Caramel Pecan Pie

I made this last night for a church function and it was fabulous. It is not low calorie so run an extra mile.

Serves 8

36 caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup sugar
3 eggs
1/2 tsp. vanilla
1/4 tsp. salt
1 cup pecan halves
9-inch pie crust

Combine caramels, butter and milk in a heavy saucepan; heat until melted and creamy, stirring often. Remove from heat; set aside. Blend sugar, eggs, vanilla and salt together; gradually mix in caramel mixture. Fold in pecans; spread in pie crust. Bake at 350 degrees for 45 to 50 minutes; cool until firm.

Note: The pie will not be firm when you remove from the oven. I baked it for 52 minutes, but should have removed it at 50-minutes. The center will set once cooled.

Serve with vanilla ice cream or drizzle with caramel sauce.

This is perfect for your holiday dessert.

This recipe was found in the cookbook, "Mom's Favorite Recipes," by Gooseberry Patch.

Flank Steak Teriyaki

For a 2-pounds or less flank steak

Blend together the following ingredients:

3/4 cup soy sauce
1/4 cup worcestershire
1 1/2 cup olive oil
1/2 cup red wine vinegar
2 Tablespoons dry mustard
1/4 cup dark brown sugar
2 cloves garlic or three heaping teaspoons of garlic from a jar
3/4 tsp powdered ginger (optional)

Score the meat on both sides. Pour the marinade over the steak and leave in the refrigerator overnight.

Grill to your liking

This recipe is complements of my mother-in-law