A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pecan Tassies
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Pecan Tassies are a popular Southern US cookie. They are made with a pecan filling and have a flaky, pastry-like dough. Pecan Tassies are often served at holidays and special occasions.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3 ounces cream cheese, softened
8 tablespoons butter, softened
1 cup flour
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 pinch salt
1 large egg
2/3 cup pecans, chopped
directions
Preheat oven to 350 degrees F.
In small bowl, with mixer at high speed, beat cream cheese with 7 tablespoons butter until creamy. Reduce speed to low; add flour and beat until well mixed.
With floured hands, divide dough into 24 equal pieces (dough will be very soft). With floured fingertips, gently press dough pieces evenly onto bottoms and up sides of twenty-four 1 3/4" by 3/4" ungreased miniature muffin-pan cups.
In medium bowl, with wire whisk or fork, mix brown sugar, vanilla, salt, egg, and remaining 1 tablespoon margarine or butter until filling is blended. Place half of pecans in pastry-lined cups.
Spoon filling by heaping teaspoons into each pastry cup; sprinkle tops with remaining pecans.
Bake 30 minutes or until filling is set and edges of crust are golden. With tip of knife, gently loosen tassies from muffin-pan cups and place on wire rack to cool completely. Store tassies in tightly covered container up to 1 week.
added by
supersalad
nutrition data
229 calories, 15 grams fat, 23 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
December 19, 2010
Yummy recipe! I had to adjust the recipe to make 30. I used left over refridgerated pie crust for the shells and used the food processor for the filling ingredients except for the pecans. I filled the crusts almost to the top of the crust and when they baked they puffed up but fell after taking them out of the oven. They taste just like pecan pie!! Awesome! Thank you!