Mississippi Mud Pie

1 (8-inch) prepared chocolate crumb crust
1 cup powdered sugar
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
3/4 cup chopped nuts, divided (optional)
2 pints coffee ice cream, softened slightly, divided
Lightly sweetened whipped cream (optional)

Heat sugar, chocolate chips, butter, cream and corn syrup in small saucepanover low heat, stirring constantly, until butter is melted and mixture issmooth. Remove from heat. Stir in vanilla extract. Cool until slightly warm.Drizzle 1/3 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cupnuts. Layer with 1 pint ice cream; freeze for 1 hour.Repeat with 1/3 cup sauce, 1/4 cup nuts and ice cream. Drizzle withremaining sauce; top with remaining nuts. Freeze for 2 hours or until firm.Serve with a dollop of whipped cream, if desired.Makes 8 servings.

Mulled Apple Cider

3 cinnamon sticks, broken in half
1 teaspoon whole allspice
1 teaspoon whole cloves
10 cups (2 1/2 quarts) apple juice
1/3 cup packed brown sugar
Place cinnamon sticks, allspice and cloves in the center of a large coffee filter. Tie shut with a piece of clean kitchen string. In a 4-5 quart slow cooker combine apple juice and brown sugar. Place spice bag into slow cooker. Cover and cook on low for 5-6 hours or on high for 2 1/2 - 3 hours. Remove spice bag and discard. Ladle into mugs. If desired may serve with cinnamon stick stirrers

Sweet Potato Pie

4 eggs, separated

2 cups sugar

3 cups cooked, mashed sweet potatoes

1/2 cup softened margarine or butter

2 cups milk

2 teaspoons vanilla extract

1 teaspoon ground nutmeg

1 1/2 teaspoons ground cinnamon

2 (9 inch) unbaked pie shells

Beat egg yolks until thick. Gradually add sugar; mix well. Add next 6 ingredients and mix well. Beat room temperature egg whites until stiff peaks form; fold into sweet potato mixture. Pour into pie shells and bake at 350° for 45 minutes or until set.

White Chocolate Clusters with Fruit and Nuts

Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts.

Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth.

Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.

Makes about 20 pieces