• 3 large eggs lightly beaten
• 1 can of pumpkins
• 3/4 cup sugar
• 1 1/2 cup half-and-half
• 5 tablespoons bourbon
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 tablespoon butter
• 1/4 cup brown sugar
• 1 cup pecans halves
• 1 whole premade pie shell

Directions:

1. Combine eggs, pumpkin, 3/4 cup sugar, half-and-half, 3 tablespoons bourbon, cinnamon, ginger, and salt, mix well.
2. Pour mixture into the pie shell, bake at 425 for 10 minutes.
3. Reduce heat to 350, and bake an additional 45 minutes or until set.
4. Set aside to cool.
5. Combine butter and 1/4 cup brown sugar in a saucepan, cook over medium heat, stirring until sugar dissolved.
6. Add pecans and 2 tablespoons bourbon, stirring to coat.
7. Spoon mixture over the pie.
8. Heat the remaining bourbon in a saucepan just long enough to produce fumes (do not boil), remove from heat, ignite, and pour over pie.
9. Serve pie when flames die down.

• 3 packages of 18 oz semisweet chocolate chips
• 1 cup sweetened condensed milk
• 2 tablespoon almond flavored liquor
• 1/4 teaspoon almond extract
• 2 tablespoon orange liquor

Directions:

1. In heavy, medium sized pan, over low heat, melt chips with sweetened condensed milk.
2. Remove from heat, divide into 2 bowls. To one bowl, add almond liquor and almond extract. To the other bowl, add orange flavored liquor.
3. Chill 1 hour.
4. Shape into one inch balls.
5. Roll in coating.
6. Chill until firm (~1 hour).
7. Store covered at room temperature.

• 1 1/2 cup graham cracker crumbs
• 1/2 teaspoon cinnamon
• 1/2 cup melted butter
• 1 1/4 cup caramel ice cream
• 1 1/4 cup chopped pecans
• 8 ounces cream cheese
• 1 teaspoon Vanilla
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 3/4 cup heavy whipped cream

Instructions:

Crust:

1. Preheat oven to 375 degrees.
2. In a medium size bowl, combine the crumbs, sugar, cinnamon and melted butter.
3. Mix well and press into a 10 inch pie plate, and up the sides.
4. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely.
5. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans.
6. Refrigerate pie shell while making apple filling.

Apple Pie Filling:

1. In a large (12 inch) skillet over medium heat, melt butter and add brown sugar, salt and cinnamon.
2. Stir with a wooden spoon.
3. Add apples and stir.
4. Cook over medium to medium high heat for 15 to 20 minutes until apples are softened and tender.
5. Let cool for 10 minutes and pour into pie shell.
6. Reduce oven to 350 degrees.

Cream Cheese Topping:

1. In a medium bowl, using a hand held mixer on low speed, combine cream cheese and sugar for about 1 minute or until smooth. Add egg, lemon juice and vanilla and beat for 1 more minute or until fully blended.
2. Pour over apple filling in pie shell.
3. Bake for 30 minutes until an inserted knife comes out clean.
4. Remove pie from oven and let cool.
5. Refrigerate for 4 hours.
6. Let stand outside the refrigerator for 30 minutes before serving.

Topping:

1. Top with whipped cream, caramel and pecans and swirl with a knife.
2. Slice and serve.

• 4 cups sliced mangos
• 1 1/2 cups sugar
• 1/2 teaspoons cinnamon
• 1/4 teaspoons allspice
• 1 cup flour
• 1 teaspoon baking soda
• 1/2 cup milk
• 1/8 teaspoon salt
• 1/2 cup melted butter
• 1 pint vanilla ice cream

Directions:

1. Preheat oven to 350F
2. Add mangos with half of the sugar, the cinnamon and allspice in a glass baking dish
3. Stir remaining sugar with milk, flour, soda, salt, and butter and pour over mangos
4. Bake for 35 minutes. Serve with ice cream.

• 4 tablespoon butter
• 1/4 teaspoon cinnamon
• 4 bananas cut in half lengthwise
• 1 cup brown sugar
• 4 tablespoon brandy
• vanilla ice cream & chocolate topping
• 1/4 cup rum

Directions:

1. Mix all ingredients slowly, eggs last.
2. Fill mass in buttered baking form.
3. Bake in 375F preheated oven for 45 minutes.