Saturday, September 29, 2012

Brown Sugar Frosted Pecan Sandies

I was looking for a shortbread type cookie and found this recipe in one of my favorite cookbooks - Dining by Fireflies - by the Junior League of Charlotte.  I have always loved everything I have tried from there and this cookie was no different.  It was wonderful!  I even wrapped a few up and sent them to my college freshman and she gave them a thumbs up - 5 days after baking them!

Brown Sugar Frosted Pecan Sandies (adapted from Dining by Fireflies)


1 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pecans, (finely chopped)  (I think I forgot this ingredient and it would have made them even better)


1 cup brown sugar, packed
1/2 cup half and half
1 Tbsp butter
1 1/2 to 1 2/3 cups powdered sugar, sifted

Preheat oven to 350.  Cream butter and sugars in large bowl with mixer until well blended.  Beat in egg and vanilla.  Combine flour, soda, and salt in a small bowl and gradually add to creamed mixture.  Mix well after each addition.  Stir in chopped pecans and chill dough 30 minutes. Shape dough into 1-inch balls and place on ungreased cookie sheet.  Bake 10-12 minutes.  Cool on wire racks.  When completely cool. spread cookies with Brown Sugar Frosting and top with a pecan half.

For Frosting - Combine brown sugar and half and half in a small saucepan.  Cook over moderate heat, stirring constantly, ntil mixture comes to a boil.  Continue to boil 4 minutes - stirring.  Remove from heat and stir in butter.  Add 1 1/2 cups sifted powdered sugar and beat with mixer until smooth.  Add more powdered sugar if needed to reach spreading consistency.

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Saturday, September 22, 2012

Grilled Barbecue Sausage

 This is a favorite recipe of our family and friends.  My hubby often makes it for 4th of July gatherings and other parties.  We had a Bunco party this past weekend with some friends from church.  It was kind of a crazy day so I suggested Chris grill this sausage  - knew all of the guys would enjoy it.  It is just two ingredients... a pkg of Hillshire Farm or Ekrich Smoked Sausage and Kraft original barbque sauce.  I know you are thinking you have another favorite sauce in mind but we have tried several different varieties and the Kraft original works the best in this situation - it kind of "candies" or caramelizes on the sausage and works great!   Serve with toothpicks!

Saturday, September 15, 2012

SCOOPS dessert

My good friend Shelley makes this really fun dessert that is SCOOPS Fritoes with Scotch-a-Roo items piled on top.  I know it sounds weird but it is so yummy and very addicting.  You have to try it!

SCOOPS dessert

1 Family size bag Scoops - lay them all out "scoop side up" on two foil lined cookie sheets (I used 3 platters for 3 different events)

In a small sauce pan, heat to a boil 1 cup Karo syrup, then add 1 cup sugar and stir til dissolve and then add 1 cup creamy peanut butter.   Drizzle over the SCOOPS.

Melt in a microwave save bowl - 1 cup milk chocolate chips ( I used semi sweet), 1 cup butterscotch chips and 1 cup peanut butter.  Drizzle over Karo mixture.  Put in fridge for a bit to harden.

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Friday, September 7, 2012

Banana Pound Cake

We love pound cake and we love bananas.  I always seem to have ripe bananas and found this recipe in my Southern Living Homestyle Cooking   .  I try not to cook with shortening since it isn't the healthiest but I gave this a try anyway. It was very yummy - dense and rich like a pound cake but with great banana/pecan flavors!

Banana Pound Cake ( adapted from Southern Living)

1 1/2 cups shortening
2 cups sugar
4 large eggs
2 cups mashed bananas
1/3 cup buttermilk  ( made my own with milk and little vinegar)
1 tsp vanilla
3 cups all purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans

Beat shortening at medium speed with mixer for 2 minutes or until creamy.  Gradually add sugar, beating 5-7 minutes.  Add eggs, one at a time, beating until yellow disappears.

Combine banana, buttermilk and vanilla.  Combine flour, soda and salt;  add to shortening mixture alternately  with banana mixture, beginning and ending with flour mixture.  Mix at low speed after each addition just until blended.  Stir in pecans.  Spoon batter into a greased and floured 10 inch tube pan.  Bake at 325 for 1 hour and 15-25 minutes - or until pick inserted comes out clean.  Cool in pan on a wire rack for 15 minutes.  Remove cake from pan, cool completely on wire rack.

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Sunday, September 2, 2012

Layered Lemon Pie

It is still so hot here in Nebraska.  My mom reminded me of this yummy dessert from Roseville Bed and Breakfast outside of my hometown - Marshall, Texas.  Their Layered Lemon Dessert was perfect for a Labor Day friend gathering in this hot weather!  I didn't have extra Cool Whip for the topping so I topped with a quick squirt of Redd-Wip as it was served -  perfect!

          (taken with my iphone - just before eating :)

Layered Lemon Pie


1 1/2 cups flour
1/2 cup ground pecans ( mine were just chopped)
1 1/2 cups butter

Melt butter in microwave, add flour and pecans.  Press into a 9 x 13 pyrex dish.  Bake at 400 for 18-20 minutes.  Cool

First layer

1 ( 8 oz) cream cheese, softened
1/2 large cool whip (save rest for topping)
1 1/2 cups powdered sugar, sifted

Mix all ingredients and spread over cooled crust.

Second layer

2 eggs
1 cup freshly squeezed lemon juice
2 cans condensed milk

Beat eggs well.  Add lemon juice ( the lemon juice cooks the eggs) and beat adding condensed milk.  Pour over cream cheese layer.  Place in refrigerator until set.  Before serving, spread with the rest of the Cool Whip.

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