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Pecan Tassies - Blast From the Past

Oct 31, 2019
It's off to meet Mr. Jimmy at his boyhood home where he and Paula cook up some delicious Pecan Tassies! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 1 cup finely chopped pecans 1 teaspoon vanilla extract 2 large lightly beaten eggs 2 tablespoon all purpose flour 1 cup firmly packed brown sugar 1/4 cup melted butter 1 (15 oz) package refrigerated piecrusts 1 (10 oz) package almond brickle chips Preparation 1.) Preheat oven to 350 °F. 2.) Unroll piecrusts onto a lightly floured surface. 3.) Roll into 2 (15-inch) circles. 4.) Cut out 48 circles using a 1 3/4-inch fluted or round cookie cutter, re-rolling dough as needed. 5.) Place in 1 3/4-inch muffin pans, pressing on bottom and up the sides of each of the mini-muffin cups. 6.) Combine melted butter, brown sugar, flour and eggs in a large bowl, mixing well. 7.) Add vanilla. 8.) Stir in pecans and brickle chips. 9.) Spoon pecan filling evenly into pie shells. 10.) Bake for 25 minutes, or until filling is set and crust is lightly browned. 11.) Cool in pans on wire racks. Enjoy! Recipe courtesy of - https://www.pauladeen.com

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