Fall Treats!

pumpkin crunch
(katie finley)

1 package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp. pumpkin pie spice
1/2 teaspoon salt
1 cup pecans
1 cup melted butter
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 9x13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl, pour into pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle with melted butter. Bake for 50 - 55 minutes or until golden brown. Cool completely and serve with whipped topping.
**Refrigerate leftovers...if you have any!!!

Sausage and Cheese Dip
(Lindsey Slagley)

1 pound ground hot pork sausage
1 (10 oz) can diced tomatoes and green chiles
8 oz cream cheese, softened
3/4 cup (3 oz) shredded sharp cheddar cheese

Brown sausage in skillet til crumbles and is no longer pink, drain well.
Drain tomatoes and green chiles, reserving 1/4 cup liquid.
Stir together sausage, tomatoes and green chiles, reserved liquid, and cream cheese. Spoon into a 1 quart baking dish. Sprinkle with shredded cheddar cheese. Bake at 350 for 20 to 25 minutes, until bubbly. Serve with corn chips.