

Pumpkin is a healthy food that we should eat year-round.  If you save pumpkin for Thanksgiving and Christmas only, you are leaving a healthy food out of your diet the rest of the year.

1 box (2-layer size) yellow cake mix
2 eggs
1/4 cup water
2 tsp baking soda
1 can (16-oz) pumpkin
2 tsp pumpkin pie spice
Powdered sugar

Heat oven to 350 degrees.

In a large mixer bowl blend the cake mix, eggs, water, baking soda, pumpkin, and spice.  Beat mixture for 4 minutes at medium speed.

Spray a 12-cup Bundt pan with nonstick cooking spray and pour the cake mixture into the pan.  Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in the pan for 10 minutes.  Remove from pan to a serving plate and dust with powdered sugar.

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MULTI-USE CREAM CHEESE COOKIE DOUGH

1 block (8-oz) cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp vanilla
2 1/4 cups all-purpose flour
1/2 tsp baking soda

In large mixer bowl beat the cream cheese, butter, sugar, and vanilla on medium speed of mixer until well blended.  Add the flour and baking soda, mixing well.  Cover the dough.

To Make Pinwheel cookies:  Additional ingredient: 2 squares (1-oz each) semisweet baking chocolate

Divide the dough in half.

Melt the chocolate in the microwave and add to half the prepared dough.  
Divide the white dough into 2 equal pieces and the chocolate dough into 2 equal pieces.

Roll one of the white pieces into a 10 X 8-inch rectangle.  Do the same with 1 of the chocolate pieces.  Place the chocolate rectangle onto the white one and press gently to form together.  Starting at a short side, roll the rectangles into tightly formed log; wrap in plastic wrap and refrigerate for 1 hour.  Repeat the process with the other pieces.

Preheat oven to 350 degrees.  Cut the dough into thick slices and place on ungreased baking sheets.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.

Yield: Approximately 5 dozen cookies.

THUMB PRINT COOKIES:
Additional ingredients: 1 cup finely chopped pecans  and 1 jar of your favorite preserves

Add the pecans to the original cream cheese dough and refrigerate for 30 minutes.

Preheat 350 degrees.
Shape the dough into 1-inch balls.  Place on ungreased baking sheets and indent centers.  Bake cookies for 10 minutes.  Fill each cookie with 1 tsp of the preserves.  Return to oven and continue baking for 8 to 10 minutes or until golden brown.

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Yield: Approximately 5 dozen cookies.