• 1 (7 & 1/2 oz) jar marshmallow creme
• 1 lb. powdered sugar (sifted)
• 1 tsp vanilla extract
• 1 lb caramels
• As many chopped nuts as needed

Mix marshmallow creme, powdered sugar and vanilla.  Knead in the sugar.  Divide into 8 parts.  Shape into rolls, 1 inch in diameter.  Wrap in wax paper and refrigerate or freeze until candy is very firm.  Melt the caramels over hot water, remove from heat but keep the caramel over the hot water.  Roll each cold candy roll in caramel, then press in nuts with hands.  Wrap in waxed paper and store in a cool dry place.

•  2 (12 oz) packages of butterscotch chips
• 1 cup dry roasted peanuts
• 1 (3 oz ) can of Chow Mein noodles
• 1 cup of angel flake coconut

Melt chips in large glass bowl in microwave until melted.  Stir in peanuts, noodles and coconut.  Drop by teaspoonfuls onto wax paper until set. 

• 1 lb ground beef
• 1 medium chopped onion
• 1 (16 oz) can tomatoes
• 1 cup minute rice
• 1 pkg taco seasoning mix
• 1 cup shredded cheddar cheese

Brown beef with onion in a large skillet.  Drain off fat.  Drain and cut up tomatoes, reserving juice.  Add water to juice to make 2 and 1/2 cups liquid.  Add tomatoes, liquid, rice and taco seasoning to beef in skillet.  Stir.  Bring to a boil.  Reduce heat, cover and simmer until liquid is absorbed - about 20 minutes.  Stir occasionally.  Top with shredded cheese before serving.  Serve with corn chips and a green salad.

• 1 & 1/2 cups of sugar
• 2 teaspoons of pumpkin pie spice
• 1 teaspoon salt
• 1 large can pumpkin
• 2 & 1/2 cups evaporated milk (I sometimes use 2% milk; it makes a lighter pie)
• 4 eggs beaten

1. Use the refrigerated ready to use rolled up piecrust in the long box.  Use 2 - 9 inch pie pans.  Put pastry in the pans and flute the edges.  Set pans on a cookie sheet. 
2. Have oven preheated to 425 degrees.  In a large bowl, combine all filling ingredients using a mixer, blending well.  Carefully fill unbaked pie shells.  Transfer cookie sheet with pies on it into the oven.
3. Bake at 425 degrees for 15 minutes.  REDUCE OVEN TEMPERATURE TO 350 degrees.  Continue baking for 40 - 50 minutes or until knife inserted near center comes out clean.  Cool, then refrigerate until serving time.  Serve with real whipped cream.