Praline Grahams- Jeanne Tondryk

12 whole graham crackers or chocolate grahams
3/4 cup margarine
1/2 cup sugar
1 cup chopped pecans

Break grahams into 24 - 2 1/2 x 2 1/2 square pieces or smaller. Arrange them with edges touching on a large ungreased baking sheet.

Melt margarine and sugar in a saucepan over medium heat; stir in chopped pecans. Bring to a boil, stirring constantly. Cook 5 minutes, stirring often.

Remove from heat. Working quickly, spread syrupy mixture evenly over graham crackers.

Bake at 300 deg for 12 min. Cool squares 5 minutes. Remove from pan to cool completely on wire rack.

Opt: choc. grahams, 1/2 cup packed brown sugar, 1/3 cup almonds, 1/4 cup maraschino cherries

1 large (29 oz)can pumpkin
1-12 oz. can evaporated milk (fat-free optional)
4 large eggs
1 1/2 cups sugar
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
18 oz. box yellow cake mix
1 cups (2 sticks) margarine or butter
1 cup chopped nuts (pecans or walnuts)

Mix pumpkin, eggs, sugar, milk & spices. Pour into ungreased 9"x13" pan. Sprinkle dry cake mix on top. Drizzle melted butter over cake mix. Sprinkle nuts. Bake until cake is set in center, about 75 min at 350. Cool, then refrigerate before serving. Serve with whipped cream.