Pumpkin Layer Cake

Source: Kraft Foods

Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 15oz. can pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided
1 8oz. pkg. cream cheese, softened
1 cup powdered sugar
1 8oz. tub cool whip, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped pecans

Directions:
Heat oven to 350.

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl. Mix until well blended. Pour into 2 greased and floured 9-inch round pans.

Bake 28-30 minutes, or until toothpick inserted comes out clean. Cool in pans for 10 minutes. Remove from pans to cool rack, cool completely.

Beat cream cheese in medium bowl until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stire in cool whip. Cut each cake layer horizontally in half; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer). Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Cranberry Jell-o Salad

Source: My mom

Ingredients:
12 oz. bag of cranberries
6 oz. box of strawberry jello
2 cups boiling water
2 cups sugar (I only use 1 cup)
1 can crushed pineapple
1 orange
1 apple

Directions:
Peel apple and orange. Put both in blender with cranberries. Blend until fine.

Mix jello and water. Once disolved, add sugar and pineapple. Add cranberry mixture. Refrigerate until ready to eat.

Broccoli Casserole

Ingredients:
3-10 oz. Packages of frozen chopped broccoli
1 large jar of cheese whiz
1 small onion
1-10 oz. Can of cream of mushroom soup
1 small can of water chestnuts
1 cup minute rice (cooked according to directions)

Directions:
Cook broccoli as directed with onion, then drain thoroughly.
Heat soup and cheese whiz, add to broccoli and rice. Add water chestnuts.
Put in casserole dish (uncovered) and bake at 350º for 40 minutes.