Pecan Pie Puffs

I try to always keep some puffed pastry in my freezer because you never know when you might have a snack emergency. These little guys turned out so yummy! And easy? Than pie! Hehe... IT Guy loved these and I loved them because of how simple they were to throw together. I could throw a couple of these in his lunch and he could eat them at room temp or reheat them in the microwave. Add one of these to a bowl of vanilla ice cream and you’re good to go!!

Pecan Pie Puffs

1/2 cup packed brown sugar

2 tablespoons butter ~ melted

1/3 cup chopped pecans

1 sheet of puff pastry

Powdered sugar for sprinkling

Preheat your oven to 400 degrees.

Unfold the pastry and cut it into 12 equal squares.

Spray a muffin tin with cooking spray and press 1 square of pastry into each cup.

In a small bowl, combine the pecans, brown sugar and melted butter.

Divide the pecan mixture equally between the cups.

Bake the puffs for about 10 - 15 minutes or until pastry is golden brown.

Remove to a wire rack and cool to room temperature.

Sprinkle with powdered sugar.

How about we make some puffs??

Stir together the melted butter, 

brown sugar, and pecans.

Cut the pastry into 12 pieces.

Add the pastry to the muffin tin then 

add the pecan mixture into each cup.

Cook until golden brown.

Let's eat!

Chocolate Caramel Pecan Oatmeal Bars

Holy cow but these are good! IT Guy walked in the door from work and dove right in and could not stay out of them. These are so easy to whip up and makes a nice pan full of yumminess. Great for lunches or an evening snack. And I bet you can’t eat just one.

Chocolate Caramel 

Pecan Oatmeal Bars

 

1 box yellow cake mix

2 1/2 cups quick oats

3/4 cup (1 1/2 sticks) butter ~ melted

Dash of salt

1 11-ounce package chocolate chips

1 cup chopped pecans

25 caramels ~ unwrapped

1 tablespoon water

 

Preheat oven to 350 degrees.

 

Pour chopped pecans in a 9x13 inch pan and toast in the oven for 5 minutes.

 

Place pecans on a plate to cool.

 

Spray the 9x13 inch pan REALLY well with cooking spray. 

 

Increase oven temperature to 375 degrees.

 

In a large bowl, combine the cake mix, oatmeal and melted butter. 

 

Stir with a fork until well mixed.

 

Place half of the oatmeal mixture into the prepared pan. Press down.

 

Sprinkle with chocolate chips and toasted pecans then scatter the remaining oatmeal mixture on top.

 

Bake for 30 minutes or until lightly browned around the edges.

 

In a small bowl, combine the unwrapped caramel and the 1 tablespoon of water. Microwave for 1 minutes stirring every 15 seconds until smooth.

 

Drizzle caramel on top of oatmeal bars.

 

Cool, slice and eat!

Here we go!!!

Toast the pecans!

Combine the cake mix, 

oatmeal and melted butter.

Crumbly!

Add half of the crumble mixture 

to the pan then add the chocolate 

chips and pecans.

Then the rest of the crumble mixture.

Bake!

Melt the caramels with the water and stir until smooth. then drizzle over the cooked bars.

Cool, slice and eat!

Toffee Chip Pecan Sugar Cookies

Sugar cookies are one of my favorite kind of cookies. They’re soft and sweet, but not TOO sweet and delicate. Yum! Also....toffee is like one of my bff’s. Love it. I prefer it without chocolate but I’ll eat that too. So adding toffee chips to my favorite sugar cookie recipe just made good sense and adding pecans because well...pecans. Yummy cookies, guys!

Toffee Chip Pecan Sugar Cookies

1/2 cup sugar

1/2 cup powdered sugar

1/2 cup butter

1/2 cup shortening

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tarter

1 teaspoon vanilla

1 cup toffee chips

1/2 cup chopped pecans

1/2 cup sugar ~ for rolling cookies

Place parchment paper on cookie pans. Preheat oven to 350 degrees. 

Cream sugars with butter and shortening. 

Add egg and vanilla and mix well. 

Add dry ingredients and mix well. 

Stir in the toffee chips and chopped pecans. 

Scoop into 1 inch balls and roll in 1/2 cup sugar. 

Place on prepared pan and flatten dough balls a little bit with your hand. 

Bake for about 10 minutes.

Allow to cool about 10 minutes then remove to a cooling rack. 

Makes about 2 - 3 dozen

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

Cream the sugars with the butter and shortening.

Then add the egg and vanilla.

Next, the dry ingredients.

Add the pecans and toffee chips.

Roll into balls then into the 1/2 cup sugar.

Flatten a bit then bake!

Don't forget the milk!

White Chocolate Dipped Cranberry Pecan Oatmeal Cookies

We went to a potluck a while back and one of the things I brought were these cookies. I left a few at home for the family to munch on but took the majority to the potluck. It was a rainy day and we were one of the first to leave so of course I had to take my cookies with me. I guess they went over pretty well, because as we were leaving, people were asking me...."are those the cookies?" "did you make those?" "can I have a couple before you leave?". So my hopes that I would be taking some home were quickly dashed as I looked into the container and saw just a few left. We came home, I had one, IT Guy had a couple and then there was one lonely little cookie left and it was in crumbs. Right about then my mom called and asked if there were any cookies left. IT Guy told her the condition of the ONE that was left and she said, "that's okay. Save it for me." So I'm guessing these were a success. What do you think?

White Chocolate Dipped 
Cranberry Pecan Oatmeal Cookies



3/4 cup butter flavored shortening
1 cup brown sugar
3/4 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
2 cups quick oats
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup Craisins
1 cup chopped pecans (plus a little extra for sprinkling)
1 12-ounce package white chocolate chips ~ melted


Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

Combine shortening, brown sugar, granulated sugar, egg, water and vanilla in a stand mixer. Cream together until smooth.

Add flour, oats, salt and baking soda. Beat until mixed well. Add Craisins and pecans.

Drop by spoonfuls onto baking sheets and bake for 12- 15 minutes or until lightly browned.

Let set on cookie sheet for 5 minutes then transfer to a wire cooling rack to cool completely.

Dip half of cooled cookie into melted white chocolate, sprinkle with a little chopped pecans and allow chocolate to harden.

Makes about 3 dozen cookies

 

Let's get going!

 

Combine shortening, brown sugar, 

granulated sugar, egg, water and vanilla.

 

Add flour, oats, salt and baking soda.

 

Add Craisins and pecans.

 

Plop....

 

...bake. Cool.

 

Dip cooled cookies 

into the melted chocolate.

 

Like this!

 

Enjoy!!

Pecan Cobbler

I usually only make pecan pie during the holidays and even then....it's iffy. It's not my favorite or even IT Guy's favorite but he does really like it. That's how I knew he would really like this. This "cobbler" is super-duper easy to make and once you read the directions on how it's made, you're going be like....what the what? And you get what? Yep...you get a really good dessert that's a cross between a pecan pie and a gooey cobbler. And make sure you've got some vanilla ice cream on hand...you're gonna need it. I promise.

Pecan Cobbler



6 tablespoons butter (no substitutions)
1 1/2 cups pecan halves
1 and 1/2 cups self-rising flour
1 and 1/2 cups granulated sugar
2/3 cup milk
1 teaspoon vanilla
1 and 1/2 cups packed light brown sugar
1 and 1/2 cups hot water

 

Preheat oven to 350 degrees.

Place butter in a 9x13 inch baking dish and melt in the oven.

Sprinkle the pecans over melted butter.

In a medium bowl, mix flour, sugar, milk and vanilla. Stir to combine.

Pour batter over butter and pecans but do not stir.

Sprinkle brown sugar evenly over batter but do not stir.

Carefully pour the hot water over the mixture but do not stir.
 
Bake 30 to 35 minutes or until golden brown.

Serve with ice cream!

 
Okay....here we go!

 
Melt the butter in the pan in the oven.

 
Scatter the pecans over the melted butter.

 
Mix up the stuff for the batter.

 
Then pour over the pecans. DON'T STIR!

 
Then sprinkle with the brown sugar. DON'T STIR!

 
Then pour on the hot water. DON'T STIR!

 
Bake until golden brown.

 
Serve warm with ice cream!

Cinnamon Orange Pull-apart Bread

What can I say about this easy and yummy little recipe except it's easy and yummy! Fix this as part of breakfast or for a dessert. When I make this, we just snack on it for a few days. It's delicious right out of the oven but you can heat up a piece in the microwave for a few seconds and it's also out of this world. Just a fun and simple and good little treat!

Cinnamon Orange Pull-apart Bread



2 containers Grands biscuits
1 stick butter
1 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup chopped pecans
Juice and zest of 1 orange

Preheat oven to 350 degrees. Grease a bundt pan very well with cooking spray.

Sprinkle pecans in the bottom of the pan.

In a small saucepan, combine the juice, zest, sugar and cinnamon. 

Cook mixture until just boiling. Remove from heat.

Add vanilla and stir.

Open biscuit cans and dip both sides of the biscuits in the orange mixture.

Arrange dipped biscuits in the bundt pan in one circular layer. 

Pour remaining sauce over the biscuits.

Bake for 35 minutes or until golden brown.

Place a large plate on top of the pan and carefully flip the pan over. 


Okay...let's get going! You see TWO oranges here. I only used ONE!

Spray your bundt pan really well with cooking spray then sprinkle in the pecans.

Then in a medium saucepan, combine the butter, orange juice and zest, the sugar and cinnamon. Heat to just boiling then remove from heat. Add the vanilla.

Then drop the biscuits in the orange juice mixture one at a time, turning over to coat both sides.

Then arrange in the pan. Pour remaining juice mixture over the biscuits.

Bake! Isn't that pretty!

Cool for a few minutes then place a plate on top of the pan and flip it over.

Like this!

Good, yes? YES!!