Pumpkin Season is here!

Pumpkin Caramel Almond Cheesecake 1 ½ cup crushed graham crackers 2 tablespoons sugar 1/3 cup melted butter 2 (8oz) packs cream cheese softened ¼ cup sour cream ¾ cup sugar 3 eggs 1 cup pumpkin pure ½ teaspoon pumpkin spice 1 teaspoon vanilla ½ caramel topping 1/3 cup sliced almonds Preheat oven 350 degrees. In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight. In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes. Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.

Decadent Raspberry Hot Pudding Cake

2 7oz. Martha White Wildberry muffin mix ½ teaspoon cinnamon 1 ½ cup sugar 1/3 cup melted butter 1/2 cup milk 2 navel oranges juiced and zests 12 oz. raspberries Preheat oven at 350 degrees. Spray a 9 inch baking pan with cooking spray. In a small sauce pan on medium heat add orange juice, zests and 1 cup of sugar bring to a boil until the sugar is melted. In a mixing bowl add muffin mixes 1/2 teaspoon cinnamon, ½ cup sugar, melted butter and milk. Mix until well incorporated. Place raspberries at the bottom of the baking pan top with muffin batter and carefully pour the hot orange sauce over the cake. Bake 40 to 50 minutes or until toothpick is inserted into the middle of the cake and comes out clean. Let it rest 10 minutes serve with whipped cream or ice cream.