Ridiculously easy was what first caught my eye on those! And they are kind of addicting!

I have a bag of pecans I need to use up and was wondering if anyone had a sugar coated pecan recipe they could share?

Yes, but it's at home. I know it's just pecan halves, egg whites, water, sugar, and cinnamon (and maybe some nutmeg??) - but I don't remember quantities off the top of my head.

Lot of good our recipes do us at home, huh?

furreal.

I just tried Emeril's recipe for spiced nuts yesterday- it has butter, brown sugar, cayenne and cinnamon. Tastes good, but the nuts are really sticky. I think they are supposed to harden up. I put them in the fridge, so I'll see if they got better when I get home.

OK, here's the glazed pecan exactly as my friend originally sent it to me:

1 cup sugar
1 1/2 t. cinnamon
Mix together in a bowl.

1 lb. pecans
1 egg white
1 T. water
Beat egg white with water until it is fluffy.
Add pecans to the egg white.
Stir until all pecans are coated.
Add sugar mixture.
Stir well.
Spread on cookie sheet.
Bake at 200 for 45 minutes, stirring every 15 minutes.
Spread out and cool.


If I remember right, I think I doubled the cinnamon and added dash of numeg and allspice. I can't find the post-it I had this scribbled down on, so I'm going off her old email and my memory.

I made Paula Deen's recipe for Savannah Cheesecake Cookies Sunday, and they were SO good. Really, they could just be eaten as cheesecake, but the pecan crust was soo good. I didn't fool with the mint & berries, though.

Ingredients
Crust:
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 cup chopped pecans
1 stick butter, melted

Filling:
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 eggs
1 teaspoon pure vanilla or almond extract
Fresh berries and mint leaves, for garnish
Directions
Preheat oven to 350 degrees F.


Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.


For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.

^^those sound delish^^

Here's the fudge recipe- it turned out good- I let it set in my garage rather than the fridge and I did it on the stove top- something about the microwave - I'd rather see it on the stove top-

Microwave Marshmallow Fudge
1 tsp of butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts (I made this batch without walnuts)
1/2 cup miniature marshmallows
Line a 9 in pan with foil and grease the foil with butter.
In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in
marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. Using the foil, lift the fudge out of pan. cut into 1-in squares. Store in airtight container in the fridge.

I store mine in the garage- it's cool.

If a make candy I always use semi sweeet choc chips for the dipping- it's easy and it's good. I've done buckeyes like that and choc covered cashews and peanuts and those townhouse crackers with p-nut butter in middle and covered with chocolate

Here is the candy bar cookie squares- we call them snickers bars and my family scarfs them down in no time- they are easy and quick and so delish.

1 package yellow cake mix
1/2 cup packed brown sugar
2 eggs
1/2 cup butter, melted
3 regular size snickers bars, chopped

Combine the cake mix, brown sugar, eggs and butter. Beat on low speed for 2 minutes, scraping bowl occasionally, Stir in chopped candy. Spread into an ungreased 13 x 9 baking pan. Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares. Makes 2 dozen

This may be a silly question, but.... what is the difference between dark brown sugar and light brown sugar?

The amount of molasses. Dark has more and a stronger taste.

So when receipes call for brown sugar, it's best to use the light, unless it specifically states to use dark.

Thanks, I don't bake or cook much but I want to start. I'm actually doing my first true x-mas dinner at our house this year for my husbands family

Honestly, it doesn't matter that much. Use whatever you prefer (or whatever you can find the easiest!)

Here is a fudge recipe that my Sunday School teacher used to make when I was a little girl. She actually made it for Halloween treats and it was my favorite thing to get. It is so smoother and creamy which I attibute to the German Chocolate.

Million Dollar Fudge



4 ½ C sugar
12 oz. choc. Chips
Pinch of salt
1 pt. marshmallow crème
2 T. butter
2 C. nuts
1 tall can milk
German Chocolate

Boil sugar, salt, butter & milk for 6 min. Pour boiling syrup over other ingredients in a bowl and beat until chocolate is all melted. Pour into pan & let set few hours before cutting.

Hello Gang!

I couldn't resist popping into this thread. I highly recommend the Almond Bark Cookies and the Candy Bar Cookie Squares, I've been making them for a few years and they are practically demanded when I do my baking.

I'm really bad at remembering recipes, but another good one is Peanut Butter Candy Balls. They are like a Buckeye but with Rice Crispies added in. They are a little labor intensive, but SO good!

I'll try to post a few receipes later. Take care!

I wondered when you'd stop in, SingALittle. You're usually a cookie making crazy lady during the holidays.