Homemade Pecan Turtles Clusters

I was looking for a candy to fill in my recycled glass jars to give as Christmas treats to friends and family this year. I try to different treat every year. Last year I made date balls. You all know my go-to idea place is Pinterest, so off I went. One of my favorite candies is pecan turtles. I have never made them before. I usually purchase them at the local Russell Stover store or at my favorite candy shop in Pigeon Forge. I can eat them until I green in the face.

So, I found a recipe that seemed easy enough, and thankfully, I did a dry run a few weeks before Christmas. The recipe had a few details that I tweaked to improve the outcome of my second batch. I'll explain as I go through the recipe.

My first tweak...the recipe called to put the pecans down and cover with caramel. After doing this, even after placing the clusters in the refrigerator, the caramel was too sticky. So my clusters stuck together, making them almost impossible to get them out of the jars. My solution. I melted some chocolate first, placing a nice dollop down, them pressing the pecans in the chocolate. Once the chocolate hardens, they pop right off. I made one row at a time to keep my chocolate from setting with out the pecans.

  

I love white chocolate too, so I made a batch with milk chocolate and one with white chocolate. Instead of using a double-boiler, I melted my chips in the microwave in 10 to 15 second increments. 

The next step in to make the caramel. This is where my second tweak is...even at the temperature the recipe recommends, my caramel spread all over. It warned that the caramel cooled down fast and was difficult to spread then. I let my caramel cool more. As you can see in the picture above, it still spread. After placing my caramel on top, I let it cool more then took a spoon and scooped it back on top.

Last, I melted more yummy chocolate to place on top. As you can see, that placing warm chocolate on top causes the caramel to run again. I just placed them in the refrigerator, the caramel was easier to handle, less sticky, and could be pressed to the sides of the clusters.

As you can see, they worked out very well. I love the combo of white and milk chocolates together. The full recipe is below. You can play with it yourself, adding or lessening the amounts of chocolate or caramel to your likening. For me, this recipe yielded approximately 40 clusters

Homemade Pecan Turtle Cluster Recipe

• 2 - 2 1/2 cup pecan halves (I used 2 halves per cluster)
• 1/2 cup butter 
• 1 cup light brown sugar
• 1/2 cup light corn syrup
• 1/2 can sweetened condensed milk (appx. 7 oz)
• 1/2 tablespoon vanilla
• 2  12 oz. packages chocolate chips ( I used milk and white chocolate)
• 2 teaspoon Crisco (divided)

1. Cover 2 large cookie sheets with parchment paper.
2. Melt 1 bag of chips and 1 teaspoon of Crisco (in microwave melt at 10 to 15 second intervals). The Crisco helps with the drizzling of the chocolate. Place in dollops along paper, then press 2-3 pecans in chocolate.
3. To make caramel, place butter in medium saucepan. Melt over medium heat. Add brown sugar, corn syrup, and condensed milk. Stir continually until well blended. Remove from heat. Stir in vanilla. It needs to be a thick consistency to stay on top of pecans, so play with it.
4. Carefully drizzle over pecans.
5. Melt the other bag of chocolate, adding 1 teaspoon of Crisco. Placing a nice drop on top of the caramel. With my left over chocolate, I decorated the tops with the other chocolate.
6. Allow turtles to set. They can be placed in the refrigerator to speed this process. Store in an air tight container.

Enjoy and share!

Marinated Cheese Recipe

This is a wonderful recipe to carry to a party or gathering.

1/2 cup olive oil
1/2 cup white wine vinegar
2 oz. diced pimento (drained)
3 tsp dried parsley
1/4 tsp salt
1/4 tsp pepper
3 tsp minced green onion
3 tsp minced garlic
1 tsp sugar
3/4 tsp dried basil
2- 8 oz block cream cheese
Box of crackers

Place your cheese in a deep dish of at least 1in sides. Cut lengthwise then into squares.

Mix all the above ingredients (except the cheese).

Pour marinade over the cheese.

Cover and place in refrigerator for at least 8 hours. Serve with crackers of your choice.

Wonderfully Delicious Mint Brownies

I find myself attracted and often craving a particular sweet more than any other. When I see a recipe containing the words "mint chocolate", I'm immediately intrigued and scanning the ingredients to see if I have them on hand. I have tried many different kinds, some are wonderful, mouth watering creations (yes, my mouth is watering just thinking about them), some I quickly discard. Today I want to share with all of you who's mouth waters at just the mention of "mint chocolate", my all time favorite mint brownie recipe.

Ingredients:

• 1 box brownie mix (for a 9" x 13" pan), plus ingredients needed per package directions
• 1 cup of chocolate chips

For the frosting:

• 1 1/2 cup confectioners' sugar
• 2-3 tablespoons softened butter, divided
• 2-3 tablespoons milk
• 3/4 teaspoon mint extract
• a few drops of green food coloring (optional)

For chocolate drizzle:

• 1/2 cup chocolate chips
• 1-2 tablespoons butter
• 1/2 teaspoon vanilla
• 1/4 cup Andes mint chips (crumbled)

Preparation:

Prepare your brownies in a 9" x 13" pan according to the package directions; adding 1 cup of chocolate chips to mixture before baking.

Frosting:

To make the frosting, use an electric mixer to combine the butter and sugar until desired consistency is reached. Add the mint extract and food color. Mix thoroughly. Spread over brownies and spread.

Drizzle:

Melt chocolate chips with 1 tablespoon of butter, stirring until smooth. Be careful not to burn the mixture. Add vanilla, blending completely. Drizzle over frosting. Sprinkle crumbled mint chips over the top. Cool or chill in refrigerator until set, cut into squares.

Delicious Pumpkin Bread

I love the smell of pumpkin and sweet potatoes but I have never been able to eat them. Trying them prepared many ways; pies, fries, gooey casseroles, etc., I always end up thinking "yuck!" Then I happened to come across this pumpkin bread recipe, after all, who doesn't like bread? I am please to say that I can now enjoy the pumpkin flavor along with that wonderful aroma.

2 1/2 cup All-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 small box instant lemon pudding
1 small box instant butterscotch pudding
chopped nuts (optional)
15 ounce can pumpkin
1 cup sugar
1 1/2 cup oil
5 eggs

Preheat oven to 350 degrees F. Grease 2 small loaf pans. In a large bowl sift together your flour, soda, salt, cinnamon, nutmeg, lemon pudding, and butterscotch pudding until well blended.

In a smaller bowl blend together pumpkin, sugar, oil, and eggs (adding one at a time). Once blended thoroughly, add in nuts and mix together.

 Once mixture is blended thoroughly, add in nuts and mix together.

Then you take your bowl of wet ingredients and add them to your dry; mix thoroughly. Pour evenly into your baking pans.

Bake for approximately 1 hour or until center if not sticky.

Easy Delicious Apple Pie

It's almost apple season and everyone needs a delicious apple pie recipe. This is one that will put a smile on your face, and those you make it for, because it is super easy and delicious.

2 prepared deep pastry shells, frozen (leave in freezer till ready to use)
4 large baking apples, cut into chunks (I like granny smith or gala apples)
1/4 cup white sugar
2 tsp ground cinnamon
2 T all-purpose flour
3 T butter, divided in half and melted

Preheat oven to 350 degrees F.

In a small bowl, sift together sugar, cinnamon, and flour; set aside.

   

 Peel, core, and cut apples into chunks. Place in medium bowl; pour sugar mixture on top and mix with apples.

 Add 1 1/2 T melted butter, mixing well.

Take the pie crust out of the freeze. Run you fingernail or a small knife along the edge of one crust to lift it out of the pan.

In the other pie crest, fill with you apple chunks.

Take the other 1 1/2 T of melted butter and pour onto you apples. Cover the apples with the second pie crust.

Cut some vent holes in the top. Smear some butter on top and sprinkle with cinnamon.

I place on a baking sheet to keep the juices from dripping in my oven. Bake for 35-40 minutes for the perfect apple pie.

Creamy Baked Macaroni and Cheese

This recipe for mac-n-cheese always gets great reviews. It is super cheesy.

2 cups uncooked elbow macaroni or 3 cups uncooked shells

8 oz. block sharp cheddar cheese, cubed

2 cups grated Colby cheese

1 can (10.75 oz.) condensed Cheddar cheese soup

4 tablespoon butter

1 cup milk

1/2 cup sour cream

3 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 350 degrees. Spray 13 x 9 inch baking dish with vegetable oil. In medium to large pot, boil the macaroni until tender; drain. Place butter, cheese soup, milk, sour cream, eggs, salt, and pepper in pot and return to medium heat. Blending ingredients well; add pasta and cubed cheese; stirring to melt cheese. Pour macaroni in baking dish. Sprinkle with shredded cheese and bake for 20-30 minutes, until browned and bubbly.

To make recipe more healthy, replace milk, cheese, sour cream, butter with low-fat or fat free versions and use whole wheat pasta.

Hope you enjoy!

Best Ever Banana Nut Cake

My first taste of this awesome cake was several years ago at a NPGA show. My friend, Chastity, brought it for our potluck lunch. Of course, she shared her recipe and I have made it many times for several functions, always getting request for the recipe. I also like to make it into loaves without the icing. This way makes a great breakfast bread.

Banana Nut Cake

2 1/2 cups plain flour (make a healthier version with whole wheat flour)

1 cup sugar

1 1/4 teaspoon baking soda

1 1/4 teaspoon baking powder

1 teaspoon salt

2/3 cup buttermilk

2/3 cup oil

2 eggs, beaten

3 ripe bananas

In a medium to large bowl sift your flour, sugar, baking soda, baking powder, and salt.

In a separate, smaller bowl combine buttermilk, oil, eggs, and bananas.

Combine all ingredients and mix well with a blender.

Pour into greased and lightly floured pan. Bake at 350 degrees for 20-30 minutes (depends on your pan) or until center is not sticking and top is golden brown. I'm using this large baking sheet, so I baked it for 20 minutes.

After cooling, I cut the cake into desired pieces. I like to do this before icing so it drains in between the layers.

Icing

1 stick butter or margarine

1lb box powdered sugar

1 ripe banana

1 Tablespoon lemon juice

1 cup nuts (optional)

1 Tablespoon water (if needed)

In a medium saucepan, melt butter over medium heat. Add in banana, lemon juice, and nuts till blended together. Do not boil.

Remove from heat and then add sugar; blending until smooth with no lumps. If it is too dry, add water

Drizzle icing over top, adding as much or as little that you want. I like to cover the whole thing

 Let me know what you think about this delicious cake.