Dessert Delight

Dessert Delight

Spuds in a Blanket

1/4 cup ketchup
2 tablespoons barbecue sauce
2 teaspoons firmly packed dark brown sugar
12 slices bacon
48 extra-crispy tater tots

1. Preheat over to 425 degrees. Line a rimmed baking sheet with aluminum foil. Spray with pam. Place a cooling rack on top of baking sheet. Or you can omit this part.
2. In a small bowl, combine ketchup, barbecue sauce, and brown sugar and mix well. Brush both sides of bacon with ketchup mixture. Cut each slice in half crosswise and then in half length wise. Wrap each prepared piece of bacon around a tater tot, and place seam side down on rack. Brush tops of prepared tater tots with remaining ketchup mixture. Bake for 20 minutes or until bacon is crisp.

Toasted Walnut Fudge

3 cups sugar
1/2 cup butter
1 (5-ounce) can evaporated milk
1 (7-ounce) jar marshmallow creme
1 (12-ounce) package semisweet chocolate morsels
2 cups chopped toasted walnuts
1 teaspoon vanilla extract
 1/4 teaspoon salt

1. Line a 13 x 9-inch baking pan with non stick aluminum foil.  Spray foil with nonstick cooking spray.
2. In a dutch oven, heat sugar, butter and milk over medium high heat. Bring to a boil and cook, stirring constantly, for 5 minutes. Remove from heat, and stir in marshmallow cream and chocolate morsels; stir just until melted and smooth. Stir in walnuts, vanilla and salt. Spoon mixture evenly into prepared pan. Let stand for 1 hour or until set. Cut into 2 inch pieces.

Chocolate Pecan Pie

1/2 (14.1 ounce) package refrigerated pie crust or you can use a deep dish pie crust-in freezer section
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups chopped pecans
1 (12-ounce) bag mini semisweet chocolate morsels

1. Preheat oven to 350 degrees
2. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pie crust into a 9 inch deep dish pie plate. (or use a ready made one) trim excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Cover bottom of pastry with pie weights. Bake for 8 minutes, removing pie weight, and set aside.
3. In a large bowl, combine brown sugar and corn syrups. Whisk in melted butter and eggs until well combined. Whisk in vanilla and salt. Stir in pecans and chocolate morsels. Spoon pecan mixture into prepared crust. Bake for 35 minutes or until center is set.