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Pecan tassies

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    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
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Recipe from Debbie McNair of Midway, Ga.

Makes 24

TART SHELLS:

1/2 c butter, softened

1 3 oz.pkg cream cheese, softened

1 c all-purpose flour

1/4 tsp salt

FILLING:

2 tbsp butter,melted

3/4 c light brown sugar, packed

1 ea egg 1 tsp vanilla

1/4 tsp salt

1/2 tsp ground cinnamon

1 c pecans, chopped

For tart shells, beat butter and cream cheese in small bowl, until smooth. Add flour and salt and mix, until a soft dough forms. Cover; chill at least 1 hour or overnight.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Dip mini tart shaper in flour; press into dough to form tart shell. (Use floured fingers to press dough up sides of muffin cups, if you do not have a tart shaper.)

For filling, combine remaining ingredients, except pecans in a small bowl; mix well. Sprinkle pecans into each tart shell. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from muffin pan to cooling rack (loosen edges with a knife, if needed). Cool completely.

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