Chocolate Ice Cream Cake

Who doesn’t love ice cream in the summer? Frankly, who doesn’t love ICE CREAM?

Mostly I’m a vanilla girl, (with a dose of chocolate or caramel on top)  But this!? This easy chocolate ice cream cake recipe is without a doubt the cure for anyone’s chocolate craving and ice cream craving. (Not to mention, the candy craving.) All rolled into one decadent dessert.

Planing a party? This will be a hit!  And its quick and easy!

5.0 from 1 reviews

Chocolate Caramel Explosion Ice Cream Cake
 
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All your favorites whipped into one perfect cake!
Recipe type: Dessert
Serves: 10
Ingredients
Cake
  • 1½ cups Chocolate Wafer cookie crumbs (Nabisco)
  • ½ cup caramel topping (recipe below)
  • 2 (1.5-quart) containers chocolate ice cream, softened slightly
  • 1½ cups crumbled brownies (use your favorite)
  • 1 cup chopped mini reeses cup candies OR caramel and chocolate candies
Caramel Topping
  • 1½ c. brown sugar
  • 1 tbsp. cornstarch
  • 1 c. light cream
  • 2 tbsp. butter
Instructions
Cake
  1. Line a 9-inch spring-form pan with non-stick foil.
  2. Sprinkle cookie crumbs on bottom and press to make an even layer. Drizzle evenly withheated caramel topping.
  3. Place in freezer 30 minutes to firm up.
  4. Spread softened ice cream evenly over caramel, smoothing top with a knife.
  5. Sprinkle top evenly with brownie and candy pieces,pressing in slightly.
  6. Freeze until firm, 4 to 5 hours.
  7. Then top with a piece of waxed paper and wrap in a double thickness of foil. (DO NOT RELEASE THE SPRING FORM YET)
  8. Return to freezer until serving.
To serve
  1. Remove from freezer and let stand at room temperature 15 to 25 minutes.
  2. Remove spring-form side of pan and with a large,sharp knife, cut into slices.
  3. Serve immediately.
Caramel Topping
  1. Combine brown sugar and cornstartch.
  2. Wisk together well.
  3. Add to butter and cream in medium size heavy saucepan.
  4. Cook and stir until boiling.
  5. Reduce heat, simmer 8 to 10 minutes.
  6. Stir occasionally, until mixture thickens. (Makes 1¾ cups.)
Notes

You can substitute:
Smuckers Caramel Ice Cream topping, for the homemade caramel topping
Oreo Cookies for the chocolate wafer cookies.
Any favorite candy for the reeses mini cup candies

 

Deb’s Best Rib Sauce Recipe

Thick or thin? Spicy or Sweet? Red or White?  Southern barbeque and rib sauces are as varied as the people who use them. Here’s the lowdown on ‘the secret’ sauce and seasoning rubs.

  • White Sauce: An Alabama favorite, developed by Bob Gibson almost 80 years ago, served with smoked chicken, its a mayonnaise-vinegar sauce, creamy and delish!
  • Yellow Sauce: South Carolina’s claim to fame, brought to them back in the 1700′s when the Germans settled there. (Makes a great marinade for ribs too!)
  • Red Sauce: Tomato based and can range from deep dark brown to rusty red in color. The most common variety, but only came to prominence after the invention of Ketchup back in the early 1900′s. Texas folks love a thick red, sweet sauce on brisket. That is if they sauce that brisket at all! Folks in Memphis who love ‘wet’ ribs slather on the red stuff. Obviously, Ketchup and vinegar form the base, the addition of things like molasses, Worcestershire sauce or chili sauce, change the flavor and color.
  • Clear Sauce:  Peppery, vinegar type sauces are mostly found in areas like the OBX of North Carolina, the shores of South Carolina and Georgia and Virginia.  Red pepper gives this its zing!
  • Black Sauce: Perhaps the least known of any sauce, only found (that I know of ) in Kentucky. Used as a dipping sauce for mutton barbecue , this one is traditionally made with vinegar, brown sugar and Worcestershire sauce.

And for the purists… Rubs take the spotlight!… 

Read More »

GranMa’s Skillet Biscuits

Welcome! Its Day 4 of our Birthday Celebration here at Simple Plate. Read on to enter and don’t forget to enter the first three days giveaways here, here and here.

TGIF!!!  I’m looking forward to the weekend! How about you? Weekends in THIS southern home bring all sorts of great breakfast treats. Sundays bring on the biscuits, gravy, bacon and eggs, and occasionally a side of hashbrowns.  And no, as much as I’d like to say someone else gets the joy of whipping this up, a la Waffle House, it is I who brings on the bacon! I bring home a little too!

We’ve changed our eating habits significantly (shhhhhh don’t tell anyone  here).  Uncured bacon, organic eggs  and veggies have replaced the hormel and standard fare we were used to. But the flavors? They’re even more yummy! What has not been replaced are the staples of a southern breakfast.  Biscuits. I have such warm memories of my GranMa making homemade bread and biscuits. And I’ve taken her skillet biscuits recipe and updated it for today’s cook.

I challenge you to make these super easy, homemade biscuits  and to tell me they’re not the BEST you’ve ever tasted.  I promise you’ll not ever reach for the doughboy variety again!  Go Ahead, grab a print and let me know how MUCH you love these!

 

GranMa’s Sunday Biscuits
 
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Deep South Goodness
Serves: 6
Ingredients
  • 2 cups organic white wheat flour
  • 1 teaspoons organic sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 2 tablespoons shortening
  • 2 tablespoons butter (cold)
  • 1 cup buttermilk, chilled
  • 3 tablespoons butter
Instructions
  1. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  2. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs or cornmeal. (The faster the better, you don’t want the fats to melt.)
  3. Make a well in the center of the dry ingredients and pour in the chilled buttermilk. Stir with wooden spoon just until the dough comes together. The dough will be Very sticky.
  4. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times.
  5. Press with your floured hands into a 1-inch thick round.
  6. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  7. Place scrupulously clean iron skillet into oven and preheat to 450 degrees. Once preheated, melt 3 tablespoons butter in skillet
  8. Place biscuits into hot buttered skillet so that they just touch. (use a potholder or mitt to remove skillet from oven its gonna be HOT)
  9. Reform scrap dough, working it as little as possible and continue cutting if necessary.
  10. Bake in oven for 15-20 minutes or until biscuits are golden brown (they’ll be kinda high) (watch closely so that the bottoms don’t burn!)
  11. Allow biscuits to cool slightly in the skillet then remove with a flat spatula to serving plate or basket.
Notes
I use Bob’s Red Mill Organic Unbleached Flour and Domino Organic Sugar both are available at Fresh Markets, Whole Foods and online. If you need a Gluten Free Biscuit, look at Bobs Red Mill Recipes.

 

 

Guess What I’m giving away today? I love my iron skillets, I’ve begged for a variety of them at Christmas, Mother’s Day and my birthday. I’ve lucked on to a number of them at estate sales, garage sales and flea markets (most in pretty poor condition, I’ll post more about those soon and teach you to clean cast iron) . I want YOU to experience the ONE tool that EVERY southern cook must have in her arsenal. A cast iron skillet! So today I’m giving  away this

The perfect size for scrambled eggs, cornbread or for getting a great sear on a chicken breast or 2. This 6″ preseasoned beauty will be a welcome addition to your cookware. No need for weeks of seasoning, (its already done for you). And this small wonder is from the folks at Lodge Cast Iron Cookware in Tennessee.

So here are the Rules. Yes we have to have rules, ‘yall!

1. Leave A Comment On This Post telling me about your Weekend Breakfast Traditions.

2. See #1

Of course I’d love it if ‘yall would pin this post and folllow me there. And I’d love it even more if you’d tweet and facebook this post and follow me there too! But those aren’t mandatory.

And don’t forget to enter the first three days giveaways here, here and here. Oh and there are some great recipes on those pages too!

This contest will end on April 17, 2012 at midnight and I’ll draw a random comment number and announce the winner on April 18th. Good luck ‘yall!

disclaimer: I have no material relationship with the folks at Bob’s Redmill or at Lodge Cookware (even though I’d love to)  I simply use these products and I want you to fall in love with them as I have.

THIS CONTEST HAS ENDED

Simple Homemade Granola Recipe

Welcome ‘Yall to day three of our party! Read on to enter and don’t forget to enter the first two days giveaways here and here.

 

I love oatmeal. Yep, I said it. Not everyone does, admittedly. For all of my childhood I  equated oatmeal to wallpaper paste. Thick, and gooey and not very tasty unless it was laden with brown sugar and cinnamon or a pat of butter and regular old table sugar. Not too appetizing at the least. But that is what it was. Fast forward to my own kitchen and grocery buying habits.

I discovered McCanns Irish Steel Cut Oatmeal. And I loved it!  No more mush, it actually had flavor, minus the traditional condiments! I was elated. One drawback, however, it wasn’t a fast breakfast for a growing, working family. We mostly ate it on the weekends when there was time to prepare.  Fast forward again to experimenting with cooking in a crockpot. Got it done and we could have oatmeal mid week if we thought far enough ahead.

One more fast forward to today and  we have Rolled Irish Oats… same flavor, same tooth..much easier to work with! I’m happy as a kid in a candy store!

And now I can make my granola with the best, non GMO oats. I’m a happy camper. I want you to be happy too! So here’s the recipe for today. Load up your own print of it then read on for today’s giveaway!

Homemade Granola
 
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A Simple Healthy Snack or Hearty Breakfast
Recipe type: Breakfast
Serves: 6
Ingredients
  • 3 cups rolled oats
  • 1 cup whole roasted almonds
  • 1 cup pecans
  • ¾ cup shredded fresh coconut
  • ¼ cup plus 2 tablespoons dark brown sugar
  • ¼ cup plus 2 tablespoons Tupelo honey
  • ¼ cup vegetable oil
  • ¾ teaspoon salt
  • 1 cup raisins
  • 1cup dried cranberries
Instructions
  1. Preheat oven to 250 degrees F.
  2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
  3. In a separate bowl, combine honey, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
  4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.
Notes
Substitute slivered almonds, cashews or any nut you like for the nuts in this recipe. Dark Raisins or Yellow Raisins work equally well. Add in or takeaway ingredients according to your family’s tastes.

 

 

Today, while I’m celebrating my  Southern Roots, I want to introduce you all to a friend,  another small business owner, cohort, and the definition of “Southernness” Ben South. We met almost 14 years ago, after he’d developed his line of Southernness products, which I believe sprang from the research he did on defining Southernness. Ben South, was the first person to fully define the distinctiveness of the American South with his trademarked “Seven Signs of Southernness” which he drafted after leading a $2.3 million study of “The South in the 21st Century.” I fell in love with Ben back then (and his 7 signs) and I’ve shopped his items for gifts ever since.

Today, one lucky commenter will win this  kitchen apron from Ben South’s Southernness Collection:

One of but many products in Ben’s store that adequately express the sassiness of THIS southern bell!  ‘Yall should click over to his online shoppe and check out his new candle fragrance “Hissy Fit” and get the story behind all his delightful  “Southernness”! You can find him irreverently posting on Facebook (not for the faint of heart or those lacking a   funny bone) and look for his products in your local specialty stores .

So here are the Rules. Yes we have to have rules, ‘yall! [donotprint]

1. Leave A Comment On This Post telling me about your ‘inner Southern Belle’ and why she would love to have this darling apron.

2. See #1

Of course I’d love it if ‘yall would pin this post and folllow me there. And I’d love it even more if you’d tweet and facebook this post and follow me there too! But those aren’t mandatory. And don’t forget to enter the first two days giveaways here and here. Oh and there are some great recipes on those pages too!

This contest will end on April 17, 2012 at midnight and I’ll draw a random comment number and announce the winner on April 18th. Good luck ‘yall!  CONTEST CLOSED

 disclaimer: I have a non-material relationship with the company (Southernness). Lawdy knows he’d have a hissy fit if he heard elsewise.  ‘Yall just go visit his store

Meat Stuffed Bell Peppers

Day two of our Birthday Party! Thanks for dropping by! 

Yesterday, when I opened my mailbox, my copy of the spring edition of Where Women Cook was there! Yippie! I’ll bet I’ve told anyone who’ll listen,  how much I LOVE this magazine. And if I haven’t told YOU, I LOVE THIS MAGAZINE!   I’ve loved it since the very first droolworthy issue. Its one of those you keep. Like the piles of Southern Living Magazines I’ve amassed over the years, its earned its own place on the coffee table. Just when the pages of the Winter edition are dogeared and worn, I’ve finally received my very own subscription!!

 

Just Look!

 

The publishers choose the most amazing kitchens to include, as well as yummy recipes, tips and stories about cooks we’d all love to sit down with and have a glass of sweet tea!  I love learning from the ‘masters’, getting the inside on how to be a ‘better’ cook and learning things about how to better organize my small kitchen.

But look at this!!

What’s not to love about candy?

or this

Rhubarb Pie!!  (Now THAT’S some yummy goodness!

Here’s a look at the table of contents, just look how packed full  this magazine is!

If you’re not convinced yet, hop over to  the blog Where Women Cook and just look at all the fabulous recipes there!

I’d love to be able to tell you I’d gotten a call from the publishers. And I was all fancy schmanzy and that they wanted to include me and one of my Simple Southern Recipes in this unbelievably luscious magazine.   I’ve imagined in my mind a kajillion times how the call would go. I can dream can’t I? (more on this later)

Well back to earth. And back to the kitchen.  So where was I ?  Oh yeah, its our Birthday week  and you need a recipe first!

Springtime brings wonderful produce at the market and a chance for me to whip up some comfort food. Foods from my childhood that are perfect midweek fare. Easy to make , hearty and warm. Like this Meat Stuffed Bell Peppers recipe. Grab a print and make these this week for your family!

 

Meat Stuffed Bell Peppers
 
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Hearty, warm comfort. Perfect for a mid-week dinner
Author:
Serves: 6
Ingredients
  • 6 large bell peppers (green or stop light mixed colors) tops cut away and seeds removed
  • 1 cup finely chopped yellow onion
  • ½ cup finely chopped bell pepper (use the tops)
  • ¾ pound organic ground beef
  • 1 pound organic ground Italian sausage
  • 1 tablespoon minced garlic
  • ¼ cup fresh parsley chopped
  • ¾ teaspoon sea salt
  • ½ teaspoon coarse ground black pepper
  • pinch red pepper flakes (optional)
  • 2 cups cooked whole grain rice
  • 8 ounces tomato sauce
  • 2 tablespoons extra virgin olive oil
Instructions
  1. Remove tops and stems from bell peppers, discard the stems and chop and set aside the tops for the filling.
  2. In a large pot of rapidly boiling water, parboil the bell peppers until just tender (this only takes about 2 minutes)
  3. Remove from boiling water with a slotted spoon and drain upside down on paper towels.
  4. Prepare the rice according to package and drain if necessary.
  5. In a LARGE Skillet, heat the oil over a medium high heat.
  6. Add in the onion and bellpeppers and cook, stirring constantly until just soft.
  7. Add the beef, sausage, salt, pepper, parsley, garlic and pepper flakes.
  8. Cook until meat is nicely browned. Use a wooden or metal spoon to break up any large lumps.
  9. Add the rice and tomato sauce. Stir until thoroughly blended.
  10. In a foil lined large baking dish, add just enough water to cover the bottom.( about ⅛ inch) (Use a pan with sides deep enough to hold the peppers upright)
  11. Spoon meat mixture into peppers so that they are stuffed tightly (press down a bit with the spoon)
  12. Place into foil lined baking dish
  13. Bake until peppers are ‘very’ tender and filling is heated through (about 25-30 minutes)
  14. Remove from oven and let rest about 10 minutes before serving.
Notes
This recipe makes a lot! The filling freezes nicely if you only want to make 2 or 4 peppers. I use a cast iron dutch oven to prepare the meat mixture. just makes it easier and there’s less cleanup in the end. (I’m messy)
Top your stuffed peppers with tomato sauce, or cheese after fully cooked. Remove from oven add topping and place back into oven on broil for a few minutes until cheese is melted or tomato sauce is bubbly. (watch closely so it does not burn)

 

Now that dinner is under control, I want to give you a gift!  One lucky  commenter will receive their very OWN copy of  the Where Women Cook spring edition.  If you’d like to purchase your own subscription (and I highly recommend you do)go here.  I’ll draw for this gift on April 18, 2012.

Here are the rules. Yes we have to have rules.

1.If you have a blog you must link up through the linky below. If you have NO blog (really?) You’ll receive one entry for your comment only (please let me know you do not have a blog in your comment)

2. Entrants will receive one entry for a link up through the linky tool AND a comment.

3. Additional entries are as follows and are NOT REQUIRED  in order to be eligible.[donotprint]

One additional entry  for  following me on Twitter  AND Tweeting this Birthday Party with the hashtag #HappyBirthdaySimplePlate  (let me know in the comments)
One additional entry for following me on Pinterest AND  Pinning this  recipe on Pinterest (let me know you’ve done this in the comments)
One additional entry for telling your readers on your blog about this Birthday Party (leave a link to your post in the comments)

4. One winner will be chosen at random and notified by email and here on the blog. If the winner fails to respond within 24 hours, another winner will be chosen.

Of course I’d love it if you would also follow Simple Plate on Facebook, but I can’t offer you an entry for that. THIS CONTEST IS CLOSED

disclosure: I have a material relationship with Where Women Cook, I develop and manage their websites. I have never appeared in the pages of the magazine or on their website (do they even know I have time to blog?) They have graciously provided a copy of the magazine for the winner.

Here’s the link up:

The Most Dangerous Recipe Ever

Today, Simple Plate (the blog) is 2! And every two-year old KNOWS a birthday party is a MUST. 

So, to quiet my inner 2 year old, WE’RE HAVING A PARTY!  And You are getting the presents.  Of course, you’ll need to do a few things to participate in the party, but they’ll be fun I promise.

Everyone knows my theory about life. It’s short. So you should eat dessert first!  So lets start with the cake!

Several years ago, when I’d decided to re-invent myself and return to school,  I became an impoverished graduate student. One with a craving for good food and chocolate!  Well, as you might imagine, my budget wasn’t much over ramen noodles. EVERY night. But I managed to survive and to come up with some fairly good recipes during that time. Cooking for one is always a challenge and even though I’d moved all of my cookbooks and notes into the farmhouse I was living in, dessert for one, was  next to impossible.  Until, that is, I learned to whip up this  yummy bit of deliciousness. Today, all sorts of variations of this thing exist, this is my own.

A  word of warning.. this is THE MOST DANGEROUS RECIPE EVER!   Use this recipe wisely! You’re only 60 seconds from having  chocolate cake anytime you want it!

most dangerous recipe ever

5.0 from 2 reviews

Chocolate Cake In A Mug
 
Prep time
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A brownie like cake for one. Extra yummy!
Serves: 1
Ingredients
  • 4 Tablespoons granulated sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 4 Tablespoons all purpose flour sifted
  • 2 Tablespoons butter (melted)
  • 2 Tablespoons water
  • ¼ Tablespoon Madagascar vanilla extract
  • dash salt
  • whipped cream for topping
  • Powdered cocoa for Topping
Instructions
  1. In a small bowl whisk together butter, water and vanilla.
  2. Whisk in cocoa, flour and salt.
  3. Pour into a 12 oz or larger mug.
  4. Microwave on high for 60 seconds.
  5. Cake will be HOT!!! Allow to sit for a few minutes to cool.
  6. Top with whipped cream and a sprinkle of cocoa.
Notes
My microwave is 1100 watts. Center of cake will be like a ‘molten’ chocolate cake that you get at some restaurants. If you cook about 75 seconds you’ll get a uniformly baked little cake. Personally, I like the molten variety. You can use cupcake liners or not.

 

Now that you have you cake, and you can eat it too, lets get on with the presents! And I have some good ones!  Beginning today until Friday I’ll add one gift to the  list. I’ll draw for the gifts on April 18, 2012, so be sure you  visit each day this  to  enter the drawings.    Here’s the first! (Each Gift will be drawn individually)

The first gift  I have is a  MiFi®2200 Intelligent Mobile Device from Virgin Mobile. I love their service as they’re on the Sprint Network. You can connect up to 5 devices through this for internet access at 3G speeds at home or on the go!

No Contract, No Overages & No Activation Fees
Nationwide Sprint® 3G Network
Only Pay for What You Need
Change Plans as Your Needs Change

The gift drawing is for the device only. Service is available through  Virgin Mobile, USA. You can get more details on plans and pricing at http://www.virginmobileusa.com/mobile-broadband/mifi-2200.html.

Here are the rules. Yes we have to have rules.

1.If you have a blog you must link up through the linky below. If you have NO blog (really?) You’ll receive one entry for your comment only (please let me know you do not have a blog in your comment)

2. Entrants will receive one entry for a link up through the linky tool AND a comment.

3. Additional entries are as follows and are NOT REQUIRED  in order to be eligible.[donotprint]

  • One additional entry  for  following me on Twitter  AND Tweeting this Birthday Party with the hashtag #HappyBirthdaySimplePlate  (let me know in the comments)
  • One additional entry for following me on PinterestAND  Pinning this  recipe on Pinterest (let me know you’ve done this in the comments)
  • One additional entry for telling your readers on your blog about this Birthday Party (leave a link to your post in the comments)

4. One winner will be chosen at random and notified by email and here on the blog. If the winner fails to respond within 24 hours, another winner will be chosen.

Of course I’d love it if you would also follow Simple Plate on Facebook, but I can’t offer you an entry for that.

disclosure: I have not been compensated or given any product by Virgin Mobile USA, I doubt they even know I exist until I miss  pay my monthly bill.  This item was purchased by me. I have one. I love it. I thought you would too!

Here’s the link up!  Each Gift will be drawn Individually!  DRAWING DATE 04/18/2012 We Have chosen a winner. YOUR COMMENTS ARE ALWAYS WELCOME.

Super Simple Caramel Apple Recipe

Long a Southern Favorite, caramel apples are a just right treat for fall! This super simple caramel apple recipe is one sure to please everyone.

5.0 from 1 reviews

Super Simple Caramel Apple Recipe
 
Prep time
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Fall treat, easy to make.
Author:
Recipe type: Sweets
Cuisine: American
Serves: 6
Ingredients
  • 6 fresh apples -washed and dried
  • 1 tablespoon Water
  • 1 tablespoon Pure Vanilla Extract
  • 14 oz individually wrapped Caramel Candy -unwrapped
  • 6 magnolia branches or popsicle sticks
Instructions
  1. Wash apples and remove the stems.
  2. Insert wooden sticks ¾ of the way into the stem end of each apple.
  3. Set aside while you cook the caramel dip.
  4. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts and is smooth.
  5. Stir in vanilla extract.
  6. Dip each apple into the caramel and gently run apples around insides of saucepan coat evenly. Or drizzle each apple with the caramel mixture.
  7. Smooth excess caramel from the apple bottoms using the side of the saucepan.
  8. Place on a lightly greased cookie sheet and chill until ready to serve. (about 15 minutes or until firm)
Notes
Magnolia branches are food safe, wash them first then whittle one end to insert into apples. Be Sure to choose branches that are sturdy

Southern Pecan Tassies

Oh so rich and Oh so Southern!  You’ll find them served at all sorts of southern parties from baptism receptions to weddings.

These tiny tastes of heritage are the perfect bite at the end of a holiday meal !

 

Southern Pecan Tassies
 
Prep time
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A Tiny Taste of Vintage Southern Pecan Pie
Author:
Recipe type: Dessert
Cuisine: Southern
Serves: 48
Ingredients
  • 1 pound butter softened
  • 8 ounces cream cheese softened
  • 2½ cups flour
  • 1½ cups brown sugar firmly packed
  • 1½ cups chopped pecans
  • 2 large eggs
  • 2 tablespoons butter Melted
  • 2 tablespoons Pure Madagascar Vanilla Extract
  • ⅛ teaspoon Salt
Instructions
  1. Beat 1 cup butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed. Shape mixture into 48 balls, and place on a baking sheet; cover and chill 1 hour.
  2. Place 1 dough ball into each lightly greased muffin cup in mini muffin pans, shaping each into a shell.
  3. Whisk together brown sugar and next 5 ingredients. Spoon into tart shells.
  4. Bake at 350° for 20 minutes or until filling is set.
  5. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks 20 minutes or until completely cool.