cinnamon bun pecan pie

Ingredients

• Servings: 10
• 2 cups pecan halves
• non-stick cooking spray
• 1 (14 ounce) can refrigerated cinnamon roll dough, separated
• 3/4 cup dark corn syrup
• 1/2 cup packed light brown sugar
• 3 tablespoons butter, melted
• 3 large eggs, at room temperature
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup cream cheese frosting

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c). spread pecans a baking sheet.
• bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
• spray a 9-inch pie pan with cooking spray. line a baking sheet with parchment paper or aluminum foil.
• press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
• whisk corn syrup and brown sugar together in a bowl until thick and sticky. add butter and whisk until mixture is smooth. whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. stir cinnamon, vanilla extract, and salt into brown sugar mixture.
• layer the toasted pecans over the cinnamon roll 'crust'. pour the brown sugar mixture over pecans. place the pie on the prepared baking sheet.
• bake in the preheated oven for 15 minutes. cover crust with pieces of aluminum foil to avoid burning.
• reduce oven temperature to 350 degrees f (175 degrees c). continue baking until pie is set in the middle, 20 to 25 minutes. cool pie for 15 minutes.
• place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.

beghrir (moroccan pancakes)

Ingredients

• Servings: 12
• 1 cup warm water (115 degrees f/46 degrees c)
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon white sugar
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup semolina flour
• 2 eggs
• 2 teaspoons baking powder
• 1 teaspoon salt
• sauce:
• 6 tablespoons butter
• 3/4 cup honey
• 1 teaspoon orange-flower water, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. add the milk, flour, semolina flour, eggs, baking powder, and salt. blend until the mixture is smooth, about 1 minute. leave the mixture in the blender to rest for about 30 minutes.
• heat a 5-inch nonstick skillet over medium-low heat. blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. cook the beghrir until have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. do not flip. adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy.
• to make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on high setting until the butter is melted and the honey is hot, about 1 1/2 minutes. stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Chocolate Bundt® Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package chocolate cake mix
• 1 (16 ounce) container sour cream
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1/3 cup vegetable oil
• 1/2 cup brewed coffee
• 3 eggs
• 1 (6 ounce) package chocolate chunks

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). butter and flour a 10-inch fluted tube pan (such as bundt®).
• mix cake mix, sour cream, pudding mix, vegetable oil, coffee, and eggs together in a bowl; fold in chocolate chunks. pour batter into the prepared pan.
• bake in the preheated oven until cake springs back when lightly touched, 65 to 75 minutes. cool in pan on a wire rack. slice cake and microwave each piece for 10 seconds to serve.

lemon-blueberry crumb bars

Ingredients

• Servings: 32
• 1/2 cup butter
• 1 package (2-layer size) yellow cake mix
• 2 eggs, divided
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 2 1/2 cups fresh blueberries

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• heat oven to 350 degrees f.
• line 13x9-inch pan with foil, with ends of foil extending over sides. microwave butter in large microwaveable bowl on high 1 to 1-1/2 min. or until melted. add dry cake mix and 1 egg; beat with mixer until blended. press 2/3 of the dough bottom of prepared pan.
• beat cream cheese and sugar with mixer until blended. add remaining egg, zest and juice; mix well. pour over crust; top with berries. pinch small pieces of the remaining dough between your fingers; press lightly into cream cheese layer.
• bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. cool completely. use foil handles to lift dessert from pan before cutting into bars.

couscous salad with tomato and basil

Ingredients

• Servings: 6
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can fat-free, reduced-sodium chicken broth
• 1 1/2 cups couscous
• 2 cups chopped tomato
• 1/3 cup thinly sliced fresh basil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1/4 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 25 mins


• mix 1 tablespoon olive oil and garlic in a large microwave-safe bowl; heat on high until fragrant, about 45 seconds. add chicken broth and heat on high until simmering, about 4 minutes. gradually stir in couscous. cover and let stand until liquid is absorbed, about 5 minutes. fluff couscous with a fork.
• stir tomato, basil, vinegar, salt, and black pepper into couscous; drizzle with remaining 1 tablespoon olive oil and sprinkle with feta cheese.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

refried bean and cheese enchiladas

Ingredients

• Servings: 6
• cooking spray
• 2 (16 ounce) cans refried beans
• 2 cups shredded mexican cheese blend, divided
• 1/2 cup chopped onion
• 12 small corn tortillas
• 2 (10 ounce) cans red enchilada sauce

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• mix refried beans, 1 1/2 cup mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. repeat with remaining tortillas.
• pour enough enchilada sauce a small plate to cover. quickly dip both sides of each tortilla in enchilada sauce. spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. arrange filled tortillas in the prepared baking dish. pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. cover dish with aluminum foil.
• bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

cereal treats ii

Ingredients

• Servings: 16
• 1/4 cup butter
• 1 (10.5 ounce) package miniature marshmallows
• 5 cups crispy rice cereal

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 2 hrs 5 mins


• grease a 9x13 inch pan with butter or cooking spray.
• in a large microwave safe bowl, combine butter and marshmallows. microwave on high for 1 to 2 minutes, stirring every 30 seconds, until smooth. remove from the oven and stir in the cereal.
• press in to the prepared pan with the back of a buttered spoon. let the treats cool for about 2 hours until set. cut into squares and serve.