Caramel Pecan Cheesecake

8 oz pkg cream cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
20 craft caramels
2 tbsp milk
1/2 cup chopped pecans

Heat oven to 350 degrees. Mix together cream cheese, sugar, vanilla, and eggs; set aside.

Melt the caramels and milk in a saucepan over low heat stirring frequently until smooth. Stir in pecans, pour over the bottom of a 9 inch unbaked pie shell. Pour batter over caramels.

Bake for 40 minutes or until center is almost set. Cool and then refrigerate at least 3 hours.

Pumpkin Cheesecake

2- 8 oz pkgs cream cheese
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp cinnamon
dash of cloves
dash of nutmeg
1 graham cracker crust

Mix cream cheese and sugar, beat well. Add vanilla and eggs. Mix well. Add pumpkin and spices till thoroughly blended. Pour into crust. Bake at 350 degrees for 40 minutes or until center is almost set. Edges should be slightly puffed. Center area about the size of a silver dollar should still appear soft and moist. Center will firm up after cooling. Refrigerate at least 3 hours or overnight.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup nuts, chopped

Filling:
6 oz cream cheese
1/4 cup margarine
1 cup powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees. Beat eggs til lemon color. Gradually add sugar. Stir in pumpkin and lemon juice. Add flour, baking powder, cinnamon, ginger, nutmeg, and salt. Spray a 10by 15" jelly roll pan. Line with wax paper, grease paper. Pour batter into pan; sprinkle with chopped nuts. bake for 15 minutes. Sprinkle powdered sugar on paper towel. Turn cake onto towel, remove wax paper. Roll up cake and towel lengthwise. cool. Refrigerate or freeze.

Filling: Whip cream cheese and margarine. beat in 1 cup powdered sugar and vanilla. Unroll cake and spread with filling. roll up again. Cut in half. Wrap in plastic and refrigerate until ready to serve.

Hot Fudge Cake

1 cup flour
3/4 cup sugar
6 tbsp baking cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2 tbsp vegetable oil
1tsp vanilla
1 cup packed brown sugar
1 3/4 cup hot water
whipped cream or ice cream

In a bowl combine flour, sugar, 2 tablespoons of the cocoa, baking powder and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an ungreased 9-inch square pan. combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35 -40 minutes. Serve warm.

Decadent Brownie Tort

1/2 cup butter
1/2 cup light corn syrup
1 cup semi-sweet chocolate chips
1/2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup, chopped nuts

Glaze:
1/2 cup semi-sweet chocolate chips
2 tbsp butter
1 tbsp light corn syrup
1 tsp. vanilla

Heat oven to 350 degrees. Butter and flour a 9-inch round cake pan. In a saucepan , heat butter and corn syrup till butter is melted. Stir in chocolate chips, stir till melted. Remove from heat. Add sugar , eggs and vanilla. Stir till well blended. Add flour and nuts. Pour into pan. bake for 30 minutes, until center springs back when touched. Cool in pan for 10 minutes. Turn onto rack.

Combine chocolate chips< class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Remove from heat, add vanilla.

Frost top and sides of torte. Chill until set. Garnish with sliced strawberries and whip cream. Cut into wedges.

Breakfast Caserole

1 lb. bacon, sausage or ham
1/2 onion
1 dozen eggs
1 cup milk
2 cups cheese
1 package hash browns

Brown meat and onion. Mix egg with milk and pour over hash browns, then put meat on top. Bake at 350 degrees until done, about one hour.

16 Bean Soup

Soak beans overnight.

In crock pot:
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
2 cups 16 bean mix
4 bullion cubes
6-8 cups water
1 bottle tomatoes

cook on high for six hours

Add:
2-3 cups ham, cubed

This is a great way to use leftover ham bone. Just drop the whole bone from your spiral ham in with the soup an let it cook all day.