1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) cherry pie filling
2 cans (11 ounces each) mandarin oranges, drained
1/2 cup pecan pieces
maraschino cherries

Directions
In a mixing bowl, combine the cream cheese and whipped topping. Stir in pie filling. Set aside 1/4 cup oranges for garnish. Fold remaining oranges and pecans into cream chesse mixture. Transfer to 9x5x3 inch loaf pan. Cover and freeze overnight. Remove from the freezer 15 minutes before cutting. Garnish with reserved mandarin oranges and cherries. Yield: 12 servings.

"Easy and Scrumptiously Decadent"

1 box German Chocolate Cake mix
1/2 gallon chocolate icecream
1 cup of toasted pecan pieces or halves.
1/4 cup coconut, toasted
Prepared caramel ice cram topping

Directions
Prepare cake mix as for cupcakes as directed on box.
While cooling, line a cookie sheet with waxed paper.
Slice ice cream into 2 " thick slabs. Use a cookie cutter to cut rounds just larger than the cupcakes. Place ice cream rounds on waxed-paper- lined cookie sheet. Press the pecans into surface of ice cream. Serve on cupcakes immediately. Or, cover and freeze until firm. Top cupcakes with ice cream rounds, then Sprinkle with toasted coconut, and drizzle with warm caramel.Makes 12 incredibly delicious servings.

This is a great Fall Brekfast! It is spicy,
with a hint of pumpkin!

2 1/3 cups of Pancake Mix
1 1/ 2 cups of milk
1/ 2 cup of canned pumpkin (not pie mix)
1/ 4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/ 4 cup chopped pecans
Powered sugar - optional
Maple - Apple Syrup or plain Maple Syrup

Directions
- Heat waffle iron; grease with cooking spray - veg. oil or shortening.

- Beat remaining ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour onto center of hot waffle iron. Close lid of waffle iron.

- Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.

Maple - Apple Syrup

1/ 2 cup maple с flavored syrup
1/ 4 cup frozen (thawed) apple juice concentrate

Heat ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm

3 c. flour
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 c. sugar
2 c. canned pumpkin
1 1/4 c. vegetable oil
1 1/2 c semisweet chocolate chips

Directions
In a large bowl, combine the flour, cinnamon, salt and
baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Pour into 2 greased 8" x 4" x 2" loaf pans. Bake at 350 degrees

for 60 - 70 min. or until toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks. Makes 2 loaves. This is a great recipe to make for yourself and share with someone else since it makes 2 loaves. It also
freezes well so you always have a treat on hand!

This is so fast, easy, and delicious! It also saves the calories of a traditional crust!

2 eggs
1 can (12 oz) evaporated milk
1 can (15 oz) solid pack pumpkin
3/4 C sugar
1/2 C biscuit/baking mix
2 T butter or margerine, melted
2 1/2 t ground allspice
2 t vanilla extract
Whipped topping, optional

Directions
In a blender, combine all ingredients (except whipped topping). Cover and blend until smooth. Pour into a greased 9-inch pie plate. (Dish will be full) Bake a t 350 for 50-55 minutes or until a knife inserted near the center comes out clean. Serve with whipped topping if desired.