Turtle Tart

Prep Time: 25 mins

Total Time: 3 hours 15 mins

16 Servings

Cookie base:

1 lb 15 oz Betty Crocker oatmeal cookie mix

1/2 Cup butter or margarine, softened

1 Tablespoon water

1 Egg

1 Cup chopped pecans

Filling:

40 Caramels, unwrapped

1/3 Cup whipping cream

3/4 Cup chopped pecans

Topping:

11.5 oz milk chocolate chips ~ 2 cups

1/3 Cup whipping cream

1/4 Cup chopped pecans

1. Heat oven to 350 degrees fahrenheit.

2. In a large bowl, stir cookie mix, butter, water, and egg until soft dough forms.

3. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9″ tart pan with removable bottom.

4. Bake 19-21 minutes or until light golden brown. Cool 10 minutes.

5. Meanwhile, in a medium microwave bowl, microwave caramels and 1/3 cup cream on high 2-4 minutes – stirring twice until caramels are melted.

6. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.

7. In another medium microwave bowl, microwave chocolate chips and 1/3 cup cream on high 1-2 minutes – stirring every 30 seconds until chocolate is smooth.

8. Pour over filling. Sprinkle with 1/4 cup pecans.

9. Refrigerate 2 hours or until set.

10. To serve, let stand at room temperature 10 minutes before cutting.

*High Altitude: Use 10″ tart pan and bake crust 21-23 minutes.

Betty Crocker

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Nutrish

Free Taco Bell

Taco Bell is giving out free Fresco Tacos. Just follow the link below for your coupon. Just remember that the coupon is only good for 7 days from the day you print it so plan accordingly.

Fresco Taco

Back in Business

Momma is back and ready to go with all new recipes, freebies, and lots more. Be sure to check in everyday to get the latest news from Momma.

Chunky Chicken Picadillo Chili

Prep: 10 minutes

Cook Time: 20 minutes

6 servings ~ 8 Cups

2 Teaspoon ground cumin

2 Teaspoon chili powder

1 Teaspoon salt

1/4 Teaspoon ground cinnamon

1 lb Boneless, skinless chicken breasts cut into 1″ chunks

1 Tablespoon vegetable oil

1 Large onion chopped

4 Cloves garlic minced

29 oz Mexican style diced tomatoes undrained

1/2 Cup chipotle salsa or medium salsa

3/4 Cup Sun-maid raisins

16 oz Red or black beans, drained

Toppings: Chopped cilantro, shredded cheddar cheese, sour cream, etc.

1. Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with the seasoning.

2. Heat oil in a large saucepan over medium heat.

3. Add onion and cook 5 minutes, stirring occasionally.

4. Add chicken and garlic. Cooke 3 minutes, stirring occasionally.

5. Stir in tomatoes, salsa, and raisins. Bring to a simmer.

6. Cover and simmer 10 minutes.

7. Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with toppings.

Sun-Maid Raisins

Chocolate-Caramelized Macadamia Nuts

Makes 5 Dozen

1 Cup granulated sugar

2 Cups whole macadamia nuts

1 lb. Bittersweet chocolate chopped

1/3 Cup confectioners’ sugar

1. Place granulated sugar and macadamia nuts in a four-quart saucepan. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar melts and begins to recrystalize and the nuts become white and coated with sugar ~ 12 minutes.

2. Transfer the nuts to a baking sheet and set aside until cool enough to handle. Separate the nuts and let cool completely.

3. Line a baking sheet with parchment paper. In a medium bowl, melt chocolate in the top of a double boiler or a heat proof bowl set over a pan of simmering water.

4. Using a fork, dip the sugared nuts in the melted chocolate, coating completely.

5. Place on a lined baking sheet and refrigerate until chocolate has set.

6. Coat nuts a second time with chocolate and refrigerate until set.

7. Sift confectioners’ sugar over the baking pan. Roll the nuts in the sugar. Transfer the sugar and the nuts to an airtight container.

Great for Gifts!!

Martha Stewart Living

Baja Coleslaw

1/2 Small head cabbage, washed and finely shredded ~ 4 Cups

2 Small carrots, peeled and shredded

3 Green onions, thinly sliced

1 Small Sweet bell pepper, diced 1/4″

3/4 Cup Raisins divided

1/2 Cup cubed fresh or frozen, thawed mango

1/2 Cup cubed fresh or frozen, thawed papaya

1 Tablespoon sugar

3 Tablespoons extra virgin olive oil

2 Tablespoons fresh lime juice

Chopped Cilantro leaves for garnish

 

1. Combine cabbage, carrots, onions, bell pepper, 1/2 cup of the raisins, mango and papaya in a large bowl.

2. Mix sugar, olive oil, and lime juice in small bowl. Add to vegetables and fruit and mix thoroughly.

3. Turn into serving bowls and garnish with cilantro and remaining 1/4 Cup raisins.

 

Serves: 6-8

 

Per Serving: Calories: 180 Fat: 7g Saturated Fat: 1g Carbohydrates: 29g Fiber: 4.7g Sodium: 35mg Protein: 2.2g

Vitamin C: 93% Vitamin A: 70% Fiber: 19%

 

Sun Maid

Sunrise Sausage Bake

Prep Time: 15 minutes

Bake Time: 45 minutes

Serves: 12

 

2 Cans (12 oz) Evaporated milk

8 Large eggs beaten

1 lb precooked sausage links cut into 1/4″ slices

2 Cups shredded cheddar cheese

1 Cup chopped red and/or green pepper

2 green onions (green parts only) sliced

1/2 Teaspoon onion powder

1/4 Teaspoon garlic powder

8 Cups 1/2″ cubed Italian or French bread

 

1. Preheat oven to 350 degrees fahrenheit. Grease 13″x9″ baking dish.

2. Combine milk, eggs, sausage, cheese, red pepper, green onions, onion powder, and garlic powder in a large bowl.

3. Add bread cubes, stirring gently to moisten bread. Pour mixture into baking dish.

4. Bake for 45 minutes or until set. Serve warm.

 

Nestle Carnation

Raisin and Red Apple Chicken Pasta Salad

2 1/2 Cup uncooked whole wheat rotini pasta

2 Cups cooked cubed chicken breast

1 Cup raisins

1 Red apple, cored, cubed

2 Green onions, sliced

1/3 Cup light mayonnaise

2 Tablespoons honey

1 Tablespoon Dijon mustard

1/4 Cup toasted slivered almonds

 

1. Cook pasta as directed on the box. Drain and rinse with cold water.

2. Combine cooked pasta, chicken, raisins, apple, and onion in a large bowl.

3. Combine mayonnaise, honey, and mustard in a small bowl.

4. Add to pasta mixture and toss to coat. Serve immediately or refrigerate upto 1 hour – overnight to let the flavors blend.

5. Top with almonds right before serving.

 

Makes: 4 – 1 3/4 Cup servings

Per serving: Calories: 597 Gat: 9.8g Saturated Fat: 2.1g Carbohydrates: 98g Fiber: 9.7g Cholesterol: 61mg Sodium: 305mg Protein: 31g

Vitamin C: 9% Iron: 19% Fiber: 39%

 

Sun Maid

Pear Oven Pancake

Prep Time: 15 minutes

Bake Time: 15 minutes

Serves: 6

 

2 Tablespoons butter melted

1/2 Cup all-purpose flour

1/4 Cup + 2 Tablespoons granulated sugar divided

1/4 Teaspoon salt

12 oz Can evaporated milk

3 Large eggs

1 Ripe pear, cored and thinly sliced

1/2 Teaspoons ground cinnamon

 

1. Preheat oven to 450 degrees Fahrenheit. Pour melted butter into 9″ deep-dish pie plate or cake pan. Swirl to coat bottom and sides.

2. Combine flour, 1/4 cup sugar and salt in a medium bowl. Whisk evaporated milk and eggs in another medium bowl until blended.

3. Add flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate.

4. Arrange pear slices on top of batter in pinwheel design, pushing down slightly.

5. Combine remaining 2 tablespoons sugar and cinnamon in a small bowl. Sprinkle top with sugar mixture.

6. Bake 15-20 minutes or until puffed and golden brown . Serve warm.

 

Nestle Carnation