Pistol Packin’ Mama Pecan Cups

Serves: 5
Total Calories: 640
Yield: 24


1 (3-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 cup flour
2 eggs
1 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
dash of salt
1 cup broken pecans


Mix cream cheese and butter. Blend into flour with fork. Chill 1 hour or longer. Shape into 1-inch balls. Press in tiny muffin tins (12 to a tin). Combine eggs, brown sugar, butter, vanilla, and salt. Beat until smooth. Divide pecans in half. Use 1/2 to sprinkle on bottom of each cup. Add filling, and top with remaining pecans. Bake at 325° for 25 minutes. Remove quickly before filling hardens.

Fun Fact: The town of Lincoln, New Mexico, is filled with memories of Billy the Kid. Though his legend bears only remote resemblance to the Billy the Kid of history, the outlaw of sunny disposition and deadly trigger finger still rides boldly across America's mental landscape. In 1881 Sheriff Pat Garrett shot Billy the Kid (alias Henry McCarty, alias Kid Antrim, alias William H. Bonney) near Ft. Sumner. La Mesilla, the one-time Mexican border town that witnessed the signing of the Gadsden Purchase in 1853, is also the site of the trial and murder conviction of Billy the Kid in 1881. His jail cell is in the nearby Gadsden Museum.

Nutritional Facts:

Serves: 5
Total Calories: 640
Calories from Fat: 391

This Pistol Packin’ Mama Pecan Cups recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Soda Cracker Pie
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Mexican Pecan-Toffee Tartlets in Chocolate Chip Cookie Crust
Pistol Packin’ Mama Pecan Cups
Piñon Nut Torte
Bread Pudding with Whiskey Sauce
Cherry Pudding
Log Cabin Pudding
Ricotta Almond Flan
Strawberry Almond Crème
Jay’s Glory
Chocolate Velvet Mousse Cake
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Ruggles’ Chocolate Parfait
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