Cookie Countdown - Pecan Tassies

Is there anything more fun at Christmas than a gift of cookies and fudge? Okay, that is arguable, but getting a gift of baked goods is really fun. We always baked cookies for Christmas when I was a kid, and they were always served to guests in our home, but I don’t remember my mom packaging them up as gifts.

The first time I received a gift of cookies, I had just moved up to northern California, and had made some new friends. One of these new friends, Janet, left a shirt box packed with cookies on my doorstep. She went out of her way to deliver her delicious and carefully packed gift of cookies. I was touched. And, I have given Christmas gifts of homemade treats ever since.

These Pecan Tassies have been part of my Christmas cookie giving for over 20 years. I have to laugh when I see the picture of the Pecan Tassies in the Philadelphia Cream Cheese Cookbook though. Their Pecan Tassies are perfect—My Pecan Tassies are a bit more rustic. I like rustic, and these mini pecan tarts taste delicious either way.

Come back tomorrow to see the next cookie recipe I will be sharing.  

Pecan Tassies 
Adapted from Philadelphia Cream Cheese Cookbook  
Printable Recipe
1 8-ounce package cream cheese, softened
1 cup butter, softened
2 cups flour
2 eggs, beaten
1 ½ cups packed brown sugar
2 teaspoons vanilla
1 ½ cups chopped pecans
Powdered sugar for dusting

Add the cream cheese and butter to the bowl of a stand mixer, and beat until well blended. Add the flour and mix well. Place the dough in plastic wrap and chill for at least one hour.

Preheat the oven to 325°F. Divide the dough into quarters, and divide each quarter into 12 balls. Press each ball onto the bottom and sides of miniature muffin tins.

Combine eggs, brown sugar and vanilla, and stir in the pecans. Spoon the pecan mixture into the pastry shells, filing each cup.

Bake for 30 minutes, or until the pastry is golden brown. Cool 5 minutes and remove from the pans. Sprinkle with powdered sugar. Makes 4 dozen.

Goat Cheese with Sun Dried Tomatoes and Rosemary

Happy Thanksgiving!

 

I am a guest at Lynn’s Thanksgiving table again this year, and frankly, I’m happy and relieved.  I’m sure I will be hosting again sometime, but tomorrow we will be heading up to Lynn’s.  I am bringing these Mashed Potatoes, green beans and this Cranberry Salsa.  I am also thinking of bringing this Goat Cheese with Sun Dried Tomatoes and Rosemary appetizer.

My friend Janet, of Surfer Soup claim to fame, serves this up a regularly at camping trips and events are her house.  And, if you know Janet, you would know she would never serve it up as fussily as I have, but it is just as delicious.  She layers the tomato rosemary mixture on top of the goat cheese and serves it just like that.   She says the secret is in the crackers, and she is right.  Serve Trader Joe’s Raisin Rosemary Crisps or something similar.

Goat Cheese with Sun Dried Tomatoes and Rosemary

Printable Recipe

1 5-ounce log of fresh goat cheese

½ cup chopped sun-dried tomatoes (use tomatoes in olive oil)

1 teaspoon chopped fresh rosemary

pinch of salt

Mix together sun-dried tomatoes, rosemary and salt.  Lightly press the tomato mixture onto the outside of the goat cheese, and wrap with plastic wrap.  Chill for at least an hour.  Serve with Raisin Rosemary Crisps.

Southwestern Butternut Squash Sauté

 I think I’ve mentioned before I’m somewhat of a Thanksgiving traditionalist. I don’t waiver much from the normal Thanksgiving fare, but I appreciate those who can and do. My friend Sandy made cioppino last year for Thanksgiving, and I give her high marks for bucking tradition.

For me, bucking tradition might be to serve this butternut squash dish for Thanksgiving. If you have a more non-traditional Thanksgiving, or if you have room for another dish on your table, Southwestern Butternut Squash Sauté would be a great addition to the Thanksgiving menu.

The southwestern flavors blend nicely with the butternut squash to make a spicy sweet side dish that would be delicious with turkey, ham or anything else you are serving. By all means, don’t relegate this delicious side dish to Thanksgiving only, it goes nicely anytime of the year, and it tasted great with the grilled chicken I served it with recently.  

Southwestern Butternut Squash Sauté
Adapted from Fast, Fresh & Green by Susie Middleton  
Printable Recipe
2 tablespoons olive oil
1 pound peeled and seeded butternut squash, cut into ½ inch dice
1 medium yellow onion, diced
1 teaspoon kosher salt
1 tablespoon unsalted butter
¼ teaspoon ground coriander
¼ teaspoon ground cumin
1/8 teaspoon chipotle chile powder
2 teaspoons maple syrup
1 teaspoon fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons toasted pepitas

Heat olive oil in a non-stick skillet over medium high heat. Add the squash, onions and ¾ teaspoon of salt. Toss the squash mixture to thoroughly coat. Cook, stirring gently with a silicone spatula occasionally at first and them more frequently as the vegetables brown. Cook until the squash is tender and lightly browned and the onion is well browned, about 20 to 22 minutes. Remove from the heat.

Meanwhile in a small saucepan, melt the butter over low heat, and add the coriander, cumin, chile powder and the remaining ¼ teaspoon of salt. Cook stirring for one minute or two to bloom the spices. Add the maple syrup and simmer for about 30 seconds. Remove from heat, and stir in the lime juice.

Drizzle the butter mixture over the squash and stir thoroughly but gently with the silicone spatula. Stir in the cilantro. Transfer the squash to a serving dish and top with the pepitas.

Serves 4