- I package of pre-made Sugar Cookie Dough
- 1 oz package of Cream Cheese
- 1/2 cup sugar
- 1 package of strawberries, sliced
- 1 10 oz can mandarin oranges
- 1 package blueberries
- 3 kiwis, peeled and sliced in halves

- 2 1/2 cups confectioners' sugar
- 1 cup butter, softened
- 1 cup chopped pecans
- 1 (8 ounce) jar ready-to-use strawberry glaze
- 1 1/2 cups all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 1/2 quarts fresh strawberries, halved

- 4 (1 ounce) squares German sweet chocolate
- 2/3 cup flaked coconut
- 1/2 cup packed brown sugar
- 1/3 cup butter, softened
- 2 tablespoons cream
- 1 1/2 cups cake flour
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts
- 1 cup white sugar
- 1/2 teaspoon baking soda
- 3/8 cup buttermilk
- 2 eggs
- 1/4 cup butter, softened
- 1/2 teaspoon baking powder
- 3/8 cup buttermilk
- 1/2 teaspoon salt

- pre heat oven to 350
- 3 large eggs
- 2 tsp cinnamon
- 1-1/2 cups oil
- 2 tsp vanilla
- 2 cups sugar
- 3 cups apples sliced in thin strips
- 3 cups flour
- 1-1/2 cups pecans and black walnuts chopped and mixed
- 1 tsp salt
- 1 tsp tsp baking soda
- Topping:
- 1 cup brown sugar
- 1/2 cup milk
- 1/2 cup butter
- 1 tsp vanilla or rum extract
- glaze:
- 2 cups powder sugar
- 1 tsp mayo
- 1 tsp vanilla

- 1 tablespoon sugar
- 1 tablespoon ground cinnamon
- 1 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar

- 15 apples
- 2 cups white sugar
- 1 cup light corn syrup
- 1 1/2 cups water
- 8 drops red food coloring

- 2-8 oz pkg chream cheese, softened
- 1 1/2 c sugar
- 2 eggs
- 3/4 c cooked pumpkin
- 1/4c flour
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 9 inch pie shell

- 2 cans nestle cream (all purpose)
- 2 cans condensed milk
- 1 klo ripe mango
- 1 can sliced pineapple
- strawberry
- 1 can soda crackers

- 1 cup sugar
- 1 stick unsalted butter, softened
- 2 large eggs
- 2 tsp grated fresh orange peel, or 1/2 tsp dried
- 1 tsp vanilla
- 2 cups all purpose flour
- 1-1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup chopped nuts (optional) any kind you like - we like pistachios or pecans
- 3 squares (1 oz) white chocolate, or vanilla coating (optional)

- Pumpkin Fudge
- 2 cups sugar
- 1 cup firmly packed brown sugar
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1/2 cup canned pumpkin
- 1 1/2 teaspoons pumpkin pie spice
- 1 (12 ounce) package white chocolate chips
- 1 (7 ounce) jar marshmallow creme
- 1 cup chopped pecans
- 1 1/2 teaspoons vanilla extract
- In a heavy saucepan, combine the first 6 ingredients
- heat over medium heat until sugar dissolves, stirring frequently.
- Continue heating until mixture begins to boil, stirring constantly. Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).
- Remove pan from heat
- stir in chocolate chips until melted. Add in remaining ingredients
- stir to mix well.
- Pour into a buttered 13x9 inch baking pan
- cool to room temperature.
- Cut into squares
- store in the refrigerator in an air-tight container.
- Makes about 5 dozen squares