Easy Pecan Pie Tarts

            These pecan tarts are so easy to make and they melt in your mouth.  I won a dessert contest with this recipe and people always rave about how well they turn out.  Such a satisfying dessert to serve and to eat.  They make a great finger-food style dessert for entertaining. 

 

For the shells:

·        2 c. flour

·        1 c. butter, softened

·        6 oz. cream cheese

 

For the filling:

·        1 ½ c. chopped or halved pecans

·        1 ½ c. brown sugar

·        ¼ c. butter, softened

·        2 eggs

·        2 tsp. vanilla

·        ¼ tsp. salt

 

First make the shells by creaming the cream cheese and butter together and then add in the flour.  Roll the dough into small balls (about 1” in size) and place the balls into the refrigerator to chill. 

 Preheat oven to 350 degrees. 

 Mix together by spoon the ingredients of the filling.  Do not beat the mixture. Once the dough balls have chilled, take each one and press them into a muffin tin.  Pour the filling on top of each shell.  Bake for 25-30 minutes. 

     These freeze really well.

 

            If you love pecans like I do, be sure to try out my recipe for Pecan Pie Bars and for my Texas Sheet Cake.

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Easy Pumpkin Pull-Apart Bread

    I make many things from scratch but sometimes I want a shortcut and today is one of those times.  This is a simple easy recipe using a can of “big” biscuits from the store.  Follow my steps and you’ll have an easy dish that is perfect for breakfast or with a cup of coffee following dinner.

 

FOR THE BREAD:

·        ¾ c. pumpkin puree

·        ½ c. sugar, divided

·        1 can (8 ct.) big biscuits (similar to Grand biscuits)

·        1 lg. egg

·        2 tsp. cinnamon

·        1 tsp. vanilla

·        ½ tsp. nutmeg

·        ½ tsp. cloves

·        ½ tsp. ginger

 

For the Glaze:

·        ½ c. powdered sugar

·        3 T. milk

·        1tsp. cinnamon

·        ½ tsp. vanilla

 

            Preheat your oven to 350 degrees.  Spray a large loaf pan with cooking spray or smear with butter and set aside.  In a small bowl, mix together the pumpkin puree, vanilla, ¼ c. of the sugar, 1 tsp. of cinnamon, the rest of the spices and egg.  Set aside.

Stir together the remaining sugar and the other teaspoon of cinnamon in a small bowl.  Set aside

            Open up the biscuits and separate each biscuit into two layers so you end up with 16 biscuits.  Smear some of the pumpkin mixture (about a tablespoon amount) onto one side of each biscuit.  Sprinkle the cinnamon/sugar mixture onto each biscuit on top of the pumpkin mixture.  

 

            Stack the biscuits 4 biscuits high on top of one another and then place the stacks onto their sides in a row into the prepared loaf pan.  Be sure that the sides without any filling on them or on both ends of the pan.

 

 

Bake for 40-42 minutes or until golden brown.  Remove and allow  to cool for about 15 minutes.  As it cools, make the glaze by whisking all the glaze ingredients together until smooth.  Drizzle on the glaze.  Pull some of the biscuits apart and enjoy.  Do not worry if the middle is gooey.  It just makes it taste so much better.

 

 

8 servings.  25 carbs per serving.

              If you have the time, you can make these from scratch using my biscuit recipe which makes these so much better. 

 

 

            Love pumpkin and want some more awesome and delicious pumpkin recipes, be sure to check out my recipes for Pumpkin Sheet Cake, Pumpkin Chocolate Chip Coffee Cake and Pumpkin Snickerdoodles!

 

Pumpkin Breakfast Cookies

     

     Cookies for breakfast…yes please!  Soft, chewy and packed full of pumpkin, dried cranberries and pecans.  Very satisfying and filling!  These breakfast cookies are worth waking up for! 

 

·        2 c. all-purpose flour

·        1 c. brown sugar

·        1 c. pumpkin puree (NOT pumpkin pie filling)

·        1 c. butter, softened

·        1 c. chopped pecans or your choice of nuts

·        ½  c. dried cranberries

·        1 lg. egg

·        2 tsp. cinnamon

·        1 tsp. vanilla

·        1 tsp. baking powder

·        ½ tsp. baking soda

·        ½ tsp. salt

·        ½ tsp. nutmeg

·        ¼ tsp. cloves

  

Preheat your oven to 375 degrees. 

In a bowl, add in the flour, baking powder, baking soda, salt and the spices.  Stir to just combine. 

In a large mixing bowl, beat together the sugar and the butter on medium speed for 2-3 minutes.  Add in the pumpkin, egg, and vanilla.  Beat to combine.  Slowly add in the flour mixture and beat on low until it is well blended.  Stir in the nuts and cranberries. 

Drop by spoonfuls onto an ungreased cookie sheet. Flatten each cookie slightly.  Bake for 10-11 minutes or until the cookies are golden brown. 

 

     Other recipes of mine that are so good and contain cranberries include:  Cranberry Chutney, White Chip & Cranberry Cookies, and Cranberry Chocolate Chip Bread.

 

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