Cart(0)


For the Pecan Crust - 2 ½ cups pecan pieces4 tbsp unsalted butter, melted2 tbsp granulated sugar1 egg white¼ tsp kosher salt For the Maple Custard -  1 ½ cups milk6 eggs yolks½ cup pure maple syrup¼ cup cornstarch½ tsp salt1 tsp vanilla extract For the Apple topping -  2-4 fresh apples, quartered, cored and sliced very thin (keep in lemon water until read to use)Juice of 1 lemon, added to a large bowl of cold water¼ cup honey (optional) Make the Pecan Crust -  Preheat the oven to 400...


1 loaf French bread, sourdough bread or challah8 oz cream cheese, softened to room temperature2 tbsp confectioners’ sugar3 tsps vanilla extract8 large eggs2 ¼ cups whole milk¾ tsp ground cinnamon2/3 cup packed light brown sugar½ cup chopped pecans Streusel Topping -  ½ cup packed light brown sugar1/3 cup all-pourpose flour½ tsp ground cinnamon6 tbsp unsalted butter, cold and cubed¼ cup chopped pecans Grease a 9x13 pan with butter or spray with nonstick spray. Cut the bread into one inch cubes and spread half the cubes into the prepared baking pan....


2 cups cooked and pulled turkey breast (could replace with chicken)½ cup diced celery1 cup diced sweet apple¼ cup dried cranberries¼ cup chopped roasted pecans¾ cup reduced fat mayonnaise1-2 tsp apple cider vinegar½ tsp granulated sugarS&P to taste In a large bowl, combine the reduced fat mayonnaise, vinegar and sugar. Season with salt and pepper. All all the other ingredients and stir to coat. Allow flavors to blend in the refrigerator for about 30 minutes before serving. Serve on greens or in a sandwich. Enjoy! Source - http://www.reneeskitchenadventures.com/2015/11/turkey-apple-cranberry-pecan-salad.html


1 cup steel cut oats3 ¾ cup water1 12 oz can evaporated skim milk¼ cup brown sugar½ tsp maple syrupTopping - Brown sugarMaple syrupChopped pecans Grease slow cooker for easy cleanup. In the slow cooker, stir together oats, water, milk, brown sugar, and maple syrup. Cover and cook on low for 6-8 hours. To serve, top with additional brown sugar, maple syrup and chopped pecans. Source - http://www.ihearteating.com/slow-cooker-overnight-pecan-pie-oatmeal-recipe/#_a5y_p=4548327  


1 large log of our favorite goat cheese¼ - ½ cup cranberry sauce¼ - 1/3 cup dried cranberries, chopped½ cup pecans, chopped1 tbsp or more fresh parsley, chopped Remove goat cheese from wrapper and allow to soften to room temperature. Warm up your favorite cranberry sauce and spread it on a cheese tray or serving platter. Chop up your nuts and cranberries and mix together along with parsley. Roll your goat cheese in the mixture, pressing gently to coat. Set the festive goat cheese log atop the cranberry sauce and...


12 oz Brussels sprouts¼ cup dried cranberries¼ cup chopped pecans¼ cup gorgonzola cheese crumbles1 pear, chopped2 jumbo shallots, thinly sliced3 tbsp extra virgin olive oil   For the Maple-Balsamic Vinaigrette -  2 tbsp extra virgin olive oil2 tbsp balsamic vinegar1 tbsp maple syrup1 tsp Dijon mustardS&P Using a very sharp knife (or a mandolin), carefully shred Brussels sprouts while holding onto the core. Discard the cores and add shredded sprouts to a large bowl with dried cranberries, pecans, gorgonzola cheese and chopped pears. Set aside. Heat extra virgin olive oil...


½ cup peeled and diced apple¼ cup chopped pecans1 tbsp finely chopped fresh sage leaves1 tsp fresh thyme leaves2 ounces thinly sliced Brie cheese1 (2-3 pound) boneless turkey breaks1 tbsp unsalted butter, cubedS&P Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper and set aside. Combine the apples, pecans, sage and a pinch of salt and pepper in a small bowl. Pat the turkey breast dry. Using a sharp knife, make a deep slit along the meatiest side, cutting far into the breast with your knife...


1 ½ cups farro3 ½ cups chicken broth1 tbsp butter1 sprig fresh thyme2 tsp Dijon mustard2 stalks celery, chopped1 apple, peeled and chopped¼ cup fresh parsley, chopped1 cup fresh cranberries¼ cup cranberry juice cocktail1.4 cup real maple syrup1 tbsp red wine vinegar½ tsp salt¼ tsp black pepper½ cup toasted pecan pieces Bring the farro and broth to a boil in a medium saucepan. Stir in the butter, thyme and 1 tsp of the Dijon mustard. Reduce heat to a low simmer and cover. Cook covered for approximately 20 minutes, or...


9 tbsp unsalted butter8 oz pork sausage1 medium yellow onion, chopped3 stalks celery, chopped2 medium apples, peel, cored, and cut into ½ in chunks1 cup chopped pecans1 tbsp chopped fresh thyme1 tbsp chopped fresh sage3 cups low-sodium chick brother1 large egg½ cup half and half1 loaf day old sandwich bread cut into cubesS&P Preheat the oven to 375 degrees. Generously butter a shallow 3-quart baking dish. In a large skillet, melt the butter over medium heat, pour off about 3 tbsp into a small bowl and set aside. Add the...


2 pounds boneless, skinless chicken breasts cut into strips S&P2tbsp chopped fresh parsley leaves For the honey mustard -¼ cup mayonnaise¼ cup greek yogurt¼ cup honey2 tbsp mustard2 tbsp Dijon mustard For the Pecan Crust - 1 cup pecans1 cup panko bread crumbs1 tbsp Italian seasoning½ tsp garlic powder½ tsp onion powder Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Make the honey mustard by combining the mayonnaise, greek yogurt, honey and mustards. Split and set aside in two small bowls. Make the pecan crust by combining...


1 12 oz bag of dark chocolate chips1 10 oz box of white chocolate1 cup of chopped pecansdried cranberriesdried apricotssea salt flakes Melt the dark and white chocolate in separate bowls. Remove from heat and allow to cool for 10 minutes. Line a large baking tray with parchment paper and pour the dark chocolate onto the tray. Spread it into a rectangle. Drizzle the white chocolate over the dark. Create a pattern by dragging a toothpick through the chocolate. Scatter nuts and fruit over the top and finish with sea...


4 cups of Roasted Pecans (could use Schermer Roasted and Salted to save time)1 12 oz bag of milk chocolate chips1 12 oz bag of semi-sweet chocolate chips1 12 oz bag of dark chocolate chips Roast pecans in 325 degree oven until fragrant – about 15 minutes. Layer ingredients in a slow cooker and cook on low for 1 hour. Stir the mixture and cook for another 2 minutes. Drop spoonfuls onto wax paper. Allow to cool and harden before transferring to an airtight container. Source - http://www.popsugar.com/food/Crockpot-Chocolate-Nut-Clusters-37951194?crlt.pid=camp.eIlBRnXiwpU1


Spiced Pumpkin Cheesecake with Honey Pecan Topper -24 gingersnaps3/4 cup pecan halves4 packages of cream cheese (8oz each)1 cup sugar1 can pumpkin1 tablespoon pumpkin pie spice1 teaspoon vanilla4 eggs1½ tablespoons honeyPreheat oven to 325 degrees. Use a pulsing action of food processor to process gingersnaps and ¼ cup of pecans until finely crushed. Press onto bottom of 9 inch spring-form pan. Beat cream cheese and sugar in a large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low...


½ cup unsalted butter ¾ cup granulated sugar, divided ¼ cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 ¼ cup whole-wheat pastry flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup finely chopped pecans 1 ½ teaspoons ground cinnamon Beat butter, ½ cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add egg and vanilla and beat well. Combine flour, baking powder and salt in a medium bowl and add the butter to the mixture....


2 large egg whites 2 tablespoons packed light brown sugar ½ cup granulated sugar 1/8 teaspoon salt ½ teaspoon vanilla ½ cup coarsely chopped pecans 1 teaspoon cornstarch ½ teaspoon white vinegar   Preheat oven to 350 degrees. Line 1 or 2 baking sheets with parchment paper or nonstick foil. Beat the egg whites with an electric mixer until they form stiff peaks when the beaters are lifted. Beat in the brown sugar and granulated sugar a tablespoon at a time. Beat in the salt and vanilla.   Sprinkle with...


2 cups olive or canola ¾ cup red wine vinegar 3 garlic cloves dash of honey 1 shallot salt and pepper 1 cup cranberries (great use for leftover cranberry sauce!) ¼ cup pecans Come garlic, shallot, cranberries, pecans, salt and pepper and vinegar in a blender until combined. Slowly add oil until well blended.


8 oz sharp cheddar, finely shredded 8 oz medium cheddar, finely shredded 4 green onions, white and some of the green, chopped ½ teaspoon cayenne pepper 4-6 tablespoons mayonnaise ½ cup toasted, chopped pecans About ½ cup strawberry jam Place the cheeses, green onions, and cayenne and 4-5 tablespoons mayonnaise in a food processor. Process until smooth, adding another tablespoon of mayonnaise if needed. Place the cheese on a serving plate and shape into a ring with a well pressed into the center. Press the pecans into the outer edge...


1 pound sharp cheddar cheese, shredded 1 (8oz) package cream cheese, at room temperature ½ cup mayonnaise, or to taste 1- 1 ½ teaspoons Tabasco 1 (7oz) jar diced pimentos, undrained 1 cup chopped pecans Combine the cheddar and cream cheese in a food processor, pulsing to mix. Mix in the mayonnaise and Tabasco. Scrape into a mixing bowl and stir in the pimentos and their juice and the pecans. Refrigerate until ready to serve. Serve with crackers. Source: Pecans, by Kathleen Purvis (A Savor The South Cookbook)