INGREDIENTS:
2 c. flour
1 c. firmly packed brown sugar
1/2 c. butter, softened
DIRECTIONS:
Preheat oven to 350 degrees. In a 3 quart bowl combine crust ingredients. Mix at medium speed, scraping sides of bowl often, 2-3 minutes or until well mixed and particles are fine. Pat firmly into ungreased 13 x 9 x 2 inch pan. Sprinkle 1 cup whole pecans evenly over unbaked crust.
Prepare Caramel Layer: 1/2 c. firmly packed brown sugar 1 c. milk chocolate chips
In a heavy 1 quart saucepan combine brown sugar and butter. Cook over medium heat, stirring constantly until entire surface of mixture begins to boil. Boil 1/2 to 1 minute, stirring constantly. Pour evenly over pecans and crust.
Bake near center of 350 degree oven for 18-22 minutes or until entire caramel layer is bubbly and crust is light golden brown. Remove from oven. Immediately sprinkle with chips. Allow chips to melt slightly (2-3 minutes). Slightly swirl chips as they melt. Leave some whole for a marbled effect. Do not spread chips. Cool completely. Cut into 3-4 dozen bars.
Sunday, December 30, 2007
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves
FOR CARAMEL:
2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.
2 c. flour
1 c. brown sugar
1/2 c. sweet butter, softened
1 c. pecans & halves
FOR CARAMEL:
2/3 c. sweet butter
1/2 c. brown sugar
1 c. chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl combine flour, brown sugar and butter. Using electric mixer, mix at medium setting until blended, 2-3 minutes.
Pat mixture into 13 x 2 x 9 inch pan. Sprinkle pecans evenly over top. Prepare caramel. Combine butter and brown sugar in 1 quart pan. Cook over medium heat until surface boils. Boil 1 minute, stirring constantly. Pour over crust. Bake approximately 18 minutes. Remove from oven. Sprinkle with chips. Let melt 2-3 minutes. Slightly swirl chips. Cool then cut.
Butter Pecan Turtle Cookies
INGREDIENTS:
2 c. flour
1 c. brown sugar
1/2 c. soft butter
CARAMEL LAYER:
2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.
2 c. flour
1 c. brown sugar
1/2 c. soft butter
CARAMEL LAYER:
2/3 c. butter
2 c. brown sugar
1 c. whole pecan halves
1 (12 oz.) bag chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Combine crust ingredients. Pat crumbs into a 9 x 13 inch pan (ungreased). Sprinkle pecans evenly over unbaked crust. Prepare caramel layer.
Put butter and brown sugar in a small saucepan and bring to a boil. Pour ribbon fashion over nuts. Bake 18-22 minutes until bubbly on top. Immediately sprinkle with chocolate chips. Cool completely and cut. Freezes well.
Friday, December 14, 2007
SUGAR - FREE CHOCOLATE PECAN COOKIES
Ingredients:
2 c. Bisquick
2/3 c. brown Sugar Twin
1 box (4 serving size) sugar-free instant butterscotch pudding
1 box (4 serving size) sugar-free instant chocolate pudding
4 tbsp. butter, melted & cooled
1 tsp. vanilla
3/4 c. mayonnaise
2 1/2 oz. chopped pecans
Directions:
As listed mix all ingredients together, beating well after each addition. Drop dough by teaspoonful onto ungreased baking sheets. Bake at 350 degrees for 16 to 18 minutes or until firm. Cool on pan 5 minutes and then transfer to paper towels. Makes 4 dozen - at about 45 calories per cookie.
2 c. Bisquick
2/3 c. brown Sugar Twin
1 box (4 serving size) sugar-free instant butterscotch pudding
1 box (4 serving size) sugar-free instant chocolate pudding
4 tbsp. butter, melted & cooled
1 tsp. vanilla
3/4 c. mayonnaise
2 1/2 oz. chopped pecans
Directions:
As listed mix all ingredients together, beating well after each addition. Drop dough by teaspoonful onto ungreased baking sheets. Bake at 350 degrees for 16 to 18 minutes or until firm. Cool on pan 5 minutes and then transfer to paper towels. Makes 4 dozen - at about 45 calories per cookie.
Flea Terminator Dog Treats
INGREDIENTS
* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
* 3 cubes beef bouillon
* 1 1/2 cups boiling water
* 2 cups whole wheat flour
* 1 cup cornmeal
* 2/3 cup brewers’ yeast
* 2 tablespoons garlic powder
* 2 egg yolks
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Dissolve beef bouillon cubes in boiling water, and set aside. Grease cookie sheets.
2. In a large bowl, stir together the whole wheat flour, corn meal, brewers yeast, and garlic powder. Add the yolks, then gradually pour in the bouillon water while stirring. Mix thoroughly to form a firm dough. On a floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. Place cookies one inch apart onto cookie sheets.
3. Bake for 20 minutes in the preheated oven, then turn the oven off, and leave the cookies inside for at least 3 hours or overnight to harden. Store in an airtight container at room temperature.
Popcorn Macaroons
INGREDIENTS
* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
* 2 cups popped popcorn
* 3 egg whites
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* 2 tablespoons granulated artificial sweetener
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Place popped popcorn into a food processor or blender; grind into small kernels.
2. In a large bowl, whip egg whites until frothy. Add baking powder, salt and cream of tartar; continue whipping to stiff peaks. Gradually mix in the sugar substitute. Fold in the popcorn pieces. Drop by teaspoonfuls onto the prepared cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on cookie sheets before removing.
No Bake Bumpy Peanut Butter Nuggets
INGREDIENTS
* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed
DIRECTIONS
1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.
* 1/2 cup natural peanut butter
* 1/4 cup nonfat dry milk powder
* 1/4 cup unsweetened flaked coconut
* 1/3 cup rolled oats
* 1/2 teaspoon ground cinnamon
* 1/4 cup wheat germ
* 1/4 cup unsweetened apple juice concentrate, thawed
DIRECTIONS
1. Combine peanut butter milk powder and coconut in a large mixing bowl. Mix thoroughly. Stir in oats, ground cinnamon, wheat germ and apple juice concentrate.
2. Shape into 1 inch balls. Chill thoroughly before serving. Store refrigerated.
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