Pumpkin Dip

Ingredients:

1-8oz Package of cream cheeses, softened
2 Cups Powdered Sugar
1 Can (15oz) Solid Pack Pumpkin
3 Tsp. Pumpkin Pie Spice
1 Tsp Vanilla Extract
1/2 Tsp Ground Ginger

In a small bowl, Beat cream cheese and sugar. Gradually add the pumpkin, vanilla, Pumpkin pie spice, and ginger. Beat Until smooth. Serve Chilled with Autumn Chips (recipe below) Refrigerate Leftover Dip.

Autumn Chips

Cinnamon/Sugar
flour tortillas

Cut up tortillas.
Spray Cookie sheet with Pam
Lay out tortillas
Spray tortillas with Pam
Coat lightly with Cinnamon/Sugar
Bake at 350 for 6 Minutes

Scotcharoos

Ingredients:
1 cup sugar
1 cup karo syrup
1 cup peanut butter
6 cups rice krispies
1/2 bag Nestle Tollhouse chocolate chips
1/2 bag Nestle Tollhouse butterscotch chips

Instructions:
Combine sugar and karo syrup in a pot and bring to a boil. Immediately remove from heat and add peanut butter, stir until smooth. Add rice krispies. Spray pan with grease, pour mixture in and spread out. (Spray some grease on a baggie and smooth out with hand.) Combine chocolate and butterscotch chips in a pan over LOW heat, any hotter and you will burn the chocolate. Spread melted chips over, let cool and enjoy!

Dessert-HomeMade Oreos

Cookie:
2 Boxes of Devil chocolate cake mix
2 eggs
3/4 C butter

Bake at 350 degrees
for 8 minutes

Frosting:
2 C powdered Sugar
4 OZ cream cheese
4 Tbs Butter
1 tsp Vanilla