1/2 c shortening
1 1/2 c. sugar
1 egg
Cream shortening and sugar, add egg.

​2 1/2 c. flour
1 tsp. baking powder
1 tsp soda
1 tsp. vanilla
1/2 tsp salt
1 tsp each nutmeg & cinnamon
1 c. pumpkin

Add dry ingredients and pumpkin alternately. Beat until smooth.
Lastly add, 1/2 c. nuts, 1 c. raisins, 1 c. chocolate chips

Drop by teaspoon and bake 375 for 10 minutes.

Submitted by: Karen S.

• 2 cans crescent rolls
• 1/2 cup butter 
• 2 8-oz. packages cream cheese
• 3/4 cup sugar 
• 1 cup sugar
• 1 teaspoon cinnamon 
• 1 teaspoon vanilla

Spray 9 x 13 pan with Pam. Roll out one tube of rolls. Cream together
​1 cup sugar and vanilla with cream cheese. Spread over crescent rolls. Lay down second tube. Melt 1/2 cup butter. Mix with 3/4 cup sugar and cinnamon. Pour over top and bake at 350 degrees for 30—35 minutes. Cool and cut into bars. 
Submitted by: Linda Williams

• 2 cups sugar
  

• 2/3 cup light corn syrup 1/2 cup water
•  1/2 cup water 
• 2 egg white
• 1 teaspoon vanilla
• 2/3 cup coarsely chopped nuts 

Cook sugar, corn syrup, and water (use 1 tablespoon less on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260 degrees Fahrenheit on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature until candies feel firm. Store in airtight container.

 —Submitted by Nanette Coffey

Filling: 

• 2 lbs. cream cheese (at room temperature) 
• 2 eggs 
• 1 cup sugar 
• 1 tsp. vanilla extract 
• 1 tsp. almond extract 
  

Crust: 

• 2 cups graham cracker crumbs 
  
• 1/2 cup softened butter 
  
• 1/2 cup sugar 

Topping: 

• 2 cups sour cream 
  
• 3/4 cup sugar 
  
• 1 Tbsp. lemon juice 
  
• 1/2 tsp. almond extract 
  

Beat cream cheese, then slowly add remaining ingredients. While this is beating, I prepare the crust and place it in the spring form pan. Pour cream cheese mixture into the pan and place on the center rack in a cold oven. Place a cookie sheet on the bottom rack with water in it and set oven to 350 degrees. Cook for approximately 45 minutes or until set. The cake will look firm and not jiggle. While the cheesecake is cooling, I mix up the topping. Pour topping over the cheesecake after you have allowed it to set a bit and it is not too hot. Bake again for 15 minutes or until the topping is set. 

Refrigerate for at least 2 hours before serving. 

—Submitted by Pam deLeon 

• 1/2 cup margarine or butter
• 1/2 cup vegetable oil 
• 1 3/4 cups sugar 
• 2 eggs 
• 2 tbsp. vanilla 
• 1/2 cup sour milk 
• 2 cups rhubarb 
• 2 1/2 cups flour 
• 4 tbsp. cocoa 
• 1 tsp. baking soda 
• 1/2 tsp. cinnamon 
• 1/2 tsp. salt 
• 1 tsp. baking powder 
• 1/2 cup chocolate chips, optional 
• 1 cup nuts, optional 
  

Mix margarine, oil, and sugar; cream well. Add eggs, vanilla, and sour milk; mix well. Add flour, 
cocoa, baking soda, cinnamon, salt, and baking powder; mix well. Stir in rhubarb, adding chocolate 
chips and nuts, if desired. Put in a 9 x 13-inch greased and floured pan. Bake at 325 degrees for 
1 hour. Frost with chocolate frosting. 

Submitted by: Robert Silveus 

• 1 package Oreos
• 1 package Cream cheese
• Chocolate Almond Bark
  

Place cookies in food processor and grind until fine.  Combine crumbs with softened cream cheese.  Roll mixture into tablespoon sized balls.  Place in the freezer until firm.  Melt almond bark.  Dip balls into melted chocolate and place on foil.  Return to freezer until firm, then store in the refridgerator.  

Submitted by: Becky Brenner