| Appetizers
Pecan Log
1 box confectioners' sugar
1 jar marshmallow cream
1 can sweetened condensed milk
14 ounce bag of caramels
chopped NC pecans
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Stir together sugar and
marshmallow cream; shape into logs. Freeze 2 to 4 hours. Melt caramels
and milk together. Dip logs into this mixture. Roll in pecans. Freeze
well. |
Pecan Puffs
2 egg whites
1 cup brown sugar
1 teaspoon vanilla
2 cups chopped pecans
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Beat whites until stiff.
Add sugar and vanilla. Fold in pecans. Spray pan and drop mixture
by teaspoonful and bake at 250 F for 30 minutes. |
Sugared Pecans
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2 cups toasted pecans
1 cup sugar
1/2 cup milk
Pinch of baking soda
Vanilla flavoring (optional)
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Spread pecans evenly in
a baking dish. Bake 300 F for 30 minutes. Mix sugar, milk and soda
and bring to boil. Boil to a soft ball stage. Add pecans. Bring to
a boil. Remove from heat and stir until mixture sugars on pecans.
Add a few drops of vanilla if desired. |
Hot Chili Pecans
1/4 cup butter
1 teaspoon salt
1 tablespoon chili powder
1/2 teaspoon red pepper
3/4 teaspoon paprika
3 cups pecans
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Melt butter in microwave
for 20 to 30 seconds. Add spices. Mix well. Place pecans in a 12 x
8 inch glass dish. Pour spice mixture over pecans. Stir to coat. Microwave
on high for 5 to 6 minutes. Stir every 2 minutes. Allow to cool on
paper towels. Store in airtight container. |
Fruit Dip
1 cup chopped pecans
1 1/2 teaspoon cinnamon
16 ounces cream cheese, softened
1/2 cup white sugar
8 ounces sour cream
1 1/2 teaspoon vanilla
1/2 cup brown sugar
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Mix all ingredients together
until smooth. Serve with fresh fruit. |
Smoked Pecans
4 tablespoons seasoned salt
2 tablespoons soy sauce
1 tablespoon garlic powder
4 tablespoons olive oil
1/2 tablespoons onion powder
2 pounds pecan halves
1 1/2 teaspoon Worchestershire sauce
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Mix all ingredients; toss
well. Put in a foil pan and place on smoker grid. Smoke slowly for
about 1 1/2 to 2 hours, stirring twice. |
Pecan-Pineapple Cheese Ball
1 pound grated extra sharp cheddar cheese
3 ounces cream cheese, softened
8.5 ounces crushed pineapple, drained
1/2 cup finely chopped red bell pepper
1/4 cup grated onion
2 cups toasted, chopped pecans
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Let cheeses stand at room
temperature until soft. Blend cheddar cheese and cream cheese. Mix
in pineapple, red pepper, onion and half the pecans. Form into a ball
and roll in the other half of the pecans. Refrigerate several hours.
Serve with crackers. |
Cream-Cheese Pecan Spread
16 ounces cream cheese
8 ounces crushed pineapple, drained
2 teaspoons chopped onion
1/3 cup green pepper, chopped
2 teaspoons seasoned salt
1 cup chopped pecans
1 cup pecan halves for garnish
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Cream the cream cheese until
soft. Blend in pineapple, onion, green pepper, seasoned salt, and
chopped pecans; mix well. Mound on serving dish and garnish with pecan
halves. Keeps well in refrigerator. Serve with crackers. |
Caramel Apple Dip
8 ounces cream cheese
1 cup brown sugar
1 teaspoon vanilla
1/4 cup pecans
Apple slices
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Beat cheese, sugar, and
vanilla together until smooth. Add pecans and mix well. Serve with
apple slices. |
Pecan Salad Dressing
3 ounces cream cheese
1/3 cup mayonnaise
1/3 cup orange juice
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1/3 cup pecans
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Soften cream cheese. Add
mayonnaise, juices, sugar and salt; beat well. Stir in pecans; chill
well. Serve on salads. |
Pecan Party Mix
1 pound butter, melted
2 teaspoons garlic powder
2 teaspoons salt
2 tablespoons Worchestershire sauce
1 box pretzel sticks
1 box Wheat Chex cereal
1 box Cheerios cereal
1 box Rice Chex cereal
1 quart pecans
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Melt butter with garlic
powder, salt and Worchestershire sauce. Combine pretzels, cerealsand
pecans. Toss with butter mixture. Bake at 250 F for 1 hour, stirring
occasionally. |
Stuffed Mushrooms
12 large mushrooms
2 tablespoons onion
2 tablespoons butter
1/2 cup chopped pecans
1/2 cup bread crumbs
1 teaspoon lemon juice
1/2 teaspoon salt
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Wash mushrooms. Remove stems
and chop. Saute onion in butter; add chopped stems, pecans, bread
crumbs, lemon juice and salt. Mix well. Mound caps with stuffing.
Broil for 4 minutes. |
Prayerfully Good Pecan Appetizers
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2 cups North Carolina Pecan Halves
2 tablespoons butter
1 pkg. (8 oz.) cream cheese
1 egg
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 (6 oz.) bag semi-sweet or milk chocolate chips
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Melt butter and pour over
pecan halves. Toss pecans until well coated. Spread pecans one layer
deep onto a lined cookie sheet. Place pecans in a preheated 300 degrees
F. oven for 15 to 20 minutes. Pecans should be browned lightly, do
not overcook. Stir half way through cooking time. Cool to room temperature.
In a mixing bowl, combine cream cheese and sugar. Add egg, lemon juice
and vanilla. Pour smooth mixture into small 6-7 inch pie pan and bake
in a 300 degrees F. oven for 30 minutes until center no longer jiggles.
Cool and refrigerate. When ready to make the appetizers, remove cheesecake
from refrigerator. Cut a small portion and sandwich the cake between
two pecan halves. In a double boiler pan, melt 6 oz. of chocolate
chips over low heat, until smooth. Dip each sandwich into melted chocolate.
Place on waxed paper until set. Once cooled, store in refrigerator
until ready to serve. Yield: about 70 pieces of candy. |
Pecan Shells
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1/2 cup North Carolina pecan halves
1/4 cup butter
1/2 cup chopped North Carolina pecans
Morton's Seasoning Salt to taste
1 pkg. (8-oz.) cream cheese
2 teaspoons Worcestershire Sauce
1/2 teaspoon seasoning salt
20 to 30 fillo dough mini shells
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Preheat oven to 350 degrees
F. Melt butter. Place pecan halves and pecan pieces in separate bowls.
Melt butter. Pour half of the butter over the pecan halves and the
other half over the chopped pieces. Toss both bowls of pecans well
and sprinkle with Morton's Seasoning Salt to taste. Spread both halves
and pieces, separately, on a lined cookie sheet and bake for about
15 minutes, just until the pecans begin to brown. Stir halfway through
cooking time. Do not overcook pecans. Set pan of pecans aside to cool.
Cream together cream cheese, Worcestershire sauce and 1/2 teaspoon
Morton's seasoning salt. Set aside or refrigerate if not using immediately.
To serve cold: prebake fillo shells according to package directions
and cool. Fill each shell with a teaspoon of cream cheese mixture
and top with pecan half. To serve hot: fill shells first and bake
for 5-8 minutes. Yield: about 30 mini shells |
Pecan Ambrosia Cream Cheese Spread
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2 pkgs. (8 oz.) cream cheese, softened
1/4 cup powdered sugar
1 pkg. (6 oz.) craisins
1 can (15 oz.) crushed pineapple, drained
1 can (11 oz.) mandarin oranges, drained
1 1/2 cups chopped North Carolina pecans, toasted
1/4 cup North Carolina pecan halves, toasted
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Stir together cream cheese
and sugar until blended. Reserve 1/4 cup craisins for garnish if desired.
Add remaining craisins to cream cheese mixture. Drain pineapple and
mandarin oranges. Add to cream cheese mixture. Stir in chopped pecans.
Spoon mixture into a serving bowl. Garnish spread with reserved craisins
and toasted pecan halves. Serve with gingersnaps, crackers, on celery,
bagels, or multigrain bread. Yield: 4 cups. |
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