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Preheat 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 speed after each just until blended. Pour over crust. Bake 1 hour 20 min to 1 hour 30 minutes or until center is almost set. Loosen cake from pan and...


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)


1 cup pecans 1 (8oz) package cream cheese, at room temperature ½ cup crumbled blue cheese ¼ cup snipped chives, divided ¼ teaspoon coarsely ground black pepper   Place the pecans in a dry skillet over medium heat. Stir often until fragrant and just toasted. Remove from the skillet and chop coarsely. Place the cream cheese and blue cheese in a food processor. Pulse until creamy and combined. Set aside 1 tablespoon chives and add the rest to the food processor with pepper. Pulse to combine. Add the pecans and...


2 envelopes unflavored gelatin 1 3/4 c. water, divided  1/4 tsp. salt 1/4 tsp. white pepper 1/3 c. vinegar 3/4 c. sugar 1 c. shredded cabbage 2 c. chopped celery 1 (7 oz.) jar pimentos, diced  1 c. grated carrots 1 (8 oz.) can green peas, drained  1 c. chopped pecans  salad greens cherry tomatoes carrot curls  1/2 c. mayonnaise 1 Tbsp. half and half  Soften gelatin in 1 cup water and set aside.  Combine 3/4 cup water, salt, pepper, vinegar and sugar in a saucepan.  Bring to a boil....


1/2 c. firmly packed brown sugar  1/2 c. chopped pecans  2 Tbsp. all- purpose , flour  2 Tbsp. margarine, melted  2 tsp. ground cinnamon 1 1/2 c. all purpose, flour  1/2 c. sugar 2 tsp. baking powder  1/2 tsp. salt 1/4 c. shortening 1/2 c. milk 1 egg, beaten Combine brown sugar , pecans, 2 tablespoons flour , butter and cinnamon. Stir well. Set aside. Combine 1 1/2 cups flour, sugar, baking powder and salt in a large bowl.  Cut in shortening until mixture resembles coarse crumbs.  Combine milk and...


2 pkg. frozen broccoli 1 can cream of mushroom soup 1 c. mayonnaise  3/4 c. chopped pecans  2 eggs, well beaten  1 medium onion, chopped or 1 1/4 Tbsp. dry onion flakes  1 c. grated sharp cheese  2 c. buttered bread crumbs Cook broccoli with salt as shown on package. Then drain and chop. Add soup, mayonnaise and chopped pecans.  Mix well.  Add eggs and onion.  Pour into greased 1 1/2 or 2-quart casserole dish.  Sprinkle with grated cheese and top with buttered break crumbs.  Bake at 350 degrees fo...


6 slices bacon, cut in half  1 1/2 lb. lean ground beef  3/4 tsp. thyme  1/8 tsp. pepper  1/3 c. chopped pecans  3 Tbsp. chopped parsley  3 Tbsp. chopped onion Lightly saute bacon and set aside.  Mix ground beef with thyme and pepper. Divide into 12 portions and shape into flat patties. Combine remaining ingredients for a filling. Spread filling on six of the patties. Cover each with two half slices of bacon. Top with remaining patties, pinching edges together. Cook as desiered. Great grilled, broiled, or pan- fried.


1/2 c. butter or margarine  1 tsp. lemon juice 1 Tbsp. chopped parsley 1 Tbsp. chopped chives  1 clove garlic , crushed  1 tsp. salt 1/8 tsp. pepper 3 whole chicken breasts  1/2 c. flour 1 egg  1/3 c. corn flakes, crushed  1 c. pecans, chopped fine Beat butter until soft. Stir in lemon juice, parsley, chives, garlic, salt and pepper until well combined. Spread mixture onto wax paper into a 4x 3- inch rectangle, about 1/2- inch thick.  Place in freezer to chill, about 20 minutes.  Split chicken breasts....


1 ( 3 oz.) pkg. red raspberry flavored gelatin 2 c. boiling water 2 envelopes unflavored gelatin 1/2 c. cold water  1 c. sugar 1 c. half and half 1 ( 8 oz.) pkg. cream cheese, softened 1 tsp. vanilla 1/2 c. chopped pecans  1 c. boiling water 1 ( 3 oz.) pkg. black raspberry flavored gelatin  1 (15 oz.) can blueberries (undrained) Dissolve red raspberry gelatin in 2 cups boiling water. Pour into a 9 inch square pan. Chill until firm. Soften unflavored gelatin in cold water. Combine sugar...


3/4 c. pecans, chopped fine 4 c. rolled oats  1/2 c. wheat germ 1/4 c. sesame seed 1/4 c. millet  1 c. raisins ( optional) Sauce: 1/3 c. honey  1/3 c. safflower oil 1/2 tsp. vanilla Combine chopped pecans, oats, wheat germ and sesame seed in a large bowl.  Heat honey and oil together, until well blended.  Remove from heat and stir in vanilla.  Mix with oat mixture, coating all ingredients thoroughly . Spread cereal in large shallow pan and brown lightly in a 325 degree oven for 20 to...


1 c. ground lean beef 1 c. ground lean ham  1 tsp. Woscestershire sauce 1/2 c. pecan meal 1 tsp. Leggs seasoning  dash of Season - All and salt  1 egg 1 c. corn flake crumbs  Mix well together the beef , ham, Worcestershire sauce, seasoning, pecan meal and egg.  Form into small balls and coat with corn flake crumbs. Place on cookie sheet.  ( May garnish with a pecan half.) Bake until light brown, approximately 30 minutes at 325 degrees. Serve wth favorite dip or sauce. 


6 egg whites  1 c. sugar 1/2 tsp. cream of tartar 1 tsp. vanilla  2 c. coarsely chopped pecans Beat one egg white until stiff. Gradually beat in 2 tablespoons sugar. While beating constantly, add another egg white, then 2 tablespoons sugar. Continue until all egg whites are added. Mix remaining sugar with cream of tartar and gradually add to first mixture, beating constantly until very stiff. Fold in pecans and vanilla. Drop by teaspoonful onto cookie sheets lined with brown paper.  Bake in a 300 degree oven for 25...


10 medium sized sweet potatoes, cooked  1 tsp. salt 1 1/2 c. light corn syrup  1/2 cup melted butter or margarine  1/2 c. chopped pecans 20 large marshmallows Peel potatoes. Slice into thirds and arrange in slightly greased 12 x 9 x 2- inch baking dish. Sprinkle with salt. Pour corn syrup and butter evenly over potatoes and sprinkle with pecans.  Bake at 350 degrees for 35 minutes. Arrange marshmallows over potatoes. Bake an additional 10 to 12 minutes or until marshmallows are lightly browned. Yields 10 servings. 


1/2 c. salad oil 1 lb. large mushrooms Excellent as an appetizer or to accompany steak.  Make ahead and put on trays in the refrigerator. Put 1/2 cup salad oil in a custard cup.  Wash 1 pound large mushrooms and remove stems. Dip each cap into oil and place into rectangular dish, placing large ones into the corners, or use large ring mold.  Mix together chopped mushroom stems and other ingredients. Stuff caps.  Stuffing: 1 Tbsp. chopped mushroom stems 1/4 c. chopped chives or scallions 1/3 c. chopped pecans  1...