xiaoxl/recipe_data huggingface dataset:
Crispy Fish
Category: seafood
By Kristi

I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!

Ingredients:
2 cups dry potato flakes
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper, or to taste
4 (6 ounce) fillets cod
2 cups butter flavored shortening, for frying

Directions:
In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper. Soak fish filets in bowl of cold water. In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C). Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 446.4
Fat: 12.3 g
Saturated fat: 2.9 g
Carbohydrates: 47.2 g
Sugars: 1.5 g
Dietary fiber: 3.4 g
Protein: 36 g
Cholesterol: 61.6 mg
Sodium: 834.5 mg
Jell-O Pudding Pops


Ingredients:
milk, Jell-O pudding mix

Directions:
Beat pudding mix and milk together at least 2 minutes.
Spoon into paper cups.
Insert popsicle stick into the center of each cup.
Freeze for at least 5 hours or overnight.
To remove pop from cup, place bottom of cup in warm water for 15 seconds.
Press bottom of cup to pop out, don't pull on the popsicle stick or it will separate.
Craze-E Turkey Meatballs in Sauce


Ingredients:
ground turkey, fresh parsley, onion, evaporated milk, parmesan cheese, garlic cloves, egg, Worcestershire sauce, olive oil, button mushroom, onion, garlic clove, diced tomatoes, beef broth, bay leaf, dried oregano, dried basil, sugar, cayenne pepper, cooked brown rice, pasta, parmesan cheese

Directions:
Combine all the meatball ingredients in a bowl and mix gently using your (clean] hands so that everything is evenly distributed. Shape mixture into 1-inch meatballs. Set aside.
In a saucepan over medium heat, saute mushrooms in olive oil for 5 minutes. Add onion and garlic and cook until softened, 2-3 minutes longer. Add pureed tomatoes, broth or water, herbs and seasoning and bring to boil. Drop in meatballs and cook for 30 minutes, or until meatballs are cooked through and sauce has thickened (do not stir meatballs in sauce for first 5 minutes so that they can firm up]. Remove bay leaf.
Serve over brown rice or egg noodles or pasta, with extra parmesan cheese.
Note: This can also be placed in a casserole dish, rice on bottom, meatballs and sauce on top, and reheated later on.
Oriental Sauté With Ginger and Garlic


Ingredients:
ginger, garlic cloves, celery, onions, cabbage, low-sodium chickpeas, low sodium soy sauce, crushed red pepper flakes

Directions:
Chop ginger and garlic and set aside.
Chop celery, onions, mushrooms, red pepper and cabbage and set aside.
Use oil to thinly coat large non-stick frying pan or dutch oven (at least 5 quarts].
Sauté ginger and garlic in oil for 1 minute.
Add celery, onion, mushrooms, red pepper, peas and cabbage. Cover and sauté until vegetables are cooked, adding small amounts of water if needed to prevent sticking.
Add chickpeas, soy sauce, sesame oil, and pepper flakes. Mix well and heat through.
Loaded Italian Bread


Ingredients:
butter, mayonnaise, cheddar cheese, chives, black olives, pepper

Directions:
In a medium bowl, mix all the ingredients together EXCEPT the bread.
Slice the bread in half horizontally and spread the mixture evenly over both sides.
Put the bread spread side up on a cookie sheet and broil until edges are browned and cheese is melted being careful not to burn it.
Lemon Pork Chops


Ingredients:
salt, pepper, onion, lemon, brown sugar, ketchup

Directions:
Place pork chops in a slow cooker.
Sprinkle with salt and pepper.
Top with onion and lemon.
Sprinkle with brown sugar; drizzle with ketchup.
Cover and cook on LOW for 6 hours or until meat juices run clear.
Creamy Cottage Cheese Waffles


Ingredients:
unsalted butter, all-purpose flour, baking powder, baking soda, salt, cottage cheese, milk, eggs, honey

Directions:
Preheat your waffle iron.
Preheat the oven to 200 degrees if you won't be eating immediately.
Melt butter, reserve.
Whisk dry ingredients.
In a seperate bowl, beat cottage cheese, milk, eggs, honey. Don't try to beat out the curds of cheese. Gradually add dry ingredients to the cottage cheese mixture, stirring only until the dry ingredients are incorporated. Stir in butter.
Spray grids and spoon out 1/2 cup batter onto the hot iron. Use a wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until browned.
Serve immediately, or keep in a slingle layer, on a rack in the preheated oven.
Amaretto Ice Cream
Category: desserts
By ly1310

Delicious, creamy amaretto ice ream that uses no eggs. Very quick and easy! It can be used in floats or milkshakes!

Ingredients:
2 cups heavy whipping cream
1 cup half-and-half
¾ cup white sugar
5 tablespoons amaretto liqueur (such as Disaronno®)
1 teaspoon vanilla extract

Directions:
Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract. Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 30 mins
Yields: 12 servings

Calories: 237.4
Fat: 17 g
Saturated fat: 10.6 g
Carbohydrates: 17.6 g
Sugars: 15.5 g
Protein: 1.4 g
Cholesterol: 61.8 mg
Sodium: 23.8 mg
Buttermilk Pecan Chicken Strips


Ingredients:
boneless skinless chicken breast halves, flour, pecans, sesame seeds, paprika, salt, pepper, egg, buttermilk, butter

Directions:
Cut each breast half into 4 strips., Combine flour,ground pecans,sesame seeds,paprika,salt and pepper and set aside., Combine egg and buttermilk., Dip chicken in buttermilk and then dredge in the flour mixture., Pour butter into 15x10x1 jelly roll pan., Add chicken,turning to coat., Bake at 375' for 30 minutes or until done., Drain on paper towels.
Authentic Swedish Pancakes
Category: breakfast-and-brunch
By Amber Adamson Kincheloe

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Ingredients:
3  eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Directions:
Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth. Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 52 mini pancakes

Calories: 66
Fat: 2.6 g
Saturated fat: 1.2 g
Carbohydrates: 7.7 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 3 g
Cholesterol: 47.1 mg
Sodium: 121.7 mg
Chicken Tortilla Soup


Ingredients:
butter, garlic, onion, flour, chicken broth, half-and-half cream, salsa, boneless skinless chicken breasts, black beans, kidney beans, corn, ground cumin, tortilla chips, monterey jack cheese, cheddar cheese

Directions:
Melt the butter in a large pot (at least 8 qt] over medium heat. Add the garlic and onion, cook until softened (about 5 minutes]. Add the flour and stir well. Cook for an additional 2 minutes (stiring constantly]. Add the chicken broth and Half & Half. Stir in the remaining ingredients. Bring the soup just to a boil then turn the heat down and simmer for 15 minutes.
Put the soup in bowls and top with tortilla chips, cheese and sour cream.
NOTES:  If you want the soup a little thicker add 2 T of corn starch mixed with 3 T of water in the last 2 minutes of cooking.
Delicious Breakfast Burritos (Or Tacos!)


Ingredients:
eggs, frozen hash browns, tortillas

Directions:
Prepare hashbrowns according to the package directions., Scramble the eggs., If you want, you can combine them in a pan and stir a little., Evenly distribute the potatoes and eggs onto the 2 tortillas., Cover with the cheese and fold., Enjoy!
Eggnog Bread With Fruit


Ingredients:
all-purpose flour, baking powder, salt, eggs, sugar, butter, fig

Directions:
Combine flour, baking powder, and salt; set aside.
Beat eggs, sugar, and butter in large mixing bowl.
While continuing beating, add flour mixture alternately with egg nog into the mixing bowl, beginning and ending with flour mixture.  Beat until moistened.
Stir remaining ingredients into mixing bowl.
Grease or spray a 8 1/2 x 4 1/2 x 3 inch loaf pan or 3 mini pans.  Pour batter into prepared pan(s].
Bake at 350 for 70 minutes (mini pans will take 40 to 45 minutes] or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes.  Remove to wire rack and cool.
Classic Strawberry Shortcakes
Category: trusted-brands-recipes-and-tips
By Bisquick

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

Ingredients:
strawberries, sliced
¼ cup sugar
2 ⅓ cups Original Bisquick® mix
½ cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
½ cup whipping cream

Directions:
Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split warm shortcakes; fill and top with strawberries and whipped cream.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 6 servings

Calories: 409.1
Fat: 20.9 g
Saturated fat: 10.4 g
Carbohydrates: 52.7 g
Sugars: 21.4 g
Dietary fiber: 2.9 g
Protein: 5.1 g
Cholesterol: 44.1 mg
Sodium: 645.6 mg
Roasted Cinnamon Spice Pumpkin Seeds
Category: appetizers-and-snacks
By Suzie Lopez O'Connor

So fun to make with the kids! These sweet treats were a big hit with my kids and husband.

Ingredients:
6 cups boiling water
1 cup raw pumpkin seeds
1 teaspoon salt
1 teaspoon olive oil
1 tablespoon white sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger

Directions:
Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil. Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds. Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 4 servings

Calories: 211.5
Fat: 17 g
Saturated fat: 3.2 g
Carbohydrates: 9.9 g
Sugars: 3.5 g
Dietary fiber: 1.7 g
Protein: 8.5 g
Sodium: 598.4 mg
Fuzzy Navel Cocktail
Category: drinks
By Allrecipes

The only fuzzy about this cocktail of peach schnapps and orange juice will be your vision. Drink with caution!

Ingredients:
3 fluid ounces peach schnapps
3 fluid ounces orange juice
½ cup ice
1  orange slice, for garnish

Directions:
Combine schnapps and orange juice in a highball glass. Add ice, stir to combine. Garnish with an orange slice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 366.6
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 51.1 g
Sugars: 45.4 g
Dietary fiber: 0.5 g
Protein: 0.8 g
Sodium: 10.5 mg
Rippli (Loin Ribs / Smoked Pork Loin)


Ingredients:
margarine, bacon, onions, garlic, cabbage, celery, carrots, potatoes, pepper, dried thyme, fresh thyme, pork, white wine, tomatoes

Directions:
Heat up the margarine in frying-pan.
Add bacon, onion and garlic and saute until onion softens and bacon is cooked.
Add cabbage, celery, carrots and potatoes, cover and steam until the vegetables falls inches.
Spice with pepper and thyme.
Place ribs within the vegetables.
Add white wine and soup, cook on low heat for about one hour.
Add tomatoes and cook for 10 more minutes.
Matt's Jerky Recipe
Category: appetizers-and-snacks
By Mattey

I use this recipe for all of my elk and venison jerky, as well as beef jerky, with excellent results. Freeze or refrigerate the jerky afterwards to prolong shelf life.

Ingredients:
3 pounds beef top round
⅔ cup soy sauce
¼ cup Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons liquid smoke flavoring
2 teaspoons onion powder
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons finely ground black pepper

Directions:
Freeze beef to make it easier to slice, about 20 minutes. Slice beef against the grain into strips about 1/4-inch thick. Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne, and pepper together in a large bowl. Add beef strips. Cover and marinate in the refrigerator, mixing at least twice, 18 to 24 hours. Arrange beef strips on dehydrator trays. Dehydrate at 160 degrees F (70 degrees C) until dried, about 8 hours.

Prep time: 15 mins
Total time: 1 day
Yields: 10 servings

Calories: 179.8
Fat: 5 g
Saturated fat: 1.5 g
Carbohydrates: 5.5 g
Sugars: 2.7 g
Dietary fiber: 0.6 g
Protein: 26.9 g
Cholesterol: 67.7 mg
Sodium: 1084.2 mg
Chili Cumin and Lime Snapper


Ingredients:
flour, ground cumin, chili powder, dried ancho chile powder, ground pepper, red snapper fillet, coconut oil

Directions:
In a pie pan or shallow bowl combine first 5 ingredients (flour - pepper].
In a second pie pan or shallow bowl beat egg white.
Dip fish in egg white and then into flour mixture, coating well and shaking off excess.
Heat oil in skillet over medium high heat.
Saute fish for 3 minutes and then flip fish and saute for 5 minutes of other side or until fish is done.
Prawn Kebabs


Ingredients:
zucchini, button mushrooms, olive oil, garlic clove, bay leaf, lemon juice, lemon zest

Directions:
Shell and devein the prawns. Top, tail and wipe the zucchini and slice into think rounds. Clean the mushrooms with a soft cloth and remove the stems. Put the prawns, mushroom caps and zucchini into a large bowl. Add the marinade and cover with cling wrap and leave for 1 hour gently stirring the mix occansionally.
After 1 hour drain off the marinade and thread the prawns, zucchini, and mushrooms alternately onto skewers. (I use 3 of each thing on each skewer].
Place skewers onto an oiled baking tray and cook in a moderately hot oven for 20-25 minutes, basting them 4-5 times during cooking with the cooking juices.
Serve hot.
Shotgun Red Beans And Rice


Ingredients:
red kidney beans, salt, onion powder, dried basil, garlic powder, dry mustard, black pepper, white pepper, dried oregano, cayenne, onions, green bell pepper, celery, long-grain white rice

Directions:
Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the beans absorb the water; they'll more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the beans and set them aside.
Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.
Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix.
Stir and cook until the vegetables start to turn brown, about 5 minutes.
Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes.
Add the REMAINING 1 cup of onions, stir, and cook 5 minutes.
Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix.
Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking.
Add 1 CUP grape juice and continue to cook for 25 minutes.
CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often.
It is therefore important to check and clear the bottom of the pan frequently.
Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes.
Serve over the rice.
NOTES: Red beans with rice is an old traditional New Orleans Monday supper dish.
Monday used to be wash day, and the story goes that the beans could simmer while the laundry was being done.
When the wash was finished, so were the beans.
In the past, in order to make the beans really good, the cook started off with a lot of oil.
While this recipe eliminates the oil, it still is mouth-watering.
MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS.
Creamy White Chicken Enchiladas
Category: meat-and-poultry
By thedailygourmet

These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep.

Ingredients:
3 large skinless, boneless chicken breast halves
½ cup water
1 medium onion, chopped
1 (4 ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas, warmed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
½ teaspoon ground cumin
1 cup plain Greek yogurt
½ cup pepper Jack cheese
½ cup shredded Monterey Jack cheese

Directions:
Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles. Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle. Pour sauce over enchiladas in the casserole dish. Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 364.8
Fat: 18.7 g
Saturated fat: 10.2 g
Carbohydrates: 21.4 g
Sugars: 2.5 g
Dietary fiber: 2.7 g
Protein: 27.7 g
Cholesterol: 88.7 mg
Sodium: 475.1 mg
Chicken Tenderloins With Cranberry Mustard Sauce


Ingredients:
chicken tenderloins, flour, butter, dry white wine, chicken broth, country-style dijon mustard, cornstarch, water, craisins, green onion

Directions:
Lightly toss chicken pieces with flour; shake off excess.
Sprinkle lightly with salt and pepper.
Heat 1 tablespoon of butter and oil in a large skillet.
Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
Add more butter and oil if needed.
Remove to a platter; keep warm.
Repeat with remaining chicken.
Add wine, chicken broth and mustard to skillet, scraping up browned bits.
Combine cornstarch and water in a small bowl.
Stir into skillet.
Add sweetened dried cranberries.
Boil 1 to 2 minutes or until sauce thickens.
Stir in green onions; cook 1 more minute.
Pour sauce over chicken.
Sweet Honey Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, sugar, baking powder, salt, butter, honey, eggs, canola oil, cornmeal

Directions:
Place 9" cast iron skillet in oven and preheat to 375°F.
In a medium bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
In a small bowl, whisk together the butter and honey.
Pour honey butter over corn meal mixture along with the eggs and milk.
Whisk until combined.
Once oven has preheated, remove cast iron skillet and add the tablespoon of oil.
Spread oil on the bottom of the skillet and half way up the sides.
Sprinkle the bottom with the tablespoon of corn meal.
Pour batter into the pan and place in oven.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Remove from oven and let sit for 1-2 minutes before flipping out onto a plate. Be careful not to burn yourself!
Slice and serve with honey butter.
Enjoy!
Birria
Category: soups-stews-and-chili
By Mike N

Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.

Ingredients:
2  dried California chile peppers, stemmed and seeded
2  dried pasilla chiles, stemmed and seeded
2  dried guajillo chiles, stemmed and seeded
2  dried ancho chiles, stemmed and seeded
2  New Mexico dried red chile pods, stemmed and seeded
water to cover
6 cloves garlic
1 slice onion, or to taste
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½  onions, chopped
3 ½ pounds boneless beef chuck roast, cut into chunks
6  bay leaves
salt to taste

Directions:
Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Prep time: 20 mins
Cook time: 5 hrs 55 mins
Total time: 6 hrs 15 mins
Yields: 8 servings

Calories: 353
Fat: 23.1 g
Saturated fat: 9 g
Carbohydrates: 11.4 g
Sugars: 3.1 g
Dietary fiber: 3 g
Protein: 24.8 g
Cholesterol: 90.2 mg
Sodium: 83.1 mg
Mini Pecan Pie Muffins
Category: bread
By Christie

Its like eating a mini pecan pie.

Ingredients:
1 cup brown sugar
⅔ cup butter, softened
2  eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
1 cup pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups. Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Mix flour and pecans together in a bowl; stir into creamy mixture until batter is smooth. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 24 mini muffins

Calories: 130.3
Fat: 9.1 g
Saturated fat: 3.7 g
Carbohydrates: 11.7 g
Sugars: 9.2 g
Dietary fiber: 0.5 g
Protein: 1.3 g
Cholesterol: 29.1 mg
Sodium: 44.8 mg