Mini Pecan Pies

JACKPOT!  Finally!  I have had SO many pinterest fails lately.  Its been ridiculous.  I keep thinking I need to make a list of all the terrible one's!  Maybe soon I will.  I was excited to try this one, and so glad I did because it turned out amazing.  Easy ingredients, easy to make, and delicious to eat!  YAY!

Ingredients:
1 Frozen pie crust, thawed out
1/2 Cup powdered sugar
1/4 Cup butter
1/4 Cup light corn syrup
1/2 Chopped pecans

Directions:
*Flour your counter well so the dough doesn't stick.

*Roll out the pie crust a bit to thin it out.  (Flour the top a bit so the rolling pin doesn't stick).

*Take a small, round cookie cutter or glass to cut out small round pieces of the dough.  I had a small glass I used, but a small 2 inch cookie cutter would be perfect.  Even a 1.5 inch.

*Spray down your mini muffin tin (yes, those super small one's that has 24 or so muffin spots in it) with baking spray.

*Place each of the little pie crusts into a muffin tin spot.  Gently press it down into place.

*Place the tin into a pre-heated oven to 350*F.  Bake for 8-10 minutes.

*While the dough is baking, make the filling.

*Put the powdered sugar, butter, and corn syrup into a very small pan.

*Cook on medium until it boils.

*Add the chopped pecans and mix well.

*Pour the pecan mixture into the pastry cups that are still in the muffin tray.

*Bake for an additional 5-8 minutes in the oven (still at 350*F).

*Remove and let cool before removing from the pan. (I ate them before I could take a picture, oops!)

Unstuffed Cabbage Rolls

These are amazing.  A friend of mine made them and posted it on facebook.  I had had this recipe saved on pinterest for some time and figured I should try it once she said how amazing it was.  It was SO good.  I love cabbage rolls, and this was so similar.  I am already looking forward to leftovers for lunch tomorrow (and PS, I don't like leftovers usually!  It really was that good!)

Ingredients:
1 lb ground pork (I did medium/regular heat)
1 lb ground beef
1 Tbsp vegetable oil
1 Medium onion
1 Clove garlic, diced
1 Medium cabbage
1 Can tomato sauce (15 ounce)
2 Cans petite diced tomatoes (14 ounces each)
1/2 Cup water
1 tsp salt
1 tsp pepper

Directions:
* Dice your onion into tiny pieces (or larger if your an onion fan.  We aren't, so I diced it pretty small).

* Place the onion into a LARGE skillet with the oil.  Add the ground beef and the ground pork.  Mix it up well.

* Cook on medium until there is no more pink in any of the meat (say 8 minutes or so).

* While the meat is cooking, chop up the cabbage.  I got a big bowl to put it all into because there was so much of it!

* Once the meat is cooked, add the cabbage, garlic clove, tomato sauce, diced tomatoes and their juices, water, salt, and pepper to the meat/onion mixture.  (I didn't think there was going to be enough juices to cook it all down.  I didn't put the full cabbage amount it, but I should have.  It really absorbed well and there was PLENTY of juice!)

* I had to put it all into a large stock pot because it wouldn't fit into my skillet...and its a decent sized skillet!

* Cover and turn to simmer/low for 20-25 minutes.  It is done when the cabbage is done.  I cooked mine for about 25-30 minutes...but it would have been done a few minutes before.

* I made brown rice on the side.  I poured the cabbage mixture over the rice to serve it.  So delicious!