Turtle Rice Krispie Treats

Here’s a fun twist on regular Rice Krispie Treats...which happen to be a weakness of mine. IT Guy loves caramel, chocolate and pecans so I knew he would love these. When you’re in the mood for something a little jazzier than the ones with marshmallows...or you don’t like marshmallows, then this is for you! Pretty easy and stinkin’ good!

Turtle Rice Krispie Treats

Spray a 9x13 inch baking pan with cooking spray. Preheat oven to 350 degrees THEN TURN OFF.

1 12-ounce box of Rice Krispies

3 11-ounce bags of caramels ~ reserve 15 caramels

1 12-ounce bag chocolate chips

1 cup chopped pecans

3 tablespoons of water ~ divided use

Unwrap all but 15 of the caramels and place in a large bowl.

 Pour 2 tablespoons of the water over the caramels.

Microwave caramels at 30 second intervals until melted, stirring each time.

Pour in the cereal and stir until evenly coated.

Press cereal mixture into the pan, packing it down firmly.

Sprinkle chocolate chips over cereal mixture.

Place pan in the warm oven (it’s been turned OFF!!) for 10 minutes.

Remove pan from the oven and spread chocolate chips with the back of a spoon to make a frosting.

Sprinkle with pecans.

In a small bowl, melt the reserved 15 caramels with the remaining 1 tablespoon of water in the microwave, stirring every few seconds.

Drizzle melted caramel over the pecans.

Allow to cool and set up before cutting.

Here we go...let's make some treats!

Set aside 15 caramels from the 

stash and melt the rest with 2 

tablespoons of water.

Mix the Rice Krispies with 

the melted caramel.

Sprinkle with the chocolate chips 

then place in the warmed oven.

Spread the melted chocolate chips 

with a spoon to create a frosting.

Sprinkle with the chopped pecans 

then drizzle with the remaining 

caramels that have been melted 

with the remaining tablespoon of water.

Allow to set up then eat!

Turtle Poke Brownies

Poke CAKES are fun, right? How about a poke BROWNIE? Yeah...that's right, you heard me. Chocolate, caramel, pecans...what's not to love? I saw a picture of this run through my Pinterest feed but the brownies were homemade. I decided to switch it up to a box mix because hey...this IS SIMPLE FARE, right? So starting with a basic brownie mix, you can soon have something decadent and wonderful. Richness galore....you're going to hate me. HAHAHA! To top off the whole she-bang, serve it with a scoop of vanilla ice cream. That seals the deal right there. You're welcome.

Turtle Poke Brownies




1 fudge brownie mix (plus the ingredients to make it)
1 1/2 cups mini chocolate chips
1 1/2 cups chopped pecans
1 to 1 1/2 cups caramel ice cream topping
Chocolate frosting ~ recipe follows

Spray the bottom of a 9x13 inch pan with cooking spray. Preheat oven to temp on the brownie mix box.

Prepare brownie mix using the directions for CAKE LIKE brownies. Usually that means adding one extra egg.

Add 1 cup mini chocolate chips and 1 cup chopped pecans to the batter.

Pour batter into the prepared pan. Bake for amount of time directed on the box.

Allow pan to cool for 15 minutes.

Poke holes all over brownie with the end of a wooden spoon.

Pour 1 cup of the caramel sauce over the holes and on top. Spread to smooth.

Frost with chocolate frosting.

Sprinkle remaining chocolate chips and pecans over frosting then drizzle with remaining caramel sauce.


Chocolate Frosting

6 tablespoons softened butter
1 1/2 cups powdered sugar
1/4 cup plus 2 tablespoons cocoa powder
2 tablespoons light corn syrup
1 teaspoon vanilla
2-3 tablespoons milk

In a medium bowl, combine the butter, powdered sugar, cocoa, corn syrup and vanilla.

Pour in enough milk to thin the chocolate mixture and stir until smooth.

Frost brownies.

 

Let's make some brownies!

 

Prepare brownie mix using the 

directions for CAKE LIKE brownies. 

Usually that means adding one extra egg.

 

Add 1 cup mini chocolate chips and 

1 cup chopped pecans to the batter.

 

Pour batter into the prepared pan. 

Bake for amount of time directed 

on the box.

 

Allow pan to cool for 15 minutes. 

Poke holes all over brownie with 

the end of a wooden spoon.

 

Pour 1 cup of the caramel sauce over 

the holes and on top. Spread to smooth.

 

Now let's make the frosting. In a 

medium bowl, combine the butter, 

powdered sugar, cocoa, corn syrup and vanilla.

 

Pour in enough milk to thin the 

chocolate mixture and stir until smooth.

 

Frost the brownies with chocolate 

frosting. Sprinkle remaining chocolate 

chips and pecans over frosting then 

drizzle with remaining caramel sauce.

 

Slice and eat! Don't forget the milk!

White Cake Mix Brownies

Ahhh...the lowly cake mix. I think they get a bad rap, don't you? They're so easy to use and just not for cakes! These brownies are incredibly easy and incredibly good! You don't have to measure a bunch of ingredients to make a delicious pan of brownies. And not just your everyDAY brownies, either! White brownies! Give 'em a try soon!

White Cake Mix Brownies



1 white cake mix
1/3 cup brown sugar
1/3 cup milk
1 egg
1 cup white chocolate chips
1/2 cup chopped pecans

Heat oven to 325 degrees. Spray a 9x13 inch pan with cooking spray.

In a medium bowl, combine the cake mix and brown sugar with a whisk. Mixture will be thick.

Add the egg and milk and stir well.

Add the pecans and the white chocolate chips and stir to combine. 

Press mixture into prepared pan. (I use my fingers, sprayed with cooking spray.)

Bake for about 30 minutes until brownies are light brown and batter pulls away from the pan.

Cool on a rack before cutting.

 
The cast of characters.

 
Combine the cake mix and the brown sugar.

 
Add the milk and egg. 
This mixture will be thick.

 
Add the nuts and the white chocolate chips.

 
Press the mixture into the prepared pan.

 
Bake!

 
Cool and slice and eat!

Fast Turtles

A couple of weeks ago I hosted a cookie/treat/goodie exchange here at my house. There were about 15 women that showed up bringing all kinds of wonderful sweets. We had everything from cookies to flavored popcorn. From jam to pecan brittle. Yes....pecan brittle. Oh so good! But one of the most popular things that was there were these yummy little treasures. One of the young moms brought them (Hi, Tab!!) and they were a HIT! So many people asked for the recipe...me being one of them. I asked Tab if I could post the recipe and she graciously said yes. She had found it on a site somewhere....I also found it here: www.southernplate.com.

And now it's HERE! If you're needing a quick little treat, make this! If you're going to a New Year's Eve party....take this! If you're having a bad day and need to go hide in the closet, make this!! You won't be sorry. Or maybe you will if you eat the whole plate. Try to refrain....it's hard, though. Just ask me...I'm still working on not going into the kitchen to gobble down the remaining few. I may need therapy.
Fast Turtles



1 12-ounce package Rolo’s candies
1 bag pretzels – small twists or squares
Pecan halves

Preheat oven to 350 degrees.

Place pretzels on a parchment paper lined cookie sheet. Place one unwrapped Rolo on top of each pretzel. Heat in the oven for 2 (TWO) minutes. Any longer and you will have a big, melty mess on your hands. As soon as pretzels come out of the oven, lightly squish a pecan half on top on the melty Rolo. Let set until firm. 

If you want to make a LOT of these...buy 2 or 3 bags of Rolos because you will run out of those first. I used 1 bag and scored about 50 or so turtles...which seems like a lot but really isn't. These babies need quite a while to set up. In the fridge for a few hours or overnight works best.

 
This is all you need to make 
these yummy little treats.

 
In the oven for TWO minutes!!

 
You'll notice that a few of mine 
 didn't put pecans on. We have 
someone in our family allergic to 
nuts. But I just used my finger to 
mash down the Rolo. You can also 
just add another pretzel on top.

Easy Caramel Pecan Sweet Rolls

I love any kind of sweet roll type things. And when I can make them with frozen bread dough....I'm a happy girl. There's a reason they sell frozen bread dough, people! It's there...use it! Of course there's a time and place for a homemade yeast dough...but if I can use frozen bread dough to save myself a little time, then I'm gonna do it! These babies are goooooood!!

Easy Caramel Pecan Sweet Rolls

 

1 loaf frozen bread dough ~ thawed
2 tablespoons light corn syrup
1 1/2 tablespoons water 
5 tablespoons butter, room temp ~ divided use
1/4 cup granulated sugar
1 teaspoon cinnamon
1 cup packed brown sugar ~ divided use
1/2 cup chopped pecans

Grease a 9x9 inch baking pan with cooking spray.


Combine the corn syrup, water, 3 tablespoons butter and 3/4 cup brown sugar. Spread in the bottom of the prepared pan and sprinkle with pecans.

On a floured surface, roll bread dough out to 12 X 14 inches.

Spread dough with two tablespoons of butter.

Combine cinnamon granulated sugar and brown sugar in a small bowl. Sprinkle over dough.

Roll up dough, starting at  the long end.

Slice into 1 inch slices and place over pecans in the pan.

Allow to rise until doubled.

Heat oven to 350 degrees. Bake sweet rolls about 20 minutes until golden brown.

Invert onto a serving platter while still warm.

Let's do this! I allowed my frozen

 bread dough to thaw completely then rise.

Combine the corn syrup, water, 3 

tablespoons of the butter and 3/4 cup brown sugar.

Spread into the bottom of the prepared pan. 

Then sprinkle the chopped pecans on top.

Roll out the bread dough the

 butter with the remaining butter.

Combine the granulated sugar, the 

remaining 1/4 cup brown sugar and 

the cinnamon. Sprinkle over the 

buttered dough and roll it up!

Slice into 12 1-inch pieces and 

place the slices on top of the pecans.

 At this point you can cover, place the pan 

in the fridge overnight and pull out 

for a second rising in the morning.

Cover and allow to rise until doubled. 

I like to put my rising dough on a 

heating pad to hurry the process along.

See?

Bake!

Invert onto a platter...

..then enjoy the ooey-gooiness!!

Sharron's Carrot Cake

I've got a good friend in California who gave me this recipe. This is the BEST carrot cake I have EVER eaten. Ever. She gave me the recipe years ago and it's a hit every time I make it. Moist, dense and yummy. I made this for my daughter's birthday dessert the other night and she was pretty happy. I have to leave out the pecans when I make it for my daughter because of allergies, but it's REALLY good with toasted pecans. Either in it or on it...or both! You have GOT to make this cake!!!

Sharron's Carrot Cake



2 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 1/3 cup vegetable oil
4 eggs
2 cups grated carrots
1 20 ounce can crushed pineapple with juice
1 cup chopped, toasted pecans

Preheat oven to 350 degrees. Line two 9 inch cake pans with parchment paper and then spray pans with cooking spray.

In a large mixing bowl, combine the flour, sugar, baking soda, salt, cinnamon, oil and eggs. Mix on low until ingredients come together then increase speed to medium. Mix for 2 minutes.

Stir in grated carrots, pineapple and pecans.

Divide batter between the pans and bake for 45 minutes or until done.

Allow cake to cool in pans for 15 minutes then turn out of pans to cool completely.


Frosting for cake:

1 stick butter ~ softened
1 8-ounce package cream cheese ~ softened
1 teaspoon vanilla
2 - 3 cups powdered sugar
A little milk to thin frosting, if needed.

Frost cake between layers then frost remainder of cake. 

The cast of characters.

Mix the dry ingredients.

Add the eggs and oil and mix well.

Mix well but don't overbeat.

Add the shredded carrots and 

the pineapple. Juice and all!

I like to line my pans with parchment paper...

AND spray with cooking spray. You see here 

I used three 8 inch pans instead of two 9 inch. 

Either works.

Bake 'em up!

Now for the frosting. Here's what you need. 

Also..maybe a little milk. I doubled my 

frosting because I needed more between the 

three layers. But half this amount works great

 if you're using two 9-inch pans.

Cream the butter and cream cheese 

together ...then add the vanilla and the 

powdered sugar, one cup at a time until smooth.

Then frost your cooled cake!