2c. salted peanuts
2c. pretzel sticks broken into pieces
2c. Rice Krispies
2c. Captain Crunch cereal
1pkg. white bark - melted

Melt bark in double boiler - don’t let any water get into bark. Add other ingredients, mix well. Drop by spoonful on to waxed paper.

Thanks to Auntie Myrt from Spokane, WA

4 eggs
1c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1c. melted butter
6-12 oz. (2 cups) chocolate chips
1 9” unbaked pie shell

Preheat oven 325°. In large bowl, beat eggs until foamy. Add flour, sugar, brown sugar; beat until well blended. Blend in melted butter. Stir in chocolate chips. Pour into pie shell. Bake 1 hr.

A delicious favorite at the Bartell house, Portland, OR

2 cups sugar
4 eggs
1 cup vegetable oil
2 cups canned pumpkin
2 cups flour
2 teaspoons baking soda
dash salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon

Beat sugar and eggs with a mixer until smooth and creamy. Beat in the oil
and pumpkin and blend well. Sift together the flour, baking soda, salt,
spices. Add these to the pumpkin mixture ( I never sift anything, I just
add them all right into the mixture) and stir until thoroughly combined.
Pour into a lightly greased tube pan. Bake at 350° for 55 to 60 minutes.

Frosting
3 ounces cream cheese
3/4 pound powdered sugar
1 stick butter
1teaspoon vanilla
2 to 3 teaspoons brandy.

Blend ingredients and spread over cake. This cake is better if made a couple days ahead of time as flaver improves with standing.

From Aunt DeeDee, Kirkland, WA

2c. brown sugar
2 cubes butter
1/2 c light corn syrup (karo)
1t. salt
1t. vanilla
1/2t. soda

Mix in saucepan: Brown sugar, butter, corn syrup and salt. Boil 5 minutes. Remove from heat stir in soda and vanilla. Pour over 7 quarts (28 cups) popped corn, mix thoroughly in large pan. Bake at 250° for 1 hour. Stir every 15 minutes. Put on waxed paper and separate into bite size pieces.

Thanks to Grandma Button from Bellevue, WA

3/4c butter or margarine
1t. vanilla
1T. water
1t. salt
1/3c sugar
2c flour
6 oz. chocolate chips

Blend first 5 ingredients and blend well. Stir in flour stir in chocolate chips. Form 1 inch balls. Bake at 300° for 30 minutes. Roll in sugar while warm.

Thanks to Grandma Slichter from Spokane, WA

2 cups sifted all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cup fresh or frozen cranberries, chopped

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. cut in butter until mixture is crumbly. Add egg, orange peel and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries.

Spoon into a greased 9 x 5 x 3 inch loaf pan. Bake at 350° for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread. If so, only add 1 additional cup of cranberries.

From the book Cranberry Thanksgiving by Harry Devlin

8 oz. cream cheese, softened
18 ounce pumpkin pie mix (solid pack)
2 c. powder sugar
1/2-1 tsp. ground cinnamon
1/4-1/2 tsp. ground ginger

Beat cream cheese in a mixing bowl until smooth, add pumpkin pie mix, beat well. Add sugar, cinnamon and ginger. Beat until smooth. Serve with molasses cookies. Store leftovers in refrigerator.

Thanks to Karina from Bend, Oregon