1 pkg. (18 oz.) spice or carrot cake mix
1 cup Pumpkin
3 large eggs
1/3 cup water
3 tablespoons vegetable oil
1 teaspoon pumpkin pie spice
2 pkgs. (3 oz. each) cream cheeese, softened
2 tablespoons margarine or butter, softened
1 1/2 teaspoons vanilla extract
4 cups powdered sugar

Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake
pans.

Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie
spice in large mixer bowl until moistened. Beat for 2 minutes or until
thoroughly mixed. Pour batter into prepared pans.

Back for 30 to 35 minutes or until wooden pick inserted in center comes
out clean. Cool in pans on wire racks for 10 minutes; remove onto wire
racks to cool completely. Frost with Cream Cheese Frosting if desired.

To make the cream cheese frosting:
Beat together the cream cheese, margarine and vanilla extract in small mixer bowl
until light and fluffy. Gradually beat in sugar. Spread between layers and on top and sides of cake. Enjoy!

1 28 oz can Pumpkin
1 14 oz Evaporated milk
3/4 c Sugar
3 lg Eggs
1 ts Cinnamon or Pumpkin Pie Spice
1 Spice cake mix - 2 layer
1/2 c Melted margarine
1/2 c Chopped nuts (optional)

Mix first 5 ingredients together, blend well. Pour into greased 9 x 13 inch baking dish. Sprinkle dry cake mix over pumpkin mixture. Drizzle with margarine. Sprinkle chopped nuts on top. Bake 1 hour at 350 or until knife inserted in centre comes out clean.

1 dozen chicken wings
1 cup soy sauce
1/3 cup honey
1 teaspoon ginger, crushed and chopped

Mix together soy sauce, honey, and ginger. Marinate chicken overnight. Grill in oven or barbeque.

4 medium baking potatoes, washed and sliced 1/4-inch thick
2 tablespoons melted butter
1 1/2 cups grated old cheddar cheese
2 cups corn flakes, crushed to 1 cup
Paprika

Toss potato slices in melted butter. Place slightly overlapping on foil-lined and greased baking sheet. Sprinkle lightly with salt. Bake at 375 degrees F for 15 minutes. Remove from oven and sprinkle with cheese. Top with crushed cereal and sprinkle lightly with paprika. Return to oven. Bake about 25 minutes or until potatoes are tender.

2 cups mayonnaise
2 t. chopped fresh rosemary
1 1/2 t. grated lemon rind
1 garlic clove, pressed

Stir together all ingredients. cover and chill until ready to serve. Makes about 2 cups. Good on fish, or in place of tartar sauce. Also good on smoked turkey sandwiches.

1-3/4 cups flour
1/2-teaspoon salt
2 teaspoons cinnamon
1-cup raisins
1 cup mashed pumpkin
1-teaspoon baking soda
1/2-cup vegetable oil
1-cup sugar
1 egg

Mix ingredients together and drop by teaspoons full on a lightly greased baking sheet. Bake at 375 for 20 minutes.

Pumpkin Seeds
Salt or Seasoned Salt

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250°. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.

1 lb white chocolate/bark
1 cup dried cranberries
1 cup slivered almonds - toasted
1/2 tsp Almond flavoring
2 Tbs oil

Stir chocolate/bark until melted.  Stir in cranberries, toasted almonds, oil & flavoring.  Pour out on wax paper and when it gets hard, break into bite sized pieces.  Store in a covered container in a cool place (to prevent melting).