We’ve been in Pineville for two months, and we know four people. That’s actually not too bad, considering we’ve been in a different church every weekend, and we only have one car. This whole friendmaking process is just a longgggg one.


Anyway, one of these friends I sort of borrowed from another friend. She’s Emily‘s mother-in-law, (stay with me – it doesn’t get any more complicated than that) and she’s a dear. She’s made us very welcome here. This woman saved my life by loaning me a coffeemaker when mine was lost in boxes. She’s good people. Tomorrow, she’s coming over for an old fashioned Southern brunch. We’ll have coffee (huzzah!), fruit, mini-ham puffs, and mini pecan pies. I don’t know why all the mini. It just seems right for a brunch, doesn’t it? Anyway, the pecan pies are scrumptious! And you need this recipe. So get a pen, or hit “print”, and prepare to host a brunch just to serve them.

You will love me forever for this one.

Mini Pecan Pies:

1 stick of butter, softened
3 oz. cream cheese, softened
1 cup flour
3/4 cup brown sugar
1 egg
1 tsp vanilla
pecans, halved or chopped

Mix butter, cream cheese, and flour in a bowl until well blended. Divide into 24 small balls. Press into ungreased mini-muffin pan.

Beat egg, add sugar and vanilla. Beat well. Put 1 tsp into crusts, and top with pecans. Cook @ 300 degrees for 30 min.

Now, just try not to eat them all before company gets there. That’s the hardest part of the whole thing!