Pecan Tassies

1/2 c. butter
3 oz. pkg. cream cheese
1 c. flour
Pinch of salt

Mix well butter and cheese. Add flour and salt. Makes 24 balls. Then press in Tassie pans with fingertips.

FILLING:

1 egg
3/4 c. brown sugar
1 tbsp. butter
1 tsp. vanilla
2/3 c. coarse pecans
Pinch of salt

Beat egg, sugar, butter, vanilla until smooth. Stir in pecans. Put 1 teaspoon filling in each cup. Bake at 350 degrees for 25 minutes or until filling sets. Remove from pan and place on rack to cool.

Chicken Yakisoba Noodles

1/2 C soy sauce

1/2 C water

1/2 C sugar

6 Tbsp sesame oil, divided

1 Tbsp minced garlic

1 Tbsp minced ginger

4 boneless, skinless chicken breasts, cut into bite size pieces

4 (7 oz.9 pkg. yakisoba noodles, uncooked

1 carrot, peeled and finely julienned or chopped

1 onion, finely chopped

sesame seeds, chopped nuts or sliced green onions for garnish

In a medium bowl, mix together soy sauce, water, sugar, 2 Tbsp sesame oil, garlic and ginger.

Place the chicken in a pastic bag and add 6 Tbsp of the soy sauce mixture; close bag and marinate in the refrigerator for 24 hours. Reserve remaining soy sauce mixture for cooking noodles.

Remove the noodles from the package and gently separate. Reserve seasoning packets for another use.

In large skillet or wok over high heat, heat 2 Tbsp sesame oil. Add carrot and onion; saute until almost brown. Reduce heat to medium and add noodles. Stir fry 5-6 minutes or until they begin to stick to the pan. Add the reserved soy sauce mixture and stir fry for 3-5 minutes longer. Meanwhile, in a separate skillet, heat remaining 2 Tbsp sesame oil. Saute the chicken until cooked through.

Dad and I had this on Monday night. It is straight from yourhomebasedmom. Great!!