CHOCOLATE PECAN TURTLE CLUSTERS

 Ingredients :

2 1/2 C pecans

1/2 C butter (I use salted)

1 C brown sugar

1/2 C light corn syrup

7 ounces sweetened condensed milk (1/2 of a 14 ounce can)

1/2 t vanilla

1 (12 ounce) package milk chocolate chips

1/2 t shortening (I use butter flavored Crisco)

Directions :

1. Toss 2 1/2 cups of pecans into a large skillet. Toast them over medium high heat, stirring occasionally, until they have darkened just a bit and smell fragrant and wonderful. Should only take a few minutes

2. Find yourself 2 large cookie sheets. Line them with parchment paper and spray it with cooking spray. Arrange your pecans into clusters, three to a group works well. You want to leave some space (about an inch) between each cluster.

3. Make your caramel (full tutorial with pictures found here). Place 1/2 C butter into a medium-sized sauce pan. Melt it over medium high heat. Add 1 C brown sugar, 1/2 C light corn syrup and 7 ounces sweetened condensed milk to the pan. Increase the heat just a bit and stir it continually. Cook and stir until it reaches 235-240 degrees. I generally remove it from the heat when it reaches about 234 degrees. It will continue to rise in temperature just a bit even without the direct heat, making the caramel just the right texture.

4. Stir in 1/2 teaspoon vanilla

5. Carefully drizzle about 1 1/2 teaspoons of caramel over each nut cluster. You’ll want to work quickly, as the caramel will begin to set up. Be sure there is caramel touching all of the nuts in your cluster. The caramel works like glue, sticking the nuts together.

6. In a microwave safe bowl pour 12 ounces of milk chocolate chips. Heat in the microwave for 30 seconds at a time, stirring after each cooking interval.

7. Add 1/2 teaspoon of shortening to the melted chocolate. Allow it to sit for a minute or two (so it can melt and make the chocolate chips more spreadable). Stir it all together.

8. Spoon about 1 1/2 teaspoons of melted chocolate over the top of the caramel and nuts. Swirl it around along the top making a pretty swoop with your spoon.

9. Allow the chocolate to set up. Once it has hardened and cooled you can serve them immediately, or transfer them to an air tight container.

Yummy Cream Puffs And Chocolate Eclairs – It’s A Pastry Frenzy!

 

Ingredients

PASTRY SHELLS

1 cup water

1/2 cup (8 tablespoons) Kerrygold unsalted butter

3/8 teaspoon Morton salt

1 1/4 cups King Arthur Unbleached All-Purpose Flour

4 large eggs

CREAM PUFF FILLING

2 cups heavy or whipping cream

1/4 cup granulated Domino sugar, or to taste

1 teaspoon McCormick vanilla extract

CHOCOLATE ÉCLAIR FILLING

pastry cream filling

*See easy substitute in tips, below.

ICING

1 cup Toll House chocolate chips or chopped semisweet chocolate

1/2 cup heavy or whipping cream

Instructions

Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. The icing recipe is a generous amount for icing 2 dozen éclairs. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half.

Preheat the oven to 425°F. Lightly grease (or line with parchment) two baking sheets.

Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan; this should take less than a minute.

Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It’ll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.

Transfer the mixture to a mixer, and beat in the eggs one at a time; it’ll look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

Using a generously filled tablespoon cookie scoop, or a level muffin scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3″ apart, to allow for expansion. For éclairs, pipe the batter into 5″ logs about 1/2″ to 3/4″ in diameter.

Bake the pastries for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 25 minutes, until pastries are a medium golden brown. Don’t open the oven door while the pastries are baking.

Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they’re cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.

To make the cream puff filling: Pour the cream into a mixing bowl, and begin to whip it on high speed (using your mixer’s whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.

Fill the bottom halves of the puffs with whipped cream, then replace their tops. Dust with confectioners’ sugar, and serve.

To make the éclair filling: Prepare your favorite pastry cream filling; see tips below for our favorite. You’ll need about 3 cups of filling.

Spoon the filling into the éclair shells.

To make the icing, place the chocolate chips or chunks and cream in a microwave-safe bowl or measuring cup.

Heat over low heat (or in the microwave) until the cream is very hot.

Remove from the heat, and stir until the chocolate melts and the icing is smooth. Spoon over the éclairs, spreading to the edges. Serve immediately.

Tater Tot Casserole

 

Ingredients:

1 pound ground beef

1 1-pound package tater tots

2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)

1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)

Onion and garlic powder (optional)

Directions:

Preheat oven to 350 degrees.

While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.

Spread the beef in the bottom of a 2- to 2½-quart baking dish.

Drain the liquid off the vegetables and spread them over the meat.

Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.

Arrange a layer of tater tots over the top of that.

Bake, uncovered, at 350 degrees for 50 minutes.

Crack Sticks Recipe

 Ingredients:

1 loaf (16 ounces) thinly sliced white bread, crusts removed

1 package (8 ounces) cream cheese, softened

3/4 cup confectioners sugar

1 cup sugar

1-1/2 teaspoon ground cinnamon

3/4 cup butter, melted

Instructions

Flatten bread with a rolling pin. In a bowl, combine cream cheese and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly-roll style. Dip in melted butter, then in cinnamon-sugar. Place on an ungreased baking sheet.

Bake at 350° for 20 minutes or until golden brown.

Yield: 16 roll-ups. Good warm or cold.

No-Bake Eclair Cake

 

Ingredients

2 packages of instant vanilla pudding mix (3.4 oz each)

3 cups cold milk

1 container of Cool Whip (8 oz), thawed

1 box graham crackers (approximately 14.4 oz)

1 tub of chocolate frosting (16 oz)

Directions

In a large bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the thawed Cool Whip until fully incorporated.

In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture evenly over the graham crackers.

Top with a final layer of graham crackers.

Microwave the tub of chocolate frosting for about 15 seconds to make it easier to spread.

Spread the softened frosting over the top layer of graham crackers.

Cover the dish and refrigerate for at least 4 hours or overnight for best results.

How to Prepare

Start by mixing the instant pudding mix with cold milk until it reaches a thick consistency. This typically takes about 2 minutes of vigorous whisking. Once thickened, gently fold in the thawed Cool Whip, ensuring it’s evenly mixed. Prepare a 9×13-inch baking dish by laying down a base layer of graham crackers. Spread half of your pudding and Cool Whip mixture over this layer. Continue by adding another layer of graham crackers and the rest of the pudding mixture. Finish with a final layer of graham crackers. To make the frosting easier to spread, microwave it briefly. Once softened, spread it over the top graham cracker layer. Cover the dish with plastic wrap and refrigerate to allow the layers to meld together beautifully.

Preparation Time

Mixing time: 10 minutes

Layering time: 10 minutes

Refrigeration time: At least 4 hours (overnight preferred)

Total preparation time: 20 minutes (plus refrigeration)

Servings

This recipe serves approximately 12-15 people, making it perfect for family gatherings or parties.

Irresistible Mini Crème Brûlée Cheesecakes: A Luxurious Bite-Sized Treat

 

Ingredients:

For the Crust:

1 cup graham cracker crumbs

2 tbsp granulated sugar

4 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup heavy cream

For the Crème Brûlée Topping:

1/4 cup granulated sugar (for caramelizing)

Directions:

For the Crust:

Preheat your oven to 325°F (160°C) and line a standard muffin tin with paper liners.

In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press about 1 tablespoon of the mixture into the bottom of each muffin liner, using the back of a spoon to pack it down firmly.

Bake the crusts for 5-6 minutes, then set aside to cool while you prepare the filling.

For the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and heavy cream, blending until the mixture is fully combined and free of lumps.

Divide the cheesecake batter evenly among the prepared crusts, filling each liner almost to the top.

Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

For the Crème Brûlée Topping:

Once the cheesecakes are fully chilled, sprinkle about 1 teaspoon of granulated sugar evenly over the top of each mini cheesecake.

Using a kitchen torch, caramelize the sugar until it melts and turns a deep golden brown, forming a crisp layer on top.

Allow the caramelized sugar to cool and harden for a few minutes before serving.

How to Prepare:

Start by making the graham cracker crust, which provides a buttery, slightly sweet base for the creamy cheesecake filling. Be sure to press the crumbs firmly to create a sturdy crust.

The key to a smooth cheesecake filling is to ensure that the cream cheese is softened before mixing. This helps avoid lumps and creates a silky texture.

When baking the cheesecakes, don’t worry if the centers jiggle slightly—they’ll firm up as they cool.

Caramelizing the sugar topping with a kitchen torch gives you that signature crème brûlée crunch. If you don’t have a torch, you can broil the cheesecakes in the oven, but keep a close eye on them to prevent burning.

Preparation Time:

Prep Time: 20 minutes

Cook Time: 25 minutes

Chill Time: 2 hours

Total Time: 2 hours 45 minutes

Servings:

Yields: 12 mini cheesecakes

Pizza Hut Cinnamon Sticks

 Ingredients

2 (13.8 ounce) pizza crust dough tubes

4 Tablespoons unsalted butter, melted

¼ cup white granulated sugar

2 teaspoons ground cinnamon

¼ cup packed light brown sugar (divided use)

1 ½ cup powdered sugar

1 teaspoon clear vanilla extract

2-3 Tablespoons milk (add a little to start then add more to thin if necessary)

Instructions

Preheat oven to 400F degrees

Remove the 2 (13.8 ounce) pizza crust dough tubespizza crust from the tubes and squish together to create one large dough ball. Allow it to come to room temperature.

Brush 4 Tablespoons unsalted butter, melted on the entire bottom and ½ way up the sides of a 9×13-inch baking dish (you’ll have some leftover and you’ll use this in a bit.)

Combine ¼ cup white granulated sugar and 2 teaspoons ground cinnamon in a small bowl. Sprinkle 2 teaspoons of the mixture on top of the butter.

Use 1 Tablespoon light brown sugar and sprinkle it over the cinnamon sugar (you’ll use the remaining in a bit.)

Roll and stretch the ball of pizza dough so that it will cover the bottom of the baking dish.

Place the dough into the baking dish and use your fingers to gently press and stretch the dough so that it reaches all sides and corners.

Take a pizza cutter and make one long cut down the long center of the pan.

Then cut from one short side to the other creating 8 pieces on top and 8 on the bottom. If they pull apart a little, just squish them back down with your fingers.

Brush the remaining melted butter over the top of the bread sticks.

Sprinkle the remaining cinnamon/sugar mixture evenly over the breadsticks.

Sprinkle the remaining light brown sugar evenly on top of the breadsticks.

Bake at 400F degrees for 15-17 minutes (on the middle rack) or until the dough is cooked through. I use a fork to pull up a little of the dough to make sure it’s no longer raw. Add time if needed.

Remove from the oven allow to slightly cool.

While the sticks are cooling, make the glaze. Add 1 ½ cup powdered sugar and 1 teaspoon clear vanilla extract to a small bowl.

Add the milk, one Tablespoon at a at time, mixing thoroughly, until you reach your desired consistency. Drizzle some of the icing over the top of the breadsticks. Reserve the remaining icing for dipping!