Page 24 - Recipes & Traditions

Heat oven to 325°
Ingredients
1 Pie Crust
1 cup Light Corn Syrup 1/2 cup Sugar
1/4 cup Butter (melted) 1 tsp vanilla
1 cup semisweet chocolate chips 1 1/2 cups Pecans (halved)
10 pecan halves
Directions
3 Eggs
10 pecan halves Whipped Cream
1. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric
mixer on medium speed until well blended.
2. Stir in all but 2 tbsp chocolate chips and pecans and spread evenly over
pie crust.
3. Bake 55 to 65 minutes or until deep golden brown and filling is set.
4. Cool pie completely.
5. Melt 2 tbsp chocolate chips and dip 10 pecans half way in chocolate, place
on wax paper to harden in refrigerator.
6. Before serving garnish pie with whipped cream and chocolate-dipped pecans.
Ingredients
Nutter Butter Cookies
Oreo Cookies (optional)
1 cup Cool Whip or Whipped Cream Reese’s Peanut Butter Cups
Directions
Reese’s Pieces (optional)
1⁄2 cup peanut butter (melted)
1 box Vanilla pudding (prepared)
1. Line the bottom of an 8x8 pan with cookies (whole or crushed).
2. Top with a drizzle of the melted peanut butter. (Tip: melt in microwave). 3. Layer on 1⁄2 the pudding.
4. Top with half the Cool Whip or whipped cream.
5. Sprinkle generously with chopped peanut butter cups and Reeses’s Pieces. 6. Repeat the layering (steps 1-5)!
7. Decorate the top with crushed cookies, candy and a drizzle of melted
peanut butter.
8. Chill for at least 24 hours so the cookies will soften! 8. Cut into small squares to serve.