Pecan Pie Cupcakes



1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs



Preheat oven to 350.



Combine all ingredients and mix well.



Spray a miniature muffin tin with non-stick cooking spray.



Fill each 3/4 full.



Bake for approximately 18 minutes. Makes 24.



Cheesecake Stuffed Strawberries



24 large strawberries, hulls removed
12 oz. cream cheese, at room temperature
1 tsp. vanilla
3 Tbsp. confectioners' sugar
1/2 cup almonds, chopped fine in the blender



Place cream cheese in a bowl, and microwave for 30 seconds, so that it's soft.



Whip together the cream cheese, vanilla, and sugar.



In the center of each strawberry, using a sharp knife, make a hole in each one, as deep as you can without going out the bottom.



Spoon or pipe the filling into each hole.



Dip cheesecake end of strawberry into chopped almonds, making sure you completely cover the cheesecake filling with the nuts.



Chill, and serve. Makes 24 servings.



Peanut Butter Cookies



1 cup peanut butter (smooth or chunky)
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
Sugar, for rolling (optional)



Mix peanut butter, sugars, and egg together until smooth.



Drop by teaspoon onto cookie sheet two inches apart. If desired, roll in extra sugar before placing on cookie sheet.



Press with fork; press again in opposite direction.



Bake 10 to 12 minutes at 350 degrees. Do not brown; do not over bake. Makes 18 cookies.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.