PECAN TARTS: You will need a mini-muffin pan and a mini-tart shaper. This recipe makes 3 1/2 dozen. For the Tart shell take 1 cup softened butter or margarine, 6 oz softened cream cheese and 2 cups of flour. Mix the butter and cream cheese on med until thoroughly creamed. Add flour 1 cup at a time. Mix until the dough forms into a ball substance, if still not firm enough, add 1/4 cup more flour and mix. Spray the muffin pan with cooking or baking spray. Roll the dough into balls that fit into the muffin tin without hanging over the top of the pan. Preheat the oven to 350. Dip the mini-tart shaper into flour and press into pan with even pressure until you have a nice round hole and the dough comes up to the top of the pan. The filling is 2 cups finely chopped pecans, 1 1/2 cups packed brown sugar, 2 eggs, 4 tbsp melted butter or margarine and 2 tsp vanilla. Mix brown sugar, eggs, butter and vanilla. Add pecans and mix thoroughly. Place 1 teaspoon filling in each Tart shell. Cook 20-30 minutes or until light golden brown. Remove from oven and place on cooling racks until completely cooled.
Tags: Bite-sized Pecan Pies, Delicious Deserts, Pecan Tarts, Pecan Tassies
MY VERSION OF A PUMPKIN
SHAPED HALLOWEEN CAKE:
Cake is a Butter Pecan cake out of the box. Just cook it in a bunt pan following the recipe on the box. When the cake is finished cooking, place the pan on a cooling rack for 10 minutes and then dump cake out on cooling rack to finish cooling. Frosting consists of 5 cups confectioners sugar, 1/2 cup butter, 1 box cream cheese. Red, yellow and green food coloring. Mix the butter and cream cheese thoroughly (make sure you let the butter and cream cheese get to room temp, soften). Gradually add confectioner’s sugar 1 cup at a time on low speed. Once the frosting is mixed together. Place 1 cup of frosting in a separate bowl and add green food coloring. Place in refrigerator for about 30 minutes while the cake is cooling. Place 1 cup of frosting in a separate bowl and add yellow food coloring – this would be used to make the face with. Place that bowl in the refrigerator as well for 30 minutes. Drop 2-3 drops of red food coloring and 3-5 drops yellow food coloring in remaining frosting and mix thoroughly. This will be the orange for your pumpkin. Frost the cooled cake with the orange frosting. Take a green ice cream cone and cover it with the green frosting (If you can’t find a green ice cream cone, use any color). Make sure that you leave space at the bottom of the cone without frosting so that you can pick up the cone and place it in the middle of the cake. I placed 1 cone standing up in the middle and put a little frosting around the circle on the top of the cone and turned the other one that was frosted open faced on top of it. I slightly leaned the top cone. Cut a very tiny hole in the corner of a regular sized zip baggie and put the green frosting in this bag. Pipe the green on all of the humps of the cake from the middle to the bottom on the outside of the cake. Cut a very tiny hole in another baggie and place the yellow frosting in this baggie. Make a face on one side of the cake. You can also use any kind of candy to make eyes and teeth. I had some jelly beans that I used. This is a fun holiday treat for Halloween or Thanksgiving. Hope you enjoy it with your family. Use your imagination. REFRIGERATE CAKE (I used red instead of yellow to make the face because I didn’t think yellow would show up, but it will)
SAUSAGE, EGG AND CHEESE
BREAKFAST BURRITOS
This is a favorite in our house. Recipe: 1/2 lb country or pan sausage, 6 eggs, salt, pepper, flour tortillas, 1/4 cup milk. Spray medium skillet with cooking spray and brown sausage and drain greese. In medium bowl mix eggs, milk, salt and pepper. Spray medium skillet wih cooking spray and scramble eggs til done. Heat 8 tortillas in microwave for 45 seconds. Spread meat, eggs and cheese in tortilla and enjoy. You can substitute any meat you wish such as bacon or ham. You can also add other toppings such as picante sauce, chopped tomatoes, chopped bell peppers, chopped onions. **I usually make my burrito and heat 2 in microwave for 20 seconds to melt cheese** This recipe will yield 8 burritos.
Tags: breakfast burritos, healthy breakfast recipe, quick breakfast food, sausage and egg breakfast
CHOCOLATE CHIP
COOKIE CAKE
This is a family favorite in my house. I love it because it is much easier to make one giant pizza sized cookie than it is to make several dozen.
RECIPE: 1 bag of Chocolate Chips, 3/4 cups sugar, 3/4 cups brown sugar, 2 eggs, 1 cup butter (2 sticks),1 teaspoon vanilla, 1 teaspoon baking soda, 1 teaspoon salt, 2 1/4 cups flour, (1 cup of any chopped nuts optional). Mix sugars, eggs, butter (softened) vanilla, baking soda and salt. Add flour and mix thoroughly. Add chocolate chips and nuts. Spray pizza pan with cooking or baking spray. Preheat oven 350. Bake approx 20 min. I always use the smell factor for when to check. Also, check by pressing on top, if it flattens, it is not done. Or, check by using a toothpick. If the toothpick comes back clean with no cookie on it, the cookie is done. Place on a cooling rack. While warming take a large spatula and easily raise the cookie all the way around. That way as it cools, it will not stick. You can decorate with frosting if you choose or eat as is. I sometimes use a pizza cutter to cut the cake. Eat and Enjoy!!
SPICED APPLE CIDER Want a nice warm drink for outside around the camp fire this fall and Halloween season? Well here is a simple and easy family fun drink. RECIPE: 4 cups apple juice (try fresh-squeezed juice or apple cider), 6 cinnamon sticks, 1 teaspoon cloves. Combine all ingredients in a small pot and simmer on low for 15 minutes. Use the colander to drain the cider into a large bowl or pitcher. Throw out the cinnamon sticks and cloves. Serve each mug of hot apple cider with a fresh cinnamon stick as a stirrer.
Tags: family fun drink, fun to make kids drinks, hot spiced apple cider
