Nancy's Amazing Chocolate Sauce

This is the perfect topping to your favorite ice cream. You'll never be able to look at Hershey's the same way again.

       2 squares unsweetened chocolate
       1/2 cup White Karo syrup
       2 Tablespoons butter
       1 teaspoon vanilla extract


1. Melt the chocolate in a saucepan over low heat.
2. When it is completely melted add the Karo syrup and bring to a boil. Boil about 3 minutes then remove from heat.
3. Add butter and vanilla, and stir until it is completely mixed.
4. Wait just a minute or two for it to cool slightly and pour over ice cream.
5. Store in the refrigerator.


Easiest Ever Berry Crisp

       2 1/2 cups fresh or frozen berries such as blueberries, raspberries, blackberries, or sliced strawberries
       1/2 cup apricot preserves (the fruit only kind works best)
       1 1/2 cup of your favorite granola
       A little butter


1. Preheat oven to 350F. In a bowl, mix together the berries and preserves. Place berry mixture in a greased 9 inch square baking pan or small glass casserole dish.
2. Spread granola evenly on top of the berries, and scatter little dots of butter on top of the granola.
3. Bake for about 25 minutes, or until granola looks a little browned and berries are juicy and bubbly. Serves 4 - 6.


Sweet Potato Pumpkin Pie

       1 large sweet potato
       15 ounce can pumpkin
       1/2 cup brown sugar, natural maple syrup, or honey
       1 cup milk
       3 Tablespoons vegetable oil
       1 teaspoon cinnamon
       1/2 teaspoon nutmeg
       1/2 teaspoon ginger
       2 teaspoons vanilla
       3 1/2Tablespoons cornstarch dissolved in 2 to 3 Tablespoons water
       Ready-made graham cracker pie crust


1. Pierce sweet potato several times with a fork and bake in the microwave for abpout 10 minutes on high setting or about 35 minutes in a 400F oven.
2. When potato is cool, scoop potato flesh from the skin, place in a bowl, and mash with a potato masher until smooth. Add pumpkin and sweetener; place in a blender and blend until smooth.
3.Heat oven to 425F. In a separate bowl, combine milk and oil; add to sweet potato-pumpkin mixture.
4. Add spices, vanilla, and dissolved cornstarch; stir until well blended. Pour mixture into the crust. Bake for 15 minutes at 425F; then reduce heat to 350F and bake for 40 to 50 minutes more. To prevent crust from getting too brown, create a shield with aluminum foil around the crust part before placing in the oven; remove foil when there is about 25 minutes left to the baking time. The pie is done when the center is firm and set. Remove from oven and cool. Serves 8.