1 cup pecan halves, toasted
1/3 cup granulated sugar, plus more for rolling
1/4 cup + 2 Tbsp brown sugar
1-3/4 tsp ground cinnamon 1/2 tsp. salt Flour, for dusting work surface 1 lb. puff pastry (or 1 17.3-oz. package), thawed 1 large egg, lightly beaten


Combine the pecans, sugars, cinnamon and salt in the bowl of a food processor. Pulse until the mixture is very finely chopped and resembles coarse sand.

On lightly floured parchment paper, roll the puff pastry out into an 11 x 20-inch rectangle (or two smaller separate rectangle if pastry doesn't easily seal together). Transfer the rolled out pastry on the parchment to a baking sheet, cover loosely with a clean kitchen towel, and refrigerate until firm, about 45 minutes.

Remove the dough from the fridge. Brush the dough evenly with the beaten egg. Sprinkle the pecan-sugar mixture evenly over the top, pressing gently into the dough. Starting with the short side of the dough (or long side if two separate sheets), roll up into a spiraled log to enclose the filling. Roll the log tightly in parchment or plastic wrap and freeze until firm, about 20 minutes (stays well overnight in fridge as well).

Preheat the oven to 350˚F. Use a sharp serrated knife to cut the dough into slices about 3/4-inch thick. Generously sprinkle a work surface with sugar (or cinnamon sugar – your call). Use a rolling pin to roll each slice to a diameter of about 6 or 7 inches (about 4 inches if two separate rolls), adding more sugar as needed to prevent sticking. Place the rolled cookies on parchment lined baking sheets, 3-4 per sheet (or more if smaller cookies). Refrigerate for 30 minutes.

Bake, rotating the pans halfway through, until the cookies are light golden, about 18 minutes. Let cool on baking sheets slightly. Carefully transfer to a wire rack and let cool before serving.


12 large cookies or 2-3 dozen smaller cookies


Quick & Easy Recipes

1-1/2 cups creamy peanut butter
3 Tbsp butter
1/2 tsp pure vanilla extract
1-1/2 cups powdered sugar, sifted
3 cups crisp rice cereal
1 lb milk chocolate chips or bar


In a large kettle, combine the peanut butter and butter and heat over low heat until melted. Remove from the heat and stir in the vanilla, sifted powdered sugar and cereal. Stir to combine. Roll into 1" balls or use Pampered Chef Small Scoop, and place on waxed paper-lined baking sheets. If they are sticking to your hands, run your hands under cold water—it helps! Freeze or refrigerate until firm. Note: For nicely shaped balls, freeze for about 10-15 minutes, then remove from freezer and roll again into smooth balls. Return to freezer until firm.

Using a double boiler or a metal bowl placed over a kettle of boiling water, melt the chocolate and wax (if using). Wax helps make a traditional glossy, thin, easy coating. Just chocolate will be thicker. Stir until melted and smooth. Remove from heat and dip each ball into the chocolate until coated. Place on waxed paper-lined baking sheets to cool. Store in the refrigerator until ready to serve.


60


Penzeys


Servings 30; Serving Size 2 peanut butter balls (38g); Calories 200; Calories from fat 110; Total fat 13g; Cholesterol 5mg; Sodium 80mg; Carbohydrate 20g; Dietary Fiber <1g; Sugars 15g; Protein 4g

1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted, cooled
2 cups granulated sugar
2 tsp vanilla
4 eggs
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar


In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

Drop dough by teaspoonfuls (or I use Pampered Chef small scoop) into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.


5 dozen


Betty Crocker


Calories 70, Total Fat 3g, Saturated Fat 1g, Cholesterol 10mg, Sodium 35mg, Potassium 20mg, Total Carbohydrate 10g, Dietary Fiber 0g, Protein 1g

For the chicken:
2 pounds boneless, skinless chicken breasts
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons oil, separated
2 teaspoons fresh lime juice
1 large clove garlic, minced

For the sauce:
4 tablespoons unsalted butter
3/4 large white onion, finely chopped
2 tablespoons Penzey’s New Curry
1 tablespoon grated peeled fresh ginger or ginger paste
1 1/2 cups canned tomato purée
1/2 cup half-and-half
3/4 cup water
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon oil, lime juice, and garlic. Place chicken and marinade in a plastic bag, rubbing the marinade over the meat. Set the chicken aside while you make the sauce.

In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium then stir in the curry spice and ginger. Add the tomato purée, water, half-and-half, salt, and pepper, and bring the sauce to a boil. Reduce heat and gently simmer for about 5 minutes until slightly thickened.

While the sauce simmers, heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until hot. Cook the chicken in two rounds, turning them to brown gently until chicken is cooked through, roughly 6 to 8 minutes. Chop into bite sized pieces and add the chicken to the sauce and heat through, stirring occasionally until desired consistency.

Serve over naan or with Indian rice.


4 servings


Modified from Epicurious.


Calories 551, Carbohydrates 16g, Fat 36g, Protein 43g, Sodium 727mg, Fiber 4g,

1 cup ditalini pasta
2 Tbsp olive oil, divided
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cups chicken broth
16-oz can tomato sauce
15-oz can diced tomatoes
1 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
Kosher salt and freshly ground black pepper, to taste
15-oz can red kidney beans, drained and rinsed
15-oz can Great Northern beans, drained and rinsed

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
3. Add remaining 1 tablespoon oil to the stockpot. Stir in garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Whisk in chicken broth, tomato sauce, diced tomatoes, basil, oregano, thyme, Italian sausage and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until vegetables are tender, about 10-15 minutes.
5. Stir in pasta and beans until heated through.
6. Serve immediately.

8 servings


Damn Delicious