Caramel Brownies

These brownies are a great and easy treat for the caramel lovers in your life!

1 package German Chocolate cake mix
3/4 cup margarine, melted
2/3 cup evaporated milk
1 package (14 ounces) caramels
1 cup pecans, finely chopped
1 cup chocolate chips

Heat oven to 350 degrees. Mix cake mix, 1/3 cup evaporated milk and butter. Spread half of this mixture on the bottom of a 9x13 pan that has been sprayed with cooking spray or has been lined with foil that has been sprayed with cooking spray. Bake at 350 for 8 minutes. Melt caramels in remaining evaporated milk over very low heat or according to directions on package of caramels. Pour caramel mixture over cake and then pour chocolate chips over caramel layer. Pour pecans over chocolate chips. Press remaining cake mix on top. Bake for 18 minutes. Cool completely before cutting into bars.

TIP OF THE DAY: If you are in a pinch for time, you can use either a jar of caramel topping or the new caramel bits instead of the traditional caramels.

Tomorrow's Daily Special: Apple Butter Scones

Caramel Pecan Pumpkin Pie

This is a great variation on a traditional pumpkin pie! The bottom layer of brown sugar, pecans, and butter is a chewy, praline type layer.

1/2 cup brown sugar
4 T butter, melted
1/2 cup pecan pieces

3/4 cup granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
2 large eggs
1 can (15 oz.) pumpkin (not pie filling)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Cool Whip (optional)


Preheat oven to 425 degrees. In a small bowl mix together melted butter, brown sugar, and pecan pieces. Pour into pie crust. Bake at 425 degrees for 10 minutes. Cool for 15 minutes. In mixing bowl, mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Reduce temperature to 350 degrees and bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with Cool Whip.


TIP OF THE DAY: If you are baking a pie and the crust starts getting too dark, cover the edges with foil to prevent it from getting too dark.


Tomorrow's Daily Special: Caramel Brownies

Hot Chocolate Cookies

I thought that these would be a fun holiday treat to make for Tony's kids who arrive on Friday afternoon for a week and a half visit! We CAN'T WAIT!!!!!!

Cookies:
1 3/4 cups all purpose flour
1 cup instant hot chocolate mix
1 t baking soda
1/2 t salt
12 T butter, softened
1/2 cup sugar
2 large eggs
1/4 cup milk
1 t vanilla
24 large marshmallows, cut in half crosswise

Glaze:
1 3/4 cups powdered sugar
6 T unsalted butter
1/4 cup milk
2 T cocoa powder

Cookies: Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa mix, baking soda and salt. In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined. Using a small cookie scoop or teaspoon, drop the dough onto cookie sheets. Bake until the cookies are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.

Glaze: Place powdered sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy. Immediately spoon a little of the glaze over each of the cooled cookies.

Tomorrow's Daily Special: Caramel Pecan Pumpkin Pie

Mom's Cornbread Dressing

I think I am one of the only people that do NOT like dressing. The rest of my family LOVES it and thinks something must be seriously wrong with me since I don't. Growing up every Thanksgiving and Christmas the EXACT same thing would happen. My mother would always put some dressing on my plate, I would go and sit at the "kiddie" table and cry because I didn't want to eat it, and then my grandmother (who was the sweetest lady EVER), would come in and eat my dressing for me so I wouldn't get in trouble. Finally I think my grandmother got tired of eating both her dressing and mine, so she asked my mom why in the world she kept making me eat something year after year that I obviously did NOT like. My mom said that because she loved it so much, she just couldn't understand me not liking it and kept thinking that at some point, if I ate it enough, I too would grow to love it. That never happened but I do make it every year for my family. The first Thanksgiving after she died I was so nervous that I wouldn't make it correctly and would ruin the day for my entire family but thankfully I had watched her enough to recreate her recipe- even though she never wrote it down.


1 cup diced celery
1 cup diced white onion
1 double batch of Nana's Cornbread
salt
pepper
10 eggs
turkey broth (I have no idea how much- I just pour until it looks right- but I promise to measure on Thursday and add it here)


Preheat oven to 350 degrees. Spray 9 x 13 inch pan with cooking spray. Crumble up cornbread in prepared pan. Sprinkle liberally with salt and pepper. Mix in diced celery and onion with hands. In large bowl beat 10 eggs. Pour over cornbread mixture. Carefully pour turkey stock into pan until all cornbread is well moistened. You do not want your cornbread mixture floating in the stock. Salt and pepper dressing and place on a cookie sheet and carefully place in oven. Bake for 45-55 minutes or until set.


TIP OF THE DAY: I really don't like dicing celery and onions and love this time of year when they sell containers of them pre-cut. The cost is about the same and it's a great time saver!


Tomorrow's Daily Special: Hot Chocolate Cookies

Cream Cheese Brownie Pie

This is the perfect pie for any chocolate lover!

1 9 inch deep dish pie crust
1 (8 ounce) package cream cheese, softened
3 T sugar
1 t vanilla
3 eggs
1 box brownie mix (not the family size)
1/4 cup vegetable oil
2 T water
1/2 cup chopped pecans (optional)
chocolate sauce (optional)


Preheat oven to 350 degrees. In mixing bowl, beat cream cheese, sugar, vanilla, and 1 of the eggs on medium speed until smooth; set aside. In large bowl, beat brownie mix, oil and remaining two eggs with a spoon till well mixed. Spread enough brownie mixture to cover the bottom of the pie crust- about 1 cup. Spoon and carefully spread cream cheese mixture over brownie layer. Top carefully with remaining brownie mixture and spread carefully. Sprinkle with pecans. Take a butter knife and twist to swirl the two batters. Bake for 40-50 minutes or until center is puffed and crust is lightly browned. Cool completely and drizzle with chocolate sauce. Serve with cool whip or ice cream.


Tomorrow's Daily Special: Mom's Cornbread Dressing

Pumpkin Pie Dip

This is a great appetizer for Thanksgiving day or a fall party!

1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 (15 ounce) can pumpkin pie filling
1 t cinnamon
1/2 t ground ginger
apples, sliced
gingersnaps (or Betty's Ginger Cookies)

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pie filling, cinnamon, and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps and apple slices.

Tomorrow's Daily Special: Cream Cheese Brownie Pie

Pumpkin Fluff

This is a super easy and low calorie alternative to pumpkin pie!

1 (16 ounce) can pumpkin (not pie filling)
1 (1 1/2 ounce) box sugar free instant vanilla pudding mix
1 (8 ounce) container fat free cool whip
1 t pumpkin pie spice

Combine all ingredients in order. Chill for 2 hours.


TIP OF THE DAY: This could also be placed in a low fat graham cracker crust and turned into a pie for only a few additional calories!


Tomorrow's Daily Special: Pumpkin Pie Dip

Chocolate Pecan Pie

For pecan pie lovers, this is a new twist on an old favorite!

1/2 cup margarine, melted
1 cup light corn syrup
1 cup sugar
1/4 cup unsweetened cocoa powder
1 t vanilla
1/4 t salt
4 eggs
1 cup pecans
1 unbaked 9 inch pie shell

Preheat oven to 325 degrees. In a heavy saucepan combine melted margarine, corn syrup, white sugar, and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt, and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pie shell and top with remaining 1/2 cup pecans. Bake for 55 minutes. Cool before serving.

TIP OF THE DAY: In order to keep your eggs from cooking when added to the chocolate mixture, put a bit of the hot chocolate mixture in a separate bowl and whisk the eggs into the bowl of chocolate to prevent the eggs from cooking, pour the remaining hot chocolate mixture into the bowl of chocolate/egg mixture, whisking constantly, until thoroughly mixed. Then add the vanilla and salt and pecans.

Tomorrow's Daily Special :Pumpkin Fluff

Maple Walnut Pie

This pie is a great fall pie. Sweet and yummy!! It's a good alternative to the traditional pumpkin and pecan pies usually served for Thanksgiving.


1 1/4 cups maple syrup
1/3 cup brown sugar
3 eggs
1 egg yolk
2 t flour
1 1/2 t vanilla
2 T butter, melted
1 9-inch frozen unbaked deep-dish pie shell
1 1/2 cups walnuts

Preheat oven to 350 degrees. Stir maple syrup, sugar, eggs, egg yolk, flour, and vanilla in large bowl to blend.Whisk in melted butter (maple mixture will be very thin at this point). Stir in 1 cup of walnuts. Place frozen pie shell on heavy baking sheet. Carefully pour maple mixture into pie shell. Arrange remaining 1/2 cup of walnuts atop maple mixture, pressing into maple mixture to coat. Place baking sheet in center of oven.Bake pie for 50 minutes, or until crust edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes.


TIP OF THE DAY: Serve this pie warm with cool whip or a scoop of vanilla ice cream


Tomorrow's Daily Special: Chocolate Pecan Pie

Almond Joy Bread

My sweet friends at work love Almond Joy candy bars so I am always looking for Almond Joy recipes to share with them. This yummy bread was a huge hit! It made two loaves and after Tony tasted it he said......."You aren't going to take all of that to work are you?".

Almond Joy Bread
4 eggs
2 cups sugar
¾ cup canola oil
¼ cup melted unsalted butter
1 t vanilla
1 t coconut extract
3 cups flour
½ t baking soda
½ t baking powder
½ t salt
2 T cocoa powder
1 cup buttermilk
1 cup sweetened coconut
½ cup raw almonds, chopped
1 cup chocolate chips

Coconut Glaze
1 cup sugar
½ cup water
1 T butter
1 t coconut extract

Almond Joy Bread:
Preheat oven to 350 degrees. Combine the first 6 ingredients into a large mixing bowl. Beat ingredients on medium speed for 2 minutes.In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined. Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds. Pour into two loaf pans or 8 mini loaf pans that have been greased and floured or sprayed with cooking spray. Bake at 350 degrees for 1 hour. Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.

Coconut Glaze:
Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute. Turn heat off but leave saucepan on burner. Drizzle over bread. Cool.

TIP OF THE DAY: After the bread is cooled, you can drizzle this bread with a chocolate glaze made up of 1/2 cup chocolate chips, 2 T butter, and 1 T corn syrup melted in the microwave.

Tomorrow's Daily Special: Maple Walnut Pie

Betty's Ginger Cookies

This recipe is from my sweet friend Betty and is one of my all time favorites. Betty included this recipe in our church cookbook and the first time I made them, I knew exactly why. These cookies are soft and chewy and don't have an over powering ginger taste like gingersnaps do. Try them and I promise you will not be disappointed!

3/4 cup shortening (you can use butter but the cookies will be really flat and not nearly as good)
1 cup sugar
1 egg
1/4 cup molasses
2 cup flour
2 t baking soda
1/2 t salt
1 t ground ginger
1 t cinnamon
1/3 cup sugar

Preheat oven to 350 degrees. Cream shortening; gradually add 1 cup sugar, beating until light and fluffy. Beat in egg and molasses. Combine next 5 ingredients; add to mixture, mixing well. Shape dough into 1 inch balls and roll in 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes. DO NOT OVER BAKE! Cool on cookie sheets for 5 minutes. Transfer to wire racks and cool completely.

TIP OF THE DAY: To make the molasses come out of your measuring cup easily, before pouring it in the measuring cup, spray the cup with cooking spray. It will pour right out and make cleaning the measuring cup so much faster!

Tomorrow's Daily Special: Almond Joy Bread

Cinnamon Oatmeal Cookies

These are another fabulous fall cookie. They smell wonderful when they are baking and are a great oatmeal cookie variation. The cinnamon chips are so wonderful and are usually only found this time of year. I buy a bunch and throw them in the freezer so I'll have them year round.


1 cup butter or margarine, softened
1 cup packed light brown sugar
1/3 cup sugar
2 eggs
1 1/2 t vanilla extract
1 1/2 cups all-purpose flour
1 t baking soda
2 1/2 cups quick-cooking oats
1 2/3 cups HERSHEY'S Cinnamon Chips
3/4 cup raisins, optional


Preheat oven to 350 degrees. Cream butter, brown sugar and sugar in large mixing bowl until creamy. Add eggs and vanilla and beat well. Combine flour and baking soda in small bowl and add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins. The batter is very stiff. Drop by heaping teaspoons (or use your cookie scoop) onto cookie sheets. Bake 10 to 12 minutes on until lightly browned. Do NOT over bake. Cool 1 minute then remove from cookie sheet to wire rack.


TIP OF THE DAY: To make bars instead of cookies, spread batter into lightly greased 9 x 13 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool and cut into bars.


Tomorrow's Daily Special: Betty's Ginger Cookies