I couldn’t wait for the Holiday Pretzel Crisps to come out so I made these today.
Pretzel Crisp Toffee Candy
1 7.2 oz bag Original Pretzel Crisps
1 c unsalted butter (2 sticks)
1 c brown sugar
1 c chocolate chips
1 c crushed pecans
Preheat oven to 400. line a baking sheet with a silpat or spray with cooking spray
Lay Pretzel Crisps evenly on the pan.
Melt butter in a small sauce pan with the brown sugar over med high heat
Bring to a boil and boil over med heat for 3 minutes
Pour over Pretzel Crisps and bake for 5 minutes
Remove from oven and scatter chocolate chips and nuts over the top while still warm, slightly pressing them down with a rubber spatula to help them stick.
Refrigerate baking sheet for at least 2 hours or until candy is hard.Break into pieces. Store in an airtight container.
** Other additions, chopped peppermint candy, toasted coconut, chopped peanuts, peanut butter chips, mini M and M’s
It’s that time of year here in Florida where you can’t drive on a major road and not see a sign for fresh Georgia peaches. We are lucky to be a neighboring state. Georgia also grows delicious pecans so I decided to try to use them both in a dessert. My oldest son’s favorite dessert is pecan pie which he usually gets only once a year at Thanksgiving, so I decided to lighten it up with the fresh peaches and make it into a summer dessert. Turned out delicious and best of all this recipe doesn’t contain any corn syrup.
Peach Pecan Pie
1 9″ ready to bake pie crust
1/2 c melted butter
2 T flour
1 c brown sugar
1 T milk
1 t vanilla extract
1/4 t salt
3/4 c pecans
1 c fresh peeled and diced peaches
Beat eggs with a whisk in a large mixing bowl, add melted butter and continue whisking. Stir in flour, sugar and salt. Add milk and vanilla and then stir in peaches and pecans.
Pour into pie shell and bake 45 minutes. Tent with foil if crust starts to get too brown.
It is done when sides are set and there is only the slightest jiggle in the middle
Let cool and serve with whipped cream if desired
As I have said before, I don’t like to make breakfast, it is way too early to mess up my kitchen, but there are exceptions, one being Father’s Day. My husband loves breakfast and he deserves it, for example he was awoken this morning by our oldest son, there was a crisis, the internet connection was down. Now two hours later and all of us complaining the whole time he has it back up and running and I don’t think any of us thanked him. Hopefully he will read this, so thank you, see I’m not that ungrateful. Well the least I can do is make breakfast. Pancakes are always a crowd pleaser, so I decided to make it a little more special by making a fruit topping, we had a pineapple on hand so the decision was made. Happy Father’s Day to all the hard working Dad’s out there who so often go unrecognized, if I could I would make you all breakfast.
Pineapple Ginger Topping
1 fresh pineapple peeled cored and chopped into 1-2 inch chunks (most produce stands will core and peel whole pineapples for free, just ask)
1 t chopped ginger
1/4 c orange juice
1 t corn starch
Place all ingredients into a small sauce pan and bring to a boil, turn heat down and simmer for 5 minutes or until juice thickens slightly.
1 c flour
1 T sugar
2 t baking powder
1/4 t salt
1 egg beaten
1 c milk
2 T vegetable or canola oil
Mix together all ingredients in a medium sized mixing bowl, mixture may still be slightly lumpy, do not over mix.
Use a 1/4 or 1/3 sized measuring cup to ladle batter onto a skillet that has been preheated to medium and rubbed with a small amount of oil.
Flip when bubbles form around the edge, about 1 min. cook for another minutes and remove keep warm in oven until ready to serve.
Spoon pineapple topping over pancakes and top with pecans, almonds, or toasted coconut if desired