3 cups flour
1 tablespoons baking powder
1/2 cup sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 large eggs
1 cup milk
1/2 cup melted butter, margarine or oil
2 teaspoons rum or rum extract

1 tablespoon sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

In a large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In a medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.

In a small container, combine sugar, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 20 minutes or until golden.

1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola

Heat oven to 325 degrees F.

Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan. Spread mixture evenly and “sift” dry cake mix on top.   Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares.

Serve with Cool Whip or ice cream.

2 cups dark brown sugar
1 (16 oz) can pumpkin
1 cup vegetable oil
2 tsp vanilla
4 cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 cups raisins
1 cup nuts, chopped

Preheat oven to 350 degrees F. Grease a cookie sheet. In a large bowl, beat sugar, pumpkin, oil and vanilla until blended. Combine flour, baking powder, soda, salt and spices; stir into sugar mixture. Stir in raisins and nuts. Drop by rounded teaspoons 2 inches apart onto cookie sheets. Bake 12-15 minutes until set. Remove to a rack to cool. Yields 7 dozen.

Ingredients:

4 tablespoons butter
4 cups miniature marshmallows
1/2 tablespoon vanilla
1 1/2 cup white chocolate chips
6 cups Rice Krispies cereal
3/4 cup dry cranberries

Directions

Butter a 9 x 13-inch baking pan.

1. In a large pan on the stovetop, melt the butter over low heat. Add the marshmallows. Stir until the mixture is melted, hot, and smooth. Add the vanilla.
2. Add the white chocolate chips, rice cereal, and cranberries. Stir until the cereal is uniformly combined with the marshmallow mixture.
3. Remove the mixture to the buttered pan. Evenly distribute the mixture and press it down into the pan with buttered fingers, a piece of waxed paper, or a spatula. Let cool and cut into squares.

8 oz. cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
1 tsp. vanilla extract
1 9-inch graham cracker crust

Combine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.

1 pkg chocolate cake mix
1 pint sour cream
1 small pkg instant chocolate pudding
6oz. chocolate chips
3/4C oil
4 eggs
1C water
Spray inside of crock with non-stick cooking spray. Mix all ingredients in large mixing bowl; pour into crockpot. Cook on LOW 6-8 hours. Serve warm with ice cream and chocolate syrup.

4 oz. golden raisins, about 1/2 cup
12 oz. semisweet chocolate
4 oz. blanched hazelnuts
1/2 cup heavy cream

Put the raisins in a bowl with enough water to cover and soak until soft and plump, about 10 minutes. Melt the chocolate. I find the easiest way to do this is in a double boiler over simmering water, but it can also be done in a 250F oven or a microwave at medium power if you prefer. Coarsely chop the hazelnuts either by hand or in a food processor. Squeeze the excess water out of the raisins and add them to the melted chocolate along with the hazelnuts and cream. Mix with a spatula until completely blended. Line a cookie sheet with foil and use two spoons to place nuggets of the chocolate mixture on it. Refrigerate until the chocolate hardens, about 1 hour. Serve chilled. Makes about 24 chocolates.