Pecan Pie Cookies

I made these at Christmas for Brian... he loved them!  They turned out pretty large, so 1 cookie is plenty to satisfy.  Super easy to make - I definitely want to experiment with other no-bake fillings next time!  (I adapted this recipe from here.)

Pecan Pie Cookies

1 pkg. (regular-sized roll) Pillsbury Sugar Cookie Dough
1-1/2 c. chopped pecans
3 Tbsp. butter
1/2 c. brown sugar
1/3 c. corn syrup
1/4 tsp. salt
1 tsp. vanilla extract
1/2 tsp. rum extract (optional - I didn't use any.)
1/4 c. powdered sugar for dusting (optional)

Preheat oven to 350ºF.
Prepare muffin top pan with baking spray.  (I don't own a muffin top pan, so I just used a large muffin pan instead.)
Slice cookie dough in 1/2-inch slices.
Place one slice into each area of the pan.
Bake for 10 minutes, or until the cookies are golden on the edges.
Place butter, sugar, corn syrup, salt in medium saucepan and bring to a boil.
Adjust to medium heat and boil for 2 minutes.
Remove from heat, stir in pecans and vanilla (& rum extract).
Allow cookies to completely cool in pan before removing from pan.
Place 2 heaping Tbsp. of pecan filling into each deep dish cookie.
Allow filling to cool and set up before serving.

Makes 14 cookies.

Simple Chocolate Mousse Pie

If I had a dollar for every time Brian requested chocolate mousse for a special dessert, I'd be a rich woman!  I've made this yummy and simple recipe before, and will be making it again for Father's Day this year.  (As seen on Kraft Foods.)

Simple Chocolate Mousse Pie

1 pkg. (8 squares) Baker’s Semi-Sweet Chocolate
1/4 c. milk
2 tsp. powdered sugar
1 tsp. vanilla
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Oreo Pie Crust (6 oz.) (or graham cracker crust)

Microwave chocolate and milk in large microwaveable bowl on HIGH 2 minutes.
Stir until chocolate is completely melted.
Cool 20 minutes, stirring occasionally.

Add sugar and vanilla to Cool Whip; stir until well blended.
Stir half into chocolate mixture.
Add remaining Cool Whip mixture; mix lightly.
Spoon into crust.

Refrigerate 4 hours.

Turtle Pumpkin Pie

Turtle Pumpkin Pie

1/4 cup + 2 Tbsp. caramel ice cream topping, divided
1 graham cracker (or chocolate) pie crust
1/2 cup + 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
Refrigerate at least 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving.
Store leftovers in the refrigerator.