Pumpkin Moon Pies


3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 tsp pure vanilla


3 cups confectioners sugar

1/2 cup softened unsalted butter

8 oz softened cream cheese

1 tsp vanilla



Preheat oven to 350.  Line baking sheet with parchment paper.

Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.  Set aside.

Whisk together brown sugar and oil until combined.  Add pumpkin purre.

Add eggs and vanilla.  

Sprinkle flour mixture and mix until fully incorporated.

Using small ice cream scoop, heaping tablespoons of mixture about 1 inch apart on baking sheet.  Bake until cookies are just starting to crack on top and a toothpick comes out clean.  Approx 15 minutes.  Let cool completely on pan.

Make filling - Mix sugar and butter until smooth.  Add cream cheese. 

Refrigerate at least 30 minutes before serving.

Stuffed Acorn Squash


2 medium acorn squash, halved and seeds removed

4 slices bacon, diced

1 medium onion, trimmed and diced

1 Granny Smith apple, peeled, cored, and diced

1 pound ground beef

1/4 cup packed dark brown sugar

1 tsp pumpkin pie spice

1/2 tsp dried sage

1/4 tsp salt

1/4 tsp pepper

2 tbsp dry breadcrumbs 


Preheat the oven to 350 degrees

Place squash face down in a rimmed dish

Add 2 cups of water to dish and bake at 350 degrees for 40 minutes

Cook bacon in a large skillet over medium heat for 4 minutes

Add onion and apple - Cook for 4 minutes

Stir in ground beef - Cook for 5 minutes

Add brown sugar and spices - Cook for 1 minute

Remove from heat and add breadcrumbs

Drain water from baking dish and flip over squash

Spoon meat mixture into the squash

Return to oven and bake 350 degrees for 20 minutes 

Pumpkin Bars


4 eggs

1 2/3 cups sugar

1 cup vegetable oil

16 oz can of pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

8 oz block of cream cheese, softened

1 pound box of confectioners sugar

1 stick butter

1 tsp vanilla extract


In a bowl, mix eggs, sugar, oil and pumpkin together

In another bowl, mix flour, powder, cinnamon, salt and baking soda

Combine all ingredients together

Spread mixture in an ungreased 9 x 13 baking dish

Bake at 350 degrees for 30 minutes

Let cool several hours before topping with icing

For icing, combine cream cheese, confectioners sugar, butter and vanilla

Spread on top of cooled pumpkin bars  

Three Decka Mocha


1 1/4 cups brown sugar

1/2 cup chopped nuts

1/2 cup Oleo

1 cup flour

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 cup of whipped topping

2 packages of instant chocolate pudding

3 cups milk

Additional whipped topping


Preheat the oven to 350 degrees

Mix brown sugar, nuts, Oleo, and flour together and press into a 9 x 13 baking dish

Cook for 15 minutes in a 350 degree oven 

Mix cream cheese, confectioners sugar, and whipped topping together

Spread mixture on top of cooled crust

Mix pudding and milk - Chill

Spread pudding on top of cream cheese layer

Cover with whipped topping and nuts

Peanut Butter Squares


1 pound box of confectioners sugar

2 cup graham cracker crumbs

1 18oz jar of peanut butter

2 sticks margarine

1 stick butter

12 oz package of chocolate bits


Mix sugar, crumbs and peanut butter

Melt 2 sticks of margarine and combine with peanut butter mixture

Press into a 9 x 13 baking dish (ungreased)

Put in the fridge for 30 minutes

For topping, melt together bits and a stick of butter

Pour topping over the peanut butter mixture and put in the fridge

Cut before the chocolate gets too hard

Swedish Apple Pie


Apples, peeled and chopped into small chunks

1 tbsp sugar

1 tsp cinnamon

1 cup sugar

1 egg

1/2 cup chopped nuts

1 cup flour

3/4 cup butter

Pinch salt


Preheat the oven to 350 degrees

Fill a pie pan 2/3 full of peeled apple

Sprinkle with 1 tbsp sugar and cinnamon

In bowl, mix all other ingredients and pour over top of apples

Bake for 45 minutes

Peggy's Chicken


8 boneless, skinless chicken breasts

8 4x4 slices of Swiss cheese

1 can of cream of chicken soup

1/2 cup of white wine

2 cups Pepperidge Farm herb stuffing

1/2 cup melted margarine


Preheat the oven to 350 degrees

Mix cream of chicken soup and wine

Place chicken in large glass baking dish

Arrange cheese slices on top of chicken

Pour soup/wine mixture on top of cheese

Top with stuffing

Melt margarine and drizzle on top of everything

Bake uncovered for 45-55 minutes

Thoman Family Meat Sauce


4 large onions, chopped

4 cloves garlic, chopped

3 tbsp parsley flakes

2 pounds ground beef

1 large can (29 oz) tomato puree

2 cans tomato soup

1 large can mushrooms

1 bay leaf

1 tbsp salt

1 tbsp pepper

1 tbsp Italian seasoning

1 tbsp brown sugar


Cook onions, garlic, parsley and beef in a large skillet in oil until tender and brown

Combine with all other ingredients

Simmer for 2 hours

Scoop off excess grease and serve with pasta

Spaghetti Salad


1 pound angel hair pasta

4 tbsp McCormick's Salad Supreme Seasoning

16 oz Wishbone Italian Robusto dressing

1 red onion (finely chopped)

1 green pepper (finely chopped)


Cook pasta and let it cool

Add 1/2 of the dressing, pepper, onion, and let marinate overnight

Add the remainder of the dressing and seasoning right before serving

Rosemarie Salad


1 egg

3/4 tsp salt

15 oz container of whipped topping

1 can mandarin oranges

1/2 10 oz jar of maraschino cherries (sliced in half)

1/4 cup sugar

1 tbsp flour

1 large can of pineapple chunks

1/2 pound or orzo


Cook the orzo and let it cool

Mix flour, egg, sugar, salt, pineapple juice, and 1/2 orange juice together

Cook until thickened and mix with orzo

Cool overnight and then add in the pineapple chunks,oranges and cherries 

Add whipped topping and serve cold

Thunderbird Stew


1 pound ground hamburg

1 pound bacon

1 cup onion (chopped)

1 cup ketchup

1/3 cup brown sugar

1 tsp salt

3 tbsp white vinegar

1 tbsp BBQ sauce

2 cans pork & beans

1 can lima beans

2 cans pinto or navy beans


Fry the ground hamburg and set aside

Fry the bacon and onion together

Mix all the remaining ingredients together

Put everything into a slow cooker and cook on low for 4-9 hours

Raisin Crunch Cookies


1 tsp baking powder

1 tsp baking soda

1/2 cup old-fashioned or quick-cooking oats

1/2 cup (1 stick) butter

3/4 cup firmly packed brown sugar

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 cup Raisin Bran cereal

1 1/4 cup coconut flakes

1/2 cup raisins


Preheat the oven to 350 degrees

Mix flour, baking powder, baking soda, and oats in a bowl

Beat the butters and sugars in a large bowl until light and fluffy

Add egg and vanilla and mix well

Gradually add the flour mixture and beat until well-blended

Add cereal, coconut, and raisins

Drop by spoonful onto ungreased baking sheets

Bake 14-16 minutes or until lightly browned

Cool on baking sheet for 4 minutes

Remove onto wire racks


**Can substitute Honey Bunches of Oats and dried cranberries for Raisin Bran and raisins



4 cups M&Ms

4 cups Captain Crunch

4 cups peanuts (optional)

4 cups broken pretzel sticks

2 bags of white chocolate melts


Mix M&Ms, cereal, peanuts and pretzels together in a large bowl

Melt the chocolate in microwave and add to the mixture

Lay on a cookie sheet or waxed paper until dry

Break up and serve


**Can be frozen and served later

Dirt Cake


3 packages of instant vanilla pudding

1 package (8 oz) of cream cheese

1 1/4 pound of Oreo cookies

4 tbsp butter (softened)

12 oz tub whipped topping

1 cup confectioners sugar

4 cups milk


Cream the butter and cream cheese together

Add the sugar and whipped topping

Mix the pudding and milk in a separate bowl 

Let the pudding set and then combine with the butter mixture

Smash Oreo cookies into small pieces

Layer 1/3 Oreo crumbs on the bottom of a bowl/pan

Add pudding mixture on top of crumbs and top with more crumbs


**Can add gummy worms into mixture and serve with a shovel/bucket

Chocolate Fudge


3 cups sugar

2/3 cup (5.33 oz can) of evaporated milk

12 oz package of semi-sweet chocolate pieces

7 oz jar of marshmallow creme

1 cup of chopped nuts

1 tsp vanilla extract

3/4 cup margarine


Combine sugar, margarine, and milk in a saucepan

Bring to a roiling boil stirring constantly

Continue roiling boil for 5 minutes over medium heat

Remove from heat and stir in chocolate until melted

Add marshmallows, nuts and vanilla

Beat until blended

Pour into a greased 9 x 13 dish

Cool at room temperature and cut into squares

Black Moon Whoopie Pies


1 cup sugar

1/2 cup cocoa

1 cup milk

1 tsp salt

2 cups flour

1/2 cup Crisco

1 egg

1 tsp baking soda

1 tsp vanilla extract

1 1/2 tsp baking powder


2 cups confectioners sugar

1/2 cup marshmallow

1 tsp vanilla extract

1/2 cup Crisco

4-5 tbsp milk


Preheat the oven to 400 degrees

Mix all the cookie ingredients together and bake for 7 minutes

Mix all the filling ingredients together and spread on half of the cooled cookies

Coffee Cake


1/4 stick of margarine

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 cup sugar

1 tsp baking soda

2 eggs

1/2 pint of sour cream

1/2 cup of nuts (FOR TOPPING)

1/4 cup sugar (FOR TOPPING)

1 tsp cinnamon (FOR TOPPING)


Mix all the ingredients together in a bowl with the topping ingredients mixed in another separate bowl

Layer in a bunt pan alternating between the mixture and the topping

Bake at 350 degrees for 40-50 minutes