HONEY-GLAZED SNACK MIX

4 cups corn cereal squares
1 1/2 cup miniature pretzels
1 cup pecans
1/3 cup butter
1/4 cup honey

Combine the first three ingredients in a heat-proof bowl.

Melt butter in a small saucepan, stir in honey and blend well. Pour mixture over the cereal mixture.

Spread out in a jellyroll pan or a baking sheet that has sides. Bake at 350 degrees 12-15 minutes until lightly glazed, stirring occasionally.

Spread mixture on waxed paper to cool.

Photo from TOH

NESTLE'S CHOCOLATE MINT SUGAR COOKIE DROPS

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder
3/4 tsp salt
1 1/4 cups sugar, divided
3/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 (10-oz) pkg Nestle Toll House mint-chocolate morsels

In a small bowl, combine flour, baking powder and salt: set aside.

In a large bowl, combine 1 cup of the sugar with the vegetable oil; mix well.  Beat in the eggs and vanilla. Gradually add the flour mixture. Stir in the mint-chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Shape into balls and roll in the remaining sugar. Place back on baking sheet and bake at 350 degrees for 8 to 10 minutes.

Yield: About 5 1/2 dozen cookies

file photo

PUMPKIN-WALNUT CLUSTERS

1 cup unsalted pumpkin seeds

1 cup walnuts, broken into pieces
1 cup plain slivered almonds
3 egg whites
1 cup sugar
3/4 cup flour
1/4 tsp salt

Preheat oven to 325 degrees.
Grease a couple of baking sheets; set aside.

Spread the pumpkin seeds, walnuts, and almonds out on a large cookie sheet with sides or a 10 x 15-inch baking pan. Toast in oven at 325 degrees 10 to 15 minutes until golden; cool.

While seeds/nuts cool, beat the egg whites in a large mixer bowl until soft peaks form (soft peaks will curl over rather than stand stiff). Gradually add half the sugar, beating until sugar is dissolved and stiff peaks form.

Stir together the other half of the sugar, the flour and the salt. Gently fold this mixture into the stiff egg whites. Fold in the toasted seeds and nuts mixture. Drop the mixture onto the prepared baking sheets by rounded teaspoonfuls. Bake at 325 degrees 10 to 12 minutes. Remove from oven and allow to cool on cookie sheets for a couple of minutes. Remove to wire racks to cool completely.

Yield: 48 cookies

I don't have a photo of this recipe but posted this info instead.

CHERRIES IN THE SNOW

 

CRANBERRY APPLE CHUTNEY

Note: This is a SPICE ISLANDS recipe. Since it is their recipe, I will use their name brand on the spices.

1 bag (12-oz) fresh OR frozen cranberries
1/4 cup water
2 large apples, cored, chopped
1 1/2 cups sugar
2/3 cup finely chopped onion
2/3 cup golden raisins
2 tsp minced fresh ginger
1 tsp Spice Islands minced garlic
1 tsp salt
1 tsp Spice Islands ground allspice
1/4 tsp Spice Islands Ground Saigon Cinnamon
1/8 tsp Spice Islands ground cloves
2/3 cup dark corn syrup
1/3 cup cider vinegar
2/3 cup chopped pecans

Combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves in a large sauce pan. Bring to a boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes.

Add corn syrup, vinegar and pecans. Cook, uncovered, 15 minutes, stirring frequently.

Note: Delicious served with turkey, chicken, pork, and baked ham.

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BUTTER PECAN CAKE WITH APRICOTS

1 box (2 layer size) Betty Crocker™ SuperMoist™ butter pecan cake mix

3/4 cup water

1/4 cup vegetable oil

3 eggs 

1 can (15.25 oz) apricot halves, drained, chopped (slightly less than 1 cup)

3/4 cup apricot preserves

1 container Betty Crocker™ Whipped whipped cream frosting

15 pecan halves or pieces 

 

Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. 

 

In large bowl, beat cake mix, water, oil, eggs and apricots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into the prepared pan.

Bake at 350 degrees 33 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely on a wire rack, about 1 hour.

Spread preserves evenly over top of cake. Spread frosting over preserves. Garnish with pecan halves. Store loosely covered. 

This is a Betty Crocker recipe and photo. It is a 5-star rated recipe.

FRUIT AND NUT COFFEE CAKE

1 pkg active dry yeast

1/4 cup warm (105-115 degrees)
1/2 cup butter, melted and cooled
2 large eggs
1/2 tsp salt
2 1/2 cups all-purpose flour

Filling:
2 tbsp butter
1/2 cup granulated sugar
1 tbsp vanilla extract
1/2 cup raisins, dark or golden
1/2 cup chopped dried apricots
1/2 cup chopped nuts (almonds, walnuts, or pecans)

Glaze:
1 large egg, lightly beaten

Garnish:
Powdered sugar

In a large bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.

Stir butter, eggs, and salt into the yeast mixture. Stir in flour. Using an electric mixer on medium speed, beat flour mixture until a crumbly dough forms.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise until doubled, about 1 1/2 hours.

Meanwhile, prepare the filling by beating together the butter, sugar, and vanilla until light and fluffy, using an electric mixer on medium speed. Stir in the raisins, apricots, and nuts.

Grease and flour a 10-inch springform pan.

Punch down dough. Turn dough out onto a lightly floured surface and knead 1 to 2 minutes. Reserve 1/3 of the dough for the top. Using a lightly floured rolling pin, roll remaining dough into a 15-inch circle. Transfer to the prepared pan. Trim,  leaving a 1-inch overhang.

Spread filling over dough in the pan. Divide the reserved dough into 6 equal pieces. Roll each piece into a 10-in long rope; form a crisscross pattern over the filling. Fold in overhang to cover the ends.

Cover the pan loosely with a damp cloth; let rise in refrigerator until doubled, about 2 hours.

Preheat oven to 400 degrees.
Brush top of cake with the egg glaze and bake at 400 degrees until golden, about 25 minutes. Remove from oven to a wire rack to cool slightly. Turn out onto the wire rack to cool completely.

Dust cake with powdered sugar.

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MUD BARS

3/4 cup packed brown sugar
1 stick butter, softened
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 cup + 2 tbsp all-purpose flour
1 cup (6-oz pkg) semisweet chocolate chips, divided
1 cup (6-oz pkg) white chocolate chips, divided
1/2 cup chopped pecans or walnuts

Preheat oven to 375 degrees.
Line a 9-inch square pan with foil letting ends extended for lifting. Spray foil with nonstick cooking spray.

Combine brown sugar and butter in large mixer bowl; beat at medium speed 2 minutes or until creamy. Beat in egg and vanilla until well blended. Beat in baking soda and salt.

Add flour to mixture and stir until blended. Stir in 2/3 cup each of the chips and the nuts. Spread batter into pan.

Bake at 375 for 23 to 25 minutes or until center is firm to the touch. Do not overbake!

Sprinkle remaining chips over the hot bars; let stand until chips soften then spread over the top of the bars.

Cool completely on a wire rack before cutting into 16 bars to serve.

file photo for reference

BANANA SPLIT DUMP CAKE

1 can (20-oz) crushed pineapple, undrained
1 can (15-oz) tart cherries in water, drained
1 box banana cake mix
1/2 cup butter, cut into thin slices
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Whipped cream for garnish, optional
Maraschino cherries for garnish, optional

Preheat oven to 350 degrees.
Spray a 9x13-inch cake pan with nonstick cooking spray.

Spread pineapple and cherries in the bottom of the prepared pan. Sprinkle the dry cake mix evenly over the fruit. Sprinkle with the chocolate chips and pecans.

Bake at 350 degrees 55 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Allow to cool in pan 15 minutes before cutting to serve.

Top each piece with whipped cream and a maraschino cherry, if desired.

file photo

 

APPLE PEACH DUMP CAKE

2 cans (21-oz each) apple pie filling
2 can (15-oz each) peach slices, drained
1 tsp ground cinnamon, divided
1/2 tsp ground nutmeg, divided
1 box white OR yellow cake mix
1 stick (1/2 cup) butter, melted

Preheat oven to 350 degrees.
Spray a 9x13-inch baking pan with nonstick cooking spray.

Spread the pie filling and the drained peaches over the bottom. Sprinkle cake mix evenly over the fruit and spices. Pour butter over the top covering as much as the cake mix as possible. Sprinkle the remaining cinnamon and nutmeg over all.

Bake at 350 degrees for 1 hour or until the top is lightly browned and a wooden toothpick inserted in the center comes out clean.

Allow cake to cool at least 15 minutes before serving.
Yield: 16 servings. 

file photo for reference

CHOCOLATE POTS de CREME

6 egg yolks

6-oz dark chocolate chips
3 tbsp sugar
2 cups heavy cream

Combine egg yolks, chocolate and sugar in a blender and pulse a few times.

Heat cream to simmering; pour over the chocolate mixture and blend immediately on high 1 to 2 minutes, until chocolate is completely melted.

Pour into individual serving dishes and cover with plastic wrap placed directly on surface of custard to prevent a skin from forming on top.

Chill at least one hour before serving.

Top with a whipped cream garnish, if desired.

file photo

PEACH FLUFF PIE

I belong to several facebook groups that share recipes, memories, and other ideas. I saved this from one of those groups. I failed to mark the group but based on the author's note below about winter I think it is probably from the Christmas group. Peaches are my favorite fruit so this one caught me eye. As she stated at the end, it is Mmmmmm! Everything below, including the photo, is from her post.

I live in the sticks, six miles from the nearest store. Not so handy in the winter to run to the store for the ingredients for a last minute dessert or meal idea. Over the years, I've learned to use what I have on hand, and concoct new recipes. This I'd my latest, a peach fluff pie. The crust is a sugar cookie crust.

Sugar cookie crust
1/2 stick cold butter
1 cup flour
1/2 cup powdered sugar
Stir sugar and flour together, add butter( I cut it up to make it blend faster)
With pastry blender, cut butter into flour and sugar til soft pebbles form in the flour.
Press this into the bottom and sides of an 8-9 inch pie plate bake for 15-20 minutes, or until browned.
Let cool for one hour.

Peach fluff pie
1 15 oz can of peaches, drained and pureed.
1/4 cup powdered sugar
1 8 oz brick cream cheese, softened
1 8 oz container of cool whip.
With mixer, blend cream cheese and powdered sugar til smooth. Add peaches, beat til well blended
Stir in the cool whip by hand, slowly as not to collapse the coolwhip.
Pour into pie crust
Chill at least 1 hour to firm.
Mmmmmmm!!!!!

LOW-SUGAR DARK CHOCOLATE PEANUT BUTTER BROWNIES

These brownies are lower in sugar than most and have no butter or oil! Yet they are very tasty.

1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs + 1 egg yolk
1/2 cup unsweetened applesauce
1 tsp vanilla extract
4-oz dark chocolate, melted
1/3 cup peanut butter

Preheat oven to 350 degrees.
Line a 9-inch square baking pan with parchment paper; set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

In another mixing bowl, whisk together eggs and egg yolk, applesauce, vanilla, and melted chocolate.

Combine the wet ingredients into the dry ingredients; stir until smooth.

Pour the batter into the prepared baking pan. Drop peanut butter in dollops over the batter. Swirl into mixture with a butter knife.

Bake at 350 degrees for 25 minutes or until a wooden toothpick inserted into the center comes out clean.

Cut into 9 or 12 brownies.

file photo

CREAM CHEESE MINTS

1 pkg (8-oz) full-fat (no less fat or fat-free) cream cheese, softened
3 tbsp butter, softened
Mint extract to suit taste (up to 1 tsp)
7-8 cups powdered sugar, + extra for rolling, if necessary
Food coloring, if desired
Optional toppings: sparkling colored sanding sugar, sprinkles, crushed peppermint candies, etc

In large mixer bowl, beat cream cheese and butter until smooth. Add extract. 

Add 2 cups of the powdered sugar at a time, mixing and adding until a stiff dough forms. If using food coloring, add at this stage, incorporating powdered sugar until dough is not too sticky.

Cover and refrigerate approximately 2 hours or until firm enough to handle.

Line some baking sheets with waxed paper.

To make star shaped mints, use a star-tip on a pastry bag.

To make balls, scoop up dough by the teaspoonful and roll into balls. Balls may be flattened slightly with the tines of a fork, if desired.

Roll or sprinkle with sanding sugar or other toppings at this time, if using.

Allow mints to dry on the baking sheets, uncovered, for 3 hours. If necessary, flip then to allow bottoms to dry.

Store mints in refrigerator in an airtight container or may be frozen in an airtight container for up to 3 months.

file photo

RASPBERRY BUTTERMILK PIE

1 unbaked deep-dish 9-inch pie crust
3 eggs, room temperature
2 tbsp all-purpose flour
1 cup buttermilk
3/4 cup + 2 tbsp sugar
1/4 cup butter, melted
1/4 cup honey
1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups fresh raspberries (does not work well with frozen berries)

Preheat oven to 425 degrees.
Bake crust for 5 minutes, prick any puffed up area with a fork to release air; set aside.

Reduce oven temperature to 350 degrees.

In a large bowl beat eggs and flour until blended. Add the buttermilk, sugar, butter, honey,
vanilla extract and salt; beat until sugar is dissolved.

Gently stir the raspberries into the buttermilk mixture and pour into the crust.

Bake at 350 degrees 50 minutes or until knife inserted near the center comes out clean. After 30 minutes if crust edges are getting to brown, cover edges with foil strips or use a pie crust shield to prevent over browning.

Allow pie to stand for 30 minutes before cutting to serve.

file photo for reference

 

POPPY SEED BUNDT CAKE

1/4 cup poppy seeds

1 1/4 cup water
1 box yellow cake mix (2-layer size)
1/4 cup canola oil
3 eggs
Lemon glaze

Soak poppy seeds in the water for 30 minutes.

Preheat oven to 350 degrees.
Generously grease and flour a Bundt pan; set aside.

With an electric mixer blend the cake mix, oil, eggs, poppy seeds and water. Beat 4 minutes at medium speed.

Pour batter into the prepared pan and bake at 350 degrees 40-50 minutes or until cake springs back when touched lightly with fingertip.

Cool cake 10 minutes in the pan on a wire rack. Remove from pan and cool completely.

Drizzle cake with lemon glaze allowing it to run down the sides.

You can make a lemon glaze by mixing powdered sugar with lemon juice. Add a little water or milk to make of desired consistency, if needed.

Mr. Food Photo

ORANGE LEMON CITRUS BREAD

1 cup milk
1/2 cup canola or coconut oil
1 egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tbsp + 1/2 tsp grated lemon peel, divided
2 tsp baking powder
1 1/2 tsp grated orange peel
1/4 tsp salt
1/4 cup orange marmalade, warmed*

Preheat oven to 350 degrees.
Grease and flour a 9X5-inch loaf pan; set aside.

In a large bow combine milk, oil, egg, and vanilla; mix well.  Add, sugar,1 tablespoon of the lemon peel, baking powder, orange peel and salt; stir just until blended. This is a thin batter.

Pour batter into the prepared pan and bake at 350 degrees for 45 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in the pan 5 minutes.

While cake cools, stir the remaining 1/2 teaspoon of the lemon peel into the warm marmalade.
*Warm marmalade by microwaving on high 15 seconds or until slightly melted.

Remove bread from the pan to a wire rack and spread marmalade mixture over the top.

Cool completely before slicing to serve.

Note: File Photo

LEMON CURD

1/2 cup salted butter, softened

2 cups granulated sugar
4 large eggs
2 large egg yolks
1 tbsp lemon zest
1 cup fresh lemon juice (about 4 large lemons)

With an electric mixer on medium speed, beat the butter and sugar until blended, about 45 seconds. Add eggs and egg yolks, one at a time, beating just until blended after each addition. Gradually add juice, beating at low speed just until blended. Stir in the zest. The mixture will look curdled.

Transfer lemon mixture to a heavy 4-quart saucepan and cook, whisking constantly, over medium-low heat until mixture thickens and coats the back of a spoon. This will take around 15 minutes.

Transfer to a bowl, place plastic wrap directly over warm curd and chill until firm, about 4 hours.

May be refrigerated in an airtight container for up to 2 weeks.

Yield: Approximately 4 cups.

Photo from KA Flour

ALMOND BRICKLE PECAN BARS

 

2 cups unsifted flour
1/2 cup powdered sugar
1 cup (2 sticks) cold butter
1 can (14-oz) sweetened condensed milk
1 cup chopped pecans
1 egg
1 tsp vanilla
1 pkg (6-oz) almond brickle chips

Preheat oven to 350 degrees (325 for glass dish).

In a medium bowl, combine flour and sugar; cut in butter, using a pastry cutter or 2 knives, until mixture resembles coarse cornmeal. Press mixture onto the bottom of a 9 x 13-inch baking pan and bake 15 minutes.

While crust bakes, in a medium bowl beat the milk, egg, and vanilla. Stir in the chips and pecans. Spread mixture evenly over the baked crust. Return to oven and bake 25 minutes or until golden brown.

Cool thoroughly before cutting into bars. Store, covered, in the refrigerator.

File photo for reference

NESTLE'S CHOCOLATE ALMOND BARK

 

1 pkg (11 1/2-oz) Nestle Toll House Milk Chocolate Morsels
1 tbsp vegetable shortening
1/2 cup raisins
1/2 cup chopped toasted almonds, divided

Over hot (not boiling) water, combine chocolate morsels and shortening. Stir until morsels are melted and mixture is smooth. Remove from heat and stir in the raisins and half the almonds. Spread into a waxed paper-lined 9 x 13-inch baking pan. (Waxed paper should be long enough to extend over the pan so it can be easily lifted from the pan.) Sprinkle the remaining almonds over the top.

Chill until ready to serve, or about 30 minutes.

Break into pieces before serving.

Yield: 1 lb

a file photo

AUNT DELTA'S PEANUT BUTTER FINGERS

This recipe is from a rural Texas Co-op Magazine. It was shared by a member who submitted this recipe from her 89-year-old aunt. This recipe was a recipe winner in the February '18 magazine.

Dough:
1/2 cup butter
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 cup flour
1 cup oatmeal
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (light or dark)

Peanut Butter Icing:
1/2 cup powdered sugar
1/4 cup creamy peanut butter
2 tbsp milk, or more for texture

Dough: Preheat oven to 350 degrees. Grease a 10-by-15-inch rimmed baking sheet (or a 9-by-13-inch for thicker bars) with butter or nonstick spray.

Cream together butter and sugars until light and fluffy. Add egg and beat until combined. Add peanut butter and vanilla and beat another minute until smooth.

In a separate bowl, whisk together flour, oatmeal, baking soda and salt. Using a spoon or a rubber spatula, stir the dry ingredients into the wet ingredients. Spread the batter to the edge of the prepared baking sheet and use a wet hand to smooth evenly.

Bake 20 minutes or until golden brown and a knife inserted in the center comes out fairly clean. Scatter chocolate chips over the top, allow them to melt 5 minutes and then spread the chocolate evenly.

Icing: Whisk together the powdered sugar, peanut butter and enough milk to make a soft icing. (It should have the consistency of honey.) Use a whisk or fork to drizzle the icing over the chocolate topping. Allow to cool completely (or refrigerate), then slice into bars.

Makes 36-60 bars, depending on baking sheet and bar size.

Cooks tip: Old-fashion oats or the thick-cut variety will give these bars the best texture. If you like your desserts with a salty edge, double the salt - or top the peanut better drizzle with flaky Maldon Sea salt.

PEAR COCONUT PECAN BUNDT CAKE

This is my original recipe I created after becoming a diabetic. This cake is from my diabetic blog but if you want to sugar it up, go right ahead. Just change the Splenda Granulated to 1 cup granulated sugar and the Splenda Brown Sugar Blend to 1 cup light brown sugar. An equal amount of butter may be substituted for the oils.

2 large eggs
2 large egg whites
1/2 cup olive oil*
1/2 cup canola oil*
1/2 cup unsweetened applesauce
1/2 cup Splenda Brown Sugar Blend
1 cup Splenda Granulated
1 cup all-purpose flour
2 cups white whole-wheat flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 cups chopped pears (or juicy apples)
1 cup unsweetened flaked coconut
1 cup chopped pecans
butter-flavored nonstick cooking spray
Powdered sugar drizzle for glazing, if desired.

In a medium to large mixing bowl, using a heavy-duty electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy.

Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla.

Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combined.

Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan.

Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.
*If you buy these two oils already combined you would use 1 cup.

STOCKMAN'S OLD-FASHION BUTTERMILK PIE

This recipe is from Stockman's Steakhouse in Crockett, Texas where the manager/chef is happy to share her recipe.

9 eggs
3 sticks margarine, melted
3 tsp vanilla
dash of salt
4 1/2 cups sugar
9 tbsp flour
1 1/2 cups buttermilk
3/4 tsp nutmeg
2 unbaked pie crusts

Preheat oven to 425 degrees. Beat eggs lightly, then blend all other ingredients (except crusts); pour into the pie crusts. Bake for 10 minutes, then reduce heat to 350 degrees. Cook the pies until firm, about an hour.

File Photo 

CARAMEL CANDY BARS

1 pkg (14-oz) caramels
1/2 cup milk
2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups brown sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup soft butter
1 pkg (6-oz) milk chocolate chips
1 cup chopped nuts

Grease a 9 x 13-inch baking pan; set aside.
Preheat oven to 350 degrees.

Heat the caramels with the milk in the microwave, stirring every few seconds until caramels are melted and mixture is smooth. This may also be done using a double boiler, if you prefer. Set mixture aside.

In a mixing bowl, combine the flour, oats, brown sugar, baking soda, salt and egg; stir in the butter (melted or softened) until crumbly. Press half the mixture over the bottom of the prepared pan. Bake at 350 degrees for 10 minutes.

Remove crust from oven and sprinkle the chocolate chips and nuts over the top. Drizzle the caramel over the chips and nuts. Sprinkle the remaining dough mixture over all. Bake at 350 degrees 22-25 minutes.

Cool before cutting into bars.

File Photo