Pumpkin cheesecake

2 c. vanilla wafer crumbs
1/4 c. margarine, melted
16 oz. cream cheese, softened
3/4 c. sugar
3 eggs
1 t. vanilla
1 c. canned pumpkin
3/4 t. cinnamon
1/4 t. nutmeg

Combine crumbs and margarine, press into bottom and sides of 9 inch springform pan. Combine cream cheese, 1/2 c. sugar and vanilla. Mix at medium until blended. Add eggs one at a time, mixing well after each one. Reserve one cup cream cheese mixture. Add pumpkin, remaining sugar and spices to the reserved cup of cream cheese mixture and mix well. Layer half of pumpkin mixture over half of cream cheese mixture. Repeat layers. Bake at 350 for about 55 minutes. Loosen cake from rim of pan, cool before removing rim. Chill and serve.

Easy, gooey caramel corn

1/2 c. popcorn kernels
2 cubes butter
1 c. brown sugar
30 large marshmallows

Pop popcorn and dump in a large bowl. Melt butter on med. heat on stove. Add marshmallows, then brown sugar until comletely melted. Pour over popcorn.

Homemade Oreo Cookies

1 package Devil's Food chocolate cake mix
3/4 c. shortening
2 eggs

Mix and roll into balls. Place on ungreased cookie sheet 2 inches apart. Bake at 350 for 5-8 minutes, but no longer. Once cooled, frost one cookie with cream cheese frosting and place another on top.