Caramel Pecan pie

1 cup light corn syrup

1/2 cup of caramel ice cream topping

1/2 cup butter

two pie crust from freezer section

2 cups whole pecans

3 lightly beaten eggs

1 tsp vanilla

Dash of salt

Preparation:

1. Preheat oven to 375 F.

2. Combine corn syrup, caramel, sugar, and butter in saucepan, bring to gentle boil and continue to boil, uncovered, for additional 5 minutes.

3. Stirring often.

4. Allow mixture to cool slightly.

5. Put one cup of pecans into each pie shell (more if you prefer).

6. Combine eggs, vanilla and salt.

7. Add a small amount of syrup mixture to eggs and mix well. Add rest of mixture but do so very slowly.

8. Pour mixture over pecans, bake 30 to 35 mins or until knife inserted near center comes out clean. Cover crust with a slim collar of foil to keep crust from burning.

Orange Marmalade

8-10 peeled oranges (save the peels to make orange candy)

1 1/2 quarts orange juice (lots of pulp)

sugar

Put the oranges into a blender and and give them a good blend. Pour oranges and orange juice into a large heavy bottom sauce pan. Bring to a boil and cook for 5 mins. Turn off heat, cover, and let cool. Refrigerate for 8 hours or a whole day.

Freeze a plate. Uncover citrus mixture and bring to a simmer over medium-high heat. Cook for about 20 minutes. Turn off heat, measure mixture and then return to pan. For each cup of mixture, add 3/4 cup sugar.

Bring mixture to a boil, stirring often. Cook for roughly 20 mins (till mixture registers 220 to 222 degrees on a candy thermometer), To test doneness of marmalade: Drop a spoonful of on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after about five minutes. Transfer marmalade to airtight containers, cool to room temp and refrigerate overnight before serving. It can keep in the fridge for 1 month.

I ran my canning jars in the dishwasher while I cooked the marmalade mixture. Then transferred the hot liquid into the hot jars and quickly put on the lids. Then draped them in a towel to keep the warm. The heat sealed the jars for me.

Hot Chocolate Mix

This makes a lot of the mix. You can half or quarter the recipe if you like.

8 cups nonfat dry milk powder

3 cups sugar

2 cups unsweetened cocoa

2 cups mini semisweet chocolate chips

2 cups powdered nondairy creamer

1 teaspoon salt

1 tablespoon of Mexican hot cinnamon (optional)

1. Measure all the ingredients into a very large mixing bowl and whisk them until they are evenly blended.

2. Store the mix in a tightly covered container at room temp until ready to package.

Don't forget to add a label onto your chosen packaging stating. "Spoon 3 or 4 generous tablespoons of cocoa mix into one cup of boiling water, and stir well"

Pear Tart

Pear tart with cream cheese and it is very tasty.

2 folded refrigerated unbaked pie crust (room temp)
3 pears, peeled, thinly sliced
Sprite or Ginger Ale
2 pkg 8oz cream cheese, softened
4 beaten egg whites
1 cup orange marmalade
2 tsp vanilla extract
6 tbs of pineapple juice

After peeling and slicing pears allow them to soak in soda to prevent brown spots.

Unfold one pie crust and press into the bottom of Veranda Chip and Dip platter, tart pan or onto a pizza pan. Use second crust to fill in rest of pan. Fold under 1/2 inch of crust and pinch to create a fluted edge.

With mixer beat cream cheese until smooth. Add egg whites, juice, 1/2 cup marmalade, and vanilla.

Spread cheese mixture over pie crust. Arrange pear slices on cheese. Start on the outer edge and work your way into the middle, creating a spiraling fan.

Use foil to cover and to prevent crust from burning. Bake at 375 degrees for 30 minutes, remove foil and bake until crust is golden; about 5-10 minutes. Warm marmalade in microwave and while tart is still warm brush remaining marmalade on top and add more if needed. Enjoy!

Kickin' Sausage Balls

Hey have you ever heard the Christmas Balls song? Sausage balls, sausage balls, I got spicy sausage balls. Hang them up like Santa Clause, I got sausage balls. Trust me that was very funny.

4 cups shredded cheddar cheese
2 lbs spicy bulk sausage
1 1/2 cups baking mix
1 tsp garlic powder
1/2 tsp red cayenne pepper (add more if you like)
1/2 tbsp Texas Pete

Preheat oven to 375 degrees. Sift baking mix and dry spices together. By hand mix together sausage, cheese, baking mix and hot sauce. Form into 1 inch balls, place on ungreased cookie sheet, bake for 10 till 15 minutes, until golden brown.

Colette's Bread Puddin'

My family was introduced to the joy of bread pudding from our friend Colette Shultz. She also taught us about grilled PB&J sandwiches. We are larger and happier.

2 cups sugar
5 eggs
2 cups of 1/2 and 1/2
3 cups of stale French or Italian bread into 1" cubes
1/2 cup of brown sugar
1/2 cup butter softened
(optional) 1/2 cups raisins and 1/2 cup of nuts

Put bread into a casserole dish. Mix sugar, eggs and milk together add vanilla. Pour over bread cubes. Let sit for about 10 minutes. In another bowl mix together brown sugar, butter, raisins, and nuts. Sprinkle over the top of bread mixture and bake at 350 degrees for 40 minutes.

This is a very rich dessert and you can top with vanilla ice cream or whipped cream just a little dab will do.

Cookie Shooter Cookies

1 box white cake mix
2 1/2 cups of all purpose flour
1 lb of unsalted butter
1 tsp almond extract

Melt 2 sticks of butter in microwave. Cut next two sticks into one inch pieces into melted butter. Mix until creamy consistency.

Sift cake mix and flour together to remove any lumps. Add cake mix to butter and mix until well blended.

Bake at 350 degrees; until lightly golden.

Variations:
*Replace half of the butter with a 1/2 of peanut butter
*Use different flavored cake mix such as lemon or chocolate
*Make a gingerbread buy replacing a 1/4 cup of flour with cocoa powder and add ground ginger and/or pumpkin spice