In a saucepan, sauté onion in butter until tender.  Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Stir in cream cheese until melted.  Yield about 2 quarts.

This is my favorite tomato soup recipe.  Mom doesn’t put the sugar in (although I think it was nice!) and when it calls for 2 cans of chopped tomatoes we use 4 to 5+ cups of fresh- diced tomatoes from the garden.  When we get a surplus of tomatoes we used to freeze them whole, but now I dice 5 cups, put them in a baggie and freeze them.  Then in the middle of the winter we pull them out and make a batch.  You can make the soup ahead of time and freeze the soup also.  Marginally it is as good as eating it freshly made.  Kathy 865-448-3070

Cades Cove Preservation Society

The Cades Cove Preservation Association is celebrating their 10th anniversary with a day long celebration at the Great Smoky Mountains Heritage Center in Townsend, TN, on Saturday October 22nd, from 10am to 4pm.  The featured speaker is Dwight McCarter, a retired ranger from the Great Smoky Mountains National Park.  Mountain Folk Reunion and Mountain Gap are providing the music.  There will be door prizes every hour, horse and buggy rides, and old time toy demonstrations and games for the kids.  You can get your photo taken with Cades Cove pioneers.  For more information, contact Stephen Weber at sgw9309@earthlink.net .

The mission of the Cades Cove Preservation Association (CCPA) is to help preserve the heritage of Cades Cove located in the Great Smoky Mountains National Park.  The majority of the members are descendants of the Cove and many were born and lived there as children.  There are others, like Kathy and Dave Rudd, who have joined out of a love for the Cove. Non-natives, such as the Rudds, Kathy says, as she agreed to be interviewed, have been warmly embraced by those who have deep roots in the community.  It’s an enjoyable group of those who work to preserve both their history and some of the early history of our nation.

A One on One Tour of the Thompson Brown House

Members participate in several events throughout the year to educate the public on the Cove’s history and share their experiences and memories of living there.  Some members have published books. In addition to monthly meetings, they also have several ongoing projects during the year, such as maintaining the cemeteries, clearing trails to old home sites, etc. One project, in the summer of 2010, was cleaning up the Caughron barn that was destroyed by winds late last year to salvage the materials for the Park to use in restoring the other buildings of the Cove.

In Maryville, is the Thompson Brown House that houses many Cove artifacts and is staffed by CCPA members.  My nephew and I stopped there recently and were warmly greeted by a volunteer who gave Kane a behind the scenes tour.  Currently older descendants of the Cove are being interviewed, videotaped and recorded as a way to preserve their stories.  My hat is off to those volunteering their time.

PS, I read one of Dwight McCarter's books, Lost, several years ago.  Since then I have never hiked without a whistle.  Furthermore, my guests hike with whistles.  Period.  If you are too macho to wear a whistle, I send you to Pigeon Forge to shop instead of giving you an overview and map of trails in the Park. After a day in Pigeon Forge, you will happily wear a whistle.  Over time,  I have populated the entire eastern seaboard with at least a gross of Wal-Mart whistles that my guests have taken home in their glove boxes,  dreaming of orange and yellow leaves against the blue skies, rivers and mountains of the Smokies.  Blessings, mizkathleen@ Gracehill Bed and Breakfast

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Smoky Mountain Highland Games

A year ago I wrote about the Gatlinburg Scottish Festival held in Gatlinburg.  For many reasons including space, they moved this year to Maryville College, re-branded themselves as the Smoky Mountain Highland Games, and there is no looking back.  Attendance last year was between 2,500-2,700; celebrating this year, for the 30^th annual time, the Maryville, TN inaugural event had over 6,000 in attendance.

The Daily Times, our local paper, certainly gave it a whopping amount of space.  Their calendar of events, headline and side stories may have helped create interest, but certainly the additional space and 2 to 3 times the tent space helped.  Of course, what better place than Maryville College, home of the “Fighting Scots?” One person was overheard saying it was redundant to call a Scot a Fighting Scot!

30th Annual Games held for the 1st time at Maryville College, Home of the Fighting Scots

This year’s honored guest was Lord Hugh Montgomerie, a chieftain of his clan and heir to his father the 18^th Earl of Eglinton and 6^th Earl of Winton!  Finding out more about your own clan is an important part of the festival but you certainly, don’t have to be Scottish to partake of the festivities.  Food: Scottish eggs, meat pies and haggis to name a few of the traditional offerings, were almost as popular as the beer tent.  For the activities, it really helps to go with the Times pre-printed schedule.  Friday kicked off with the Knoxville Pipes and Drums parade and a reception at the Clayton Center.  Saturday 8am-8pm and Sunday 8:30pm to 5pm was nonstop competitive events, music, shopping and demonstrations.  mizkathleen@ Gracehill Bed and Breakfast

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Father and Son Hobby

Most beekeepers are in it for the honey, although others maintain colonies of bees to pollinate crops, or for the beeswax, propolis, pollen or royal jelly.  My brother Mike and his son Kane started beekeeping four years ago, primarily for the pollen and propolis, and secondarily for the honey.

I talked to my nephew first.  To quote an eight year old, he likes beekeeping.  Opening the hive is cool.  They fly and crawl all over you.  I asked him if he wore protective clothing?  He said yes, an astronaut’s suit!  Can you describe it?  Hat with a screen, gloves, long socks, boots and an all white suit.  I asked him if he knew why the suit was white? He didn’t know. (I had spent an hour reading Wikipedi before calling him.)  I told him that natural predators of beehives were bears and skunks that were black and furry, so the suit by being white and slick, was as different as we could make it. So his mother may call him a skunk, but the bees could tell that he really wasn’t one.  He was not impressed.  I asked him what else he did. He said he pulled the tray out the bottom and checked the pollen.  He said it was NOT COOL if there were beetles in the pollen cause they eat it, so his dad would clean it out.  I asked him what he did with the pollen and he said he ate it, which he thinks is gross, but his dad thinks is good for him.  Other than hearing what colors their pollen was, the fact that the queen bee had a blue dot on her, and honey was good on bread, bagels, and by itself, I had pretty well sucked this hive dry.

On to my brother. He has one hive.  He says pollen is one of nature’s whole foods in and of itself.  Says you could live a good while just on pollen.  It has a complete string of vitamins and amino acids.  He said it also acclimates you to a lot of pollen allergies in the area.  He also collects the propolis, which is a tree resin the bees use to sterilize and seal off the hive.  Mike says you can make an extract with it by diluting it in pure grain alcohol, and it is good to use on canker sores, sealing wounds, etc.  He bottles the honey and shares with family and friends and our Smoky Mountain Bed and Breakfast, praise be!

In Pursuit of a Little Honey for Breakfast

So Auntie Kathy here would have to say, I’m leaning with my nephew.  I like the honey the best.  Mom makes a loaf of fresh baked bread and I pop a slice in the toaster, slather on some butter and honey and feel like the Queen Bee.  I think I could live a good while just on that, and I wouldn’t be inclined to kill the male drones when cold weather approaches!  Who else is there, other than the male drones, to put up the Christmas lights?  mizkathleen@ Gracehill Bed and Breakfast

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The day started at 7AM at Tremont with a walk lead by retired NPS Ranger Carey Jones featuring "Birds of the Smokies." Afternoon wildflower rambles and hikes were on Chestnut Top Trail ("What's in Bloom") and Spruce Flats Falls ("Wildflowers on Rocks").

The two most heavily attended classes were held at the Visitor Center. A 9AM lecture by Dr. Patricia Cox of TVA Natural Heritage on "Spring Flowers and Ferns of the Smokies" had an attendance of about 40 along with the 10:30AM lecture by NPS Ranger Adrian Mayor on "Wildflowers Pollinators- Bees and More." Afternoon lectures were on "Exotic and Invasive Plants" and a "Blount Friendly Landscaping Gardening Class." Perfect weather for the perfect Townsend style festival! mizkathleen@ Gracehill Bed and Breakfast

Katie Gamble with Overhill Gardens, Vonore, TN

Susan Chattin with The Lily Barn, Townsend, TN

Sara Berry owner of Trillium Cove Home and Garden, Townsend, TN

Lemon Raspberry Streusel Muffins

Batter:

1/2 C Butter, softened
1 C sugar
2 eggs
1 tsp lemon extract
zest from one lemon
½ C half and half (milk may be substituted)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
2 C flour or
2 C fresh or frozen raspberries

1/2 batch of Gluten Free Lemon Raspberry Streusel Muffins

Streusel Topping:

1/3 C Sugar
1/4 C All Purpose Flour
2 T Butter

Cream with an electric mixer butter and sugar.  Beat in eggs.  Then add lemon extract, zest, and half and half.  Mix in baking powder, salt and cinnamon.  Briefly beat in flour just until mixed.  Hand fold in raspberries.

Use regular size muffin tins.  You can spray the tin and put batter directly into the tin or spray the top area of the tin and use paper lined cups for the wells (The latter works the best.)  Fill cups so they are crowned a little over the top, makes 11 good size muffins. Mix the sugar and flour together for the streusel topping, then cut in butter to make crumbles.  Divide mixture between the 11 muffins and sprinkle on top.  Bake at 375 degrees F for about 40-45  minutes.  Test with a toothpick.  Serve hot with butter.

For gluten free, I  use McArthur Gluten Free Flour.  You might have to add an additional 1/4 cup flour to the 2 cups of flour to thicken it up for  a whole batch.  What is even better, use the regular amount of flour and add 1  teaspoon of Xanthan Gum.  It is a thickener.  You can find it in the specialty foods area of your grocery store.  They turned out wonderful using this.   Gluten free has a tendency to be crumbly even more so if you are adding more flour.  This took care of that and if you hadn't told me they were gluten free, I wouldn't have been able to tell!

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Trout Fest, Townsend, TN 2011

This photo shows a fraction of the tents set up at the 8th annual TroutFest 2011, held in Townsend, TN.  A rousing success, as always, the festival is one of the largest of its kind in the country and the biggest in the Southeast.  It's hosted by the Little River Chapter of Trout Unlimited to benefit trout stream preservation and restoration.  Last year they netted $45,000 that was donated to the Great Smoky Mountains National Park Fisheries Department.  This year, the festival had around 4,000 attendees including the guests staying at Gracehill Bed and Breakfast, our Smoky Mountain Inn.  Although the sport of fly fishing is enjoyed by men and women alike,  I'm here to say I have never seen so many solo men in the 30 to 60 age bracket, gathered in one spot  in my life.  Their minds however, were on 6 legged insect nymphs as in the "#12 George Nymph," rather than the 2 legged nymphs of the goddess variety!

Top fly fishing vendors in the nation were represented along with some of the best known headliners like Lefty Kreh, Joe Humphreys, Bob Clouser, Zach Matthews and Tom Rosenbauer of Orvis.   This year heralded the premier issue of the TroutFest Journal which was clutched to bosoms like my grannie's Bible on a Sunday morning.  Friday night had a reservation only banquet, and Saturday & Sunday was chock full of clinics, demonstrations, and heavy duty shopping.  Maybe the most fun was the Kid's Casting Clinic, but the most original was the brain child of Paula Begley of Little River Outfitters.  She calls it a  "6 hole course," that was a casting competition at six different stations with paper mache rocks, waterfalls, rhododendron  bushes and other assorted obstacles.  She hopes to do a 9 hole course next year, and I plan on spending more time scoping it out.  mizkathleen@ Gracehill Bed and Breakfast

The Orvis Booth at TroutFest

Ian Rutter at the R&R Fly Fishing Booth

It's a dance, but no doubt about the outcome!

Fiber Arts Festival, Townsend Visitor Center, Townsend, TN

Sue Mason Finishing Off a Weaving Project

The Fiber Arts Festival was held this past weekend at the Townsend Visitor Center amid beautiful spring weather. This is one of the smaller Townsend, TN festivals, but the attendees make up for the smaller numbers with enthusiasm and there is nothing like parking only 50 feet away from activities for guests at our Smoky Mountain Lodging!

While the Visitor Center grounds held exhibits, demonstrations, a few vendors, sheep shearing and Border collie sheep-herding, the Townsend Elementary School held a marketplace of vendors selling their wares. Fish Lady and Friends Gallery also had exhibits and a Friday evening reception.

The Border collie sheep-herding was amazing. This is not your neighborhood dog chasing a flock of geese! While the handler gave commands by blowing on a whistle, man’s best friend did exactly what his owner wanted him to do quietly and swiftly. That pooch had those sheep weaving around posts, hither and yon, and right into the pen. We were told that each dog reacts to the sound of his owner/handler blowing on their whistle not necessarily to someone else, like their spouse blowing on their whistle to their dog.

As much as I enjoyed the Border collie’s working, I have to say the sheep shearing was my favorite. You just have to wonder if that sheep felt like I do getting a pedicure cause it kind of just laid back like a blob with it’s eyes shut most of the time. You come at most four legged creatures with a buzzing razor and it is not going to be a pretty sight so either Dean Fritz of Murfreesboro, TN really is at the top of his game or sheep really like “getting a load off their backs”!

Snoozing in the Sunlight

You could watch folks spinning the wool into yarn, weaving, and all manner of “fiber” crafts. Sue Mason of Maryville was kind enough to give me written directions for getting the fleece, wool shorn from the sheep, to the ball of yarn stage. It’s a time consuming process and gives me a new respect for woolen garments whether they be knitted, crochet or woven. Blessings, mizkathleen@ Gracehill

 Ingredients:
2 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or put through a garlic press
1 inch (more or less) of fresh grated or minced ginger root
¼ tsp (more or less to taste) dried red pepper flakes (optional)
1 14-oz can diced tomatoes
8 cups low sodium vegetable broth
1 large-ish sweet potato, peeled and chopped in ¾ inch dice
3 or 4 carrots, sliced
Up to half a head of cabbage, cored and shredded
1 cup or more cauliflower florets
1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
½ to 1-cup small pasta
2 cups firm tofu, optional, cut into 1/2 inch cubes
3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
2 to 4 Tbsp chopped cilantro or parsley
¼ to ½ cup creamy peanut butter
Salt and pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.

Add tomatoes and broth; increase heat and bring to a boil. Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes. Add pasta and return to a simmer for about 10 more minutes. Veggies should be tender.

Add the tofu, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter. Simmer gently until the tofu is heated and the spinach is wilted. Season with salt and pepper to taste. Serve.

Lisa’s Notes:

1. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t!
2. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want.
3. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces.
4. I like Traci’s idea of coconut milk and may give that a try to replace some of the vegetable broth.

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Ingredients:
2 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or put through a garlic press
1 inch (more or less) of fresh grated or minced ginger root
¼ tsp (more or less to taste) dried red pepper flakes (optional)
1 14-oz can diced tomatoes
8 cups low sodium chicken broth (or 4 c broth + 4 c water)
1 large-ish sweet potato, peeled and chopped in ¾ inch dice
3 or 4 carrots, sliced
Up to half a head of cabbage, cored and shredded
1 cup or more cauliflower florets
1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
½ to 1-cup small pasta
2 cups (more or less) cooked chicken, shredded or chopped
3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
2 to 4 Tbsp chopped cilantro or parsley
¼ to ½ cup creamy peanut butter
Salt and pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.

Add tomatoes, broth and water; increase heat and bring to a boil. Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes. Add pasta and return to a simmer for about 10 more minutes. Veggies should be tender.

Add the chicken, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter. Simmer gently until the chicken is heated and the spinach is wilted. Season with salt and pepper to taste. Serve.

Lisa’s Notes:

1. I usually use 4 cups chicken broth, 4 cups water
2. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t!
3. You can make this soup vegetarian. Replace chicken broth with vegetable broth. Either omit the solid protein entirely, or replace the chicken with firm tofu, cut into ½ inch cubes.
4. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want.
5. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces.
6. I like Traci’s idea of coconut milk and may give that a try to replace some of the chicken broth.

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1 15-oz to 19-oz can garbanzo beans drained, but reserve the liquid
1 clove garlic
1 Tbsp fresh lemon juice (or more, to taste)
3 Tbsp tahini OR 2 Tbsp smooth peanut butter
1/4 tsp ground cumin (or more, to taste)
2 or 3 Tbsp olive oil, as needed
Salt and pepper to taste

Add drained beans, garlic, lemon juice, tahini/peanut butter and cumin to food processor. Process. While machine is running, slowly add up to half of the reserved bean canning liquid. Stop machine and scrape down sides. Start machine again and slowly add olive oil to desired consistency. Add salt and pepper to taste. Serve with pita bread or pita chips, and with vegetable crudites, e.g. carrot & celery sticks, bell peppers, cauliflower & broccoli florets, zucchini & cucumber slices, etc.

Lisa's Notes:

1. Hummus can certainly be made ahead and stored in fridge. I suggest bringing to room temp for serving.

2. I use both tahini and peanut butter when I make hummus; about 1 T of each.

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2006- Little River Railroad Museum, Townsend, Tennessee

 In 2008, shortly after the economy tanked, again, I was trying to think of an activity I could do with my nephew, age five, that was on the cheap.  Decided to take him to Sam Houston Schoolhouse and Museum.  While there, I found an out of print copy of the Blount County Historic Tour Guide that became our map on a three-year long odyssey.  It shows 30+ stops depicting the history of Blount County.  I have lived here for 25 years and had only been to four places on the list.  Kane had been to the Little River Railroad Museum in Townsend with me two years earlier. 

Sometimes it was more the journey than the destination.  I used the word “map” loosely.  The brochure designer had his heart in the right spot, but the dots showing the buildings could be off by a block or two or ….  One day, with no address other than Big Springs Road, we tried to find the “Old Stone House”, the oldest house in the county, built in the late 1700’s.  Never did locate it that day.  Called the Visitor Center.  They gave me some tips.  Didn’t work out on the second try.  Called the Historical Society.  He made a call, and gave me some pointers.  Nope.  When we spent a morning at the Thompson Brown House getting a behind-the-scenes tour by a wonderfully accommodating woman, she gave me directions. She did a lot of hand waving to no effect.  I am actually rather good at following a map, so after stopping at a gas station for further advice, and still coming up short, I did a U turn in the middle of the road and hopped out to talk to a Department of Transportation worker cutting grass on the right of way.  He was clueless until I said this home had been in three states and a territory, North Carolina, the Lost State of Franklin, territory South of the River Ohio and our own lovely State of Tennessee.  Bingo!  “EVERYONE knows where THAT place is!”  My suggestion is, when we pull out of the recession, maybe by 2020, the county pops for a marker.

I took Kane’s picture at each place but one.  The Mead Haven/Cox House in Friendsville, had three very big dogs in the yard which was posted with some kind of electric doggie fence sign. I would open the car door, the dogs would stand up.  I’d shut the car door, they sat down.  Open the car door; put foot on ground, they advanced 50 feet.  “Kane buddy,” I said, “time for your photo.”  He shook his head.  His momma didn’t raise no dummy.  I bought a big piece of black foam core board and glued on the brochure and all our photos.  Twenty-nine photos of Kane, and one of three very big dogs. We took the last tour today, Alcoa Aluminum Plant and the fountain they built for their workers in Springbrook Park.  Actually talked about and saw the whole concept of a planned unit development.  Many of the four-room houses are still standing with the original slate roofs from 80 years ago.

2011- TaDa! The Last Stop, Alcoa's Springbrook Park Fountain

 I am a list person, and while it was wonderful to finish our journey before Kane enters college and I start collecting Medicare, it’s kind of sad.  Where do we go from here?  History tour of Knoxville? Washington D.C.?  The pyramids?  Scratch the pyramids.  We came back to our Smoky Mountain Bed and Breakfast and practiced making potato pancakes with stir fried apples.  We listened to the news about Egypt and Libya while he grated potatoes and stirred the apples in the pan.  For eight years old, he has an amazing grasp of world events and a memory like a steel trap.  Wonder who learned more?  Maybe the question should be, who will remember more! mizkathleen@ Gracehill

9 cups of Rice Chex (almost a whole box)
½ cup of peanut butter (doesn’t make any difference if it is creamy or chunky, but I use creamy.)
12 oz bag of semi-sweet chocolate chips
powdered sugar

Melt the chocolate on your stovetop and add the peanut butter.  Mix just until creamy smooth.  Pour over the Chex mix in a big bowl.  Gently toss and stir until covered.  Then pour over the top a cup of powdered sugar and toss until pieces start to separate.  You will do this 3 or 4 times using a few cups of powdered sugar but I never measured exactly how much.  This freezes well.

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(The original recipe is above.  I usually use 1 cup of peanuts, 1 cup of silvered almonds and 1 cup of cashews.  You could use pecans if you have a peanut allergy. There always seems to be enough goop to pour over and coat everything; you just have to really mix it in the pot for a few minutes.)

Heat oven to 325 degrees. Brush jelly roll pan, 15 1/2 x 10 1/2 x 1 inch with butter or spray with oil cooking spray. Melt butter then add brown sugar, corn syrup, and salt in 3 quart, or bigger, saucepan over medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. When it’s bubbling remove from heat. Stir in nuts, then add cereal and stir until well coated. Spread mixture in the jelly roll pan. Bake 15 minutes. Cool 5 to10 minutes; loosen mixture with metal spatula and break into chunks into a plastic container with a lid. Don’t wait too long or you are busting it apart. Store in the covered container. I usually freeze it and it lasts for months.  Just scoop out how much you need and leave the rest in the freezer.  About 8-10 cups of snack.

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Combine all ingredients except chocolate pieces.  Mix until blended.  Remove from bowl and knead on a board or granite counter top until smooth.  Spread and pat into a 9” square pan.  Melt chocolate pieces over low heat.  Spread over peanut butter mixture.  Cool until the chocolate is firm (about 30 minutes) then cut into 8X8 squares.  Makes 64.  I store these in the fridge rather than freeze them.

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Crush the Oreos in a food processor until very fine.  Combine the cream cheese until well mixed.  Place in the fridge overnight for flavors to meld together.  The next day let set at room temperature to soften.  Roll into small balls.  Place a wooden toothpick in the top of each truffle.  Place on a cookie sheet lined with wax paper and place in the freezer until very firm.

*I find that the chocolate bits don’t melt as well as the dipping chocolate you buy in the store.  It stays melted longer and goes on thinner.  The best is Ghirardelli and I buy it in a 2.5 pound slab at Sams Wholesale.  So melt some in the microwave, DO NOT OVERHEAT, and stir it until just melted.  Dip each ball in the dark chocolate and place back on the wax paper not touching each other.  By the time you are done dipping they will have set up.  You can place them in your plastic storage container with them touching and pull out the toothpicks.  Then melt some white chocolate and drizzle it on top.

Store in the refrigerator.

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Topping:
¾ C semisweet chocolate chips
3 tbsp butter
3 tbsp heavy whipping cream
3 tbsp light corn syrup
¾ tsp vanilla extract

Melt 1/3 C butter; stir in the cookie crumbs.  Press into an ungreased 9” square baking dish.  Bake at 325 degrees for 10-12 minutes or until set.  Cool on a wire rack.  In a saucepan over low heat, melt caramels and remaining butter.  Stir in the pecans.  Pour over the crust.  Cool.

For topping, in a saucepan, combine the chocolate chips, butter, cream and corn syrup.  Cook and stir over low heat until smooth.  Remove from the heat; stir in the vanilla.  Pour over the caramel layer.  Cool on a wire rack.  Cut into 1” squares.  Yield about 6 ½ dozen.

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