Nestle Toll House Cookies with Pecans and Peanut Butter

I have upgraded this traditional recipe to make it more delicious and original.  We have added a bit of peanut butter to give it the Reese's feel and used pecans instead of walnuts. While you can eliminate the peanut butter, I found the peanut butter was very nice.  You can use any nut you choose

What I did was roll the dough in a plastic bag and freeze and then will slice as needed.   

Ingredients

• 2 1/4 cups flour - I used whole wheat by Bob's Red Mill
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons of peanut butter
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts (I used Pecans)

  

Directions  

1. Preheat youroven to 375° F.
2. Place your flour, baking soda and salt in small bowl and mix together.  In a food processor add the butter, peanut butter and sugar.  Process slowly until combined well.  Add in the egg and vanilla and again process until creamy.
3. Add in the flour mixture and process again.  When well mixed you add in the pecans and again process.
4. You may need to add a bit of water if the batter is too thick.  Now mix in the semi sweet chocolate pieces.  Set aside while you are preparing your baking sheet.  Your baking sheet should be ungreased.
5. Bake in a hot oven for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Easy Homemade Fudge with Nuts

I am always looking for fudge recipes as my son just loves this.  This one uses pecans and I just love love pecans.  It is very simple to make and so delicious.  So whether for a holiday or just a family gathering, why not try this one out.

Ingredients

• 1 stick butter
• 12 oz. package semi sweet chocolate chips
• 2 cups of sugar
• ⅔ cup evaporated milk
• 12- 15 large marshmallows
• ¾ cups chopped pecans or walnuts
• 1 teaspoon vanilla

Directions

1. In a large mixing bowl, add in 1 stick butter, or 8 tablespoons (room temperature), 12 oz. package Ghirardelli semi sweet chocolate chips.  Set it aside.
2.  In a large pan stir together the sugar and ⅔ cup evaporated milk, until mixed  and then add in the marshmallows
3. Cook over medium heat,  and stir constantly.  Once the mixture has melted, continue to cook and stir a bit more until you’re sure the sugar has melted.
4. Pour the hot mixture over the ingredients in the bowl and stir until the butter and chocolate melt then add ¾ cups chopped nut, and 1 teaspoon vanilla.
5. Continue to stir vigorously until it is very well mixed.
6. Spray an 11” x 7” baking dish with a non stick spray and pour in cooked mixture, cover and refrigerate until set and ready to cut. 

Note:  You can line the pan with plastic wrap, so you can remove the fudge easily.

German Chocolate Frosting with Coconut and Pecans

This is my very favorite cake and for 17 years that I have been in Jordan, I have not had none. Well shut me down girlfriend.  I saw this recipe on Southern Living and I have adapted it to fit my needs. It is very simple to make too. So if you are preparing for the holidays or just want to have a wonderful piece of cake, try this one.

Ingredients

• 2 cups pecans, chopped
• 1  can evaporated milk (12 ounces)
• 1 1/2 cups sugar
• 3/4 cup butter - raw is best
• 6 egg yolks, lightly beaten
• 2 cups sweetened coconut
• 1 1/2 teaspoons real vanilla extract

Preparation

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.

3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.

Make the Wonderful Patti La Belle Sweet Potato Pie at Home

You have not been on the planet earth if you have not heard about the famously sweet potato pie by Patti Labelle made famous by the wonderful James Wright.  He made a You Tube video of him reviewing the pie.  Well slap my britches, he just became famous over night.  Well Patti tried to claim the pie was on her own and everyone went wild as the only reason we ever heard of this pie is because of James.  So she apologized and went on her hands and feet and joined forces with him and the rest is history honey.

Note:  Patti suggests putting a thin layer of brown sugar on the crust to keep the crust from getting soggy.

Ingredients

• For the Pie Crust
  • 1½ cups all-purpose flour (I used whole wheat flour from Bob's Red Mill - Stone Ground)
  • Pinch of salt
  • 1/2 cup butter-flavored vegetable shortening, chilled (I used butter)
  • 1/3 cup ice water 
  
  
• For the Filling
  • 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
  • 8 tablespoons (1 stick) butter, melted - I used raw butter, wow the difference is wonderful.
  • 3/4 cup packed light brown sugar - I used raw
  • 1/2 cup granulated sugar
  • 2 large eggs, beaten
  • 1/4 cup half-and-half
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • Whipped cream, for serving (optional) - Optional girl, it is a must.
  
  
  1. For the crust: Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour.
  2. On a lightly floured work surface, roll out the dough into a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Using scissors or a sharp knife, trim the dough to a 1-inch overhang. Fold the dough under itself so the edge of the fold is flush with the edge of the pan. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate while making the filling.
  
  3. For the filling: Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place in a medium bowl.
  4. Mash with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any extra for another use, and set aside.
  5. Preheat the oven to 400°F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes. If the pie shell puffs, do not prick it.
  6. Meanwhile, in a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing the top.
  7. Reduce the oven temperature to 350°F. Bake until a knife inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream.
  
  Reprinted from "LaBelle Cuisine." Copyright © 1999 by Patti LaBelle with Laura B. Randolph. Published by Broadway Books, an imprint of Penguin Random House, LLC.