Me standing in front of Paula Deen's restraunt "Lady and Sons" in Savanah, Georgia.

I admit it, I'm a chocoholic. I want to try these!

Easy Chocolate Truffles
18 ounces semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 Tbsp. vanilla

In a heavy saucepan over low heat, melt chips with milk. Remove from heat and stir in vanilla. Chill for two hours. Shape into 1" balls (I used my smallest Pampered Chef scoop) and roll into desired coating. Chill for at least one hour or freeze.

Mint Truffles
1 (14 oz.) can sweetened condensed milk
1 package semi-sweet chocolate chips
1/2 cup chopped Andes mint pieces
powdered sugar

In a heavy saucepan over low heat, melt chips with milk. Add mint pieces as you remove from heat and stir until melted. Chill for two hours. Form into 1" balls and roll in powdered sugar. Chill or freeze.

Sweet Potato Doughnuts with Maple Icing

I made these donuts last night and they were delicious! Paula Deen is my hero!

Recipe courtesy Paula Deen

Serves:about 10 to 12 servings

Ingredients

• 3 1/2 cups all-purpose flour

• 1 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 large eggs, lightly beaten

• 1 cup sour cream

• 1 cup cooked mashed sweet potato (about 1 medium potato)

• Vegetable oil, for frying

Directions

Maple Icing, recipe follows

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt. In a large bowl, combine eggs, sour cream, and sweet potato. Gradually add flour mixture, stirring to combine. Turn dough out onto a heavily floured surface. Knead in flour with hands as needed (dough will be sticky). Roll out dough to 1/2-inch thickness. Cut out dough with a 2 1/4-inch round cutter. Cut out center of doughnuts with a 3/4-inch round cutter. Re-roll dough as needed.

In a Dutch oven, heat vegetable oil over medium heat to 360 degrees F. Cook doughnuts, in batches, in hot oil, 2 minutes per side, or until lightly browned. Drain on paper towels. Ice top of doughnuts with Maple Icing, and sprinkle with chopped pecans.

Maple Icing:

2 2/3 cups confectioners' sugar

3 to 4 tablespoons milk

1/4 teaspoon maple extract

In a small bowl, combine confectioners' sugar and 3 tablespoons milk; stir well. Add additional milk to reach desired consistency. Stir in maple extract.

Yield: 1 cup icing

When we were in South Carolina this past week we had this terrific sweet potato casserole. I came home and wanted to find a recipe that tasted just like it. I found this one on the internet and it was pretty close. I used sliced almonds instead of pecans because I didn't have any. I also put tiny marshmallows on top and browned them under the broiler. Yum!

Also, Walmart has their sweet potatoes on sale for .50 a pound. Bonus!

Boston Market Sweet Potato Casserole

Ingredients:

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 teaspoon vanilla extract

***Crunch Topping***

1/3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 tablespoon cinnamon

Directions:

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole and top with the Crunch Topping. Bake at 350F for 45 minutes.

Rocky Road Fudge, by Katrina, Baking and Boys!, adapted from Eagle Brand Sweetened Condensed Milk

12 ounce package chocolate chips (I used Hershey’s Special Dark chips)

1 can sweetened condensed milk (I used the Borden’s Eagle Brand fat free one)

2 tablespoons unsalted butter

4 cups mini marshmallows

2 cups dry roasted peanuts

Line a 9x13 inch baking pan with foil, enough to overhang on the edges. Spray lightly with cooking spray (or use non-stick foil).

In a large saucepan, combine the chocolate chips, butter and condensed milk over medium heat until it is melted and smooth. Remove from heat and stir in the peanuts and marshmallows. Spread evenly into prepared pan. Refrigerate for a couple hours. Remove the fudge by lifting it with the foil edges. Pull the foil off the fudge and set it on a cutting board. Slice into desired sized pieces.

Pumpkin Dessert

This is one of my favorites from my grandma Helen

Mix: 29 oz. can pumpkin

3 eggs

4 t. pumpkin spice

1 c. sugar

1/2 t. salt

1 can milk

Place in 9x12 greased glass dish. Sprinkle 1 box yellow cake mix on top then add 1 c. chopped nuts on top. 1 1/2 square butter on top. Bake 1 hour at 350. Top with ice-cream or whipped cream.

Heavenly Pumpkin Brownies

Preheat oven to 350 degrees

4 large eggs

2 cups sugar

1 cup butter, melted

1 cup canned pumpkin

1 teaspoon vanilla extract

1 ½ cups all purpose flour

1 ½ teaspoons pumpkin pie spice

¼ teaspoon cinnamon

In large mixing bowl with an electric mixer beat eggs well, add in sugar and butter, mix well. Add pumpkin and vanilla and mix. Add flour and spices and mix well. Spread in 9x13” greased pan. Bake for 25-35 minutes or until toothpick comes out clean. Let cool.

Frosting

3 ounces cream cheese softened

½ cup butter, softened

2 teaspoons vanilla extract

2 cups powdered sugar

(Maple extract can be substituted for vanilla)

After frosting, drizzle melted milk chocolate chips over top and sprinkle with toffee chips or nuts.

from Jennifer Bjornestad