Pecan Tassies (fun for teaparty's)

Pecan Tassies
Makes 24 tassies

1/2 cup plus 1 tablespoon softened unsalted butter, divided
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
1 egg
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup chopped pecans
24 pecan halves

1. In a large bowl and using an electric mixer at medium speed, combine 1/2 cup butter and cream cheese; beat until well combined. Reduce mixer speed to low, and add the flour. Beat until combined. Wrap the dough tightly with plastic wrap, and refrigerate for 1 hour.

2. Preheat oven to 325˚.

3. Shape dough into 24 (1-inch) balls, and place in the wells of a mini muffin pan. Press the dough evenly into bottoms and up the sides of the wells.

4. In a medium bowl and using an electric mixer at medium speed, combine the egg, brown sugar, vanilla extract, remaining 1 tablespoon butter, and salt; beat until well combined. Fold in the chopped pecans.

5. Spoon the pecan filling evenly into each dough cup, and top each with a pecan half. Bake for 30 to 35 minutes, or until the crusts are golden brown. Remove from oven, and let cool for 10 minutes. Transfer the tassies to a wire rack, and cool completely.

(From TeaTime Magazine)

Asian Chicken Slaw

From Myrecipes.com

Ingredients
Slaw:
2 1/2 cups shredded cooked chicken breast (about 1 pound)
3/4 cup finely chopped celery
1/2 cup chopped sugar snap peas
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 (10-ounce) package angel hair slaw
1 (8-ounce) can sliced water chestnuts, drained

Dressing:
1/4 cup cider vinegar
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Remaining ingredients:
1/4 cup slivered almonds, toasted
1 teaspoon sesame seeds, toasted
Preparation
To prepare slaw, combine the first 7 ingredients in a large bowl.

To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.

Mindy's Chocolate Molten "Baby Cakes"

Mindy's Chocolate Molten "Baby Cakes"

2/3 c Semi-Sweet Chocolate Chips
1 stick Butter
1 c Powder Sugar
Pinch Salt
1 t Pure Vanilla Extract
2 Eggs
2 Egg Yolks
6 T Flour
12 Paper Cup Liners

Preheat oven to 425*. Melt chocolate and butter
(on stove or in microwave for 30 second increments.)
Stir with wire whisk until chocolate is completely
melted. Stir in sugar, salt & vanilla until well blended.
Blend in eggs and yolks one at a time with whisk
and then mix in flour until well blended.
Divide batter between 12 paper-lined medium
muffin cups. Bake for 10 minutes until sides are firm,
but centers are soft and let stand for 1 minute.

Strawberry Cream Pie

Strawberry Cream Pie

Graham Cracker Crust:
1 package graham crackers (made into crumbs)
1/4 c sugar
6 T butter, melted

Combine ingredients and press into 9 inch pie plate.
Bake at 375 degrees for 5-8 minutes or
until the edges are lightly browned. Cool.

Sparkling Glaze:
1 c strawberries
1/4 c sugar
1 cornstarch
1/4 c water
few drops red food coloring

Crush 1 cup strawberries. Combine sugar
and cornstarch in small saucepan.
Add water and crushed strawberries.
Cook and stir over medium heat until clear
and slightly thickened. Tint with food coloring to
turn glaze from pink to red. Cool.

Creamy Filling:
8 oz. cream cheese, softened
1/2 c powder sugar
1 t pure vanilla extract
1 c heavy cream, whipped
4 c strawberries

Blend cream cheese and sugar.
Stir in vanilla. Fold in whipped cream.
Spread evenly in cooled crust and refrigerate.

To assemble: Place whole strawberries stem side
down on top of creamed filling (or you could cut them up
which is what I will do next time!) Spoon glaze over berries.
Chill for at least three hours. Enjoy!

MY Version of Layered Cookie Bars!

Mindy's Layered Cookie Bars

1 cube butter, melted
1 bag graham crackers, crushed
1 cup shredded coconut
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 cup sliced almonds
1 can (14 oz) sweetened condensed milk

Preheat Oven 350*
Layer all ingredients into 13x9 pan.
Bake for 25 minutes and let cool.
E N J O Y !! (VERY Rich!!)

Home Made Pizza!!

I found a quick and easy dough recipe from my friend
and I always make two pizzas! One of our "usual"
which is pepperoni and pineapple! And the other
pizza is whatever I concoct at the time!Quick & Easy Dough Recipe
(Makes 2 crusts)

1 T Instant Yeast
1 c Warm Water
2 T Sugar
2 T Oil
1 t Salt
2 1/2 c Flour

Preheat Oven with Pizza Stone inside to 450*
Whisk yeast, water, and sugar. Add remaining
ingredients and knead together. I split dough in half
and place in two separate bowls (sprayed with Pam)
and then let rest 5 minutes.

Take dough and spread out on pizza peel with
cornmeal on both sides of dough. Add sauce, cheese and
toppings then bake on pizza stone for 12-15 minutes!

Mindy's Home Made Pizza Sauce

1 can Italian Diced Tomatoes (I like Walmart brand)
1-2 T Brown Sugar
1 T Minced Garlic
1/2 t Salt
Fresh Cracked Pepper to taste
1 t Chopped Onion
1 t Italian Seasoning

Mix everything in blender
and put on pizza! If you like a thicker sauce,
you can add some tomato paste

On this pizza I put my home made sauce,

shredded mozzarella and cheddar cheese,
pepperoni and pineapple tidbits!!

On this pizza I put my home made sauce, fresh
mozzarella cheese and basil from my garden!

What pizza toppings do you like?
I made another concoction of dough, fresh whole ricotta,
fresh mozzarella, evoo, garlic, artichoke hearts,
spinach, & basil that was also D E L I C I O U S!!

Mindy's Beef Enchiladas!!

Mindy's Beef Enchiladas

* 1 T EVOO
* 1 lb. hamburger
* 10 small fresh flour tortillas
(Walmart has these homemade-hot when you buy them!!)
*1 can (10 oz) La Victoria mild enchilada sauce
1 can (4 oz) chopped chilis
*Spices to taste...Cumin, Coriander, Salt, Pepper, Chopped
Onion, Chopped Garlic, Chili Powder, and Italian Seasoning
* 3 cups cheese shredded (I used cheddar and mozzarella)

Preheat oven 350*
Brown hamburger in EVOO. Mix chilis, all spices
and 1/3 of cheese and sauce with meat.
Divide evenly into 10 tortillas. Make 2 rows of five
enchiladas in pan. Cover with remaining sauce and
cheese. Bake 20 minutes until melted.

***Serve with avocadoes, olives, corn, black beans,
salad with Litehouse buttermilk ranch, cilantro,
and Herdez medium tomato salsa!!***

Y U M M Y !!