These are some of my very favorite cookies my mom used to make. Recently my Aunt Sally made some and I asked her for the recipe because I am not sure where it is at my parent's house.
Ingredients:
1 cup butter or marg 2 cups flour
1 cup brown sugar packed 1 to 2 cups pecans
1 egg separated
1 ½ Tab Cinnamon chopped
1 ½ Tea spoon vanilla
Directions:
Preheat oven to 325
Melt Butter and combine with sugar, cinnamon, vanilla and egg yolk (add last.) Stir in flour and mix well.
Spread on greased cookie sheet to cover completely. Pour egg white on top and spread completely over dough. Pour excess off. Sprinkle on pecans and gently press into dough.
Bake 25 to 30 min, until light golden. IMMEDIATELY slice into cookie bars (approx 6 dz) and remove from pan to cool. They freeze well or keep will in tightly closed container.
OPTIONS: Sprinkle sesame seeds between pecans to completely cover. Or, Chop 2 pralines and sprinkle along with pecans. This needs to also be pressed into dough.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
Tuesday, January 28, 2014
Monday, December 3, 2012
Peanut Butter Pie
My cousin made this pie at Thanksgiving and it was so wonderful!!!! It was adapted from THIS recipe.
I used one package of nutter butter cookies and one stick of butter to make the crust.
Ingredients:
*1 package of nutter butter cookies
* 1 stick of butter, melted* 1/2 (8 oz) package of cream cheese
*3/4 cup Confectioners Sugar
*1/2 cup peanut butter
*1/2 cup milk
*1/2 (16 oz) package of frozen whipped topping, thawed
Directions:
1. Melt stick of butter and crush nutter butter cookies in a bag. Mix cookies and butter then form a crust in greased 9 in pie plate
2. Beat together cream cheese and confectioner's sugar. Mix in peanut butter and milk. Beat until smooth. FOld in whipped topping.
2. Spoon into pie plate; cover, and freeze until firm.
Enjoy! It is so delicious!
Saturday, April 9, 2011
Chocolate Chip Pound Cake
I saw this recipe on THIS blog and I must say, it looks devine!
Chocolate Chip Pound Cake
•1 (18.25 ounce) package yellow cake mix
•1 (3.9 ounce) package instant chocolate pudding mix
•1/4 cup water
•1 cup vegetable oil
•4 eggs, beaten
•1 cup sour cream
•1tsp vanilla
•1 cup milk chocolate chips
Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.
For something a little different and an extra treat if you have Kahlua on hand I decrease the amount of oil to 3/4 cup and use no water and add 1/2 cup of Kahlua instead. Yummy!!!
Chocolate Chip Pound Cake
•1 (18.25 ounce) package yellow cake mix
•1 (3.9 ounce) package instant chocolate pudding mix
•1/4 cup water
•1 cup vegetable oil
•4 eggs, beaten
•1 cup sour cream
•1tsp vanilla
•1 cup milk chocolate chips
Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.
For something a little different and an extra treat if you have Kahlua on hand I decrease the amount of oil to 3/4 cup and use no water and add 1/2 cup of Kahlua instead. Yummy!!!
Wednesday, July 8, 2009
Sopapilla Cheesecake Dessert
I recently had this dessert at a monthly dinner that I attend with my friends. It was delicious and so easy to make! I came home and made it that weekend. My advice, if you decide to try to make it lowfat, don't use Splenda! It made it too sweet! My friend's version though was fabulous!
SERVES 12 -20 (change servings and units)
Ingredients
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar
Directions
1Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2Flatten.
3Mix together the cream cheese, sugar and extract.
4Spread over the crescent rolls.
5Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7Bake at 350 degrees for 30 minutes.
Taken from here: http://www.recipezaar.com/Crescent-Sopaipilla-Sopapilla-Cheesecake-88420
SERVES 12 -20 (change servings and units)
Ingredients
2 (8 ounce) packages cream cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 cup sugar
1 teaspoon vanilla extract or almond extract
1/2 cup margarine or butter, melted
1/2 cup cinnamon sugar
Directions
1Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2Flatten.
3Mix together the cream cheese, sugar and extract.
4Spread over the crescent rolls.
5Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7Bake at 350 degrees for 30 minutes.
Taken from here: http://www.recipezaar.com/Crescent-Sopaipilla-Sopapilla-Cheesecake-88420
Wednesday, May 6, 2009
Marbled Chocolate Peanut Butter Treats
8-1/2 HONEY MAID Honey Grahams, broken in half (17 squares)
6 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup creamy peanut butter
3 squares BAKER'S Premium White Baking Chocolate
LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
MICROWAVE semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
REPEAT microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
REFRIGERATE at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.
6 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup creamy peanut butter
3 squares BAKER'S Premium White Baking Chocolate
LINE 13x9-inch pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
MICROWAVE semi-sweet chocolate and peanut butter in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
REPEAT microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect.
REFRIGERATE at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut dessert into bars. Store in tightly covered container in refrigerator.
Upside Down Pumpkin Cake
This is absolutely delicious. I love pumpkin desserts but even people I know who aren't as fond of them love this dessert!
INGREDIENTS (Nutrition)
1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
salt to taste
1 3/4 cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Taken from here: http://allrecipes.com/Recipe/Upside-Down-Pumpkin-Cake/Detail.aspx
INGREDIENTS (Nutrition)
1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
salt to taste
1 3/4 cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.
Taken from here: http://allrecipes.com/Recipe/Upside-Down-Pumpkin-Cake/Detail.aspx
4 Layer Delight
Preheat oven to 350.
1st Layer
1 ½ C flour
1 C chopped pecans
¾ C melted margarine = 1 ½ sticks
½ tsp cinnamon
½ tsp vanilla
egg white
Spray pan. Combine first 5 ingredients (everything but the egg white) and press into the bottom of the pan until spread across the bottom. Spread the egg white over the top of the unbaked crust and pour off the excess. Bake for 20-25 minutes at 350. Let cool completely.
2nd Layer
2 8oz packages of cream cheese—room temperature
1 C powdered sugar
1 C cool whip—you will save the rest for the last layer.
Stir powdered sugar and cream cheese then fold into the cool whip (under and over). Spread over the completely cooled crust and refrigerate.
3rd Layer
2 5oz boxes of instant chocolate pudding
5 ¼ C milk
1 tsp vanilla
1 C chocolate chips
Pour in some of the milk, pour in the pudding, stir, add the rest of the milk and stir it all. Add the chocolate chips. Microwave for 1 minute then stir. Keep repeating this until it thickens. It usually takes me about 5 times I think. (Don’t do it for more than 1 minute at a time without stirring or you will burn the chocolate chips.) Add the vanilla after you are through cooking it. Cover and let it stand at room temperature until it cools completely.
Once it has cooled you can get any water that has formed on the top off with a paper towel. Stir it up and then spread over the cream cheese layer. Refrigerate and cover.
4th Layer
Cover the top with the remaining cool whip just before serving.
Notes: I often make this less fattening by buying FF cream cheese and LF whip cream and no one has ever been able to tell the difference.
To make it easier to complete I often make each of the layers all at one time and then let everything cool and refrigerate the cream cheese while that is happening then put it all together later when it is all ready. Typically I make the 1st and 3rd layers then the second. It gives the first two more time to cool.
1st Layer
1 ½ C flour
1 C chopped pecans
¾ C melted margarine = 1 ½ sticks
½ tsp cinnamon
½ tsp vanilla
egg white
Spray pan. Combine first 5 ingredients (everything but the egg white) and press into the bottom of the pan until spread across the bottom. Spread the egg white over the top of the unbaked crust and pour off the excess. Bake for 20-25 minutes at 350. Let cool completely.
2nd Layer
2 8oz packages of cream cheese—room temperature
1 C powdered sugar
1 C cool whip—you will save the rest for the last layer.
Stir powdered sugar and cream cheese then fold into the cool whip (under and over). Spread over the completely cooled crust and refrigerate.
3rd Layer
2 5oz boxes of instant chocolate pudding
5 ¼ C milk
1 tsp vanilla
1 C chocolate chips
Pour in some of the milk, pour in the pudding, stir, add the rest of the milk and stir it all. Add the chocolate chips. Microwave for 1 minute then stir. Keep repeating this until it thickens. It usually takes me about 5 times I think. (Don’t do it for more than 1 minute at a time without stirring or you will burn the chocolate chips.) Add the vanilla after you are through cooking it. Cover and let it stand at room temperature until it cools completely.
Once it has cooled you can get any water that has formed on the top off with a paper towel. Stir it up and then spread over the cream cheese layer. Refrigerate and cover.
4th Layer
Cover the top with the remaining cool whip just before serving.
Notes: I often make this less fattening by buying FF cream cheese and LF whip cream and no one has ever been able to tell the difference.
To make it easier to complete I often make each of the layers all at one time and then let everything cool and refrigerate the cream cheese while that is happening then put it all together later when it is all ready. Typically I make the 1st and 3rd layers then the second. It gives the first two more time to cool.
Thursday, September 7, 2000
Pumpkin Chocolate Chip Bundt Cake
Man, I love the chocolate chip bundt cake I make, this looks super yummy as well, especially if you love pumpkin like Chris and I do! I got this recipe from HERE.
Pumpkin Chocolate Chip Bundt Cake
Adapted from Bon Appétit
2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
¼ teaspoon fresh nutmeg
1 teaspoon salt
1 - 15oz can of pumpkin puree
3/4 cup well-shaken buttermilk
2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
2 cups of chocolate chips
Directions:
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl.
Separately, whisk together pumpkin, buttermilk, and vanilla in a bowl.
Cream butter and sugar in a mixer. Mix in eggs, one at a time. On low, add flour and pumpkin mixtures in batches. Mix just until combined, do not over mix. By hand, fold in the chocolate chunks.
Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 1 hour. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and re invert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.
Pumpkin Chocolate Chip Bundt Cake
Adapted from Bon Appétit
2 sticks unsalted butter, at room temperature
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
¼ teaspoon fresh nutmeg
1 teaspoon salt
1 - 15oz can of pumpkin puree
3/4 cup well-shaken buttermilk
2 teaspoons vanilla
1 1/4 cups granulated sugar
3 large eggs
2 cups of chocolate chips
Directions:
Preheat oven to 350°F. Spray a 10 inch bundt pan, then dust with flour, knocking out excess.
Whisk together flour, baking powder, baking soda, cinnamon, allspice, fresh nutmeg, and salt in a bowl.
Separately, whisk together pumpkin, buttermilk, and vanilla in a bowl.
Cream butter and sugar in a mixer. Mix in eggs, one at a time. On low, add flour and pumpkin mixtures in batches. Mix just until combined, do not over mix. By hand, fold in the chocolate chunks.
Spoon cake batter into pan, smoothing top. Pound the pan on the counter to settle the batter. Bake until a toothpick comes out clean in the center of cake, about 1 hour. Cool the cake in the pan, on a rack, for 15 minutes. Invert rack over cake and re invert cake onto rack. Cool completely before serving. Dust with powdered sugar, if desired.
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