Acorn Treats. Ingredients: ½ cup semisweet chocolate chips 48 milk chocolate kisses 48 Nutter Butter bites

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1 Acorn Treats ½ cup semisweet chocolate chips 48 milk chocolate kisses 48 Nutter Butter bites In a microwave, melt chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with remaining melted chocolate. Pipe a stem onto each acorn. Place on waxed paper- lined baking sheets; refrigerate until set. Apple Cheesecake Crumble Bars Crust: 2 cups flour 1/2 cup packed brown sugar 3/4 cup cold butter, cubed Cheesecake: 2-8oz packages cream cheese, softened 1/2 cup sugar 1 tsp. vanilla 2 eggs, lightly beaten Apple layer: 3 medium tart apples, peeled and finely chopped 2 Tbsp sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg Topping: 3/4 cup flour 3/4 cup packed brown sugar 1/2 cup quick- cooking oats 1/3 cup cold butter, cubed 1/3 cup hot caramel ice cream topping Preheat oven to 350. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well- greased 9x13 pan. Bake minutes or until lightly browned. Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed until just combined. Spread over crust. In a small bowl, toss apples, cinnamon, nutmeg, and sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer. Bake minutes or until filling is set. Drizzle with caramel topping; cool in pan on wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.

2 Apple Pinwheel Cookies 1/3 cup water 1/3 cup butter 1 1/3 cups sugar, divided 2 tubes (8oz) refrigerated crescent rolls 3 cups finely chopped peeled tart apples 1 tsp apple pie spice In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved to make syrup. Set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine the apples, pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly- roll style, starting with a long side. Cut into 1- in. rolls; place in a greased 13- in. x 9- in. x 1- in. baking dish. Pour syrup over rolls. Bake at 350 for minutes or until golden brown. Serve warm. Apple Streusel Cheesecake Bars 1 pouch (1lb. 1.5 oz) Betty Crocker oatmeal cookie mix ½ cup firm butter or margarine 2 packages (8oz each) cream cheese, softened ½ cup sugar 2 tbs all- purpose flour 1 tsp vanilla 1 egg 1 can (21oz) apple pie filling ½ tsp cinnamon ¼ cup chopped walnuts Heat oven to 350 F. Spray bottom and sides of 13x9in. pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 ½ cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla nad egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Store covered in refrigerator.

3 Chocolate Chip Cheesecake Dip Recipe 1 8 ounce block of cream cheese (softened) 1 stick of butter (1/2 cup, softened) 2 Tablespoons brown sugar 1/2 teaspoon vanilla 3/4 cup powdered sugar 3/4 cup mini chocolate chips Mix together cream cheese, butter, powder sugar, vanilla and brown sugar with an electric mixer. Stir in chocolate chips. Serve with chocolate animal crackers or graham cracker sticks. When you refrigerate the dip it becomes more stiff. It then can be shaped into a ball and rolled in mini chips and you have a chocolate chip cheesecake cheese ball. I just leave it in the bowl, it will quickly soften. Melt- in- Your- Mouth Pumpkin Cookies Frosting: 2 cups butter, softened ½ cup butter 2 cups granulated sugar ½ cup packed brown sugar 2 tsp baking powder ¼ cup milk 2 tsp baking soda 1 tsp vanilla 1 tsp salt 2 ¾ cups powdered sugar 1 tsp cinnamon cinnamon (optional) 1 tsp nutmeg 2 eggs 2 tsps vanilla 1 can (15oz) pumpkin 4 cups all- purpose flour 1. Preheat oven to 350 In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 tsps vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using wooden spoon, stir in any remaining flour. 2. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Cool. 3. Frosting: In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. Spread frostin on cool cookies. If desired, sprinkle with cinnamon.

4 Pumpkin Coffee Cake Streusel Topping: ½ cup butter 1/3 cup butter ¾ cup granulated sugar 1 cup packed brown sugar 1 tsp vanilla 2 tsp cinnamon 3 eggs, beaten 1 cup nuts, chopped 2 cups flour 1 tsp baking powder 1 tsp baking soda 1 cup sour cream 1 can (16oz) pumpkin 1 egg, slightly beaten 1/3 cup sugar 1 tsp pumpkin pie spice Cream butter, sugar and vanilla in a bowl. Add 3 beaten eggs, beat well. Combine flour, baking powder and soda. Add to butter mixture, alternating with sour cream. Set aside. Combine pumpkin, 1 beaten egg, sugar and pumpkin pie spice. Set aside. Prepare topping by combining dry ingredients and cutting in the butter. Pour half of the batter into a 13x9 inch baking dish. Spread to cover the pan. Sprinkle half the topping mixture onto batter. Spread pumpkin mixture over top. Spread remaining batter over pumpkin mixture. Spread the rest of the topping on top of batter. Bake at 325 for 50 to 60 minutes, or until toothpick inserted in center comes out clean. Pumpkin Crunch Cake 1 can (15oz) pumpkin puree 1 can (12oz) evaporated milk 3 eggs 1 ½ cups sugar 1 ½ tsp cinnamon ½ tsp salt 1 box yellow cake mix 1 cup pecans, chopped (roasted, candied optional) 1 cup butter/margarine melted Preheat oven to 350 In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pout into greased 13x9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for minutes or until golden brown. Serve either warm or chilled with cream!

5 PUMPKIN PIE CRUNCH ¼ cup brown sugar 1 tbs pumpkin pie spice 1/4 cup butter 2 tsp vanilla extract 2 cups Cinnamon Chex cereal 2 cups Wheat Chex cereal 2 cups Honey Nut Chex cereal 8 oz. pecans In a small bowl, mix brown sugar and pumpkin pie spice; set aside. In a small microwave- safe dish, microwave butter on high about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pout butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated. Microwave uncovered on high 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container. Pumpkin Pretzels 1 bag mini pretzels 1 bag M&M s candy Orange food coloring 1 bag white chocolate chips, melted slowly 1 tbsp shortening, to thin out chocolate First step is to melt the chocolate. Combine white chocolate chips and shortening in a microwave safe dish. Slowly melt in microwave 1 minute at a time, mixing until smooth. Add orange food coloring and mix, keep adding until desired shade of orange. Dip pretzels in chocolate until coated, set on wax paper. While it s still wet, take a green M&M and set in the crook of the pretzel for the stem. Pumpkin Spice Doughnut Holes (Gluten Free) Doughnut 1 ¾ cups all- purpose gluten- free flour blend 1 egg 2 tsp baking powder 1 tsp pure vanilla extract ½ tsp salt ¾ cup pumpkin puree 2 tsp pumpkin pie spice ½ cup whole milk ½ tsp xanthan gum (omit if your flour blend already contains it) 1/3 cup vegetable oil ½ cup brown sugar

6 Sugar Coating: 1 stick of butter, melted 2/3 cup sugar 2 tsp cinnamon Preheat oven to 350 F, and spray a mini- muffin tin with gluten- free cooking spray. Set aside. Whisk together the flour, baking powder, salt, spices, and xanthan gum in a large bowl. Add the oil, brown sugar, egg, pumpkin puree, and milk and whisk until smooth. Using a small scoop or tablespoon, fill holes in pan about ¾ full. Bake for minutes, or until a toothpick inserted in the middle of one comes out clean. Let cool in the pan for 5 minutes. You will probably need to bake 2-3 batches, depending on how big your pan is. Place sugar and cinnamon in a large, zip- top bag. Dip the doughnut holes on all sides in the melted butter, then place in the bag, one dozen at a time. Seal bag and shake to coat with the sugar mixture. Best eaten the same day! Pumpkin Spice Rice Krispie Treats 3 tbsp butter ¼ cup pumpkin puree 1 (10oz) bag mini marshmallows ¼ tsp vanilla extract ½ tsp cinnamon ¼ tsp ground nutmeg 1/8 tsp ground cloves 1/8 tsp salt 6 cups crispy rice cereal 2 oz. pure white chocolate, white chocolate candy melts, melted (optional) Choose your desired size baking pan (9x9, 11x7, or 13x9) and spray gebnerously with nonstick cooking spray. Set aside. In a large saucepan, melt butter over medium heat. Stir in pumpkin puree and cook until warmed through. Fold in marshmallows, stirring frequently until melted. Remove from heat and stir in vanilla, cinnamon, nutmeg, cloves and salt. Let marshmallow mixture cool at room temperature for 20 minutes. Add the crispy rice cereal and stir until combined. Pour mixture into prepared baking pan, spread out evenly and gently press down with a rubber spatula. Refrigerate to set for at least 1 hour. Cut into squares and drizzle with melted white chocolate, if desired. SOUR CREAM COFFEE CAKE 1 and ¼ cups sugar 2 sticks of butter, softened 2 eggs 1 8- ounce carton sour cream 2 cups flour 1 teaspoon baking soda 1 teaspoon vanilla 1 cup of chopped pecans

7 2 heaping teaspoon cinnamon mixed with 2 heaping teaspoons of sugar (use ½ this for the bottom on the pan) Preheat oven to 350 degrees. Grease a bundt pan very well (I used Pam) Sprinkle half of cinnamon and sugar mixture over the entire bundt pan until coated then sprinkle around the ½ cups of pecans, if you think you need more pecans add them. Set the pan aside. In a medium- size mixing bowl, cream together melted butter and sugar. Add the eggs and sour cream. Mix well. Add flour one cup at a time. Stir in vanilla and baking soda until evenly mixed. Spoon half of the batter into the coated pan. Take a spoon and make a small dent in the batter all around the pan. Sprinkle the other half of the cinnamon and sugar mixture over the batter then sprinkle the other ½ half of the pecans add more pecans if you like more nuts. Spoon remaining batter into pan. Bake for 45 minutes. Turn cake out of pan onto a plate immediately. Red Velvet Cookies 1 box Red Velvet Cake Mix 2 eggs ½ cup oil 1 cup white chocolate chips, optional Mix all ingredients, roll into 1 balls or drop by spoonful. Bake at 350 for minutes.

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