THE BEST FRENCH SILK PIE EVER!

(this recipe has been doubled; use recipe as written below for 9-inch pie)

6-8 Servings
Prep: 40 min. Cook: 10 min. + chilling 40 10 50

Ingredients
1 sheet refrigerated pie pastry
1 1/3 cup sugar
4 eggs
4 ounces unsweetened chocolate, melted
2 teaspoon pure vanilla extract
2/3 cup butter, softened
1 1/3 cup heavy whipping cream
4 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional

Directions
Prepare baked 9-inch pie crust. Cool to room temperature.

In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.

In a small bowl, cream butter until light and fluffy. Add cooled chocolate mixture; beat on high speed for 5 minutes or until light and fluffy.

In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture.

Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6-8 servings.

Nutrition Facts: 1 piece (calculated without whipped cream and chocolate curls) equals 450 calories, 33 g fat (19 g saturated fat), 139 mg cholesterol, 223 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

CREAMY LOADED MASHED POTATOES

Serves: 8-10

Ingredients
- 8 medium potatoes (about 2 1/2 to 3 lbs.) peeled and cut into 1 inch cubes
- 1 c carnation evaporated milk
- 1/2 c sour cream
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 2 c (8) ounce bag, shredded cheddar cheese, divided
- 6 slices cooked bacon, crumbled and divided
- sliced green onions

Directions
1. Boil potatoes in water until tender, then drain.

2. Preheat oven to 350, and grease 3 qt. casserole dish.

3. Return potatoes to pan, add evaporated milk, sour cream, salt and pepper. Beat with hand held mixer or mash with potato masher until smooth. Stir in 1 and 1/2 cups cheese and half of the bacon. Spoon mixture into casserole dish.

4. Bake 20-25 minutes until heated through, remove from oven...top with remaining cheese, bacon and chopped green onions. Bake another 3-5 minutes until cheese melts.

5. *This can be assembled ahead and stored in fridge. When ready to bake directly from the fridge....cover with foil, and bake for 40-45 minutes until heated through, remove foil and top with remaining cheese, bacon and green onion, bake another 3-5 minutes. Serve hot!

6. Add a little butter to this before baking.

CRANBERRY CREAM CHEESE SALAD

THANKSGIVING CRANBERRY CREAM CHEESE SALAD

Cook time: 10 Min
Difficulty: EASY
Prep time: 45 Min
Serves: 12

Ingredients
- 1 (6 oz) pkg cherry jello
- 2 c boiling water
- 2 lg golden delicious apples, peeled and grated
- 1 c chopped pecans
- 1 can(s) whole cranberry sauce

TOPPING
- 1 (8 oz) pkg cream cheese, at room temperature 2 hours
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- 20 oz can crushed pineapple, drained well
- 8 oz frozen whipped topping, thawed
- 1/2 c chopped toasted pecans

Directions
1. Part 1. Dissolve Jello in boiling water, stir to mix, set aside to cool. Add apples, pecans, and cranberry sauce. Turn into a 13x9 glass dish and chill until firm.

2. Part 2. Blend softened cream cheese with powdered sugar until smooth. Fold in crushed pineapples. Add vanilla to Cool Whip mix with wooden spoon. Gradually add Cool Whip mixture to cream cheese - pineapple mixture. Spread evenly over firm set Jello mixture, sprinkle toasted pecans on top. Keep chilled until serving time.