CHOCOLATE PEANUT CLUSTERS

1/2 cup milk chocolate chips

1/2 cup semi-sweet chocolate chips
1 tbsp vegetable shortening (do not use a substitute)
1 cup unsalted, dry roasted peanuts

Place all chocolate chips and the shortening in a small microwave-safe bowl. Microwave at medium for 1 minute; stir. If necessary, microwave an additional 15 seconds, stir, and repeat until chips are melted and the mixture is smooth when stirred.

Add the peanuts.

Drop by teaspoonfuls into 1-inch size candy papers. Let sit until firm, about 1 hour.

Store in an airtight container and keep in a cool dry place.

Yield: 2 dozen candies

Note: File Photo

PECAN SURPRISE BARS

1 pkg yellow cake mix

1/2 cup butter
1 1/2 cups corn syrup
1/2 cup brown sugar
4 eggs
1 cup chopped pecans

Preheat oven to 350 degrees.

Reserve 2/3 cup cake mix; set aside.

In a medium mixing bowl, combine the remaining cake mix, butter, and 1 of the eggs. Mix until crumbly. Press the mixture onto the bottom of a 9x13-inch baking pan. Bake at 350 degrees for 15 minutes.

Using an electric mixer, combine the reserved cake mix, syrup, brown sugar and remaining three eggs. Beat the mixture for 2 minutes. Pour over the partially baked crust. Sprinkle the pecans over the top of the mixture. Bake at 350 degrees for 30 minutes. Cut into cookie bars.

 Note: File Photo

STRAWBERRY CHIFFON PIE

1 box (4-serving size) sugar-free strawberry gelatin

3/4 cup boiling water

1 1/4 cup cold water

1 cup sugar-free frozen whipped topping, thawed

2 cups sliced strawberries + 1/4 cup for garnish

1 sugar-free 8-inch crumb crust or sugar-free pastry crust

Pour gelatin mix into a medium bowl and a stir in the boiling water until all gelatin is dissolved.

Stir in the cold water and allow to sit a few minutes if necessary to cool.

Fold in the whipped topping and strawberries. Spoon mixture into the prepared pie shell and garnish with the remaining berries.

This is a file photo for reference only.

CANDY SHOP PIZZA

 Obviously this is a Nestle recipe.

CARROT-PINEAPPLE CUPCAKES

1 1/3 cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

1 cup (about 3 medium) grated carrots

2 eggs

1/4 cup chopped nuts

Nutmeg-Mallow Frosting (recipe follows)

Line 20 muffin cups with paper cupcake liners; set aside.

Heat oven to 350 degrees.

Mix flour, sugar, baking soda, cinnamon, salt and nutmeg together. Stir in the grated carrots, eggs and nuts just until moistened.

Fill paper cupcake liners 1/2 full and bake at 350 degrees 25-30 minutes until a toothpick inserted in center comes out clean.

Cool and frost with the following frosting.

NUTMEG-MALLOW FROSTING:

1/3 cup granulated sugar

1/3 cup packed brown sugar

1/4 cup butter

9 large marshmallows

1 1/2 cups confectioners' sugar

1 to 2 tbsp milk

1 tsp vanilla

1/2 tsp ground nutmeg

Mix sugars and butter in a medium saucepan. Heat to boiling and boil, stirring, for 2 minutes. Remove pan from the heat and stir in the marshmallows until melted. Stir in the powdered sugar, milk, vanilla and nutmeg until smooth.

Spread on top of the cupcakes.

VARIATIONS:

You may replace the carrots with any of the following: 1 cup raisins, flaked coconut, chopped dates or chopped apples.

BROOKIES

COOKIE LAYER:

1/2 butter, softened

1/2 cup light brown sugar

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 egg

1 1/4 cup flour

1/2 tsp salt

1/2 tsp baking soda

1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Grease or spray a 9" x 13" pan; set aside.

Beat butter, both sugars and vanilla until creamy. Add the egg and beat until light and creamy, about 2 minutes.

Whisk flour, salt and baking soda together; stir into the butter mixture. Stir in the chocolate chips and spread mixture into the prepared pan.

BROWNIE LAYER:

1 cup granulated sugar

1/2 cup butter, melted

1 tsp vanilla extract

2 eggs

1/3 cup cocoa powder

1/2 cup all purpose flour

1/4 tsp baking powder

1/8 tsp salt

Repeat process of spreading evenly in pan over the cookie layer.

Bake at 350 degrees 20-25 minutes or until done.

file photo for reference only

WATERMELON SORBET

3 cups water

1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice

Bring the water and sugar just to a boil in a medium saucepan over high heat, stirring until the sugar dissolves; remove from heat. Allow to cool.

Process the sugar syrup and watermelon in batches in a blender until smooth. Stir in the lime juice; cover and chill 2 hours.

Pour mixture into the freezer container of a 1-gallon ice-cream maker; freeze according to the manufacturer's directions.

File photo of watermelon sorbet shown with other sorbets.

Note: As my followers know, I love Southern Living recipes and have lived by them for years. I got this recipe from Southern Living Summer of 2003.

BLUEBERRY BREAD PUDDING

This is a recipe I got from Southern Living about 17 or 18 years ago.

1 loaf (16-oz) French bread, cubed
1 pkg (8-oz) cream cheese, cut up
3 cups fresh blueberries, divided
6 large eggs
4 cups milk
1/2 cup sugar
1/4 cup butter, melted
1/4 cup maple syrup
1 jar (10-oz) blueberry preserves

Arrange half the bread cubes in a lightly greased 9 x 13-inch pan. Sprinkle evenly with the cream cheese and 1 cup of the blueberries; top with the remaining half of the bread cubes.

Whisk the eggs, milk, sugar, butter, and syrup together; pour over the bread mixture. Using the back of a spoon, press the bread cubes to absorb the egg mixture.

Cover pan and refrigerate for 8 hours.

Preheat oven to 350 degrees.

Remove pan from refrigerator and bake, covered, at 350 degrees for 30 minutes. Remove cover and bake another 30 minutes or until lightly browned and set.

Remove from oven and allow to stand for 5 minutes.

In a saucepan over low heat, stir together the remaining blueberries and the preserves; heat until warmed.
Pour the blueberry mixture over the pudding then cut to serve.

Yield: Approximately 12 servings.

FILE PHOTO

EASY PEACH PRESERVES

4 1/2 cups (approx 2 1/2 lb) peeled and diced peaches

1 1/2 cups sugar
3 tbsp fresh lemon juice
1 pkg (1.75-oz) powdered fruit pectin

Place all ingredients together in a 4-quart microwave-safe glass bowl; stir to mix.

Microwave mixture on high for 8 minutes (mixture should boil). Stir and microwave on high another 8 to 10 minutes until very thickened (about like pancake syrup). Mixture will will thicken to soft-set preserves after it cools and chills.

Cool mixture completely, about 2 hours.

Serve immediately or place in an airtight jar or container and refrigerate until ready to use. May be stored in refrigerator for 3 weeks.

Note: This is a recipe I got from my Southern Living Magazine several years ago.

CRANBERRY-LEMON CRUMB CAKE

 Cake:

1 pkg (18.25-oz) lemon cake mix

1 cup sour cream

3 eggs

1/3 cup canola oil

1 tsp lemon zest

1 1/2 cups dried cranberries, coarsely chopped

Topping:

2 cups white whole-wheat flour

1 cup light brown sugar

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

3/4 cup unsalted butter, melted

1/4 cup dried cranberries, finely chopped

Powdered sugar for dusting

Heat oven to 350 degrees. Spray a 9 x 13-inch pan with nonstick cooking spray; set aside.

To make the cake:

Combine cake mix, sour cream, eggs, oil and lemon zest in a large mixer bowl. Beat on low speed 30 seconds, then on medium speed for 2 minutes. Using a spatula, fold in the dried cranberries. Pour batter into the prepared pan.

Bake at 350 degrees for 30 minutes.

Meanwhile make the Topping:

In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg and salt. Stir in the butter until mixture is moistened and starts to clump together.

Carefully remove the cake from the oven and sprinkle mixture evenly over the top. Scatter the 1/4 cup cranberries over the top. Return cake to oven and bake at 350 degrees an additional 20 minutes. 

Remove to a wire rack to cool completely.

Dust lightly with powdered sugar and cut into 16 squares to serve.

file photo for reference only

not this exact recipe

NY CHOCOLATE CHIP COOKIES

 2 sticks unsalted butter

3/4 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

1 tsp baking powder

1 tsp baking soda

1 tsp salt 

Flaky salt for top

3 to 3 1/3 cups all purpose flour

2 cups semi-sweet chocolate chips

1 cup walnut pieces, optional

Preheat oven to 400 degrees. Place a rack in center of oven.

Remove butter from refrigerator and allow to sit at room temperature 30 minutes.

In bowl of electric mixer, place butter and both sugars. Cream together on high speed 1 minute. Scrape down the sides of your mixer.

Turn mixer to low speed and add eggs, one at a time, and mix until combined, Turn off mixer and add 3 cups of the flour, baking powder, baking soda and salt. Pulse mixer just until mixed.

Add chocolate chips and walnut pieces, if using. If not using nuts, add more chocolate chips. If chocolate chips don't combine completely, knead dough a few times to slightly incorporate..

Divide dough intro 8 pieces of about 6-oz each.

Roughly shape each piece into a ball, leave rustic looking - do not flatten. Place balls on a parchment lined baking sheet and put in freezer for 30-45 minutes until quite firm. You will bake cookies from frozen dough!

Bake 6 cookies at a time, 12 - 14 minutes. Turn tray halfway through baking. The cookies will be quite golden on top and bottom but gooey on the inside. Do not overbake as they will continue to cook on the tray.

Cool 15 minutes before serving.

file photo for reference only

This recipe is from smallkitchensweets.com

BUTTERSCOTCH BANANA PUDDING PIE

Two of my favorites are combined in the 2013 Southern Living Recipe and Photo..

• 74 vanilla wafers (1 [11-oz.] package), divided
• 1/2 cup finely chopped toasted pecans
• 1/2 cup butter, melted 
• 2 (1.4-oz.) chocolate-covered toffee candy bars, finely chopped
• 2 large ripe bananas, sliced 
• Butterscotch Filling (see recipe below)
• 4 large egg whites 
• 1/2 cup sugar
• 1. Preheat oven to 350°. Pulse 44 vanilla wafers in a food processor 8 to 10 times or until coarsely crushed. (Yield should be about 2 cups.) Stir together crushed wafers, pecans, and butter until blended. Firmly press on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
• 2. Bake at 350° for 10 to 12 minutes or until lightly browned. Transfer to a wire rack; sprinkle candy bars over crust. Cool completely (about 30 minutes).
• 3. Arrange bananas over candy bars. Prepare Filling, and spread half of hot filling over bananas; top with 20 vanilla wafers in a single layer. Spread remaining hot filling over wafers. (Filling will be about 1/4 inch higher than crust.)
• 4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing edges. Insert remaining 10 vanilla wafers halfway into meringue around outer edge of pie.
• 5. Bake at 350° for 10 to 12 minutes or until golden brown. Remove from oven to a wire rack. Cool completely (about 1 hour). Chill 4 to 6 hours or until firm.

Butterscotch Filling:

3/4 cup firmly packed light brown sugar

1/3 cup flour

1/8 tsp salt

6 large egg yolks

2 cups milk

2 tsp vanilla extract

In a heavy saucepan, whisk together the sugar, flour and salt. When whisked together well, whisk in the egg yolks and milk until blended.

Cook mixture over medium-low heat, whisking constantly, for 10 to 12 minutes or until it resembles a chilled pudding-like thickness. (Mixture will just begin to bubble and will be thick enough to hold soft peaks when the whisk is lifted.) Remove from the heat; stir in the vanilla.

BANANA BREAD BARS WITH BROWN BUTTER FROSTING

I got this recipe from a friend. I have not yet made these but have heard they are great. The recipe sent to me is called Banana Bread Brownies. I changed the name to bars. Sorry but I have this things about brownies. Brownies are supposed to be chocolate!

1-1/2 c. sugar

1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:
1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

file photo

UPSIDE DOWN STRAWBERRY CHEESECAKE

1 cup (1/2 pint) heavy cream

1 (8-ounce) package cream cheese, softened

1 (4-serving) package vanilla instant pudding and pie filling mix

1/2 cup milk

2 tablespoons sugar

1/2 teaspoon lemon juice

1 pint fresh strawberries, washed, hulled, and halved

4 graham crackers, crumbled

In a medium bowl, beat heavy cream until stiff peaks form; set aside.
 

In a large bowl, beat cream cheese until creamy. Add pudding mix, milk, sugar, and lemon juice, and continue beating until smooth.

Add whipped cream and stir until well blended. Place strawberry halves in a 9-inch pie plate. Spoon cream cheese mixture over them and top with crumbled graham crackers.
 

Serve, or cover and chill until ready to serve.

Note: This is a Mr. Food recipe I have had for years. It is very easy and quite tasty.

FRENCH BREAKFAST PUFFS

A friend sent me this recipe to share with you.

Ingredients

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 cup milk

Coating
• 1 1/2 cups sugar
• 1 tablespoon cinnamon
• 16 tablespoons (2 sticks) unsalted butter

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 12-cup muffin tin by spraying it with cooking spray or greasing it with butter.
3. Into a medium bowl, sift the flour, baking powder, salt, and nutmeg together.
4. In a mixing bowl fitted with the paddle attachment, cream the shortening and sugar together.
5. Beat in the eggs and combine well.
6. Alternately, add the flour mixture and the milk, mixing thoroughly after each addition.
7. Pour batter into muffin cups filling to about 2/3 full.
8. Bake for 20-25 minutes, until lightly golden.
Coating
9. In a medium bowl, melt the 2 sticks of butter.
10. In another medium bowl, mix together the sugar and cinnamon for the coating.
11. Dip the muffins into the butter, making sure to completely cover.
12. Roll in cinnamon sugar.

Note: I believe my friend got this from 365 days of baking.

MARINATED STRAWBERRIES

 2 tbsp fresh lime juice

2 tbsp honey

1/2 tsp olive oil

1/2 tsp cracked black pepper

1 quart fresh strawberries

Grated lime rind, optional for garnish

Combine lime juice, honey, olive oil and pepper, stirring with a whisk. Add strawberries and toss to coat. Cover and chill. Sprinkle with the lime rind before serving, if using.

Yield: 4 servings of 3/4 cup each.

strawberry file photo for reference only

DEEP DISH APPLE PIE FROM TASTE OF HOME

Crust:

2 cups all-purpose flour
1/2 cup shortening
1 egg
1/4 cup cold water
2 tbsp white vinegar

Place flour in a large bowl; cut in shortening until crumbly. In a small bowl, whisk egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough holds together when pressed. Shape into a rectangle; wrap in plastic wrap. Refrigerate 30 minutes or overnight.

Filling:
10 cups (approximately 8 medium apples) peeled, sliced tart apples
1 tsp lemon juice
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp butter
1 egg
1 tbsp milk

Preheat oven to 375°. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Transfer to a 13x9-in. baking dish; dot with butter.
On a lightly floured surface, roll dough to fit top of pie. Place over filling. Trim and flute edges. In a small bowl, whisk egg with milk; brush over pastry. Cut slits in top. Bake 40-50 minutes or until crust is golden brown and apples are tender.

Remove from oven to a wire rack to cool.

Yield: 15 servings

toh photo

APPLE PIE COFFEE CAKE

This is a recipe I found on a friend's facebook page.

1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
2/3 cup confectioners sugar
2 teaspoons milk

Set aside 1 tablespoon cake mix. 
Set aside 1-1/2 cups pie filling. 

In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

In a small bowl, combine glaze ingredients. drizzle over cooled cake.

CHOCOLATE OAT CHEWIES

This is one of my older but favorite cookie recipes. Click on the pictures to enlarge for easier reading.

APPLE-BLACKBERRY PIE

Pastry for a 2-crust pie

3 lb Granny Smith apples
3 lb Braeburn apples
1 1/2 cups sugar
1/2 cup flour
1/2 cup butter
1 pkg (12-oz) frozen blackberries
1 tbsp flour

Peel apples and cut into 1/2-inch-thick wedges; toss with the sugar and 1/2 cup flour.

Melt the butter in a large skillet over medium-high heat; add the apple mixture. Saute mixture 15 to 20 minutes or until the apples are tender; remove from the heat and allow to cool completely (about an hour).

Preheat oven to 400 degrees.

Toss the frozen berries with the 1 tablespoon of flour and stir into the cooled apple mixture.

Line a 9-inch pie plate with pastry, add the apple/berry filling mounding in center and top with another sheet of pastry. Trim and seal edges of pastry and cut air vents in the top crust. Or make a lattice top with the second pastry, if desired.

Lightly beat 1 egg and gently brush top of pie and sprinkle with sugar before baking. Sparkling sugar looks really pretty but regular sugar will do.

Bake at 400 degrees on the lower oven rack for 45 to 50 minutes. Cover loosely with foil and bake another 25 minutes or until juices are thick and bubbly.

Cool pie on a wire rack for 2 hours before cutting.

Note: I got this recipe from Southern Living a few years ago.

MINTY CHOCOLATE-DIPPED CANDY CANES

2 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1/4 cup granulated sugar

1 large egg

1 1/2 tsp vanilla extract

ICING:

4-oz semi-sweet or white chocolate chips

1/4 tsp pure peppermint extract

red, white, pink, green, etc nonpareils

To make cookies:

In a large mixing bowl, whisk together flour, baking powder and salt; set aside.

Using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg and then the vanilla.

Reduce mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Make 4 equal disks and roll each between 2 sheets of wax paper to 1/8-inch thick. Chill until firm - 30 minutes in the refrigerator or 15 minutes in the freezer.

Heat oven to 350 degrees and line baking sheets with parchment paper. Using floured candy cane cookie cutter, cut out cookies. Place on the parchment-lined baking sheets. Reroll, chill, and cut the scraps.

Bake, rotating pans around halfway through, Bake until cookies are lightly brown around the edges, 10 to 12 minutes. Allow to cool on cookie sheets 5 minutes before removing to wire racks to cool completely.

To decorate:

Place cooling racks over parchment paper. Melt chocolate in microwave, stirring in 20 second intervals until melted; stir in peppermint extract. Dip top half of each cookie in the chocolate, replace on rack and sprinkle with the nonpareils.

recipe and photo HGTV 2018

SOUTHERN BUTTERMILK PIE

1/2c buttermilk

1 3/4c sugar 
2 large eggs
3tbsp flour
pinch of salt
1 stick butter melted
1tsp vanilla
1 tsp nutmeg
Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pie shell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set. 

Note: This is from a fellow poster on Just A Pinch

file photo

ORANGE CREAM CUPCAKES

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

2 large eggs, room temperature

2/3 cup granulated sugar

12 tbsp (1 1/2 sticks) unsalted butter, melted

2 tsp finely grated orange zest

1 tsp vanilla extract

1/2 cup milk

Frosting:

3/4 cup fresh orange juice (about 2 oranges)

1 pkg (8-oz) cream cheese at room temperature

10 tbsp unsalted butter, cut into pieces, at room temperature

1 cup powdered sugar

1/2 tsp vanilla extract

2 tsp finely grated orange zest

3 drops yellow food coloring, optional

1 drop red food coloring, optional

Candied orange peel for topping, optional

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk flour, baking powder and salt.

Beat eggs and sugar in a large bowl with mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low, slowly beat in the butter, add orange zest and vanilla.

Beat in flour mixture in 2 additions, alternating with the milk, beginning and ending with flour; beat just until combined (do not overmix).

Divided batter evenly between the 12 muffin cups, filling each about 2/3 full. Bake at 350 about 18 minutes or until a wooden toothpick inserted in center comes out clean. Allow to cool in pan 5 minutes then remove to a wire cooling rack to cool completely.

While cupcakes cool, make the frosting. Bring orange juice to a boil in a saucepan reduce heat to medium and simmer until reduced to 1 1/2 tbsp, about 8 minutes. Allow to cool.

Beat cream cheese in a large mixer bowl with mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce speed to low, sift powdered sugar into the bowl and beat until smooth. Add vanilla, cooled orange syrup, grated zest, and food coloring, if using. Beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes.

Spread frosting over cupcakes and garnish if desired.

file photo