Thanksgiving Chocolate Caramel Candy
Submitted by: Vadi
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter 		1 teaspoon Vanilla extract
1 1/2 cups chopped salted peanuts
14 ounces individually wrapped caramels
1/4 cup heavy cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Lightly grease one 13 x 9 inch pan.
To Make Base: Combine the first three ingredients (1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter) in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter and the vanilla. Add the peanuts and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine the last three ingredients (1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter), stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Pumpkin Dump Cake
Submitted by: IrishCream
1 (29 ounce) can pumpkin puree
3 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon		 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Preheat oven to 350°F (175°C). Grease a 9x13 inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool. Makes 1 - 9x13 inch pan (12 servings).
Note: There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream. Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.
Prep Time: approx. 10 Minutes.
Cook Time: approx. 50 Minutes.
Ready in: approx. 1 hour .

Thanksgiving Butterscotch Pie 
Submitted by: Barbiel
1 cup  brown sugar 
2 tablespoons butter 
1 tablespoon flour 
1 ea egg, separated, yolk		 1 cup milk 
1 teaspoon Vanilla 
1/4 teaspoon salt 
Meringue (see below)
Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from heat and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450°F for 10 minutes. Reduce the heat to 350°F and bake for an additional 30 minutes. Cover pie with meringue.
Meringue: 
1 ea egg, separated, white 
1 teaspoon sugar
Beat the egg white until stiff; gently fold in the sugar. Return pie to oven to brown meringue.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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