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  MINI PECAN TARTS 1 Stick Unsalted Butter, Room Temp  1 Package Cream Cheese, Room Temp 1 Cup Sifted All-Purpose Flour  1 Large Egg  3/4 Cup Packed Light Brown Sugar  1 Tbsp Vanilla Extract  1/8 tsp Salt  1 Tbsp Unsalted Butter, Melted  1/2 Cup Pecans, Chopped  Pinch of Cinnamon  1) In a mixer, beat together the butter and cream cheese on medium speed, then gradually add the flour. Remove the dough and form it into a ball. Place it in a bowl, cover it with plastic wrap and let it chill for 1 hour. 2) Grab another bowl and combine the egg, brown sugar, vanilla, salt, and melted butter. Mix with a fork and set aside.  3) Prep the mini muffin pans by coating each cup with nonstick spray. 4) After the dough is chilled, it's time to roll it out into a sheet 3/4 inch thick. First, use a little flour to coat the rolling pin and cutting board to avoid sticking. Then cut and divide the dough into 24 pieces. Roll each pieces. Roll each piece...

  WHITE DIP 1 Tbsp Worcestershire Sauce 1 Tbsp Dijon Mustard  1/2 tsp Dried Tarragon  1Tbsp Fresh Parsley Chopped 2 Tbsp Dill Relish  1 Cup Mayo  1 tsp Fresh Lemon Juice 1 Tbsp Olive Oil  3 Cloves Garlic, Finely Minced  Pinch of Salt  Pinch of Pepper 1) Combine all of the ingredients and mix well. Refrigerate the sauce for a few hours prior to serving.

  SPICED PLUM PIE Dough for Double - Crust Pie Combine 21/2 cups all purpose flour and 1/2 tsp. salt; cut in 1 Cup Cold Butter until crumbly. Gradually add 1/3-2/3 cup ice water, tossing with a fork until the dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.  41/2 Cups Sliced fresh plums  2/3 Cup Sugar  1/4 Cup all-purpose flour 1 tsp. ground cinnamon  1/4 tsp. salt 1/4 tsp. ground nutmeg  1 large egg, room temperature, lightly beaten  1/2 Cup orange juice  1 tsp. grated orange zest  2 Tbsp. butter Vanilla Ice Cream, Optional 1) Preheat oven to 400F. On a lightly floured surface, roll half the dough to 1/8 in thick circle; transfer to a 9-in. pie plate or cast - iron skillet. Trim even with rim. Arrange plums in crust. In a small bowl, combine sugar, flour, cinnamon, salt and nutmeg. Stir in the egg, orange juice and zest. Pour over plums; dot with butter. 2) Roll out remaining dough...

  HOMEMADE CRANBERRY RELISH 4 Cups Fresh or Frozen Cranberries  2 Cups Sugar  1 Cup Orange Marmalade  1 Cup Chopped Walnuts, Toasted  3 Tbsp. Lemon Juice  1) Preheat oven to 350F. In an ungreased 13x9in. baking dish, combine cranberries and sugar. Cover and bake for 1 hour. 2) In a large bowl, combine the orange marmalade, walnuts and lemon juice. Stir in cranberry mixture. Cover and refrigerate until chilled. 

  SAVORY MONKEY BREAD 1/4 Cup Minced Fresh Parsley  1/4 Cup Olive Oil 2 Tbsp. Minced Fresh Oregano  1 Tbsp. White Wine Vinegar 2 Garlic Cloves, Minced  3/4 tsp. Kosher Salt 1/4 tsp. Ground Cumin  1/4 tsp. Pepper 1/8 tsp. Crushed Red Pepper Flakes 2 Tubes (12oz. each) Refrigerated Buttermilk Biscuits  1) In a shallow bowl, combine the first 9 ingredients. Cut each biscuit in half and shape into a ball. Roll in herb mixture.  2) Place biscuit pieces in a greased 10-in. fluted tube pan. Bake at 375F until golden brown, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate.

  DEVILED EGGS WITH BACON 12 Hard - Boiled Large eggs  1/3 Cup Mayonnaise  3 Bacon Strips, Cooked and Crumbled  3Tbsp. Finely Chopped Red Onion 3 Tbsp. Sweet Pickle Relish  1/4 tsp. Smoked Paprika Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle and paprika.