Pecan Valley Pecans

1. Preheat oven to 350ºF. Grease a baking sheet well.
2. Place the flour, cocoa, and powdered sugar in a food processor. Turn the machine on and slowly add the butter, 2 tablespoons at a time. Add the vanilla and process until the dough forms a ball on top of the blades.
3. In the palms of your hands, roll the dough into circles about ½-inch cm thick. Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about ¼-inch thick. Sprinkle the dough with the granulated sugar and pecans and press again to flatten.
4. Bake the cookies in preheated oven about 10 minutes until brown. Cool them on the baking sheet before serving.

Makes eighteen cookies

1. Preheat oven to 350ºF. Spray 15-inch-by-10-inch-by-1-inch baking pan with nonstick cooking spray.*
2. Place melted butter in large bowl. Reserve 3 tablespoons of the cake mix; set aside.
3. Add remaining cake mix to butter; blend well. Add egg; mix well. Stir in oats. Press ⅔ of cake mix mixture (about 2½ cups) in bottom of sprayed pan.
4. Place frosting in medium microwave-safe bowl; microwave on HIGH for 1 minute. Add reserved 3 tablespoons cake mix; stir until large lumps disappear. Drizzle half of frosting mixture over cake mix mixture in pan; spread evenly. Sprinkle with chocolate chips and pecans. Drizzle with remaining frosting mixture. Crumble remaining cake mix mixture over frosting mixture.
5. Bake in preheated oven for 25 to 30 minutes or until top is golden brown and edges are bubbly. Cool 1½ hours or until completely cooled. Cut into bars.

Makes 48 bars

Note: To prevent spills during baking, use pan with at least 1-inch sides.

1. Preheat oven to 350ºF.
2. Mix the sugar, margarine, molasses, crystallized ginger and egg in a large bowl. Stir in the flour, ground ginger, baking soda and salt. Stir in the pecans.
3. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Press a pecan half in the center of each cookie, if desired.
4. Bake in preheated oven for 12 to 14 minutes, or until almost no indentation remains when touched in the center. Immediately remove from the cookie sheets. Cool on wire racks.

Makes 2½ to 3 dozen