Easter Story Cookies - make the night before Easter

FB Source: Stacie Allred

Ingredients:
1 cup whole pecans
1 tsp white vinegar
3 egg whites
pinch salt
1 cup sugar
plastic ziploc bag
wooden spoon
tape
Holy Bible

Directions:

1. Preheat oven to 300 degrees (this is important-don't wait 'til you're half done with the recipe!) 
2. Place pecans in ziploc bag and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
   Read John 19:1-3.
3. Let each child smell the vinegar. Put 1 tsp vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.
4. Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.
5. Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.
6. So far, the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.
7. Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through repentance and the Atonement. Read Isaiah 1:18 and John 3:1-3.
8. Fold in broken pecans. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.
9. Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.
10. GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.
11. On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

Barbi Cooper's Cinnamon Rolls

FB Source: Barbi Cooper

Ingredients:

Cinnamon Rolls:

3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 tbsp yeast
1 tbsp salt
3 eggs beaten
10 1/2 cups flour
1 cube butter

1 cup sugar

1 cup brown sugar

1/4 cup cinnamon

Walnuts (or Pecans)

Icing:
4 cups powdered sugar
1 tbsp vanilla
Evaporated milk-enough to make syrupy

Directions:

Cinnamon Rolls:

1. In a *Bosch mixer, mix warm water, oil, sugar and yeast and rest for 15 minutes.
2. Add salt, eggs, and 10 1/2 cups flour, until it pulls away from the bowl.
3. Roll out onto floured surface to a 1/2" thick rectangle. 
4. Melt butter and brush it over the entire surface. 
5. Mix together sugar and brown sugar. To this I add about 1/4 cup cinnamon but you can add as much or little as you like.Sprinkle over buttered dough. 
6. Add walnuts or pecans, if desired.
7. Roll long ways. Pinch edge. Cut to desired thickness. Place on greased cookie sheet 1" apart.
8. Allow cinnamon rolls to rise until doubled, approx 30-45 minutes, depending on the warmth of the area.
9. Bake in 400F oven for 12 min. 

Icing:

• Combine Icing ingredients and drizzle over hot rolls.

* Stacie says: "Using a Bosch mixer eliminates the need for that initial rising of your dough. If you use a different mixer, or mix by hand, be sure to allow the dough to rise until doubled before rolling out the dough. Continue following the rest of the recipe as noted."

Christmas Salad

FB Source: Julie Morgan

Ingredients:
Lime Jello 6 oz.
Lemon Jello 6 oz.
Cherry Jello 6 oz.
Pineapple juice 1/2 can.
Crushed pineapple 1 can ( save the juice to use )
Nuts are optional. We used crushed walnuts.
Whipping cream 1/2 pt.

Directions:

1. Make 1 box of Cherry jello as directed. Pour into a 9x13 pan and refrigerate until set.
2. Combined Lemon jello, 1/2 cup hot water, pineapple juice, cream cheese, and crushed pineapple. Layer on top of the cherry jello and refrigerate until set.
3. Make the Lime jello according to package directions. Gently pour over lemon/pineapple and cherry layers and refrigerate until set.
4. Beat the whipping cream. Layer on top. 
5. Sprinkle the nuts over top, if desired.

World’s Best Cheeseball

FB Source: Hilary Weeks

Ingredients:
1 (8-oz.) pkg. cream cheese
1 (5-oz.) jar Kraft Old English Cheese
4 T. crumbled blue cheese
2-3 green onions, diced
2 tsp. Worcestershire sauce
Pecan, chopped
Crackers of choice

Directions:

1. In mixer, thoroughly combine cheeses, green onions, and Worcestershire sauce. 
2. Form into ball and place on a pretty plate. 
3. Cover in chopped pecans. 
4. Serve with favorite snack crackers

This is hands down, the best recipe I own. My Aunt Gayle made this at all our family holiday gatherings and now I make it for all of mine. After tasting it, people think I’m a hero. Trust me, make this for your next special occasion and you will be a hero too. (Don’t be surprised if someone breaks out singing… “Did you ever know that you’re my hero…”) It’s that good.

Easy Pumpkin Spice Cake With a Twist

FB Source: Julie Morgan

Ingredients:
1 package spice cake mix
1 can pumpkin
2 tbsp unsweetened cacao
4 eggs
1/2 cup vegetable oil
3/4 cup sugar
1/4 cup water
1 package chopped pecans

Directions:

1. Preheat oven to 350. 
2. Place cake mix, cacao, pumpkin, eggs, oil, sugar and water in mixing bowl. Mix well. 
3. Pour into well greased 9 x 11 cake pan and bake for 30 - 35 mins, or until toothpick comes out clean. 
4. Let cool and ice with your favorite cream cheese icing recipe or mix.
5. Sprinkle with chopped pecans.

Chocolate Caramel Turtles

FB Source: Crystal Hebner

Ingredients:

1 (8 oz) package caramels
2 T heavy cream
1 cup pecan halves, salted
1 pound Ambrosia milk chocolate, melted or
16 (1 oz) squares semi-sweet chocolate

Directions:

1. In top of a double boiler over hot water, melt caramels in heavy cream.
2. Arrange pecans halves in groups of 4-5 on a greased waxed paper.
3. Spoon caramel mixture into a small mound in the middle of the nuts. The caramel should partially cover the nuts to keep them in place. Let stand until caramel is set.
4. In top of a double boiler, over hot water, melt chocolate, stir gently.
5. Using a small spoon, coat caramel with melted chocolate.
6. Let stand until chocolate is firm or refrigerate 30 mins.

5-Minute Fudge

ORIGINAL Source: Nourishing Minimalism

Ingredients:
2 cups semi-sweet chocolate chips
2/3 cups sweetened condensed milk (Click here for recipe)
1 teaspoon vanilla
1 cup chopped nuts

Directions:

1. Cover a cookie sheet or 9"x13" pan with parchment paper.
2. Mix chocolate and sweetened condensed milk in a sauce pan over medium heat, stirring until melted. 
3. Remove from heat, stir in vanilla and nuts, mixing thoroughly. 
4. Pour onto parchment paper and spread into a rectangle, about 1/2 inch deep.
5. Allow to cool in refrigerator for 30 minutes. Place parchment paper and fudge on cutting board and cut into 1 inch squares.

Makes about 45 pieces.

Toffee - A Signature Recipe

ORIGINAL Source: The Yummy Life

Step-by-step directions can be found here: 

http://www.theyummylife.com/Toffee

Ingredients:
1 cup unblanched (skin on) whole almonds
1 cup butter
1 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 (12 oz.) package milk chocolate chips (2 cups)
1/4 cup finely chopped pecans

Directions:

1. Toast almonds by spreading them in a single layer on a plate and microwaving on high for 2-3 minutes (stir after each minute). 
2. On foil-lined baking sheet, arrange almonds in a single layer over an area measuring approx. 13x9 inches. 
3. In a heavy 2-quart saucepan combine butter, sugar, vanilla, and salt. Cook over med-high heat, stirring constantly with a clean, dry wooden spoon till butter is melted. Continue cooking and stirring for approx. 7-10 min. till candy is the color of the brown skin of the almonds; it will start smoking slightly. 
4. Immediately pour candy, without scraping pan, over almonds, covering all nuts. 
5. Sprinkle chocolate chips evenly over the hot candy. Wait 1 minute and spread the melted chocolate until it is smooth. 
6. Sprinkle with pecans. 
7. Let cool and break into pieces. Store in a tightly covered container in cool place or refrigerator.  

Praline Yams

Source: Recipe on the Label

Ingredients:
29 oz can Cut Yams, drained
1/3 C Chopped Pecans
1/3 C Coconut
1/3 C Brown Sugar
3 Tbsp Flour
3 Tbsp Butter, melted

Directions:

1. Preheat oven to 350F.
2. Place drained yams in ungreased 1 1/2 qt casserole dish.
3. In a small bowl, combine remaining ingredients and blend well.
4. Sprinkle over yams.
5. Bake for 35-40 minutes or until bubbly in the middle.

Servings: 7

Pumpkin Pie Cake

FB Source: At Home with Terri

Ingredients:
1 (18 oz) can pumpkin (not pie filling)
1 box yellow cake mix (2 layer size)
1 cup sugar
1/2 cup melted butter
1 (13 oz) can evaporated milk (not sweetened condensed)
3/4 cups chopped pecans or walnuts
3 eggs
3 teaspoon cinnamon

Directions:

1. Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. 
2. Pour into a 9 x 13 greased pan. 
3. Sprinkle dry cake mix over mixture.
4.  Drizzle with melted butter. 
5. Sprinkle with chopped nuts. 
6. Bake at 350 degrees for 50-60 min or until done. 

Serve (warm or cold) with topping or whipped cream.

~Enjoy!

Stacie says: "This recipe calls for an 18 oz can of pumpkin. They only come in 15 or 28-30 oz, size, but not 18. I believe it should be 15oz, the smaller can."

Pecan Pie Caramel Cheesecake

ORIGINAL Source: Tasty Kitchen

Ingredients:
Crust:
3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:
3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:
1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:
Crust:

1. Preheat oven to 325 degrees. 
2. In a large bowl, mix together all ingredients for the crust until moist.
3. Press into a 10 inch spring form pan and set aside.

Filling:

1. In a stand mixer, whip cream cheese and sugar together until smooth. 
2. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. 
3. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. 
4. Pour filling into prepared crust and smooth the top. 
5. Bake for 40-45 minutes until cheesecake is set and hardly jiggles, if at all, when moved. Remove from oven and cool completely to room temperature.

Topping:

1. Arrange pecan halves over top entire cheesecake in concentric circles. 
2. Cover with plastic wrap and refrigerate until ready to serve. 
3. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. 

To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert.

Pumpkin Bars

FB Source: Andrea McWilliams Xidis

Ingredients:

Bars:
16 oz can pumpkin

2 cups sugar 

1 cup vegetable oil 

4 eggs, beaten 

2 cups flour 

2 tsp. baking soda 

2 tsp. cinnamon 

1/4 tsp. nutmeg 

1/2 tsp. salt 

Cream Cheese Frosting:
5 Tbs. butter, softened 

3 oz cream cheese, softened 

1 tsp. vanilla 

1 3/4 cups powdered sugar 

3-4 tsp. milk 

chopped nuts for the top, if desired 

Directions:

Bars:

1. In a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. 
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. 
3. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.
4. Cool the cake completely and then frost it with the cream cheese frosting. 

Frosting:

1. Beat the butter and cream cheese together. Add the vanilla and blend till smooth. 
2. Gradually add the powdered sugar and mix well. 
3. Add the milk a bit at a time until you get it to a spreadable consistency.

Ruth's Chris Sweet Potato Casserole

FB Source: Robert Smith
ORIGINAL Source: Group Recipes

Ingredients:
Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/4 cup butter (melted)

Sweet Potato Mixture:
3 cups mashed sweet potatoes (can use canned to save time, just drain)
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs (well beaten)
1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
2. Preheat oven to 350 degrees.
3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.
4. Pour mixture into buttered baking dish.
5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Quick & Easy Pecan Pralines

FB Source: Lydia Hernandez Blades

Ingredients:
1 cup whipping cream
1 box brown sugar (light or dark, whatever your preference)
2 Tablespoons margarine or butter
2 cups pecan pieces (not too small, preferably halves)

Directions:

1. Stir together whipping cream and brown sugar in very large microwave safe mixing bowl. 
2. Cook in microwave on High for 13 minutes. 
3. Open microwave about half way through cooking time and give the mixture a stir or two to make sure it is mixed well.
4. When time is up, take bowl out of microwave, add butter and stir until butter is melted. 
5. Add nuts, stir for a couple of minutes or so until mixture starts to thicken slightly. 
6. Quickly drop by spoonfuls on a sheet of foil. 
7. Allow pralines to cool completely and then put them in a covered container.

NOTE: If mixture is removed from bowl too quickly (too hot and shiny), the pralines will be too thin and may remain sticky. If the first one spreads out too much just put it back in the bowl and stir mixture for a minute or so more. If mixture gets too cool (dull in appearance) before it is spooned out on foil, it may become too firm to make individual pralines, but it can always be broken into chunks and eaten. Less attractive, but still good.

Chocolate lovers can add 1/2 cup of chocolate chips to hot mixture along with the butter. The chips will melt completely producing “chocolate pecan pralines.”

Turtle Cookie Bars

FB Source: Sara Karels Spiering

Ingredients:
Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

2nd Layer:
1 cup pecan halves or chopped pecans
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate morsels

Directions:

1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13x9 inch pan.
3. Arrange pecans over crust.
4. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly.
5. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool on a wire rack at room temperature until chocolate is set. Cut into squares.

yummy in moderation

If you love chocolate, caramel, and pecans this a good one. This recipe comes from Southern Living Best Desserts.

No-Bake Pecan Coconut Praline Cookies

FB Source: Jewels Tee

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
7. Remove from paper and enjoy.

Layered Pumpkin Cake with Caramel and Pecans

FB Source: Chef Ron Lock

Source: https://www.facebook.com/TheChefRonLock

Ingredients:
1 pkg (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided - 100% pumpkin, not pumpkin pie filling
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp pumpkin pie spice, divided
1 pkg. (8 oz.) Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) whipped topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped Pecans

Directions:

1. Preheat oven to 350°F
2. BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in stand mixer, or, beat in a large bowl with a hand mixer. 
3. Pour into 2 greased and floured 9-inch round pans.
4. Put the cake pans in the oven and bake for 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove the cakes from the pans and transfer to wire racks to completely cool.
5. BEAT cream cheese in medium bowl with hand mixer, or stand alone mixer, until creamy. Add in the sugar, remaining pumpkin and spice; mix well. Gently stir in the whipped topping. 
6. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers, leaving top layer unfrosted. Do not frost the top layer!
7. Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers.

(This cake is a total show stopper. The mixed flavors and textures pecans, caramel and cream cheese make this one of best pumpkin recipes of all time! Enjoy!)

Sticky Bun Breakfast Ring

FB Source: Tammy Smith Griffiths

Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Directions:

1. Spray a fluted pan with non-stick spray.
2. Combine the melted butter and syrup in a small bowl and set aside.
3. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
4. Place about half of the syrup mixture in the bottom of the pan.
5. Then sprinkle half of the brown sugar mixture on top. 
6. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 
7. Top with remaining syrup and sugar mixtures. 
8. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
9. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (if 1 doesn't' seem like enough) and bake it for about 30 minutes. 

Pecan Pie Cobbler

FB Source: Jessica Contesso

Pecan Pie Cobbler (Recipe from Pillsbury)

Ingredients:
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired 

Directions:

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. 
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
3. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 
4. Bake 14 to 16 minutes or until browned.
5. Reduce oven temperature to 350°F.
6. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set.
7. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!