Pecan Pie Bites With Gravy Food

PECAN PIE BITES WITH GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days).
• Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes.
• Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans.
• Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.

PECAN CHICKEN AND GRAVY

Steps:

• In shallow dish, mix bread crumbs and pecans. In another shallow dish, mix 1/2 cup of the flour and 1/4 teaspoon of the pepper. Sprinkle chicken with 1/2 teaspoon of the salt. Coat chicken in flour mixture, then dip into eggs and coat with pecan mixture.
• In 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium heat. Cook 2 chicken breasts 6 to 8 minutes, turning once, until no longer pink in center. Remove from skillet; cover to keep warm. Repeat with 2 tablespoons butter and remaining chicken.
• In same skillet, melt remaining 2 tablespoons butter over medium heat. Add remaining 1/4 cup flour, stirring until blended. Gradually add milk; cook 8 to 10 minutes, stirring frequently, until thickened. Stir in remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Serve gravy with chicken.

PECAN PIE BITES

Steps:

• Heat oven to 350ºF. Spray 36 mini muffin pan cups with no-stick cooking spray; set aside.
• Combine 1/2 cup brown sugar, butter, egg yolk and 1/2 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and salt; beat at low speed until well mixed.
• Shape dough into 3/4-inch balls; place each into prepared mini muffin pan cup, pressing dough onto bottom and up one-third sides of each cup, creating a shallow cup.
• Combine all filling ingredients in bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13-15 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack.
• Remove cookies from pans by running small knife around edge of cookie. Place onto cooling rack; cool completely.

PECAN PIE BITES

Steps:

• Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray and set aside.
• In a large skillet, melt 2 tablespoons butter. Add the chopped pecans and toast for about 10 minutes until golden brown, stirring frequently.
• Meanwhile, make the crusts. In the bowl of an electric mixer, beat the butter and brown sugar until creamy. Add the flour and salt and beat until well combined. Take a few tablespoons of dough and press into and up the sides of each mini muffin cup.
• To make the filling, in a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla. Stir in the toasted pecans until well coated. Spoon about a tablespoon of filling into each crust, filling it about 3/4 full. Try not to overfill the crusts, as the filling will bubble over when they are baking. Don't worry...you'll be adding more filling after they bake!
• Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let set for about 5 minutes before scooping another tablespoon of filling onto each bite. Let bites cool in pan completely before removing.

PECAN PIE BITES

Steps:

• Preheat the oven to 350˚. Spray 36 mini muffin pan cups with nonstick cooking spray; set aside.
• Combine the brown sugar, butter, egg yolk and vanilla in a bowl. Beat with a mixer on medium speed, scraping the bowl often, until creamy. Add the flour, baking powder and salt; beat on low speed until well mixed.
• Shape the dough into 3/4-inch balls; place each into a prepared mini muffin pan cup, pressing the dough onto bottom and up one-third of the sides of each cup, creating a shallow cup.
• Combine all of the filling ingredients in a bowl; spoon 1 teaspoon filling into each cookie.
• Bake 13 to 15 minutes or until edges are golden brown. Let cool 10 minutes in the pan on a cooling rack. Remove the cookies from the pans by running a small knife around the edge of each cookie. Place onto the cooling rack; cool completely.

MINI PECAN PIES

Steps:

• Heat oven to 425°F. From 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box, unroll 1 crust on work surface. Use 3-inch round cutter to cut 8 rounds, and place on outsides of cups of upside-down nonstick mini muffin pan, skipping every other one. Repeat with second crust.
• Bake about 8 minutes or until golden. Cool 5 minutes; remove shells from pan to cooling rack to cool completely.
• In 2-quart saucepan, mix 1 cup packed brown sugar, 1/4 cup cornstarch and 1 1/4 cups water. Heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in 1 tablespoon salted butter, 1 teaspoon vanilla and 1 1/2 cups pecan halves, chopped. Cool 10 minutes.
• Fill each shell with cooled pecan mixture; top each with pecan half. Serve immediately, or refrigerate and serve within 3 days.

PECAN PIE MINI BITES

Steps:

• 1. First, the crusts. Start by sifting together the flour and salt.
• 2. Next, cut in the shortening.
• 3. Now stir in your chopped pecans. Make sure these are nice and fine, but not powder or butter. If the pecan pieces are too big, the dough gets hard to work with and roll out. But if they're too fine, well, then you lose them...
• 4. Water gets added 2 or 3 teaspoons at a time. When I make this, one of the first things I do is take a measuring cup, fill it with water and place it into the fridge. Then as I need it, I pull it out, put a couple of teaspoons into my dough, and place it back into the fridge. As you add the water, use a fork to toss the dough.
• 5. It will take a few applications of the water, but it will eventually form a ball.
• 6. Lightly flour your counter or rolling surface.
• 7. Use your hand to slightly flatten the dough ball, then start rolling.
• 8. Because this is for mini pies, you'll want the crust to be slightly thinner than you would do for a normal 9" pie.
• 9. Once you're happy with the thickness, use a 3" cookie cutter to cut circles from the crust. A 3" cutter is the perfect size for lining up the edge of the crust with the edge of the mini muffin tin... I've also found that a mason jar lid (with the rims) will work very well if you don't have cookie cutters.
• 10. Follow your pan's directions as far as whether or not you need to spray or grase or butter your pan. I did not spray or grease my mini muffin tin in any way - but you might need to if you don't have a nonstick pan or if the nonstick coating has been compromised.
• 11. As you're placing the crusts into the pan, push down in the center gently, then ease the edges up the sides.
• 12. Of course, you'll need to roll up the scraps into a new ball and then roll them back out again to finish up the pans.
• 13. In your mixing bowl, beat the eggs lightly.
• 14. Blend in the corn syrup, sugar, melted butter, vanilla and flour and continue mixing until everything is blended well and has started to thicken.
• 15. Stir in the chopped pecans. For a normal 9" pie, I would use 4 cups of pecan halves; but since this is for mini pies, I chopped those up a little more and found that the 3 cups works better.
• 16. Use a piping bag with a wide tip or a ziptop bag with a cut corner to pipe the filling into the crusts.
• 17. Bake for 40-50 minutes until they are a nice, golden brown.
• 18. Remove your mini pies from the tin and set them on a wire rack to cool slightly before serving.

HEALTHY MINI PECAN PIE BITES

Steps:

• Preheat oven to 375 degrees. Lightly coat 10 mini muffin tins with coconut oil.
• Combine flax seed and water together in a small bowl and set aside.
• In a food processor, pulse cooked quinoa, pitted dates, walnuts, and agave until a paste is formed. Press heaping tablespoonfuls of quinoa mixture into the mini muffin tins.
• To make pecan pie filling, whisk the flax seed mixture together and bowl into a large mixing bowl. Add melted coconut oil, sugar, and brown rice syrup, mixing completely. Add almond milk, vanilla, whole wheat pastry flour, and chopped pecans and combine until just mixed.
• Spoon mixture into quinoa crusts, filling to the top of the cups. They won't expand, so you don't have to worry about it spilling over.
• Bake in the preheated oven for 17-21 minutes, or until the edges of the crust are browned.
• Remove and let cool completely before lining a knife around the edges of the pies and carefully taking them out.
• Top with a dollop of whipped cream and a pecan.

ONE-BITE PECAN PIES

Steps:

• Beat cream cheese and butter in medium bowl with mixer until blended. Add flour; mix well. Refrigerate 1 hour or until chilled.
• Heat oven to 350°F. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups; press onto bottoms and up sides of cups.
• Mix egg, sugar and vanilla in separate medium bowl until blended; stir in nuts. Spoon into pastry shells, filling each shell 3/4 full.
• Bake 25 min. or until crusts are lightly browned. Cool 5 min. Remove from pans to wire racks; cool completely.
• Melt chocolate as directed on package; drizzle over pies. Let stand until firm.

PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine powdered sugar, butter, and corn syrup in a saucepan and stir over medium heat. Once boiling, add in pecans and remove from heat.
• Spoon pecan mixture onto Pretzel Crisps® on prepared baking sheet. Bake in preheated oven for about 5 minutes. Remove from oven and cool.

PECAN GRAVY

Steps:

• 1. Place pecans in food processor and process on high speed till it is a smooth paste (about 6 -10 min.)
• 2. Cut the bread into pieces and add to the processor. Process till it is a thick smooth paste. (if using chicken bouillon you can add it now)
• 3. Lower the speed of the processor and start adding the hot broth in a stream (or hot water if using bouillon) till it is all incorporated.
• 4. Pour the gravy into a saucepan and heat. Add broth (or water to adjust its thickness to your liking noting that it will thicken considerably as it cools. Serve over white rice and chicken or turkey.

CRUNCHY PECAN PIE BITES

Steps:

• Preheat oven to 350 degrees.
• Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
• Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
• Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
• Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).

PECAN PIE BITES WITH GRAVY

Steps:

• Make the crust: In the bowl of a mixer fitted with the paddle attachment, cream together butter, confectioners' sugar and salt. Beat in flour. Form crust into a disk, wrap in plastic and chill for at least 30 minutes (or up to 3 days). Heat oven to 350 degrees. Grease a 9-inch-square pan and line with parchment paper. Press dough evenly into bottom of pan. Bake until crust is golden brown all over, about 30 minutes. Make the filling: Meanwhile, in a small saucepan, heat corn syrup, sugar, cream and butter until the butter melts. Let cool, then stir in eggs, bourbon, vanilla and salt until smooth. Stir in pecans. Pour filling over crust. Bake until set, 40 to 45 minutes. Cool completely before cutting into bars. Drizzle gravy on top or serve alongside as a dip.