HONEY CRACKERJACK 1/2 c. butter, 1/2 c. wildflower honey, 3 qts. popped corn, 1 c. peanuts In a heavy-bottomed saucepan, melt butter. Stir in honey until blended. Cook and stir until very hot, but not boiling. Spread popcorn on cookie sheets and sprinkle with peanuts. Pour hot mixture over popcorn, mixing with a wooden spoon to coat. Bake at 350 deg. 10-15 minutes, stirring every 5 minutes. PUMPKIN CHOCOLATE CHIP COOKIES 14-1/2 oz. can pumpkin 2 eggs, slightly beaten 2 cups sugar 1 c. vegetable oil 2 teas. milk 2 teas. vanilla extract 1 teas. salt 2 teas. baking soda 2 teas. cinnamon 12-oz. pkg. chocolate chips (milk choc. or semi-sweet) 4 c. all-purpose flour 4 teas. baking powder Preheat oven to 375 deg. In large bowl, combine pumpkin, eggs, sugar, oil, milk, vanilla, salt, baking soda, cinnamon and choc. chips. In separate bowl, blend flour and baking powder. Add flour mixture to pumpkin mixture and stir until well combined. On ungreased cookie sheet, using teaspoon, make small dollops of mixture. (Cookies do not bake larger; they bake to the size you make the dollop.) Bake at 375 deg. for 10-15 min. Makes about 24 cookies.