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For the Pecan Crust 2 ½ cups pecan pieces 4 tbsp unsalted butter, melted 2 tbsp granulated sugar 1 egg white ¼ tsp kosher salt For the Maple Custard 1 ½ cups milk 6 eggs yolks ½ cup pure maple syrup ¼ cup cornstarch ½ tsp salt 1 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 water ¼ cup honey (optional) Make the...


1 loaf French bread, sourdough bread or challah 8 oz cream cheese, softened to room temperature 2 tbsp confectioners’ sugar 3 tsps vanilla extract 8 large eggs 2 ¼ cups whole milk ¾ tsp ground cinnamon 2/3 cup packed light brown sugar ½ cup chopped pecans Streusel Topping ½ cup packed light brown sugar 1/3 cup all-pourpose flour ½ tsp ground cinnamon 6 tbsp unsalted butter, cold and cubed ¼ cup chopped pecans Grease a 9x13 pan with butter or spray with nonstick spray. Cut the bread into one inch...


2 cups cooked and pulled turkey breast (could replace with chicken) ½ cup diced celery 1 cup diced sweet apple ¼ cup dried cranberries ¼ cup chopped roasted pecans ¾ cup reduced fat mayonnaise 1-2 tsp apple cider vinegar ½ tsp granulated sugar S&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...


1 cup steel cut oats 3 ¾ cup water 1 12 oz can evaporated skim milk ¼ cup brown sugar ½ tsp maple syrup Topping Brown sugar Maple syrup Chopped 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 cheese ¼ - ½ cup cranberry sauce ¼ - 1/3 cup dried cranberries, chopped ½ cup pecans, chopped 1 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...


12 oz Brussels sprouts ¼ cup dried cranberries ¼ cup chopped pecans ¼ cup gorgonzola cheese crumbles 1 pear, chopped 2 jumbo shallots, thinly sliced 3 tbsp extra virgin olive oil   For the Maple-Balsamic Vinaigrette 2 tbsp extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp Dijon mustard S&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...


½ cup peeled and diced apple ¼ cup chopped pecans 1 tbsp finely chopped fresh sage leaves 1 tsp fresh thyme leaves 2 ounces thinly sliced Brie cheese 1 (2-3 pound) boneless turkey breaks 1 tbsp unsalted butter, cubed S&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...


Apple Pecan Farro Salad 1 ½ cups faro 3 ½ cups chicken broth 1 tbsp butter 1 sprig fresh thyme 2 tsp Dijon mustard 2 stalks celery, chopped 1 apple, peeled and chopped ¼ cup fresh parsley, chopped 1 cup fresh cranberries ¼ cup cranberry juice cocktail 1.4 cup real maple syrup 1 tbsp red wine vinegar ½ tsp salt ¼ tsp black pepper ½ cup toasted pecan pieces   Bring the faro and broth to a boil in a medium saucepan. Stir in the butter, thyme and 1 tsp...


9 tbsp unsalted butter 8 oz pork sausage 1 medium yellow onion, chopped 3 stalks celery, chopped 2 medium apples, peel, cored, and cut into ½ in chunks 1 cup chopped pecans 1 tbsp chopped fresh thyme 1 tbsp chopped fresh sage 3 cups low-sodium chick brother 1 large egg ½ cup half and half 1 loaf day old sandwich bread cut into cubes S&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...


2 pounds boneless, skinless chicken breasts cut into strips S&P 2tbsp chopped fresh parsley leaves For the honey mustard ¼ cup mayonnaise ¼ cup greek yogurt ¼ cup honey 2 tbsp mustard 2 tbsp Dijon mustard For the Pecan Crust 1 cup pecans 1 cup panko bread crumbs 1 tbsp Italian seasoning ½ tsp garlic powder ½ 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...


1 12 oz bag of dark chocolate chips 1 10 oz box of white chocolate 1 cup of chopped pecans dried cranberries dried apricots sea 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...


4 cups of Roasted Pecans (could use Schermer Roasted and Salted to save time) 1 12 oz bag of milk chocolate chips 1 12 oz bag of semi-sweet chocolate chips 1 12 oz bag of dark chocolate chips Roast pecan 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 -...


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)