Pecan Pie MUFFINS?!?

 OH MY!!   I found the greatest recipe for pecan pie fans (me!)!  It makes 12 muffins and 1 is a suggested serving.  That didn’t happen.  I ate 3 of them!!  It only takes a few ingredients.  Make sure you use the foil cupcake liners.  The paper ones stick and so do the silicone ones. I learned the hard way so you don't have to.  Make sure you have a big glass of milk ready to go with it.  Get ready to say, "May I have another, please?"

Pecan Pie Muffins

 

1 cup of chopped pecans

1 cup of firmly packed brown  sugar

½ cup of self-rising flour

2 large  eggs

1 stick of melted butter

Preheat the oven to 350° and place foil-baking cups in muffin pans.  In a large bowl, mix together the pecans, brown sugar and flour.  Beat the eggs very well. Pour the eggs and melted butter over the dry ingredients and mix to combine.  Spoon the batter into cups ⅔ full and bake for 20 to 25 minutes.

 

This Recipe is GRAPE!!

How many of you love the grape salad at Chicken Salad Chick?  It is SO good!!!  I finally found a recipe that’s the closest I have ever tasted!  The hubby liked it so much, he said he’d like to have it with dinner every night!  

Grape Salad with Brown Sugar & Pecans

8 oz cream cheese, softened

1 cup sour cream

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

2 cups seedless red grapes

2 cups seedless green grapes

1/2 cup chopped pecans 

1.  In a large mixing bowl, combine softened cream cheese, sour cream, brown sugar, granulated sugar, and vanilla extract. Mix until smooth and creamy.

2.  Gently fold in the pecans, red and green grapes until they are fully coated with the creamy mixture.

3. Cover the bowl and refrigerate for at least 1 hour to overnight to allow the flavors to blend.

4. Scoop into a bowl and enjoy this creamy, delicious, sweet delight!

Peanut Butter Pie!!!!! MMMMMMM!

  Last summer we had some neighbors over for dinner.  They brought a delicious pie with them for dessert.  It was so good, I had to have the recipe.  She said she found it in a magazine.  Not sure which one.  This turns out to be one of my favorite pies.  What's your favorite pie?  My top 3 are apple, peach, and peanut butter.  Just thinking about them makes my mouth water!

No Bake Peanut Butter Pie

4 oz. cream cheese, softened

3/4 cup powdered sugar

1/2 cup peanut butter

1/2 cup milk

1  8 oz. thawed Cool Whip

1 chocolate cookie crust

Caramel topping, chocolate shavings, peanuts - optional

Cream together cream cheese and powdered sugar with a mixer.  Add in peanut butter and milk.  Beat until smooth.  Add in Cool Whip.  Pour into crust, cover, and place in freezer for at least 2 hours. Serve with topping if desired.  Store in the freezer.                                                          Serves 6-8

Best Casserole EVER!

 You can’t go wrong with this casserole unless you have a nut allergy.  Trust me!  This one will be a hit!  The best part is there is NO COOKING INVOLVED!  Yes!  You read that right.  You’ll have people asking you to bring this one over and over to gatherings!  The recipe is in the picture.

Oh Baby!!!

 Here is a quick and easy treat for the Fall.  Guess what the best part is!  It tastes like the nougat filling inside a Baby Ruth candy bar!  You could add in some milk chocolate chips for the full fledged goodness of a Baby Ruth. 😋  All you need is a can of cocktail peanuts, a bag of candy corn, and a ziploc bag.  

1 cup cocktail peanuts

1/3 - 1/2 cup candy corn

1/2 cup milk chocolate chips, if desired

Pour into a ziploc bag and mix well.

THAT'S ALL THERE IS TO IT!!!  Grab a handful and enjoy!!

Butterfinger Brownies

Brownies are always a welcome treat!  I saw a bag of Butterfinger Bits in the grocery store and thought they would be good in brownies.  I followed the directions on the brownie mix box and then added 1 bag of Butterfinger Bits.  I had to cook them about 9 minutes longer than the box recommended.  They came out a little chewier than normal, but they tasted good!  Would you like to make them a little richer?  Top them with some caramel sauce!

   
 

Co-Co-Coconut

I made this a couple of weeks ago, but haven't stopped to share it until now.  Someone told me about this and when I saw the recipe, I did what I always do.  I changed a few things and tweeked it to make it my own.  Here's the tweeked (improved) version.

Coconut Custard Pie

1/2 cup of Bisquick or other pancake mix
3/4 cup of sugar
4 eggs
2 cups half and half
1 cup sweetened flaked coconut
1 tsp. vanilla
1 Tb softened butter

Preheat oven to 400 degrees.  Combine all the ingredients and mix by hand.  Pour into a 9" or 10" pie plate that has been buttered or sprayed with Baker's Joy.  Bake for 25 - 30 min.  Crust will form on it's own.

Want to give it a little extra goodness?  Spread milk chocolate chocolate chips on the top.  Let them melt and spread with a spatula.  (You're welcome. ;) )

Peach-a-licious!

Tomorrow is Memorial Day.  The day we reflect and honor those who fought and continue to fight for our freedom.  This is the day most people have their first official cookout of Summer.  I will be making BBQ ribs and chicken, baked beans, breaded zucchini slices, corn on the cob, and a sour cream peach pound cake made with fresh peaches.  The best part is that my Mama is coming to have dinner with us!  My mom is 87 years old and isn't in the best of health so any time I get to spend with her is valued.  I hope she enjoys this meal and her time with us.

Sour Cream Peach Pound Cake

1 cup of softened butter
2 cups of sugar
6 large eggs
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups plain flour - regular or Gluten free
1 tsp cinnamon
1/4 tsp baking soda
1/4 cup salt
1/2 cup sour cream (don't use the light or fat free sour cream)
2 1/4  peeled and diced fresh peaches (I used 7 peaches)
1/2 cup plain flour - regular or Gluten free

Preheat oven to 350 degrees.  In a large bowl mix the butter and sugar until creamy.  Add the eggs one at a time and beat well.  Add in the almond and vanilla extracts.  Add in the 2 1/2 cups of flour, cinnamon,  baking soda, and salt.  Add in sour cream and beat until smooth.  Combine peaches and 1/2 cup flour in a plastic bag and coat.  Fold in the peaches to the mixture.  Pour into a bundt pan that has been sprayed with Baker's Joy.  Bake for 70 - 75 min until a cake tester or toothpick comes out clean.  Cool before removing from pan.

Cinnamon Drizzle Icing

1 cup powdered sugar
1 tsp vanilla
1 tsp cinnamon
2 Tb of liquid French Vanilla coffee creamer

Combine all the drizzle ingredients into a bowl.  With a fork, stir and mix the ingredients until smooth and creamy.  Drizzle over the cooled cake.

*If possible, make the cake a day in advance so the flavors have a chance to blend better.  (Ignore the 1970's Tupperware cake saver plate.)

Cheese Danish

I love cheese danish.  Don't you?  I made this recipe this morning and wanted to share with all of you!  It's very easy and the family will enjoy every bite!

Cheese Danish made with Crescent Rolls

2 cans ready to use refrigerated crescent rolls
2 packages 8-ounce packages cream cheese
1 cup sugar
1 tsp vanilla extract
1 egg

Topping:

½ cup melted butter

¼ cup sugar

1 tsp. cinnamon (Add a drop of doTERRA Cinnamon Bud oil for a little extra cinnamon taste.)

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with a non-stick spray.  Lay a roll of crescent rolls in the pan and pinch the openings together.  Press to the edges of the dish.  In a bowl, beat the cream cheese, sugar, vanilla, and egg together until smooth.  Spread the mixture over the crescent rolls. Lay the other tube of crescent rolls on wax paper.  Pinch the openings together and press out.  Lay the dough on top of the cheese mixture.   Mix cinnamon, sugar, and butter and pour the mixture over the top before putting it in the oven.  Bake for 35 minutes until the top is golden brown.  Cool for 20 minutes before cutting.

Another option:

If you prefer glaze instead of the cinnamon topping, you can do this.

Glaze:

1 egg white
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 tbsp milk

Brush the egg white on top of the danish.  Bake for 35 minutes until the top is golden brown.  Mix powdered sugar, vanilla, and milk until smooth and creamy.  After the danish has cooled for about 20 minutes, drizzle the glaze over the top.

Thanksgiving Treat

Well, HELLO!  It has been a while, hasn't it?  Lots of things have been going on since my last post in August.  School started for one thing and we all know how exhausting that can be whether your a parent, kid, or teacher.  Then my mom gave us a scare with a trip to the hospital.  Next, we started house hunting, found a house, packed up, moved closer to my mom, and now we are selling our other house.  We moved in to the new house about 2 weeks ago and we're still surrounded in boxes, trying to find things (Hubby found my alarm clock last night!), and trying to find a place for everything.  I hate moving.  It's too much trouble, yet this is the 4th time in 38 years we have done it.  Since it's just the 2 of us left at home, we downsized.  I didn't think it would be so hard, but it is.  Goodwill LOVES us.  We gave away 11 packed carloads of things and we have already started a collection to donate again.  It feels really good to let go of things.  Each of the kids also took some items they wanted.  There were even some things for the Grands.  It took me forever to pack up because I went through things to take out what I didn't need or want and sometimes I'd get stalled because I would start reminiscing.  I found an ancestry project my daughter did in 8th grade.  I found a handwritten recipe from my Grandma!  She made these special brownies at Easter and Christmas every year, but she called them her "chocolate cookies."  Oh, how I miss my Grandma.  The recipe was a special find.

Speaking of recipes, here's one that will be a great one for Thanksgiving or Christmas parties.  You make it ahead of time!  You know how I love recipes like this! Before you get started, run by Wal-Mart or the grocery store and pick up 12  1/2 pint Mason jars.  They are small and the perfect serving size!  You could also do it in a 9x13 baking dish if you don't want to bother with Mason jars.  You could even use juice glasses and top them with Press-n-Seal.  Whatever is easiest for you!  The jars are just so stinkin' cute!

Chocolate Eclairs in a Jar

1-2 sleeves Graham crackers, crushed
2 (3¼ oz.) boxes instant French vanilla pudding
3 ½ c. milk
1 (8 oz.) container Cool Whip, thawed
1 can of milk chocolate frosting

Crush your graham crackers up into small pieces.  I usually put them in a ziploc bag and roll over them with a rolling pin. Use about 2/3 of the crumbs in the jars.  Save the remainder.  In a bowl, combine pudding mix, and milk.  Mix for 2 minutes with an electric mixer.  Add in Cool Whip until blended.  Divide mixture up among the 12 jars.  Fill each one about 2/3 full.  Add another layer of crushed graham crackers on top.  If you need more crumbs, crush up more crackers.  Open the can of chocolate frosting and remove the foil top.  Microwave for 1 minute.  Spoon or pour the frosting into the jar to top it off.  Refrigerate for 6-8 hours with the jar lids off so the frosting can firm up.  Guests an pick up a jar and spoon and enjoy.  These would also make nice little take home desserts!

Happy Thanksgiving!  I hope yours will be AMAAAAAZING!!!
 

Hubby Had A Birthday!!

Yes, Hubby had a birthday yesterday!  Poor thing got a little overlooked on his day.  My 88 year old aunt was taken to the hospital with a BP of 42/18.  She is not well.  I stayed with my mom and cousin at the hospital for a good portion of the day.  I sat in on the details for arranging hospice care, shared stories, tears, and lots of love.  In the meantime, hubby was at home doing the finishing touches for rebuilding our deck.  It looks beautiful!  The original deck had some problems with rot, but not any more.  Mr. Fix-It took care of it and it's better than what the builder did.  Yep, Hubby can fix anything!  But with everything we had going on yesterday, he didn't get a cake, or a pie, or anything for his birthday.  :(   So today I made him something special.  He is enjoying the heck out of it too!  Here's the recipe so you can enjoy it as well!

Brownie Ice Cream Cake

1 brownie mix (prepared according to directions) 
1 carton of ice cream, softened (I used vanilla)
4 Heath Bars (or candy of your choice)
Caramel or chocolate topping

Prepare the brownie mix according to the directions on the box.  I baked mine in a 9x13 dish.  Bake and let cool completely.  With a plastic knife, cut the brownies into squares.  The plastic knife keeps the brownies from tearing up.  Spread the softened ice cream over the top of the brownies.  Crush the candy bars into tiny pieces.  I used my little food processor for this job.  Spread candy bar crumbles over the top of the ice cream, then drizzle caramel or chocolate syrup/topping on the top.  Cover and place in the freezer for a couple of hours.  Since you pre-cut the brownies, serving this will be a breeze.

Peanuuut, Peanut Butter

Every time I say the words peanut butter, I think of our music minister, Larry Mize.  He has made this song infamous at Vacation Bible School!  I would imagine most Vacation Bible Schools don't sing Peanut Butter and Jelly, but ours ALWAYS does!  Good memories, Larry!

Last week, one of my best friends, Susan, sold her house and moved on to the next chapter of her life.  I am so blessed to have been included in some of these chapters and look forward to being included in many more.  Once her house was packed into Pods she came to stay with me for a couple of days.  I was so excited to have her here.  We had a great dinner and I made a new dessert.  I had found a peanut butter dessert, but it contained gluten.  I have decided to try and go gluten free and cut back on dairy to see if I feel any changes from it.  So, as usual, I modified the recipe to meet my needs.  After we all had dessert, I realized I didn't take a picture.  I'm sorry!  I'll try to take a picture next time!

Peanut Butter Pudding Dessert

1 1/4 cups almond milk

1 box (3.4 ounces) instant sugar free vanilla pudding

1/2 cup peanut butter

8 ounces (1 container) fat free Cool Whip

1 cup Reese’s Pieces, for topping

Mix 1 1/4 cups almond milk with the pudding in a large bowl. Let it set for a few minutes, then stir in the peanut butter and half of the Cool Whip.  Spread the peanut butter mixture into an 8x8 glass dish.  Spread the rest of the whipped topping over the pudding mixture and sprinkle the top with Reese’s Pieces.  Chill for about 2 hours before serving.