Chef Nate

Walnut Thumbprints

1 serving (2 each) equals 211 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 132 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Prep: 20 min. + chilling Bake: 15 min.

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 
  FILLING:
• 1 cup chopped walnuts
• 1/2 cup packed brown sugar
• 1/4 cup sour cream

Directions

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Refrigerate for 30 minutes.
2. Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
3. Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Yield: about 3 dozen.

Butter Pecan Cookies Version 2

1 serving (2 each) equals 233 calories, 18 g fat (6 g saturated fat), 31 mg cholesterol, 208 mg sodium, 18 g carbohydrate, 1 g fiber, 3 g protein. Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

• 1-3/4 cups chopped pecans
• 1 tablespoon plus 1 cup butter, softened, divided
• 1 cup packed brown sugar
• 1 egg, separated
• 1 teaspoon vanilla extract
• 2 cups self-rising flour
• 1 cup pecan halves

Directions

1. Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool.
2. In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle.
3. Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball.
4. Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: about 4 dozen.

Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Butter Pecan Cookies Version 1

1 serving (2 each) equals 211 calories, 15 g fat (7 g saturated fat), 31 mg cholesterol, 241 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Prep/Total Time: 30 min.

Ingredients

• 3/4 cup butter, softened
• 1 package (3.4 ounces) instant butterscotch pudding mix
• 1-1/4 cups all-purpose flour
• 1/2 cup chopped pecans

Directions

1. In a small bowl, beat butter and pudding mix until smooth. Gradually beat in flour. Fold in pecans. Roll into 1-1/2-in. balls.
2. Place 2 in. apart on greased baking sheets; flatten to 1/2 in. with the bottom of a glass coated with cooking spray.
3. Bake at 375° for 10-13 minutes or until light golden brown. Remove from pans to wire racks. Yield: about 2 dozen.

Chocolate Caramel Thumbprints

1 serving (2 each) equals 256 calories, 16 g fat (7 g saturated fat), 35 mg cholesterol, 128 mg sodium, 27 g carbohydrate, 2 g fiber, 3 g protein. Prep: 25 min. + chilling Bake: 10 min.

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped pecans
• 
  FILLING:
• 12 to 14 caramels
• 3 tablespoons heavy whipping cream
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Roll into 1-in. balls. Beat egg white. Place egg whites in a shallow bowl. Place nuts in another shallow bowl. Dip balls into egg white and coat with nuts.
3. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8-to 1/2-in. indentation in the center of each ball. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool.
4. Meanwhile, in a large heavy saucepan, melt caramels with cream over low heat; stir until smooth. Using about 1/2 teaspoon caramel mixture, fill each cookie. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Yield: about 2-1/2 dozen.

German Chocolate Cookies

1 serving (2 each) equals 205 calories, 10 g fat (5 g saturated fat), 32 mg cholesterol, 206 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Prep: 5 min. Bake: 10 min./batch

Ingrediants

1 package (18-1/4 ounces) German chocolate cake mix

1/2 cup butter, melted

1/2 cup quick-cooking oats

2 eggs

1 cup (6 ounces) semisweet chocolate chips

1/2 cup raisins

  Directions

1. In a large bowl, combine the cake mix, butter, oats and eggs until well blended. Stir in the chocolate chips and raisins.
2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-11 minutes or until edges are firm. Cool for 5 minutes; before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.

Chocolate Thumbprints

1 serving (2 each) equals 307 calories, 18 g fat (8 g saturated fat), 43 mg cholesterol, 152 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein. Prep: 25 min. + chilling Bake: 10 min. + cooling

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1 egg, separated
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon salt
• 1 cup finely chopped walnuts
• 
  FILLING:
• 1/2 cup confectioners' sugar
• 1 tablespoon butter, softened
• 2 teaspoons milk
• 1/4 teaspoon vanilla extract
• 26 milk chocolate kisses

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until or until easy to handle.
2. In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° for 10-12 minutes or until center is set.
3. For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool. Yield: 2 dozen.

Chocolate Pecan Thumbprints

1 serving (2 each) equals 319 calories, 23 g fat (10 g saturated fat), 54 mg cholesterol, 127 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Prep: 15 min. + chilling Bake: 20 min. + cooling

Ingredients

• 1/2 cup plus 1 tablespoon butter, softened, divided
• 1/4 cup packed brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 egg white, lightly beaten
• 3/4 cup finely chopped pecans
• 3/4 cup semisweet chocolate chips

Directions

1. In a small bowl, cream 1/2 cup butter and brown sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour; mix well. Cover and refrigerate for 2 hours or until easy to handle.
2. Roll dough into 1-in. balls. Dip in egg white, then coat with pecans. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in. indentation in the center of each ball.
3. Bake at 325° for 10 minutes. Press again into indentations with the spoon handle. Bake 10-15 minutes longer or until pecans are golden brown. Remove to wire racks to cool.
4. In a microwave-safe bowl, heat the chocolate chips and remaining butter until melted; stir until blended and smooth. Spoon into cooled cookies. Yield: about 1-1/2 dozen.

Raisin Chocolate Chip Cookies

 1 serving (2 each) equals 140 calories, 7 g fat (4 g saturated fat), 12 mg cholesterol, 140 mg sodium, 18 g carbohydrate, 1 g fiber, 1 g protein. Prep: 15 min. Bake: 10 min./batch

Ingredients

1 cup raisins

1 cup butter, softened

3/4 cup sugar

3/4 cup packed brown sugar

1/4 cup mayonnaise

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup (6 ounces) semisweet chocolate chips

1/2 cup chopped walnuts

Directions

1. Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins.
3. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool. Yield: about 7 dozen.

Frosted Pineapple Cookies

 1 serving (1 each) equals 98 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 46 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.Prep: 15 min. Bake: 20 min./batch + cooling

Ingredients

• 1 can (8 ounces) crushed pineapple
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 cups confectioners' sugar

Directions

1. Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield: 3 dozen.

Chewy German Chocolate Cookies

1 serving (2 each) equals 112 calories, 6 g fat (1 g saturated fat), 21 mg cholesterol, 52 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Prep: 25 min. + chilling Bake: 10 min./batch

Ingredients

• 12 ounces German sweet chocolate, chopped
• 2 tablespoons shortening
• 1 teaspoon instant coffee granules
• 3 eggs
• 1-1/4 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 55 to 60 pecan halves

Directions

1. In a microwave, melt chocolate and shortening; stir until smooth. Stir in coffee granules; cool and set aside.
2. In a large bowl, beat eggs and sugar until light and lemon-colored. Beat in the cooled chocolate and vanilla. Combine the flour, baking powder and salt; add to chocolate mixture and mix well. (dough will be soft). Stir in chopped pecans. Cover and refrigerate for 30 minutes or until easy to handle.
3. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Place a pecan half in the center of each. Bake at 350° for 9-10 minutes or until set. Cool for 1 minute before removing to wire racks. Yield: about 5 dozen.

Peppermint Fudge

Prep Time 10 min;Cooking 5 min;Cooling Time 2 hrs refrigerating

 Ingredients

• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed, hard peppermint candy
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 2/3 cups granulated sugar
• 2/3 cup (5fl.-oz can) Evapoated Milk
• 1 1/2 cups Chocolate Chips

Directions

1. 10 x 8-inch-square baking pan with foil.
2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. Stir in marshmallows, morsels, vanilla extract and peppermint extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; cool for 1 minute. Top with candy, pressing in slightly. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into small pieces

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I have made this many times...FANTASTICO!