Momma Said, “The crap always flows downhill.” And in this case it is soooooooo true, literally and figuratively. I had a disaster this past week that tops them all. I live at the bottom of a smallish incline and there are houses above me on rented lots. Well, come to find out (the hard way) all the homes are hooked up to the same sewer line. By now, you can guess what happened. Yep, it flooded the inside of my home.
It came up in the shower, both toilets and the bathtub, onto the floor, under the walls and into the next room. But, the best part is, all this happened at 11:30 p.m. I did not sleep all night, with cleaning, dipping and hauling buckets outside. Momma Said, “OMG!!” I still have a lot of work ahead of me. I am so glad mom raised me to be a strong individual because this is going to test me.
Yuck, enough of that, on to bigger and better things. We finally got some snow now that January is over. I hope this doesn’t ring in February as a bad month. I guess we can’t really complain about the weather this year we have had more rain than snow. I think I have only had to sweep the walk off here at work maybe three times this year and I only shoveled snow once. You can’t beat that for living in West Virginia.
I hope I haven’t spoiled your appetite for a recipe this week, but I just had to share my latest adventure with you.
Pecan Tarts
Ingredients
1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened
1 C. flour
Dash of salt
Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 ¾” muffin tins (press dough in bottom and sides with fingers, do not leave any holes.
Filling:
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped
How to make
Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24.
