Pecan Tea Tassies

Small, sweet and nutty tarts!

Like many people, I enjoy pecan pie, in fact, it was my mom's favorite. But, also, like many people, it's rich and a sliver will do. But, these mini pecan pies, are little gems that you can pop right into your mouth! They're not as sweet as the full pie, but are so tasty and filled with chopped pecans tucked into a tender cream cheese crust. 

Instructions:

Preheat oven to 350'F. Lightly coat mini-muffin tins with cooking spray.

Dough:

1 cup butter or margarine

8 oz. cream cheese

2 cups flour

Beat butter and cream cheese until smooth; add flour gradually, cover and chill 1 hour in refrigerator

Filling:

2 Tbsp. butter, melted

2 tsp. vanilla extract

3 eggs, well beaten

2 cups brown sugar

Beat together...then

Fold in 2 cups chopped pecans

Remove dough from refrigerator and form into 1" round balls.  Place balls in greased tin (mini-muffin pans) and gently press into the bottom and up the sides of the mini cupcake openings.  

Fill each cup with the pecan mixture 3/4 full. 

Bake at 350'F. for 15-20 minutes or until edges are golden and filling is puffed up.

Cool in pans for 2 minutes then remove onto a wire rack.

Yields: 4 dozen tarts

A Tip from Grammy:

-Divide in half for a smaller gathering

-They freeze well in an airtight container for up to 2 months

-Dust with confectioners' sugar, if desired.

FOR CHOCOLATE LOVERS!

Fudge Sweethearts:

Make half of the cream cheese dough as for the Pecan Tea Tassies and follow the instructions through placing dough balls into the mini-muffin tins.

Fudge Filling:

1 cup or 6 oz. pkg. of semi-sweet chocolate morsels

1/2 cup sugar                                              

1 Tbsp. milk

1 Tbsp. butter

1 tsp. vanilla extract

1 egg, beaten

Melt morsels in top of double boiler. Stir in remaining ingredients until blended.

(Add  1/2 cup chopped pecans, if desired)

Place a scant Tbsp. of filling in each pastry, top with pecan half. 

Bake at 350'F. for 15-20 minutes or until edges are golden and filling is puffed up.

Remove  from oven and cool; when cooled, sprinkle with confectioners' sugar.

Yields: 2 dozen

Fudgy goodness all through!

Be encouraged!

"God is my strong fortress, He makes my way perfect."  2 Samuel 22:33

Easy Crockpot Grape Jelly Meatballs

Need a quick appetizer? I've got you covered!

Photo from Pinterest

I've been a bit nostalgic lately and started watching some YouTube videos of Christmases past and the old-time recipes that were so popular in the 60's and 70's. I had totally forgotten about these little meatballs, and it surprised me a little when I realized that, because I usually never forget delicious food. 

My family never made these ourselves because the only meatballs that came out of our Italian kitchens were covered in sauce and "on top of spaghetti"!  Once you had my mom's homemade meatballs, others were just unacceptable...even if they weren't meant to be Italian. LOL.

But, times are different now and people look for easy, yet yummy, recipes that they can fix and forget about it!  This recipe is just that and if memory serves right, these little gems were VERY yummy, indeed!

Ingredients:

32 oz. frozen, fully cooked meatballs

12 oz. bottle barbecue sauce (Sweet Baby Ray's) or chili sauce

10 oz. grape jelly or jellied cranberry sauce

1/2 Tbsp. Worcestershire sauce (optional)

Instructions:

In a slow cooker, combine the barbecue sauce, grape jelly OR cranberry sauce and Worcestershire sauce; whisk until smooth and combined.

Add in the meatballs and toss until all are coated.

Place the lid back on the crockpot and cook on low for 4 hours (or high for 2 hours) stirring occasionally toward the end.

Turn the slow cooker to warm and enjoy!

Yields: 10 servings/5 meatballs each

A Tip from Grammy:

-You can serve in a tray with toothpicks, but the crockpot will keep them warm.

-Store leftovers in an airtight container in the fridge for up to 4 days.

-Warm them in the microwave in 30-second intervals or use a slow cooker on the “low” setting, stirring occasionally, to gradually heat them up for a gathering.

-These are great for game day or anytime you've got a crowd gathering.

Be encouraged!

"Rejoice in hope, be patient in tribulation, and be in constant prayer."  -Romans 12:12

Joanna Gaines' Pumpkin Cream Cheese Bread

Excellent Fall Quick-bread!

Photo from Taste of Home website

I've always wondered why these are called "quick" breads...they take at least an hour to bake! LOL! But, I must say, they're always worth the wait. I think I just found the prize standard for Pumpkin Bread too, with its' wonderful fall spices and tangy cream cheese, this is truly a winner in my book!

I was watching Joanna Gaines make this beautiful pumpkin loaf the other day on her show and then was thrilled when I found it online and get to share it with all the other pumpkin lovers out there! 

It's not a difficult recipe to make and since I make pumpkin bread with a cream cheese spread every year, I thought, "What a great way to combine the two!" Yes, I should have thought of this ages ago...but it's never too late to kick up a favorite recipe. Right?

Ingredients:

Cream Cheese Filling:

4 oz. cream cheese, softened

3 Tbsp. sugar

1 egg yolk

1/2 tsp. pure vanilla extract

In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla. Mix with a hand mixer or a stand mixer on medium speed until smooth. Set aside.

Pumpkin Bread:

1 3/4 cups flour

1 1/2 cups sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves (If desired)

1/2 tsp. salt

1 cup canned pumpkin puree (not pie filling)

8 Tbsp. butter

1 egg

1/3 cup whole milk

1 tsp. pure vanilla extract

Preheat oven to 350'F. Prepare a 9x5" loaf pan with cooking spray.

In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt. Set aside.

In another bowl, combine the pumpkin, melted butter, egg, milk and vanilla. Mix on low speed until smooth. Gradually add in the dry ingredients mixture, mixing slowly until just combine. Mix for 30 seconds on medium-high speed.

Layer the batter:

Scoop one-third of the pumpkin batter into the prepared loaf pan. Spread half of the cream cheese filling over the top with a spatula. Add another third of the pumpkin batter. Spread the rest of the cream cheese filling over top and then drop spoonfuls of the remaining pumpkin batter over top.  Use a knife to cut through the batter to create a swirl on top.  

Photo from Taste of Home website

Place in preheated oven and bake for 1 hour and 10 minutes. Insert a toothpick to be sure it comes out clean.

Once fully baked, remove from oven and allow it to cool for 20 minutes in the pan before transferring the loaf to a cooling rack. Cool one hour before serving.

I doubled it, hot out of the oven!

Be encouraged!

Create in me a clean heart, O God; and renew a right spirit within me. -Psalm 51:10

Chicken Pot Pie

Comfort food at its' best!

This is the time of year I start thinking about, what we call, "comfort food." This recipe is one of my favorites, easy and full of flavor!

This is an excellent recipe and one that's quick to make, and you can simplify it more by buying a premade crust from your grocery store.

It's a great way to use leftover chicken or turkey.  I also love using Rotisserie chicken because it adds extra flavor and is always tender.

My granddaughter's husband said he wasn't a fan of pot pie, but he would taste it anyway.  Yay, a convert!   He loved it, and is looking forward to it again.  Guess I'm going to have to make this soon!

Since we're getting close to  Thanksgiving, this is a great way to use up some of that leftover Turkey.  Just substitute it for the chicken and "Viola!"  Turkey Pot Pie.

Crust:

2 cups all-purpose                                 

1 tsp. salt
2/3 cup plus 2 Tbsp. shortening         
4-6 Tbsp. cold water


Filling:
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 cups chicken broth (from 32 oz. carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
3 med. potatoes, par-boiled and diced

Instructions:

Heat oven to 425'F. 

Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumbs.  Mix in enough cold water with fork until flour is moistened.  Divide dough in half.  Shape each half into a ball;  flatten slightly.  Wrap 1 ball in plastic food wrap; refrigerate.

Roll out remaining ball of dough onto lightly floured surface into 11" circle.  Fold into quarters.  Place dough into ungreased 9" pie plate; unfold dough, pressing firmly against bottom and sides.  Trim crust to 1/2" from edge of pan; set aside.

In 2-quart saucepan, melt butter over medium heat.  Add onion; cook 2 minutes, stirring frequently, until tender.  Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.  Stir in chicken and mixed vegetables.  Remove from heat.  Spoon into crust-lined pie plate.

Roll out refrigerated ball of dough onto lightly floured surface into 11" circle.  Gently fold dough into quarters.  Place dough over filling; unfold to cover top.  Trim, seal and crimp edges.

Bake 30-40 minutes or until crust is golden brown.  During the last 15-20 minutes of baking, cover edge of crust with strips of aluminum foil to prevent excessive browning.

Let stand 5 minutes before serving.

Yields: 6

Be encouraged!
"You have made known to me the paths of life; you will fill me with joy in your presence."   -Acts 2:28

Chickpea, Beets & Feta Salad with Lemon Vinaigrette Dressing

Vibrant and full of flavor!

(Photo from Pinterest)

I just found this recipe on Recipes-Technical and was instantly drawn to its' bright, bold colors. This is most definitely my kind of salad! I love beets, chickpeas and feta cheese, so I'm thinking, "How can I go wrong with this beautiful (and even healthy) salad?"

This salad is all about balance. The chickpeas add protein and fiber, making it filling. Beets bring sweetness and a vibrant color. Feta contributes a salty, creamy element that complements the other ingredients. The vinaigrette ties it all together with bright lemon and savory garlic. The result is a salad that’s as beautiful as it is delicious. It’s also versatile, budget-friendly, and perfect for meal prep. Whether you’re serving it chilled at a picnic or warm with roasted veggies, it works any time of year. (quote from Recipes-Technical)

Just think...no boring lettuce, no bland dressing, just a flavor-packed dish that will satisfy! Now that's my kind of salad! See that? I love it and it doesn't even have any chocolate in it...LOL!

Vinaigrette: 

1/4 cup olive oil

2 Tbsp. lemon juice, freshly squeezed is best

1 clove garlic, finely minced

Salt and Pepper to taste

Whisk together in a small bowl until well combined, and set aside while you combine the salad ingredients. 

This dressing goes beautifully with earthy beets and chickpeas.

Salad Ingredients:

1 can (15 oz.) chickpeas, drained and rinsed

2 medium beets, cooked, peeled and diced *(for best flavor, roast in oven)

1/2 cup feta cheese, crumbled

In a large bowl, combine chickpeas and diced beets. Add crumbled feta cheese. Pour the vinaigrette over the top and toss gently to coat everything evenly. 

Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Let stand 10-15 minutes to allow the flavors to blend.

*If using greens or herbs, fold them in just before serving to keep them fresh. Serve chilled or at room temperature.

Serve chilled or room temperature. Store in airtight container in the fridge for up to 3 days.

Yields: 4 servings

Roasting concentrates the beets' sweet, earthy flavor. 

Prepare the beets. Trim the leafy tops, leaving about an inch of stem attached. Scrub the beets thoroughly to remove any dirt.

1. Wrap in foil. Drizzle the beets with olive oil and season with salt and pepper. Wrap each beet tightly in aluminum foil to seal in moisture and flavor.
2. Roast until tender. Place the foil packets on a baking sheet and roast in a preheated oven at 400°F (200°C) for 45 to 60 minutes, or until you can easily pierce a beet with a fork.
3. Cool and peel. Let the beets cool slightly until they are comfortable to handle. Once cool, the skins will easily slide off using your hands or a paper towel to rub them. 

A Tip from Grammy:

-Add thinly sliced red onion for another layer of flavor

-Add grilled chicken or salmon for a full meal

-Serve with warm pita or a crusty bread

-Sprinkle the top with a touch of chopped, fresh parsley or dill, if desired.

Be encouraged!

"But the fruit of the Spirit is love, joy, peace, long-suffering, gentleness, goodness, faith..."   -Galatians 5:22

Libby's Pumpkin Bars

The ultimate pumpkin treat!

Photo from Pinterest

I've enjoy my share of store-bought pumpkin bars, but I have to say...there is no comparison to these! They're moist with a rich pumpkin flavor, and topped with luscious cream cheese frosting...perfection!

Somehow, people who aren't even that crazy about pumpkin love this dessert, and those who do like pumpkin flavors, rave about these bars.

Another great thing about this recipe is that it only takes about 10 minutes of prep work, then 30 minutes in the oven. Let cool (waiting for this is the hardest part. LOL),  frost and you're ready for a real treat!

Ingredients:

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

4 egg whites

1 2/3 cup granulated sugar

1 cup vegetable oil

1 (29 oz.) can pumpkin puree (NOT pumpkin pie filling)

Cream Cheese Frosting:

8 oz. cream cheese, softened to room temperature

1/2 cup butter, softened

1 tsp. vanilla extract

3 1/2 cups confectioner's sugar

Milk (enough to make the right consistency)

Instructions: 

Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray, set aside. 

In a large bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites until foamy.

Switch to the paddle attachment (or continue using the hand mixer). 

Add the sugar, oil, and pumpkin. Mix to combine. 

Add the dry ingredients to the wet ingredients. Mix to combine. Spread the batter into the prepared baking sheet. 

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs on it. Remove from the oven and allow to cool completely before frosting it. 

Cream Cheese Frosting:

Beat the butter and cream cheese until smooth and fluffy about 2 minutes. 

Add the powdered sugar and vanilla. Beat until smooth. 

Add milk a little at a time, to create your desired spreading consistency. Once the pumpkin bars have cooled, spread frosting on top!

A Tip from Grammy:-Let the cream cheese sit at room temperature for about an hour to ensure it’s soft enough to combine smoothly in the frosting. 

-Use room temperature wet ingredients.

-The frosting needs to be stored in the fridge in an airtight container (good for up to 7 days). If you have bars that are frosted, store in the fridge as well.


Be encouraged!"I (God) will refresh the weary and satisfy the faint."  -Jeremiah 31:25

No Cook Cranberry Relish

Bright and tangy addition to any holiday meal!

Today, I had a dentist appointment for a cleaning. My dental assistant and I like to talk about different recipes, since we both enjoy cooking and baking for our families. She told me about a no-bake cranberry relish that she makes every year for Thanksgiving and I think it sounds wonderful. I'm definitely looking forward to making it for this year's holiday! Thanks, Peggy Sue! 

You just make it night before and let the flavors marry overnight, creating a bright, fresh new cranberry dish for everyone to enjoy! 

Ingredients:

1 (12 oz.) bag fresh cranberries

1 medium apple, cored and quartered (a crisp variety like Granny Smith or Honeycrisp works best)

1/2 large navel orange, seeded and quartered (leave peel on)

1/2 to 1 cup sugar, to taste

1/2 tsp. ground cinnamon

Instructions:

Add the cranberries, apple and orange quarters to the bowl of a food processor.

Pulse the ingredients until they are uniformly, coarsely chopped. Be careful not to over-process into a puree.

Transfer the mixture to a bowl and stir in the sugar and cinnamon. taste the relish and add more sugar if you prefer a sweeter relish. Don't forget to save some for that leftover turkey sandwich...yum!

Cover and refrigerate for at least 8 hours to allow the flavors to meld. This relish can be stored for up to three days.

A Tip from Grammy:

-Add a pinch of nutmeg along with the cinnamon for an even more festive flavor.

-Stir in 1/2 cup of chopped pecans or walnuts for a crunch.

-For a richer flavor, mix in a tablespoon or two of an orange-flavored liqueur like Triple Sec or Grand Marnier. 

Be encouraged!

"For the wages of sin is death, but the gift of God is eternal life through Jesus Christ, our Lord."  -Romans 6:23