CHEESE AND BACON CRESCENT ROLL UPS

1-2 Rolls Crescent Rolls
10-16 Slices Of Bacon, cooked
11/2 Cups Shredded Cheddar Cheese (or any kind)
3-5 Tablespoons Hellmann's Mayonnaise

Cook bacon, cool and crumble into small pieces. Mix with cheese and mayo. Open the crescent rolls and place on a sprayed cookie sheet. Spoon a heaping teaspoon of bacon mixture onto the large end of th crescent roll and roll up. Bake on 350 for 15 minutes or until golden brown.

SPECIAL K CEREAL COOKIES

1 Cup White Karo
1 Cup White Sugar
1 Cup Peanut Butter
4 Cups Special K Cereal

Stir and bring to a boil over medium heat until the sugar mixture is clear. Take off of the heat and stir in the peanut butter. Stir until this is melted.
Pour this mixture over 4 cups of special K cereal. Stir until this is well coated and pour out on waxed paper making bite sized pieces. Let cool.

NO BAKE PUMPKIN DESSERT

15oz. Hostess Twinkies(10 twinkies)
8 oz. Pack Cream Cheese, softened
1 Cup Powdered Sugar
8 oz. Cool Whip
2(3.4oz.) Boxes Instant Vanilla Pudding
15oz. Can Pumpkin
11/2 Teaspoons Pumpkin Pie Spice
1 Cup Milk
Slice twinkies in half lengthwise and place in a 13 x 9 pan single layer cream side up. In a bowl with a mixer blend the cream cheese, powdered sugar, and 1/2 of the cool whip. Beat until smooth. Spread evenly over the twinkies. Combine the pumpkin, pudding mix, pumpkin pie spice and milk. Beat until well blended and pour over the cream cheese mixture. Spread cool whip over this. Then sprinkle some pumpkin pie spice over the cool whip. Ref. several hours to set. Keep ref.

HONEY BUN CAKE

1 Box Yellow Cake Mix
1 (8oz.) Carton Sour Cream

4 Eggs
3/4 Cups Oil
1/2 Cup Sugar

Cinnamon Mixture:
3/4 Cup Brown Sugar
4 Teaspoon Cinnamon
Mix all cake ings. together and pour half of cake mixture into a sprayed 13 x 9 pan. Mix the brown sugar and the cinnamon together in a bowl. Sprinkle half of cinnamon mix over the cake batter. Pour the other half on top and then add the rest of the cinn. mixture. Bake for 30 minutes.

Frosting:
2 Cups Powdered Sugar
1 Teaspoon Vanilla
3-4 Tablespoons Milk

Mix and pour frosting over the hot cake. Can double the frosting if you like more frosting.

SMORES COOKIE BARS

1 Stick Butter, (1/2 cup) room temp.
1/4 Cup Brown Sugar
1/2 Cup Regular Sugar
2 King Size Hearshey's Milk Chocolate Bars
1 Large Egg
1 Jar Marshmallow (Large) Cream
1 Teaspoon Vanilla
11/3 Cups All Purpose Flour
3/4 Cup Graham Cracker Crumbs
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

Preheat the oven to 350. Spray a 8 inch square baking pan. Can line with foil for easy removal and easy cutting. Using a electric mixer cream together the buter and sugar until light and fluffy. Beat in egg and vanilla and sit aside. In a bowl wisk together the flour, baking powder, salt and graham crackers. Slowly add this to the creamed sugar mixture until well combined. Divide the dough in half and press half of the dough into the sprayed pan. Next place the two chocolate bars over the crust. May have to trim one. Then spread the marshmallow cream all over the top. Roll the other half of the dough out between 2 layers of wax paper and then put on top of the marshmallow cream. If it tears apart the just put it on by pieces and press together. Bake on 350 for 30-35 minutes until light brown. Cool. Make sure they are good and cool before you cut them.

ICE BOX DESSERT SQUARES

2 Boxes Instant Vanilla Pudding
2 Boxes Instant Chocolate Pudding
2 Boxes Instant Butterscotch Pudding
1 Box Chocolate Graham Crackers
1 Medium Cool Whip
In 3 seprate bowls mix the pudding according to directions for each box. Do not mix together. Line a 13 x 9 long glass baking dish with the graham crackers. Add the chocolate pudding over this. Sprinkle graham crackers over top of the pudding. Next add the vanilla layer and then put graham crackers over top of it. Last add the butterscotch layer and put some cool whip over top of this if you like then add the rest of the graham crackers. Chill for 11/2 hours. Cut into squares. Keep ref. If you like you can put the graham crackers on top of the last layer and then put cool whip over each square as you serve it.

BLUEBERRY BANANA PIE

1 Stick Butter or Marg.
1 Cup Flour or Graham Cracker Crumbs
1 Cup Chopped Pecans
3-4 Bananas, sliced

1(8oz.) Cream Cheese, softened
1 Large Cool Whip
1/2 Cup Powdered Sugar
1 Can Blueberry Pie Filling
Mix the butter and flour or graham cracker crumbs and pecans together. Press into a 13 x 9 pan. Bake at 350 for 15 minutes. Cool. Slice the bananas and place on crust. Mix the cream cheese, powdered sugar and 2 cups cool whip together. Spread over the bananas. Pour the blueberry pie filling over this. Top with more cool whip. Chill. Keep ref.