Swiss Chocolate Dump Cake

This sounds so good!

Swiss Chocolate Dump Cake
Categories: Cheesecakes, Chocolate
Yield: 12 servings

20 oz Crushed pineapple; undrain
1 cn Cherry pie filling
1 pk Cake mix; deluxe swiss
1 c Pecans; chopped
1/2 c Butter or margarine

Preheat oven to 350~ F. Dump pineapple with juice into
ungreased 13x9x2" pan. Spread evenly. Dump in pie filling.
Spread evenly. Sprinkle cake mix evenly over cherry layer.
Sprinkle pecans over cake mix. Dot with butter. Bake at
350~ F for 50-55 minutes or until set. Serve warm or at
room temperatureTIP To make the traditional Dump Cake
recipe, substitute Duncan Hines Moist Deluxe Yellow Cake
Mix for the Swiss Chocolate Cake Mix.

Pumpkin Dip

Pumpkin Dip


2 cups confectioner's sugar
16-oz. can pumpkin
16-oz. cream cheese
1 tsp. pumpkin pie spice
(or you can use)
1 tsp. cinnamon
1 tsp. nutmeg

Mix together all dry spices with sugar. Whip all the ingredients together refrigerate until firm. Serve with ginger snaps.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies


I am always looking for yummy pumpkin recipes.



Ingredients

* 4 cup all purpose flour
* 4 teaspoon baking powder
* 1 teaspoon salt
* 2 teaspoon cinnamon
* 1 can pumpkin (or 1 1/2 cups cooked, mashed, well drained fresh pumpkin)
* 2 teaspoon baking soda (bicarbonate)
* 2 tablespoon milk
* 2 cup sugar
* 2 eggs, beaten
* 2 teaspoon vanilla extract
* 1 cup cooking oil (or use 1/2 cup oil and 1/2 cup applesauce)
* 1 cup chocolate chips
* 1 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350F degrees.

2. Sift together flour, baking powder, salt and cinnamon and set aside.

3. Mix pumpkin, baking soda, milk, sugar, eggs, vanilla extract and oil.

4. Add wet mixture to dry ingredients.

5. Add chocolate chips and nuts.

6. Drop by rounded teaspoonsful onto cookie sheets that have been sprayed with cooking spray.

7. Bake at 350F degrees for 10-12 minutes or until lightly browned.

Pumpkin Waffles with Maple-Apple Syrup

I borrowed this recipe from Betty Crocker



Pumpkin Waffles with Maple-Apple Syrup
Treat your family to a hearty fall breakfast anytime. They'll love the spicy, sweet hint of pumpkin in these waffles.
Prep Time: 20 min
Total Time: 20 min
Makes: 6 servings (2 waffles and 2 tablespoons syrup each)

Maple-Apple Syrup
1/2 cup maple-flavored syrup
1/4 cup frozen (thawed) apple juice concentrate
Waffles
2 1/3 cups Original Bisquick® mix
1 1/2 cups milk
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup vegetable oil
2 tablespoons packed brown sugar
1 teaspoon pumpkin pie spice
2 eggs
1/4 cup chopped pecans


1. In 1-quart saucepan, heat syrup ingredients, stirring occasionally, until juice concentrate is melted and mixture is warm.
2. Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
3. 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.
High Altitude (3500-6500 ft): No change.
Make the Most of This Recipe
Planned-Overs
Drizzle extra syrup over sliced apples or pears. Top with toasted walnuts for a quick and easy dessert!
Substitution
No pumpkin pie spice on hand? Use 1/4 teaspoon each of ground cinnamon, ground nutmeg and ground ginger instead.

Pretzel Crusted Chocolate Caramel Brownie Cups

Pretzel Crusted Chocolate Caramel Brownie Cups
Ingredients:

* 1 German Chocolate Cake Mix
* 1/2 cup sweetened condensed milk
* 1 egg
* ½ c. butter, melted
* 1/2 package of caramels, melted (or caramel ice cream topping)
* 1 cup milk chocolate chips
* Pretzel Crumble:
* ¼ c. butter, melted
* 2T. brown sugar
* 1 c. crushed pretzels

Method:

Spray a muffin tin with non stick spray (or place cupcake liners in the tin). Place pretzels, butter and brown sugar in a food processor and pulse until well incorporated. (You could also just place the ingredients into a large ziploc bag and crush using a rolling pin.) Set aside. In a large bowl, mix together the cake mix, egg and butter until smooth. Scoop batter, about two-thirds full, into the muffin tin. Place one tablespoon of the pretzel crumble on top of brownie batter. Pat down lightly. Bake at 350 degrees for about 10 minutes or until the edges are set. Immediately after taking the brownie cups out of the oven, pour caramel over the top and sprinkle with milk chocolate chips.