Thursday, January 9, 2014

Easy Caramel Pecan Bars

These are not gourmet, but great if you need an easy last-minute dessert

-Confessions of a Cookbook Queen

2 cups all purpose flour
1 cup packed brown sugar
1 1/2 sticks (12 Tablespoons) cold butter, sliced into pieces
1 cup finely chopped pecans
12 oz jar caramel ice cream topping, warmed until pourable
11.5 oz bag milk chocolate chips

Preheat oven to 350.

In a large bowl, combine flour and brown sugar.  Cut in butter until you have a blended, crumbly mixture.  Evenly sprinkle over the bottom of an ungreased 9×13 pan.  Press firmly to make a crust.  Sprinkle pecans evenly over the crust and drizzle with the caramel topping.

Bake for about 15-20 minutes, until the caramel is bubbling all over.  Remove from oven and immediately sprinkle with entire bag of chocolate chips.  Let stand for 5 minutes, then carefully spread the melted chips over the surface of the bars.  Cool until chocolate is set, then cut into squares.

Thursday, January 2, 2014

Jalapeño Popper Wontons

It's always fun to try out new appetizer recipes during bowl season! These were definitely a winner, but  too hot for the kids. If you're serving them to littles, make sure to cut back on the jalapeños. 

1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
1 (4 ounce) can diced jalapeno peppers
2 cloves garlic, pressed
3 green onions, diced
1 (16 ounce) package wonton wrappers
1 quart vegetable oil for frying

In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.

Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.

In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.