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Vicky Brown's Pecan Tassies

Crust:

½ pound of margarine or butter (unsalted)

6 ounces cream cheese

2 cups sifted all-purpose flour

Let butter and cream cheese come to room temperature. Mix together. Add flour ½ cup at a time. Work with fingers until mixed. Refrigerate one hour. Form into balls a bit smaller than a quarter. Press into small muffin tins (I use the kind that have Teflon lining so they won't stick). Form into a shell with fingers. Add one scant teaspoon of filling to each one. (Tip: If you put too much filling in them, the filling overflows the shell and makes the tassies stick to the pan. Less is more in this instance.)

Filling:

2 eggs, beaten with fork

1 ½ cup dark brown sugar

½ cup melted margarine or butter (unsalted)

1/8 tsp. salt

Stir enough to mix, add:

1 cup broken pecan pieces

1 tsp. vanilla

Stir to mix. Spoon into crust.

Bake at 350 degrees for 25 minutes, then turn down to 250 degrees for 10 minutes.  Cool. These freeze well and thaw in minutes.

Peggy Furr's Strawberry Salad

Ingredients:

1 large package of strawberry gelatin

1 8-ounce container of sour cream (room temperature)

Directions:

Dissolve gelatin in water.

Mix it with pineapple, bananas, strawberries and nuts in a bowl.

Enjoy!

Homemade Scratch Brownies

4 squares of unsweetened chocolate

¾ cup (1 and ½ sticks) of margarine

1 cup chocolate chips (optional)

Preheat oven to 350 degrees.

Melt chocolate and margarine in microwave for about two minutes, or until chocolate is melted. Be careful not to burn it. Stir. Add sugar and mix. When sufficiently cooled, mix in eggs and vanilla. Add flour – and if using nuts and chips, add them, too. Spread in a 13x9 pan and bake at 350 degrees for 30 to 35 minutes. Do not over-bake or them will become dry. Cool completely before cutting (hint: For non-stick cutting ease, I use a plastic knife.) Store covered, but don't expect them to last long!

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