Archive for the ‘Pecans’ Category

Oatmeal Chocolate Chunk Cookies

oatmeal-chocolate-chunk-cookies
Recipe & picture courtesy of My Recipes

Makes 2 1/2 dozen cookies
Prep: 15 minutes
Bake: 10 minutes

  • 1 cup butter, softened
  • 1 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups uncooked regular oats
  • 1 (11.5-ounce) package semisweet chocolate mega morsels
  • 1 cup chopped toasted pecans
  1. Preheat oven to 350°.
  2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

**Personal Review: No Review Yet**

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Caramel Apple Cobbler


Recipe & picture courtesy of Rachael Ray

SIX SERVINGS
Prep Time: 15 min
Bake Time: 1 hr (plus cooling)

  • 8 apples-peeled, cored and cut into 1/2-inch-thick wedges
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1/4 cup brandy
  • 1 1/2 sticks (6 ounces) plus 2 tablespoons unsalted butter, chilled
  • 1 tablespoon pure vanilla extract
  • 3/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans, toasted
  • 2 cups whipped cream, for serving
  1. Preheat the oven to 375°. Grease a 9-by-13-inch baking dish; add the apples. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
  2. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
  3. Scatter the topping over the apples and bake until golden, 1 hour. Let cool for 10 minutes. Serve with the whipped cream.

**Personal Review: No Review Yet**

Twice-Baked Sweet Potatoes


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 53 min
Makes: 4 servings, 1 stuffed potato half each

  • 2 large sweet potatoes (1-1/2 lb.)
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 2 Tbsp. fat-free milk
  • 1 Tbsp. brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 cup PLANTERS Pecan Pieces
  1. Heat oven to 425ºF. Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined 15×10-inch baking pan. Bake 30 to 35 min. or until tender.
  2. Scoop out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes; mash until blended. Spoon potato mixture into shells; top with nuts.
  3. Bake 8 min. or until potatoes are heated through and nuts are toasted.

Shortcut
Pierce whole sweet potatoes with fork; wrap in damp paper towels. Microwave on HIGH 7 to 8 min. or until tender. Cut potatoes in half; scoop out centers and continue as directed.

Make Ahead
Stuff potato shells as directed; cover and refrigerate up to 1 hour. When ready to serve, uncover and bake as directed, increasing baking time as needed until filling is heated through.

**Personal Review: No Review Yet**