Recipes Archive | Page 3 of 6 | Braum's

Pumpkin Spice Snickerdoodle Cookies

Ingredients

  • 3¾ cups all-purpose flour *
  • 1½ teaspoons baking powder
  • ½ teaspoon salt *
  • 1 tablespoon pumpkin pie spice
  • 1 cup Braum’s unsalted butter, room temperature
  • 1 cup sugar *
  • ½ cup brown sugar *
  • ¾ cup pumpkin puree
  • 1 large egg *
  • 2 teaspoon vanilla extract
  • Cinnamon coating:
  • ½ cup granulated sugar *
  • 1 teaspoon ground cinnamon

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, salt and pumpkin pie spice and set aside.
  2. In a large bowl, beat together the sugars and butter until light and fluffy.
  3. Blend in the pumpkin puree, and then beat in the egg and vanilla until they are well combined.
  4. With the mixer on low, add in your dry ingredients that you whisked together earlier. (You may want to do a little at a time so that you don’t get flour everywhere). Make sure to mix until it is completely combined.
  5. Cover and chill the dough for at least 1 hour.
  6. Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl, combine the sugar and cinnamon.
  7. Using an ice cream scoop, place scoops of cookie dough in the cinnamon sugar mixture and coat the outside.
  8. Then place the cookie dough on the baking sheet allowing 2 inches between each scoop.
  9. Lightly flatten with your hand and then bake for 8-12 minutes or golden brown.
  10. Allow the cookies to cool completely on a wire rack before storing in an airtight container.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Cranberry White Chocolate Bars with Cream Cheese Frosting

Ingredients

  • 1 ½ cups all purpose flour
  • 1 teaspoon powdered ginger
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 ¼ cups brown sugar
  • 3 eggs
  • 1 ½ teaspoons vanilla
  • 2 teaspoons fresh orange zest
  • ¾ cup dried cranberries, chopped
  • 6 oz. (about ¾ cup) white chocolate chips
  • 1 teaspoon candied ginger, finely minced
  • Frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 cups powdered sugar
  • ½ teaspoon vanilla
  • 1 teaspoon fresh orange juice
  • Topping:
  • ½- ⅔ cup dried cranberries, chopped
  • 2 ounces white chocolate, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 13 inch pan and then place parchment paper inside spanning the width and allowing it to hang over the sides. This acts as a sling to help lift the bars from the pan.
  3. Using a medium sized bowl combine the dry ingredients: flour, ginger, salt, baking soda and baking powder. Set bowl aside.
  4. In a large mixing bowl, beat together the butter and brown sugar until smooth.
  5. Add eggs, vanilla, and orange zest mixing well.
  6. Gradually add the flour mixture and blend until combined. Do not over mix!
  7. Stir in cranberries, white chocolate chips and candied ginger.
  8. Pour batter into prepared pan and spread evenly.
  9. Bake 30 minutes until edges are light brown and a toothpick inserted in the center comes out clean.
  10. Let bars cool prior to frosting.
  11. Beat together the cream cheese and butter until smooth.
  12. Add the powdered sugar, vanilla and orange juice.
  13. Beat about 1 minute until fully incorporated.
  14. Spread the cream cheese frosting onto the bars and sprinkle with dried cranberries.
  15. Drizzle with melted white chocolate.
  16. Chill for 2 hours.
  17. Remove from pan and cut into squares or triangles.

Macaroon Sweet Potatoes with Apricot Preserves

Ingredients

  • 6 cups sweet potatoes, cooked, peeled, and mashed (about 3 ½ lbs.)
  • 1 stick Braum’s Butter, melted, divided
  • ½ cup brown sugar, firmly packed
  • ¼ tsp. almond extract
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • ½ cup Braum’s Pecans, chopped
  • ½ cup Braum’s Apricot Preserves
  • 6 Braum’s Macaroon Cookies, crumbled

Instructions

  1. Place in a greased 11x17x2 inch baking dish.
  2. Toss macaroons with remaining butter and sprinkle over top.
  3. Bake uncovered at 325 degrees for 30-35 minutes or until heated through.

Notes

This casserole can be made the night before and chilled. Let set 30 minutes at room temperature. Top with buttered macaroons and bake.

Peanut Butter Lovers Popcorn

Ingredients

  • 1 ½ cup milk chocolate chips
  • ½ cup creamy peanut butter*
  • 1 teaspoon sea salt
  • 2 bags Skinny Pop® *
  • 1 jar roasted peanuts*

Instructions

  1. Line a large flat counter space with parchment paper.
  2. Pour the popcorn on top of the paper and spread out evenly.
  3. Place the chocolate chips into a microwave safe dish and microwave until melted, stirring every 20 seconds.
  4. Once melted, drizzle over the top of popcorn.
  5. Repeat the same process with the peanut butter.
  6. Sprinkle the popcorn with sea salt.
  7. Allow the chocolate and peanut butter to harden on the popcorn and then add the peanuts.
  8. Store the popcorn in an airtight container or package for gift giving.

Fresh Sour Cream Apple Bundt Cake

Ingredients

  • 1 spice cake mix
  • 1 small box (3.4 ounces) instant vanilla pudding
  • 2 Granny Smith apples, peeled and cubed into small pieces*
  • 1 cup vegetable oil
  • 1 cup water
  • ½ cup Braum’s sour cream*
  • 3 large Braum’s eggs*
  • 1 (8-ounce container) cream cheese, room temperature*
  • 3 tablespoons Braum’s unsalted butter, room temperature*
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 cup Durham’s® honey toasted pecans, chopped*
  • 1 scoop Braum’s Homestyle Vanilla Ice Cream, or your favorite flavor*

Instructions

  1. Preheat oven to 350°F.
  2. Spray a Bundt pan with nonstick cooking spray.
  3. In a large bowl, mix together the spice cake mix, vanilla pudding, vegetable oil, water, sour cream, and eggs with an electric mixer for 2 minutes or until there are no lumps.
  4. Add the apples and stir to combine.
  5. Pour the cake mix into the cake pan and bake for 50-60 minutes or until the cake is cooked through.
  6. Remove from the oven and allow the cake to cool.
  7. Invert the cooled cake onto a cake plate.
  8. To make the cream cheese frosting: In a large bowl, beat together the cream cheese, butter and vanilla in an electric mixer until creamy.
  9. Slowly add in the powdered sugar one cup at a time until the frosting is smooth.
  10. Place the frosting in a quart or gallon storage bag and squeeze to one of the corners.
  11. Twist to seal the bag closed, then snip the corner and squeeze crisscross lines on to the cake.
  12. To top it off, sprinkle with chopped honey pecans.
  13. Store the cake in the refrigerator until you are ready to serve.
  14. Cut into slices to serve with a scoop of your favorite Braum’s ice cream.

Notes

*Denotes items that are available in Braum’s Fresh Market.

Citrus Cooler Cups

Ingredients

  • 1 container Braum’s Dream Cooler ice cream*
  • 1 container Braum’s Cherry Limeade sherbet*
  • 4 oranges*
  • 4 limes*

Instructions

  1. Cut the top off of the oranges and limes.
  2. Carefully remove the pulp inside with a sharp knife and spoon without breaking the peel. This is the bowl for your ice cream.
  3. Freeze the citrus “bowls” overnight.
  4. Before your event, fill the oranges with Orange Cooler ice cream and the limes with Cherry Limeade Sherbet.
  5. Return the citrus cups to the freezer and continue freezing till you are ready to serve.

Notes

*Available in Braum’s Fresh Market

Snowball Punch

Ingredients

  • 1-46 oz. can pineapple juice, chilled
  • 1-6 oz. can frozen lemonade concentrate
  • 1-3 pint carton Braum’s Premium Vanilla Ice Cream

Instructions

  1. Combine pineapple juice and lemonade concentrate.
  2. Pour mixture into punch bowl.
  3. Float scoops of Braum’s Premium Vanilla Ice Cream in punch.
  4. Serve immediately.


Mint Meltaway

Ingredients

  • 6 cups Braum’s Milk, divided
  • 12 mint filled chocolate candies (like peppermint patties), divided
  • Braum’s Vanilla Ice Cream
  • Peppermint sticks
  • 1 cup white creme de cacao, divided (optional)

Instructions

  1. Pour 3 cups milk into a small saucepan. Cook over medium heat until heated through but not boiling.
  2. Pour hot milk into blender. Add six Mint Meltaway Candies; cover and process until smooth. Add ½ cup creme de cacao (optional). Pour into mugs.
  3. Top with a scoop of Braum’s Vanilla Ice Cream and garnish with peppermint sticks and chocolate shavings.
  4. Repeat this process with remaining ingredients. Makes six beverages.

Braum’s Genuine Eggnog Punch

Ingredients

  • 4 half gallons Braum’s Genuine Egg Nog
  • 1 ½ cartons Braum’s French Egg Nog Ice Cream (3 pint cartons)

Instructions

  1. Place French Egg Nog Ice Cream in punch bowl with egg nog. Makes a colder, creamier holiday drink.

Merry Berry Sherbet Punch

Ingredients

  • 1-quart cranberry juice cocktail, chilled
  • 5 cans Braum’s Orange Soda
  • 1 pint Braum’s Red Raspberry or Mixed Berry Sherbet

Instructions

  1. In a punch bowl or large pitcher combine cranberry juice and soda.
  2. Scoop sherbet into the mixture.
  3. Serve immediately.
  4. Makes nine, one cup servings.

Creamy Eggnog Cafe

Ingredients

  • ½ gallon Braum’s Egg Nog
  • 3 cups Braum’s Coffee, cold
  • 16 oz. frozen whipped topping, thawed
  • 2 pints Braum’s Cappucino Chunky Chocolate Frozen Yogurt
  • Braum’s Whipped Cream (can)
  • nutmeg (to taste)

Instructions

  1. In a large bowl, add egg nog and coffee and mix well.
  2. Fold in whipped topping. Add dips of frozen yogurt to float.
  3. Prior to serving, top with whipped cream and sprinkle with nutmeg.

Hot Spiced Eggnog

Ingredients

  • 6 cups Braum’s Genuine Eggnog
  • 2 cups Braum’s Milk
  • ½ tsp. ground cloves
  • Cinnamon, to taste
  • Nutmeg
  • Braum’s Whipped Cream

Instructions

  1. In a saucepan, combine eggnog, milk, cinnamon (to taste) and cloves.
  2. Heat to simmering point, stirring occasionally.
  3. Top each serving with whipped cream and a dash of nutmeg.

All Natural Pumpkin Spice Creamer

Ingredients

  • 1 pint Braum’s half and half *
  • ¼ cup canned pumpkin puree
  • 1 ½ tablespoons pumpkin pie spice
  • 1 tablespoon vanilla or vanilla paste
  • 2-3 tablespoons agave nectar

Instructions

  1. In a medium sized bowl, whisk together all of the ingredients.
  2. Pour into a mason jar and keep refrigerated until you are ready to use it.
  3. Add creamer to your coffee according to your taste!

Notes

Creamer is good for about one week.

* Denotes Items are Available in Braum’s Fresh Market

Gift from the Kitchen: Triple Chocolate Hot Cocoa Kit

Ingredients

  • 3 cups nonfat dry milk powder
  • 2 cups powdered sugar
  • 1½ cups cocoa powder
  • ½ cup semi sweet chocolate chips
  • ½ cup white chocolate chips
  • ½ cup milk chocolate chips
  • ¼ teaspoon salt
  • Braum’s whole or 2% milk*

Instructions

  1. Place the nonfat dry milk, powdered sugar, cocoa, chocolate chips and salt in a blender.
  2. Pulse the ingredients until the chips are reduced to small bits.
  3. Place the dry cocoa mix in a mason jar or other airtight container.
  4. Decorate your container and add the instructions for use on a cute gift tag: To prepare cocoa, place 2-3 tablespoons of cocoa mix in your favorite mug. Pour in milk and stir. Microwave on high for 1-2 minutes or until warm. Stir well and enjoy!
  5. Add flavors to your cocoa: Peppermint: ½ cup Andes Candies mint chocolate, chopped well in lieu of milk chocolate pieces

Ice Cream Sundae Dessert

Ingredients

  • 17 Braum’s Ice Cream Sandwiches (3.5 fl. oz. each)
  • 13 oz. Braum’s Caramel Ice Cream Topping
  • 1¼ cups Braum’s Pecans, chopped and divided
  • ¼ cup chocolate chips
  • 16 oz. frozen whipped topping, thawed and divided
  • ¾ cup Braum’s Hot Fudge Ice Cream Topping, heated

Instructions

  1. Place half of the ice cream sandwiches in 9×13 inch baking dish.
  2. Spread caramel topping evenly over ice cream sandwiches. Sprinkle with 1 cup pecans.
  3. Layer with half of the whipped topping. Top with remaining ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches.
  4. Cover and freeze at least two hours. Let stand 5 minutes prior to serving then sprinkle with ¼ cup chocolate chips and remaining pecans.
  5. Drizzle with hot fudge topping.

Caramel Delight

Ingredients

  • 1 pkg. (15.25 oz) German Chocolate cake mix, with pudding included
  • 1 ¼ cups water
  • ½ cup vegetable oil
  • 3 eggs
  • 1 (16 oz.) jar Braum’s Caramel Ice Cream Topping
  • 1 (16 oz.) container Cool Whip Topping or homemade whipped topping
  • 2 large chocolate toffee candy bars, crushed
  • Homemade Whipped Topping:
  • 1 cup of Braum’s Heavy Whipping Cream
  • ¼ cup confectioner’s sugar, or to taste
  • 1 teaspoon of vanilla
  • optional – 1 teaspoon of Braum’s egg nog

Instructions

  1. Bake German Chocolate cake mix (made with pudding) as directed on the box.
  2. Immediately remove the cake from oven and pierce several holes through the cake.
  3. Pour one jar of caramel topping over the cake.
  4. Let cake cool and cover cake with one container of Cool Whip topping.
  5. Sprinkle with crushed chocolate toffee candy and place in refrigerator until ready to serve.
  6. Serve cake with a dip of Braum’s Ice Cream or a glass of Braum’s Milk.

Whipped Topping Instructions

  1. Chill your bowl and whisk (or mixer) in the freezer for about 15-20 minutes.
  2. Once they are very cold to the touch, remove them from the freezer. Immediately pour the whipping cream into the bowl and beat on high until stiff peaks are just about to form about 1 minute.
  3. Beat in vanilla, eggnog and sugar until peaks form. Do not overbeat, this will cause the cream to become lumpy.
  4. To top the cake, you can spoon the cream onto the cake, or place the cream into a quart bag and cut the corner off to use it to pipe the cream on the cake.* It is best to use the cream within one day.

Popcorn Sundae

Ingredients

  • Braum’s Vanilla Ice Cream
  • Braum’s Microwave Buttered Popcorn, popped
  • Braum’s Caramel Topping, heated

Instructions

  1. Place a dip of vanilla ice cream in a bowl.
  2. Sprinkle with fresh, warm popcorn and drizzle with warm caramel topping (or hot fudge topping).

Gooey Mud Pie

Ingredients

  • 1 prepared chocolate pie crust
  • 2 oz. semi-sweet chocolate, chopped
  • 1 Tbsp. Braum’s butter or margarine
  • 2 tsp. corn syrup
  • 3 Pint Carton Braum’s Cappuccino Chunky Chocolate Ice Cream, softened
  • Braum’s hot fudge topping
  • Braum’s pecans, chopped
  • Braum’s Whipped Cream

Instructions

  1. In a small saucepan, combine chocolate, butter, and corn syrup. Cook over low heat and stir until smooth.
  2. Spread over bottom and partially up sides of pie shell. Chill.
  3. Spread Braum’s ice cream into chilled crust, smoothing top. Freeze until firm.
  4. Place whipped cream around outer edges of pie, drizzle with hot fudge and sprinkle with chopped pecans just before serving.

Peppermint Fudge Pie

Ingredients

  • 1 Chocolate Flavored Ready Made Pie Crust
  • 1 Package (6 oz.) Semi-Sweet Chocolate Chips
  • 2 Cups Miniature Marshmallows
  • ¼ Cup Braum’s Milk
  • 2 Tbsp. Chocolate Mint Liqueur
  • 3 Cups Whipped Topping, Divided
  • 2 Tbsp. Crushed Peppermint Candies or Candy Canes

Instructions

  1. In a microwave safe bowl, combine chocolate chips, marshmallows and Braum’s Milk.
  2. Cook at 50 percent power for 2 to 3 minutes, stirring twice until smooth. Stir in liqueur.
  3. Cool at room temperature until no longer warm.
  4. Fold in 1 ½ cups Whipped Topping. Spoon into pie shell. Fold crushed candies into remaining whipped topping. Spread over chocolate layer.
  5. Cover and freeze until firm about 3 hours. Pie may be made up to several weeks ahead.
  6. Cut pie directly from the freezer and allow to stand 3 to 5 minutes before serving.
  7. Store leftovers in the freezer. Makes 8 servings.

Cookie Crumble Pudding Bars

Ingredients

  • 1 pkg. Braum’s Chocolate Almond Cookies, crumbled
  • 1 pkg. Braum’s Macaroon Cookies, crumbled
  • 2 cups graham crackers, crushed
  • ¾ cup Braum’s Butter or Margarine, melted
  • 5 cups Braum’s Milk, cold
  • 2 boxes (5.9 oz each) instant chocolate pudding and pie filling
  • 16 oz. frozen whipped topping, thawed

Instructions

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine cookies and graham crackers. Add butter and mix together well.
  3. Reserve 1½ cups of the cookie crumb mix.
  4. Press cookie crumbs into a 15x10x2 inch pan and bake for 10 minutes.
  5. Using a wire whisk, beat 5 cups cold milk and both boxes of instant pudding mix for 2 minutes. Pour pudding mix over cooled crust and spread evenly.
  6. Sprinkle about 1 cup of the reserved crumbs over pudding.
  7. Let chill 1 hour.
  8. Spread whipped topping evenly over pudding and top with remaining cookie crumbs.

Apple Cranberry Streusel Ala Mode

Ingredients

  • 4 cups cooking apples, peeled and chopped
  • 2 cups fresh cranberries
  • 1 ½ tsp. lemon juice
  • 1 cup sugar
  • 1 ⅓ cups quick-cooking oats, uncooked
  • 1 cup chopped walnuts
  • ⅓ cup brown sugar, firmly packed
  • ½ cup butter or margarine, melted
  • Braum’s Vanilla Ice Cream

Instructions

  1. Combine apples and cranberries in a lightly greased 2 quart baking dish.
  2. Sprinkle with lemon juice; top with sugar.
  3. In a separate bowl, combine oats, walnuts, brown sugar, and butter. Stir mixture just until ingredients are moistened and mixture is crumbly. Sprinkle over fruit.
  4. Bake at 325 degrees for one hour.
  5. Serve warm with Braum’s Vanilla Ice Cream. (Note: dried cranberries may be substituted for fresh.)

Braum’s Strawberry Yogurt Pie

Ingredients

  • 1 prepared graham cracker pie shell
  • 8 oz. Braum’s Strawberry Yogurt
  • 8 oz. Braum’s Whipped Cream
  • 1 pkg. of frozen strawberries, thawed

Instructions

  1. Combine strawberry yogurt, whipped cream, and strawberries.
  2. Pour into pie shell and freeze.
  3. Before serving, thaw for approximately 30 minutes.
  4. Decorate with whipped cream and strawberries.

Cherry Cheese Coffee Cake

Ingredients

  • 8 oz. pkg. cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 Braum’s egg yolk
  • 1/2 tsp. of vanilla or almond extract
  • 2 pkgs (8oz) Braum’s refrigerated crescent rolls
  • 16 oz. can cherry pie filling

For Glaze

  • 1/2 cup powdered sugar
  • 1 to 2 tsp. Braum’s Homogenized Milk

Instructions

  1. Preheat oven to 350 degrees
  2. In a 2 quart bowl, combine cream cheese, 1/3 c. powdered sugar, egg yolk and vanilla until smooth.
  3. Unroll the crescent rolls and reserve four triangles for decoration.
  4. Separate remaining dough into 12 triangles and arrange on pizza pan with the points towards the center.
  5. Press dough seams together with fingers to make a circle.
  6. Cut out a 3 inch hole in the center of the dough.
  7. Spread cream cheese mixture over dough within 1/2 an inch of the edges; top with pie filling.
  8. Roll the remaining dough into a long rectangle and lengthwise into 6 strips.
  9. Cut the strips in half, making 12.
  10. Twist the strips and place in spoke-like fashion over the filling. Press the ends to seal at center and outer edges.
  11. Bake 25-30 minutes or until golden brown; cool slightly.
  12. For the glaze, mix 1/2 c. of powdered sugar and milk until smooth; drizzle over the coffee cake.

**Hint: This Cherry Cheese Coffee Cake goes perfectly with a cup of Braum’s Coffee.

Lemon Cream Cheese Bites

Ingredients

  • 2 (8 oz.) cans crescent rolls
  • 6 oz. Braum’s Cream Cheese, softened
  • 2 Tbsp. sugar
  • 1 tsp. lemon juice
  • 1 cup powdered sugar
  • 2 Tbsp. Braum’s Whole Milk
  • 1 tsp. vanilla extract

Instructions

  1. Unroll crescent rolls and separate to form 8 rectangles. Press diagonal perforations to seal.
  2. Stir together cream cheese, sugar, and lemon juice.
  3. Spread cream cheese mixture evenly over each rectangle. Roll up lengthwise.
  4. Gently cut each roll in 6 one-inch thick slices.
  5. Place rolls in a lightly greased 9×13 inch baking pan.
  6. Bake at 375 degrees for 15 minutes or until lightly browned.
  7. For Glaze:
    Combine powdered sugar, milk, and vanilla. Drizzle over warm rolls.

Cream Cheese Pumpkin Pie

Ingredients

  • 4 oz. Braum’s Cream Cheese, softened
  • 1 Tbsp. Braum’s Milk
  • 1 Tbsp. Sugar
  • 1 ½ Cups Thawed Whipped Topping
  • 1 Prepared Graham Cracker Crumb Crust
  • 1 Cup Cold Braum’s Milk
  • 1 (16 oz.) can Pumpkin
  • 2 (4 oz.) pkgs. Vanilla Flavor Instant Pudding and Pie Filling
  • 1 Tsp. Ground Cinnamon
  • ½ Tsp. Ground Ginger
  • ¼ Tsp. Ground Cloves

Instructions

  1. Mix Braum’s Cream Cheese, one tablespoon Braum’s Milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust.
  2. Pour one cup cold Braum’s Milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer.

Triple Chocolate Brownies

Ingredients

  • 1 cup Braum’s Butter or Margarine, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large Braum’s Eggs
  • ¼ cup Braum’s Milk
  • 1 tsp. vanilla
  • 3 cups biscuit baking mix
  • ½ cup cocoa
  • 1 cup semi-sweet chocolate chips
  • ½ cup milk chocolate chips
  • ½ cup white chocolate chips
  • ½ cup prepared white chocolate frosting

Instructions

  1. Preheat oven to 350 degrees.
  2. In large bowl combine butter, granulated sugar, and brown sugar. Beat until light and fluffy. Add eggs; beat well. Add milk and vanilla, beating to combine. Slowly add baking mix and cocoa beating on low speed to combine. Stir in all chocolate chips.
  3. Pour into greased 9×13 inch baking pan.
  4. Bake for 33 to 37 minutes or until center is set. Cool completely in pan.
  5. Drizzle with frosting. Cut into small squares.

Raisin Nut Bread Pudding with Sour Cream Orange Sauce

Ingredients

  • 1 loaf Braum’s Raisin Nut Bread
  • ½ cup Braum’s Butter, melted
  • 2 cups Braum’s Half and Half
  • 4 Braum’s Eggs
  • 1 tsp. vanilla extract
  • 1 cup granulated sugar
  • ¾ cup brown sugar
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • Sour Cream Orange Sauce
  • ¼ cup Braum’s Butter
  • ½ cup Braum’s Sour Cream
  • ¾ cup granulated sugar
  • 3 Tbsp. Braum’s Orange Juice
  • 1 tsp. fresh grated orange zest

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray or butter a 9×13 inch cake pan.
  3. Tear bread into small pieces and place into pan. Drizzle pieces with melted butter and toss.
  4. In another bowl, mix and whisk remaining ingredients and pour over bread mixture.
  5. Bake at 350 degrees for 45 minutes or until center is puffy and golden brown.
  6. Serve with Sour Cream Orange Sauce (see below).
  7. Sour Cream Orange Sauce
    Melt butter and sour cream together in one quart saucepan.
    Whisk in sugar, orange juice and orange zest.
    Bring to a boil and remove from heat.
    Serve sauce warm over bread pudding.

Notes

Recipe provided by Mary Cole, Bethany, OK., MIO Recipe Roundup Contestant.

Pumpkin Cheesecake

Ingredients

  • For crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup packed brown sugar
  • ½ cup Braum’s Butter, melted
  • For filling:
  • 32 oz. Braum’s Cream Cheese softened
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 5 Braum’s Eggs, beaten
  • 2 cups canned pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • For topping (optional):
  • 1 cup Braum’s Pecans, chopped
  • ½ cup dried cranberries, chopped

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine crust ingredients and press into bottom of a greased 9-inch springform pan.
  3. Bake 8 to 10 minutes.
  4. Place the cream cheese in a very large bowl and beat in sugar until mixture is light and fluffy.
  5. Beat in eggs. Add remaining ingredients and mix well.
  6. Pour on top of crust and lower oven temperature to 325 degrees.
  7. Bake for 1 hour and 20 minutes, or until cake is firm around the edges.
  8. Turn off heat and let cake remain in the oven an additional 30 minutes.
  9. Cool completely, cover and refrigerate until thoroughly chilled.
  10. Just before serving, remove sides of the pan. Top cake with nuts and cranberries.

Frosty Egg Nog Squares

Ingredients

  • 12 Braum’s Sugar Cookies, crushed and divided
  • 4 Tbsp. Braum’s Butter, melted
  • ½ cup pecans, chopped
  • 1 (3.4 oz.) pkg. instant vanilla pudding mix
  • 1 ½ cup Braum’s Egg Nog
  • 1 cup Braum’s Whipping Cream

Instructions

  1. Lightly grease 8x8x2 inch pan.
  2. Crush 8 cookies and combine with butter and nuts. Press into bottom of pan.
  3. Prepare pudding using egg nog as liquid. Whip cream to form soft peaks and fold into pudding mixture. Pour into crumb-lined pan.
  4. Crush remaining 4 cookies and sprinkle over top.
  5. Cover and freeze (at least 3 hours). Let stand 10-15 minutes at room temperature before serving. Cut into squares.

Notes

Optional: Use colored sugar cookies for a fun, festive look and top with a candied cherry!

Two Minute Fudge

Ingredients

  • 1 Box Powdered Sugar
  • ½ Cup Cocoa
  • ¼ tsp. salt
  • ¼ Cup Braum’s Milk
  • 1 Tbsp. Vanilla
  • ½ Cup Braum’s Butter
  • 1 Cup Finely Chopped Braum’s Pecans (optional)

Instructions

  1. Stir together first five ingredients. Slice Braum’s Butter on Top.
  2. Microwave for exactly 2 minutes.
  3. Beat until smooth.
  4. Blend in Braum’s Pecans and pour into 8×8 inch, wax paper lined pan.
  5. Chill. Cut into squares.

Chocolate Sour Cream Coffee Cake

Ingredients

  • Cake
  • 1 cup Braum’s Butter or Margarine, softened
  • 2 cups granulated sugar
  • 2 Braum’s Eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup Braum’s Sour Cream
  • ½ tsp. vanilla extract
  • Topping
  • 1 cup chopped pecans
  • 2 Tbsp. granulated sugar
  • 1 tsp. ground cinnamon
  • Chocolate Glaze
  • ½ cup semi-sweet chocolate chips
  • ¼ cup Braum’s Butter or Margarine

Instructions

  1. Preheat oven to 350 degrees.
  2. For cake:
    1. Cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth.
    2. In a medium bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture, blending well.
    3. Gently fold in sour cream and vanilla.
  3. For topping:
    1. Combine pecans, sugar, and cinnamon in a small bowl.
  4. For chocolate glaze:
    1. Melt chocolate chips and butter in a small saucepan over low heat, stirring until smooth.
    2. Sprinkle 2 tablespoons of topping in bottom of greased and floured 9 inch tube pan.
    3. Spoon half of cake batter into pan.
    4. Sprinkle 4 tablespoons of topping over batter and drizzle half of glaze over topping.
    5. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze.
    6. Bake 1¼ hours or until a toothpick inserted in center of cake comes out clean.
    7. Cool in pan.
    8. Remove and place on rack.
    9. Reheat remaining glaze and drizzle over cake.

 

Apple Pecan Cobbler

Ingredients

  • 1 ½ cups granulated sugar *
  • ½ teaspoon cinnamon
  • 1 cup coarsely chopped pecans *
  • 4 cups apples, sliced
  • 1 ¼ cup flour *
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • 1 ½ cups Braum’s whole milk
  • 1 teaspoon vanilla
  • 1 stick Braum’s unsalted butter, melted
  • Braum’s Gingerbread ice cream

Instructions

  1. Preheat the oven to 325 degrees.
  2. Place the apple slices on the bottom of a well greased 9×13 baking pan.
  3. In a medium-sized bowl, mix together ½ cup of sugar, cinnamon and ½ cup of pecans.
  4. Sprinkle the pecan/sugar mixture over the top of the apples.
  5. In the same bowl, mix together the egg, flour, 1 cup sugar, milk, melted butter, salt, baking powder and vanilla until smooth.
  6. Pour the cake batter over the top of the apples and then sprinkle with the remaining pecans.
  7. Bake the cake for 50-55 minutes, or until it is cooked through.
  8. Remove from the oven and serve warm with a dollop of Gingerbread ice cream.

Notes

* Denotes Items are Available in Braum’s Fresh Market

White Chocolate Pumpkin Bombe

Ingredients

  • 3 pint carton Braum’s Pumpkin Ice Cream, softened*
  • 3 pint carton Braum’s Butter Pecan Ice Cream, softened*
  • 2 Braum’s pound cakes, sliced*
  • 1 ½ cups white chocolate chips
  • 4 tablespoons whipping cream*
  • ½ cup pecans, chopped*
  • caramel topping*

Instructions

  1. Freeze 9 inch diameter metal bowl for 2 hours. Remove from freezer and line the interior of the bowl with plastic wrap leaving overhang over the sides.
  2. Spread softened Pumpkin Ice Cream into the bowl (covering the bottom and up the sides) within
    ½ inch of the top of the bowl. Use a piece of plastic wrap to help press in place.
  3. Return bowl to freezer for 2 hours.
  4. Remove from freezer and repeat with softened Butter Pecan Ice Cream being sure to fill the center of the bowl with ice cream as well as the bottom and up the sides within a ½ inch of the top of the bowl.
  5. Place pound cake slices on top creating a single layer to cover.
  6. Cover with plastic wrap and freeze overnight.
  7. Drizzle with caramel topping prior to serving.
  8. To remove the Bombe from the bowl, place it into a larger bowl of warm water for 5 minutes.
  9. Meanwhile, heat white chocolate chips in a small sauté pan on low until melted. Add whipping cream to white chocolate and stir. Allow cooling slightly.
  10. Use plastic wrap to lift ice cream from bowl and invert onto serving plate. Pour white chocolate over the top and allow to drip down. Sprinkle with nuts and freeze for one hour.
  11. Serve!

Ham & Broccoli Hash-brown Casserole

Ingredients

  • 1 package frozen hash brown potatoes
  • ½ stick Braum’s salted butter
  • 1 onion, diced *
  • 1 can cream of mushroom soup
  • 1 cup Braum’s sour cream *
  • ½ cup Braum’s milk
  • 1 cup broccoli florets, chopped *
  • 1 cup ham, cubed
  • 2 cups shredded cheddar cheese *
  • ½ teaspoon garlic powder
  • 1 package French fried onions

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9×13 baking pan with nonstick cooking spray.
  3. In a skillet, sauté the onion in the butter until it is tender.
  4. In a large bowl, combine the butter and onion mixture, hash browns, cream of mushroom soup, garlic powder, sour cream, milk, broccoli, ham and half of the cheddar cheese.
  5. Mix it all together and pour into the baking pan.
  6. Sprinkle with the remaining cheese and French fried onions.
  7. Bake in the oven for 45 minutes or until golden brown and bubbly.

Notes

* Denotes Items are Available in Braum’s Fresh Market

Walnut and Pear Stuffing

Ingredients

  • 1 lb. ground pork stuffing
  • 4 celery ribs, sliced
  • 1 large onion, chopped
  • ½ cup Braum’s Butter
  • 2 large green pears, peeled and chopped
  • 4 garlic cloves, minced
  • 1 (16 oz.) day-old Braum’s sourdough bread, cubed
  • 1 cup walnuts, chopped and toasted
  • 1 Tbsp. rubbed sage
  • 2 tsp. coarsely ground pepper
  • 1 ½ cups chicken or turkey broth

Instructions

  1. In a large skillet, brown sausage stirring until crumbly; drain and set aside.
  2. In a large skillet, saute celery and onion in butter over medium-high heat until crisp-tender. Add chopped pears and garlic; saute until pear is tender. Remove mixture from heat.
  3. Place bread cubes in a large bowl. Stir in sausage, celery mixture, walnuts, sage and pepper. Pour broth over stuffing, stirring gently.
  4. Place stuffing in a 9×13 inch lightly greased casserole dish.
  5. Bake uncovered at 325 degrees for approximately 1 hour.

Candied Yams

Ingredients

  • 7 to 8 medium raw sweet potatoes
  • 2 cups Braum’s Whipping Cream
  • 2 cups granulated sugar

Instructions

  1. Peel sweet potatoes and cut into ½ inch thick slices. Place in a shallow baking dish.
  2. Mix cream and sugar together and pour over potatoes.
  3. Bake at 275 degrees for 5 to 6 hours until mixture thickens.

Maple & Brown Sugar Glazed Ham

Ingredients

  • ½ cup Braum’s Maple Syrup
  • ½ cup brown sugar
  • ½ cup Braum’s Apple Juice
  • 1 Tbsp. (heaping) Dijon Mustard
  • 1 fully cooked and smoked Schwab Spiral Half Ham

Instructions

For ham:

  1. Place ham in roasting pan with 2 ounces water in bottom of pan.
  2. Cover with foil and heat at 350 degrees for 1 hour.
  3. Uncover and baste with glaze and heat uncovered for 30 minutes more.

For glaze:

  1. Combine 4 glaze ingredients in saucepan and bring to a boil.
  2. Boil for 2 minutes (be careful not to let it boil over). Glaze ham as directed.

Country Stuffing

Ingredients

  • 2 packages 14oz cornbread mix (prepared according to package instructions)
  • 1 package mild or hot sausage, browned*
  • 3 cups dry Braum’s sourdough bread, cut into cubes
  • 1 cup celery, chopped*
  • 1 onion, chopped*
  • 3 cups chicken broth
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 stick Braum’s butter, melted*
  • 2 eggs, beaten*

Instructions

  1. In a medium sized saucepan, sauté the celery and onion in the stick of butter.
  2. Once they are soft, pour the veggies and butter into an extra large bowl.
  3. Add in the bread cubes, crumbled cornbread, sausage, sage and thyme.
  4. Pour warm broth over the mixture and stir till combined.
  5. Cover and allow to set up overnight in the refrigerator.
  6. The next day: preheat oven to 350 degrees.
  7. Add in the 2 beaten eggs and stir well.
  8. If the stuffing is too thick, add additional hot water.
  9. Spray a baking dish with nonstick cooking spray then pour in the stuffing mix.
  10. Cook for 45 minutes covered and the last 15 minutes uncovered.

Zippy Roasted Cauliflower

Ingredients

  • 1 head cauliflower *
  • 2 teaspoon olive oil
  • 1 teaspoon dried rosemary
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1-2 teaspoons minced garlic *
  • 3 tablespoons shredded parmesan cheese*
  • 1 teaspoon minced flat-leaf parsley

Instructions

  1. Preheat oven to 450°F.
  2. Line a baking sheet with parchment paper.
  3. Cut the cauliflower head into quarters.
  4. Remove the large stem piece from each quarter.
  5. Separate the cauliflower floret so they are 1-2 inch bunches.
  6. Place the cauliflower in a large bowl.
  7. Drizzle with olive oil.
  8. Add the additional ingredients (except for the flat leaf parsley).
  9. Toss together and place on a baking sheet and cook for 20-25 minutes.
  10. Half way through the cooking time flip the cauliflower to encourage even browning.
  11. Remove from the oven and place in a bowl.
  12. Garnish with flat leaf parsley before serving.

Broccoli Cheese Soup

Ingredients

  • 1 stick Braum’s unsalted butter*
  • 1 onion, chopped*
  • 1 tablespoon garlic, minced*
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 carrot, grated*
  • 4 cups chicken broth
  • 2 cups Braum’s Low Fat Milk
  • 1 brick Velveeta® cheese, cubed
  • 1 cup Braum’s shredded cheddar cheese
  • ⅔ cup cornstarch
  • 2 teaspoons pepper
  • Salt to taste

Instructions

  1. In a large stock pot, sauté the onion and garlic in melted butter over medium high heat until tender.
  2. Add the frozen broccoli and carrot and continue to sauté for 5 minutes.
  3. Pour in the chicken broth and Velveeta cheese.
  4. Stir together until the cheese melts into the broth.
  5. In a small bowl, mix together the cornstarch and milk.
  6. Reduce the heat and add it into the pot.
  7. Cook until the sauce thickens.
  8. Add salt and pepper!
  9. Serve with a green salad.

Apple & Pecan Stuffed Pork Tenderloin

Ingredients

  • 2 whole pork tenderloins*
  • 1 ⅓ cup Braum’s apple juice*
  • 1 tablespoon Braum’s unsalted butter*
  • 1 teaspoon dried sage
  • ½ teaspoon dried thyme
  • 1 Granny Smith apple, chopped*
  • 4 slices Braum’s bacon, chopped fine*
  • 1 cup onion, chopped*
  • 1 cup celery, chopped*
  • ¼ cup chopped pecans
  • ¾ cup herb seasoned stuffing crumbs
  • 4 slices Braum’s bacon, halved crosswise

Instructions

  1. Cut each tenderloin lengthwise, making sure not to go all the way through it.
  2. Spread the tenderloins open and flatten with the back of a skillet or meat mallet.
  3. Sprinkle generously with salt and pepper and set aside.
  4. In a large bowl, mix the stuffing crumbs and pecans together. Set aside.
  5. In a small saucepan, heat ⅓ cup Braum’s apple juice with Braum’s butter, sage and thyme until melted.
  6. Remove from heat.
  7. In a medium sized skillet, sauté bacon, onion, celery, and apple until tender.
  8. Pour the buttered cider mixture into the bread crumbs.
  9. Add in the sautéed bacon and veggies. Stir until everything is combined.
  10. Spread ½ of the stuffing mixture over one flattened pork tenderloin.
  11. Roll up jelly roll style and secure with butcher’s twine.
  12. Place pork in a shallow baking pan.
  13. Crisscross the halved bacon over the top of the tenderloin.
  14. Add 1 cup of apple juice to the bottom of the roasting pan.
  15. Roast uncovered at 350° for 1 hour or until cooked through.
  16. Remove twine and slice.

Notes

*Denotes items that are available in Braum’s Fresh Market.

Chicken Toast Melts

Ingredients

  • 4 English Muffins split*
  • 3 cups cooked and diced chicken or leftover turkey*
  • 2 green onions, chopped*
  • ½ cup Braum’s mayonnaise*
  • 4 ounces cream cheese, softened*
  • ½ teaspoon Worcestershire sauce
  • 1 Tablespoon dill
  • 2 cups Braum’s shredded cheddar cheese*

Instructions

  1. Place English muffin halves on a foil lined cookie sheet and broil on the center rack for 2-3 minutes or until lightly browned.
  2. In a medium sized bowl, combine chicken, green onions, mayonnaise, cream cheese, Worcestershire and dill.
  3. Spoon the chicken mixture evenly over the 8 muffin halves.
  4. Top with cheddar cheese.
  5. Return the pan to the oven and broil and additional 2-3 minutes or until cheese is melted.

Notes

*Denotes items that are available in Braum’s Fresh Market

Slow Cooker Bacon Mac & Cheese

Ingredients

  • 16 ounce package penne pasta*
  • 2 cups Braum’s shredded cheddar cheese*
  • 1 cup Braum’s shredded Mexican cheese blend*
  • 4 slices Braum’s American cheese, cut into squares*
  • ½ teaspoon garlic powder*
  • ½ stick Braum’s salted butter, melted
  • 3 cups Braum’s homogenized milk*
  • ½ teaspoon pepper
  • 1 pound Braum’s bacon, cooked crisp and crumbled*

Instructions

  1. Place the uncooked penne pasta, all of the cheeses, garlic powder, and pepper in the slow cooker.
  2. Toss together to evenly combine.
  3. Pour the milk over the top and add ½ of the crumbled bacon. Reserve the rest of the bacon for the top when it is done.
  4. Cook on LOW for 2 hours. Stir every 30 minutes. The last 30 minutes sprinkle the remaining bacon on top.

Notes

TIP- Spray the slow cooker bowl well with non stick cooking spray or use a disposable liner for easy cleanup.

*Denotes items that are available in Braum’s Fresh Market

Garlic Splat Potatoes

Ingredients

  • 15 small red potatoes *
  • 2 Tablespoons olive oil*
  • Fresh rosemary, chopped
  • 3 tablespoons minced garlic*
  • Sea salt
  • Fresh pepper

Instructions

  1. Preheat oven to 450°F.
  2. Boil the potatoes until they are just fork tender!
  3. Drain potatoes and place on a dish towel to cool for about 10 minutes.
  4. Using a clean dishcloth press down on each potato and smash it until they are about ½ inch thick.
  5. Place the potatoes and garlic on a well oiled baking sheet.
  6. Drizzle the potatoes with olive oil.
  7. Sprinkle with salt and pepper, to taste.
  8. Add fresh rosemary on top.
  9. Bake for 30-40 minutes.
  10. Remove from the oven, allow to cool slightly and serve

Notes

*Denotes items that are available in Braum’s Fresh Market.

Grilled Steaks with Herbed Butter

Ingredients

  • Grilled Steaks with Herbed Butter:
  • 2 ribeye steaks (room temperature)*
  • 1 teaspoon Montreal steak seasoning
  • 1 stick Braum’s salted butter, room temperature*
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 1 garlic clove, minced*
  • Picnic Slaw:
  • ⅓ cup granulated sugar
  • ½ teaspoon dry mustard
  • ¾ teaspoon salt*
  • ½ cup white or apple cider vinegar
  • 3 tablespoons canola or vegetable oil*
  • 2 packages shredded cabbage*
  • ½ green pepper, diced fine*
  • 2 green onions, sliced fine*

Instructions

  1. To make the herb butter: In a medium sized bowl, mix together the butter, Montreal steak seasoning, rosemary, thyme, parsley and garlic. Place the herb butter on a piece of plastic wrap and roll up in a tube and twist the ends. Refrigerate for at least 4 hours before using.
  2. Prepare the grill by turning on 2 of the 3 burners. You want to make a way to sear the steak and then finish the cooking process using indirect heat. This can also be done with a grill pan and a 350 °F oven. Season your steaks with your favorite steak seasoning. Place them onto the grill and cook them for 6 minutes per side with the lid on the grill. Flip and continue on the other side. Remove from the direct heat and place on the indirect heat to finish cooking to your desired temperature.
    Add a ½ inch slice of butter to gently melt over your steak while it finishes cooking. Remove from the heat and set on a plate to rest at least 5 minutes before eating.
  3. To prepare the coleslaw, combine the sugar, dry mustard, salt and vinegar in a small sauce pan and simmer until the sugar is dissolved. Remove from the heat and allow it to cool. Once it is cool, whisk in the oil. In a large bowl, mix together the slaw mix, green peppers and green onions. Drizzle the vinegar dressing over the top and toss together. Cover the bowl with plastic wrap and allow the slaw to chill in the refrigerator for at least 4 hours before serving.

Notes

*Available in Braum’s Fresh Market

Slow Cooker Beef Ziti

Ingredients

  • 1 pound ground beef, browned & drained*
  • ½ pound sausage, browned and drained*
  • 1 tablespoon spaghetti seasoning herbs
  • 2 cups ricotta cheese
  • 2 cups Italian cheese blend mozzarella cheese*
  • 1 jar spaghetti sauce (25 oz.)
  • 1 package penne noodles (16 oz)*
  • 1 cup beef broth

Instructions

  1. In a medium sized bowl, combine the ground beef, sausage, spaghetti sauce, seasonings and beef broth.
  2. In a separate medium bowl, combine the ricotta cheese and mozzarella cheese.

To Prepare:

  1. Spray slow cooker cooking pot with non stick cooking spray.
  2. Place ¼ cup spaghetti sauce mixture in the bottom of slow cooker with ½ of the uncooked noodles, spread ½ of the cheese over the top, ¼ cup of sauce and then repeat.
  3. Finish with cheese. Cook on low for 7 hours or high for 4 hours. Serve with green salad and French bread.

Notes

*Available in Braum’s Fresh Market

Vanilla Milkshake

Ingredients

  • Premium Braum’s Ice Cream
  • The perfect milkshake starts with premium ice cream. We recommend our Premium Vanilla Bean, or the rich and decadent French Vanilla.
  • Ice cold Braum’s Milk
  • Optional add-ins

Instructions

  1. Scoop up a pint of your ice cream of choice (about four scoops).
  2. Add in a quarter cup of fresh, natural whole milk.
  3. Blend on high until your drink is smooth, and nicely frothed.
  4. Pour your perfectly crafted milkshake into a pair of glasses, and enjoy the result with a friend. Of course, if you’re not in the mood to make your own milkshake, we’re happy to make one for you, at any of our local neighborhood stores.

Chocolate Fudge Macaroons

Ingredients

  • Braum’s Hot Fudge Topping
  • Braum’s Macaroon Cookies
  • Braum’s Cherries

Instructions

  1. Remove lid from topping and heat as directed on jar.
  2. Cut macaroon in half (horizontally), frost bottom half with hot fudge, and replace top.
  3. Drizzle hot fudge over top of macaroon.
  4. Cut cherry in half. Place cherry, cut side down, on top.
  5. Serve with a glass of Braum’s Milk or Egg Nog.

Braum’s Ice Cream Scoops

Ingredients

  • 1 3 Pint Carton Braum’s Ice Cream
  • 1 jar of Braum’s Ice Cream Topping
  • Chocolate Chips

Instructions

  1. Make small dips of your favorite flavor of Braum’s Ice Cream and cover with chocolate chips.
  2. Freeze until serving time.
  3. Serve on a plate drizzled with Braum’s Ice Cream Toppings including Caramel, Hot Fudge, Strawberry, or Chocolate.

Perfectly Pecan Delight

Ingredients

  • 8 oz. cream cheese, softened
  • 1 ½ cups whipping cream
  • 1 ½ tsp. vanilla extract
  • 1 (2 lb.) frozen pecan pie, thawed and cubed
  • ½ cup hot fudge ice cream topping, heated and divided
  • ½ cup caramel ice cream topping, heated and divided
  • ½ cup chopped pecans, toasted and divided

Instructions

  1. Beat cream cheese, whipping cream and vanilla extract in a large bowl at medium speed for 2-3 minutes (or until smooth and firm); set aside.
  2. Place half of pecan pie cubes in bottom of a 4 quart clear glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half of hot fudge topping and half of caramel topping. Sprinkle with half of chopped pecans.
  3. Repeat layers.
  4. Cover and chill at least 1 hour or up to 8 hours.

Notes

Heating toppings makes it easier to drizzle.