Marshmallow Frosted Pistachio Bars

 I recently hosted a little get together with a few of my family and friends to watch the movie, Wicked. 

Now, unless you live in a cave, you likely already know that Wicked is about the witches from The Wizard of Oz, which clearly means that my menu had to be green and pink. I mean, obviously. 

 For my pink "Glinda the Good" dessert, I made little strawberry cheese cake mousse cups, which were pretty fabulous, I must say. And for my green "Elphaba, the Wicked Witch of the West" dessert, I made these cute little pistachio squares. And guess what!?! They were were an immediate hit! 

 Crispy chewy pistachio cookie bars covered with fluffy pillowy marshmallow frosting. What's not to love? And upon tasting them, my sister said "I'm gonna need this recipe." So here it is! 

They're SO simple! You just mix and bake, nothing crazy. Just a quick and easy recipe, and you probably already have most of the ingredients in your pantry anyway. Perfect, right? 

 So, if you haven't seen Wicked, you absolutely should. It's literally perfect. And even if you're not having a wickedly swankified Ozmopolitan party, you should still make these cookie bars. I know you'll love 'em!

They're WONDERFUL!

For the Bars:

1 cup salted butter, softened
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 (3oz)boxes instant pistachio pudding mix
1/2 tsp baking soda
2 cups flour
1/4 tsp salt 

1 cup white chocolate chips
1/4 cup chopped pistachios


Preheat oven to 375°F and prepare a 9 x 13" baking dish with baking spray or parchment paper .
Cream together butter and sugar for 2 to 3 minutes on high speed until fluffy. 

Add in eggs and vanilla and mix well.
Add pudding mix, baking soda, flour, and salt. Mix on low speed until combined. 

Add in white chocolate chips and gently stir into the dough.
Spread evenly into bottom of prepared baking dish and bake for 15 to 17 minutes. 

They will be soft in the middle and slightly crispy around the edges, just like a cookie. 

For the Marshmallow Frosting:

1 cup butter, room temperature
14 oz Marshmallow Fluff
2 cup powdered sugar
2 tsp vanilla extract

Beat butter and powdered sugar until fluffy and well mixed.
Gently mix in fluff and vanilla extract until mixed well.

 

When the bars are completely cooled, spread with frosting. 

Top with chopped pistachios, if desired. 

Cut into bars. 

Tips:

Be careful not to over bake the bars, otherwise they'll turn out hard and crumbly, rather than soft and chewy. 

If your frosting is a little too runny, add a bit more powdered sugar. Frosting can be made in advance and kept in an airtight container in the fridge for several days. 

You can easily cut this recipe in half, and bake in an 8x8 square baking pan. The bake time remains the same!

 

Btw... I forgot to give credit where credit is due! The cookie bar recipe is from a blog called Eat Dessert Snack, and the frosting recipe is from a blog called Lil' Luna. You should check out their websites as well! Great then.

 

Apple Dapple Cake

 Have you ever heard of an Apple Dapple Cake? I must confess that until very recently, I had never heard  of it, but apparently it's a thing. Who knew? I searched and searched for the origin of the recipe, but unfortunately didn't find many answers. All I could find is that it's an old-timey recipe that has been around for decades, and everyone's Grandmom had her own version of it. Works for me!

It's basically an apple cake with chopped nuts and a caramel glaze. Sounds amazing, right? I found many versions, and all of them were very similar. There was only a slight variation here and there. Some use walnuts, some use pecans, one even added shredded sweetened coconut (which I wouldn't mind at all). It also seemed that everyone had a different version of the caramel glaze that gets poured over the top. Another variation in all of the recipes was the kind of pan in which it was baked. Some used a tube pan, some used a bundt pan, some used a 9x13 pan. I decided to use the tube pan because it reminded me of the apple cake my Mom always made. And as much as I usually don't like using a 9x13 pan for cakes, I can see how using one for this recipe might be the smartest choice. It would work kind of like a poke cake, where you pour the glaze over a still-warm cake, and then let it sink in. YUM.

 I chose this recipe from a blog called A Family Feast. And it's delicious! The diced apples make it SO moist and the nuts added a little extra crunch. And the caramel turned out really buttery and decadent. AMAZING. Also it's a really easy cake to make! Honestly, I think dicing the apples is the hardest part. You can handle that, right??  I will definitely be making this cake again. I think you should too!

Cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups vegetable oil
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 whole eggs
2 teaspoons vanilla extract
4 large Granny Smith apples (about 1 3/4 pound)
1 cup walnuts or pecans, coarsely chopped

Glaze:
3 tbs butter
3 tbs brown sugar
3 tbs granulated sugar
3 tbs heavy cream
1/2 tsp vanilla extract

Grease and flour a 9×13-inch baking pan.
Preheat oven to 325ºF. Place rack in upper third of the oven. Sift flour, baking soda, cinnamon, nutmeg and salt in a medium bowl then sift a second time. In the bowl of a stand mixer with the paddle attachment, mix vegetable oil with both sugars until well mixed. With mixer running, add one egg at a time and once mixed, add vanilla and mix and scrape the bowl. Slowly add the dry ingredients with mixer running on low. Scrape the bowl again and mix. Peel, core and cut the apples into bite sized pieces and fold into the batter. Fold the walnuts into the batter then spread the batter evenly into the prepared pan. Bake in top third of the oven for 45-50 minutes or until a toothpick comes out clean. As soon as the cake comes out of the oven, put all glaze ingredients into a small sauce pan and bring to a boil. Boil and stir with a wooden spoon continuously for one minute. Remove from heat and pour over the top of the warm cake.

 

Tips:
Full disclosure, I didn’t sift the dry ingredients as the recipe directs. I just whisked them all together in a bowl. And, like I said, I didn’t use a 9x13 pan.
I used pecans  and honey crisp apples instead of walnuts and granny smith apples, Why? Because I like them better! You do you!

 

Almond Bars

 Ok, so before we talk about this week's recipe, let me give you a little bit of a back story.
For years and years, I've had a tradition with my niece, Terri, on the night before Thanksgiving. At first, it started out as "Uncle Joey, will you please help me make stuffing for my in-laws?" It has now turned into "how about you make the stuffing, and I'll have a glass of wine?" Either way, we always get together, and it's always a fun night.
 So, last year, we were discussing our cooking agenda for the night, and at the last minute, Terri decided that she wanted to make a dessert. I said, "ok, what ingredients do you have?" She mentioned a few things and it became very apparent that we'd be baking an apple pie. Perfect. As I was tossing the sliced apples with cinnamon, nutmeg, and sugar, she said "let's throw in a little almond extract!" Now, that's not usually one of my go-to add-ins for an apple pie, but she declared how much she loves anything with almond extract in it, and I figured, "hey, it's your pie, you can throw in anything you want!" So I added a few drops. It was delicious! Honestly, we couldn't stop stealing the apples out of the bowl while I was rolling out the crusts. And then I thought, "wait, how did I never know that you like almond this much?" I would search for an almondy something for you!"
 And now you're up to date with my inspiration for finding this recipe. To be quite honest, I found several almondy type recipes, and this is just the first (from a site called Genius Kitchen). Something tells me I'm gonna be making ALL of them for Terri until we find the favorite one. I guess I have several months of testing before we have our next Thanksgiving Eve cooking event. In the meantime, these almond squares are the perfect little sweet treat to bring to a brunch or a BBQ or a potluck. They're so tasty and they're super simple too!! And yes, of course, I'll be sure to let you know if we ever settle on a favorite!



4 eggs
2 cups sugar
1 cup (two sticks) butter, melted
2 cups flour
2 1/2 tsp almond extract
1 cup sliced almonds
1/2 cup confectioner's sugar



Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond extract; mix well. Spread the batter in an even layer on a buttered 13x9-inch baking pan. Sprinkle the top of the batter with sliced almonds. Bake at 325° for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove pan from the oven and dust the top with a light sprinkling of confectioner's sugar. Cool completely before cutting into squares.


Tips:
Just as with any type of nuts, you definitely want to toast them before you use them.
Simply place them on a dry tray. Put the tray into the oven and let the almonds toast for a minute or two. As soon as you can smell them, take them out! (if you leave them in any longer, they will quickly burn!)

Albin's Apricot Chicken with Wild Rice and Pistachios

 During this time a very short year ago, I was just about to open in a production of La Cage aux Folles. (For those of you who are unfamiliar, this is the show on which the movie The Birdcage is based.) I had the incredible privilege and honor of playing the role of Albin also known as Zaza (which is the Nathan Lane role). Throughout my many years of performing in theater, out of all the roles I've ever played, I think Albin may be my very favorite. It was definitely the most challenging, and it took me MONTHS to learn, but it was definitely the most rewarding!
 Anyway, in my very first scene, this was one of my lines: "I deboned a chicken, stuffed her with wild rice and pistachios, anointed her with apricot glaze, and topped her off in truffles.."
 Well, of course, ever since then, you KNOW I've been wanted to make this dish!
 So here we go.. Since there was no actual recipe, this is basically how it went down:
Instead of de-boning an entire chicken, I just used boneless breasts. For the wild rice and pistachio stuffing, I just looked for different wild rice recipes and then did some tweaking until it was right. (Side note, if I'm being quite honest, wild rice is usually not my go-to. But OMG wait until you try it in this stuffing!) And then I just did an easy apricot glaze. Simple! Oh, and since truffles are insanely expensive, I decided to just do a tiny drizzle of truffle oil over the top (but that's just optional!)
 The result was absolutely delicious! And it was pretty easy too!
 So, thank you, Zaza, for coming into my life. I will cherish you forever. And to my fabulous extended La Cage family, this one's for you. I hope you'll continue to live life "on an angle!"

4 boneless breasts of chicken
salt and pepper
Wild rice and pistachio stuffing
1 cup apricot preserves
2 tsp soy sauce
1 tsp dry mustard
1 tbs honey
truffle oil, (optional)



Heat oven to 350ºF.
With a very sharp knife, place your whole hand on top of a chicken breast, and then slice horizontally, giving you two pieces that are twice as thin. Do this with remaining chicken. Season both sides with salt and pepper. Prepare the wild rice stuffing as directed.
 For each piece of chicken, place a heaping mound of stuffing in the center of each breast. Pull the ends up to meet. Secure with a tooth pick. Place each piece of stuffed chicken in a baking dish.
 IN a small bowl, combine preserves, soy sauce, mustard, and honey. Brush glaze generously over the chicken. Cover with foil. Bake for about 30 minutes or until cooked through. Don't over bake!
 After it is finished baking, remove cover and give it another generous glaze. Drizzle with a tiny bit of truffle oil, if desired.


Tips:
Not a fan of apricots? Just use another kind of preserves! How about peach or pineapple? You just want something sweet and sticky for your glaze.
Not a fan of wild rice? Just use whatever kind you like!

Wild Rice and Pistachio Stuffing with Craisins

 This recipe was originally created to partner with Albin's Apricot Chicken, but it really goes perfectly with anything. Pork chops? Yes please. Roast Beef? Absolutely. Regular baked chicken breast? Definitely! It's has a rich flavor with just a hint of sweetness from the dried cranberries, and the pistachios give it a little crunch to round everything out. Make it over the weekend and then serve it during the week for quick weeknight supper!


4 tbs butter
1 onion, chopped
1 clove garlic, minced
3 1/2 cups chicken broth
1 cup wild rice
1 cup long grain brown rice
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbs fresh thyme leaves
3/4 cup shelled pistachios
1/2 cup scallions, chopped
Salt and pepper


Melt the butter in a large heavy pot over medium heat. Add onions and garlic. Saute until tender, about 4 minutes. Add chicken broth. Bring to a boil. Add wild rice. Reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in brown rice. Cover and simmer until rice is tender and most liquid is absorbed. Stir in cranberries, parsley, thyme, and green onions. Season to taste with salt and pepper.



Tips:
Not a fan of pistachios? Use any other kind of nut. How about pine nuts?
Not a fan of dried cranberries? Use any other dried fruit you like! Regular or golden raisins or even chopped dried apricots if you're making it with Albin's Chicken. Anything will work!

Cocomia Cookies

 Many many years ago, I bought a Mrs. Fields cookie cookbook. I'm pretty sure I was at a mall doing some Christmas shopping and I happened to see the book on display at a bookstore. I figured, "well, obviously I deserve to buy MYSELF a present as well!" so I bought it. Now, one thing you may not know about me is that I LOVE to read cookbooks. Like, not just turn to whatever page to look for a specific recipe. I mean just like some people like to curl up on the sofa with a nice juicy novel, I like to curl up and read a whole cook book. What can I say? I like to learn the back story of a recipe, where it was developed, and what the inspiration for it was. I also like to read the recipes from beginning to end and look for interesting combinations of ingredients. It may sound silly, but you'd be amazed at how often I'll be looking for ideas and I'll remember seeing a recipe that paired two seemingly odd ingredients that you'd never think of putting together. (Pineapple Basil Jam, anyone?)
 Aaaaanyway, as I was reading through my brand new Mrs Fields cookie book, I happened upon this recipe for cocomia cookies, which is short for coconut macadamia nut cookies. I thought, "ok, THIS will be the first recipe I try!" and they've been my absolute favorite Mrs. Fields recipe ever since. Actually, if I'm being honest, there wasn't a single recipe in that book that I didn't love, but the cocomias were still my favorite! (Side note, this is also one of those recipes that I've used for years and years, and THOUGHT I had already posted it, but then when I recently went looking for it, I discovered that somehow it slipped by me! Ah well, better late than never!) Oh, and one other thing... Yes, yes, I know it's a bit of an investment to buy the macadamia nuts, but seriously, they're worth every single penny! This is DEFINITELY one to add to your holiday cookie repertoire. Bring a batch or two to your next holiday cookie swap! Come to think of it, you should probably make a couple extra batches because they won't last long! Not even kidding.

2 cups all-purpose flour                      

1/2 tsp baking soda                          

1/4 tsp salt

3/4 cup brown sugar                          

1/2 cup granulated sugar                

3/4 cup softened butter

2 large eggs                                           

2 tsp pure vanilla extract                  

1 cup shredded coconut

1 cup macadamia nuts                       

Preheat oven to 300º F. 

Cream sugars with butter. Then add eggs and vanilla. Beat at medium speed until light and fluffy.

Mix flour, baking soda, salt together, then slowly add mixture to butter mixture.

Add coconut and macadamia nuts until just combined.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.

Bake for 23 minutes at 300º F. Remove to a flat surface to cool.

Tips:

There's really nothing I can add to this recipe because it's perfect just as it is. The one thing I will say, though, is to make sure you include the salt. I can't say enough about how much of a difference it makes to add salt to your baked items, especially ones that contain any kind of nuts. The salt is what makes it!! I use salted butter for everything, and I STILL add the salt listed in the recipe. It makes all the difference in the world!

 If you're just like me and you can't leave a recipe alone no matter how perfect it is, you can add a a few white chocolate chips to the cookie dough. I'm sure Mrs. Fields won't mind!

German Chocolate Pecan Pie Bars

Here's a crowd pleaser of a dessert that is the perfect thing to make for your next party. They're VERY rich with chocolate, crunchy and nutty from the pecans, and sweet and gooey all at the same time!
 I made them for Tory and Ryan's house warming party and they were an instant hit. Ryan was the first to sample them (an immediate thumbs up), Gregg was a HUGE fan, Kelli said they were "Slammin'", and pretty much everyone wanted to know when I would be sharing the recipe! Well, everyone, here you go! The recipe is from a blog called Bake or Break, and it's pretty awesome. Make them for your next party and I promise you'll have everyone asking you for the recipe!!


3 cups pecan halves

1 3/4 cups all-purpose flour

3/4 cup confectioners’ sugar

3/4 cup cold butter, cubed

1/4 cup unsweetened cocoa powder

1 1/2 cups semisweet chocolate chips

3 large eggs

3/4 cup firmly packed light brown sugar

3/4 cup light corn syrup

1/4 cup unsalted butter, melted

1 cup sweetened flaked coconut

Preheat oven to 350°F.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking. Line the bottom and sides of a 9″x 13″x 2″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil. Whisk together the flour, confectioners’ sugar, and cocoa. Add the cold butter, and combine with a pastry blender until the mixture resembles coarse meal. Press the mixture into the bottom and about 3/4-inch up sides of prepared pan. Bake the crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

 Place the eggs in a large mixing bowl, and beat lightly. Add the brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in the coconut and pecans. Pour evenly over the partially baked crust. Bake 28-34 minutes, or until the edges are golden and the filling has set. Cool completely on a wire rack. 

Then, refrigerate for an hour. Using foil overhang, lift the bars from the pan and place on a cutting board. Use a sharp knife to cut into bars.

Tips:

 I used a food processor to cut the butter into the flour mixture. It was SO much easier. I also used parchment paper instead of foil to line the pan. Either one will work!

I think the next time I make them, maybe I'll use Hershey's milk chocolate instead of semisweet chips. I found them to be quite rich, almost too chocolatey for me. (I said this to Carly and she said "is there such a thing???"). I also wonder how butterscotch chips would be... hmmm...

Joey's Hoisin Chicken with Cashews

 This is one of those recipes that I made and then tucked away for sharing at a later date. I honestly have no idea where I got the original recipe, but I probably didn't follow it very closely anyway. So here is MY version! I'm pretty sure this was one of my so-called "throw together" meals because I didn't write down any quantities. I just threw in a handful of this and a splash of that. If you're planning to cook for a crowd, use A LOT of chicken tenders and A LOT of veggies. Just cooking for yourself? Add just enough for a serving or two. That's really the beauty of it. The method doesn't change, just the quantities. If you don't have a wok, just use a wide shallow pan. But I highly recommend getting one. It makes things SO easy when you want to just throw a few things together for a quick stir fry. I recently bought a new one, and this was the first meal I made. It's SO light and fresh, which is usually how I roll during summer months.
 And one more thing... People always ask me how I cook when I'm not following a recipe word for word. TBH, it's not really something I ever set out to learn. I just DID IT. It's how my Mom cooked, it's how I grew up! You just see what's fresh, you add what you like, if you like a lot, add a lot, and you cook it until it's done. This recipe gives you an outline of what I added, but that doesn't mean it has to be what YOU should add. Would you rather have snow peas or string beans instead of sugar snap peas? Go for it! Don't like onions? Leave 'em out! Or maybe use scallions if you want a milder onion flavor. Before you know it, you'll be a pro because you'll be cooking the way YOU like it!
Boom.



chicken tenders
corn starch
1 large red bell pepper, sliced into strips
1 medium onion, sliced
1 or 2 cloves garlic, minced
big handful of fresh sugar snap peas
soy sauce
toasted sesame oil
rice vinegar
a couple tbs Hoisin sauce
Big handful of cashews


Cut the chicken tenders into bite sized pieces. Dredge in a couple tbs of cornstarch until evenly coated. Crank your wok up to high heat, and working in batches, saute the chicken in a few tbs oil. Cook each batch of chicken until just almost cooked through, but not completely. Remove each batch to a separate bowl as you go. After you finish cooking the chicken, add the veggies and garlic. Stir fry over high heat until you reach your desired level of doneness. If you like crisp veggies, just go a few minutes. If you like your veggies to be a little more tender, then go a little longer. Add a few splashes of soy sauce, a good splash of rice vinegar, and a drizzle of sesame oil. Stir for a minute or two, then add the chicken back to the wok along with the Hoisin sauce. Toss everything together, continuing to stir fry until the chicken is cooked through. Add cashews and give a final toss. Serve over rice, if desired.


Tips:
When it comes to stir frying, you want to have all of your veggies prepped before you even start. It goes pretty quickly because you're cooking at a really high heat.
When using toasted sesame oil, think of it more as a condiment than an oil. You want to just drizzle some in toward the end of the cooking.

Joey's Bangin' Brussels with Sundried Tomatoes

 Whenever I'm at home just doing the usual Sunday housecleaning and such, my TV is most likely gonna be on the Food Network or Cooking Channel. It's a great thing when you're not just sitting in front of the TV and you can still basically get the gist of what they're making while you're busy tackling your household to-do list. Such was the case when I saw Marcella Valladolid making a Brussels sprouts dish. It had sesame seeds and chili peppers and cream. It looked good, but I wondered what I might do to tweak it a little. So I got to thinking. I liked adding sun dried tomatoes to my Collard Greens, so what if I add them instead of the chilis? I liked the idea adding a little texture, so instead of adding sesame seeds, I decided to add pine nuts for a little crunch. I also roasted my sprouts instead of steaming them in chicken broth and I added mushrooms too, just to bulk up the recipe a bit. Basically, by the time I had finished tweaking, I wound up with a completely different recipe! And it was a HUGE hit among my friends! I kinda figured the casseroles and hearty other dishes would be a big hit, but who knew Brussels sprouts would be the stand out???? We decided they were absolutely BANGIN', so now that's what they're called! Make them as a delicious accompaniment to your fabulous holiday dinner, or even just a casual dinner with friends.
If you're not a fan of Brussels sprouts, I urge you to give this recipe a try.
I PROMISE you it will change your mind!!!


Olive or vegetable oil
2 lbs fresh Brussels sprouts, halved
10oz Baby Bella mushrooms, cleaned and sliced
1/2 cup pine nuts
1/2 cup sliced sun dried tomatoes, packed in oil
1/2 cup heavy cream
salt and pepper to taste


Heat oven to 400ºF.
In a large bowl, toss sprouts with oil and salt and pepper until coated. Place sprouts on a baking tray, cut side down. Place in oven and roast until golden and caramelized on the bottom, and good 20-30 minutes, or even longer.
 While the sprouts are roasting, in a large skillet, saute mushrooms in a little more oil. When the sprouts are ready, add them to the pan along with the rest of the ingredients. Give it a good toss to make sure everything is coated. Adjust seasoning, if needed.

Tips:
-When you're cutting your sprouts, be sure to cut them vertically through the stem end. If you cut them horizontally, then the leaves will all fall apart.
-The cream is meant to just coat everything to make it richer. It's not really a cream SAUCE. If you'd like things to be a little saucier, I would add a splash or two of chicken or vegetable broth.
-Btw, if you'd like to make this a Vegan recipe, just omit the cream and add a little Futter, which is a Vegan butter substitute. Great then!

Granola Bars

This is a quick and easy snack that is as satisfying as it is delicious. I was looking for a healthy something for my friend, Matt, and I happened upon this granola recipe from Alton Brown. To be quite honest, I'm not a health expert, but these bars certainly seem like they're packed with all kinds of "good for you". Nuts, seeds, dried fruit, grains, and just enough sweet to bring it all together. Works for me!! They're perfect for a quick breakfast on the go or and easy mid-afternoon snack to hold you over until dinner. So go ahead and give 'em a try.
They're so chewy and tasty, you'll forget that they're good for you!
I'm glad you liked them, Matt!


8 ounces old-fashioned rolled oats, approximately 2 cups
1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
3 ounces sliced almonds, approximately 1 cup
1 1/2 ounces wheat germ, approximately 1/2 cup
6 ounces honey, approximately 1/2 cup
1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
1 ounce unsalted butter, plus extra for pan
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries


 Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.  Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.


Tips:
To make them in a 9x13 pan, simply increase all the amounts by half, and bake as directed.
To perfectly flatten them in your pan, butter the bottom of a smaller pan, and then press it down on top of the granola before baking. You'll have a perfectly smooth top.
This recipe lends itself to any number of variations. I used pumpkin seeds instead of sunflower seeds, and I use dried berries and mangoes. I also added a little bit of cinnamon. YUM!

Nutty Pear and Craisin Dip

 

This is a quick and simple party dip that I threw together for my family's get together on Christmas Eve. It was a big hit! I love that it's sort of unexpected as far as party dips go. Usually, you'd expected an herbed cheese or something savory, but this one is a little bit sweet and has a very light and fresh flavor. And when you serve it on regular Triscuits or Wheat Thins, you get a little salty hit that makes everything balance. So good! I also love that you can really taste each one of the ingredients, but everything comes together perfectly. Cool, huh? Hope you like it!

2 (8oz) pkgs cream cheese
2 ripe pears, any kind, peeled, cored, and chopped
1 cup craisins
1 cup chopped walnuts or pecans
Salt and pepper to taste

Simply place all ingredients in a food processor and pulse until nicely blended but still chunky. Serve with Triscuits or Wheat thins.

Tips:
The key to this recipe's success is that none of the ingredients overpowers the others. Everything blends perfectly. But you're the cook! So if you'd like to add a few more craisins, or an extra handful of pecans, be my guest. Like my Mom always said, "do you like a lot? add a lot!"
If you want to use canned pears, don't put them in the food processor to mix them because they'll become too mushy. You really want them to be chunky just like the other ingredients. So just chop them up separately, then fold them into the mixture after you've pulsed everything else.
If the mixture if too thick, add a few drops of water to bring it to spreadable or dippable consistency. (Is dippable a word?? ) If you're using canned pears, you can add a little of the juice from the can.
For a little variation and a stronger flavor punch, try substituting half of the cream cheese with goat cheese or even bleu cheese.

Pecan Squares

 If you like a gooey sweet classic Pecan Pie, you'll love these little squares of awesomeness. They have a very similar buttery rich flavor as the pie, but sometimes it's more convenient to have something that doesn't need plates and forks in order to serve it. As my sister Cathy would say "We need some sort of picky-uppy dessert", and that's exactly what this is. And if you're making them for a holiday meal, you might already have several other kinds of pie, and this will add a little variety to your dessert table.
 I made them so long ago, I can't even remember where I got the recipe. I know I tried several different versions, probably stemming from Ina's. (Her recipe makes a TON, so I remember wanting to scale it down a bit). This is such a simple basic recipe, anyone can do it! While the crust is baking, you just stir the filling ingredients together and you're good to go. Easy!
 So, even if you're not making them for a holiday meal, keep these squares in mind the next time you need a picky-uppy dessert. Your family will love you for it!

Crust:
2 1/4 cups flour
1 cup 10x sugar
1 tsp vanilla
1 cup butter

Filling:
 3 eggs
1 cup Karo dark corn syrup
1 cup sugar
2 tbs melted butter
1 tsp pure vanilla extract
4 cups pecans
pinch salt

Place all crust ingredients in a food processor and pulse until it comes together into a dough. Press into 9x13 pan lined with parchment paper. Prick all over with a fork (to keep the crust from puffing up) and chill for 15 minutes. Place in a 350ºF oven for 15 minutes. While it's baking, make the filling.
Stir together all filling ingredients. Pour over hot crust. Bake for another 20-25 minutes. Let cool completely or chill before cutting into squares.


 Tips:
 For an extra decorative touch, after cutting them into squares, dip just one edge of each square into melted chocolate chips. You could also drizzle each one with a little melted white and/or milk chocolate chips. Just place them on a tray until the chocolate is set before serving.
 Be sure to leave a little excess parchment paper hanging over the sides of the pan. Then when it's finished baking and cooling, you can use the paper as a sling to lift the entire batch out of the pan in one piece. Now you can use a big knife to make perfect cuts without ruining your pan!

Pecan Pie Muffins

Here's a quick throw-together that is as delicious as it is easy. Basically, if a pecan pie and a muffin had a baby, this would be it. It's a little gooey in the middle, but it holds up like a muffin. And it's SO amazingly good! As soon as I saw Trisha Yearwood making them on her show, I wanted to try 'em. If you like pecan pie, you MUST give them a try. You'll LOVE them! They're perfect for a holiday breakfast or brunch, or just because you're feeling a little nutty. See what I did there...

Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup all-purpose flour
2 large eggs
1 1/3 sticks butter, melted
 

Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.

Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes. 

 

 

 Tips:

I added a little vanilla extract and a big pinch of salt. I think that's just what they needed! 

Be sure to spray the muffin liners, otherwise the paper will stick to the muffin when you go to eat it. I used baking spray that has flour in it, and it turned out perfectly.

This recipe also makes great mini-muffins; just shorten the baking time by 5 minutes.

Spiced Pecans

 Once upon a long long time ago, I was helping my friend Eleanor decorate for Christmas. She had this wonderful Santa Claus collection and I was helping her display them. She also had these little gems of pecan deliciousness that were SO hard to resist... I couldn't stop eating them and asked her to quickly jot down the recipe for me.
 Well, cut to about a million years later when Neil, Lea, Katie, and Aniell came over to help me decorate my tree. Neil brought me a little gift bag filled with spiced pecans from his Mom, Mary Beth, (who is a fabulous cook, btw) and I immediately thought of Eleanor and our little Santa decorating night. I quickly looked in my old recipe box, and lo and behold, there was the little scrap of paper that Eleanor gave me that night. How could I have forgotten about this? One taste and you'll be making them every year during your holiday season. They're SO delicious and SO SO easy. You could even make a few batches and fill up little cellophane bags tied with ribbons and give them as gifts, just like Mary Beth does. Thanx to Eleanor for giving me the recipe, and thanx to Mary Beth for the gift! People always love when you give them a home made gift, dontcha think?
They'll love this one too!!

1 lb pecan halves
1 egg white
1 tbs water
1 cup sugar
1 tsp salt
1 tsp cinnamon

Beat egg white and water until frothy but not stiff. Set aside.
Mix sugar, salt, and cinnamon.
Pour pecans into egg white. Stir to coat well.
Add sugar mixture and stir carefully until the pecans are covered,
Spread pecans on a cookie sheet.
Bake 40 minutes at 275ºF, stirring every 15 minutes.
Remove from sheet to cool. Store in an airtight container.

Tip:
As far as I'm concerned, the first rule of cinnamon is that there's no such thing as too much. I was about to add more cinnamon to the sugar mixture but decided to go even further and added a tsp of apple pie spice blend. What's not to love?? Also, don't forget the salt. That makes all the difference!!

Brown Sugar Caramel Pound Cake

Here's an easy recipe that I first saw when my friend Roe posted it on Facebook. I have no idea where she got the recipe, but like I always say, since she's the one who brought it to me, she's the one who gets the credit! It's SO simple to make and it's REALLY delicious. I made it for a little family gathering recently, and it was a HUGE hit. Everyone immediately asked if the recipe was on my blog. Well now it is!! It's perfect for any occasion or holiday dinner, and it's really simple to make.
Give it a try! And thanx again, Roe!

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Caramel Glaze:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Glaze over cooled cake.

Directions for Caramel Glaze:
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Tips:
 Substitute any kind of nuts or if you're not a fan, just omit them completely.
 Be sure to grease the pan extremely well. You can use butter or shortening and then dust it with flour if you don't have any floured baking spray. Just using regular nonstick baking spray probably won't work in this particular recipe because it's a very sticky cake.
 I always think it's a great idea to garnish with what is in the cake, so I decorated the top of the cake with pecans. Besides looking decorative, this lets everyone know that there are nuts in the cake, just in case anyone has an allergy.

Ina's German Chocolate Cupcakes

Ok here's a fun fact. Did you know that German Chocolate Cake is not from Germany at all? Nope! It's as American as apple pie! The cake gets its name from an American chocolate maker named Sam German, who formulated a kind of dark baking chocolate which was originally used in the recipe. So, actually, it should be called German's Chocolate Cake. Crazy, huh? Who knew?!
 Here's a cupcake version. They're fabulous and yummy and, let's be serious, can anyone resist that caramel coconut frosting? I think not! SO delicious! This recipe is Ina Garten's and is now my go to recipe. I think I need to make these again!

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons freshly brewed coffee
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

Coconut Frosting:

12 tablespoons (1 1/2 sticks) unsalted butter
1 (12-ounce) can evaporated milk
1 1/4 cups light brown sugar, lightly packed
4 extra-large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups sweetened flaked coconut
1 cup blanched sliced almonds, toasted
1 cup chopped pecans
1/4 teaspoon kosher salt


Preheat the oven to 350 degrees. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.

Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

For the frosting:
 Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

Tips:

For me, the key to the icing is the almond extract. Be sure to include it! Oh and also the kosher salt! It just makes everything SO much better. 

I didn't have sliced almonds, so I just left them out and they were still delish. Just sayin'.

Fruit and Nut Oatmeal Topper

  Here's another quick recipe for my college friends who live in a dorm. It's perfect for a quick breakfast if you overslept and you don't have time to grab breakfast before class. It's also really cheap and ready in a snap. The only kitchen equipment you'll need (besides a microwave) is a knife, 2 bowls and a spoon. Easy, right? It's definitely a much more healthy breakfast option than the usual junk food and it tastes about a MILLION times better than cold leftover pizza. It's the perfect fuel to fill you up and give you a great start for a long day of classes. Try it!

1 large apple, peeled and sliced
a handful of raisins or other dried fruit

a handful of pecans or any other kind of nuts
a tiny drizzle of water
a sprinkle of cinnamon, nutmeg, or pumpkin pie spice
a sprinkle of sugar (optional)
Instant oatmeal (individual serving, any flavor)

 In a small bowl, combine raisins, apple, nuts, and water. Sprinkle with cinnamon and sugar and microwave three minutes. Cooking time may vary. Fruit must be cooked soft, but not mushy. Cook in 30 second intervals until the right texture is achieved. Prepare oatmeal according to package directions. Top with fruit and nut mixture.

Tips: 
Substitute any fruits or nuts you like! (And no, I'm not talking about your friends.)
Obviously, the amounts are to suit your taste. If you like a lot of something, add a lot! Just throw in a handful of this and a handful of that, as much as you like! 
You can take a quick shortcut and use a handful of granola instead of the fruits and nuts.
Btw, this topping goes GREAT with a big scoop of vanilla ice cream. Kind of reminds me of a warm apple pie...Just sayin!

Praline Pumpkin Dessert

Here's a quick and easy dessert that would be a PERFECT ending for your holiday meal. It's kind of like one of those old timey "dump" cakes, where you just dump everything into the pan and bake it. Simple, huh? It's sweet and yummy and festive, all at the same time! And it's a Betty Crocker Recipe, so, you know it's tried and true. Oh, and don't forget the whipped topping!
Try it!

1 can (15oz) pumpkin (not pumpkin pie mix)
1 can (12oz) evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 box Betty Crocker Super Moist golden vanilla cake mix
1 1/2 cups chopped pecans or walnuts
3/4 cup better, melted
whipping cream, whipped, if desired
additional pumpkin pie spice, if desired



Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes. To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

Tips:
This recipe is perfect for a holiday meal because you can make it up to 2 days ahead of time and then just store it covered in the fridge.
Instead of using whipped cream, I decided to use Cool Whip. It's easier and lighter and you can keep a tub of it in the freezer until you're ready for it. Then just defrost and top your dessert. Easy!
I know the directions say to serve it warm or chilled, but I think it's SO much better when it's chilled. The top sets up a little more and becomes a little more crumbly, more like a crumb topping. Love.

Butter Pecan Ice Cream

What's your favorite ice cream flavor??
This was the question that I posed to my friends and family as soon as I got my ice cream maker. I figured if I'm going to be making ice cream, I might as well find out what everyone's favorites are, right? Right.
Well, I have to say I was a little surprised at some of the answers. First of all, most people gave me BRANDS of ice cream, rather than FLAVORS of ice cream. They'd say "Breyer's" or "Ben and Jerry's." I had to go back and say, "No, I mean I want to know what FLAVOR of ice cream is your favorite." And even then, they'd say a brand name plus the flavor, like "Häagen-Dazs Dulce de Leche", or "Ben and Jerry's Coffee Coffee Buzz Buzz Buzz". "Ok, lets try this again, just tell me what FLAVOR you like!" Whew! I didn't think I was asking such a complicated question!!!!
It wasn't until I finally just decided to Google it that I found out that Vanilla and Chocolate are first and second (respectively) in the favorite flavor department, and Butter Pecan comes in a very honorable third.
So, clearly, Butter Pecan needed to be included in my birthday week of ice cream making. Well, not only that, but also it was one of my Mom's favorites, and it's also my BFF Paul's favorite too. Even if pecans are not your thing, I think you should try this recipe. Just leave the pecans out! Yes, it's true that they add a yummy toasty flavor to the ice cream, but the browned butter brown sugar ice cream is so yummy, you won't even miss 'em!


6 tbs butter
1 cup brown sugar
1/4 tsp salt
2 cups whole milk
6 large egg yolks
2 cups heavy cream
1 tsp vanilla
1 cup pecans


In a medium thick-bottomed saucepan on medium heat, melt the butter stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar melts. Be careful not to burn!
Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let it boil or the mixture may curdle.
Whisk the egg yolks until they lighten in color. Slowly pour half of the milk/sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk/sugar mixture.
Stir constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Pour the custard through the sieve and stir it into the cream. Add vanilla. Chill mixture thoroughly in the refrigerator.
While the mixture is chilling, place pecans in a dry skillet over medium heat and toast them for a minute or two, just until they become aromatic. Be careful not to burn them! Add a tablespoon of butter and a pinch or two of salt. Give them another toss and then place them on a tray to cool. Once cooled, give them a rough chop.
Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
Fold in the chopped pecans. Scoop the soft ice cream into an airtight container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.


Tip:
To speed up the cooling process, place your cooked custard base in a bowl, then place the bowl in a larger bowl full of water and ice. Be careful not to get any of the water in the custard! The ice water bath will chill the base for you in no time!

Mandarin and Pecan Salad

A salad can be a delicious intro to a meal, a light accompaniment to a rich dish, or it can be a meal all on its own. You can throw just about anything into a salad, drizzle with your favorite dressing and you're good to go. This doesn't mean you have to go crazy, though, like you're at a salad bar with a million different salad components. Sometimes the best salads are the simplest!
This specific combination of ingredients is so simple, it's barely a recipe. But you won't believe how tasty they are together. Your guests will be raving about your dinner, even before they get to the main course!


2 hearts Romaine lettuce
1 14oz can Mandarin orange slices, drained
1 cup pecan halves
2-3 tbs butter
1 tbs sugar
pinch salt
poppy seed salad dressing

Remove the core end of the Romaine hearts, then slice the lettuce "cross-ways" into 1 inch strips. Separate the leaves and place them in a large salad bowl. Top with orange slices.
Place pecans, butter, sugar, and salt in a small skillet. Gently heat over medium heat and stir until the sugar is dissolved and the pecans are well coated and slightly toasted. Spread pecans into a single layer on a baking tray or piece of parchment paper. Once cooled, toss the pecans with the lettuce and the orange slices. Serve with your favorite brand of poppy seed dressing.


Tips:
You don't even have to candy the pecans. They'd be delicious just as they are, but I'd still recommend toasting them for a minute or two in a dry skillet.
For a refreshing variation, try substituting fresh sliced peaches for the Mandarin oranges. The sweet and sour flavor of the dressing is SO good on peaches! I usually don't mention specific brands, but I must say, I'm particularly fond of Brianna's Rich Poppy Seed Dressing.