Chocolate Pecan Pie with Honey Crunch Topping

The holidays in my house aren’t complete without a Pecan Pie on the menu.  I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie with the Honey Crunch Topping fro my Gulf Coast Favorites Cookbook.  I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it.  We unanimously agreed that it was the best pie we had put in our mouth.  You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple.  Now, I think the secret is the Honey Crunch Topping-I will give you a quick tip:  If you don’t like to bake pies, pick up a pie and add the Honey Crunch Topping and I promise your pie will have that extra pizzazz.

Whenever I want my favorite southern or Louisiana recipes, I turn to my Gulf Coast Favorites cookbook-with this book you can enjoy healthier Louisiana favorites that is so much better for you.  You don’t have to change what you make, just change how you prepare it–even with Pecan Pie!

Here’s the recipe for Chocolate Pecan Pie with Honey Crunch Topping

Chocolate Pecan Pie with Honey Crunch Topping-My Favorite

I always enjoy going to Dallas and being on Good Morning Texas.  I knew Amy when she first started and now she does an incredible job.  This is a fun show with lots of action.  Thanks for letting me a part of Good Morning Texas all these years.  I made holiday gifts with the Brown Sugar Scrub, Eggnog Spice Bundt Cake and the infamous Eight Layer Greek Dip.  I love the holiday festive set so wanted to share my pics with you.

Good Morning Texas-Holiday Cooking

Remember, cooking is creative so have fun this holiday season.  Here’s my Holiday Cooking Rules for a “No Stress Holiday Meal”  You can check out my website for holiday menus and recipes.  Recipe is:  Holiday Bars

Rule #1   If you don’t have an ingredient, leave it out-don’t run back to the grocery–no one will know that your cornbread dressing was supposed to have mushrooms, or a cake needed nuts.  I always say if a chocolate soufflé falls, serve it as chocolate pudding with a smile.

Rule #2  Select recipes that don’t only cook in the oven…remember you will have a busy oven so select stove top recipes.

Rule #3   Plan your menu with time saving make ahead recipes to freeze. 

 Rule #4   Prepare what you are comfortable with and pick up or let people bring the rest…you don’t have to prepare every dish to have a memorable meal. 

a)      Order a cooked turkey and garnish with fresh parsley and crab apples to give it a personal touch. 

b)      If you don’t like to make desserts, order festive holiday cookies or pies from your  favorite bakery.

 Rule #5   Ambience: Create an easy centerpiece by filling a glass bowl with pomegranates or seasonal items—no need for expensive flowers.

 Rule #6  Use holiday themed paper goods or plastic plates to serve dessert-easy clean up.

 Rule#7:  Cook trim&TERRIFIC

Last minute fun holiday gift-get a copy of my new fun whimsical cookbook–includes Effortless Entertaining, Foods To Improve…. and the popular Diva Dermatology Chapter

Christmas Recipes with No Kitchen Stress

Warm up with this easy to make family favorite.  Beginning with ground sirloin and just adding convenience items, the kids will gravitate to the burger style soup.  Packed with an abundance of flavors and ingredients, this chunky soup has chili characteristics, being hearty and satisfying.  The Louisiana yams add a natural sweetness contrasting with the southwestern seasonings.  Thumbs up!

My new addiction is the Eggnog Spice Bundt Cake which deserves a post of  its own. This sensational cake begins with a spice cake mix with easy ingredients including light eggnog to give it that holiday taste.  When you take a bite of this moist cake with butterscotch and pecans, you melt.

WATCH THE VIDEO OF THE COOKING SEGMENT:  WBRZ Holly December

Southwestern Soup and Eggnog Spice Bundt Cake-Two Winter Favorites

These are time saver recipes combining favorite holiday recipes into one dish.  Looking for a new twist to dressing…check out this easy combination of Louisiana yams and cornbread for the ultimate Yam Cornbread Dressing-diabetic friendly!  Also, Yam Pecan Pie with Gingersnap Crust!

Click here to view the embedded video.

Recipes from:  Holly Clegg’s trim&Terrific Too Hot in the Kitchen:  Secrets To Sizzle At Any Age

Time-Saver Sweet Potato Recipes featuring Louisiana Yams: Yam Cornbread Dressing and Yam Pecan Pie Cooking Video

Thanks, Linda, for sharing your thoughts, ideas, and changes….cooking is creative!

Holly, today I made my 5th cake since the recipe appeared in Relish.  I originally made the recipe as listed and then I made the following changes.  I used sugar free vanilla instant pudding and lite vanilla yogurt—on the back of cake mix I noticed 3 eggs so I did that(easier than separating the whites)  the other change I did not dust with powdered sugar.  I am diabetic so tried to justify eating the cake with these changes. 

I purchased a pack of red chargers and a pack of white doilies to make the cake show up. 

This last cake I was to carry to our Master Gardener Christmas supper and I had already told my entire e-mail list about how great it was so today I made this little flower arrangement with a copy of the recipe inserted and placed behind cake to identify….I had so many positive comments. I keep this cake in the refrigerator and it stays so moist.

Eggnog—since this is such a seasonal treat I goggled it and the answer was that it would freeze up to 6 months so I am freezing in 8 oz. cups for future baking.

  Eggnog Spice Bundt Cake

Eggnog Cake-Words of Wisdom

Spice and everything nice makes this a holiday hit.

Makes 16 servings

 1 (18 ¼-ounce) box spice cake mix

 1 (4-serving) box instant cheesecake pudding and pie filling

1 cup vanilla or eggnog nonfat yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 cup butterscotch chips, optional

2/3 cup chopped pecans

1. Preheat oven 350° F.  Coat nonstick Bundt pan with nonstick cooking spray. 

2.  In mixing bowl, combine the cake mix, pudding, yogurt, oil, eggnog, egg, and egg whites, mixing until creamy. 

3.  Stir in butterscotch chips and pecans.  Pour in prepared pan and bake 40-45 minutes or until wooden pick inserted comes out clean. 

Per serving: 280 calories, 14g fat, 20mg chol., 5g prot., 34g carbs., 2g fiber, 330mg sodium 

Linda’s made Eggnog Bundt Cake 5 TIMES

Cranberries!  Invited to an office party, cookie swap or need a gift for the holidays.  I love using cranberries during the holiday season, and these festive Cranberry and White Chocolate Treats are so delectable you will never believe they are diabetic-friendly! Tart cranberries, sweet white chocolate, crunchy nutritious cereal and nuts pack this delicious dessert with wholesome vitamins and minerals – perfect to indulge in while staying fit this holiday season.   I turn to this favorite bar cookie to make for friends and family this time of year. For a quick and delicious gift, just cut the cookies into squares, wrap with plastic wrap and tie with a holiday ribbon. From teachers to coaches, neighbors to doctors, give the delicious gift of nutrition this holiday season!

Cranberry and White Chocolate Treats from Holly Clegg trim&TERRIFIC Diabetic Cooking

These scrumptious cookies are festive enough for a holiday treat, and fantastic enough to enjoy all year long.

 48 servings/serving size: 1 square

 1 1/3 cups reduced-fat graham cracker crumbs

2 tablespoons sugar or sugar substitute

1/2 cup natural wheat and barley cereal

1 (14-ounce) can fat-free sweetened condensed milk

1/2 cup dried cranberries

1/3 cup white chocolate chips

1/3 cup chopped walnuts

5 tablespoons butter, melted

 1. Preheat oven 350° F.  In 13x9x2-in baking pan, mix graham cracker crumbs, sugar, butter; press along bottom of pan. 

2. Sprinkle cranberries, white chocolate chips, walnuts, cereal evenly over graham cracker crust.  Pour sweetened condensed milk over top.

3. Bake 20-25 minutes or until bubbly and light brown.

 Nutritional information per serving:

Calories 67, Calories from fat (%) 21, Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 4, Sodium (mg) 38, Carbohydrate (g) 11, Dietary Fiber (g) 0, Sugars (g) 8, Protein (g) 1, Diabetic Exchanges: 1/2 carbohydrate, 1/2 fat

 Terrific Tidbit: Cranberries are full of antioxidants and can help prevent and treat urinary tract infections.

Cookie Swap: Cranberries and White Chocolate Treats

Crawfish Bisque and Oatmeal Chocolate Pizza-Two Favorites

What goes on behind the scenes when I appear with all my ingredients in bowls and all chopped?  Well, the day before, I chop, dice, pre-cook and organize.  I always want a beauty shot to show my viewers the finished recipe as TV time doesn’t always correspond with the real clock.  However, fortunately, my recipes TRULY are easy and not too time consuming.  My sister says, “a recipe should fit on one page or it is too long.”  She loves my Gulf Coast Favorites book as most pages include two recipes.  Looking for Louisiana recipes, this book includes it all.  Off to the kitchen to prepare for tomorrow’s segment: Crawfish and Sweet Potato Soup and Oatmeal Chocolate Pizza.

Healthy soup and pizza: WBRZ Noon Show

Years ago I actually use to make homemade egg nog, an old family recipe that when I look back, wasn’t trim&TERRIFIC!  Now, you can buy light eggnog which still has rich creamy flavor, but without all the fat–give it a try.  Now, when I see that carton of eggnog, I think recipe so here my recipe I created for Relish Magazine that will be a nice holiday cake.  Finally, my sister is happy as she always likes a spice cake.

Eggnog Spice Bundt Cake 

Each bite of this amazing moist cake melts in your mouth.  Spice and everything nice makes this a holiday hit.

 Makes 16 serving

Eggnog Spice Bundt Cake

 1 (18 ¼-ounce) box spice cake mix

1 (4-serving) box instant cheesecake pudding and pie filling

1 cup vanilla or eggnog nonfat yogurt

1/4 cup canola oil

1 cup light eggnog

1 egg

3 egg whites

1 cup butterscotch chips, optional

2/3 cup chopped pecans

1. Preheat oven 350° F.  Coat nonstick Bundt pan with nonstick cooking spray. 

2.  In mixing bowl, combine the cake mix, pudding, yogurt, oil, eggnog, egg, and egg whites, mixing until creamy. 

3.  Stir in butterscotch chips and pecans.  Pour in prepared pan and bake 40-45 minutes or until wooden pick inserted comes out clean. 

Per serving: 280 calories, 14g fat, 20mg chol., 5g prot., 34g carbs., 2g fiber, 330mg sodium 

What to do with carton of eggnog?

Every time someone has a birthday and I ask “what cake do you want?”–the answer is Chocolate Italian Cream Cake.  If you thought an Italian Cream Cake was the best, wait until you taste my chocolate version.  Did you know my Italian Cream Cake was the #1 recipe in Cooking Light Magazine in their anniversary issue years ago–need I say more.  I always believe everyone should have a birthday cake and candles.  Now one thing, if you don’t cook much–this cake is a little more time consuming as it is three layers and you have to beat the egg whites separately–don’t give up yet as it is worth the effort–and that decadent chocolate cream cheese icing!!! 

Chocolate Italian Cream Cake

I guess I have made so many of these cakes through the years I can whip this cake up in minutes.  There is only one person who makes this cake as quickly as me– my daughter, Haley–in fact, when she is home, I tell her to do it for me.  As I am writing this, I just made the cake for my husband’s birthday cake–at his request when I asked, “What cake do you want?”  I guess I should quit asking and start cooking.

Chocolate Italian Cream Cake:  From:  Holly Clegg trim&TERRIFIC Home Entertaining: The Easy Way

The Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite.  I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch.

Makes 16-20 servings

1/2 cup margarine or butter

1/4 cup canola oil

2 cups sugar

2 large eggs, separated

2 cups all-purpose flour

1/4 cup cocoa

1 teaspoon baking soda

1 cup buttermilk

1 tablespoon vanilla extract

1 teaspoon coconut extract

1/2 cup chopped pecans

1/2 cup flaked coconut

4 large egg whites

Chocolate Cream Cheese Icing (recipe follows)

1.  Preheat oven 350 degrees.  Coat three 9-inch pans with nonstick cooking spray.

2.  In mixing bowl cream butter and oil.  Gradually add sugar and beat until light and fluffy.  Add 2 egg yolks, one at a time, beating well after each addition.

3.  In small bowl, combine flour, cocoa, and baking soda.  Add flour to sugar mixture, alternating with buttermilk and ending with flour.  Beat after each addition.

4.  Add vanilla, butter, and coconut extracts and pecans.

5.  In mixing bowl, beat all six egg whites until stiff peaks form.  Fold beaten egg whites into batter mixture.  Pour batter evenly into cake pans.  Bake 20-25 minutes, until top spring back when touched.  Cool cakes in pans 10 minutes, then turn out onto racks to cool thoroughly.  Frost layers and sides with Chocolate Cream Cheese Icing.

 Chocolate Cream Cheese Icing

1 (8-ounce) package reduced-fat cream cheese, softened

3 tablespoons margarine or butter

1 (16-ounce) box powdered sugar

1/4 cup cocoa

1 teaspoon vanilla extract

1.In mixing bowl, beat cream cheese and butter until smooth.

2.Mix together a little powdered sugar with cocoa and and add to cream cheese mixture.  Gradually add remaining powdered sugar beating until light.  Blend in the vanilla.

Nutritional information per serving:

Calories 382, Calories from fat (%) 36, Fat (g) 16, Saturated Fat (g) 4, Cholesterol (mg) 30, Sodium (mg) 225, Carbohydrate (g) 56, Dietary Fiber (g) 1, Protein (g) 5, Diabetic Exchanges: 3.5 other carbohydrate, 3 fat

Chocolate Italian Cream Cake-The Ultimate Cake