Thanks for watching. If you have any questions be sure to let me know.. Here are the recipes
Mini Pumpkin Pies
INGREDIENTS:
Frozen Mini Tart Shells ( these can vary in size...get as many as you need)
1/3 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons homemade pumpkin pie spice
1 large egg
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1 5-ounce can evaporated milk (small can)
Whipped cream or Cool Whip, optional garnish
DIRECTIONS:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.
3. Put mini tart shells on baking sheet. Fill each tart evenly.
4. Carefully transfer pan to preheated oven and bake for 15-25 minutes ( If it is a larger tart like mine, it will take a little longer. ) or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
5. If desired, top with freshly whipped cream or Cool Whip.
Rolo Pretzel Delights
INGREDIENTS:
1 Small pretzels - Get the kind at the checkout lane or you will have to unroll each one yourself.
1 ROLO Chewy Caramels in Milk Chocolate
1 Pecan halves
DIRECTIONS:
1. Heat oven to 350°F. Line cookie sheet with parchment paper or foil.
2. Place one pretzel for each pretzel treat desired on prepared sheet.
3. Top each pretzel with one unwrapped ROLO Chewy Caramel in Milk Chocolate.
4. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt.
5. Remove from oven; top with either pecan half or additional pretzel.
6. Cool completely. You can always put these in the freezer for 25 minutes or so to help them set up.
I used a simple mason jar to store the little treats and used Erin Condren label just to make it cute. :)
I'll be back with another Thanksgiving dessert in the coming days! I think anyone can make these desserts even with the littlest cooking experience. Happy Thanksgiving!
