Dessert
Where has this year gone? It’s crazy how fast time seems to be going by, Christmas is just around the corner. I’m always looking for new recipes to bring to holiday gatherings or to give as a gift to friends and neighbors. This fudge is a simple and delicious treat for your holiday parties or to give to your friends.
INGREDIENTS
22
3 cups chocolate chips
1 can (14 ounces) of sweetened condensed milk
DIRECTIONS
Line an 8 x 8 pan with foil and spray with cooking spray. Place as many full-sized peanut butter cups as you can in the bottom of your pan. Place the chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together. Once everything is melted and smooth pour on top of the peanut butter cups in your prepared pan. Chop the remaining peanut butter cups and sprinkle them over the top pressing into the fudge just a little. Cool until firm. I cooled mine in the fridge. Cut into small squares and serve.
Enjoy!
This recipe can be found at www.sixsisterstuff.com
My Mom, Lydia, and her Mom, my grandmother, has also been making these cookies for years. They have always been a favorite for so many people as we have given them out in cookie trays to friends, co-workers, and neighbors. This year I decided this would be part of my gift giving. These are easy enough even if you are like me and don’t care too much for baking. These are rich with that caramel goodness with a little crunch from the nuts. I made them without the cream of tartar for a softer caramel but if you want them with a bit more crunch go ahead and add the cream of tartar in at the same time you add the vanilla.
INGREDIENTS
35 (about) graham cracker squares
1 cup packed light brown sugar
1 cup butter
1 teaspoon vanilla
1 cup chopped pecans or walnuts (I used pecans)
1/4 teaspoon cream of tartar-optional
DIRECTIONS
Preheat oven to 350 degrees. Arrange graham cracker in a single layer on an ungreased 15 x 10 x 1-inch jelly roll pan. (I lined my pan with non-stick tin foil).
Heat brown sugar and butter until boiling, stir until well combined. Remove from heat stir in vanilla and cream of tartar if you are using it. Pour over the graham cracker covering all of them. Sprinkle the nuts evenly over the top. Bake until bubbly 8 – 10 minutes. Cool slightly and cut into squares. Using a spatula and a fork remove the squares onto non-stick tin foil. Be careful as the topping is still hot. Let cool completely.
Enjoy!
These little mini muffins truly taste like a pecan pie! You can’t eat just one of these. As a matter of fact when they were cooling and before I had taken some pictures I could not keep Jim away from them. He grabbed one, sat down and no sooner had he sat down he was back in the kitchen grabbing a couple more! These would be great with your Christmas morning cup of coffee or a sweet treat after dinner. No matter when you have them they will quickly become a favorite.
INGREDIENTS
1 cup packed brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
2/3 cup butter, melted
2 eggs, lightly beaten
DIRECTIONS
Preheat the oven to 350 degrees. Melt the butter and set aside to cool completely. In a large bowl combine the brown sugar, flour, and pecans. When the butter is completely cool, combine the butter and eggs, stir into the sugar mixture and combine.
Fill a greased mini muffin cups 2/3 full and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Remove from mini muffin pan and continue to cool on a wire rack.
Enjoy!
Are you looking for a new dessert for your holiday table? I have mentioned in the past baking is not really my thing. Well, it’s not our daughter Amanda’s either, but she was looking for a cherry pie recipe that was delicious and easy. Needless to say, I turned to the tried and true recipes from Taste of Home magazine. You can find them online through Facebook and Pinterest as well. I am a volunteer Field Editor for them. I sent Amanda this recipe knowing that it would be easy for her to make and still have great flavor. Amanda, her husband Steve, the twins and extended family enjoyed the pie after their Thanksgiving dinner. I heard not a crumb could be found!
INGREDIENTS
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening
1/4 cup ice water
2 cans (16 ounces each) tart cherries
1 cup of sugar
3 Tablespoons quick cooking tapioca
1/4 teaspoon almond extract
1/4 teaspoon salt
Red food coloring-optional
1 Tablespoon butter
DIRECTIONS
In a large bowl combine flour and salt. Cut in the shortening until crumbly. Gradually add water tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-inch pie plate with bottom crust and trim pastry even with the top edge of pie plate.
Drain cherries, reserving 1/4 cup of the juice. In a large bowl combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries. Let stand for 15 minutes.
Pour into crust. Dot with butter. Roll out the remaining pastry. Make a lattice crust, seal and flute edges. Bake at 375 degrees for 55-60 minutes. Cool on a wire rack.
Enjoy!
Although I made these in the air fryer, they can also be baked by following the package directions. These are fast and easy to make using canned apple pie filling and can be made using any kind of filling. Apple is our favorite! I drizzle them with caramel sauce when they are out of the fryer. If you are making this with blueberry filling you can make a lemon drizzle for the top using confectioners sugar and lemon juice. So many varieties can be done with this!
INGREDIENTS
1 package store-bought puff pastry
1 can caramel apple pie filling or apple pie filling
Pinch of cinnamon
Store-bought caramel sauce, I used Ghirardelli.
Olive oil to spritz
DIRECTIONS
Cut the puff pastry into 4-inch squares. Using one square at a time add approximately 2 Tablespoons Of the apple pie filling to the middle of the pastry. Sprinkle with the cinnamon and fold the pastry diagonal forming a triangle. Seal the edges using a fork. Do this for each puff you are making. Place in the air fryer, lightly spritz with oil and air fry at 375 degrees for five minutes, turn them over, lightly spritz the second side and continue to fry for an additional five minutes or until lightly golden brown.
Remove from the fryer and drizzle with caramel sauce. Let cool for a couple minutes, as the filling will be very hot.
Enjoy!
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