| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 16 | Servings | |
INGREDIENTS
| 1 | 3-oz cream cheese | |
| 1/2 | c | Butter or margarine |
| 1 | c | Flour |
| 1 | pn | Salt |
| 1 | Egg | |
| 3/4 | c | Brown sugar |
| 1 | T | Melted butter |
| 1 | t | Vanilla |
| 1 | ds | Salt |
| 2/3 | c | Broken pecans |
INSTRUCTIONS
Soften cheese & butter & blend; stir in flour; chill dough 1 hour. Shape dough into 1-inch balls & place in tiny, ungreased muffin tins. Press dough against bottom & up sides of muffin cup. For filling, beat egg, sugar, butter & vanilla until smooth. Divide half the pecans among the muffin tins; pour in filling. Top with remaining pecans. Bake at 325 for 20-25 minutes or until filling is set. MRS C.R. (DIXIE) SIMMONS MRS C.L. (KATHY) PULLMAN From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 87
Total Fat: 10.1g
Cholesterol: 14.4mg
Sodium: 88.8mg
Potassium: 47.2mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 10.3g
Protein: 1.7g