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!!

Mimi's Cafe Carrot Bread

1 1/2 Cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 Cup oil
1 Cup brown sugar
3 eggs
1/2 Cup walnuts, chopped
1/2 Cup diced canned pineapple
1/2 Cup raisins
1 Cup shredded carrots

Grease bottom of a loaf pan and line with parchment paper. Grease parchment paper.
Sift flour and other spices into a large mixing bowl.
In a separate bowl, whisk together oil, sugar and eggs. Mix into flour mixture.
Add walnuts, carrots, pineapple and raisins. Mix well.
Pour into prepared pan.
Bake at 350 for 50-60 minutes.

Aebleskiver

2 Cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 Cups buttermilk
3 eggs, separated
1 tsp vanilla
3 TBS melted butter
Sift dry ingredients. Mix all ingredients except the egg whites. Beat these separately and fold in at the last with the 3 TBS melted butter. Fry in Aebleskiver pan with oil in each rounded cavity.
Serve with powdered sugar, jam or syrup.
After visiting Solvang I looked for my Aebleskiver pan and found it. Now we can have them anytime we want.

Simply Delicious Pesto Pasta

Cook 8 ounces pasta.
1 Small onion diced
1 medium zucchini sliced
1 pound chicken tenders, grilled and sliced
Pesto - homemade or store bought
Saute onion and zucchini in a little olive oil til slightly brown. Add chicken and pasta, stir in pesto to taste. I just added a spoon full at a time. I also added a couple of tablespoons of liquid from the cooked pasta. Heat and top with grated Parmigiano Reggiano cheese.
This recipe would be great with mushrooms, yellow summer squash, red peppers etc. Anything from your garden.

Flat Bread Tacos

1 C sour cream
2 -3 tsps taco seasoning mix
1 lb. ground beef
1 pkg taco seasoning (season to taste)
1 recipe of flatbread (see below)

Optional toppings: sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving.(at least 30 minutes)

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.

Flatbread

1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a "dry fry" Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.

I got this recipe from yourhomebasedmom. We had it last night and it was very very good. Dad like it.

Ooey Gooey Turtle Bars

- 1 package refrigerated sugar cookie dough - 16.5 oz. - 2 cups semi-sweet chocolate chips - 3 cups chopped pecans - 1/2 cup butter - 1 jar caramel topping - 12.25 oz - 1/2 cup brown sugar - 1 cup graham cracker crumbs Container: 9 x 13 baking pan Prep Time: 45 minutes Cook Time: 30 minutes

Preheat the oven to 350° F. Press the sugar cookie dough into the bottom of an ungreased 9 x 13 pan. Sprinkle half the chocolate chips and chopped pecans over the sugar cookie dough. Press the chocolate chips and pecans into the dough lightly. Melt the butter over medium-high heat in a heavy saucepan. Add the caramel topping, brown sugar, and graham cracker crumbs to the melted butter and stir to combine. Bring mixture to a boil, stirring continuously. Pour this mixture over the crust and spread out evenly. Sprinkle the remaining chocolate chips and pecans over the top of the caramel topping layer. Bake for 25 to 35. The bars are done when the edges are golden brown and the pecans are slightly toasted. Remove from the oven and place on a cooling rack. Allow the bars to cool for 30 minutes; then loosen them from the sides of the pan only. Leave them in the pan to cool completely before cutting.