Salted Peanut Chews

February 21, 2013 Leave a Comment

 

Salted Peanut Chews

Salted Peanut Chews

Salted Peanut Chews

Crust:   1 ½ cups flour

2/3 cup firmly packed brown sugar

½ tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

½ cup margarine, softened

1 tsp. vanilla

2 egg yolks

3 cups miniature marshmallows

Topping:   2/3 cup corn syrup

¼ cup margarine

2 tsp. vanilla

2 cups peanut butter chips

2 cups crisp rice cereal

2 cups salted peanuts

Preheat oven to 350 F.  In large bowl, combine all crust ingredients except marshmallow on low speed until crumbly.  Press firmly in bottom of ungreased 13×9 inch pan.  Bake at 350 F. for 12 to 15 minutes or until light golden brown.    Immediately sprinkle with marshmallows.  Return to oven for 1 to 2 minutes or until marshmallows just begin to puff.  Cool while preparing topping.

In large saucepan, heat corn syrup, ¼ cup margarine, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth stirring constantly.  Remove from heat; stir in cereal and nuts.  Immediately spoon warm topping over marshmallows and spread to cover.  Refrigerate until firm; cut into bars.      36 bars 

(Recipe for Salted Peanut Chews was in Pillsbury Classic Cookbook.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe. 

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Zesty Chicken Wings

February 1, 2013 Leave a Comment
Zesty Chicken Wings

Zesty Chicken Wings

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

These spicy barbecue wings are so easy to make.  I fix a double batch since my family thinks they’re great.  You should see them disappear!

                Joan Rose                                                                                            Langley, British Columbia

Zesty Chicken Wings Recipe

Zesty Chicken Wings

½ cup corn syrup

½ cup ketchup

¼ cup cider vinegar

¼ cup Worcestershire sauce

¼ cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 Tbsp. chili powder

16 chicken wings (about 3 Lbs.)

In a large saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.

Meanwhile, cut chicken wings into three sections; discard wing tips.  Place wings in a well-greased 15-in x 10-in x 1-in baking pan.

Bake at 375 F. for 30 minutes, turning once.  Brush with sauce.  Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clean.  Serve with additional sauce if desired.     10-12 servings

(Recipe for Zesty Chicken Wings is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Sweet Potato Pecan Pie Recipe

November 15, 2012 Leave a Comment

Sweet Potato Pecan Pie

The recipe for Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best frozen pie crust I’ve ever had.

Sweet Potato Pecan Pie Recipe

Sweet Potato Pecan Pie

1 can (16 oz.) sweet potatoes, drained and mashed

3 eggs, divided

¾ cup sugar, divided

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. ground ginger

Oeonoque Orchards (Mrs. Smith’s) homestyle pie crust

2/3 cup Karo light or dark corn syrup

2 Tbsp. margarine, melted

½ tsp. vanilla

1 cup chopped pecans

Preheat oven to 350 F.  In medium bowl combine sweet potatoes, 1 egg, and ¼ cup of the sugar, cinnamon, nutmeg and ginger; stir until well blended.  Spread evenly in bottom of pie crust.  In same bowl combine remaining 2 eggs, ½ cup sugar, the corn syrup, margarine and vanilla; stir until well combined.  Stir in pecans.  Spoon over sweet potato mixture.  Bake 60 minutes or until puffed and set.  Cool completely on wire rack.    8 servings

(Recipe for the Sweet Potato Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Sweet Potato Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Mystery Pecan Pie Recipe

October 5, 2012 1 Comment

Mystery Pecan Pie

Under the pecans is a surprise layer of cream cheese baked right in the filling.  Try this Mystery Pecan Pie recipe…it’s delicious.

Mystery Pecan Pie Recipe

Mystery Pecan Pie

1 (15 oz.) package Pillsbury All Ready Pie Crusts

Filling:   1 (8 oz.) package cream cheese. softened

1 egg

1 tsp. vanilla

1/3 cup sugar

¼ tsp. salt

3 eggs

¼ cup sugar

1 cup corn syrup

1 tsp. vanilla

1 ¼ cups chopped pecans

Prepare pie crust according to package directions for filled one-crust pie.

Heat oven to 375 F.  In small bowl, combine cream cheese, 1 egg, 1 tsp. vanilla, 1/3 cup sugar and salt; beat at low speed until smooth and well blended.  Set aside.  In another small bowl, beat 3 eggs.  Stir in ¼ cup sugar, corn syrup and 1 tsp. vanilla; blend well.

Spread cream cheese mixture in bottom of crust-lined pan.   Sprinkle with pecans.  Gently pour corn syrup mixture over pecans.  Bake at 375 F. for 35 to 45 minutes or until center is set.  Cover edge of pie crust with strip of foil after 15 to 20 minutes of baking to prevent excessive browning.  Cool completely.  Store in refrigerator.   8 servings

(Recipe for the Mystery Pecan Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Mystery Pecan Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

 

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Peanut Butter Luster Pie Recipe

September 29, 2012 Leave a Comment

Peanut Butter Luster Pie

A tasteful blend of peanut butter and whipped topping creates an irresistible pie.  You should try making this Peanut Butter Luster Pie…OMG it’s gooooood!!!

Peanut Butter Luster Pie Recipe

Peanut Butter Luster Pie

1 package Pillsbury All Ready Pie Crusts

Chocolate Layer:   ½ cup semi-sweet chocolate chips

1 Tbsp. margarine

2 to 3 tsp. water

¼ cup powdered sugar

Filling:   1 cup margarine

1 cup firmly packed brown sugar

1 cup peanut butter

1 (12 oz.) carton frozen whipped topping, thawed

Topping:   ½ cup semi-sweet chocolate chips

1 Tbsp.  margarine

2 to 3 tsp. milk

1 ½ tsp. corn syrup

Garnish:   1 cup thawed frozen whipped topping

2 Tbsp. chopped peanuts

Heat oven to 450 F.  Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.  (Refrigerate remaining crust for a later use.)  Bake at 450 F. for 9 to 11 minutes or until light golden brown.  Cool completely.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. water, stirring constantly until smooth.  Blend in powdered sugar until smooth.  Add additional water if necessary for desired spreading consistency.  Spread mixture over bottom and up sides of cooled crust.  Refrigerate.

In medium saucepan, combine 1 cup margarine and brown sugar.  Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently.  Refrigerate 10 minutes.  In large bowl, beat peanut butter and brown sugar mixture at low speed until blended.  Beat 1 minute at medium-high speed.  Add 12 oz. whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy.  Pour over chocolate layer.  Refrigerate.

In small saucepan over low heat, melt ½ cup chocolate chips and 1 Tbsp. margarine with 2 tsp. milk and corn syrup, stirring constantly until smooth.  Add additional milk if necessary for desired spreading consistency.  Spoon and gently spread topping mixture evenly over filling.  Refrigerate at least 2 hours to set topping.  For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set.  To serve, use sharp knife dipped in warm water to cut through scored lines.  Garnish with whipped topping and peanuts.  Store in refrigerator.  10 to 12 servings

 

(Recipe for the Peanut Butter Luster Pie recipe was in Pillsbury Classic Cookbooks, Bake-Off, Pies & Desserts, April 1993)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Peanut Butter Luster Pie, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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