My husband is putting his money on this one. It is a tough call but, I am going with the Ice Cream Cups. I didn't get to make the Tomato Basil Eggs Alfredo today. I hope to tomorrow morning, but honestly don't have time. I need to pack up 2 boys to meet a friend for a big zoo outing in the morning. Not sure I can pull off a big homemade breakfast with a zoo trip.
This recipe is delicious! They melt in your mouth. The pecans in the crust sounded cooler than they turned out in my opinion. I only put pecans in half, again because of our nut allergy. There isn't much to say about this recipe, maybe that is the sign of a winner. It was easy to make and really great. Can't wait to see who wins on Oprah tomorrow!!!
Salmon Pecan-Crusted Tartlets
|1||can (6 oz) premium skinless boneless pink salmon, drained|
|1/4||cup finely chopped dill pickle|
|1||tablespoon finely chopped onion|
|1/3||cup mayonnaise or salad dressing|
|1/2||cup shredded mild Cheddar cheese (2 oz)|
|1||tablespoon lemon juice|
|1/2||teaspoon dried dill weed|
|1||box Pillsbury® refrigerated pie crusts, softened as directed on box|
|1/3||cup Fisher® Chef’s Naturals® Pecan Cookie Pieces or Fisher® Chef’s Naturals® Chopped Pecans, finely chopped|
|1||package (3 oz) cream cheese, softened|
|1||dill weed sprig|