Trisha Yearwood's Pecan Tassies

Ingredients
1/2 cup (1 stick) unsalted butter, at room temperature, plus 1 tablespoon butter, melted
One 3-ounce package cream cheese, at room temperature
1 cup all-purpose flour
Nonstick cooking spray
1 large egg
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
Pinch of fine salt
1/2 cup pecans, finely chopped


Directions
With an electric mixer, beat the 1/2 cup butter and the cream cheese until smooth. Add the flour and beat until fully combined. Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.Preheat the oven to 325 degrees F. Spray a 24-cup mini-muffin pan with cooking spray.
In a large mixing bowl, whisk together the melted butter, egg, brown sugar, vanilla and salt until smooth. Set aside.

Shape the chilled dough into 24 balls, about 1 inch in diameter. Press each ball into a cup of the muffin pan, spreading evenly and up the sides, then spoon 1 teaspoon of the pecans into each muffin cup. Fill each cup with the egg mixture until evenly distributed, about 1 teaspoon in each. Bake until the filling is set, about 25 minutes. Cool on a wire rack for 10 minutes, and then remove from the muffin pan.

Trisha Yearwood's Sour Cream Cornbread

Ingredients
Cooking spray
1 1/4 cup self-rising buttermilk cornmeal mix
One 15-ounce can creamed corn
1 cup sour cream
1/4 cup vegetable oil
3 large eggs


Directions
Preheat oven to 450 degrees F. Spray a well-seasoned 10-inch cast-iron skillet with cooking spray.
In a medium mixing bowl, combine the cornmeal mix, creamed corn, sour cream, oil and eggs. Pour the mixture into the skillet and bake until lightly brown, about 30 minutes.

Cucumber Salad

Ingredients:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

2 cucumbers (about 1 1/2 pounds) thinly sliced

Kosher salt  and black pepper

2 to 3 teaspoons granulated sugar (to taste)

1 medium red onion, thinly sliced (optional)

1 red pepper, thinly sliced

Directions

In a large bowl, whisk together 2 teaspoons of sugar and vinegar . 
Taste then add the additional teaspoon of sugar if needed.   
Add cucumbers, tomatoes, and red onion then toss.  
Refrigerate salad at least 1 hour and up to a day before serving.

Re-toss and serve salad with crusty bread for mopping up juices and oil.

Spring Rice Pilaf

3 tablespoons butter
2 cups uncooked regular long-grain rice
1/3 cup finely chopped onion (I used green onions)
1/2 tsp. salt
2 cans chicken broth (reduced sodium) - 14 oz. each
1/2 cup water
1 cup finely chopped carrots
1/2 cup frozen baby sweet peas
1/2 cup finely chopped red bell pepper
1/3 cup slivered almonds
2 tablespoons chopped fresh parsley

Melt butter- medium high heat.  Cook rice, onion, and salt in butter 8 to 10 min. stirring frequently , until rice is golden brown.  Stir in broth and water.  Heat to boiling; remove from heat.

Spray inside of a 3 to 4 qt. slow cooker with cooking spray.  Pour rice mixture into cooker.  Stir in carrots.  Make sure all rice is under liquid and not sticking to side of cooker.

Cover and cook on low heat setting 2 - 2 1/2 hr.

Stir in peas and bell pepper.  Increase heat setting to high.  Cover and cook 15 to 20 min. or until hot. Sprinkle with almonds and parsley.  Rice will hold on low heat setting up to 2 hr., stir occasionally.

16 servings (1/2 cup each)

Chicken Enchilada Casserole

2 cups chopped, cooked chicken

1 tsp. sugar

1/2 cup Old El Paso Thick and Chunky Salsa

1 can (19 oz.) Old El Paso Enchilada Sauce

1 can whole kernel corn

2 cups coarsely broken tortilla chips

4 medium green onions, sliced

1 medium tomato, chopped, 3/4 cup

1 cup Mexican cheese mix

Heat oven to 350 degrees.  

In medium bowl, mix chicken, sugar, salsa, enchilada sauce, and corn.

Place tortilla chips in ungreased 8 in. square glass baking dish.

Top with chicken mixture.  Sprinkle with onions, tomatoes, and cheese.

Bake 35 - 45 min. or until hot and bubbly.

If desired, arrange additional tortilla chips around edge of dish.

(Next time, I will add a can of  spicy chili beans, undrained.)

550 cal. per serving

4 servings (1 1/2 cup each)