Pecan Pie Bars

Got this from one of our Better Homes and Garden cookbooks. I doubled, but next time I think I'll quadruple! :)

• 1-1/4 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup butter
• 2 eggs, slightly beaten
• 1 cup chopped pecans
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla

Preheat oven to 350°F.

For crust, in a medium bowl combine flour, powdered sugar, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Pat crumb mixture into an ungreased 11x7x1 1/2-inch baking pan. Bake for 20 minutes or until lightly browned.

Meanwhile, for filling, in a medium bowl stir together eggs, pecans, 1/2 cup brown sugar, the corn syrup, 2 tablespoons melted butter, and vanilla. Pour over the baked crust, spreading evenly.

Bake for 20 minutes more or until the filling is set. Cool completely in pan on a wire rack. Cut into bars. Cover and store in the refrigerator.

LINK.

Cheesy Bacon Muffins

Cheese. Bacon. Can't go wrong. ;)

• 5 1/4 c. all-purpose flour
• 1 1/2 c. shredded sharp cheddar
• 3/4 c. sugar
• 2 tbs. baking powder
• 3/4 tsp salt
• 1/4 tsp cayenne
• 3 eggs
• 2 1/4 c. milk
• 1 c. vegetable oil
• 18 + strips bacon, cooked and crumbled

Prepare muffin tins. Preheat oven to 375*.

Combine flour, cheddar, sugar, baking powder, salt, cayenne, and bacon in a large bowl.

In another bowl, combine eggs, milk, and oil. Stir into flour mixture until just moist.

Fill greased muffin cups until 2/3 full. Bake for 10-25 minutes, until lightly brown on top.

Yield: ... I got 31. :)

Basil Tomato Soup

• 2 (28 ounce) cans crushed tomatoes
• 1 (14.5 ounce) can chicken broth
• 18 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup whipping cream
• 1/2 cup butter 

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low, stir in cream and butter. Cook until butter is melted.

Serves 9

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This is one of our favorites! It's easy, delicious, and it doesn't take long to make. When we double it, we still just put 1/2 cup of butter and 1 cup of whipping cream, but we add a can of tomato paste. (And double everything else.)


Also, we don't put sugar in it. Play around with it...it'll turn out awesome. :)

Raspberry-Swirl Sweet Rolls

DOUGH

1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

FILLING

One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

GLAZE

3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

DIRECTIONS

MAKE THE DOUGH: In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

MAKE THE FILLING: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

MAKE AHEAD

The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

NOTES

Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Here is the link to the recipe: http://www.foodandwine.com/recipes/raspberry-swirl-sweet-rolls