Chocolate Chip Pecan Blondies

Makes 16 blondies / Hands-On Time: 10m / Total Time: 4hr 00m

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts
• 3/4 cup semisweet chocolate chips

Directions:

1. Heat oven to 350 degrees F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

Cinnamon-Pecan Croissants

Makes 6

there will be leftover butter and cinnamon sugar, but you need a little extra for dipping dredging.

Ingredients:

• 1 cup sugar
• 1 tablespoons ground cinnamon
• 1/2 cup chopped walnuts or pecans
• 6 large croissants
• 1 stick (8 tablespoons), melted

Method:

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix sugar, cinnamon, and nuts. Working 1 at a time, dip croissants in butter and then dredge in cinnamon sugar, lightly pressing nuts into the croissants. Place on a baking sheet and bake until golden brown and fragrant, about 15 minutes. Transfer to a wire rack and cool. Serve warm or at room temperature.

Raw Dessert Recipe: Cranberry Pecan Torte

Makes 1- 10” Torte

Ingredients:

Chocolate Crust:

• 2 cups almonds* finely ground
• 1/4 cup cacao
• 1/4 cup coconut oil

Mix together almonds, cacao and coconut oil. Pat in tart shell.

* I used almonds that had been presoaked and dried in the dehydrator.

Filling:

• 2 cups cashews, soaked
• 1 1/2 cup filtered water
• 1 1/2 cup coconut oil, melted
• 1/2 cup agave nectar
• 1 cup fresh cranberries, chopped
• 3/4 cup pecans, chopped

Directions:

1. In high speed blender, combine cashews and water. Blend until smooth.
2. Blend in coconut oil and agave nectar.
3. Remove to bowl and stir in cranberries and pecans.
4. Pour into crust. Refrigerate until set. This will take several hours, you may want to make this the night before.

Top with ganache.

Ganache:

• 1/2 cup cacao
• 1/2 cup agave
• 1/4 cup coconut oil, melted

1. Whisk all ingredients together.

Caramel Pecan Shortbread Recipe

24 Servings / Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients:

• 3/4 cup butter, softened
• 3/4 cup confectioners’ sugar
• 2 tablespoons evaporated milk
• 1 teaspoon Spice Island Pure Vanilla Extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Filling:

• 28 caramels
• 6 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners’ sugar
• 3/4 cup finely chopped pecans

Icing:

• 1 cup (6 ounces) semisweet chocolate chips
• 3 tablespoons evaporated milk
• 2 tablespoons butter
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon Spice Island Pure Vanilla Extract
• Pecan halves

Directions:

1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2-in x 1-in. strips. Place 1 in. apart on greased baking sheets.
3. Bake at 325 degrees for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
4. For filling, combine caramels and milk in a large saucepan. Cool and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie.
5. For icing, in a microwave, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla. Cool for 5 minutes. Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

Nutrition Facts: 1 serving (2 each) equals 260 calories, 14 g fat (7 g saturated fat), 23 mg cholesterol, 136 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Chocolate Silk Pecan Pie Recipe

10 Servings / Prep Time: 25 min. Total Time: 3 hours 50 min.

Ingredients:

Crust:

• 1 box Pillsbury refrigerated pie crust, softened as directed on box

Pecan Filling:

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt, if desired
• 1/2 cup chopped pecans

Chocolate Filling:

• 1 cup hot milk
• 1/4 teaspoon vanilla
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Topping:

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• Chocolate curls, if desired

Directions:

1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate on box for One-Crust Filled Pie.
2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie. Yield: 10 servings.

Nutrition Information:

1 Serving: Calories 490 (Calories from Fat 250); Total Fat 28g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 85mg; Sodium 170mg; Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 35g); Protein 4g 
Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 6% 
Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 5 1/2 Fat Carbohydrate Choices:3 1/2

Caramel-Pecan Cheesecake Pie Recipe

6-8 Servings / Prep: 15 min. Bake: 35 min. + chilling

Ingredients:

• 1 sheet refrigerated pie pastry
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 4 eggs
• 1 teaspoon Spice Islands, All Natural, No Corn Syrup Added, Pure Vanilla Extract
• 1-1/4 cups chopped pecans
• 1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Directions:

1. Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375 degrees for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.

Editor’s note: This recipe was tested with Smucker’s ice cream topping.

Nutrition Facts: 1 piece equals 502 calories, 33 g fat (11 g saturated fat), 142 mg cholesterol, 277 mg sodium, 45 g carbohydrate, 2 g fiber, 8 g protein.

PHILADELPHIA Caramel-Pecan Cheesecake

Prep: 15 min / Total: 5 hr 30 min / Makes: 16 servings

What You Need

• 50 NILLA Wafers, crushed (about 1-1/2 cups)
• 1 cup chopped PLANTERS Pecans, divided
• 1/4 cup (1/2 stick) butter, melted
• 4 pkg. (8 oz each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 3 Tbsp. flour
• 1 Tbsp. vanilla
• 4 eggs
• 1/4 cup caramel ice cream topping

Make It

HEAT oven to 325 degrees F.

MIX wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool. Refrigerate 4 hours. Drizzle with topping; top with remaining nuts. Let stand until topping is firm.

Kraft Kitchen Tips

SIZE-WISE make a celebration extra special with these indulgent cheesecake bars.

EASY CLEANUP line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan.

Caramel Apple Sundae

Oozing caramelized apples tumble over mounds of cinnamon-spiced ice cream layered with crumbed pecan-oat topping.

Ingredients:

For The Caramelized Apples

• 3 Granny Smith apples, peeled and cored, each cut into 12 wedges
• 1 1/2 tablespoons fresh lemon juice
• 3 ounces (6 tablespoons) unsalted butter
• 2 1/4 cups sugar
• 1/8 teaspoon salt
• 3 tablespoons Calvados
• 1/2 cup heavy cream

For Assembly

• 1 cup heavy cream
• Cinnamon Ice Cream
• Pecan-Oat Crumble

Directions:

1. Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
2. Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and cream. Transfer apple mixture to a bowl.
3. Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
4. To assemble: Whisk cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

Helpful Hint

The three components - ice cream, caramelized apples, and crumble - can be made ahead for entertaining. Simply assemble just before serving.

Amazing Pecan Coffee Cake

Prep Time: 20 min / Cook Time: 30 min / Ready In: 50 min

Ingredients:

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1 cup sour cream
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1/2 cup brown sugar
• 1 cup chopped pecans
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
2. In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
3. To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
4. Bake in the prepared oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

Nutritional Information:

Amount Per Serving: Calories: 485 / Total Fat: 29.5g / Cholesterol: 89mg

Pumpkin Pecan Muffins

Yield: 12 muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 cup canned pumpkin puree
• 1/2 cup buttermilk
• 1/4 cup STAR Extra Light Olive Oil plus more for oiling muffin pan
• 1 egg
• 3/4 cup chopped pecans

Directions:

1. Preheat oven to 375 degrees F. In large bowl, whisk flour with baking soda, pie spice and salt.
2. In another bowl, combine sugars, pumpkin, buttermilk, oil and egg. Whisk until well blended.
3. Stir in dry ingredients just until completely incorporated. Fold in pecans. Spoon batter equally into 12 oiled muffin cups and bake 20 to 25 minutes or until muffins spring back when lightly touched in centers. Remove from pan and cool on wire rack. Serve warm or at room temperature.