Ingredients

• 1 pkg. graham crackers
• 1 1/2 sticks butter
• 1 1/2 cups peanut butter
• 1 lb. powdered sugar
• 1 (12 oz.) pkg. dark chocolate chips

Directions

1. Crush graham crackers. Melt butter. Mix crackers and butter well.
2. Add peanut butter and sugar; mix until smooth.
3. Spread mixture in a 9 x 13 inch pan (bottom may be lined with wax paper if desired for easier clean up).
4. Melt chocolate chips in double boiler or microwave until smooth. Spread over peanut butter mixture.
5. Refrigerate 20 minutes then cut into squares.
6. Arrange on plate and keep refrigerated until ready to serve. These bars are great for picnics and lunch boxes.

Ingredients

• 1 cup (2 sticks) butter or margarine
• 1 1/2 cup sugar
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tsp pure vanilla extract
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 2/3 cup all-purpose flour
• 1/2 cup sugar
• 1 tbsp ground cinnamon

Directions

1. In the bowl of a mixer at medium speed, cream the butter or margarine with the sugar. Add the pumpkin and beat until combined.
2. Add in the egg and vanilla.
3. In a separate bowl, with a fork, mix the cream of tartar, baking soda, salt and flour.
4. Slowly add it into the batter, you will have a sticky light orange colored batter.
5. Cover the bowl and place it in the refrigerator for an hour. If you are pressed for time, place it in the freezer for 15 minutes.
6. Preheat the oven to 350°F.
7. Line 2 baking sheets with parchment paper.
8. In a small bowl, mix the 1/2 cup sugar with the cinnamon.
9. Using a small spoon, scoop up a spoonful of batter. Roll it into a ball between your hands.
10. Roll the ball in the cinnamon/sugar mixture and place on the prepared cookie sheets, 2 inches apart.
11. Bake 12-15 minutes.

Ingredients

• 3 cups flour
• 2 cups sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 cup canola oil
• 1 (15oz.) can pumpkin puree
• 3/4 cup chopped walnuts
• 3/4 cup chocolate chips

Directions

1. Preheat oven to 350°F.
2. Grease a bundt pan or two loaf pans.
3. In a large bowl using an electric mixer, mix flour, sugar, baking powder, baking soda, cinnamon and salt. Add oil and pumpkin puree and mix until smooth. Stir in nuts and chocolate chips.
4. Pour batter into greased pan(s). Bake for 1 hour or until tester comes out with moist crumbs.

Variations

1. Drizzle with a combination of melted margarine and melted chocolate chips.
2. Leave out the chocolate and serve as a side dish.
3. Substitute pecans for walnuts.
4. Substitute craisins for chocolate chips.
5. Make into muffins.
6. Really yummy: top with crumb topping. Use your hands to combine 1 cup flour, 1 cup firmly packed brown sugar, 2 tsp cinnamon, 1 stick margarine. Sprinkle crumbs over cake(s) before baking

Ingredients

• 1/3 cup dark-brown sugar
• 2/3 cup white granulated sugar
• 1 tsp kosher salt
• Generous pinch of cayenne pepper
• 1 tsp ground cinnamon
• 1 pound walnut or pecan halves or whole peeled hazelnuts
• 1 egg white, room temperature
• 1 tbsp water

Directions

1. Preheat oven to 300°F.
2. Mix sugars, salt, cayenne, and cinnamon, making sure there are no lumps; set aside.
3. Beat egg white and water until frothy but not stiff. Add walnuts, and stir to coat evenly.
4. Sprinkle nuts with sugar mixture, and toss until evenly coated.
5. Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper.
6. Bake for 30 minutes, stirring occasionally.
7. Remove from oven, and separate nuts as they cool. When completely cool, pour the nuts into a bowl, breaking up any that stick together.