Fluff

I have had a few requests (MamaFry) for easy recipes. No baking involved. Here it is. This one is almost as easy as ice cream sandwich cake(Thanks Miss Pink, posting pending)


1 Quart Heavy Whipping Cream
2 Packets Whip It ( this keeps the cream from separating after it sits in the fridge a few days, Aisle 9A for those who have access to United)
5-6 Tbsp. Pwd. Sugar ( or whatever it takes to make it sweet)
1-(15 oz) Crushed Pineapple (drained)
1 bag Mini-Marshmallows
1/2-1 c. Finely Chopped Pecans

Mix the heavy cream and Whip It with a hand mixer(Kitchen aide if you have one) on high speed until very soft peaks form. Add the pwd. sugar to taste and continue to beat on high until stiff peaks form. Fold in marshmallows, drained pineapple and pecans. Chill until ready to serve.

Serves 12-16

Tip: Try adding coconut

Pecan Tassies

To me, nothing says Thankgiving like Pecan Tassies. Well, excpet for maybe the turkey & dressing.

And, pumpkin pie.

Regardless, I only make Pecan Tassies around Thanksigiving. These are the perfect dessert fingerfood for the Holiday season. I've been waiting and waiting on BBLady to post the recipe, but I see she's too busy peddling her chocolate porn to worry about something timely like pecans.

Most Tassie recipes are quite similar & the main problem I've always had has been too much filling and not enough dough. I had the same issue again last night & modified the amounts for this recipe. This should make 60-70 tassies. If you think you need less, try this recipe. It makes 24-30, but there will be quite a bit of filling leftover/wasted. Besides, if you think you don't need 70 tassies, you are obviously hanging out with the wrong crowd.

Pecan Tassies

Dough:

6 oz cream cheese, softened to room temperature
1 cup butter, also at room temp
2 cups all-purpose flour

Cream together butter & cream cheese with the electric mixer. Add flour & mix until it starts to form a ball. Shape the dough into a large ball, wrap with plastic & refrigerate until easy to handle (at least one hour).

Shape dough into small balls about 1 ½ inch in diameter. Place into mini-muffin pan and press into "cups". I use my Pampered Chef dough shaper.

Filling:

• 3 T butter, melted
• 3 eggs
• 1 ½ cup light brown sugar
• 1 ½ teaspoon vanilla extract
• ¾ - 1 cup of chopped pecans

Mix the filling ingredients together with a wire whisk. Fill dough cups about ¾ full. I use the PC mini scoop. Bake at 325F for 30 minutes or until the dough is very lightly browned & the filling mostly set.

Remove immediately from the pan & cool on a rack. Tarts should come out of the pan easily. Unless the filling runs over the edges - then it might be stuck. Run a butter knife along the edge to loosen.

I don't know for a fact, but I've seen several references that these freeze well. Which is great. Make ahead of time & defrost at room temperature when you need them.

Enjoy! ~HausFrau

Trilevel Brownies

Ingredients
1/2 cup all-purpose flour
1 cup quick-cooking rolled oats
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 cup butter, melted
1 egg
3/4 cup granulated sugar
2/3 cup all-purpose flour
1/4 cup milk
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1/4 teaspoon baking powder
1/2 cup chopped walnuts
1 ounce unsweetened chocolate
2 tablespoons butter
1-1/2 cups sifted powdered sugar
1/2 teaspoon vanilla
Walnut halves (optional)

Directions
1. For bottom layer, stir together oats, the 1/2 cup flour, the brown sugar, and baking soda. Stir in the 1/2 cup melted butter. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.

2. Meanwhile, for middle layer, stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth. Fold in chopped walnuts. Spread batter over baked layer in pan. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean. Set on a wire rack while preparing top layer.

3. For top layer, in a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted. Stir in the powdered sugar and the 1/2 teaspoon vanilla. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable. Spread over brownies. If desired, garnish with walnut halves. Cool completely on wire rack. Cut into bars. Makes 32 brownies.

Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.

Nutrition Facts
Calories 141,
Total Fat (g) 7,
Saturated Fat (g) 4,
Cholesterol (mg) 19,
Sodium (mg) 76,
Carbohydrate (g) 18,
Fiber (g) 1,
Protein (g) 2,
Percent Daily Values are based on a 2,000 calorie diet

Chocolate Chip Chocolate Clouds

Estimated Times:Preparation - 15 min Cooking - 12 min Yields - 12 servings

12 pieces NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1/4 cup milk
1 container (8 oz.) non-dairy whipped topping, thawed, divided
1 teaspoon vanilla extract

Directions:

PREHEAT oven to 350° F. Place 12 2 1/2-inch foil bake cups on baking sheet with sides. Place 1 piece of cookie dough in each cup.

BAKE for 12 to 14 minutes or until just baked and light golden brown. Remove cups to wire rack to cool completely.

PLACE 1 1/2 cups morsels and milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature, about 20 minutes.

RESERVE 1/2 cup whipped topping; refrigerate. Combine remaining whipped topping and vanilla extract in medium bowl. Gently fold half of the whipped topping mixture into chocolate mixture. Add remaining whipped topping mixture; mix lightly. Spoon over cookie bases in muffin cups. Refrigerate for 1 hour.

FOR GARNISH AND TO SERVE: LINE baking sheet with wax paper.

PLACE remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 squiggly designs about 2- to 3-inches square onto prepared baking sheet. Refrigerate until chocolate is firm, 5 to 10 minutes. TOP each mousse cup with a small dollop of reserved whipped topping. With tip of knife, gently remove drizzles from wax paper and insert, standing up into dollops. Serve immediately.

*I made my own chocolate chip cookie dough and I used milk chocolate chips.

I also put in the fridge to harden up the mousse.

Check out Nestle's Very Best Baking for more details.

Pumpkin Bars

PUMPKIN BARS

4 eggs
1 2/3 cup sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

In mixing bowl, beat together egg, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon, salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15" x 10" pan. Also works well in cupcake tins or pumpkin-shaped tins.

Bake at 350°F for 25-30 minutes. Cool. Frost with cream cheese icing.

Cream Cheese Icing:

1 (3 oz) package of cream cheese
1/2 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Cream together cheese and butter, stir in vanilla and powdered sugar a little at a time, beating until smooth. Looks festive with food coloring added to the mixture.