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4 cups baby kale ¾ cups quinoa – cook per package instructions 4 tbs olive oil 2 tbsp white whine vengar ½ tsp Dijon mustard 1 clove garlic, minced salt and pepper 1 tsp honey 2 tbs red onion, minced 1/3 cup dried cranberries 1/3 cup chopped pecans ½ cup sweet potato, cubed   Roughly chop baby kale and place in a bowl. In a smaller bowl, whisk together olive oil, white wine vinegar, Dijon mustard, minced garlic and honey. Pour over the kale. Add onion, cranberries, and pecans to...


1/2 c. melted butter 1 egg, well beaten 1/3 c. milk  3/4 c. all-purpose flour 1 tsp. baking powder  1 tsp. salt  2 tsp. paprika 1/8 tsp. pepper  1/2 c. pecan meal 3 whole chicken breasts, split   To make pecan meal, grind toasted pecans either in a nut mill or pulse in a food processor until it has the consistency of cornmeal. Pour melted butter into a 15 x 10 x 1-inch baking pan.  Spread evenly and set aside. Combine egg and milk, mixing well. Combine flour, baking powder,...


Chocolate Pecan Pie Cookies   1 prepared pie crust 2 tbsp butter, melted ½ cup pecans, chopped 1/3 cup brown sugar ¼ cup dark corn syrup 2 eggs 1/8 tsp salt ¼ cup semi sweet chocolate chips Preheat oven to 400 degrees. In a large nonstick pan cook butter, brown sugar, corn syrup, salt, eggs and chocolate chips until slightly thickened. Remove from heat and set aside. Unroll dough and cut out circles using a 4 inch round cookie cutter. Gently fold up the edges and spoon about 1 tbsp...


1 c. cooked chicken, diced  1 (10 3/4 oz.) can cream of chicken soup 1 c. chopped celery  2 Tbsp. chopped onions 1/2 c. chopped pecans  1 1/2 c. cooked rice  1/2 tsp. salt 1/4 tsp. pepper  1 Tbsp. lemon juice 1/2 c. mayonnaise  1/4 c. water 3 hard-cooked eggs Combine chicken, soup, vegetables, pecans and seasoning. Blend well. Stir in lemon juice, mayonnaise and water. Chop 2 eggs and add to mixture. Place in greased casserole. Bake at 400 degrees for 15 minutes or until bubbly. Let stand 15...


1 c. butter  1/2 c. shortening  1 c. white sugar  1 lb. light brown sugar  5 large eggs  3 c. flour  1/2 tsp. baking powder 1 c. milk  1 tsp. vanilla  1 c. chopped pecans    Remove all lumps from brown sugar by rolling on wax paper with rolling pin.  In a large bowl, cream butter and shortening. Add sugars and cream again.  Add eggs.  Sift dry ingredients and add alternately with milk.  Add vanilla and pecans.  Bake in large greased and floured tube pan 1 1/2 to 1 3/4...


2 c. pecan halves  2 Tbsp. melted butter  few drops of Tabasco sauce  salt  cayenne pepper Spread 2 cups pecans in a baking pan.  Pour 2 tablespoons melted butter combined with a few drops of Tabasco sauce over pecan halves and toss pecans to coat with butter. Roast pecans in 325 degree oven for 15 to 20 minutes, shaking them once or twice, until lightly colored.  Drain pecans on paper towel and season at once with salt and cayenne pepper to taste.  Linda D. Wells  Sylva, NC Garden Club


10 oz. sharp Cheddar cold pack cheese food (Wisprise is good) 2 Tbsp. bourbon whiskey 1 tsp. Worcestershire sauce salt and pepper to taste  chopped pecans  Let chesse come to room temperature, then mix all ingredients, except pecans, thoroughly. Chill until stiff enough to form into one large or two medium sized balls.  Roll in pecans until completely covered.  Store in refrigerator or freezer. Serve at room temperature on assorted crackers. 


2 c. pecans halves  1 1/2 Tbsp. butter or margarine, melted  1 tsp. salt  2 tsp. soy sauce  1/8 tsp. hot pepper sauce  Preheat oven to 300 degrees. In an 8 or 9-inch pan, combine pecan halves with butter or margarine. Toast in oven for 30 minutes, stirring occasionally,  Add salt, soy sauce and hot pepper sauce.  Toss.  Makes 2 cups.


4 c. cooked diced turkey 1 1/2 c. celery, diced  1 (15 1/4 oz.) can pineapple chunks, drained and cubed  1 1/2 c. mayonnaise 1 c. chopped apples  1 c. chopped pecans  Combine all ingredients, mixing well. Chill 2 hours before serving . Yields 8 to 10 servings.  Southern Living 


1 large chicken ( about 5 lb. ) 1 c. chopped celery 1/2 c. large pecan pieces, roasted and salted  Boil chicken in salted water until it falls off bones.  Cut up into small pieces. Add chopped celery and roasted pecan pieces. Mix all ingredients together with a good commercial or homemade mayonnaise. Serve on lettuce leaves on individual plates or a large serving dish. Serves 10.  Optional Additions: 1 c. fresh green grapes 1 c. pineapple chunks 1/2 c. chopped green pepper  8 chopped hard-boiled eggs 1/2 c. chopped...


1 c. (4 oz.) finely chopped pecans  1 c. (4 oz.) sharp Cheddar cheese grated  1 c. sifted flour  1 stick ( 4 oz. or 1/2 c.) butter or margarine  1 tsp. salt  1/8 tsp. pepper Bring all ingredients to room temperature. Blend throughly. Dough will be stiff. Divide dough in half and roll into two logs about the diameter of a quarter.  Wrap well and chill. Slice 1/4- inch thick and bake on a greased or Teflon coated pan in a 350 degree oven for 10 to 12 minutes...


1 c. grated Swiss cheese  1/4 c. chopped onion 1 Tbsp. flour 1/2 c. chopped Schermer pecans 1 (9-inch) pie shell, baked and cooled 2 eggs beaten 1 c. milk 1/2 tsp. brown mustard 1 c. filling ( meat or vegetables of your choice) This basic quiche recipe can be combined with meat or vegetables. Use chicken, crab meat, ham, sausage, spinach, broccoli or mushrooms. Simply mix about 1 cup of the ingredient you choose with cheese, onion, flour and 1/4 cup of pecans. Sprinkle into crust. Mix eggs, milk...


1 (2 1/2 lb.) fully ripened Brie  2/3 c. coarsely chopped pecans  2 to 3 Tbsp. brown sugar  Remove rind from top of cheese, cutting to within 1/4- inch of outside edges. Place cheese on an ungreased baking sheet and arrange pecans over top.  Sprinkle with sugar. Broil 8 inches from heat 3 to 5 minutes or until sugar and cheese are bubbly. Serve with crackers. Pecan Growers of America


1 1/2 c. pecans, chopped fine 1 lb. crab meat 1/2 c. chopped celery 2 Tbsp. chopped green onion 1/2 tsp. salt 3/4 c. evaporated milk 1 can cream of celery soup 1/8 tsp. pepper 1 Tbsp. butter dash of garlic 1/4 c. dry bread crumbs Saute celery , onion, and 1 cup of pecans in butter until tender.  Add salt and pepper and dash of garlic.  Then add in crab meat to the mixture.  Simmer for 10 minutes.  Add celery soup.  Slowly add in 3/4 cup evaporated milk.  Spoon...


4 rainbow trout fillets flour 2 Tbsp. butter Lightly flour fillets.  In a skillet, melt 2 tablespoons butter.  Pan-fry fillets over medium heat for 2 minutes on one side and 1 minute on the other.  Remove fish from pan and keep warm. Pecan Butter: 1/3 c. butter 1/3 c. chopped Schermer pecans 2 tsp. chopped green onion 1 tsp. lemon juice In a small saucepan, melt 1/3 cup butter and add remaining ingredients.  Over low heat, stir until well combined.  Ladle pecan butter over fillets.  Serves 4.


Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans.  We consider ourselves quite lucky to be able to share it with you.    Lee Epting's Red Velvet Pecan Cupcakes Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon...


When we saw this both delicious and beautiful salad on Gluten-Free Goddess, we couldn't help but try it.  It has the hallmarks of a perfect Winter salad.  Make sure to follow Karina Allrich (@gfgoddess) - her recipes are so flavorful and very inventive.     Karina's Quinoa Salad Recipe with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette Recipe originally published October 2010 by Karina Allrich, Gluten-Free Goddess Blog. Quinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper. Use pears...


Squash Casserole with Chopped Pecans   The addition of chopped pecans and pecan meal give this traditional recipe a delicious nuttiness.  It's sure to be a recipe you return to. 1 lb. of fresh squash 1/2 stick of butter 1 tsp. sugar 1 egg 1/2 cup of mayonnaise 1/2 lb. of Schermer's chopped pecans salt and pepper to taste 1/2 cup of grated cheese (we use a sharp cheddar) 1/2 cup of bread crumbs 1/2 cup of pecan meal Cook squash until tender.  Drain well.  Add butter and mash.  Mix...