Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise
I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.
|Little bite sized pecan desserts, made with a cream cheese pastry crust baked with a brown sugar based pecan filling.|
Southern Pecan Tassies
These little bite-sized treats are popular on the Christmas tray because they are easy to make and, even better, delicious to eat!
Internet bloggers often confuse them as mini pecan tarts or pies, though us southerners know them as pecan tassies. They're similar, of course, to pecan pie, although most pecan pies have a syrup base – most often corn, cane or sorghum are used – but tassies always have a brown sugar based filling.