Saturday Bake Sale and Car Wash; Arts and Crafts and goodies all for a festive fall weekend

Bars $3.75

Pie $20 and $30

Cookies $2.50

Candy $5.00 for 1/2 lbds.

Cookie Butter Pie

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 1 cup Biscoff creamy cookie spread

• 3/4 cup confectioners' sugar

• 2 cartons (8 ounces each) frozen whipped topping, thawed, divided

• 2 graham cracker crust (9 inches)

• 1/4 cup caramel sundae syrup

• 4 Biscoff cookies, crushed

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• In a large bowl, beat cream cheese, cookie spread and confectioners' sugar until combined. Fold in 1 carton whipped topping. Divide between crusts. Top with remaining container whipped topping. Drizzle with syrup; sprinkle with cookie crumbs. Freeze, covered, until firm, at least 4 hours.

Nutrition Facts 1 piece: 367 calories, 21g fat (10g saturated fat), 14mg cholesterol, 187mg sodium, 40g carbohydrate (31g sugars, 0 fiber), 3g protein.

Chocolate Peanut Butter Dream Bars

Ingredients

• 1 package (16 ounces) Nutter Butter cookies, divided

• 1/4 cup butter, melted

• 1 package (3.90 ounces) instant chocolate pudding mix

• 1-1/2 cups 2% milk

• 4 ounces cream cheese, softened

• 1/2 cup confectioners' sugar

• 1/3 cup crunchy peanut butter

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1/4 cup milk chocolate chips

• 1/4 cup peanut butter chips

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Directions

• Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely.

• In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours.

• Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

Nutrition Facts 1 piece: 448 calories, 25g fat (12g saturated fat), 23mg cholesterol, 300mg sodium, 50g carbohydrate (32g sugars, 2g fiber), 8g protein.

Marshmallow Fudge

Ingredients

• 1-1/3 cups semisweet chocolate chips

• 2/3 cup fat-free sweetened condensed milk

• 1 teaspoon vanilla extract

• 1-1/3 cups miniature marshmallows

• 2 whole reduced-fat graham crackers, broken into bite-sized pieces

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• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers.

• Pour into prepared pan. Refrigerate for 1 hour or until firm.

• Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

Nutrition Facts 1 piece: 42 calories, 1g fat (1g saturated fat), 1mg cholesterol, 10mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 1g protein.

White Chocolate Cereal Bars

Ingredients

• 4 cups miniature marshmallows

• 8 ounces white baking chips (about 1-1/3 cups)

• 1/4 cup butter, cubed

• 6 cups crisp rice cereal

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• In a Dutch oven, combine marshmallows, baking chips and butter. Cook and stir over medium-low heat until melted. Remove from heat. Add cereal; stir to coat.

• Transfer to a greased 13x9-in. pan; gently press mixture evenly into pan. Cut into bars.

Test Kitchen tipTo make White Chocolate Cereal Eggs, pack the cereal mixture into egg molds or clean 2-piece plastic Easter eggs to form an egg shape. If desired, decorate with sprinkles. Nutrition Facts 1 bar: 79 calories, 3g fat (2g saturated fat), 3mg cholesterol, 58mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 0 protein.

Hazelnut Toffee

Ingredients

• 1-3/4 cups finely chopped hazelnuts

• 1-1/2 cups sugar

• 1/2 cup water

• 1/3 cup light corn syrup

• 1 cup butter

• 1/4 teaspoon salt

• 1/4 teaspoon baking soda

• 1/4 teaspoon orange extract

• 1 cup semisweet chocolate chips

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• Place hazelnuts in a greased 15x10x1-in. baking pan. Bake at 300° until toasted, about 15 minutes; set aside.

• In a large heavy saucepan, combine sugar, water and corn syrup; bring to a boil over medium heat. Cover and boil for 2 minutes. Stir in butter; cook over medium heat, stirring occasionally, until a thermometer reads 300°-310° (hard-crack stage). Remove from heat; quickly stir in salt, baking soda, orange extract and 1-1/4 cups toasted hazelnuts.

• Pour onto a greased baking sheet and spread to 1/4-in. thickness. Sprinkle with chocolate chips. Let stand until chocolate is melted, about 5 minutes; spread chocolate over toffee. Sprinkle with remaining hazelnuts. Let stand 1 hour. Break into pieces.

Nutrition Facts 1 ounce: 163 calories, 11g fat (5g saturated fat), 15mg cholesterol, 77mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 1g protein.

Easy Bourbon Pecan Pie

Ingredients

• 12 ounces toasted pecan halves, divided

• 4 large eggs, room temperature

• 1/2 cup packed dark brown sugar

• 1/4 cup sugar

• 1 cup dark corn syrup

• 8 tablespoons unsalted butter, melted

• 1/4 cup bourbon

• 2 teaspoons vanilla extract

• 1/4 teaspoon salt

• 1 sheet refrigerated pie crust

• Vanilla ice cream, optional

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• In a food processor, pulse half the pecans until coarsely chopped; reserve remaining pecans. Combine eggs and sugars until well mixed. Add next five ingredients and chopped pecans.

• Unroll crust into a 9-in. metal pie plate; flute edge. Pour filling into crust. Arrange reserved pecan halves over filling. Place filled pie in freezer for 30 minutes.

• Preheat oven to 425°. Bake until crust is set, about 15 minutes. Reduce oven setting to 350°; continue baking until pie is puffed and set in the middle, about 1 hour (tent loosely with foil if needed to prevent overbrowning). Cool. If desired, serve with vanilla ice cream.

Test Kitchen tipsDark brown sugar adds a nice caramel flavor to the pie. Don't worry if you only have light brown sugar; you'll get less caramel flavor but more bourbon flavor. While we love pecans paired with bourbon, don't let that stop you from trying this with other nuts. Almonds and hazelnuts would work nicely. Editor's Note To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Nutrition Facts 1 slice: 600 calories, 41g fat (11g saturated fat), 103mg cholesterol, 221mg sodium, 56g carbohydrate (43g sugars, 3g fiber), 7g protein.

First-Place Coconut Macaroons

Ingredients

• 1-1/3 cups sweetened shredded coconut

• 1/3 cup sugar

• 2 tablespoons all-purpose flour

• 1/8 teaspoon salt

• 2 large egg whites, room temperature

• 1/2 teaspoon vanilla extract

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• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.

• Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Get Homemade Gift Packaging Ideas Test Kitchen tipsYou can use unsweetened coconut if you prefer. Your cookies won't be quite as sweet, but they'll be crispier. You can also mix in additions like nuts or mini chocolate chips. Learn how you can freeze extra cookies for later. Nutrition Facts 1 cookie: 54 calories, 2g fat (2g saturated fat), 0 cholesterol, 41mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.