Tag Archives: pecans

Cinnamon Roll Apple Pies

apple1 can (21 oz) of apple pie filling
8 pinches of ground cinnamon
8 Tbsps. packed brown sugar
1/4 cup chopped pecans
1 can (12.4 oz) of refrigerated cinnamon rolls

Garnish:
Cool Whip
Caramel ice cream topping

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with non-stick cooking spray.

Spread out the cinnamon rolls on the counter and flatten each with a rolling pin so that they fit into your muffin cups. (If you let them sit at room temperature for about 10 minutes before rolling out, they will be easier to work with.)

Line each of your muffin holes with the flattened dough and fill each with apple pie filling. You may need to cut up the apples a bit so that they fit better.

Add a pinch of cinnamon, a tablespoon of brown sugar, and a few pecans (in that order) to the top of each.

Bake at 400 degrees for 8 to 12 minutes. Be careful not to burn them, but also be sure the dough “crust” is cooked and no longer doughy.

When done, remove from oven and cool for a few minutes. Add the Cool Whip, more pecans, and some caramel sauce to each. Serve while warm!

Earthquake Cake

I made this cake for my children at our Mother’s Day dinner (what’s wrong with that picture, huh???).  The cake was a big hit, in spite of the fact that it became a volcano instead of an earthquake.  You have to read below to find out why…

Earthquake Cake

1 box Devil’s Food Cake Mix (I used Pillsbury)
3 Eggs
1 1/4 cups Water
1/2 cup Vegetable Oil
1 cup Coconut
1 cup Pecans, chopped
1/2 cup (1 stick) Butter or Margarine, softened
8 oz. Cream Cheese, softened
4 cups Powdered Sugar
1 tsp. Vanilla
1/2 to 1 cup Chocolate Chips

Pre-heat oven to 350 degrees F. Spray a 9×13 inch cake pan with non-stick cooking spray.

Sprinkle coconut, then pecans, evenly over the bottom of the cake pan and set aside.

Mix together the cake mix, eggs, water and oil in a mixing bowl. Beat for about 2 minutes with electric mixer. Pour over coconut and pecans in pan.

In small mixing bowl, beat together the butter, cream cheese, powdered sugar and vanilla until smooth. Spoon the cream cheese mixture over the cake batter. Don’t try to spread it out; just put it on in dollops.

Bake cake for about 45 to 50 minutes. Test for doneness by inserting a knife or toothpick into the chocolate cake. The toothpick should come out clean.

When done, remove cake from oven and immediately sprinkle on the chocolate chips. Allow cake to cool in the pan.

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Okay, now for my story….

This was a new recipe I had found on the internet, so didn’t know exactly what to expect. I changed the ingredients very slightly . . . the original recipe called for a German Cake Mix, but I used Devil’s Food Cake Mix (because that’s my favorite). I also added the chocolate chips.

I also attempted to spread out the cream cheese mixture on top of the cake, and that was probably my downfall. A few minutes in the oven, and the cake started to raise up. All of a sudden, my daughter exclaimed that the cake was boiling over! I immediately got a sheet of aluminum foil and placed it on the rack beneath the cake to catch the overflow. I looked at my daughter and explained that we had a volcano cake instead of an earthquake!

It was mostly the white part that spilled over, and actually, that part that cooked on the side of the pan was Awesome! Just after removing the cake from the oven when it was done, I scraped off the part that flowed over the edge, and tasted it . . . it was just like chewey, ooey, gooey, warm caramel! Oh yum!

I sprinkled the chocolate chips on the top of the cake and allowed the cake to cool in the pan. It cut very nicely, and there was that coconut/pecan layer on the bottom part. The chocolate part of the cake was so moist, yet held up very well.

When I saw the cake spill over, my first thought was that I would never make this again. But after watching my family devour it, I’ve decided this just might be a tradition recipe. My husband said it was the best cake he had ever eaten.

I really think the secret to keeping it from spilling over is that you have to drop the cream cheese mixture in dollops randomly on top, and not attempt to spread it out. Let me know how it works for you.

Now, I’d better get started on cleaning the oven. Thank goodness for self-cleaning ovens!

Chicken Salad with Pasta

1 (12.5 oz) can white chicken, drained and shredded
8 oz. cooked spiral pasta
1/4 cup diced red onion
1 1/2 cup fresh mixed berries (strawberries, grapes, blueberries, etc.)
1 cup fresh pineapple chunks
1 cup creamy poppy seed dressing
Fresh spinach leaves
Toasted pecans

Toss first six ingredients together. Serve salad over spinach leaves and garnish with pecans.

Stuffed Sweet Potatoes

12 medium sweet potatoes
1 1/2 sticks butter or margarine
3/4 cup brown sugar
3/4 cup flour
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup toasted pecan pieces
1 cup miniature marshmallows

Preheat oven to 400 degrees F. Spray a sheet pan with no-stick cooking spray.

Scrub sweet potatoes thoroughly. Prick each them with a fork in a couple of places, and place on the sheet pan. Bake at 400 degrees F. for about 45 minutes, or until a knife inserted in the center of the potato goes in easy.

In a large bowl, mix butter, brown sugar, and flour together. Add the cinnamon, salt, pecans and marshmallows and stir to combine.

Cut a slit in the sweet potatoes lengthwise down the center, not going all the way through. Push the ends toward the middle, which will cause the potato to open up. Fill each potato with the marshmallow mixture and put back in the oven. Back for another 20 minutes or until the topping is bubbly and brown.

Chicken Breast Smothered with Spinach & Mushrooms

3 cups fresh spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon rotisserie chicken seasoning
2 slices provolone cheese, halved

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

Serves 4

Mystery Pecan Pie

1 9″ pie crust, unbaked
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 teaspoon vanilla
1 1/4 cups chopped pecans

Place pie crust in 9-inch glass pie pan. Heat oven to 375°F.

In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.

In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended.

Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.

Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Sweet Potato Casserole

4 cups sweet potatoes, cubed (or large can of cooked sweet potatoes, drained)
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

Topping
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Preheat oven to 325 degrees F (165 degrees C).

(If using canned sweet potatoes, omit this step) Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Orange Fluff Salad

1 (12 ounces) carton small curd cottage cheese
1 (3 ounces) package orange gelatin
1 (11 ounces) can mandarin oranges, drained
1 (15 ounces) can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
1 (8 ounces) carton Cool Whip

In a large mixing bowl, combine cottage cheese and dry orange gelatin and mix well. Stir in Mandarin oranges, pineapple, coconut, and pecans. Fold in Cool Whip. Refrigerate.

Serve in a pretty clear bowl to show it off.

Yield: 8 to 10 servings

Butterscotch Pull-Apart Bread

24 frozen bread rolls (this dough is found in your grocer’s frozen food section – I use the Parker House roll type)
1 sm. pkg. butterscotch pudding (not instant)
1 stick butter
3/4 c. brown sugar
1 tsp. cinnamon
1/2 cup chopped pecans

The night before: Spray Bundt pan or tube pan with non-stick cooking spray. Arrange frozen rolls in pan. Sprinkle dry pudding mix evenly over rolls.

In small saucepan, melt butter, add brown sugar and cinnamon. Cook until bubbly. Stir in pecans and pour evenly over rolls. Cover tightly with foil and leave on counter overnight.

In the morning: Uncover and bake in 350 degree oven for 30 minutes. Let stand 5 minutes. Carefully turn out on serving plate, pull apart, eat and enjoy.

Please note: If you have unbroken pecans, lay some (upside down) in the pan before adding the rolls. This will make your bread ring look very nice when inverted.

Mashed Sweet Potatoes with Pecan Butter

2 medium sweet potatoes (about 1lb)
3 tablespoons milk
2 tablespoons brown sugar, divided
1/8 teaspoon salt
1 tablespoon butter, softened
1 tablespoon chopped pecans, toasted
1/8 teaspoon ground cinnamon

Pierce potatoes with a fork; arrange on paper towels in microwave oven.

Microwave potatoes at HIGH for 10 minutes, rearranging the potatoes after 5 minutes.

Wrap potatoes in a towel; let stand for 5 minutes.

Scoop out pulp; discard skins. Combine pulp, milk, 1 tablespoon brown sugar, and salt in a medium bowl; mash.

Combine 1 tablespoon brown sugar, softened butter, pecans, and cinnamon in a small bowl. Top each serving with pecan mixture.

Yield: 2 servings (serving size: 3/4 cup potatoes)