Just use mashed fresh sweet potatoes for this if you don't want to use canned: SWEET POTATO PIE WITH STREUSEL TOPPING One 23 oz can sweet potatoes, drained & mashed (1 3/4 cup) One 14 oz can sweetened condensed milk (like Eagle brand) 1 egg 1 tsp nutmeg 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp ground cloves, optional 1 unbaked pastry shell Mix potatoes, milk, egg & spices together until smooth. Pour into pastry lined pie pan & sprinkle w/streusel topping. Bake in a preheated 350° oven for 50-55 minutes or until knife inserted in center comes out clean. Serve warm.~~ STREUSEL TOPPING 1/4 cup packed brown sugar 2 TBL flour 2 TBL pecans, chopped 1/4 tsp cinnamon 2 TBL firm butter Mix brown sugar, flour, pecans, cinnamon & butter together. Blend w/fork until crumbly.~~An Atlanta Tradition

I have some candy molds that I'll "paint" the chocolate in and when they are set add this filling and "paint" the tops with more chocolate. So I'll just use the ingredients, chill and go from there. This won't be happening this week, though!! I haven't personally tried these, but I sure hope they turn out like the real York's!! LIKE YORK'S PEPPERMINT PATTIES (Foodgawker) 2 1/2 cups Confectioners Sugar 2 Tbsps Light Corn Syrup 1 Teaspoon Water 3/4 teaspoon Peppermint Extract Pinch of Salt 1 1/2 Tbsps Shortening around 1/4 cup Confectioners Sugar for kneading/Dusting 1 - 12 ounce bag Semi Sweet Chocolate Chips In the bowl of a stand mixer fitted with paddle attachment, beat the sugar, corn syrup, water, extract, shortening and a pinch of salt until combined. Remove from mixer and knead by hand on counter, incorporating more confectioner�s sugar as you go. Roll out between two pieces of parchment paper dusted with more sugar. When flattened to around 1/4 inch, place in freezer until firm, at least 2 hours. Remove from freezer and cut into circles. I used a small round cookie cutter, about 1 inch across. Too small makes the process very tedious, and too large will just not be very functional. 1 to 1 1/2 inches is perfect. Once all of the filling has been cut, place on baking sheet and return to freezer for another hour. Scraps can be re-rolled and cut until all filling is used. While filling is freezing, prepare your melted chocolate. Place chips in a bowl and microwave at 30 second intervals until the chocolate is smooth and shiny. When rounds are frozen (they won�t get solid), remove when you are ready to dip. Use a fork to dip the rounds in the melted chocolate, and place on parchment to dry. If chocolate gets difficult to work with, return it to the microwave and reheat for 10 seconds. Allow patties to cool � and enjoy!

I love pork and sauerkraut. I made Sauerkraut Soup recently and it was really good (FYI - It did not freeze well since the meat and veggies were so well cooked after the first cooking, they didn't hold up well to freezing and reheating. It still tasted good but everything sort of fell apart.) Sauerkraut Soup Fix-It and Forget-It Cookbook Copyright 2000 1 lb. smoked Polish sausage, cut into ½-inch pieces 5 medium potatoes, cubed I only added 2 or 3 2 large onions, chopped I added half of a very large onion 2 large carrots, cut into ¼-inch slices I added 3 or 4 carrots 42-45 oz. can chicken broth 32-oz. can or bag sauerkraut, rinsed and drained 6-oz. can tomato paste 1. Combine all ingredients in large slow cooker. Stir to combine. 2. Cover. Cook on High 2 hours, and then on Low 6-8 hours. 3. Serve with rye bread. Here is a link that might be useful: See my blog for a picture of the soup

Easy Chocolate Lava Cakes Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Prep: 15 minutes Cook: 15 minutes Yield: 4 servings Ingredients 4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both) 1/2 cup butter (1 stick) 1 teaspoon vanilla extract 1 cup confectioners sugar 2 eggs 1 egg yolk 6 tablespoons all-purpose flour Preparation 1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet. 2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups. 2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately. I DO NOT REMOVE THEM FROM THE RAMEKINS!