Double Layer Pumpkin Pie

8 oz cream cheese

2 cups milk, plus 2 Tbs

2 Tbs sugar

3 cups cool whip

4 small packages vanilla pudding

1 large can pumpkin puree

2 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 graham cracker crusts

Mix cream cheese, 2 Tbs milk, and sugar until smooth.

Stir in cool whip.

Divide mixture into 2 graham cracker crusts.

Mix 2 cups milk and pudding.

Add pumpkin, spices, and blend until fluffy.

Divide equally and spread evenly over cool whip mixture.

Refrigerate for at least 4 hours.

Pecan Pie

Ingredients
1 whole Unbaked Pie Crust

1 cup White Sugar
2 Tablespoons Brown Sugar
¼ teaspoons Salt
1 cup Corn Syrup
⅓ cups Melted Butter (salted)
3 whole Eggs Beaten
¼ teaspoons Vanilla
1 cup (heaping) Chopped Pecans

Preparation Instructions
Begin by stirring three eggs in a small bowl.

Now, in a separate bowl, add the sugar…Brown sugar, and salt.

Then measure 1 cup of corn syrup and pour the corn syrup into the bowl.

Next, melt the butter and pour it into the mix.

Now just give it a stir, making sure all ingredients are combined well.

Next, pour in the beaten eggs. And stir it ’til combined.

Now add about 1/4 teaspoon vanilla extract.

Dump the chopped pecans right into the bottom of the pie shell. Spread them out into a flat layer…Next, just pour the corn syrup/egg mixture slowly over the top.

Bake pie at 350º for 50 minutes, being careful not to burn pecans and crust. And check on it halfway though; if the outer crust of the pie appears to be browning too soon, gently wrap some foil around the edge.
When you pull it out of the oven, it should be only slightly jiggly. If it’s overly jiggly, keep it in the oven for a little while longer. BUT…be careful not to burn the pecans. Seriously, they can burn if you turn your back for five seconds.

Another VERY important step: after baking, you must allow the pie to cool to room temperature. Although it can be served warm, Pecan Pie is best when it’s completely set. Very often, I’ll make my Pecan Pie the night before by the next day, it’s perfect.

Recipe and photos from http://thepioneerwoman.com/

24 Hour Rolls

2 cups warm water
2 cups flour
1 TBS. salt
1 TBS. yeast
1/2 cup sugar

Combine and let set for 1 hour.
Add:
2 cups warm water
1 TBS. salt
1 cup oil
1 cup sugar
8-10 cups flour
Stir together to make soft dough- it will be slightly sticky. Place in oiled bowl. cover with cloth and let rise 12 hours. Pounching down as needed. Roll dough out in walnut sized rolls. Place on greased cookie sheet at least 2 inches apart. Cover with light cloth and let rise 12 hours. Bake 350* for 15-18 min.

Caramel Fondue

Ingredients:
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk

Directions: In a saucepan, mix together ingredients on medium heat and bring to boil. Make sure to stir as it cooks. Transfer to a preheated, greased 1-2 1/2 quart slow cooker and set on low heat to serve. Makes 6-8 servings.

Dip apple slices, chunks of angel food cake, mini doughnuts, pretzels, marshmallows, rice krispie treats, or spoon over apple-spice cake.(or any treat you want, these are just things that I have done)