Pecan Pie Bars

Ingredients:

Crust:

1 container of pre-made raw cinnamon rolls (8 to 12 count)

Filling:


3 eggs
1 cup light corn syrup
 1/2 cup white sugar
1/2 cup brown sugar
 2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans

Instructions

1. Preheat oven to 350 degrees. Line a 9X13 baking dish with cooking spray. Take cinnamon rolls and form a rectangle and flatten with rolling pin and cook until done 5 to 10 minutes depending on oven and altitude, so basically saying watch until desired crispness.
2. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
3. Cover with aluminum foil and bake for 35-40 minutes in the preheated oven, or until set.
   
   Allow to cool completely on a wire rack before slicing into bars with a sharp knife and enjoy!                  Photo:justataste.com

Froggie Cupcakes

1 (18.25 ounce) package white cake mix

1 (16 ounce) can prepared vanilla frosting

6 drops green food coloring, or as needed

12 large marshmallows

1 bag semisweet chocolate chips

Bake cupcakes according to the directions on the package. Allow them to cool completely. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes.

Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into the green frosting to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.

You can use chocolate frosting or melted chocolate chips to create the mouths.

Chill for one hour and enjoy!!!

Photo:cutestfood.com

Toffee Diamonds

1 cup butter (2 sticks)
2 cups all-purpose flour
1 cup firmly packed brown sugar
1 egg, separated
1 tsp. vanilla extract
1 cup chopped walnuts  

1 cup chocolate chips 

Preheat oven to 325°. Grease 15-1/2 x 10-1/2-inch jelly-roll pan; set aside.
Beat butter, flour, sugar, egg yolk and vanilla in large bowl with electric mixer until well blended. Evenly spread dough into prepared pan. Beat egg white slightly with fork.  Brush egg white over top of flour mixture with pastry brush. Bake 30 minutes or until golden. Remove from oven, Remove from pan and cool completely on wire racks. 
melt chocolate for 30 seconds in the microwave or until melted. spread chocolate on pastry and sprinkle with walnuts. 

Normally serves 12 but if a teenager is in your the house, you have to fight to get one... YUMMY!!!

 

Photo:sweetescape.blogspot

Death By Chocolate Cake

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semi-sweet chocolate chips
DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
   3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.  If you bake cake in other shaped cake pan or cupcakes, invert onto cooling rack after about 5 minutes of cooling in the pan.
   

DEATH BY CHOCOLATE FROSTING
2 cups butter (no substitutes), softened
9 cups confectioners’ sugar
2 1/2 cups baking cocoa
1 teaspoon vanilla extract
1 cup milk
DIRECTIONS:
1. In a large mixing bowl, cream butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.
2. I freeze the cake after it is cooled before applying the frosting.
3. Refrigerate any frosting not used.

Courtesy: Teri from Battle Creek

photo: easychocolatecakerecipe.org

Raspberry White Chocolate Mousse

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

Courtesy: Stacey Walery @allrecipes.com

photo: garfavanspice.blogspot.com

PECAN LOG ROLLS

1 (7 oz.) jar marshmallow creme

1 (16 oz.) box powdered sugar

1 (14 oz.) pkg. assorted caramels

1 tsp. vanilla

3 tbsp. water

1 - 1 1/2 c. chopped pecans

Combine marshmallow creme, sugar and vanilla, mixing well with hands. Shape mixture into 5 (4"x1") rolls. This mixture will be very dry. Chill 2 to 3 hours. Combine caramels and water in top of double boiler. Cook until melted. Dip rolls one at a time into the melted caramel and roll in the finely chopped pecans to coat all around. Chill for 1 hour. Cut into slices and serve. Yield: 5 rolls

Photo: mileskimball.com

Fondant

* 4 cups of granulated sugar

* 1½ cups of cold water

* 3 drops of acetic acid or

* ½ teaspoon of vinegar or

* ½ teaspoon of cornstarch

Instructions

1. Stir the sugar and water in a saucepan, set on a comparatively cool part of the range, until the sugar is melted; then draw the saucepan to a hotter place and continue stirring until the syrup boils; remove the spoon and, with a cloth or the fingers wet in cold water, wash down the sides of the saucepan, to remove grains of sugar that may have been thrown there in the cooking; now add the acid, vinegar or cornstarch, and cover the dish; the steam will melt grains of sugar, if there be any on the saucepan.

2. After three or four minutes remove the cover and, if a thermometer is to be used, set it into the syrup.

3. Let the syrup boil to 240 deg F.

4. In the meantime wet the hand in cold water and with it dampen a marble slab or a large platter, then, without jarring the syrup, turn it onto the receptacle prepared for it.

5. Do not scrape out the saucepan or allow the last of the syrup to drip from it (use the saucepan in making a dish of apple or other sauce), as sugary portions will cause the fondant to be "grainy." When the syrup is cold, with a scraper (such as is used in removing wall paper) or a wooden spatula, turn the edges of the mass towards the center; continue this until it begins to thicken and grow white, then work it up into a ball, scraping the marble clean.

6. When all is collected and worked into a compact mass, lay over it a damp cloth, tucking it in closely; let stand in this way for an hour or more to ripen.

7. Now cut into pieces and pack these closely in an earthen bowl; cover the top of the bowl with a damp cloth and then with heavy paper; the cloth must not touch the fondant.

8. This may be used at once or may be kept, in cold weather, several weeks, if the cloth be wrung out of cold water and returned about once a week. It may be used as a frosting for small cakes, for "centers" of bonbons or for coating centers.

Photo: culinnovation.net

Peanut-Butter Truffles

1 cup  cocoa powder

1/2 cup  confectioners' sugar

1   (10-ounce) package peanut-butter chips

1/2 cup  heavy cream

1/4 teaspoon  vanilla extract

2 tablespoons  butter, softened

Combine cocoa powder and confectioners' sugar in a shallow bowl; set aside.

Place peanut-butter chips in a heat-proof bowl. In a saucepan, bring cream and vanilla extract to a simmer over low heat. Pour over peanut-butter chips. Stir until chips are completely melted and blended in. Let the mixture cool until it is just slightly warm to the touch.

Add butter, stirring until melted and well-blended. Cover with plastic wrap and refrigerate for at least 1 hour.

Scoop peanut-butter mixture by teaspoonfuls and roll into balls. Roll each ball in cocoa mixture and place on a cookie sheet covered with waxed paper or parchment paper. Cover with plastic wrap and refrigerate until firm.

Courtesy: Taste of the South

Triple-Chocolate Mocha Truffles

12 ounces  semisweet chocolate, coarsely chopped

1/2 of an 8-ounce package  cream cheese, softened and cut up

4 teaspoons  instant coffee crystals

1 teaspoon  water

1-1/3 cups  milk chocolate pieces (8 ounces)

2 tablespoons  shortening

2 ounces  white chocolate, coarsely chopped

In a heavy medium saucepan, melt semisweet chocolate over very low heat. Remove from heat and stir in the cream cheese until combined.

Stir together the coffee crystals and water. Add the coffee mixture to the chocolate-cream cheese mixture and stir until smooth. Cover and chill for about 2 hours or until firm.

Use 2 spoons to shape the mixture into 1-inch balls. Place on a waxed-paper-lined baking sheet or tray. Cover and chill for 1 to 2 hours or until firm.

In a heavy medium saucepan, melt milk chocolate and shortening over low heat, stirring until smooth. Remove from heat and cool to room temperature.

Use a fork to dip truffles into milk chocolate mixture, allowing excess chocolate to drip back into saucepan. Return truffles to baking sheet; chill for about 30 minutes or until firm.

In a heavy, small saucepan, melt the white chocolate over low heat, stirring until smooth. Drizzle over tops of truffles. Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving. Makes about 30 truffles.

Courtesy: Midwest Living

Oreo Truffles

1 18-oz. pkg.  chocolate sandwich cookies with white filling, finely crushed

1 8-oz. pkg.  cream cheese, softened

1 lb.  white baking chocolate, melted

Directions

1. In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.

Courtesy: Better Homes and Gardens

Candy-Cane Sticks

1 tube (16.9 ounces)  refrigerated sugar cookie dough

1/2 cup  finely crushed peppermint candy canes

1/2 teaspoon  peppermint extract

3/4 cup  all-purpose flour

3/4 cup  confectioners' sugar

1. Heat oven to 350 degrees F. Line a large baking sheet with nonstick foil. Set aside.

2. In a large bowl, knead together cookie dough, 1/4 cup of the crushed candy canes, the peppermint extract and flour to incorporate all of the ingredients.

3. Break off a level teaspoon of dough and roll into a 4-1/2 to 5-inch-long rope. Transfer to prepared baking sheet, spacing each rope at least 1 inch from the others. Repeat until sheet is full; refrigerate dough in between batches.

4. Bake at 350 degrees F for 7 minutes, until puffed and just beginning to color. Transfer to a wire rack to cool.

5. Stir together confectioners' sugar and 4 teaspoons water until smooth to form a glaze. Brush glaze over wands and let dry. With a small paintbrush, use remaining glaze to paint stripes diagonally across wands, spacing about 1/2 inch apart. Sprinkle wet stripes with some of the remaining crushed candy to resemble a candy cane. Let dry completely. Store in airtight container up to 2 weeks.

Courtesy: Family Circle

Chocolate Covered Peanut Butter Cheesecake Pops

 

 

 

 

 

 

Cheesecake:

• 1 1/2 cups dark brown sugar
• 1 1/2 pounds cream cheese, at room temperature
• 1/2 cup heavy cream
• 2 large egg yolks
• 1 tablespoon pure vanilla extract
• 1 3/4 cups creamy peanut butter

Chocolate:

• 5 tablespoons vegetable shortening
• 12 ounces semisweet or bittersweet chocolate chips
  

Directions

Wooden pop sticks
For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack. 
 
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight. 
 
Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour. 
 
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.) 
 
Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
Upgrade: Coat the pops with chopped nuts or candies for a really decadent finish. To do this let the dipped pops drip over a bowl for 15 seconds before rolling them.















Photo and Copyright 2007 Television Food Network, G.P. All rights reserved

PEANUT CLUSTERS

6 oz. white chocolate chips or vanilla-flavored almond bark/candy coating, broken into pieces

5 oz. chocolate chips

2 cups dry roasted peanuts

Line 2 cookie sheets with waxed paper. Over low heat, melt chips/candy coating, stirring constantly until smooth. Stir in peanuts. Drop by teaspoonfuls onto prepared cookie sheets. Refrigerate until set.

Yield: 48 candies.

source:www.cooks.com photo:christmas-candy-recipes.blogspot.com

COCONUT MACAROONS

1 20 oz. can pineapple chunks, drained

1 14 oz. can sweetened condensed milk

1 14 oz. package flaked coconut

1/4 tsp. salt

Drain pineapple well.

Put pineapple chunks into a food processor and pulse several times for 1 second. Add remaining ingredients and process for 5-10 seconds.

Using two spoons or a cookie scoop, create 1 inch mounds of coconut on a well greased cookie sheet, about 1 inch apart. A sheet of oiled parchment paper or a silicone baking sheet will make the macaroons easier to remove.

Bake in a preheated 325°F oven until tops of macaroons are golden and toasted, about 20 minutes. Reduce heat if the macaroons are browning too quickly. Turn off oven and allow to sit for 10 minutes with door open, if needed.

Allow to cool 5 or 10 minutes before removing from baking sheet with a thin spatula. If they stick to pan, heat the pan slightly on the stove top to release them.

If edges are too browned, they may be trimmed with a kitchen scissors after they have cooled.

Store in an airtight container (best in the refrigerator).

If you would rather not make these using a food processor, use drained crushed pineapple instead. If desired, a few drops of vanilla, almond, or coconut extract (or coconut rum for the over 21 crowd!) may be added before baking.

Makes approximately 4 dozen macaroons

source:www.cooks.com photo:www.kraftrecipes.com

Chocolate-Covered Pretzels

1/2 pound almond bark, (or other melting chocolate)

1 pound small pretzels or pretzel sticks

Pour candy-coated chocolate pieces into a small bowl.

Melt almond bark in the top of a double boiler.

Dip pretzels into the melted chocolate;

Lay pretzels on wax paper to cool. Serve when chocolate is no longer sticky to the touch; refrigerate.

Makes 16 pieces.

source:www.recipegoldmine.com photo:www.nutsonline.com

PEANUT BRITTLE

2 cups sugar

2 teaspoons butter

1/2 tsp. vanilla

1 cup coarsely chopped nuts

Melt sugar in a heavy iron frying pan over moderate heat, stirring constantly, until all lumps have disappeared and sugar is a rich golden color (hard crack on a candy thermometer).

Remove from heat, stir in 1/2 tsp. vanilla, add butter and pour over nuts which have been spread in a shallow, well greased pan.

When cold, break into pieces.

photo:www.fanniemay.com

Chocolate Covered Cherries

3 c. powdered sugar

1/3 c. butter

2 tbsp. milk OR

2 tbsp. cherry juice

2 (10 oz.) jars maraschino cherries

8 (1 oz.) squares semi-chocolate

For fondant (creamy inner portion) cream together sugar, butter, and milk until smooth. Divide in half; roll each into a 6-inch log. Wrap in plastic; chill until firm.

Drain cherries on paper towels; cut logs into 1/4-inch pieces. Gently pat until large enough to cover cherry. Place cherry in center of fondant, molding to completely cover cherry. Place on foil-lined baking sheet; chill until firm.

Melt chocolate over hot, not boiling, water, stirring until smooth; remove from heat. Dip in chocolate to cover. If chocolate starts to set, return to heat until melted. Never put water in chocolate. Place dipped cherries on waxed paper; chill until firm.

Photo:nativeno.com Source:www.recipegoldmine.com/

Chocolate Chip Peanut Butter Balls

1/2 cup butter, softened

2 cups creamy peanut butter

3 cups powdered sugar

3 cups crispy rice cereal, crushed

1 cup semisweet miniature chocolate chips

2 (12-ounce) packages semisweet chocolate morsels

In a large mixing bowl, combine butter, peanut butter, sugar, rice cereal and miniature chocolate chips and mix well with impeccably clean hands.

Roll mixture into 1-inch balls and place onto a parchment or waxed paper-lined baking pan and place in the freezer.

In a double boiler, over simmering water, melt semisweet chips, stirring occasionally until melted and smooth.

With a fork, dip the frozen balls in melted chocolate and return to paper-lined baking pan. Place in freezer for 5 to10 minutes until the chocolate has set. Store the balls in an airtight container at room temperature.

Makes about 4 dozen balls.

Source:www.recipegoldmine.com photo: shartreuse.wordpress.com

Chocolate Covered Cashew

1 Cup of chopped raw cashews

2 Cups of white chocolate chips or chocolate chips

This Recipe makes 36 cashew clusters and takes 19 minutes to make with 15 minutes of preparation time.

Melt the chocolate chips in either a double boiler or microwave

Add the nuts to the chocolate

Stir until the mixture is combined well

Drop this mixture by rounded teaspoons into 36 paper or foil candy cups

Chill for at least 30 minutes before serving

Photo:www.almondops.staticcling.org source:www.cooks.com