Author: Greg

1 (# 2) can crushed pineapple, drained 2 c milk 8 oz cream cheese 1 small Cool Whip 1 box Jiffy yellow cake mix 1

20 oz can crushed pineapple, un-drained 1 Step Angel Food cake mix Mix together and bake at 350 for 20 minutes.   Cool, top with Cool

Crust: 1 pkg Pillsbury yellow cake mix 1 egg                                   ½ c butter Filling: 2 eggs                               1 ¾  tsp. pumpkin pie spice 1 (16oz) can

Single-Crust Pie: 1 ½ c sifted flour ½ tsp. salt ½ c shortening Add cold water and mix to form ball: 4 to 5 T

1 pkg yellow cake mix 3 eggs 1 (3 oz) pkg cream cheese 1 c chopped pecans 1 ¼ c water Blend all ingredients, except

¾ c powdered sugar ½ c cold milk 8 oz cream cheese, softened 12 oz Cool Whip 1 jar Muirhead Pecan Pumpkin Butter (Wm. Sonoma)

1 c confectioner’s sugar 1 c creamy peanut butter 5 T unsalted butter, at room temp ¾ tsp. vanilla ¼ tsp. kosher salt 1/3 c

½ c peanut butter 3 c Special K cereal 2 (6oz) pkg butterscotch bits 2/3 c salted peanuts 1 tsp. vanilla Melt on top of

1 c sugar ¼ c flour ½ c juice from cherries 3 c drained, canned, pitted, tart red cherries 1 T soft butter 4 drops

1 ½ c pecans                 ½ lb unsalted butter  1 c dark brown sugar    1 c granulated sugar 2 extra large eggs       2 tsp. vanilla 1