Turtle Pumpkin Pie

From: Kraft

¼ C plus 2 T caramel ice cream topping, divided
1 Graham Cracker crust
½ C plus 2 T pecan pieces, divided
1 C cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 C canned pumpkin
1 t ground cinnamon
½ t ground nutmeg
1 tub (8oz) cool whip topping, thawed, divided

Pour ¼ C caramel topping into crust; sprinkle with ½ C pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 ½ C cool whip. Spread into crust

Refrigerate at least 1 hr. Top with remain cool whip, caramel topping and pecans just before serving. Makes 10 serv.

Simply Sensational Truffles

From: Kraft

2 ½ pk (20 sq) Bakers semi-sweet choc. Divided
1 pkg (8oz) cream cheese, softened

Melt 8 chocolate squares. Beat cream cheese, with mixer until creamy; stir in melted chocolate. Refrigerate until firm.

Shape into 36 balls, place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate, then refrigerate 1 hr. refrigerate leftovers.

DECORATE: top with finely chopped peanuts or sprinkles. Or, coat truffles with powdered sugar or unsweetened cocoa powder instead of dipping in chocolate.

Fudge

1 pkg (8 squares) Baker's semi-sweet chocolate
1 can sweetened condensed milk
2 t vanilla

Line 8x8 pan with foil, ends extending over sides.

Microwave chocolate and milk on HIGH 2 to 3 min until chocolate is almost melted, stir after 2 min.

Stir until chocolate is melted and blend in vanilla. Stir in extras if desired.

EXTRAS - save some for 'topping'
37 mini oreo cookies
1 C peanuts
2 C mini marshmellows
1/2 C peanut butter drop in fudge in teaspoons and cut through for marble effect.

Spread into pan, top with toppers. Refrigerate 2 hrs or until firm. Cut into 25 squares, using toppers as a guide.

Spinach & Artichoke Dip

From: Kraft
Prep: 10 min; Total: 30 min; Serves: 22, 2 T each
1 can (14oz) artichoke hearts, drained, finely chopped
1 pkg (10oz) frozen chopped spinach, thawed, drained
3/4 C grated parmesan cheese
3/4 C light mayonnaise
1/2 C shredded mozzarella cheese
1/2 t garlic powder

Preheat oven to 350. Mix all ingredients until well blended.

Spoon into 9 inch pie plate or quiche dish.

Bake 20 minutes or until heated through. Serve with Triscuit crackers, fresh veggies, or tortilla chips.

MAKE AHEAD: Most hot dips can be assembled in advance. Cover and refrigerate up to 24 hrs. Bake uncovered as directed just before guests arrive, increasing the baking time by 5 - 10 min. to ensure that the dip is heated through.

Applesauce

10 lrg cooking apples, peeled, cored and sliced or cut into chunks
1/2 C water
1 t cinnamon
1/2 to 1 C sugar

Put all ingredients into crock pot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (3 to 4 hours on high)

Taco Soup

From: Pauline Beange

1 1/2lb ground beef
1/2 C onion, chopped
1 cn (28oz) tomatoes (whole or diced)
1 cn kidney beans with juice
2 C frozen corn
1 C tomato sauce
1 pkg taco seasoning
2 C water
salt & pepper to taste
grated cheese & nacho chips for serving

Brown beef and drain. Combine all ingredients except chips and cheese. If using whole tomatoes, can whir them in a blender to disguise:-) Simmer 15-30 minutes. Ladle into bowls. Top with grated cheese and serve with nacho chips and salad.

NOTE: Different kinds of beans can be used (black turtle, navy, pinto), and ground turkey can be used.

Coffee Cake

From: Marg Amos

3/4 cup margarine, softened
1 1/4 cup sugar
1 teaspoon vanilla
3 eggs

1 cup sour cream
2 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup walnuts; chopped
1 teaspoon cinnamon
2 tablespoon granulated sugar
1/3 cup orange juice
2 tablespoon brown sugar

Beat butter, sugar, vanilla and eggs in a large bowl with electric mixer at high speed until light and fluffy. Beat in sour cream. Add flour, baking powder and soda to creamed mixture and beat at low speed until just blended. Do not overbeat.

Combine nuts, cinnamon and sugar in a small bowl. Spoon half the batter into a greased and floured 9" tube or bundt pan, or 9x9. Sprinkle half the nut mix over the batter. Top with remaining batter and sprinkle with the remaining nut
mix. Cut through batter several times with a knife to distribute the nut mix. Bake in a 350 oven for 50 minutes or until wooden toothpick inserted in top comes out clean.

While cake bakes, combine orange juice and brown sugar in a small saucepan. Heat, stirring constantly, until sugar dissolves and mixture thickens, about 5 minutes. Cool cake in pan for 5 minutes. Remove from pan to wire rack. Brush top and sides of cake with orange-sugar mix. Cool. Completely.

To freeze: Place cake on stiff cardboard cut to fit. Wrap, label and freeze. Maximum recommended freezer storage is 5 months.

To serve: Defrost at room temperature for 2 to 3 hours.

NOTE: The cake is still really nice without the orange juice topping.