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3 tablespoons white sugar

1 tablespoon ground cinnamon

1 cup dark brown sugar

1/2 cup white sugar

1 cup butter, softened

2 eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C).

2. Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.

3. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.

4. Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!

5. Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

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Directions

1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.

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Ingredients

1. 1/2 pound good bittersweet chocolate such as Lindt.

2. 1/2 pound good semisweet chocolate such as Ghiradelli.

3. 1 cup heavy cream.

4. 2 tablespoons Grand Marnier, optional.

5. 1 tablespoon prepared coffee.

6. 1/2 teaspoon good vanilla extract.

7. Confectioners' sugar.

8. Cocoa powder.

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1/4 cup butter

4 cups miniature marshmallows

5 cups crisp rice cereal

Directions

1. Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

2. Add cereal. Stir until well coated.

3. Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

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Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup. In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top. Bake for 15 minutes.

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1 1/2 cups peanut butter

1 cup butter, softened

1/2 teaspoon vanilla extract

6 cups confectioners' sugar

4 cups semisweet chocolate chips

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3/4 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup sugar

3 large eggs Eggs Extra Large

1 teaspoon vanilla extract

1/2 cup sour cream

Easy White Icing

Sprinkles (optional)