FoodAskew |

Submitted by Trish
Serves 6-8

1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F.
3. Serve in bowls with whipped topping if desired.

Submitted by Michelle Fawver

1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan.  Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F.  Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
5. Crumble remainder of cake mixture over top.  Bake 18 minutes at 350°F.  Do not overbake.

Submitted by NutsOnTheNet.com
Serves 6-8

1. Preheat the oven to 250°F.  Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy.  Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated.  Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours.  Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.

Submitted by Roman
Yields 1 qt.

1. Start with a saucepan that will fit everything, & bring the milk to a simmer.  While that is heating, beat the eggs in a medium mixing bowl.  Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it.  Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl.  Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight.  Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Submitted by Nicole~
Serves 4

1. Peel, core, and cut the apples into ¼” rings.
2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil & cook 25 minutes, or until tender but firm. Drain, cool & cut into ¼” slices.
3. Preheat oven to 350°F (175°C). Lightly grease a 7×11″ baking dish.
4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
5. Layer sweet potatoes, brown sugar mixture & apples in the prepared baking dish.
6. In a medium bowl, mix flour, brown sugar, butter & pecans. Sprinkle over the sweet potatoes.
7. Bake in the preheated oven 30 minutes, or until lightly browned.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!