Faith, Family, Fun… and Great Food, Prepared With Love
I wish all my wonderful readers the most joyous holiday season! I’ll be back here in the New Year (after a short Christmas break) with more delicious, new recipes to make and enjoy with those you love.
Have a blessed Christmas and a Happy New Year, whether you find yourself alone or surrounded by family and/or friends. I wish you all the very best, and I sincerely thank you for your support this past year!
With a GRATEFUL heart,
JB (The Grateful Girl Cooks!)
Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!
If you’re looking for an incredibly easy-to-make snack, may I suggest checking out this recipe for chili lime roasted pecans? They’re delicious, and I’m confident you will enjoy them.
I found the original recipe many yeas ago in one of my old cookbooks, and I want to share it with you today, so you can enjoy them, too! They have great flavor, only a few simple ingredients AND you can make this recipe from start to finish in 20 minutes or less!
Because I am posting this recipe in the middle of the busy holiday season, I’d also like to mention that these pecans are a great foodie gift, too! Here’s how to make yummy Chili Lime Roasted Pecans.
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The first thing you will need to do is preheat your oven to 350°F. so it will be ready to go as soon as the pecans are seasoned and ready for roasting.
To make the seasoning mix you are going to need fresh lime juice, olive oil, paprika, salt, chili powder and cayenne pepper.
Stir all these ingredients together in a large mixing bowl until fully combined and no lumps remain. You need a large enough bowl to hold 3 cups of pecan halves, which will be added later.
Place 3 cups of unsalted pecan halves in the bowl of seasoning mix. Gently stir, until all the pecans are coated with the seasoning mix.
Now the pecans are ready for the oven (see how fast that was?). Line a large baking sheet or jelly roll pan with parchment paper (or aluminum foil, if you don’t have access to parchment paper).
Spread the seasoned pecans out on the baking sheet in a single layer, trying to leave a tiny bit of space between the nuts (for best result).
Bake the pecans at 350°F. for 12-14 minutes. Every 3-4 minutes, remove the pecans from the oven. Give the pecans a quick stir, then re-spread them on the parchment paper and pop them back in the oven.
When done, the seasoning should be dry on the pecans. Sometimes little tiny pieces that have broken off may get too crispy because of their size, but that is to be expected.
Once the pecans are finished roasting, transfer the parchment paper (and pecans) off of the baking sheet and let them cool completely before serving.
When they are at room temperature, place them in a bowl and serve as a snack OR add them to a cheese platter or charcuterie board, etc.
The chili lime roasted pecans can also be a fun gift when wrapped or put in decorative containers and given to those you love for a delicious treat! They also freeze well, so you can make them ahead of time and enjoy later!
I hope you have the chance to make these delicious snacks, and trust you’ll enjoy the chili lime roasted pecans as much as I do!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of great appetizer and snack recipes to check out, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Original recipe source: “Southern Living 2009 Annual Recipes”, page 247, published by Oxmoor House, Inc.
Make 3 cups of Chili Lime Roasted Pecans for snacking, charcuterie boards, OR gift-giving! Nicely seasoned and crunchy, they are delicious!
Preheat oven to 350℉. Line a large baking sheet or jellyroll pan with parchment paper (or foil).
Stir lime juice, olive oil, paprika, salt, chili powder and cayenne pepper together in a large mixing bowl until fully combined.
Add pecans to the bowl of seasoning mix. Gently stir, until all pecans are coated. Spread seasoned pecans on prepared baking sheet in a single layer, leaving a bit of space between the nuts (for best results).
Bake at 350°F. for 12-14 minutes. Every 3-4 minutes, give the pecans a quick stir, then re-spread them and put them back in the oven. When done, seasoning should be "dry" on the pecans.
Transfer the parchment paper (and pecans) off the baking sheet; let pecans cool completely before serving. Enjoy!
Here’s one more to pin on your Pinterest boards!
Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!
It’s Fall (hooray!), and today I want to share a simple way to make chocolate dipped Fall pretzels! These delicious, colorful snacks are perfect for the Fall season, snacks for football games, harvest parties, etc.
You will need a bag of mini pretzel twists (only used 60 pretzels), bags of colored chocolate candy wafers, decorative sprinkles… and a tiny bit of patience, because each pretzel is hand-dipped! They’re not hard to make at all- they just take a small amount of your time (about 30 minutes).
If you have a little extra time to make these, go for it! Put on some great music in the background, and have fun making these festive Fall treats! They’re delicious! Here’s how to make chocolate dipped Fall pretzels.
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I used vanilla flavored chocolate “candy wafers” for this batch of chocolate dipped Fall pretzels. The colors I bought were yellow, orange and white. Most craft store carry these and you can also buy them online, if desired.
I bought three 12 oz. bags ($2.57 each) at Hobby Lobby, but only used ½ of the bag of yellow, ½ of the bag of orange, and ¼ of the bag of white wafers to make 60 dipped pretzels.
Place each color of wafers in a separate microwave-safe bowl. Working with only one color at a time, place the bowl in the microwave and heat for 30 seconds at half-power (50-60%).
Remove, and “stir” the wafers, then repeat. *At first you may not notice any change*. Continue to heat in 30 second increments, then stir. Gradually the wafers will begin to melt (you have to stir them each time!).
IMPORTANT: Microwaving them on too high of a heat level may burn them, so it’s important to take your time with them. When ready for dipping, the chocolate should be smooth and free of any lumps.
Now it’s time to dip the pretzels (one at a time) in the melted chocolate, covering all sides. Let excess chocolate drip back into the bowl. You can do a small “touch up” with tiny bit of chocolate to cover where you held (or lifted) the pretzel during dipping (once it’s placed on parchment paper).
TIP: I’ve found it helpful to use a chopstick to poke through the holes in the pretzels to let the excess chocolate drip back into the bowl. If the chocolate thickens and begins hardening while dipping, pop it back in the microwave for a quick reheat, stir, and continue.
After dipping a pretzel, place it on a large sheet of parchment paper. Immediately add decorative sprinkles to the “wet” chocolate before it hardens (fairly quickly).
Do this for each pretzel. Dip.. sprinkle…then repeat with the next pretzel. Use one hand for dipping, and your other clean hand to add the sprinkles!
Once a batch of one color is completed, repeat the process with another color. Melt chocolate, dip pretzels, add sprinkles and let them sit. Continue until you have used all your colors and as many pretzels as you want (I didn’t even use HALF a bag of pretzels for this amount).
For this “recipe” I used vanilla flavored candy wafers in white, yellow and orange, but most craft stores (or online) sell a variety of colors (and flavors) to choose from.
When all the pretzels have been dipped, let them sit for about 15 minutes to let the chocolate coating harden, then pull them off the parchment paper, and mix the colored pretzels together.
TIP: Be sure to verify the chocolate has hardened completely before removing and combining the pretzels.
Once the chocolate coating has completely hardened, the pretzels can be served! Place them on a decorative platter, and stack the pretzels, combining the various colors.
You can also mix them and place the chocolate dipped Fall pretzels in a cellophane bag, and tie it with a pretty Fall ribbon. This makes a cute snacking gift for a friend or family members.
A gift bag full of colorful chocolate covered pretzels can also be a cute little seasonal hostess gift! The possibilities are endless, especially if you experiment with various colors and sprinkles for other seasons!
I hope you have the opportunity to make these chocolate dipped Fall pretzels! Yes, they do take a little bit of hands-on time to make, but they are such a yummy, fun snack for the Fall season!
It took about 30 minutes for me to make 60 chocolate covered pretzels, but I think they are delicious, so cute… and well worth my time!
I couldn’t find any Fall-themed decorative sprinkles in 3 different stores I visited (sigh), so I learned how to make my own (black, orange and white), and used them for this recipe. It’s easier than I thought, and I’ll post the recipe for how to make them as soon as possible.
Thank you for stopping by, and i invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fun and delicious snacks to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Make a batch of Chocolate Dipped Fall Pretzels! Fall colors are highlighted in this simple, sweet snack for kids of all ages!
Place each color of wafers in a separate microwave-safe bowl. Working with one color at a time, place bowl in microwave; heat 30 seconds at half-power (50-60%). Remove, and "stir" wafers, then repeat. At first you may not notice any melting. Continue to heat in 30 second increments, stirring after each time. When ready for dipping, chocolate should be smooth and lump-free. IMPORTANT: Microwaving at too high of a heat level may burn them, so it's important to take your time and trust the process.
Dip pretzels (one at a time) in melted chocolate, covering completely. Let excess chocolate drip into bowl. TIP: Use a chopstick to poke through holes in the pretzels so excess chocolate drips back into bowl. If chocolate begins hardening while dipping, pop it back in the microwave for a quick reheat; stir, and continue.
After dipping a pretzel, place it on parchment paper. "Touch up" pretzel (if needed) with chocolate to cover where you held it during dipping. Immediately add sprinkles to the "wet" chocolate before it hardens. Use one hand for dipping, and your other hand to add sprinkles! Once a batch of one color is completed, repeat process with other colors.
Let dipped pretzels rest 15-20 minutes to let chocolate harden, then pull them off the parchment paper, and mix pretzels together. TIP: Make sure chocolate has hardened completely before removing/ combining pretzels. Store leftover pretzels in an airtight container. Enjoy!
NOTES: The amount or pretzels and candy wafers is used as a baseline only. I only made 60 dipped pretzels, using a PARTIAL amount of the candy wafers from each bag.
Here’s one more to pin on your Pinterest boards!
Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It’s a delicious dish, any time of the year!
Have you ever eaten Colcannon before? It is a dish created by combining potatoes and cabbage (or kale) with onions, butter, cream, salt and pepper. In this version, crispy cooked bacon is also included, for even more flavor!
Here in the United States colcannon is “typically” considered a St. Patricks Day dish, eaten in the Spring (March 17th), to commemorate this Irish holiday.
Did you know that in Ireland colcannon is associated primarily with harvest time in the Fall? Apparently traditional colcannon is more likely to be enjoyed in Ireland for Halloween, to celebrate their Fall harvest. I think that’s a really interesting thing to learn, and it surprised me!
All I do know is that Irish colcannon with bacon is delicious any time of year, it’s simple to prepare, and it fills us up! Here’s how to make it.
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Use kitchen scissors or a knife to cut the bacon into small pieces. NOTE: Cutting the bacon into small pieces lets it cook a lot faster, and saves time!
Cook the bacon until it is very crisp, then drain the bacon on paper towels. Set aside. Leave 1 Tablespoon of bacon grease remaining in the skillet!
Melt 1 Tablespoon of butter on Medium in the large skillet you used to cook the bacon. The butter will cook with the bacon grease remaining in the skillet (for added flavor).
Once the butter melts, add chopped onion, and cook it for 3-4 minutes, stirring often, until it becomes tender and translucent. Add the chopped green cabbage, and stir it into the onion mixture until incorporated.
Continue to cook the onion and cabbage mixture for about 6-7 minutes on Medium heat, stirring often, to prevent burning.
Peel potatoes, cut them into chunks, and cover them with lightly salted water in a large saucepan. Bring the water to a boil on Medium-High heat. TIP: If you begin cooking the potatoes while you are cooking the veggies, you will save time!
Once the water boils, turn the heat down to Low and let the potatoes cook/simmer for about 18-20 minutes.
When done, the potatoes should be tender enough for a butter knife to be inserted easily. Drain the potatoes very well, then put them back into the large saucepan.
Immediately add 2 Tablespoons butter and heavy cream to the potatoes. Put a lid on the pan, and allow the butter to melt (without opening the lid).
Remove the lid from the saucepan of potatoes. They should still be hot. Use a potato masher (or a fork) to mash the potatoes (leaving some very small pieces!).
Now add the cabbage and onion mixture plus HALF of the crumbled bacon to the potatoes. Stir to combine, then season it with salt and black pepper, to taste.
Transfer the Irish colcannon with bacon to a pretty serving bowl. Sprinkle the top with the remaining half of the crumbled bacon.
Make a tiny well in the center of the colcannon, and add the last Tablespoon of butter to the well. Serve the Irish colcannon with bacon immediately while hot, and enjoy this delicious side dish!
The colcannon is absolutely delicious and we think it is very filling, too! It is a great accompaniment to a variety of meats, including beef, pork, fish or chicken!
I hope you have the opportunity to make Irish colcannon with bacon. It’s really quite good (thank you, Ireland!), and I trust you’ll enjoy it as much as we do.
Thank you so much for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of recipes for St. Patrick’s Day to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Recipe adapted from (and with thanks to): Beth Pierce, at smalltownwoman.com
Make Irish Colcannon with Bacon, a classic dish of cabbage and potatoes, originating in Ireland. It's a delicious dish, any time of the year!
Cut bacon into small pieces; cook in large skillet until very crisp. Transfer to paper towels. Set aside. Leave 1 Tablespoon bacon grease in skillet for later!
Melt 1 Tablespoon butter on Medium heat in skillet you used to cook the bacon (with remaining bacon grease). Once butter melts, add onion; cook 3-4 minutes, stirring often, until tender/translucent. Add cabbage, and stir until combined. Continue cooking onion/cabbage 6-7 minutes on Medium heat, stirring often, to prevent burning.
Peel potatoes, cut into chunks; put in large saucepan and cover with lightly salted water. Bring water to a boil on Medium-High heat. TIP: If you begin cooking potatoes while cooking the veggies, you'll save time! Once boiling, turn heat down to Low; let potatoes simmer for 18-20 minutes. When done, potatoes should be tender enough for a butter knife to be inserted easily. Drain potatoes very well, then put them back into the saucepan. Immediately add 2 Tablespoons butter and cream to the potatoes. Put a lid on the pan; allow butter to melt (before opening the lid).
Remove lid from saucepan. Use a potato masher (or fork) to mash the potatoes (leave some small pieces). Add cabbage/onions plus HALF the crumbled bacon to the potatoes. Stir to combine, then season with salt/pepper, to taste.
Transfer colcannon to a serving bowl. Sprinkle with remaining half of the crumbled bacon. Make a small well in the center; add the last Tablespoon of butter to the well. Serve immediately while hot, and enjoy!
Here’s one more to pin on your Pinterest boards!
Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats covered in chocolate are a fun way to say “I Love You”.
It seems like most people still enjoy traditional Rice Krispy treats, right? These chewy, decadent little snacks have been around since my childhood, and they’re a classic treat kids of all ages enjoy!
I decided to experiment and make a small amount in heart shapes for Valentines Day and cover them with chocolate. For fun, I made some hearts red-colored and some a traditional chocolate color!
After making the treats, I cut them out with a heart-shaped cookie cutter and covered each heart with melted chocolate. The two types of chocolate I use are red chocolate candy melts and milk chocolate candy melts, which can be purchased at most large craft stores.
Top the chocolate covered hearts with a few colorful sprinkles as garnish, and they’re done! These delicious treats stay chewy and crispy on the inside, with a festive, colorful outside coating! YUM! Here’s how to make chocolate covered krispie treats.
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Melt 1½ Tablespoons of butter on LOW heat in a large, non-stick saucepan. Add 3 cups of miniature marshmallows to the melted butter, and stir them in, covering them with butter.
Stir the marshmallows constantly as they cook on LOW. They will begin to break down as they are heated, but keep stirring!
When the marshmallows are almost completely melted (about 95%), remove the pan from the heat, so they don’t become scorched on the bottom.
Immediately stir in 3 cups of crispy rice cereal. The mixture will be VERY thick, but keep stirring until all the cereal is coated.
Fit a piece of parchment or wax paper in an 8″x8″ baking dish, leaving some paper hanging over the edges. Spray the paper with non-stick spray. Pour the hot marshmallow mixture into the dish, and shape the mixture into a square (about 1″ thick) in the dish.
TIP: Use another piece of sprayed parchment/ wax paper to lightly press down and compact the mixture as you shape it. This lets you shape the square without hot marshmallow mixture sticking to your hands.
Lift the edges of the paper up and lift the square form up and out of the baking dish, and let this mixture cool, uncovered, for 10-12 minutes.
After it cools, it’s time to cut out the heart shapes. Use a small heart-shaped cookie cutter to cut as many “hearts” out of the cereal mixture as possible.
NOTE: I get 10-12 hearts with my cookie cutter, but the quantity you get will depend on the size cookie cutter YOU use. Re-shape mixture (if necessary) and continue to cut out more.
Place the heart-shaped treats back onto the paper after cutting them out. Let them rest for 45 minutes, because they need to be very firm and hold their shape before covering them with chocolate.
Melt the chocolate according to package instructions, adding a Tablespoon of vegetable shortening, because it helps thin the chocolate a bit.
Once the chocolate is melted and smooth, dip each heart, one at a time, covering it on all sides. Use a spoon to help cover it with chocolate, and let any excess chocolate drip back into the bowl.
Place each heart back on the paper once chocolate-covered, and immediately add colored sprinkles to it while the chocolate is still warm before dipping the next heart.
NOTE: You may need to re-warm the chocolate if it begins to thicken, because the hearts are easier to cover when the chocolate is fairly thin.
After the chocolate hardens, take a small sharp knife and trim/clean up the heart around the bottom edges to remove any excess chocolate.
The chocolate covered krispie treats are ready to be served and enjoyed, once the chocolate has hardened! Set them out on a platter, and let everyone dig in!
They are delicious, and will keep for 2-3 days at room temperature covered with plastic wrap. What I mean is… they will keep 2-3 days IF they don’t all get gobbled up first!
I hope you enjoy these unique little treats. While I made them specifically for Valentines Day, any time of year is a good time to share these cute heart-shaped desserts with those you love!
Thanks so much for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several dessert recipes that would be wonderful for Valentines Day, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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Make Chocolate Covered Krispie Hearts for Valentines Day or any time! Chewy treats, covered in chocolate are a fun way to say "I Love You".
Melt butter on LOW heat in large, non-stick saucepan. Add marshmallows; stir well, to combine.
Cook on LOW, stirring constantly, until marshmallows are almost completely melted (about 90%). Remove pan from heat. Immediately stir in rice cereal until coated. Mixture will be VERY thick.
Fit parchment or wax paper in an 8"x8" baking dish, leaving paper hanging over edges. Lightly spray with non-stick spray. Pour hot marshmallow mixture into dish. Shape mixture into a square (approx.1" thick) in the dish. TIP: Use another sprayed piece of parchment/ wax paper to lightly press down and compact mixture. This helps form a square without hot marshmallow mixture sticking to your hands.
Lift the edges of the paper up and out of the baking dish. Let mixture cool, uncovered, for 10 minutes. Use a heart-shaped cookie cutter to cut as many "hearts" out of mixture as possible. NOTE: I get 10-12 hearts with the cookie cutter I use, but the quantity you get will depend on the size cookie cutter YOU use. Place hearts back onto the paper to rest after cutting them out.
Melt the chocolate candy melts according to package instructions, adding a Tablespoon of vegetable shortening, to thin the chocolate a bit.
Dip hearts, one at a time, covering it on all sides. Use a spoon to help cover them with chocolate. Let excess chocolate drip back into bowl. Place heart back on the paper once covered. Immediately add colored sprinkles while chocolate is still warm, before dipping the next heart. NOTE: You may need to re-warm chocolate if it begins to harden or thicken, because the hearts are easier to cover when chocolate is fairly thin.
Once chocolate has firmly set, take a sharp knife and trim (clean up) the hearts around bottom edges to remove any excess chocolate. Serve and enjoy!
Note: If using one color of chocolate melts only, it will take a 12 oz bag. If making red and chocolate colors, you will use approx. ½ bag of each color or variety.
Here’s one more to pin on your Pinterest boards!
Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.
Do you enjoy York Peppermint Patties or Junior Mints? We sure love the flavor combination of chocolate AND peppermint! I’ve made 3-4 different recipes for peppermint patties over the past 20 years, but never found one I genuinely, truly LOVED… until THIS one.
I received a recipe for peppermint patties from a friend (it was from a magazine she subscribes to), and I really liked the filling ingredients that were used in it. I decided to try it and “slightly” tweak the recipe a bit. This recipe for peppermint patty bars is the result.
These bars are not the “traditional” ROUND patties, but are rectangular and the shape of a mini candy bar! For this recipe I use dark chocolate candy wafers for the coating, and love the crispness, once the chocolate hardens on the peppermint filling.
They are ABSOLUTELY delicious, and a perfect dessert treat for the holidays, or a GREAT food gift for friends or family! We cannot stay out of them, because they are SO YUMMY! Here’s how to make these decadent peppermint patty bars.
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Combine powdered sugar, vegetable shortening, light corn syrup, water and peppermint extract in a large bowl. Use electric beaters on LOW speed to mix these ingredients together. NOTE: The filling will be very crumbly, even after being mixed.
NOTE: The dark chocolate candy wafers (shown below) are used later, to cover the peppermint bars. **You can find them in big craft stores (like Hobby Lobby or Michael’s), or large grocery stores. It can also be called almond bark. If you can’t find this ingredient, you can substitute dark chocolate chips.
Use clean hands to pinch and knead the filling crumbles together. Continue to do this until the dough becomes fairly smooth in texture and binds together well.
Shape this peppermint filling into a basic log form, then carefully transfer it to wax paper or parchment paper on a hard surface.
Continue to shape the filling into a rectangular log about 1½” wide and about 9″ long, compacting the filling as you form it.
Wrap the peppermint log tightly in plastic wrap, place it on a cookie sheet, and then REFRIGERATE FOR 1 HOUR!
After the peppermint filling has fully chilled, remove the plastic wrap from the “log”. Use a serrated knife to carefully slice the log into ¼” thick slices. You should end up with a total of about 32 rectangular-shaped slices.
Place the slices in a single layer on a large baking sheet and pop them back in the FREEZER for 15 minutes. This will make them very cold, so they hold together as they’re dipped in melted chocolate.
Once the peppermint bars have been in the freezer for 15 minutes, it’s time to melt the chocolate for dipping. Place about 1/3 of the chocolate into a bowl, along with about 1/3 of the vegetable shortening.
IMPORTANT TIP: The bowl, spoon, etc. that you use must be DRY. Any water that gets into the chocolate could make the chocolate “seize up” and get too hard.
Melt the chocolate and shortening on High power in a microwave for 45 seconds. Remove the bowl from the microwave and stir. At first the chocolate will be hardly melted, but that’s okay. Stir it anyway.
Repeat this process in 30 second intervals, stirring after each heating, until eventually the chocolate is fully melted and smooth.
ANOTHER TIP: Dip only about a third of the peppermint patties at a time, then re-melt more chocolate, etc.. Continue until all the peppermint patty bars are dipped.
Carefully place one peppermint bar at a time into the chocolate, and gently turn it over until all sides are covered with chocolate.
I typically use a spoon to help coat the bar with chocolate, and a small fork to lift the bar out of the bowl. Let the excess chocolate run down, and into the bowl.
Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before the chocolate hardens!
Repeat this process with each peppermint bar, until all are chocolate-dipped and decorated with sprinkles (if using).
Let the chocolate completely harden on the peppermint patty bars before serving. Give them time to rest and set up (without moving them) for about 15 minutes, and then dive in!
My husband enjoys peppermint patty bars at room temperature, but I like to refrigerate them before I gobble them up. Try them both ways to determine how you enjoy them the most!
Keep any leftovers stored in an airtight container in the refrigerator. They will keep for quite a while, if stored properly.
Be warned, though. Peppermint patty bars are so absolutely delicious, minty and refreshing, it will be hard to keep out of them!
I hope you enjoy these classic treats, and trust you will love them like we do! They also make a great food gift! Put them on a decorative plate or in a Christmas tin, and embellish it with a pretty bow or tag. Your friends and family will love this gift!
Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of yummy chocolate treats for you to check out, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Filling recipe adapted from: Joanna Gaines, via Magnolia Magazine (a friend had the original recipe)
Enjoy fantastic Peppermint Patty Bars year-round! These miniature bars have the same great flavors you love in classic peppermint patties.
Combine powdered sugar, shortening, corn syrup, water and peppermint extract in a large bowl. Use electric mixer on LOW speed to mix ingredients. NOTE: Filling will be very crumbly, even after mixing.
Use your hands to pinch/ knead the filling crumbles together. Continue until dough is fairly smooth in texture. Shape into a basic log form; transfer to wax paper or parchment paper. Continue to shape the filling into a rectangular log about 1½" wide and about 9" long, compacting filling as you form it. Wrap log tightly in plastic wrap; place on cookie sheet. REFRIGERATE FOR 1 HOUR!
Remove wrap from chilled "log". Use a serrated knife to carefully cut log into ¼" thick slices. You should end up with about 32 slices. Place slices in a single layer on baking sheet(s). Place them in the FREEZER for 15 minutes.
Place about ⅓ of chocolate and ⅓ of the vegetable shortening in a microwave-safe bowl. Place bowl in microwave. Cook on High power for 45 seconds. Remove bowl and stir chocolate. Chocolate will be barely melted, but stir anyway. Repeat this process in 30 second intervals, stirring after each heating, until chocolate is fully melted and smooth. IMPORTANT TIP: The bowl, spoon, etc. you use must be DRY. Any water that gets into the chocolate can make chocolate "seize up" and get too hard. Dip about ⅓ of the peppermint patties at a time, then re-melt more chocolate, etc., as needed. Continue until all bars are dipped.
FOR EACH BAR: Carefully place 1 bar at a time into chocolate; gently turn it over until all sides are chocolate-covered. TIP: Use a spoon to help coat bar with chocolate, and a small fork to lift the bar out of the bowl. Let excess chocolate run down and back into bowl. Immediately place the peppermint patty bar onto waxed paper OR parchment paper. Add colorful sprinkles immediately after each bar is dipped, so they adhere before chocolate hardens! Repeat this with each peppermint bar, until all are chocolate-dipped and decorated.
Let chocolate completely harden before serving. Keep any leftovers stored in an airtight container in refrigerator. Enjoy!
FYI NOTE: Depending on the variety of dark chocolate melts used, the total calorie count of each bar can vary quite a bit. I used Make n' Mold chocolate candy wafers (sold at Hobby Lobby), but most grocers (or hobby shops) have a variety of candy wafers, almond bark or dark chocolate chips, which can be used for chocolate coating for the bars. Each differing variety will produce a different total caloric count.
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Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you’ll enjoy this simple recipe!
Do you like old-fashioned gingerbread? I sure do, but many people think this slightly sweet, spiced cake is ONLY a Christmas dessert.
The thing is, homemade gingerbread is so delicious it can be served ANY TIME of the year. The warm spices of cinnamon, cloves and ginger give great flavor to this cake, and dark molasses adds a distinctive taste, as well.
Guess what? Homemade gingerbread is SO EASY to make! It only takes about 10 minutes to prepare the batter, and then the gingerbread bakes for 35 minutes. That’s it! Here’s how you can make this dessert any time you crave it!
Scroll Down For A Printable Recipe At The Bottom Of The Page
Use an electric mixer to beat soft butter on medium speed until it becomes smooth and creamy, then add granulated sugar.
Continue beating this until the sugar and butter are fully combined. Add a large egg and a cup of molasses to the butter mixture.
Beat well, until the molasses and sugar are fully incorporated into the batter, and then set the batter aside.
In a separate bowl, whisk all purpose flour, baking soda, ground ginger, cinnamon, cloves and salt together until blended.
Add these dry ingredients alternately with hot water a little bit at a time to the batter. Doing this in small amounts ensures flour doesn’t fly all over the kitchen.
Use electric beaters on LOW to mix the dry ingredients and hot water after each addition. Repeat this twice, until the dry ingredients and hot water have been incorporated into the batter.
Grease and flour a 13″ x 9″ cake pan. Pour the gingerbread batter into the prepared pan, and spread the batter evenly, to distribute. Bake the homemade gingerbread in a preheated 350°F. oven for 35-38 minutes.
Check the gingerbread to see if it’s done at 35 minutes by inserting a toothpick into the middle. If the toothpick comes out clean and batter-free, then the gingerbread is finished baking.
Let the gingerbread cool (still in the pan) on a wire rack for at least 20 minutes before slicing and serving. You can serve gingerbread warm, or at room temperature!
When you’re ready to serve the gingerbread, slice and then transfer each piece onto a serving plate.
Dust each piece of homemade gingerbread with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!
I hope you enjoy this delicious homemade gingerbread, and trust those you share it with will love it, too! You can store the gingerbread at room temperature for up to 4-5 days, or it can be frozen for later use.
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of dessert recipes to choose from, including:
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Original source unknown: Recipe below was adapted from handwritten recipe found in old recipe box (no source noted).
Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you'll enjoy this simple recipe!
Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.
Use electric mixer to beat butter (medium speed) until creamy; add sugar. Continue beating until sugar/butter are fully combined. Add egg and molasses; beat well, until fully incorporated into batter. Set aside.
In separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt together until blended. Add these dry ingredients alternately with hot water to the batter (a little bit at a time). Use electric beaters on LOW to mix dry ingredients and hot water after each addition. Repeat twice, until all dry ingredients and hot water are incorporated into the batter.
Pour batter into prepared pan; spread evenly, to distribute. Bake at 350°F. for 35-38 minutes. Check it at 35 minutes by inserting a toothpick into the middle. If toothpick comes out clean/batter-free, gingerbread is done. Let gingerbread cool (still in pan) on a wire rack for at least 20 minutes before slicing and serving.
To serve, slice and transfer each piece onto a serving plate. Dust each piece with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!
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Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!
I don’t know about you, but our family can sure put away a homemade cheese ball when we get together! When I set a cheese ball and crackers out at a holiday event or family gathering, it’s one of the first things to disappear!
The recipe I’m sharing today is a recipe I found in a cookbook from almost ten years ago. I made a couple slight changes to the original, and love the look and taste of this yummy appetizer!
I’m pretty confident you will love it, too! Let me show you how truly easy it is to make a pecan pineapple cheese ball (recipe makes TWO medium cheese balls).
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Place a softened block (8 ounces) of cream cheese in a medium-sized mixing bowl. Use an electric mixer to beat the cream cheese until it becomes smooth and fluffy.
Add 1 cup of chopped pecans (half of the total amount), drained crushed pineapple, green and red bell peppers, green onions and seasoning salt.
Stir these ingredients together until they have been fully combined. The cream cheese mixture will be thick and will seem quite “wet”.
Once combined, use a large spoon to divide the cream cheese mixture into two equal halves while it is still in the bowl (just “eyeball it”). Set the mixture aside.
Divide the remaining cup of chopped pecans in half. Place one portion on a small plate, and reserve the other half.
Use your hands (yes, it will be slightly “messy”), and shape one portion of the cream cheese mixture into a round ball.
Place the pecan pineapple cheese ball in the middle of the pecans on the plate. Gently roll the cheese ball around until completely covered with pecans. If necessary, gently press the pecans into the cheese ball to adhere.
When you are finished with the first cheese ball, place it on a large piece of plastic wrap on a flat surface. Create the second cheese ball using the same process (with the other half of the reserved pecans).
Wrap each cheese ball in the plastic wrap, and place on a flat surface in the refrigerator. Refrigerate them for at least two hours.
Don’t skip this step! The refrigeration time allows the cream cheese to firm up once again, and lets the flavors “mingle” together, for the very best taste!
When ready to serve the pecan pineapple cheese ball, remove the plastic wrap, and place the cheese ball on a pretty plate or serving platter.
Serve it with an assortment of crackers (and a little spreading knife), and watch how fast it disappears once it is presented!
You can keep the second cheese ball refrigerated for a few days (for the next round), or serve both if providing appetizers for a large group of people.
Wrap and store any leftovers in the refrigerator for up to 4-5 days, OR give one (with some crackers) as a thoughtful food gift to a family member or friend!
I hope you try this amazing appetizer at your next get-together! It’s delicious! The pecan pineapple cheese ball is a popular treat that typically goes fast!
You can easily double or triple the recipe and make several cheese balls for gift-giving, too! A delicious cheese ball is always a welcome and delicious treat for those you love.
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious appetizers to choose from, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Adapted from: “Have Yourself A Homemade Christmas”, page , published 2014 by Time Home Entertainment, Oxmoor House, and Gooseberry Patch
Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!
Place cream cheese in a medium mixing bowl. Use electric mixer to beat cream cheese until smooth and fluffy.
Add 1 cup pecans, pineapple, green/red bell peppers, green onions and seasoning salt. Stir until fully combined. Divide mixture into two equal halves while still in the bowl ("eyeball it"). Set aside.
Divide remaining 1 cup of pecans in half. Place ½ cup pecans on a small plate and spread them out. Use hands (slightly messy), to shape cream cheese mixture into a ball. Place cheese ball on top of pecans on the plate. Gently roll cheese ball around until fully covered with pecans. If necessary, gently press pecans into cheese ball, to adhere. Place cheese ball on a large piece of plastic wrap. Repeat process with remaining mixture and pecans.
Wrap each cheese ball in plastic wrap; refrigerate at least 2 hours. Don't skip this step! Refrigeration time allows cream cheese to firm up again, and lets flavors "mingle", for the very best taste!
To serve, remove plastic wrap; place cheese ball on serving platter with assorted crackers. Serve, and enjoy! Wrap/store leftover cheese ball in refrigerator up to 4-5 days.
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Make cute, delicious Stuffed Jack O’ Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
If you’re looking for a unique, yet filling main dish to serve during the Fall, I hope you’ll check out this fun way to serve stuffed peppers!
The recipe for stuffed jack o’ lantern peppers is fairly simple to make, especially if you can use pre-cooked chicken and rice.
Each stuffed pepper also has Parmesan and mozzarella cheeses, as well as chunky salsa and spices, which give the filling a bit of a Southwest flavor.
I’m confident you’ll enjoy these cute little stuffed jack o’ lantern peppers. Here’s how to make them.
Scroll Down For A Printable Recipe At The Bottom Of The Page
Preheat your oven to 425°F, so it will be at temperature and ready to go, as soon as the peppers have been stuffed.
Cut the tops off each bell pepper, then set the intact tops aside while you carve and decorate the peppers. Use a spoon to remove all the seeds from inside the bell peppers.
Use a very small paring knife to carefully carve a pumpkin face out of each bell pepper. I make small triangles for the eyes and nose, then carve out a jagged “mouth” on each one.
Rub the inside of the peppers with a small amount of olive oil, then lightly season with a tiny bit of salt and pepper. Put the bell peppers in a baking dish, cut side facing up.
Place 2 cups of shredded cooked chicken breast into a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella cheese, garlic powder, ground cumin, and salt.
Stir these ingredients well, until they’re fully combined. This is the filling you will use to stuff the Jack O’ Lantern bell peppers.
Use a spoon to fill each of the bell peppers with the chicken mixture. You should have enough chicken filling to reach the top of each pepper.
Sprinkle Panko breadcrumbs evenly over the top of the peppers, then add grated Parmesan cheese, to finish.
Carefully add enough water into the baking dish to cover the bottom of the dish with about ½” of water. Put the top back on each of the stuffed peppers.
Spray aluminum foil with non-stick baking spray, and cover the dish (sprayed side down). Be careful to not puncture the foil with the pumpkin stems!
Bake the stuffed jack o’ lantern peppers at 425°F. for about 40 minutes. When done, the bell peppers should be very tender and the chicken filling should be fully heated through.
Carefully remove each stuffed pepper out of the baking dish using a spatula, and place them on individual serving plates.
Serve the stuffed jack o’ lantern peppers with the top ON or you can place it alongside the pepper to reveal the chicken filling inside.
Enjoy this filling chicken and rice dish with a favorite vegetable side or salad. We enjoyed the stuffed peppers, served with Grilled Herb Garlic Zucchini and Tomato Basil Drop Biscuits.
I hope you have the chance to make these cute, tasty stuffed jack o’ lantern peppers. They’re a fun dish to make during the Fall season, but are also a nice meal to make any time of the year!
Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, and have a GREAT day!
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes, perfect for the Fall season, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: mymagazine.us (a mailer from Kroger), Fall issue, page 7
Make cute, delicious Stuffed Jack O' Lantern Peppers for 4! Filled with chicken, rice, salsa and cheese, this is a fun idea for a Fall meal!
Preheat oven to 425°F.
Carefully slice the top off each bell pepper and set aside; remove all the seeds. Use a very small knife to carve a pumpkin face out of each bell pepper.
Rub the inside of each pepper with a bit of olive oil, then lightly season each with a pinch of salt and pepper. Put peppers in a baking dish, cut side up.
Place shredded chicken in a large mixing bowl. Add cooked rice, chunky salsa, shredded mozzarella, garlic powder, ground cumin, and salt. Stir until combined.
Use a spoon to fill each pepper to the top with chicken filling. Sprinkle Panko breadcrumbs evenly on top, then add grated Parmesan cheese, to finish. Carefully add enough water to the baking dish to cover the bottom with ½" of water. Put the top back on each stuffed pepper.
Spray aluminum foil with non-stick spray; cover baking dish (sprayed side down). Be careful to not puncture foil with the stems! Bake peppers at 425°F. for 40 minutes. When done, peppers should be tender and the filling should be completely heated through.
Remove each stuffed pepper out of baking dish using a spatula, transfer to plates. Serve immediately, and enjoy!
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Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!
Do you enjoy cannoli? My husband and I sure do! We have a coffee house very close to us that serves cannoli, and we have been known to drive there, just for the cannoli! A few years back while on a cruise up the eastern coast of the U.S., we spent a day in Boston.
We enjoyed doing the Freedom Trail walk, seeing historic sites, such as The Boston Commons, and Paul Revere’s home. We also saw the Old North Church and the “Cheers” bar from the old TV show. Our day also included tracking down a famous cannoli shop in the north end of Boston, to bring back some cannoli onto the ship. YUM!
A few years ago, a dear friend of ours who is a great Italian cook, posted a recipe she uses for homemade cannoli. After adapting the recipe slightly for our tastes and preferences, I made these delicious citrus cannoli. YUM!
The recipe, as written, will yield about 15-18 delicious cannoli. Cannoli are always best eaten the same day you make them, so share them!. I’ve shared them with quite a few of our neighbors!
Making citrus cannoli takes a bit of time and prep, but the finished treats are worth every minute! They’re DELICIOUS! Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Place ricotta cheese in a wire mesh strainer over a bowl, and let the excess liquid drain out. Discard liquid, then place the drained ricotta in a blender.
Cover and blend the ricotta until it becomes smooth. You can also use an electric mixer to mix the ricotta until smooth, if that is more convenient. Pour the smooth ricotta into a large bowl.
Gently FOLD in un-sifted powdered sugar, vanilla extract, and finely grated orange zest. Continue to gently fold these ingredients into the ricotta until completely incorporated.
Cover the bowl, and keep the citrus ricotta filling refrigerated and well chilled until you’re ready to fill the cannoli shells.
While the ricotta mixture chills in the refrigerator, make the dough for the cannoli shells. Sift flour, salt and sugar together in a large mixing bowl. Use your fingers to create a “well” in the center of the mixture.
Add a slightly beaten egg and cold butter (cut in pieces) to the center well. Stir the egg and butter into the flour, from the outside in, to incorporate them into and moisten the flour mixture.
Add Marsala wine, one Tablespoonful at a time, stirring only until the dough mixture clings together.
Use your hands to shape the dough into a firm round ball, then wrap the dough tightly with plastic wrap. Let the dough rest at room temperature for 15 minutes before unwrapping.
Unwrap the dough, and place it on a lightly floured work surface. Using a rolling pin, roll the dough out until it is about ¼” thick. Use a 3½” round biscuit or cookie cutter to create circles out of the dough (each circle is 3½” wide).
Use the rolling pin to roll out each circle just a bit more into a slightly oval shape. You should end up with approx. 15-18 dough circles (and sometimes more).
Lay a metal cannoli tube (bought a set of 4 on Amazon for about $7) across the middle of a dough circle. Wrap the dough around the cannoli tube, and seal the edges together with a slightly beaten egg white (acts like glue), to hold the two seams together. Press the seam together, to ensure the cannoli shells seal properly and hold together when frying.
Use your fingers to slightly flare the edges (on both ends) of the dough out a little bit before frying the cannoli shells.
Heat oil in a large skillet (or electric skillet) until it reaches 350°F. Fry 3-4 cannoli shells at a time in the hot oil for ONE MINUTE, turning until they become golden in color on all sides.
NOTE: If using a smaller skillet, only cook 2-3 at a time so the cannoli don’t touch while cooking.
Use tongs to carefully remove the cannoli shells from the hot oil and transfer them to paper towels to drain. Allow the fried cannoli shells to cool for 5-8 seconds, then carefully slide them off the metal tubes onto paper towels.
Wrap the next batch of cannoli shells back onto the metal forms, making sure to seal them well. Re-check the temperature of the oil to make sure it is 350°F. before adding the cannoli shells..
Repeat the cooking process until all the cannoli dough has been used. Let the cannoli shells cool completely after frying, before decorating and filling the shells.
NOTE: If you want to FREEZE some of the shells for later use, wrap the cooled shells carefully, then store them in the freezer in an airtight container. When you are ready to use them, thaw and then decorate shells and fill with cold ricotta mixture before serving.
Decorating the cooled cannoli shells is optional, but it really gives them a wonderful look! Melt semi sweet chocolate chips in a double boiler (or in the microwave) until completely smooth.
Lightly dip the ends (both sides) of the cannoli shells into melted chocolate, then immediately sprinkle the chocolate with finely chopped pistachios. You can also sift powdered sugar onto the shells, if desired.
Place the shells on a wire rack after decorating, and let them cool completely at room temperature until the chocolate has hardened. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..
Remove the chilled citrus ricotta filling from the refrigerator. Use a pastry bag to pipe the filling into each of the shells. I pipe it into both ends of the cannoli shell.
If you don’t have a pastry bag, you can add the citrus filling to a zip-loc bag. Snip a corner off a bottom edge to pipe it, OR you can carefully fill the shells using a small spoon.
NOTE: Citrus cannoli are at their very best when eaten on the same day they are made. The shells are much crisper that way, the way you want them to be.
Yes, you can refrigerate leftovers, but honestly, the shells will soften up when filled and refrigerated, so it’s not recommended.
I hope you have the chance to try making this recipe for yummy citrus cannoli. They’re really good! Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy dessert recipes for you to enjoy, including:
I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?
There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from our friend, Diane Mueller
Make about 15 (or more) delicious Citrus Cannoli, with sweetened orange ricotta filling, and decorated with chocolate and chopped pistachios!
Place ricotta in a wire mesh strainer over a bowl. Let liquid drain (and discard). Place ricotta in blender. Cover and blend until smooth (can use electric mixer). Put ricotta in a large bowl. Gently FOLD in powdered sugar (un-sifted), vanilla, and orange zest. Continue to fold in, until fully incorporated. Cover bowl; refrigerate ricotta filling until ready to fill cannoli shells.
To make cannoli shell dough, sift flour, salt and sugar into large bowl. Create a "well" in the center. Add slightly beaten egg and cold butter (cut in pieces) to the "well". Stir egg/butter pieces into flour, from the outside in, to incorporate them into flour mixture. Add Marsala wine, one Tablespoonful at a time, stirring only until dough clings together. Use your hands to shape dough into a firm round ball. Wrap dough tightly with plastic wrap. Let dough rest at room temperature for 15 minutes before unwrapping.
Unwrap dough; place it on lightly floured work surface. Roll dough out with rolling pin until about ¼" thick. Use a 3½" round biscuit or cookie cutter to cut out circles of dough. Roll each circle just a bit more into a slightly oval shape. You should have approx. 15-18 dough circles (sometimes more).
Lay metal cannoli tube across middle of the dough circle. Wrap dough around metal tube; seal edges together well, brushing them with lightly beaten egg white, to hold seams together; pinch seam together. This is an important step, to ensure cannoli shells seal properly and hold together when frying. Use fingers to slightly flare edges (on both ends) of dough out a bit before frying.
Heat oil (2" deep) in a large skillet (or electric skillet) until it reaches 350°F. Fry 3-4 cannoli shells at a time for ONE MINUTE, turning as they cook until they become golden in color on all sides. NOTE: If using a smaller skillet, only cook 2-3 at a time so cannoli don't touch while cooking. Use tongs to carefully remove cooked shells from hot oil; transfer to paper towels to drain. Let shells cool for 5-8 seconds, then carefully slide them off (hot) tubes onto paper towels. Re-check oil temp. for each batch to make sure it is at 350°. Repeat cooking process until all dough has been used. Let shells cool completely before decorating and filling. NOTE: If you want to FREEZE some shells for later use, wrap cooled shells carefully; store in freezer in airtight container. When ready to use, thaw and decorate shells; fill with cold ricotta mixture before serving.
To decorate cannoli shells, melt chocolate chips in double boiler (or microwave) until smooth. Lightly dip both ends of shells into melted chocolate; immediately sprinkle chocolate with chopped pistachios. Place shells on a wire rack after decorating; cool at room temp. until chocolate hardens. TIP: I find it helpful to put wax paper, foil, or parchment paper UNDER the wire rack to catch any drips, etc..
Remove cold ricotta filling from refrigerator. Use a pastry bag to pipe filling into cannoli shells (both ends). TIP: No pastry bag? Add ricotta filling to a zip-loc bag. Snip a corner off bottom of bag to pipe it, OR fill shells using a small spoon. NOTE: Citrus cannoli are at their best, eaten the same day they're made. Cannoli shells are crisper that way. Yes, you can refrigerate leftovers, but the shells will soften when filled and refrigerated, so it's not recommended.
NOTE: Caloric calculation was based on 1 cannoli out of a total of 15 cannoli being made. It also includes the optional chocolate and pistachio decorations. If made WITHOUT the chocolate and pistachio, each of the 15 cannoli would have a caloric calculation of approx. 248 calories each.
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