Marvelous Recipes

Smooth creamy chocolate, rich caramel and crunchy bits of pecans—the perfect combination for a special holiday treat your family and friends will love. It also makes a great gift for that person who seemingly has everything!

3 cups sugar
3/4 cup butter
1 (5 ounce) can evaporated milk (NOT sweetened condensed milk)
1 (12 ounce) package semi-sweet chocolate chips
30 caramels, unwrapped and quartered
1 jar marshmallow creme
1 teaspoon vanilla
1 cup chopped pecans

In a large heavy saucepan over medium-low heat, stir together the sugar, butter and evaporated milk; bring to a full rolling boil, stirring constantly. Boil, uncovered for 5 minutes, stirring constantly.

Remove saucepan from the heat; stir in the chocolate chips until melted. Stir in the remaining ingredients and beat by hand until well blended and smooth. Spread into a 9×13-inch pan sprayed with cooking spray; cool to room temperature. Chill in refrigerator until set; cut into squares. Makes about 3-1/2 pounds.

Emily

These wonderfully rich tasting oatmeal cookie bars are sure to disappear in a flash!

BASE:
1 cup quick-cooking oatmeal
1/4 cup boiling water
1/2 cup butter
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs

TOPPING:
1/3 cup butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 cup shredded coconut
1 cup chopped pecans

1. In a large bowl, combine the oatmeal, water and butter; let sit until butter is melted.

2. In a separate bowl, combine the flour, baking soda, cinnamon and nutmeg; set aside.

3. Add the sugar, brown sugar and eggs to the oatmeal mixture; blend well. Add the flour mixture a little at a time mixing well after each addition.

4. Spread mixture into bottom of a well greased 9×13-inch baking pan. Bake at 350 degrees F. for 45 minutes.

5. In a small heavy saucepan over medium heat, melt the butter; stir in the brown sugar and milk until blended. Remove from the heat and add the coconut and pecans. Spread over top of cooked base. Allow to cool before cutting. Makes 24 bars.

Emily

This rich, decadent, make-ahead dessert from Betty Crocker will wow your family and guests alike!

CARAMEL BASE
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2-inch thick) French Bread

CARAMEL LAYER
1/4 cup butter, melted
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2-inch thick) French bread

CUSTARD
6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar

WHIPPED TOPPING
1/2 cup whipping cream
1 tablespoon sugar

1. Heat oven to 350 degrees F. Spray a 13×9-inch (3-quart) baking dish with nonstick cooking spray.

2. In a 2-quart saucepan, combine 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth; pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.

3. Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans; top with 10 slices French bread.

4. In a large bowl, beat custard ingredients with wire whisk; slowly pour mixture over French bread. Press down on bread with spatula so all of the bread absorbs egg mixture. Cover and refrigerate 8 to 24 hours.

5. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

6. Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped cream. Makes 8 servings.

Emily

Whether you serve this delicious Betty Crocker French toast recipe for breakfast or for brunch, it is sure to be a winner with family and friends alike!

8 slices cinnamon bread, cut into 1/2-inch cubes (about 8 cups)
8 eggs
1 cup milk
2-1/2 cups real maple syrup
1 teaspoon rum extract
6 ripe bananas, cut into 1/2-inch slices
1 cup chopped pecans

1. Spray bottom of 13×9-inch (3-quart) baking dish with cooking spray. Arrange bread cubes in baking dish. In large bowl, beat eggs, milk and 1/2 cup of the maple syrup with wire whisk. Pour over bread in baking dish. Cover and refrigerate 8 hours or overnight.

2. Heat oven to 350 degrees F. Uncover; bake 35 to 40 minutes or until golden brown along edges. Let stand 7 to 10 minutes before serving.

3. Meanwhile, in medium microwaveable bowl, microwave remaining 2 cups maple syrup uncovered on High 1 to 2 minutes, stirring every 30 seconds, until warm. Stir in rum extract.

4. Sprinkle banana slices and pecans evenly over bread, drizzle with warmed syrup mixture. Serve immediately. Makes 8 servings.

Emily

A delightfully easy way to make delicious chocolate brownies without the mess! These can be frosted, if desired, but we like them just the way they are!

1 cup butter, cubed
4 ounces (4 squares) semisweet chocolate
4 eggs
1-3/4 cups sugar
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup chopped pecans

1. Melt butter and chocolate in a small microwaveable bowl on High; stir until smooth.

2. In a large bowl, beat the eggs and sugar until blended. Beat in vanilla and the chocolate mixture.

3. Gradually stir in the flour until blended; stir in the nuts.

4. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 degrees F. for 18 to 20 minutes or until toothpick inserted in the middle comes out clean; cool. Makes 18 cupcake brownies.

Emily

Creamy caramel and chocolate with crunchy bits of pecans, surrounded by moist melt-in-your-mouth chocolate cake!

1 package German Chocolate cake mix
1 (11 oz) package caramels
3/4 cup butter or margarine
1/2 cup evaporated milk
2 cups chopped pecans, divided
1 cup semi-sweet chocolate chips

1. Prepare cake mix according to package directions. Pour 1/2 the batter into a greased and floured 13×9-inch baking pan. Bake at 350 degrees F for 15 minutes.

2. Unwrap caramels and combine with the butter and evaporated milk in a medium saucepan. Stir over low heat until caramels are melted and mixture is smooth; pour over baked cake layer.

3. Sprinkle 1-1/2 cups of the chopped pecans and the 1 cup chocolate chips over caramel layer. Spread the remaining cake batter evenly over pecan layer. Sprinkle the remaining 1/2 cup chopped pecans over the batter.

4. Bake an additional 20 minutes. Cool; cut into squares to serve. Makes 24 squares.

Emily

My best friend shared this recipe with me over 30 years ago and it is still one of my favorites!

1 (20 oz) can crushed pineapple (use juice)
1 (21 oz) can cherry pie filling
1 yellow cake mix (prepared according to package directions)
1 cup chopped pecans
2 sticks butter or margarine

1. Spread the crushed pineapple in the bottom of an ungreased 13x9x2-inch baking dish. Spoon the cherry pie filling over the pineapple layer.

2. Pour the yellow cake batter evenly over the cherry pie filling layer. Sprinkle the chopped pecans over the cake batter. Slice 2 sticks of butter or margarine over the entire area.

3. Bake at 350 degrees F for 1 hour or until brown on top. Cut into squares to serve. Makes 24 squares.

Emily

These light, golden, nutty pancakes are so delicious, I don’t even butter mine! Just pour on a little syrup and enjoy melt-in-your-mouth goodness!

1 cup quick-cooking oats
1-1/4 cups buttermilk
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons canola oil
1 egg, lightly beaten
1 teaspoon vanilla extract
1/3 cup finely chopped pecans

1. In a large bowl, combine the oats and buttermilk; let stand for 5 minutes. In a small bowl, combine the flour, sugar, baking powder, salt and baking soda. Stir into the oat mixture. Add the oil, egg and vanilla extract; fold in the pecans. Let stand for 10 minutes.

2. Pour the batter by 1/4 cupfuls onto a greased hot griddle.* Turn the pancakes when bubbles form on the top; cook until the second side is golden brown. Makes 8 pancakes.

* If you don’t have a griddle, these pancakes may be cooked in a large greased hot skillet.

Emily