Black Bean Goat Cheese Dip (w/wheat pita chips)

Adapted from Delish.com 

I really enjoyed this dip and the homemade pita chips. It's crazy how different something can taste when it's toasted. I only made half the recipe and made a few changes, but I plan on following the directions more closely next time. This makes a great side dish for a meal! I served it with cilantro lime grilled chicken. Mmm :)

Ingredients:
1 tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
1 1/2 tsp ground cumin
2 cans black beans, drained & rinsed
1 cup chicken broth
1/2 cup chopped scallions
1/2 cup coarsely chopped cilantro
7oz goat cheese
Salt & pepper to taste
6 wheat tortillas, cut into wedges

Directions:
In a large saucepan, heat olive oil over medium heat. Add onion and garlic and saute until soft, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash using a potato masher. Stir in chicken broth and remaining can of beans. Simmer until thick (not pasty), about 5 minutes. Season with salt and pepper.

Preheat oven to 375. Arrange tortilla wedges on a baking sheet. Spray with olive oil and top with salt if desired. Bake for 10 minutes or until crisp. Meanwhile, in the bottom of a baking dish spread half of the bean mixture. Top with half of the cheese (crumbled), half of the scallions and half of the cilantro. Repeat layering once more ending with the cilantro. Bake for 30 - 35 minutes or until bubbly.

Tiny Pecan Tarts

Recipe revised from AllRecipes.com 

So around every holiday I try to bring some type of dessert. Since father's day is this month I decided to try to make some pecan tarts. The recipe I picked had rave reviews so it seemed like a good one to  use...it was a great decision! These things are amazing! Fluffy light crust and sweet delicious filling! I only made slight changes and that was thanks to reading the reviews. Pressing the dough into each mini cup is a little tedious, but everything else is very simple.

Ingredients:
1 cup butter
6 oz cream cheese, softened
2 cups all-purpose flour
2 eggs
1 1/2 cups brown sugar
2 tbs melted butter
1 pinch salt
1 tsp vanilla extract
1 1/2 cups chopped pecans

Directions:
To Make Pastry - Cream butter and cream cheese. Add flour and mix well. Make into 3 or 4 balls and place in the freezer for about 45 minutes. Once chilled make the dough into 48 balls (I only did 24 at a time since I only had one pan). Use your thumb to press each ball into a mini cupcake pan. Then use your thumbs and fingers to spread each ball evenly.

To Make Filling -  Break the eggs into a mixing bowl, do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tarts 3/4 full. Bake at 350 for about 25 minutes. Use a butter knife to pop them out of the pan and place on a cooling rack.

Tips:

• Only make half of the filling at a time if you only have one mini cupcake pan. 
• I first sprayed the pan with flour cooking spray, but many reviews said it wasn't needed. Mine slipped right out w/o any problems.