Pumpkin cream cheese spread

1 8oz cream cheese 1 cup canned pumpkin 1/4 cup sugar 3/4 t pie spice 1/2 t vanilla Mix until smooth, refrigerate for a hour before serving. Great on bagels

Cheesy potato soup

6 med. potatoes
1 small to med. onionchopped
16 oz Velveeta cheese
1/2 pkg. bacon, browned and broken into pieces
2 tsp. sugar
3 cup milk
1 stick butter
1/2 cup flour
Salt to taste
Pepper to taste
Chopped green onions

Peel and cube potatoes. Place in pot with just enough water to cover potatoes. Bring to a boil; cover and cook until tender. Do not drain water from potatoes once done. Add cheese and bacon pieces. Cook onions in bacon drippings. While cheese is melting, prepare a white sauce as follows: melt butter in saucepan over low heat. Blend in flour, salt, pepper, and sugar. Add milk quickly, stirring constantly, until mixture thickens and bubbles. Add white sauce to potatoes and cheese mixture. Add chopped green onions. Enjoy!

Angel food pumpkin triffle

1 angel food cake
1 can pumpkin
1 1/2 cups heavy whipping cream
1 small package instant vanilla pudding
1 1/2 t pumpkin pie spice
1 8 oz package of cream cheese
1 cup powdered sugar
1 9 oz container of cool whip
1 cup ginger snap cookies

Mix together cream cheese, powdered sugar and cool whip and set aside
Mix pumpkin, whipping cream, pudding and pumpkin pie spice and set aside
Break 1/2 of the angel food cake into bite size pieces and place in triffle dish
Add 1/2 cream cheese mixture on top
Add 1/2 pumpkin mixture
Repeat with cake, then cream cheese, and then pumpkin
Crush the ginger snaps and place on top
Enjoy

Jello Punch

1 sm pkg Jello (I like orange) choose a color to match your theme
2 c sugar
2 c hot water
2 c cold water
3 T lemon juice
1 tall can pianapple juice
1 2 liter Ginger ale

Mix Jello, sugar and hot water until disolved
Add cold water, lemon and lemon juice
Pour into a gallon size ziploc bag and freeze

When ready to use mix with pianapple juice and ginger ale
Makes 50 cups

Marmalade French Toast Casserole

3 T butter
1 16 oz sourdough french bread loaf cut into 24 1/2 inch slices
1 12 oz jar orange marmalade
2 3/4 cups milk
1/3 cup sugar
1 t vanilla extract
1/4 t ground nutmeg
6 large eggs
1/2 cup chopped walnuts

Spread softened butter on one side of each bread slice. Arrange 12 bread slices, buttered side down, slightly overlapping in a single layer in a 12 x 9 baking dish coated with cooking spray. Spread marmalade evenly over bread, top with remaining 12 bread slices buttered side up. Combine milk, sugar, vanilla, nutmeg and eggs stirring with a wish. Pour egg mixture over bread. Cover and refrig overnight. Cook 350 45 min. Serve with honey or syrup

Kitty Litter Cake

Kitty Litter Cake Cake
Ingredients:
1 box spice or German chocolate cake mix
1 box of white cake mix1 package white sandwich cookies
1 large package vanilla instant pudding mix
A few drops green food coloring
12 small Tootsie Rolls or equivalent
Serving “Dishes & Utensils”1 NEW cat-litter box1 NEW cat-litter box liner1 NEW pooper scooper
Prepare and bake cake mixes, according to directions, in any size pan.
Prepare pudding and chill. Crumble cookies in small batches in blender or food processor.
Add a few drops of green food coloring to 1 cup of cookie crumbs. Mix with a fork or shake in a jar. Set aside.
When cakes are at room temperature, crumble them into a large bowl. Toss with half of the remaining cookie crumbs and enough pudding to make the mixture moist but not soggy.
Place liner in litter box and pour in mixture.
Unwrap 3 Tootsie Rolls and heat in a microwave until soft and pliable. Shape the blunt ends into slightly curved points. Repeat with three more rolls. Bury the rolls decoratively in the cake mixture.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green crumbs lightly over top.
Heat 5 more Tootsie Rolls until almost melted. Scrape them on top of the cake and sprinkle with crumbs from the litter box. Heat the remaining Tootsie Roll until pliable and hang it over the edge of the box. Place box on a sheet of newspaper and serve with scooper. Enjoy!

Pumpkin Dump Cake

Pumpkin Dump Cake 1 30 ounce can of pumkin pie mix1 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 tsp salt 3 large eggs 1 12 ounce can of evaporated milk 1 box yellow cake mix 1 cup chopped pecans 3/4 cup melted butter Preheat oven to 350 degrees. Mix first 6 ingredients until smooth and pour into a greased 9 x 13 pan. Sprinkle cake mix over pumpkin batter and then cover with the chopped pecans. Drizzle melted butter over top and bake for 45-50 minutes. We love it warm. Refrigerate