Sticky Pecan Bites

Sticky Pecan Bites

24 pecan halves
1 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup heavy cream
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
2 TBSP. unsalted butter, very soft

Preheat oven to 400F. Grease a 24 cup mini muffin tin with baking spray. Set aside.

Place a pecan half in each cup, top side down.

Combine the flour, baking powder, and salt in a medium bowl. Make a well in the center. Pour the cream into the well. Using a rubber
spatula, fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough is formed.

Let dough rest for 2 to 3 minutes.

On a lightly floured surface, with a floured rolling pin, roll the dough into a 12-x-7 inch rectangle.
Spread the dough with soft butter and sprinkle with brown sugar.

Start at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll. Cut each roll crosswise into 24 pieces.
Place each piece in a muffin cup, cut side up.

Bake 12-15 minutes, until well browned. Rotate pan halfway through.
Immediately turn the buns out onto a sheet of parchment on a heat proof surface.

Serve on the day you make.

Super Easy Chocolate Bars

Super Easy Chocolate Bars

1 cup butter (no substitute)
1/2 cup sugar
1/8 teaspoon salt
2 cups all purpose flour
1- 14 ounce can (1 1/4 cups) sweetened condensed milk
1 cup (1/2 of a 12 ounce package) semisweet chocolate pieces
1/2 cup chopped walnuts or pecans
1/2 teaspoon vanilla

For crust, beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add sugar and salt; beat till combined, scraping sides of bowl occasionally.
Beat in flour on law speed till combined.
Press two-thirds of the crust mixture into the bottom of an ungreased 13 x 9 x2 inch baking pan.

For filling, combine sweetened condensed milk and chocolate in a medium saucepan. Stir over low heat till chocolate melts and mixture is smooth. Remove from heat. Stir in nuts and vanilla.
Spread hot mixture over the crust. Dot with remaining crust mixture.

Bake in 350º oven about 30 minutes or till golden.
Cool in pan on wire rack.

Cut into bars.

Chocolate Kiss Pie

Chocolate Kiss Pie


1 12-13-ounce package chocolate kisses
2 ounces milk
1 8-ounce package cream cheese
1 12-ounce carton frozen whipped topping, thawed
1 chocolate ready-made pie crust

Remove foil wrappers and melt kisses over medium heat in the milk. When melted, add cream cheese and stir until
completely melted.
Rapidly stir in whipped topping with the heat off. (Be careful it doesn't burn.)

Pour into crust. Refrigerate until set.

Serves 6-8.

Sugared Pecans/Walnuts

Sugared Pecans/Walnuts


1 egg white, lightly beaten
2 cups pecans or walnuts
1/4 cup sugar
1 tablespoon cinnamon

Preheat oven to 300F.
Toss nuts in egg white until thoroughly coated. Mix together the sugar and cinnamon, and toss or stir nuts into this mixture to coat evenly.
Spread the nuts in a single layer on an ungreased cookie sheet.
Bake at 300F for 30 minutes.

Makes 2 Cups