Cashew Macadamia Crunch

2 cups (11.5-oz. package) Hershey's Milk Chocolate Chips
3/4 cup coarsely chopped cashews, salted or unsalted
3/4 cup coarsely chopped macadamia nuts, salted or unsalted
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
Yield: about 1-1/2 pounds of candy

*My Notes:*
- Thank you Gail
-Make sure to wash skillet as soon as it cools enough.

Double Baked Sweet Potatoes

6 sweet potatoes, medium sized
3 tablespoons vegetable oil
8 ounces softened cream cheese
1/3 cup brown sugar
4 tablespoons butter
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

Preheat oven to 400 degrees.

Rub potato skins with oil; wrap each in aluminum foil.

Bake in preheated oven for 1 hour, or until soft when poked in the center.

In a large bowl combine cream cheese, brown sugar, butter, vanilla, salt and pepper. Slice each baked potato in half lengthwise and scoop inside into the creamy mixture. (Caution they will be very hot so this works best using a clean towel to hold the potato.) Mix well and fold in walnuts.

Spoon mixture evenly back into each potato skin and bake for about 10-15 minutes longer at 350 degrees; heat through.
Yield: 12 servings

*My Notes:*
-Caution the potatoes will be very hot after baking so this works best using a clean towel to hold the potato while making the mixture.
-Thank you Gail

Turtle Pumpkin Pie

1/4 cup plus 2 tablespoons caramel ice cream

topping, divided
1 Honey Maid Graham Pie Crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold milk
2 packages (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.

Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

*My Notes:*

-Thank you Denise

-This is a Kraft recipe, for more recipes visit Kraft foods.