Nutter Butter Cookies x 3

Who doesn't like fresh baked cookies? Here is a way to make them extra, extra good. The first secret is using browned butter. (The other night we had some cookies made by a friend named Jenni Rouanzoin. She used browned butter and they were just that—extra, extra good.) And who doesn’t like nuts in their cookies? I love nuts cause they make cookies crunchy and not so sweet. The second secret that makes these cookies so good is caramelizing the nuts. This gives the cookies a sort of toasty, buttery taste. Here's what you'll need:

A package of either Chocolate Chip, Oatmeal or Peanut Butter cookie mix (can be gluten-free)

A  stick of salted butter + 2 tablespoons

1 & 1/2 cups of chopped nuts. (pecans for Chocolate Chip, walnuts for Oatmeal, and honey roasted peanuts for Peanut Butter)

1 egg

Optional: 1/2 cup of chopped raisins for Oatmeal and a 1/2 cup of Ghirardelli dark chocolate chips for Peanut Butter

Optional: Maldon Salt Flakes

Preheat the oven to 350

Step 1. Brown the butter. (Melt a stick of butter in a small sauce pan on medium high. Next swish butter around in the pan till it is past the super frothy stage and is deep golden brown. You then pour the browned butter into a small container and put it in the freezer.

Step 2. Wipe any browned butter residue out of small sauce pan and melt 2 more tablespoons of butter on medium. Next using a wooden spoon stir in 3 tablespoons of cookie mix. (Try to avoid any chocolate chips when you are using a choc. chip cookies mix.) You then stir in 1 & 1/2 cups of the nuts suggested for each mix until nuts are caramelized and golden brown. (**You don’t need to caramelize the peanuts because they are already honey roasted.) Cool mixture in freezer.

Step. 3 Once browned butter and caramelized nuts are cooled, mix them throughly in a bowl with an egg and rest of cookie mix.

Step 4. Follow baking directions on the package. (It does help the cookies hold together if you roll each cookie into a smooth ball of dough and use a spatula to flatten them.)

*If you are a major salt person like I am, you can sprinkle your cookies with just a bit of Maldon Sea Salt Flakes right when they come out of the oven. Beyond Delicious!

**Of course nothing goes better with warm fresh-baked cookies than a glass of milk! My Daddy used to always put the glass of milk right in the freezer to get ice cold. The best!

Looking Back

When I was at Auburn back in the dark ages, let’s just say the name Bo Jackson, a friend of mine taught me how to make “Mr Mike’s” cookies. They are much healthier than regular cookies and super scrumptious! Check ‘Em Out!

Bourbon Pie

Recently I was at a restaurant in Nashville called the “Puffy Muffin." (I felt like I gained a few pounds just walking in there!) Anyway, I was looking at their very sinful pies and saw one that was labeled, “Jackson Pie.”  I asked what the heck that was, and the gal behind the counter said it was basically a pecan pie with chocolate chips and bourbon inside. (I have since found out that another name for this pie is Derby Pie or Kentucky Derby Pie.) The wheels started turning and I came up with a way to arrive at a 4 ingredient concoction of this  heavenly pie, but I'll warn you: major cheating is involved.  Here’s what you will need:

A whole 9 inch pecan pie. (If you can’t find a super tasty one this time of year, “Edwards” makes a really good frozen one.)

1/2 cup Ghirardelli dark chocolate chips (Nestle’s doesn’t hold a candle to these.)

1/4 cup of bourbon or whiskey. (I use double what is usually called for,  so if you don't want a kick in every bite, you may want to go down a tablespoon or two.)

Vanilla ice cream

Step 1. If your pecan pie isn’t already baked, follow the directions on the box.

Step 2. Take a spatula  (I use a small metal one), carefully skim the pecan topping off the top and put it in a small bowl.

Step 3. Scoop out the insides of the pie, throw away half, and put the other half in a small mixing bowl.

Step 4. Add a 1/2 cup of dark chocolate chips and a 1/4 cup of  bourbon/whiskey to the remaining pie insides and mix well. 

Step 5. Spoon the mixture back into the pie, then carefully replace the pecan topping.

Step 6. Before serving, cover with foil and heat through for about 20 min at 250.

Step 6. Finally serve hot with a generous scoop of vanilla ice cream.

Looking Back

I had the wildest experience the other day. I was in a coffee house called Kit Coffee and I was telling Zack, a barista, about my Jackson Pie. He said he was gonna love it because who couldn't love pecan pie, chocolate and of course whiskey! He then said that he had a favorite summer pie and it was Key Lime. Of all the pies he could have said!  I had just done a post on that very pie!!! Check it out if you haven't already!

Fun Saying

Todd and I were going by a house in our neighborhood that had been run down for a while, and we were bowled over because of it's new bright blue and green paint job. Todd then cracked me up by saying: "You can't put lipstick on a pig." What an image! I think that was the first country saying that I've heard come out of my husband's Newport Beach, Stanford-educated mouth. 

Petite Pineapple-Cream Cakes

Todd and I were at a local restaurant for Valentine's and we shared (more like fought over) a heavenly piece of Frosted Pineapple Cake. Of course, I told Todd that I was going to come up with my own 4 ingredient version, so this, my friend, is a Pickett's Pearls original! You will find these little cakes very light and refreshing! Here goes:

Ingredients:

Betty Crocker Yellow Cake Mix 

3 eggs

2 large cans of pineapple rings

2 pkgs. of regular cream cheese  (cold)

Measure 1/3 cup of cake mix and set it aside. Next entirely drain the pineapple and puree (all but one ring) in a bullet or blender. Finally combine the cake mix, the eggs and 1 & 2/3 cups of the puree in a mixing bowl, then follow the directions on the cake box for baking cupcakes. (It works best to “butter and flour” the muffin tin.)

While the cupcakes are baking, combine a 1/2 cup of pineapple puree, the cream cheese, the 1/3 cup of leftover cake mix and  blend well with a hand mixer. You then put the icing in the refrigerator.

When the cupcakes are done and completely cooled, go around edges of each cupcake with a butter knife. You then remove them from the tin, slice them crosswise and turn the cupcakes upside down.  Next generously ice the top of the bottom layer and put the cupcake back together (still upside down). You then generously ice the top (and sides if you wish.) Finally garnish each one with tiny slivers of pineapple ring (and walnut pieces if you like).

Try Them You'll Love Them!

Pears Without the Partridge

Pears often get overlooked, the ugly step-sister in the fruit family next to the more elegant apple and colorful orange. My main memory of pears growing up was my grandmother serving us canned pears and cottage cheese. Yum . . . Not! I also remember that the canned peaches were totally slimy, but I was overjoyed when I got the the fruit cocktail with the little cherries. The Powers-that-be said that this was "fruit," so sadly we went along with it.  Anyway, back to pears.

Fresh pears are a whole 'nother animal. Cynthia Page from Newport Beach gave me an unbelievable recipe for "Pears Baked in Cream". Your guests will think you're a gourmet cook when in reality this dessert is super easy.

Here's what you'll need:

2 Tablespoons of butter
2 Tablespoons of sugar
3  Anjou or Bosc pears, unpeeled, halved and cored
1/2 cup of heavy cream
 

Preheat oven to 400 degrees. Butter a shallow baking dish with 1 T. of butter and sprinkle 1 T. sugar over the bottom. Put the pears cut side down in the dish. Sprinkle with remaining sugar and dot with butter. Bake for 10 minutes. Pour the cream over the pears and return to the oven for 20 minutes more. Serve warm with a scoop of vanilla ice cream.  Serves 6 heavenly!

Double The Beauty

Recently I was at a party in Dallas for my nephew C.T. who was getting married. I saw the arrangement below and was totally struck by how beautiful and unique it was. I couldn't wait to get home and try it. Mine didn't turn out as good as the florist's, but hey I'm not a florist.

All you do is pick out a low container and cut soft some oasis to fit it. You then throughly wet the oasis. Next cut 5 to 7 roses so that the stems are all about 6 inches. Stick them into the center of the oasis and surround them with hydrangeas.

I think the arrangement turns out better when there isn't too much of a contrast in color. Below you will see how the floral designer used dark hydrangeas with some red in them along with red roses. I in turn used cream hydrangeas and pink and cream roses. (I guess you could use two other types of flowers. You would just need lots of flowers for the outside.)

Fun Saying

"I'm tickled pink". This is a southern expression (maybe western as well) that I absolutely love. An image really doesn't come to mind (no one I knew turned pink), but even now I'm tickled (pink) by the memory of the cute women who would say it. And, it's just plain fun to say. 

Apples to Apples to Apples

It's apple season, so I thought it might be fun to make some apple things. Of course, I probably gained 10 lbs. testing out all these "apple things".  All three of these recipes are super easy to make but no less tasty. The first recipe I call "Iced-Spiced Muffins".  Here's what you'll need:

A box of Betty Crocker Spice Cake mix

1 & 1/3 cups of chunky apple sauce

1/2 cup of chopped pecans

3/4 stick of butter

Pre-heat oven to 350. Add 1 &1/3 cups of applesauce and all but 1/3 cup of the cake mix to mixing bowl and stir well. Next stir in the chopped pecans. You then spray a muffin tin with cooking spray or use paper muffin cups and fill them 3/4 of the way. If you would rather make Apple Bread, spray loaf pan and fill that up about 3/4 of the way up as well.  

Bake muffins for approx. 17 minutes, loaves for approx. 35 min. (Of course with both an inserted tooth pick should come out clean.)

While muffins are baking, combine butter and 1/3 cup of the cake mix on low heat in a sauce pan. When muffins come out of the oven and are still warm, poke small holes on top and pour mixture over the muffins. Totally delicious! 

Apple Dump Cake

Our next yummy apple dessert is called a Dump Cake. Even though the name is anything but appealing, the dessert is totally scrumptious and super easy. Last October I posted about an apple dump cake that is great for fall! (If you would like this recipe, choose desserts up above then hit the apple dessert. picture.)

 

Apples and Cream

I got the idea for this delectable dessert from Sue Davis from Switzerland.  Here's what you'll need

2 pkgs. of almond cookies

6 tart apples such as Granny Smith

Whipped cream

Opt. Caramel sauce

Pre-heat the oven to 350. First peel the skin off the apples, chop them into very small pieces and bake them un-covered for 15 to 20 min. (You want the apples on the soft side but not at all mushy.)

While the apples are baking, put the cookies in a large plastic bag and crunch them up into very small pieces. You then layer them on the bottom of a dessert bowl or individual dessert bowls almost 1/2 an inch thick. Next add a layer of baked apples, then a layer of whipped cream. Repeat these steps. At the very top drizzle caramel sauce. (You can also sprinkle some of the cookies crumbs on top.) Heavenly! Serves 6 to 8

Try them you'll love them!

Precious Pumpkins

A fun thing to make for fall is mini pumpkin flower arrangements. Last autumn Pickett's Pearls featured these precious little things. They are great for table decorations, gifts or party favors! (If would like details on how to make these, choose Creative/Helpful Ideas above then hit the mini pumpkin picture.) 

Just A Trifle

This dessert is also perfect for showers and parties, and it's seriously yummy. (A couple of weeks ago my husband, Todd, and I almost ate the whole thing.) It's not only delicious, but it's easy to make.  Here's what you'll need:

2 large cartons of strawberries

20 oz of heavy whipping cream

1 large box of vanilla pudding mix (not French vanilla)

2 Sara Lee pound cakes (or regular pound cakes)

Here's how you make it:

-Cut the pound cake into cubes and line the bottom of glass bowl with them.

-Wash strawberries, remove stems, and separate into two groups. With a "Bullet" or food processor, puree half the strawberries. Then spoon half of the puree over the pound cake pieces that are in the bowl.

-With an electric mixer blend together pudding mix (minus 1 heaping tablespoon), 1/2 cup of whipping cream and 1 & 1/2 cups of water on high for 2 min. Next spoon a layer of the pudding over the soaked pound cake.

-Cut the other half of strawberries into bite sized junks and spoon a layer of strawberries on top of pudding.

-Again with an electric mixer blend together 2 cups of whipping cream and the heaping tablespoon of pudding mix for  2 min. Then spoon a layer of the whipped cream over the strawberry layer.

-Repeat steps making sure you end with the whipped cream on top. Garnish the top however you want.

Opt. You can make the trifle with blueberries, raspberries, or blackberries. (The great thing about these berries is that you don't have to remove stems or slice them!)

*You can mix a couple of tablespoons of Grand Marnier or Triple Sec into the berry puree.

**You can also make baby trifles in individual glass bowls.

Cooking tidbit: The difference between regular vanilla ice cream/pudding and "French" vanilla ice cream/pudding is the added egg yolks. 

Fruit Pizza?

It's the time of year for the foo foo food when there are a lot of showers and parties. I learned how to make this fun dessert when I was a student at Auburn Univ. It's called Fruit Pizza, and it's super easy to make.

Here's what you'll need:

1 roll of Pillsbury Sugar Cookie Dough

1 carton of strawberry cream cheese (non-whipped kind)

1 carton of strawberries

1 carton of blueberries 

Opt. Any other berries, pineapple or kiwi would work as well.

Pre-heat oven to 350. Using your hands, roll out dough onto the pizza pan. (I got one from the grocery store for $8.) Bake dough for 15 minutes or until cookie is light golden brown on top. Once dough is done, let it cool. Then spread strawberry cream cheese on top. Finally, make whatever design you like with the fruit.  

Fun Saying:

"Don't get your panties in a wad" Now that's a funny expression. How do people even get their panties in a wad? You may have heard a Brit say, "Don't get your knickers in a knot". Now that's really funny--and it rhymes.

Mr. Mike's Cookies

There are lots of cookie mixes we could buy, but there is something about making them homemade that is very appealing. Back at Auburn we used to make Mr. Mikes's Cookies. (Don’t ask me who Mr. Mike is.) Anyway, I recently came across the recipe. They are so healthy that you could actually eat them for breakfast! Here's what you'll need:

2 & 1/4 cups of gluten free flour or completely grain free super fine almond flour. ( Bob's Red Mill makes both of these.)

1/3 cup of melted butter or 1/3 cup of peanut butter

1 egg

1/2 cup of honey

Opt. 1/2  cup each of  carob chips (or dark chocolate chips), chopped pecans and/or coconut flakes

Pre-heat oven to 350 and spray a cookie sheet with cooking spray. (We use coconut oil cooking spray.) In a mixing bowl using a large spoon (or better yet a beater from your mixer) combine all ingredients except the flour.  Then add flour and mix. Form small medium sized balls and roll them around a few times in your hands to smooth out cracks. You then put them on the pan about 1 inch apart. Flatten the balls down with a spatula and bake for 12 to 14 minutes.

Makes about 10 medium or 16 small sized cookies

Try Them You'll Love ‘Em!

Eats And Treats

I've been making ice cream pies for years. This Christmas I came up with a peppermint ice cream pie! Here's how you make it:

Take an Oreo pie crust and scoop softened peppermint ice cream (Dryers makes it) into the pie crust. Smooth it down evenly. Pour chocolate syrup on top, then sprinkle it with crushed candy canes. (I use the small candy canes and crush them when they are still in the cellophane.) After that, put the pie in the freezer to harden.

My husband doesn't like crunchy things in his ice cream, so I came up with a chocolate mint pie. All you do is take the same Oreo pie crust and cover the crust's bottom with chocolate mints, broken up into small pieces (I use Andes). You then add softened chocolate mint ice cream, smoothing it down evenly, and pour chocolate sauce on top.

Christmas Memories

It's funny how certain things stick with you. I remember that my little sister and I would make red and green paper chains and hang them all over our room. I remember that we went to confession once a year on Christmas Eve (God forgive us!).   My Daddy would drive us, and somehow turned this dreaded event into a super fun time. I also remember how Daddy would pile us all into the car to drive around and look at the Christmas lights                                                                       

Every year at our annual Christmas party, my Mama would serve cream cheese topped with red and green hot pepper jelly and surrounded by crackers. Recently, after all these years, I tried it, and couldn't stop eating!

Carly, my oldest daughter, said, "Mom, why in the world are you putting jello on cream cheese? Of course, she changed her tune when she tasted it. I plan to serve this extremely Christmasy hors d'oeuvre this week, and I challenge you to jump on the wagon too. You won't regret it.

I do have one question: does anyone else have a hard time spelling hors d'oeuvre? You wouldn't believe how many times I've had to look it up, and I still can't spell it. This "hors d'oeuvre" simply consists of red and green hot pepper jelly on top of a block of cream cheese, served with crackers. (I just discovered that Nabisco makes Christmas wheat thins!) 

Dump Cake?

I first heard of a dump cake from my friend Lisa Taylor (Newport Beach). Lisa has 4 large sons, so she cooks a ton. Anyway I needed a dessert for something and she said, "Why don't you try a dump cake? I sarcastically said, "that sounds appealing," Anyway I went for it despite the name, and I was a happy camper. Here is my version of this unbelievably easy and yummy dessert. You'll need:

4 large Granny Smith Apples

1 Box of Spice Mix (Betty Crocker makes it.)

A Stick of Butter

(Opt.) Vanilla Ice Cream

Preheat the oven to 350. You start with peeling the apples. Then you use a contraption that quarters the apple and separates the core from the apple. (You can peel and quarter an apple without this tool, but it sure makes life easier.) Finally you cut the apple into tiny pieces, so they will bake faster and be bite-sized.. At this point you cover the bottom of a baking dish with the apples.

After that you evenly "dump" the cake mix all over the apples. Then you melt the butter and pour it evenly on top. Finally you bake it at 350 for about about 50 min. or so until it is golden brown. (An equally yummy variation is to use another fruit like berries. In this case you would use the traditional yellow cake mix.)

I serve it hot with vanilla ice cream. This is optional, but I can't imagine this dessert without it.

TRY IT, YOU"LL LOVE IT! 

Pumpkins, Pumpkins, Pumpkins

When we think of autumn, we think of all kinds of wonderful tastes and smells. Who doesn't love a pumpkin spice latte from Starbucks or the smell of a pumpkin pie baking? Pumpkin things seem to have a corner on the market when it comes to fall desserts.

There are bunches and bunches of pumpkin bread and cookie recipes out there, but Mimi, my girl's Grandmother, often made the cookie recipe below. Both the bread and cookies are actually two forms of the same recipe. The best news is that they both have 2 ingredients!

Pumpkin Bread

You'll need:

A box of spice cake mix

A can of pumpkin puree 

Optional: 3/4 cup of semi-sweet chocolate chips or cream cheese frosting. (I think the store-bought cream cheese frosting is way too sweet, so I mix a cup of whipped cream cheese with 2 tablespoons of powered sugar.)

Preheat oven to 350

Spray loaf pan with cooking spray.

Mix pumpkin and cake mix with a hand mixer or a Cuisinart until thoroughly blended. If you are using chocolate chips, pour them in and mix just a bit more. 

Bake for 35 to 40 minutes or until a toothpick or fork comes out clean when stuck into the center of the bread.

After bread has cooled a bit, turn pan over, and let it fall onto a plate. Then turn it over again, so bread is right side up. If you are putting icing on the bread, wait till the bread is room temperature.

The Picketts like it made with chocolate chips and icing on top. (And of course cold milk is a must!)

*The bread or the cookies can be made with gluten free spice cake mix. Namaste Baking Products has them. (Not sure if you will be full of peace, but if you use this product you will definitely be full:) Another GF option is using Betty Crocker Gluten Free Chocolate Cake mix.

Pumpkin Cookies

You'll need the same 2 ingredients as above

Preheat the oven to 350

Spray cookie sheet with cooking spray

Mix cake mix and pumpkin thoroughly as with the pumpkin bread. If you are using chocolate chips, slightly stir them in last. Put heaping tablespoons of dough onto cookie sheet about 2 inches apart. 

Bake for 8 to 12 minutes. or until cookies are no longer gooey inside

Optional: When cookies come out of the oven and get entirely cool, ice with cream cheese frosting. (see recipe above.) 

Beauty is in the Eye of the Beholder

I went to the grocery store the other day and saw these pumpkins. Hopefully I'm not offending anyone, but why would someone buy a pumpkin covered with a million green warts?

My husband said these pumpkins must be Halloween pumpkins cause they're scary. My oldest said that she knew just what Harry Potter spell did this:)

And then there's his cousin Moldy Wart Dude. Is society bored with the traditional Orange pumpkin? What did it do wrong? Do I need to start a "Save The Orange Pumpkin" campaign?