Georgia Cracker Bars

Good afternoon and happy Friday!  In a perfect world Friday would be the end of everyone's work week right?  Some of us have to wait until Sunday and Monday to celebrate weekend time!  The good news is, I have a recipe to share from a friend, that is going to be easy and quick enough to make ANYTIME, weekend or not!
 

These Georgia Cracker Bars are a recipe I got from a friend.  We collaborated on our YouTube channels, picked a recipe from each others cooking playlist and made it to see what we thought!  I picked this one, and OH am I glad I did.  This will become a an absolute go to for family dinners, parties, potlucks, or anytime I need or want a quick dessert that will send my guests over the moon!  These bars definitely put GEORGIA on my mind!

Thank you Stacie for this awesome recipe. Click this link to get to her channel! I am so glad your momma made it for you!  I love family recipes, and to be honest, my family may adopt it now!

Here is what you will need:

1 box (3 packs) graham crackers  2 left whole and 1 crushed up)
3/4 cup butter (1 1/2 sticks)
1 cup brown sugar
1 cup evaporated milk
1 egg
1 cup chopped pecans
1 cup sweetened coconut, flakes or shredded
1 pack of crushed graham crackers
1 T vanilla extract

Line a 9x13 cake pan with one layer of graham crackers.  Leave them whole, it will take the entire package, or almost.  Now in a saucepan add, butter, brown sugar, evaporated milk with the egg beaten in it, combine all ingredients and bring to a boil.  STIR CONSTANTLY!  After it begins to boil let it boil for 2 minutes, while continuing to stir.  Bring it off the heat and add in pecans, coconut, crushed graham crackers and vanilla.  Combine thoroughly.  Pour over graham crackers and spread out evenly.  Now use the last package of graham crackers to top the filling.  (see video)

Icing:
2 cups powdered sugar
1/2 cup melted butter
2 T evaporated milk
1 tsp vanilla extract 

Whisk to combine all ingredients into a smooth icing.  Spread over the last layer of graham crackers.
I refrigerated mine for 1 hour.  Perfectly slices into bars and WOW are they good!

ENJOY!

Pecan Pie Muffins

Hello my friends!  So good to have you back again!  Everyone in the US getting ready for Thanksgiving celebrations?  Do you do the cooking or just the eating?!

I decided to share some recipes for the holidays this year that are from my mom.  Not recipes my mom made or had made, just recipes she has sent to me over the years from newspapers!  I am going to share the things that have been shared with me.  For Thanksgiving I am going to share some unconventional twists on Thanksgiving foods or dinner options!  

This recipe is perfect for Thanksgiving breakfast, brunch, the day after, etc.  They have the chewy pecan pie top of a perfectly soft muffin! Make these in foil liners if you can.  I think it will work fantastic and the recipe actually calls for that, but who reads ALL the directions?  If you use foil liners, peel them off and heat up for a few seconds, and oh my gosh!  This recipe clearly has been around the block by the looks of it but let me get to the most important part...the BAKING!

You will need:

1 cup chopped pecans (I bought halves and cut the up so I could put a half on top as decoration)
1 cup packed brown sugar
1/2 cup all purpose flour
2 large eggs
1/2 cup butter melted

Preheat oven to 350 degrees F. 
In a bowl mix together pecans, brown sugar and flour.   Whisk eggs until foamy and combine with melted butter.  Add to dry mixture and mix until combined.  Line muffin pan with foil liners and fill each about 2/3 full.  (I got 10 out of mine and WILL be doubling it next time)  If you choose, add a pecan half on top!  Bake for 20-25 minutes until the tops are just beyond golden brown, kind of that pecan pie top color!

Enjoy warm, maybe with a little butter?!?  Some coffee?!?  

Happy Thanksgiving friends!

Sticky Buns

How did you like that awesome teaser photo?  I posted it on FB and tweeted it, and boy the "where is the recipe" comments flooded in!

This is a bit of a repeat recipe, it is just doing something different.  It is my Not Your Mom's Cinnamon Rolls recipe.  I will rewrite the recipe below, and then get on to the treatment of these lovely babies, that makes them sticky buns!

Make these, freeze them, eat them, photograph them, just, for the love of food, make sure you share the love!  I had been planning on making these awhile ago and for some reason just kept putting them off.  Well, when I did make them, they were a hit, complete with moans, groans and "OMG's"  That my friends is when you know you have hit the jackpot!

Here we go!
1 pkg dry active yeast
1 tsp sugar
1/4 cup water at 110-115 degrees
3/4 cup milk
1/4 cup granulated sugar
1 tsp vanilla extract
1 egg
1/2 tsp salt
5 tbsp melted butter
1 tsp ground cinnamon
4-4 1/2 cups flour

In a measuring cup place hot water and 1 tsp sugar.  Put a thermometer in it and if it is to hot, wait for it to cool to 110-115 degrees.  I know some people say they always kill the yeast so better to have it to hot and have to wait for it to cool a bit.  I do it like this and just wait for it to get to the temp I want!

When it gets to the correct temperature add in your packet of yeast, give it a tiny stir and remove thermometer.  Let sit 3-4 minutes.  It should get foamy on the top!

Now in a bowl or stand mixer  (using your dough hook) add in the egg, milk, melted butter, sugar and salt.  Mix until combined.  Now add in the yeast mixture, flour, cinnamon, and vanilla.  I mig ht have slipped and added extra vanilla too!  I always do, you know that! HA!

Now once you get it all combined, by hand or machine, either knead it for 3-4 minutes until smooth, or let it go in the stand mixer the same amount of time, or until smooth. 

Turn the dough out into a buttered, or sprayed with non stick cooking spray, or oiled bowl.  Cover tightly with plastic wrap and sit in a warm, draft free place.  Sometimes I turn the oven on to preheat for baking and set the bowl on the stove top.  This could take an hour, or it could take 3 hours.  The warmer the area, the faster it will happen.  It should about double in size!

When it is doubled in size, take it out of the bowl unto a floured surface.  Roll the dough out into a rectangle shape.  It should be about...hmmm.....14-16 by about 10-12.  Never thought about it, just always did it!  What comes next is the filling and here is what you will need for that....

Filling

1 1/2 cups brown sugar

1/2 cup VERY soft butter (can melt and use a pastry brush as well)

2 tbsp ground cinnamon

Spread the butter over the dough, make sure to get it covered everywhere!  Sprinkle brown sugar evenly and then the cinnamon.  

Roll up the dough into a log.  Pinch the dough to seal it all the way across, flip so the seam side is down and set aside.

Spray your 9x13 with nonstick cooking spray.  Set aside and combine the following ingredients in a small pot.  

Sticky Topping

1/2 cup butter

1 cup packed brown sugar

1/2 cup syrup (pancake syrup, the cheap stuff)

1 1/2 cup chopped pecans

Let heat until brown sugar is dissolved, stirring constantly.  Then pour into your prepared 9x13 pan and spread evenly.  

Cut your roll of rolls into 12 rolls.  Place in the pan on top of the sticky topping.  Cover and let raise until they have nearly doubled in size and then bake for 30 minutes at 350 degrees F.

Let cool for 2 minutes only!  Turn upside down on a large tray or cookie sheet and let sit for a couple of minutes before lifting the pan off the top.  Waaaaa-laaaa!  Perfect sticky buns!

ENJOY!

Butter Pecan Pie

A classic for sure!  Right?  When I think "Thanksgiving" I think, turkey, stuffing, pumpkin pie and pecan pie!  It is one of my husbands favorites and I can't wait to share my recipe with you.  I borrowed one from my mom, I like using recipes she has used, but she didn't regularly make it.  Therefore, I played with one she gave me.  So I created my own spin, and upped the butter, of course, and the pecans, of course, and a few other things.  I like this texture, and before this whole pecan pie thing, which, I don't necessarily care for, I never knew I preferred one texture over another with this one. 

Now, I have seen pies that cook the ingredients first, and I have seen recipes with so few pecans, I doubt you could call it a "pecan" pie.  I wanted more of a buttery pecan pie so that is what I created.  I don't know if it is necessarily more or less buttery than any other pie but to me, it is perfection, and to my hubby, it is perfection.  That was all the "go ahead" I needed to share it with you.  This is a toss it in one bowl and pour it in kind of recipe.  This one takes a bit longer to bake, but it will be so well worth your wait! 

I am also including a little recipe for a powdered milk whipped topping.  I was using the powdered milk for some frosting and saw this recipe on the back.  I decided to try it out.  While it isn't fresh sweetened whipping cream (swwooonnn), it is a great substitute in a bind.  It tastes nice, it is easy to make with things that are likely pantry staples for you.  Just please follow the directions just as they are written.  Ask me why I say that.  Go ahead..........    I tell you that because 2 times I didn't follow them exactly and two times, it failed.  Save yourself the hassle!

You will need:

1 9 inch pie crust buy or make mine
1/2 cup light corn syrup
4 eggs
1 cup brown sugar (packed)
8 tbsp. butter, melted and cooled
2 tsps. vanilla extract
1 1/3 cup chopped pecans
2/3 cup whole pecans
aluminum foil or a pie crust guard

Preheat your oven to 350 degrees F.  Place your crust into a pie plate if needed.  Finish the edges how you like, IF you like and place in refrigerator.

Combine, corn syrup, eggs, brown sugar, butter, and vanilla into a mixing bowl and whisk together.  There is no need to pull out the standing mixer or even the hand mixer, just whisk this together until smooth and you are done!  Now take crust from refrigerator and place all of the pecans in the bottom of the crust.  I love the combo of chopped and whole.  It just adds some texture and I like it.  Use all chopped if you like.  Just make sure there are 2 cups.  I like "heavy on the nuts".  Now carefully pour your mixture on top of the nuts, place into your oven for 55 minutes, after that cover with foil, and bake another 15-20 minutes.  When the middle barely jiggles or doesn't jiggle at all you are done!  Remove and place on cooling rack.  Let cool COMPLETELY.  We clear on that part?   Serve with love!

For the whipped topping you will need:
1/2 cup ice cold water
1 tbsp. lemon juice
1/2 cup powdered milk
3 tbsp. sugar
2 tsp. vanilla extract

Now, remember do this in the order I tell you!  I did this in my standing mixer, use an electric mixer if you like.  Combine water and lemon juice, then add your powdered milk and stir until dissolved.  Now beat for 6-10 minutes, until you get a stiff mixture.  Add in sugar and vanilla and beat until combined.  That is it.  I have mine in the refrigerator, I have no idea how it will last, but since I made a double batch the 3rd time I figured I should see how it fares in the fridge. 

ENJOY and HAPPY THANKSGIVING!

Graham Cracker Toffee Crunch

Good evening friends!

Hoping this finds you all enjoying your Monday evening, healthy and happy!  It has been a crazy day for me, and at 3pm on Monday I just not getting this typed up for you! 

As most of you know my parents have been needing us to be with them more (us as in my siblings and I) as they have increasing health needs.  Well my sister Anne was there a couple of weeks ago.  My mom is always having us text or FB message each other with things she MUST tell us.  Well she is always asking me about what I have been cooking and she cuts out recipes she thinks I need to try.  Often she will say, "I would try this one, but I would take out this, and I would precook that, and I would etc....".  She always has an opinion that one!  I am SO glad I don't take after her! (what?!!??!?!)  Anyway she was so adamant I get this recipe she had my sister photograph the newspaper clipping so I could get it made.  I don't recall what the name of the recipe was on there, but, I am sure this isn't the first time some of you have heard of this or perhaps it is a staple at your house.  I had never heard of it or eaten it so I gave it a try. 

This was undeniably a hit with my family.  In fact, it was SUCH a hit, that the first time I made it, I didn't get to photograph it, because when I got around to doing it, it was GONE! HA!  If it wasn't so easy to make, I might have minded more, but instead I just chuckled and made a second batch.  I did a couple of things different the second time and liked it better.  Nothing major, just, well......just keep reading!!

Here is what you need:
15 graham crackers.  (enough to cover a cookie sheet, standard-ish size)
1 cup of butter
1 cup brown sugar
1 cup peanuts (you can use whatever kind of nut you like but this is one thing I changed and liked better the second time)

Preheat your oven to 350 degrees F.  Line your crackers up on your cookie sheet.  My recipe says to fill in the edges with crackers you have broken apart.  Forget about it.  Just leave the space.  Otherwise trying to even spread the topping on is a bit annoying.  In a saucepan place butter, and brown sugar, heat until melted.  Here is the next thing I changed.  It says to add the nuts to the brown sugar and butter, however, I just sprinkled them on top the second time and like them better.  SO....do as you wish but if covered by the toffee layer, they don't have much dimension to me.  Perhaps I am particularly ridiculous, perhaps.  They will get partially covered up anyway to be honest.  So add them in or don't, but pour evenly and then spread to cover your graham crackers.  If you didn't add them sprinkle nuts on while the top is hot.  Place in the oven and bake 10 minutes.  Let cool completely, break apart and devour!

This is dangerous stuff friends.   Put on a safety vest, you are going to need saved, and I want you visible to your rescuer. 

ENJOY!

Loaded Sweet Potato Casserole

Evening friends!

I asked you all on Facebook what you thought the perfect sweet potato dish looked like.  What would you put it in, what do you like it to have, and you all responded with SO MANY things!  I saw everything from the way my mom and few of my sisters make them to entirely new perspectives.  I wanted to create something new for my sweet potatoes and it came to me.  If people can LOAD regular potatoes, why can't I load sweet potatoes?!?!

I saw it all, brown sugar, pecans, butter, pineapple, marshmallows, the list went on and on.  Though my mom was a canned yam woman, toss em' in a casserole, throw on some butter, brown sugar and 4 inches of marshmallows, I wanted something better than that.  I didn't want mush, covered in gag me with a spoon amounts of sweetness.  So here is what I did, and I hope you decide to try it.  There is ONE thing I did not do, that I will do next time.  I WILL add a few marshmallows to the TOP in the last 10 minutes of baking next time.  Simply for that "old times" feeling and look. 

So here is the recipe, YOU wrote, with your comments!!

You will need:
2 lbs. sweet potatoes
1 cup brown sugar
4 tbsp. butter, melted
pinch of salt
2 eggs
1 cup mini marshmallows
1/2 cup chopped pecans

Topping:
4 tbsp. softened butter
1/2 cup brown sugar
1/2 cup chopped pecans
1 cup miniature marshmallows (optional)

Roast your sweet potatoes, skin on for about 45 minutes to 1 hour.  Let them cool completely, cut the potatoes in half and scoop out the insides into a bowl.  Now add the brown sugar, butter, salt, and eggs.  Mix to combine completely.  Now fold in the marshmallows and pecans,  and place into about a 2 qt. casserole. 

Now combine your topping ingredients (except marshmallows) with a fork or pastry cutter (or your fingers!).  Sprinkle evenly on top.  Bake at 350 degrees F, for 40 minutes.  IF you are going to add the mini marshmallows, put them on at the 30 minute mark, and then bake for 10 more minutes

ENJOY!!

Cran Apple Compote

I hate to do this to you.  You know, give you a recipe for something that doesn't look like placenta in a can.  (Canned cranberry jelly).  Wait.  Was that inappropriate?  Sorry, but, you know me.  That stuff wiggles and jiggles and weirds me out in general.  I love when is sucks out and stays in the exact same shape as the can with the imprints on it.  GUH-ROSS!  Oh if you do use that stuff in a can, do you put it on a nice little platter and slice it?  My mom used to do that!! (sorry Ma)

So with all that being said, I am admittedly not a cranberry fan in general.  There are exceptions to most rules, but, just in general, yeah, no thanks.  I wanted to come up with an alternative to cranberry jelly or gelatinous stuff.  This has a thick little syrup, it is easier than ever to make, and people will think you are a genius.  I can definitely see this on my Thanksgiving table, and I hope you put it on yours as well!

The apples are your choice, I used, OMG, I can't remember what kind I used.  You guys, I am dead serious. (laughing so hard).  But use what you want.  Don't fret over it, we will be adding a bit of sugar, and all will be well. 

You will need:
5 ounces dried cranberries
1/2 cup water (divided)
1 tbsp. sugar
pinch of salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 med apples, peeled and chopped into pieces of your preference
1/4 cup chopped pecans

In a saucepan combine cranberries, water, sugar and salt.  Bring it to a boil, stirring often, and turn off the heat, but leave the pot on the burner.  Let sit for 10 minutes.  Stir in cinnamon, nutmeg, apples and 1/4 cup more water, bring back to a boil, stirring occasionally for about 15 minutes.  When the apples have softened a bit, and the syrup has thickened, it is done!  Make sure to sprinkle some extra pecan on top when you serve!

I hope you "not so into cranberry sauce" people like me will enjoy this.  I am not so into fruit period, but like a good foodie, I tried my own dish and it was amazing but, can I be honest and tell you what I did with the leftovers? Baby food........I processed it and froze it so my littles can enjoy it too!  I can't keep it till Thanksgiving!!!

ENJOY!  (sorry about the placenta comment, but not sorry enough to remove it and then mention it again here)

Pumpkin Praline Cheesecake Bars

How can it already be this time of year?  I probably say this every single year, but, the older I get the older time seems to go.  My mom said it would, boy was she right. 

It is time to start thinking about and planning our Thanksgiving menus!  While I love changing a few things up every year, there are definitely dishes that are tradition that are NOT to be messed with.  Is it like that for you all as well?  If I ever omitted, baked mac and cheese, or coleslaw from a holiday meal, I would be disowned!  This year I am definitely looking forward to Thanksgiving, since our kids have moved here now!  We get to have a real holiday together!  WOOHOO!  I haven't been able to spend a Thanksgiving with my son for about 6 years.  We are just thrilled! 

With all that said, I have a pumpkin loving family.  I wanted something other than a plain pumpkin cheesecake, (however, they are one of my fav's).  I just decided to experiment and when it turned out, I had to test it a second time, I wasn't sure how it turned out this good, but, when I tried it for the 3rd time and my daughter in law informed me, "This is BOMB", I knew it was share worthy!  The texture is crazy awesome and the flavor, well, I mean come on, "pumpkin praline cheesecake".  Pffttt, delish.  I think it will be part of our Thanksgiving dessert table this year.  I hope you make it part of yours too!

OH!  I almost forgot.  The pan you will need...   I used about an 7x10 or something close to that.  A 9x13 will be to big, unless you double your cheesecake layer recipe.  A 9x9 should work nicely.  WHY did I use such an odd size?  I don't know either, but I did.  So just keep that in mind when picking what size to use!


1 yellow cake mix
3/4 cup melted butter
3/4 cup pumpkin puree
8 oz. cream cheese (softened to room temperature)
2 eggs
3/4 cup brown sugar
1 tsp. vanilla extract
1 cup pecans
2 T-1/4 cup maple flavored pancake syrup or maple syrup

Preheat your oven to 350 degrees F.  In a bowl combine dry cake mix and melted butter. 

 

Press into the bottom of your pan evenly and bake for 15 minutes.  Remove and let cool while you mix up your filling.

Combine, pumpkin puree, cream cheese, eggs, brown sugar, and vanilla extract until smooth and creamy.  Pour over crust.  Top with pecans, and then drizzle over your syrup.  Bake for 35-40 minutes, until almost set in the middle.  It will jiggle a wee bit.  Remove and let sit until it is room temperature.  Now chill for at LEAST 6 hours.  I think it is best chilled overnight.  Serve with a some sweetened whipped cream, or a small scoop of ice cream even!

MMMM-mmmm good!!

Butter Pecan Ice Cream

Is winter an odd time to be writing and posting recipes for ice cream?  Oh well.  I had a reader tell me that more ice cream is consumed in the winter than the summer.  I don't need proof, I am going to believe it because it is convenient for me. HA!

 

Remember Bess, my lunch buddy at our favorite Chinese restaurant?  Well, we have another lunch friend in our posse as well, her name is Dee!  She is one of those ladies, you just love being around, she is happy, positive, loving, caring, kind...I could go on and on.  She has a beautiful family and we all love our lunch visits!  On my birthday Dee brought me the cutest ice cream serving dishes shaped like cones!  I decided I had to do a recipe for her favorite ice cream which she informed me was Butter Pecan.  (I always used to think Butter Pecan was for the over 80 crowd) I am obviously wrong! HAHA!  I wanted to use this darling set for a photo as soon as I could because I LOVE it!  Thanks Dee, for your friendship, your kindness and pure goodness you bring to our lives!

Note: The ice cream cones, had to take a background position due to photographing the ice cream on an almost 70 degree day in FEB, and it melting REPEATEDLY on me.  Nothing more can be said.  Grrrr!

This is an easy recipe.  It is so rich, but oh so delightful.  This recipe will make exactly 1 quart of ice cream. 

1 1/2 cups heavy cream
1/2 cup milk
1 14ounce can, sweetened condensed milk
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

In a bowl, whip your heavy cream to stiff peaks.  Set aside.  In another bowl combine, condensed milk, brown sugar, pecans and cooled melted butter.  Using a hand mixer combine thoroughly.  Using a spatula cold the heavy cream into the sweetened condensed milk mixture.  When all is combine, put into a plastic container with a lid and freeze for at least 6 hours.  Overnight would make it even better. 

As you can see by my photo, I couldn't wait any longer.  And with the heat on, it got a little melty, but you know what???  Ice cream is supposed to drip, right?! teehee

Enjoy this, maybe even on a piece of PIE! OOHHH!!

German Chocolate Cake

Where did German chocolate cake get its name?  Is it really German?  I should google that, shouldn't I?  I am making this for a birthday in a few weeks and needed to do a trial run.  Never, have I made this particular flavor of cake and it seems MANY of you love it!  I find I am bad about that.  I don't make things I wouldn't like to eat, usually.  Sometimes I do. 

(I am still an angel food cake with seven minute icing girl)

Anyhoodle, just wanted to share this with you since, well, you know, it turned out, the first time!  I admittedly researched many different recipes.  I wanted an easy one, but I wanted it to be good.  I combined a couple, and it worked like a charm.  A mix between the more labor intensive variety and the easy peasy variety.  I don't even like coconut, and I love this.  Why?  Because you can hardly taste the coconut! HA!

I did learn one important fact.  Oh wait, did you see I made it heart shaped?  Aww, love is already in the air!  Anyway, what I learned was, it seems you should traditionally ice your cake while the cake and frosting are hot.  Not when you are making a 2 layer cake.  Don't ask me how I know, just trust that I am leading you down the right path!

German chocolate cake mix  (use 2, 9inch pans or a 13x19)
Prepare according to package directions.  I always add a tsp of vanilla into my mix as well.  Let cool COMPLETELY before icing if doing a 2 layer cake, otherwise, feel free to frost it as soon as your frosting is done!

German Chocolate Cake Frosting:
2- 14oz. cans sweetened condensed milk
2 egg yolks
6 tbsp. butter
1/4 cup brown sugar
1 1/2 cups coconut (sweetened)
1 2/3 cup pecans (chopped or smashed into smallish pieces
2 tsp vanilla extract

In a COLD medium sauce pan, add condensed milk, egg yolks, butter, and brown sugar.  Turn heat on to medium and stir, almost continuously until mixture begins to bubble slightly and thicken.  This could take 5 minutes or more.  Do not walk away from it, because when you do, you are basically putting out to the frosting gods "please allow my frosting to BURN".  They listen ya know.  And it WILL happen. 
When the mixture is thickened considerably, add in coconut,  pecans and vanilla extract.  Stir until all ingredients are well combined and then let sit for 1 hour.  (after it gets to room temp put in the fridge for the rest of the hour! Remember this is ONLY if you are making a 2 layer cake)

Make a thin layer between the layers and then frost it up buttercup!

I am told by a German Chocolate Expert, this was by far, the best frosting of its kind he had ever eaten.  I mean different strokes for different folks but, just sayin....

Your "advisor to the frosting Gods" Chefwannabe

More "Picky's" for us non-bakers! Sweet Chex Mix!

Well, we all know its crunch time.  The baking, the shopping, the wrapping and preparing is in overdrive!  I am not sure how it happened but all my shopping is done and shipped and wrapped!  Amen for small miracles.  

 

I don't think there is a person alive who hasn't had the traditional Chex mix snack, right?  Well somehow I have never known there was a sugary, sweet version as well.  It is so easy and simple for us baking challenged cooks!  It is done in 15 minutes, and you can mix it with some Christmas candy or red and green M&M's!  Maybe some licorice bits?  

 

You can use any Chex cereal you want for this.  In fact, I have some Cheerios, and Honeycombs I am going to do this same thing with.  I don't see any reason you can't use almost any cereal of your choice with this one.  I also feel like you could choose to add any kind of nut you wanted.  

Here we go!!  Don't blink or you will miss it, it is THAT easy!

Sweet Chex Mix Snack

8 cups any Chex mix cereal

1 cup pecan pieces

1 cup butter

1 cup packed brown sugar

 

Preheat oven to 325 degrees, and pour Chex mix and pecans into large roasting pan.  In saucepan, melt butter and brown sugar together.  Pour melted mixture over cereal mix and stir.  Bake for 8 minutes and then stir again. Bake 8 more minutes, remove from oven and stir one more time.  Let cool.   Store in Ziploc bags or airtight container until ready to use.  

 

This is so delicious.  I might consider adding a little cinnamon next time as well!  Change up the cereal mix or nuts, however you choose!

I love "picky's"!!

Your "picky lovin' chefwannabe"

Chris