Salted Nut Roll Bars

Thanks to my aunt for sharing her great recipes!!



 Salted Nut Roll Bars

Combine: 1 yellow box cake mix
                  1/3 c melted butter
                  2 eggs

Press into a 9x13 inch pan sprayed pan.  Bake 10-12 minutes at 350F.

Cover with 3 cups of mini marshmallows.  Put the pan back into the oven for 3 minutes or until the marshmallows are puffed up. 

Remove from the oven and let it cool.

Melt together : 12 oz. bag of Reese's peanut butter chips
                          1/2 c white corn syrup
                          1/2 c butter 
Then add to the Reese's mixture: 1 tsp vanilla
                                                         2 c dry roasted peanuts
                                                         2 c rice krispies
Mix it all together then pour and spread it over the marshmallow layer.

Let it cool.  Serve.

pretzel rings

• 1 bag of pretzel rings  (hard to find but available)
• 1 package Hershey’s Kisses (any variety)
• 1 package M&M’s (any variety)
• colored sugar crystals (optional)

 

Using a lined cookie sheet  (sprayed with non-stick cooking spray if necessary), place the pretzel rings flat on each sheet (using as many as you require). Unwrap the Hershey’s Kisses and place 1 Kiss in the center of each pretzel ring. Bake at 275℉, for approximately 3 minutes—just enough to soften chocolate, not melt it (chocolate should stay in Kiss shape, but readily spread when a single M&M is pushed gently into the center). Remove from oven. Place a single M&M in the center of each Kiss, pressing down gently so the softened Kiss spreads and fills the center of the pretzel ring. If desired, sprinkle warm rings with colored sugars crystals for additional color. Refrigerate for 5-10 minutes (or until chocolate is firm), and serve as needed.

chocolate walnut cups

1/2 cup butter, softened
1 cup packed brown sugar
1 cup milk
2-3/4 cups graham cracker crumbs
2 cups milk chocolate chips
2 cups finely chopped walnuts 
Topping: 1-1/4 cups milk chocolate chips, melted

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in milk. Stir in the crumbs, chips and walnuts. Fill miniature foil baking cups three-fourths full. Place 1 in. apart on baking sheets. Bake at 375° for 10-12 minutes or until set. Cool on wire racks. Top each cookie with 1/4 teaspoon melted chocolate. Store in the refrigerator. 

~I made these for a christmas gathering. The foil baking cups made them fit right in for a christmas celebration.  

When I make them for other occasions, I use regular mini paper cups in a mini muffin tin.

Snickerdoodle Spirals

1 1/3 cups sugar
1 tablespoon ground cinnamon
1/2 cup softened butter, plus melted butter for brushing dough
3 ounces cream cheese, softened
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 3/4 cups all-purpose flour


1. Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
2. Beat softened butter and cream cheese. Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Add flour to batter in small increments, beating as much as you can with mixer. Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in by hand.
3. Divide dough in half. Roll half of dough between two sheets of parchment or wax paper into 12-by-8-inch rectangle. Remove top sheet of paper. Brush dough with melted butter. Sprinkle with 2 tablespoons cinnamon mixture.
4. Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work. Use paper to bend and roll dough as you work. Repeat with remaining dough, melted butter and cinnamon mixture. At this point, you can wrap dough in parchment or wax paper and store in a freezer-quality sealable plastic bag. Freeze overnight before baking. Dough should be very firm.
5. Heat oven to 375 F. Using sharp knife, cut dough into slices. Place on ungreased cookie sheet. Bake 8-10 minutes or until edges are firm. Cool on cookie sheet 1 minute. Transfer to rack to cool.

chocolate truffles

• 8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
• 1/2 cup of heavy whipping cream
• 1 teaspoon of vanilla extract (or other extract flavor)

Truffle coatings

• Cocoa powder
• Finely chopped walnuts
• Finely chopped almonds
• optional: coconut

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer stir constantly.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. 
3 Allow to cool, then place in the refrigerator for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
4 Roll in cocoa powder, chopped nuts or coconut and serve, or place back in the refrigerator until needed.

cinnamon rice pudding

• 2 1/2 cups of whole milk
• 1/3 cup of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup raisins

1 In a medium saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, stir to incorporate.
3 Put egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
Serve warm or cold.

blueberry morning cake

• 2 cups and 1-2 Tbsp of sifted, all purpose flour separated
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, softened
• 3/4 cup sugar
• 1 large egg
• 1/2 cup milk
• 1 pint blueberries

Topping ingredients:

• 1/4 cup unsalted butter, softened
• 1/2 cup sugar
• 1/3 cup sifted all purpose flour
• 1/2 teaspoon cinnamon

1 Preheat the oven to 375°F. Grease an 8-inch spring form pan. Set aside.
2 Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold in. Pour batter into the prepared pan. Set aside.
3 Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4 Bake for one hour. Check cake if done; if not bake another 5 to 10 minutes.
5 When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.

carrot bran muffins

1 1/2 cups whole wheat flour
1 1/2 cups bran cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange  

directions:



In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg and lemon rind, stirring just until combined.

Spoon into greased non-stick muffin tins. Bake in 400℉  (200 ℃) oven for 20 minutes or until tops are firm to the touch.

 

peanut butter chocolate towers

• 1 cup heavy (whipping) cream
• 3⁄4 cup peanut butter chips
• 11⁄2 cups prepared chocolate pudding
• Garnish: whipped cream and peanut butter chips

Recipe Preparation

1. Heat 1⁄2 cup cream in a medium glass bowl in microwave until steaming hot. Add chips; stir with a whisk until melted and smooth. Whisk in remaining cream. Refrigerate until cold.


2. Beat with mixer just until soft peaks form.


3. Spread 1 heaping Tbsp peanut butter mousse into the bottom of each of the glasses. Spread with 1 heaping Tbsp chocolate pudding. Repeat layers once. Garnish and serve, or cover and refrigerate (without garnish) up to 1 day.

Pear Pumpkin Strudel

2 cups peeled, cored and diced pears, (about 2 small)
1 cup pumpkin puree
3/4 cup firmly packed brown sugar
3/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 sheets frozen puff pastry (from 17.25-ounce package), thawed per pkg directions - divided use
1 large egg, lightly beaten
2 tablespoons cinnamon sugar

1. preheat oven to 375°F (190°C)
2. Combine pears, pumpkin, sugar, nuts, cinnamon, cloves and ginger in medium bowl. Spoon one half of filling in center third of one pastry sheet.
3. Make downward slanting strips in outer sections of pastry (3/4-inch apart) starting about 1-inch away from top of pastry and side of filling, cutting to outside edges. Starting at top, alternately fold left and right side pastry strips over filling forming a braid. Seal at top and bottom of strudel. Place on ungreased rimmed baking sheet.  Repeat with remaining filling and pastry sheet. Brush strudel with egg; sprinkle with cinnamon sugar.
4. Bake for 25 to 30 minutes or until golden brown and puffy. Serve warm.

Chocolate Caramel Cheesecake Squares

crust:

3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted


filling:
1 teaspoon unflavored gelatin
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup milk caramel (12 1/2 oz) Instructions: Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.  Remove from heat. Whisk until smooth.


glaze:
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup


Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.


Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.


Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in milk caramel gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (will fit in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.


Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.


Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.

chocolate berry tart

Crust:
1/2 cup semi-sweet chocolate chips
1/4 cup (1/2 stick) unsalted butter

3/4 cup graham cracker crumbs
1/4 cup finely ground pecans

Filling:
3 tablespoons heavy whipping cream
1 cup (6 ounces)  white chocolate chips
3/4 cup (6 ounces) cream cheese, softened
1/2 cup granulated sugar - divided
1 (10-ounce) package frozen raspberries, thawed
2 tablespoons lemon juice
3 tablespoons cornstarch
2 cups medium strawberries, cut in half lengthwise

1. For Crust: Preheat oven to 375°F (190°C). Grease 9-inch tart pan with removable bottom.
2. Melt semi-sweet chocolate chips and butter in a saucepan over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Stir in graham cracker crumbs and pecans. Press onto bottom and up sides of prepared pan. Freeze for 5 minutes.
3. 
   Bake for 8 minutes. Cool completely in pan on wire rack.
4. For Filling: Heat cream in small saucepan over medium heat until it just begins to boil. Turn off heat. Add white chocolate chips; whisk until smooth. Remove from heat. Reserve 2 tablespoons mixture in small resealable plastic bag.
5. Beat cream cheese and 1/3 cup sugar in large mixer bowl for 2 minutes. Stir in remaining white morsel mixture from saucepan. Pour into crust. Refrigerate for 30 minutes.
6. Place raspberries and their juice in blender container or food processor. Cover; blend or process until crushed. Strain through a strainer into a small saucepan. Discard seeds. Add remaining sugar. Combine lemon juice and cornstarch and add to raspberry mixture. Over medium heat cook for 5 to 6 minutes or until thickened; do not boil. Cool to room temperature.
7. Place strawberries in raspberry mixture to coat. Remove with slotted spoon; arrange over top of tart. Spoon raspberry mixture over tart. Reheat reserved white chocolate chip mixture in microwave to melt. Cut small hole in corner of bag; drizzle over tart. Refrigerate for at least 1 hour. Remove side of tart pan and place on serving platter before serving.

pumpkin cookies

2 cups butter
2 eggs
2 tsp. vanilla extract
2 tsp. baking powder
1 tsp. salt
1/2 tsp. allspice
1 cup chopped walnuts
2 cups sugar
2 cups fresh (or canned) pumpkin
4 cups flour (sifted)
1 tsp. baking soda
2 tsp. cinnamon
2 cups raisins

Preheat oven to 350° F.
Blend all ingredients thoroughly
Drop one inch dough balls onto greased cookie sheet.
Baking time 15 minutes 

strawberry pistachio quinoa pudding

• 3 cups whole milk
• 2 teaspoons vanilla or one vanilla bean
• 1/4 cup sugar
• pinch of salt
• 1/4 cup water

• 1/6 teaspoon cinnamon
• 1 cup quinoa
• a few diced strawberries
• chopped pistachios

1. Place the quinoa in a strainer and rinse with cold water for a few seconds.
2. Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. Add the quinoa and stir. Reduce heat to medium low, partially cover and cook for about 30 minutes stirring every few minutes. If skin starts to form across top of milk, just stir it back in.
3. Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and top with chopped strawberries and pistachios.

chocolate cake

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup strong brewed coffee
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

walnut butter cookies

1/2 pound butter
1/4 cup sugar
1 tsp. baking powder
2 cups all-purpose flour
1/4 cup chopped walnuts
1/3 cup confectioner's sugar

Melt butter. Add sugar and baking powder and mix well. 
Add flour one-half cup at a time and beat with a hand mixer in between additions. The dough will start to get thick. Stir in walnuts and mix. Take about 1 - 2 tablespoons of dough and roll into 2-inch logs and place on an ungreased baking sheet. Bake at 350 degrees for 15 - 18 minutes or until lightly browned. Allow cookies to cool and sprinkle with confectioner's sugar. 
Makes about 2 dozen cookies.

yummy brownies

ingredients

• 1 cup butter
• 4 (1 ounce) squares unsweetened chocolate
• 2 cups white sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups chopped walnuts

directions

~Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

~ Melt butter or margarine and chocolate, stirring the mixture constantly.  Stir the sugar into the chocolate mixture.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.

~Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.