Pecan Toffee Tassies

A great holiday finger food!

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• Cook Time:

  25 min

• Level:

  Easy

• Yield:

  4 dozen

Ingredients

• 1 (15-ounce) package refrigerated pie crusts
• 1/4 cup (1/2 stick) butter, melted
• 1 cup firmly packed brown sugar
• 2 tablespoons all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup finely chopped pecans
• 1 package of heath toffee baking chips

Directions

Preheat the oven to 350 degrees F.

Unroll the piecrusts onto a lightly floured surface. Roll into 2 (15-inch) circles. Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. Place in 1 3/4-inch muffin pans, pressing on the bottoms and up the sides of each of the mini-muffin cups. Combine the melted butter, brown sugar, flour, and eggs in a large bowl, mixing well. Add the vanilla. Stir in the pecans and brickle chips. Spoon the pecan filling evenly into the pie shells. Bake for 25 minutes, or until filling is set and crust is lightly browned. Cool in pans on wire racks

Paula Dean Pumpkin Bars

Warning!!!No Diets Allowed!!!
These bars are delish and easy to make!

Ingredients

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.  Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars

Salsa Chili

This is my new favorite way to make chili.  It's a little sweeter and chunkier than regular chili, and like all chili's easy to make in the crock pot!

1 pound of ground meat (we prefer deer) but you can use beef or turkey
1 pk cocktail weenies
1 chili seasoning pack
1/4c water
(2) 15 oz  cans of chili beans
(1) 15oz can of petite diced tomatoes
15-20oz of your favorite salsa- I prefer fresh salsa, either homemade or salsa you can buy in the produce aisle
Mrs. Dash Chili seasoning
1/2 tbsp sugar

To Garnish
-Sour Cream
-Cheddar Cheese
-Crackers
-Diced onions


Brown the meat in a skillet and drain.  Cut the cocktail weenies in half and add to skillet, stir in chili seasoning packet with 1/4 c water, cook until simmer stirring constantly.  In the crock pot add, chili beans, tomatoes and salsa.  Add the meat from skillet.  Season to taste with Mrs. Dash (how spicy do you want it?)  and add sugar.  Turn crock pot on low and let sit for 4 hours or High and let sit for 1 hour.
Garnish with your favorites and enjoy!