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Spinach-Pecan Nuggets

2 (8-10 ounce) packages frozen chopped spinach, thawed & very well-drained
1 cup grated parmesan cheese
6 eggs
2 cups herb stuffing mix, seasoned & partly crushed
3/4 cup butter, room temperature
2 diced onions
1/4 teaspoon celery salt
1/2 teaspoon italian seasoning
1/4 teaspoon basil
1/4 teaspoon pepper
1 1/2 cups chopped pecans
olive oil, to grease cookie sheet or aluminum foil

1. Preheat oven to 350 degrees F. Lightly oil cookie sheet or foil.
2. Mix spinach, cheese, eggs & stuffing. Add butter, onion, seasonings & pecans and mix thoroughly. Shape into quarter-sized balls. Baked on cookie sheet (oiled, or lined with oiled foil) at 350 degrees F for 20 minutes. (In my oven, when baking the entire batch of nuggets, it took longer--about 32 minutes--to get them done to the degree I wanted, with some small spots of browning on the nuggets.) Serve hot.
3. Can prepare ahead & freeze after baking. To reheat, take out of freezer & heat 20 minutes at 350 degrees F.

Pumpkin Pound Cake

1 (18 ounce) package yellow cake mix
1/2 cup vegetable oil
1/4 cup water
1 (15 ounce) can pumpkin
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup sugar
1/2 cup chopped nuts (optional)

1. Mix batter using ingredients in the order given.
2. Beat for 3 minutes.
3. Pour into greased tube pan.
4. Bake 1 hour at 350 degrees.

Carmel Corn

2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup
6 quarts popped corn (sift out unpopped kernels)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon butter flavoring
peanuts or pecans or walnuts or cashews

1. In large saucepan,boil sugar,butter,syrup and salt for 5 minutes.
2. Remove from heat.
3. Add soda and flavoring.
4. Stir well.
5. Pour over popcorn and nuts.
6. Spread on cookie sheet.
7. Bake 200 degrees for 1 hour.
8. Stirring at 15 minute intervals.
9. Remove from oven.
10. Cool until solidfy.
11. Store in covered container to keep crisp.

Peanut Butter Cookies

1/2 cup vegetable shortening
1/2 cup butter or margarine, softened
1 cup super chunky peanut butter
1 cup granulated sugar
1 cup light brown sugar, firmly packed
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dry roasted peanuts, very coarsely chopped

1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream together shortening, butter or margarine, and peanut butter with electric mixer on medium speed. Gradually add both sugar. Beat in eggs, one at a time until light and fluffy.
3. In a separate medium mixing bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to creamed mixture; beat until well blended. Stir in peanuts.
4. Drop dough by rounded teaspoonsful onto ungreased cookie sheets. Bake for 12-15 minutes or until golden brown.

Chocolate Cookie Bars

1 3/4 cups flour
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 cup butter or margarine
2 (12 ounce) bags semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
3/4 cup nuts, chopped
1 teaspoon vanilla
1 (12 ounce) bag milk chocolate chips
Combine Flour,Sugar,Cocoa,and Butter. Use two knives or pastry blender. Mixture will be crumbley. Press firmly into a 13x9 pan. Bake at 350 for 15 minutes.

FILLING:.
In saucepan combine both pkgs of semi-sweet Choc Chips,Vanilla, Milk,and Nuts if using. Stir until well melted. Pour over prepared crust.

TOPPING:.
Sprinkle Milk Chocolate chips on top and press on to top of filling. Bake for 20 minutes. Cool at least 10 minutes. Cut into bars.