Thumbprint Cookies

1 pkg. (8 oz.) softened Cream Cheese
¾ cup (1 ½ sticks) softened butter
1 cup granulated sugar
2 tsp. vanilla
2 ¼ cup flour
½ tsp. baking soda

Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Add 1 cup finely chopped pecans. Cover and refrigerate 30 minutes.

Preheat oven to 350. Shape dough into 1-inch balls. Place on ungreased baking sheets. Indent centers. Bake 10 minutes. Fill each cookie with about 1 tsp. of your favorite preserves. Continue baking 8-10 minutes or until golden brown.

Makes about 5 dozen cookies.

Peanut Butter Munchies

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup butter
¼ cup peanut butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
¾ cup sifted powdered sugar
½ cup peanut butter

 Preaheat oven to 350. In a medium bowl stir together flour, cocoa powder, and baking soda; set aside.

 In a large mixing bowl beat butter and the ¼ cup peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugars; beat until combined. Beat in egg, milk and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Shape into 32 (1 ¼ inch) balls; set aside.

 For filling, in a medium bowl combine powdered sugar and the ½ cup peanut butter until smooth. Shape into 32 (3/4 inch) balls.

 For each cookie, slightly flatten a chocolate ball and top with a peanut butter ball. Shape chocolate dough completely around filling; roll into a ball. Place 2 inches apart on an ungreased cookie sheet. Lightly flatten with bottom of a glass dipped in additional granulated sugar.

 Bake about 8 minutes or just until set and slightly cracked. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes 32 cookies.

Pumpkin Pie Crunch

Makes 16-20 servings

1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 package Duncan Hines Moist Yellow Cake Mix
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 13x9x2-inch pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake at 350 for 50-55 minutes or until golden.

Cool completely.  Serve with whipped topping. Refrigerate leftovers.