Best Beas Millionaires Recipes

TEXAS MILLIONAIRES

Texas Millionaires image

This recipe is a delicious mix of caramel and chocolate. My two favorite sweets!

Provided by Joyce Lowery

Categories Candies

Time 30m

Number Of Ingredients 6

Ingredients

2 c pecans, chopped
2 Tbsp margarine
1/4 c evaporated milk
1 stick paraffin wax
14 oz caramel candy, unwrapped
1 large hershey candy bar

Steps:

1. Unwrap the caramel candies. Melt them with butter and milk in top of double boiler.
2. Pour over pecans and drop by teaspoonfuls onto wax paper.
3. Melt candy bar in paraffin in double boiler over low heat. Dip caramel patties in chocolate. Place on wax paper.

BEA'S MILLION DOLLAR PIE

Bea's Million Dollar Pie image

This is such a refreshing pie and it's always a big hit. There is no baking or cooking involved, which is great to make during the summer months. You can whip it up literally within minutes. I have been making this pie for over 40 years. I have no clue whatsoever where this recipe came from.

Provided by Bea L. @BeachChic

Categories Pies

Number Of Ingredients 6

Ingredients

2- - 9" graham cracker pie shells
20 ounce(s) crushed pineapple, drained
14 ounce(s) sweetened condensed milk
1/3 cup(s) lemon juice
8 ounce(s) cool whip
1/2 to 1 cup(s) chopped pecans

Steps:

Combine all ingredients and mix well. Evenly divide between the two graham cracker pie shells and refrigerate several hours before cutting.
TIP: Wash and dry the plastic covers that come with the pie shells. Cover pies and store in fridge. You can actually use a 12 oz container of cool whip but no more than 12 ounces. I have actually done that when I didn't have the 8oz container on hand. You can always throw in a little coconut, too.

BILLIONAIRE'S FRANKS AND BEANS

Billionaire's Franks and Beans image

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you'd serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting. Serve with buttered toast and Champagne.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound hot dogs
2 tablespoons unsalted butter
1 yellow onion, diced
1 fresh poblano chile pepper, diced
1 rib celery, diced
2 tablespoons minced fresh cayenne pepper, or other hot red pepper
salt and freshly ground black pepper to taste
1 tablespoon light brown sugar
¼ cup ketchup
1 tablespoon Dijon mustard
½ teaspoon Worcestershire sauce
2 ½ cups chicken broth, or as needed
2 (15 ounce) cans cannellini beans, drained and rinsed
¼ cup sliced green onions

Steps:

Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.
Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.
Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.
Just before serving, stir in chopped green onions.

Nutrition Facts : Calories 653.2 calories, Carbohydrate 49.4 g, Cholesterol 75.4 mg, Fat 40.4 g, Fiber 10.2 g, Protein 22.4 g, SaturatedFat 17 g, Sodium 2057.5 mg, Sugar 14 g

MILLIONAIRES SHORTBREAD

Millionaires shortbread image

crunchy, rich shortbread with caramel and chocolate? Pure heaven. A sprinkle of salt, preferably French or gray sea salt, over-the-top really brings it to life. You'll be glad this recipe makes two pans. Shortbread is only as good as the butter you put in it. Splurge on a high and Irish or French butter for the shortbread and...

Provided by Lynnda Cloutier

Categories Cookies

Number Of Ingredients 11

Ingredients

shortbread:
1/2 pound unsalted butter, two sticks, cut into small pieces, plus more for greasing the pan
2 cups all-purpose flour, plus more for preparing the pan
2/3 cup granulated sugar
1/2 teaspoon kosher salt
caramel layer:
two cans sweetened condensed milk, 14 ounces each
2 tablespoons unsalted butter
chocolate topping:
12 ounces good quality milk chocolate, chopped
fleur de sel or flaky sea salt, for garnish

Steps:

1. for the shortbread, preheat the oven to 350°.
2. Butter two square nonstick pans, 8 inches, and coat with flour, tapping off the excess. Put the flour, sugar, and salt in a food processor and pulse once. Add the butter and pulse until the mixture resembles peas. Press the shortbread mixture into the prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
3. For the caramel layer, in a heavy bottomed pan over medium low heat, mix the condensed milk and 2 tablespoons butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until the mixture becomes thick and amber in color, 15 to 20 minutes. Pour the caramel over the shortbread and spread evenly using an offset spatula. Cool to room temperature.
4. For the chocolate topping, in a glass bowl set over a pan of simmering water, melt the chocolate. Once the chocolate is melted, pour it over cooled caramel layer. Sprinkle a little fleur de sel over the surface of the chocolate garnish. Cool at room temperature for about 10 minutes and then place in refrigerator to set completely. Cut into 2 inch squares and serve. Makes 32 pieces.