Wesley, I adulterated your Pumpkin Dip as follows -- and it disappeared: - substitute 1 1/2 cup brown sugar and a drizzle of maple syrup for the powdered sugar - add a pinch each of ginger, nutmeg and cinnamon - use both gingersnaps and chocolate wafers for dipping

And the little bit left over was great stirred into fresh-cooked bowtie pasta!

Another simple but lovely recipe: Lynn's Killer Fudge Sauce

Empty one (16-oz) package chocolate chips and one can evaporated milk into a saucepan. Add 1/2 cup sugar, and a pinch each of cinnamon and instant coffee. Heat on slow burner, sitrring frequently, until all the chocolate is melted. This takes an unconscionably long time (it stays lumpy chocolate milk forever, then suddenly turns glossy) but is worth it. At that point you can stir in two or three tablespoons of your favorite booze -- orange liqueur is good, hazlenut or frangelico lovely, mint can be a bit overpowering. Good hot as fudge over icecream, or spread hot/allowed to cool as a layer in cakes. I usually eat it by the spoonful. This recipe multiplies well - I've made two to three gallons at one go.

Lynn T