Sweet & Salty

My Mom had these sweet and salty candies at a party and told me about them...and we had to make them. They are dangerous to have around because once you pop one in your mouth you just can't stop! They are really quick and easy to make too. Here's how to make them:

You'll need a bag of pretzels, a bag of Rolo candies, and some whole pecans.

Preheat the oven to 300 degrees. While it is preheating, line a cookie sheet with parchment paper. This will make for an easier clean up, you won't have melted chocolate all over the cookie sheet. Place the pretzels on the cookie sheet and top each one with an unwrapped Rolo candy. Bake for about 5 minutes, just until the candy begins to melt.

Remove from the oven and gently press a whole pecan into each Rolo candy. You can refrigerate to help them set...or just start eating them warm. Either way they won't last for very long!  

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Speedy Little Devils

My friend Amy is always baking something delicious, and this is one of her recipes. I am a big fan of the peanut butter chocolate combination! When I made them the other day I was craving something sweet, but I didn't have any of the marshmallow cream in the house, so I made it without. It still turned out really yummy with just the peanut butter and chocolate chips in the center. Here's the recipe:

Ingredients:

• 1 box devils food cake mix
• 1 stick butter or margarine
• 1 cup peanut butter
• 7 oz marshmallow cream
• 1/2 to 1 cup chocolate chips (optional)

Preheat oven to 350 degrees. Melt butter or margarine and combine with the cake mix. Pat the crumb mixture into the bottom of an un-greased 9x13 pan, reserving 1 1/2 cups for the top.  Now combine the marshmallow cream and peanut butter until smooth. Spread evenly over the crumbs. Sprinkle with chocolate chips and then top with the remaining crumb mixture. Bake for 15 to 20 minutes. Let cool and cut into bars.

Key Lime Pie

We celebrated my Dad's 60th Birthday today and I made him one of his favorites, Key Lime Pie. I had never made one before, but this recipe was really easy and really good! I was a little unsure of the sour cream topping, but it turned out great. I will definitely be making this recipe again! We couldn't find key limes, so we used regular limes. This recipe is by Emeril Lagasse.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick butter), melted
• 2 (14-ounce) cans condensed milk
• 1 cup key lime or regular lime juice
• 2 whole eggs
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lime zest or limes slices

Directions:

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

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