I need a recipe from pampered chef for pecan nut cups anyone know how to make them?

Are you looking for Pampered Chef's Pecan Tassies?





Pecan Tassies








Ingredients:





For Tart Shells -


1/2 cup butter or margarine, softened


3 ounces cream cheese, softened


1 cup all-purpose flour





For Filling -


2 tablespoons butter or margarine, melted


3/4 cup packed brown sugar


1 egg


1 teaspoon vanilla


1 cup pecan halves, finely chopped


Powdered sugar (optional)








Directions:


Preheat oven to 350掳F. For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.





Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Deluxe Mini-Muffin Pan. Dip Mini-Tart Shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan.





For filling, place butter in Small Batter Bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans using Food Chopper; add to batter bowl and mix well.





Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to Stackable Cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.





Yield: 24 tarts





Nutrients per serving: (1 tart): Calories 130, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 25 g, Carbohydrate 11 g, Protein 2 g, Sodium 65 mg, Fiber less than 1 g





Cook鈥檚 Tips: Butter will provide the best flavor when making these rich, miniature tarts.





You鈥檒l want to be sure to lightly flour the Mini-Tart Shaper before forming each shell to prevent the dough from sticking.





The Flour/Sugar Shaker is ideal for sprinkling powdered sugar over baked goods for a pretty finishing touch.





To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month. To thaw, let the tarts stand at room temperature. You may want to sprinkle the tarts with additional powdered sugar before serving.I need a recipe from pampered chef for pecan nut cups anyone know how to make them?
Pamperedchef.com do they havev it. Sorry web sight under construction. I will get back to you. I came bacxk with this recipe, I hope it fits the bill until pampered chef sight up again.


Ingredients:


***Dough:***


1/2 cup butter or margarine


3 ounces cream cheese


1 cup flour


***Pecan Filling***


2 tablespoons melted butter


3/4 cup brown sugar


1 egg


1 1/2 cup chopped pecans


1 teaspoon vanilla








Directions:





Dough:





Let butter or margarine and creme cheese soften to room temp. Mix together. Add flour and mix to form soft dough. Chill AT LEAST 1 hour or overnight. Pinch off pieces of dough, roll them into a ball, press into mini-muffin cup.





Pecan Filling:





Mix until well blended. Carefully fill each unbaked tart shell, don't overflow the crust, and bake at 350F for 15-20 min.





Note: There were times when I was so tired from baking these mini-tarts that I got out a regular sized muffin pan and made these, only bigger! LOL!! :)I need a recipe from pampered chef for pecan nut cups anyone know how to make them?
HERES THE RECIPE YOU REQUESTED IT SOUND SCRUMPTIOS





ENJOY





PECAN NUT CUPS





CRUST:





2 (3 oz.) pkgs. cream cheese, softened


2 sticks butter, softened, room temperature


2 c. flour





Blend until mixed. Break in small balls (1 1/4';). Put into tart pans. Chill for 1 hour.





FILLING:





2 eggs


1 1/2 c. brown sugar


2 tbsp. butter, melted


1/2 tsp. vanilla


1/2 c. chopped pecans





Beat eggs slightly, add sugar gradually. Add butter and vanilla. Mix well. Sprinkle a few nuts in bottom of each shell. Spoon filling over nuts. Do not fill to top. Bake at 350 degrees for 20 minutes.