Salted Caramel Chocolate Pecan Bars

They taste as good as they look!

Seriously, the recipes in Southern Living magazine alone are well worth above and beyond the subscription price to this magazine, even if you don't live in the South! And their November and December issues are jam-packed with holiday decorating ideas and even more recipes!   Here's another one that knocked it out of the park.

I used the Kroger brand of graham crackers.  Would you believe not only were they a $1 cheaper than the Honey Maid Low Fat version, but also had less calories, carbs and fat?!  It pays to compare and read the labels.    While still yummy, I found these a little bit gooey.  My pan was a few inches short of the size specified and I think that made it a little bit thicker.  I will try it again in my larger jelly roll pan, bonus it will make more to share!

Salted Caramel Pecan Bars, with the chocolate twist option!
Southern Living, December 2010

1 cup chopped pecans
12 whole graham crackers
1 cup firmly packed brown sugar
3/4 cup butter
2 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil.
(Use the Reynold's Release aluminum foil and skip this step.)
Arrange graham crackers in a single layer in prepared pan, slightly overlapping edges.
3. Combine sugar, butter, and cream in a medium-size heavy saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat, and stir in vanilla and pecans. Pour butter mixture over crackers, spreading to coat.
4. Bake at 350° for 10 to 11 minutes or until lightly browned and bubbly.
5. Immediately sprinkle with salt, and slide foil from pan onto a wire rack. Cool completely (about 30 minutes). Break into bars.

Try This Twist!
Chocolate-Pecan-Caramel Bars: Prepare recipe as directed through Step 4. Top warm bars with 1 cup dark chocolate morsels. Let stand 3 minutes, and spread chocolate over bars. Proceed with recipe as directed in Step 5.

Peachy-Keen!

Fredericksburg peaches, straight from the Hill Country - what a great crop this year!

And what a timely bonus the July issue of Southern Living magazine features a section of peach recipes...peach enchiladas?!

Alas, these didn't transform themselves - but were eaten straight from the bowl in their purest and juiciest and sweetest state as is!

From Scratch Oven Fries - Southern Living

We tried the From-Scratch Oven Fries - September 2010 issue of Southern Living magazine, page 138. And again, and again! No frying, no mess. It's a keeper! Each time, I changed it a little bit more. I found just one good-sized baking potato gave us plenty. In fact, I'm even leaning towards a smaller one, especially when I cut them a little bit thinner than 1/2". Our current version uses olive oil--just enough to lightly drizzle the sliced potatoes and sprinkling a little of Kroger's California Seasoning Blend Garlic Salt. I also use the "rapid/speed bake" setting to get the fries crispier. Check out your grocery store's spice aisle and try other seasoning variations. Check the Southern Living recipe link for other variations and dipping sauces.

The basic directions are - peeled potato, cut into 1/2" strips (or thinner). Place in a bowl and drizzle some olive oil, toss with your choice of seasoning. Place on rack on a cookie sheet and bake at 450 (with speed/convection fan setting if you have one) for 30 to 45 minutes. Serve hot and enjoy! (You can be making these while you are making hamburgers using your Cuisinart Griddler)

Spinach Apple Salad with Maple Cider Vinaigrette

Sometimes it pays to go through older issues of magazines first before tossing or donating -- otherwise I would not have found and tried Southern Living's Spinach-Apple Salad with Maple-Cider Vinaigrette Not only were we surprised by the fresh combination of spinach and apples, but everyone loved the Maple Cider Vinaigrette and especially the Sugared Curried Pecans. I'll probably make the pecans again before the salad!

A few substitions I made -- I just weighed 6 ounces from my Costco bag of pecans...I used a little less butter and and sugar...I toasted the pecans in the microwave instead of the oven -- it's in the 90's here already, every little degree helps! I though I had apple cider vinegar but didn't and used regular vinegar instead. If I had had apple juice, I would have tossed in a few splashes. I used a Granny apple instead of a Gala and feta cheese instead of goat. Skipped the red onion, as the onions are looking pretty sad and a bit gross right now. There were signs above the bin apologizing for their condition. Next time I will add grilled chicken to round out and create a complete summer weather meal.

Here's the vinaigrette recipe:

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil

Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

And the best for last, the pecans!

Sugared Curried Pecans
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper

Toast pecans in microwave 30 seconds at a time, stirring until toasted and fragrant. Add melted butter, toss and then add seasonings. Spread on a pan, separating with a fork until cooled.
Pecans may be made up to 1 week ahead. Store in an airtight container.

Southern Living -- is Amazon's "Magazine Steal of the Week"

What a great deal from Amazon.com! Only $5 for a subscription to Southern Living magazine! Good for new subscriptions AND renewals! If renewing, just make sure the name on the Ship To box information matches the name on your label. (I "edited" mine to be the same). Extra bonus -- if you are looking to tip up your purchases to qualify for Free Shipping, this can help. (No shipping charges on the subscription).

Hurry! Offer expires this Saturday, 11:59 PM.

I found out about this special on Facebook. If you become a Southern Living Magazine "Fan" or join the "Group" (I can't remember which one it is), you'll get their posts on your Home page with links to articles, recipes and apparently, deals like this!

Blackberry Cornbread Muffins

Inspired by the June 2009 issue of Southern Living. Because it was difficult to find self-rising white cornmeal and I didn't really need 24+ muffins, I bought a store-brand package of White Corn Bread mix (add egg and milk--skim worked just fine, too!) for only 39 cents. Added two handfuls of blackberries, a dash of almond extract and a scooped tablespoon of low fat sour cream. Sprinkled a little vanilla sugar on top and baked for 15 minutes. Each muffin had about 3 blackberries -- those huge Costco ones! Not only pretty to look at, but yummy too!

Southwestern Soup

Another winner from the January 2009 issue of Southern Living. You'll find this on page 99 (and on the cover) and if you click here, it will take you to their recipe page. This will become my new go-to recipe when I have leftover taco meat. (My other Taco Soup recipe is good, too, but this will save some money not having to buy the extra ingredients.) I had about 1/2 pound of taco meat, and that was plenty enough. I subbed regular petite diced tomatoes for the ones with jalapenos. I only had one can of kidney beans in the pantry, but one was good there, too. Throw a purple flower-ful of Marie Calendar's Cornbread in the oven and by the time the soup's done simmering, you've got lunch!

Apple Pudding Cake

Apple Pudding Cake -- From the January 2009 issue of Southern Living, page 134. (click link for the recipe) You'll also find on the same page their fudgy chocolate pudding cake (Hot Fudge Brownie Cake). But the apple version caught my eye instead. Different! And I'm sorry, as much as I love chocolate, I always think I'm eating unbaked goo.

I used one of Costco's big bubba size Granny Smith apples. If you just have regular medium size, use two. Next time I may even up the apple to two and cut them chunkier. I also used Pioneer's Pancake Mix. First for a home state (San Antonio) shout-out, and secondly it was much lower in fat and sugar than the others. And I used Penzeys Ceylon Cinnamon. The baking dish was slightly larger and more rectangle than the called-for 8" square. It also baked just a little bit faster and you still had a good amount of sauce to spoon over each serving.

Our verdict, everyone loved it and it was immediately torn out of the magazine and put in my recipe binder. It's like a hybrid apple pie/cake/cobbler, without all the fuss. And of course it goes without saying, but I will, serve with a nice scoop of Blue Bell Homemade Vanilla Light Ice Cream!

Money Monday - Frozen Assets

I read this article in the November 2008 issue of Southern Living magazine, and thought it was a very innovative space and money-saving tip. I've flat packed and frozen leftovers with quart-sized Zip-locs, but sometimes it can be messy and the bags can stick together. I liked the idea of using boxes - to not only make the transfer process more secure, but also provide a good storage and space-saving shape.

"...Line a box with a large zip-top plastic freezer bag, folding the edges of the bag over the edges of the box (the way you would place a liner in a trash can), so that the box supports the bag when filled. Seal the bag, and freeze vertically while still inside the box. Once frozen, remove the filled bag from the box and stack horizontally. Downsize to smaller freezer bags and boxes for fewer servings."

What the heck is she doing today?

With my Badtz Maru pen, finishing up the taxes - a Valentine for my CPA tomorrow... and trying Southern Living February issue's "Lightened King Ranch Chicken Casserole" on page 130 for dinner tonight.

Update: It turned out pretty good, but pretty spicy...despite using Rotel Mild and Penzeys Chili Con Carne instead of regular chili powder - Just be forewarned. Smelled great while it was baking, though!