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Cranberry, White Chocolate, Pecan Tart

9 inch tart shell or 8 inch pie shell- par baked

3 eggs
1 cup brown sugar
One fourth cup light corn syrup (1/4 cup)
4 tablespoon melted butter
1 tablespoon cream
1 teaspoon vanilla
Three fourth cup fresh cranberries- chopped (3/4 cup)
One half cup white chocolate chips (1/2 cup)
One half cup pecans- chopped (1/2 cup)

Whisk together first six ingredients until combined. Sprinkle pecans, white chocolate chips and cranberries into par baked tart shell. Pour filling mixture into tart shell. Bake in 350 degree oven 25-30 min. until golden brown and filling is set. Let cool and decorate with white chocolate swirls. 


Pumpkin Crunch

1-1lbs (13 oz.) can pumpkin
1- 12 oz. can evaporated milk
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 cup nuts – chopped
1 cup melted butter

Mix first five ingredients and pour into greased, parchment lined 9x13 cake pan. Spread half of cake mix (dry) over batter, sprinkle with nuts and remaining cake mix. Pour melted butter over top. Bake in 350 degree oven for 50 mins. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust) Top with sweetened cream cheese or whipped cream.