Why You’ll Love This Recipe!

These melt in your mouth pecan sandies may be little but they are mighty in flavor. They are a buttery shortbread cookie filled with toasted pecans and topped with brown butter frosting. There is a lot of flavor in one little cookie.

Ingredients

• Flour, unbleaced all purpose flour.
• Salt
• Vanilla Extract
• Brown Sugar, I use light brown sugar but you could also use dark brown sugar for a deeper flavor.
• Pecans
• Butter, salted

How to Make Pecan Sandies

• In the bowl of a stand mixer with the paddle attachment cream together butter and brown sugar.

• Pour in vanilla, salt, flour and chopped nuts. The dough will be crumbly and look dry.
• Add in water, starting with a tablespoon until the dough begins to come together and no longer looks dry. I used a tablespoon and a half.
• Pour mixture onto the counter and use your hands to knead the dough together. The warmth of your hands will help bring the dough together. You don’t want it crumbly.

• Divide dough in half and form each half into a log. Wrap in plastic wrap or wax paper and refrigerate for at least 30 minutes.

• When ready to bake, cut dough into 1/4 inch circles and place on a parchment lined baking sheet.

• Bake at 350 degrees F for 11-12 minutes or until bottom edge just begins to turn golden brown.

• Allow cookies to cool on a cooling rack.
• While cooling make your brown butter frosting.

• Place butter in a small saucepan and melt over medium heat.
• Butter will begin to foam once it is melted.
• Stir for about 3-4 minutes or until the butter begins to turn golden brown. It will have yummy nutty smell to it.
• Remove from the heat, pour into a bowl and allow to cool for 5 minutes. Remove from the pan as it will continue to cook from the heat of the pan.

• Add in the powdered sugar, vanilla and enough milk to make a nice spreading consistency.

• When pecan sandies are cool, top with brown butter frosting.
• Sprinkle with some additional chopped pecans if desired.

For more yummy recipes using pecans check these out:

• Pecan Pie
• Mini Pecan Pie for Two
• Apple Pecan Chicken Salad
• How to Make Candied Pecans
• Toffee Almond Cookies

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Pecan Sandies

This shortbread cookie is full of butter and toasted pecans and then topped with amazing brown butter frosting.

Course Cookie

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 24 cookies

Calories 177kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Measuring Cups

Ingredients

• 3/4 cup butter salted and slightly softened
• 1/2 cup brown sugar
• 1/4 tsp salt
• 2 cups all purpose flour
• 2 tsp vanilla extract
• 1/2 cup pecans toasted and chopped, additional for garnish if desired
• 1-2 Tbsp water

Brown Butter Frosting

• 6 Tbsp butter salted
• 1 1/2 cups powdered sugar
• 2-3 Tbsp milk or half and half or whipping cream
• 1 tsp vanilla extract

Instructions

• Preheat oven to 325 degrees F.
• Cream butter and sugar together.
• Add in vanilla. Mix
• Pour in flour, salt and chopped, toasted pecans
• Mix to combine, Mixture will be dry and crumbly.
• Add in water, a tablespoon at a time until the dough is no longer dry and starts to come together. It will still be crumbly but not as dry.
• Pour dough onto counter and use hands to knead the dough together.
• Divide dough in half and form each half into a log.
• Roll log in plastic wrap or wax paper and refrigerate for at least 30 minutes.
• Slice each log into 1/4 inch round circles. Place on a parchment lined baking sheet.
• Bake for 11-12 minutes or until cookie begins to turn golden brown along the bottom edge.
• Cool completely before frosting.

Brown Butter Frosting

• Place butter in a small saucepan and heat over medium heat.
• Bring to a boil. It will begin to foam. Stir constantly until it turns golden brown.
• Remove from heat and pour into a bowl so it doesn't continue to cook in the pan.
• Allow to cool for 5 minutes before adding remaining frosting ingredients.
• Add in powdered sugar, vanilla extract and enough milk to get a nice smooth spreading consistency.
• Frost cookies and garnish top with some additional chopped pecans if desired.

Notes

• Be sure and slice the cookies when the dough is chilled. Slicing them at room temperature will cause the dough to form into a bit of a blob! You will get a nice round shape when you slice them chilled.
• These pecan sandies will not spread while baking so you can place them fairly close together.

Nutrition

Calories: 177kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 268IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg

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Why You’ll Love This Recipe!

Easy and Festive!  This recipe is always on repeat during the holidays for several reasons  It is so easy to make and literally comes together in 10 minutes and the red and green color is perfect for the holidays.

Make Ahead. During the holidays it is always nice to have a recipe that can be made a day or two ahead. Cranberry Salsa can be kept in an airtight container in the fridge for up to 3 days. The flavor is actually better after it sits in the fridge a while.

Delicious. Most importantly, cranberry salsa is delicious. The flavor combination of cranberries and cilantro is amazing! It can be served all on it’s on with crackers or chips, as a condiment with meat or over a block of cream cheese with crackers.

Ingredients Needed

• Cranberries, fresh whole cranberries. You will find these in the produce section, usually in a 12 oz bag.
• Cilantro
• Green Onions
• Sugar
• Limes
• Cumin
• Jalapeno
• Cream Cheese, room temperature
• Crackers

How to Make Cranberry Salsa

• Wash and drain the cranberries and remove any rstems that may still be attached.

• Place the cranberries, green onion, jalapeno and cilantro in a food processor and add in sugar, cumin and lime juice.

• Pulse to chop up the ingredients and combine. 

• Chill the salsa until ready to serve. 

Check out more of my favorite appetizers:

• Instant Pot Salsa
• Strawberry Salsa

• Bloomin’ Onion Bread
• Jalapeno Poppers
• Olive Artichoke Dip

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Cranberry Salsa Recipe

Cranberry Salsa is easy, delicious and pretty.  It will become your perfect go to appetizer for the holiday season.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 people

Calories 97kcal

Author Leigh Anne Wilkes

Equipment

• Mini Food Processor
• Measuring Spoons
• Measuring Cups

Ingredients

• 12 oz cranberries
• 1 bunch cilantro
• 2 green onions
• jalapeno pepper seeded
• 1 cup sugar
• 2 limes juice of two limes
• 1/4 tsp cumin powder add up to 1/2 tsp depending on taste

Instructions

• Wash cranberries and remove any stems.
• Remove seeds and stem from jalapeno pepper.
• Place cranberries, cilantro, green onions, jalapeno, sugar, cumin and lime juice in food processor and pulse to chop.
• Place mixture in a bowl and chill for an hour in the refrigerator.
• Serve over cream cheese or just with chips
• Also would be yummy as a side sauce with turkey, pork or chicken

Notes

1. Don’t over chop the cranberries with the food processor. You want a rough chop.
2. Make the salsa ahead of time so it has at least an hour to chill in the refrigerator. It gives the flavors a chance to come together.
3. You can serve it in a bowl and add some tortilla chips, but my favorite way to serve it is over a brick of cream cheese with crackers.  I like to use water crackers but you could also use Ritz crackers, Wheat Thins or your favorite cracker.

Nutrition

Calories: 97kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 47mg | Fiber: 2g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg

Continue reading Cranberry Salsa. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Extra White Meat for a crowd. A slow cooker turkey breast isn’t just an option for small gatherings.  This also works well if you are hosting an extra large group.  The turkey breast provides some extra white meat to help fill your platter and leaves enough to make turkey sandwiches.

Ingredients Needed

• Bone-In Turkey Breast. Make sure that it will fit in your slow cooker ands thaw first if frozen. (4-6 lbs.)
• Carrots
• Celery
• Onion
• Onion Soup Mix
• Butter

How to make a slow Cooker Turkey Breast

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Cut carrots and celery into three inch pieces and quarter the onion.
• Place cut vegetables and water in bottom of crock pot.

• Place turkey in the crock pot, resting on the vegetables.
• Loosen turkey skin with fingers and rub half of the onion soup mix under the skin of the turkey.
• Sprinkle remaining soup mix over the top of the turkey.
• Add butter to top of turkey.
• Cook on low and cook for 5-6 hours or until it reaches an internal temperature of 165 degrees F. Time will vary depending on size of turkey breast.

• Let the turkey breast sit for 15 minutes so the juices can absorb and then slice.

Check out more of my favorite turkey recipes:

• Italian Turkey Soup
• Instant Pot Turkey Chili
• How to Cook a Turkey
• Turkey Strawberry Wrap
• Turkey Soup

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Slow Cooker Turkey Breast

Moist, delicious, and stress free, a slow cooker turkey breast is the perfect addition to your holiday meal.

Course Holiday Main Dish, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

0 minutes minutes

Total Time 7 hours hours 10 minutes minutes

Servings 12 servings

Calories 217kcal

Author Leigh Anne Wilkes

Equipment

• Meat Thermometer
• Crock Pot Liner
• Slow Cooker (6qt)

Ingredients

• 5-6 lb. bone in turkey breast
• 2-3 carrots cut into 3 inch pieces
• 2 celery stalks cut into 3 inch pieces
• 1 onion quartered
• 1 package dry onion soup mix
• 2 Tbsp butter
• 1/4 cup water

Instructions

• Thaw turkey. Rinse under cold water and pat dry. Remove any giblets.
• Place cut up vegetables and water in bottom of crock pot.
• Put in turkey.
• Place half of soup mix under the skin of the turkey (loosen with fingers)
• Sprinkle remaining soup mix over the top of the turkey. Add dabs of butter on top.
• Cook on low for 5-6 hours or until it reaches an internal temperature of 165 degrees F.

Notes

1. Have a good meat thermometer on hand and always check the temperature of your meat before serving. Turkey should have an internal temperature of 165 degrees F. Insert the thermometer into the thickest part of the turkey breast to check the temperature.
2. In addition to the onion soup mix you can add some sprigs of fresh herbs if you like, such as thyme or rosemary. You can also make your own seasoning mix instead of using the onion soup mix if you prefer.
3. To crisp up the skin of the slow cooker turkey breast, once the it is cooked, transfer it to a baking dish or roasting pan and put it under the broiler for a few minutes to get that yummy crispy skin. Watch the turkey breast closely and broil it just until the turkey skin starts to turn golden brown.
4. Serve the turkey with some homemade gravy using this recipe.

Nutrition

Calories: 217kcal | Carbohydrates: 2g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 425mg | Potassium: 520mg | Sugar: 1g | Vitamin A: 1825IU | Vitamin C: 1.5mg | Calcium: 35mg | Iron: 1.1mg

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Why You’ll Love This Recipe!

Jam Diagonals or Split Second Cookies are an oldie but a goodie.  The recipe comes from the mid 1950’s and was a winner in the Pillsbury Bake Off.

I first had this cookie at a luncheon I attended several years ago.  After I ate one of them I decided I just needed to stay right there in the kitchen, within easy reach of the Jam Diagonals.  Let’s just say I ate more than my fair share!

I’m not sure why they are called split second cookies, but my guess is they were a cookie that you had the ingredients on hand and could whip up a batch in a hurry.  But I think they are called that because they disappear in a split second! I have also heard them referred to as Raspberry Ribbon cookies

Ingredients Needed

• Butter I use salted butter
• Sugar, granulated sugar and powdered sugar
• Egg
• Vanilla extract
• Salt
• Flour I use unbleached all purpose flour
• Raspberry jam. You can also use strawberry or whatever your favorite flavor. My favorite brand of store bought jam is Bonne Maman.
• Fresh Lemon Juice 

How to Make Jam Diagonals

• Cream butter and sugar together in the bowl of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer.
• Add in egg, vanilla until creamy and fluffy
• Gradually stir in flour and salt until blended.
• Divide dough into fourths.
• On a lightly floured surface, with hands, roll each fourth into a 9″ rope.

• Place cookie logs 3″ apart on greased or parchment paper lined baking sheet.

• With thumb, index finger or the round handle of large wooden spoon, make 1/2″ depression down center of the entire length of each logs. (They will flatten to about 1″ wide strips).

• Fill depressions with jam, using a small spoon. Don’t over fill with jam as it will run over the edges and then the cookies don’t look as pretty.

• Bake in a preheated 350 degree oven for 12-15 minutes or until golden brown around the edges.

• Cool on cookie sheet.
• For glaze, blend powdered sugar and lemon juice until smooth in a small bowl and carefully drizzle glaze over jam.
• As soon as frosting is set, cut each piece diagonally into 12 piece.

They are a pretty, dainty little cookie and believe me you are going to eat more than one!  And they would make a lovely little tea cookie too or a wonderful addition to a Christmas cookie plate and a fun Valentine treat.  They are pretty much perfect anytime!

Some of my other favorite jam filled treats include:

• Raspberry Oatmeal Bars
• Cranberry Jam
• Raspberry Shortbread Cookies
• Jam Scones
• Apricot Jam Bars

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Jam Diagonals

Split Second Cookies are a fun version of a thumbprint cookie.  They are also known as Jam Diagonal cookies.  Fill them with your favorite flavor of jam.

Course Cookies

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 48 cookies

Calories 48kcal

Author Leigh Anne Wilkes

Ingredients

• 1/2 cup butter softened
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1/8 tsp salt
• 1 1/4 cup flour
• 1/3 cup raspberry jam

Glaze

• 3/4 cup powdered sugar
• 4-5 tsp lemon juice to a good drizzling consistency

Instructions

• Cream butter and sugar together. Add in egg, vanilla until creamy and fluffy
• Gradually stir in flour and salt until blended. Divide dough into fourths.
• On lightly floured surface, with hands, roll each fourth into a 9″ rope.
• Place 3″ apart on greased cookie sheet.
• With finger or handle of woode spoon, make 1/2" depression down center of each rope.
• (Ropes will flatten to about 1″ wide strips).
• Fill depressions with jam, using a small spoon.
• Bake in a preheated 350 degree oven for 12-15 minutes or until golden.
• Cool on cookie sheet.
• Glaze. Mix together powdered sugar and lemon juice so that it is a nice drizzling consistency. Drizzle over each cooled cookie piece.
• Cut cookies after glaze has set and once they have cooled. Get 12 pieces from each log.

Video

Notes

How to store:

My guess is you won’t have any leftover but if you do, keep them stored in an airtight container at room temperature for 3-4 days. To extend the time, keep the container stored in the refrigerator for up to a week. They can also be frozen for up to a month, the jam in the cookies shortens the freeze time because of the additional moisture from the jam.

For variation, use other flavors of jam such as strawberry, apricot, peach, blackberry or even lemon curd

 

Nutrition

Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 25mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

Continue reading Jam Diagonals {Split Second Cookies}. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe is fun, delicious, and so easy. There is no baking or cooking involved, just a little melting! And it literally only takes minutes to make. Then just let it set up and harden.

This is perfect for a party, festive treat, or neighbor gift!

Ingredients Needed

• Oreo cookies. You can use the holiday ones with red filling or regular will work too.
• Pretzels. I used the small stick pretzels
• White chocolate almond bark or Wilton melts. You can also use white chocolate chips.
• Reindeer candy corn and/or holiday M & M’s
• Red and green colored sprinkles

How to Make Christmas Bark

• Cover a large baking sheet with parchment paper.
• Break cookies and pretzels into pieces.
• Spread broken cookies, pretzels and about 3/4 cup of the candy corn onto the waxed paper. If using both candy corn and M & M’s, use 1/2 cup of each.

• Place white chocolate in a microwave-safe container and microwave for 1 1/2 minutes.

• Stir and then microwave for another 30 seconds until melted and smooth. White chocolate melts faster and burns easier than chocolate
• Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly.

• Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet.

• Place cookie tray into the fridge until set and firm.
• Remove and gently break bark into small pieces.

It’s pretty in a fun holiday bowl and makes the perfect guest at your next party.  I love to wrap it up in a cellophane bag and hand it out to my neighbors too.

I bet Rudolph would love a bowl of Christmas Bark left out for him on Christmas Eve along with Santa’s cookies – much better than a carrot!

Check out more easy holiday treats:

• Easter Bark
• Peppermint Bark Dip
• Cookies and Cream Bark
• 4th of July Cookie Bark
• Leprechaun Bark

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Christmas Bark Recipe

This festive Christmas Bark makes the perfect food gift this holiday season.  Not only will Rudolph and Santa love it but so will your neighbors.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

cooling time 30 minutes minutes

Total Time 20 minutes minutes

Servings 24 servings

Calories 204kcal

Author Leigh Anne Wilkes

Ingredients

• 14 Oreo cookies broken up. I used the holiday ones with the red filling but regular will work fine
• 1 1/2 cups pretzels broken into pieces. I used the small stick pretzels
• 24 oz white chocolate almond bark or melts found in the bulk food section
• 1 cup reindeer candy corn or holiday M & M’s or 1/2 dup of each
• red and green colored sprinkles

Instructions

• Cover a large cookie sheet with parchment paper
• Spread broken cookes, pretzels and about 3/4 C of the candy corn onto the waxed paper
• Place white chocolate in a container and microwave for 1 1/2 minutes
• Stir and then microwave for another 30 seconds until melted and smooth
• White chocolate melts faster and burns easier than chocolate
• Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly
• Sprinkle remaining candy corn and colored sprinkles over the chocolate while it is still wet
• Place cookie tray into refrigerator until set and firm
• Remove and gently break bark into small pieces
• Store in air tight container

Video

Notes

Keep it stored in a zippered plastic bag of an airtight container and it will last for 2-3 weeks. It can be stored at room temperature, in a dry, cool spot. It does not need to be refrigerated. Just keep it away from heat.

It can be frozen in a freezer container for up to 2 months. Allow to thaw at room temperature before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 102mg | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.9mg

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