Pecan Pie Muffin Mix
3/4 c packed brown sugar
1/2 c pecan chips
1 cup flour (all purpose)
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1 pkg Pecan Pie Muffin mix
2 eggs, beaten
3/4 c butter, melted
Preheat oven to 350. Combine all ingredients in mixing bowl; stir til
blended. Fill greased mini-muffin tins half full (approx.1
Tablespoon) Bake for 12-15 minutes.
Makes 36 mini-muffins.
Note: You may use regular sized muffin tins, but the muffins work
better if baked in the mini-size. To make regular sized muffins, fill
the tins 1/2 full and bake 20-25 minutes.
Makes 12 muffins. This size
will be a heavier muffin.
Chewy Chocolate Marble Bars
1 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
1 tablespoon butter or margarine
1 1/2 cups light brown sugar, packed
3/4 cup butter or margarine, melted
2 large eggs
1 teaspoon vanilla extract
2 cups Pioneer Original or Buttermilk Biscuit &
1 cup uncooked old-fashioned rolled oats
Preheat oven to 350 degrees. In 4-cup glass measuring cup, combine chocolate chips, sweetened condensed milk and 1 tablespoon butter. Microwave on high for 1 to 2 minutes, stirring after every 30-second interval. Stir until chocolate is melted. In large mixing bowl, stir together brown sugar, 3/4 cup butter, eggs and vanilla until smooth. Stir in Pioneer Biscuit & Baking Mix and oats until well combined. Spoon 2/3 of the batter into a 9x13-inch baking pan that has been coated with nonstick spray; press to flatten. Drop chocolate mixture by teaspoonfuls over batter. Drop teaspoonfuls of remaining batter over top of chocolate; swirl together with tip of knife. Bake for 20 to 25 minutes or until bars are light golden brown and center is almost set. Cool completely. Cut into bars. Makes 36 small bars.
1/2 cup butter
1 1/2 cups graham cracker crumbs
1 1/2 cups flaked coconut
1 cup chocolate chips
1 cup chopped nuts (pecans or walnuts)
1 can sweetened condensed milk
Preheat oven to 350 degrees. Melt butter in a 9x13-inch cake pan. Remove from oven, and spread the melted butter evenly over the bottom of the pan. Sprinkle the graham cracker crumbs evenly over the melted butter. Spread coconut evenly over the graham cracker crumbs, then add a layer of chocolate chips, then a layer of chopped nuts. Drizzle sweetened condensed milk evenly over top. Return to oven and bake for about 25 minutes, until lightly browned on top. Cut into small squares when completely cooled.
Yield: 36 small bars.
German Chocolate Brownies
1 package German chocolate cake mix
3/4 cup margarine, melted
2/3 cup evaporated milk, separated (1/3
1 cup chopped pecans or walnuts
1 package (14 ounces) Kraft caramels
1 package (6 ounces) semi-sweet chocolate chips
Preheat oven to 350 degrees. Combine cake mix, melted margarine, 1/3 cup evaporated milk and nuts.
Melt caramels and 1/3 cup evaporated milk in a double boiler or microwave, stirring often, until completely melted. Pat 1/2 of cake mixture in a greased and floured 9x12-inch baking dish and bake for 6 minutes. Remove from oven and sprinkle chocolate chips over hot cake. Spread hot melted caramel mixture over this. Crumble remaining cake mixture on top of caramels and press down lightly. Bake another 20 minutes. Donít overbake. Cool completely before cutting into squares.
Yield: 16 large squares.
Peanut Butter-Toffee Cookies
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup creamy peanut butter
1 large egg
2 cups Bisquick baking mix
2/3 cup almond toffee bits
2/3 cup coarsely chopped peanuts
2/3 cup milk chocolate morsels
10 ounces vanilla caramels
3 tablespoons whipping cream
1/2 teaspoon vanilla extract
2/3 cup milk chocolate morsels, melted
Preheat oven to 350 degrees. Beat butter, sugar, brown sugar and peanut butter at medium speed with an electric mixer until creamy. Add egg; beat until blended. Add baking mix; beat at low speed just until blended. Stir in toffee bits, peanuts and 2/3 cup milk chocolate morsels. Drop by rounded tablespoonfuls onto ungreased baking sheets. Flatten dough with hand. Bake for 10 to 12 minutes or until golden brown. Cool cookies on baking sheets 1 minute; remove to wire racks. Microwave caramels and whipping cream in a glass bowl at high 1 minute. Stir. Continue to microwave at 30-second intervals, stirring until caramels melt and mixture is smooth. Stir in vanilla. Spoon caramel mixture evenly onto tops of cookies. Drizzle each with melted chocolate.
Yield: 3 dozen.
Pineapple-Orange Sunshine Cake
1 box yellow cake mix
1/4 cup applesauce
1 can (11 ounces) mandarin oranges in syrup
1 container (8 ounces) light Cool Whip
1 package (3.4 ounces) vanilla pudding mix
1 can crushed pineapple
Preheat oven to 350 degrees. In a bowl, stir together cake mix, applesauce, eggs and mandarin oranges (including syrup) until moist. Beat by hand for two minutes. Coat a 9x13-inch cake pan with nonstick spray. Pour batter into pan. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean.
Cool completely before frosting. Combine all frosting ingredients in a large bowl and mix until well blended. Spread over cake. Serves 16.
Vanishing Oatmeal Bars
1 cup (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups uncooked rolled oats (quick or oldfashioned)
1 cup raisins
Heat oven to 350 degrees. Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats and raisins; mix well. Bake 30 minutes in ungreased 9x13-inch baking pan.Yield: 24 medium bars.
This also works well with dried cranberries or dried cherries. One half cup of chopped nuts can also be added.
TRIPLES with EMMA