Pecan Tea Gems

These make the perfect Thanksgiving treat if you prefer multiple desserts and like a taste of them all.  These are basically mini pecan pies.  Also great for holiday parties and baking.

Pecan Tea Gems
3-oz. cream cheese
1/2 c. butter, softened
1 c. flour

Mix together.  Chill for 20-30 minutes.

Filling
1 egg
3/4 c. brown sugar
1 T. butter
1 t. vanilla
dash salt
3/4 c. finely chopped pecans

Fill mini muffin cups with crust. Press up against the sides and prick bottom with fork.  Add a little bit of filling - it will rise some, but if you fill it too much it will bubble out and make a big mess.  Bake at 325 for 25 minutes.

Chocolate Chip Pie

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 c. butter melted and cooled to room temp
1 c. semisweet chocolate chips
1 c. chopped walnuts
1 9-inch unbaked pie shell

Preheat oven to 325.  In a large bowl, beat eggs until foamy.  Add flour and sugars; beat until well blended.  Beat in melted butter.  Stir in chocolate chips and nuts.  Pour into pie shell.  Bake for 1 hour.

Strawberry Pie

Strawberry Pie (adapted from allrecipes.com)

1 c. water
3/4 c. sugar
2 T. cornstarch
3 drops of red food coloring

Combine water and sugar in medium saucepan over medium heat. Whisk in cornstarch. Stir until thickened and slightly boiling. About 2 or 3 minutes. Stir in food coloring. Set aside to cool.

1 c. flour
1/2 c. butter, softened
3 T. powdered sugar
1 t. vanilla

Combine all with a pastry cutter. When dough comes together, press dough into 9 or 10 inch pie plate. Bake at 350 for 10-12 minutes. Set aside to cool.

5 c. sliced fresh strawberries
Cool Whip

When pie filling is cooled - stir in berries. Place pie filling into cooled pie crust. Refrigerate several hours before serving. Top with Cool Whip when serving.

Blueberry Pie

Here is the first of many, many blueberry recipes! If you don't read our family blog, my girls and I went to the blueberry farm and picked lots and lots of them. This one comes from allrecipes.com and I make it every summer since we get fresh berries every summer.

1 graham cracker crust

3/4 c. white sugar
3T. cornstarch
1 pinch of salt
1 c. water
4 c. fresh blueberries
1 T. butter

Place 1st 4 ingredients into a sauce pan. Add 1 cup of blueberries. Cook until thick about 8-10 minutes. When done, remove from heat and add 1T. of butter. Let cool 5 minutes. Add remaining berries and pour into crust. Refrigerate before serving.

We eat it plain, but I'm sure whipped cream or a scoop of ice cream would be delish on it!

Frosty Toffee Bits Pie

Frosty Toffee Bits Pie 
4oz of cream cheese, softened
1/4 c. powdered sugar
1/2 c. milk
1 8oz carton of Cool Whip, thawed
1 c. toffee chips
1/2 c. mini chocolate chips
graham cracker crust (store bought or homemade - I made mine)

In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in milk until blended. Fold in Cool Whip, toffee chips and chocolate chips. Spoon into crust. Cover and freeze. Set out 10 minutes before serving.