Best Kathie Lee Giffords Pecan Tarts Recipes
KATHIE LEE GIFFORD'S PECAN TARTS
if you want a surefire hit... these take a little more time to make - in mini muffin tins...but you canNOT stop eating them and they disappear at any party in a flash! This Is A Labor of Love to make individual mini tarts [make it much faster by making a pan's worth and cutting into squares like brownies]- but everyone asks for the recipe NOW... a pretty easy way to spread more joy in the world... EVERYONE loves them - even if they don't like nuts... OR pecan pie!
Provided by carrie sheridan
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE CRUST:.
- Cream together the softened butter and cream cheese.
- Add the flour and beat well.
- Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
- Refrigerate in pans overnight.
- FOR THE FILLING:.
- Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
- To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
- Then fill each shell to 2/3 full with pecan mixture.
- Bake at 350º for 25 minutes.
- Let cool.
- Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.
Nutrition Facts : Calories 115.4, Fat 7.5, SaturatedFat 3.5, Cholesterol 22.9, Sodium 67.7, Carbohydrate 11.1, Fiber 0.4, Sugar 6.8, Protein 1.3
PECAN TARTS
Make and share this Pecan Tarts recipe from Food.com.
Provided by Color Guard Mom
Categories Dessert
Time 1h
Yield 24-36 tarts
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In medium bowl combine sugar, pecans, eggs, butter and vanilla.
- Spoon 1 teaspoon of mixture into each prepared tart shell.
- Bake 30 minutes or until golden brown.
- On a wire rack, cool 10 minutes; remove from pans and cool completely.
- Crust:
- In large bowl combine flour, margarine and cream cheese to form soft dough.
- Shape into 3/4 inch balls.
- Press into ungreased mini muffin pans to form tart shells.
KATHIE LEE GIFFORD'S TURKEY MARSALA
Make and share this Kathie Lee Gifford's Turkey Marsala recipe from Food.com.
Provided by Lennie
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle cutlets with salt, pepper and paprika.
- Mix flour and parmesan and dust cutlets.
- Combine oil and butter in a skillet.
- Add meat.
- Sprinkle garlic salt on cutlets.
- Cook meat until no longer pink.
- Remove cutlets and keep warm.
- Add wine and lemon juice to pan; deglaze.
- Serve over cutlets; garnish with lemon wedges.
KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE
a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...
Provided by carrie sheridan
Categories One Dish Meal
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
- Place shredded chicken into a 13X9 glass pan that has been well-buttered.
- Place cooked and drained broccoli over the chicken.
- Pour soup mixture over the chicken and broccoli to cover.
- Sprinkle generously with the cornflake crumbs.
- Bake at 350 for 40 minutes.
- Let sit 10-15 minutes.
- This is very filling and a little goes a long way.
CHOCOLATE CHIP CHEESE BALL
I found this recipe on Kathie Lee Gifford's website, and I'm listing this because it's a bit different than the recipes posted. I was looking for a different holiday cheeseball, and this one hit the spot. Instead of serving this with chocolate graham crackers, I used graham cracker sticks.
Provided by AmyZoe
Categories < 30 Mins
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Beat softened cream cheese, butter, and vanilla until creamy.
- Slowly add sugars until blended.
- Stir in chocolate chips.
- Place mixture onto a piece of plastic wrap and form into a ball.
- Refrigerate for 1 hour.
- Roll ball in pecans.
- Serve with chocolate graham crackers.
Nutrition Facts : Calories 406.1, Fat 33.6, SaturatedFat 17, Cholesterol 61.7, Sodium 168.9, Carbohydrate 27, Fiber 1.9, Sugar 23.7, Protein 3.9
PECAN TARTS
My sister, Sharon brought a batch of these to my home and in about 2 days the four of us had finished them. Yes they are that good! These have a rich shortbread cookie style crust. The filling is similar in flavor to a traditional pecan pie but not quite as sweet or sticky in texture. They should be baked in 24 regular sized muffin tins. This recipe is a money saver over some other tart recipes since it uses pecan pieces. The smaller pieces of nuts are more attractive on the small little tarts and they give a pecan taste with every bite.
Provided by CarrolJ
Categories Tarts
Time 55m
Yield 24 tarts, 24 serving(s)
Number Of Ingredients 8
Steps:
- CRUST:.
- Blend softened butter, granulated sugar & cream cheese.
- Add flour and cream together.
- Press a small amount of crust mixture onto the sides and bottom of each 'oil sprayed' muffin cup.
- FILLING:.
- Mix brown sugar, beaten eggs, and melted butter together.
- Add the pecan pieces.
- Pour about 1 TSP of filling mixure into each crusted muffin cup.
- Bake 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 262.2, Fat 17.3, SaturatedFat 7.9, Cholesterol 48.8, Sodium 116, Carbohydrate 25.5, Fiber 0.9, Sugar 16.6, Protein 2.9
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