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1 (8 ounce) package cream cheese, softened 1 (15 ounce) can Trader Joe's organic pumpkin 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 tablespoons flour 2 tablespoons cinnamon 1 teaspoon Trader Joe's Pumpkin Pie spice 1 cup pecans, finely chopped 4 (8 ounce) packages refrigerated crescent rolls 1/2 cup granulated sugar DIRECTIONS Preheat oven to 375 degrees. In a bowl, blend cream cheese,pumpkin, EAGLE BRAND®, flour and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 1/2 tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into the crescent shape. Sprinkle the top of the rolls with a little granulated sugar. Bake 11 to 13 minutes or until slightly golden brown.

2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1/2 cup butter, softened 1 1/3 cups sugar 2 large eggs 1 1/2 cups white chocolate morsels 1 (6-ounce) package sweetened dried cranberries Directions: Combine flour, baking powder, salt and baking soda; set aside. Beat butter at medium speed with an until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture to butter mixture gradually, beating at low speed until blended. Stir in white chocolate morsels and cranberries. Drop cookie dough by heaping tablespoonfuls onto lightly greased baking sheets. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove to wire racks to cool completely.