BACON WRAPPED CHEESE & MUSHROOM STUFFED CHICKEN BREASTS

What You'll Need

• 4 medium boneless skinless chicken breasts
• 8 slices uncooked bacon
• ½ cup onion, finely chopped
• ½ cup chopped mushrooms
• ½ cup shredded Swiss cheese
• 2 tbs chopped fresh parsley or 1 tbs dehydrated
• 1 tsp salt
• ½ tsp pepper
• 2 tbs butter

How to Make It

1. Melt butter over medium heat in a large skillet. Saute onion & mushrooms until tender. Remove from heat to cool.
2. Preheat oven to 350 degrees F.
3. Meanwhile prepare chicken breasts for stuffing by butterflying and cutting a pocket as per THIS VIDEO.
4. Mix shredded cheese and parsley into the cooled mushroom/onion mixture. Sprinkle chicken with salt and pepper. Divide evenly and stuff into pocket created in the chicken. Fold as shown in the video link above.
5. Carefully wrap each folded breast with 2 slices of bacon, securing with a toothpick if needed. Place on a deep baking sheet or in an oblong ovenproof baker.
6. Bake for 45-60 minutes, depending on thickness of rolls. Chicken is done when juices run clear or internal temperature is 180 degrees F.

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Pecan Pie Pound Cake !

What You'll Need

• 4 sticks of butter
• 1-8oz of cream cheese
• 4 cups of sugar
• 8 eggs
• 4 cups of all purpose flour
• 3-4 teaspoons of vanilla flavoring
• Topping
• 1-1 1/2 cups of brown sugar
• 1-1 1/2 cups of chopped pecans
• Toppings after cake is baked
• Jar of Caramel and/or Chocolate Syrup

How to Make It

1. Beat butter, cream cheese and sugar together until smooth.
2. Beat eggs one at a time.
3. Then mix in flour one cup at a time.
4. Add vanilla flavoring mix well.
5. Mix brown sugar and pecans together and sit aside.
6. Pour batter into a sprayed 10in angel food pan. Then top with the brown sugar and pecan mix.
7. Bake at 300 for 1 hour 15 mins then bake at 325 for 45 mins to an hour. Check to make sure its down.
8. After its done you will need to flip the cake over in a plate to where the toppings is on top. then pour small jar of carmel and/or chocolate syrup on top of cake. You can add extra to the slice of cake.

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The Pioneer Woman’s Cinnamon Rolls

What You'll Need

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 3 cups (to 4 Cups) Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon_
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

How to Make It

1. Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
2. After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
3. When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1 ½ to 2 cups melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
4. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
5. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
6. Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees (edited to say 375 instead of 400, as The Pioneer Woman now suggests) until light golden brown, about 15 to 18 minutes.
7. For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

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million dollar spaghetti

What You'll Need

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• ¼ cup sour cream
• ½ lb cottage cheese (equals 1 cup)
• ½ cup butter (1 stick)
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

How to Make It

1. Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until
2. ready to assemble.
3. Combine the cream cheese, sour cream and cottage cheese until well blended.
4. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
5. Put a few slices of butter into a 9x13 pan then pour half of your spaghetti noodles on top.
6. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
7. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of
8. the noodles.
9. Pour your spaghetti and meat sauce on top of your noodles.
10. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated
11. cheese on top and return to the oven for 15 minutes to allow cheese to mel

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Million Dollar Dip

What You'll Need

• 5 green onions,chopped
• 8 oz cheddar cheese,shredded
• 1 1/2 cups mayonnaise
• 1/4 cup real bacon bits
• 1/4 cup slivered almonds opt

How to Make It

1. Mix the onions,cheese,mayo,bacon bits and silvered almonds together.Chill for 2 hours.Serve with favorite crackers.

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Sugar and Spice Turkey

What You'll Need

• 1 (12-pound) whole turkey
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons kosher or coarse-grain sea salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground mace
• 1 large onion, quartered
• 2 (14-ounce) cans low-sodium chicken broth
• Additional chicken broth
• 2 tablespoons all-purpose flour
• Garnishes: fresh rosemary sprigs, apple slices, nuts

How to Make It

1. Remove giblets and neck; rinse turkey with cold water. Pat dry. Tie legs together with string; tuck wingtips under.
2. Combine brown sugar and next 6 ingredients. Rub over turkey. Cover with plastic wrap; chill 8 hours.
3. Place turkey on a rack in a roasting pan, breast side up. Arrange onion quarters around turkey. Pour 2 cans broth in bottom of pan.
4. Bake, loosely covered with foil, at 325° for 1 1/2 hours. Uncover and bake 1 1/2 more hours or until meat thermometer registers 180°. (Cover with foil to prevent excessive browning, if necessary.) Remove onion; discard, reserving pan drippings. Let turkey stand 15 minutes before carving.
5. Combine pan drippings and enough chicken broth to equal 2 cups in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, 5 minutes or until thickened. Serve with turkey. Garnish, if desired.

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Meatball Sandwich Casserole

What You'll Need

• ! bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
• 1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
• 1 cup mozzarella cheese, shredded
• 1 cup Italian blend cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• 1 loaf of fresh Italian bread, sliced

How to Make It

1. Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

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MOZZARELLA STUFFED BACON WRAPPED MEATLOAF

What You'll Need

• 2 pounds ground beef
• 2 eggs
• ⅔ cup breadcrumbs
• Salt, pepper and smoked paprika, to taste
• 9 ounces bacon slices
• 4 ounces mozzarella cheese, chopped
• ½ cup barbecue sauce

How to Make It

1. Preheat the oven to 320° Fahrenheit.
2. Mix ground beef, eggs, breadcrumbs and spices in a large bowl.
3. Line a 9x5 inch loaf pan first with parchment paper and then with ⅔ of the bacon, leaving an overhang.
4. Shape a long log with ⅔ of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining ⅓ of bacon. Spread with ⅓ of the barbecue sauce.
5. Bake in the middle of the preheated for 40 minutes. Spread with another ⅓ of the barbecue sauce. Continue baking for another 20 minutes, spread with the remaining sauce and serve hot.

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Creamy Chicken-and-Rice Casserole

What You'll Need

• 1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
• 1 tablespoon margarine
• 2 1/4 cups hot water
• Vegetable cooking spray
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
• 1 cup presliced fresh mushrooms
• 1/2 teaspoon garlic powder
• 3/4 cup nonfat sour cream
• 1/4 teaspoon pepper
• 1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
• 1/4 cup crushed multigrain crackers (about 6 crackers)
• 1 tablespoon margarine, melted
• 1/2 teaspoon poppy seeds

How to Make It

1. Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.
2. Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.
3. Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

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BREAKFAST CUPCAKES

What You'll Need

• 1 20 ounce package pre-shredded hash brown-style potatoes
• 2 large eggs, lightly beaten
• 4 tablespoons flour
• 1 small sweet onion, coarsely grated
• 2 thick slices deli ham, chopped into small bits (about 1 cup)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 1 dozen eggs, scrambled*
• chives for garnish

How to Make It

1. Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

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Cucumber Bites with Herb Cream Cheese and Cherry Tomatoes

What You'll Need

• FOR THE HERB CREAM CHEESE - 4 Ounces (1 Brick) Cream Cheese, Softened to room temperature
• 1/4 Cup Ranch Dressing (Yes, good old Hidden Valley)
• 2 TBS Dill (can use other spices... Thyme is excellent also)
• 3-4 Long Cucumbers. skinned and Slice into thirty 1 inch slices
• 15 Cherry Tomatoes, sliced in half
• Additional Sprinkle of Salt (to Taste, Careful, little goes a long way)
• Additional Sprinkle of Spice (same as used in Cream Cheese) for Garnish
• Additional Sprinkle of Paprika OR a Cajun Spice Mix (optional) for Garnish (and an extra kick if you use the Cajun Mix)

How to Make It

1. First, Make up the HERB CREAM CHEESE, in a stand mixer, mix the softened Cream Cheese with the Ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip.
2. Prepare the Cucumber, remove peel, Using a fork, score the sides. Slice into 1 inch pieces. Using a melon Baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater.
3. Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch.
4. Add a half Cherry Tomato partially buried into the Herb Cream Cheese
5. Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve.

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Old Fashioned Pancakes

What You'll Need

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 3 tablespoons butter, melted
• 1 egg
• 1 1/4 cups milk
• cooking spray

How to Make It

1. 1.Sift together flour, baking powder, salt, and sugar in a large bowl.
2. 2.Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
3. 3.Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
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Catch A Husband Cake

What You'll Need

• For the Cake:
• 1 can condensed milk
• 1 can evaporated milk
• 1 cup coconut milk
• 500 grams flour (2½ cups)
• 1/2 cup sugar
• 3 large whole eggs
• 3 tablespoons margarine
• For the Icing:
• 1 cup coconut milk
• 2 tablespoons sugar
• 1 cup shredded coconut

How to Make It

1. For the Cake:
2. Blend all ingredients for cake in a blender.
3. Place in a greased and floured Bundt pan.
4. Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
5. Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.
6. For the Icing:
7. Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.

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Taco Corn Bread Casserole

What You'll Need

• 1 package (8 1/2 oz) corn bread/muffin mix
• 1 egg
• 1/3 cup milk
• 3 cups cooked taco seasoned meat
• 1 can black beans
• 1 cup (8 oz) sour cream, light
• 1 cup colby jack, cheddar or mexican cheese, shredded and divided
• 1/2 cup onion, chopped
• 1 medium tomato, chopped
• 1 cup shredded lettuce
• 1 can sliced olives (optional, I didn't use)

How to Make It

1. In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

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Chicken Noodle Casserole

What You'll Need

• 1/2 cup chopped onion
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups shredded cheddar cheese, divided
• 1 cup milk
• 3 1/2 cups chopped cooked chicken
• 2 1/2 cups cooked macaroni
• salt
• pepper
• 1/4 cup Ritz cracker crumbs

How to Make It

1. In a large skillet over med-high heat, saute onions in butter until onions are tender.
2. Add in soup and 1 ½ cups cheese; gradually stir in milk.
3. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
4. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
5. Bake in a preheated 350° oven for 30 minutes or until heated through.
6. Top with remaining ½ cup cheese and bake 5 minutes.

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TACO PIE

What You'll Need

• 1/4 cup butter
• 2/3 cup milk
• 1 package Taco Bell seasoning mix
• 2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup salsa
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup sharp cheddar cheese, shredded
• Sour cream, optional

How to Make It

1. 1. Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning. Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan.
2. 2. Bake for 7-10 minutes until it just BARELY turns golden brown.
3. 3. In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly.
4. 4. Pour into crust. Bake for 15 minutes, or until crust is golden brown.
5. 5. Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

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Peanut Butter Brownie Trifle

What You'll Need

• 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 2 cartons (8 ounces each) frozen whipped topping, thawed

How to Make It

1. Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

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Hasselback Garlic Potatoes w/ Bacon & Cheese Recipe!

What You'll Need

• 16 ounces potatoes
• 3 to 5 garlic cloves, thinly sliced
• 4 tablespoons butter, melted
• 2 tablespoons olive oil
• salt and fresh black pepper
• Fresh chives (diced)
• Bacon (cut into large chunks)
• Shredded Cheese of your choice- 1-cup
• Herbed Sour Cream:
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1 tablespoon finely chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper
• Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

How to Make It

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
4. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
5. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

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Cheesy Bacon Rotel Cups

What You'll Need

• 3 (1.9 ounce) boxes of frozen Mini Phyllo (Fillo) Shells (15 per box)
• 1 cup mayonnaise
• 1 (10 ounce) can Rotel (diced tomatoes with green chilies), drained
• 1/2 cup chopped, cooked bacon
• OR 1 (2.8 ounce) bag Oscar Meyer Real Bacon bits
• 1 1/2 cups shredded Colby and Monterey Jack cheese

How to Make It

1. Preheat oven to 350 degrees F. Remove phyllo shells carefully from their boxes. No need to thaw. Place shells onto a large baking sheet.
2. In a large bowl, mix together the mayonnaise, Rotel tomatoes and bacon pieces. Once combined, stir in the cheese. Scoop 2 Tablespoons of filling into each phyllo shell. Bake for 15- 20 minutes or until golden and cheese is melted.

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Boston Cream Poke Cake Mix Recipe

What You'll Need

• 1 box yellow or butter cake mix
• Two 3 ounce packages of instant vanilla pudding
• 4 cups milk

How to Make It

1. Mix the cake mix according to the directions on the package.
2. Cook according to the directions in a 9 x 13 baking dish.
3. While the cake is still warm, poke holes in the cake one inch apart with the back of a wooden spoon all over the cake.
4. Whisk together two boxes of instant vanilla pudding together with 4 cups of milk.
5. Pour the pudding on top of the cake and into the holes of the cake. I gently tapped the baking dish on the counter to help the pudding get down into the holes. If the pudding sits a few minutes and becomes thick, it will not get down into the holes. If this happens, just add 1 to 4 tablespoons of milk and stir to thin it out.
6. Place the cake with the pudding on it in the refrigerator for a couple of hours.
7. After the pudding sets, make the icing or ganache and pour it over the pudding. Spread the ganache evenly over the cake.
8. Refrigerate the cake with the pudding and icing until the ganache firms up.

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Easy Pecan Logs

What You'll Need

• 2 cups marshmallow cream
• 3.5 cups powdered sugar
• 2 tsp vanilla extract
• 1 pound soft caramels
• 2 tsp cream
• 2 cups toasted pecans, finely chopped

How to Make It

1. In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a stiff spoon until it becomes too difficult, then knead with your hands until all of the sugar is incorporated and you have a smooth, putty-textured ball. Divide the candy into 8 equal parts, and roll them into thick logs about 1” in diameter. Place the logs on a baking sheet lined with foil or waxed paper, and freeze the logs until very firm, at least 1 hour.
2. Once the logs are very solid, place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous.
3. Place the chopped pecans in a shallow bowl or pie tin.
4. Remove the logs from the refrigerator. Using a fork or dipping tools, dip one in the melted caramel until it is completely submerged. Remove it from the caramel, then place it on the chopped pecans, and roll it in the nuts until every surface is covered with nuts. Replace the log on the baking sheet and quickly repeat with remaining logs. If the caramel gets too thick, microwave it again briefly until it is smooth and liquid.
5. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Once they are firm, they can be cut into beautiful round slices. To serve, place the slices in small candy cups. Pecan Roll can be stored in an airtight container in the refrigerator for up to a week. Be aware that if it gets too warm, the caramel will soften and may not hold its shape

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