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Buttermilk Pecan
Chicken
1 cup ground pecans
1/4 cup sesame seeds
1
tablespoon paprika
2
teaspoons salt
1/8
teaspoon pepper
1 cup
all-purpose flour
1/2 cup
buttermilk
6 boneless,
skinless chicken breast
halves
2 tablespoons
butter or margarine, melted
18 pecan halves
1. In
a shallow bowl, combine the
pecans, sesame seeds if
desired, paprika, salt and
pepper. Place flour and
buttermilk in separate
bowls. Coat chicken with
flour, dip in buttermilk,
then coat with pecan
mixture.
2. Place in a
greased 13-in. x 9-in. x
2-in. baking dish. Drizzle
with butter. Top each with
three pecan halves. Bake,
uncovered, at 375 degrees F
for 30-35 minutes or until
juices run clear.
Pecan Praline Cookie
35 graham crackers
1
cup packed brown sugar
1
cup butter
1/4 teaspoon
cream of tartar
1 cup
chopped pecans
1.
Place crackers on ungreased
10 x 15 sheet cake pan,
covering bottom.
2. Bring
sugar, margarine and cream
of tartar to a boil. Add
nuts. Pour mixture oven the
top of the crackers.
3.
Preheat oven to 325 degrees
F (170 degrees)
4. Bake
for 10 minutes. Cool for a
few minutes, and remove from
pan while still warm.
Pineapple and Pecan
Cheeseball
16 ounces cream cheese
8
1/2 ounces crushed
pineapple, canned
1/4 cup
pecans, chopped
1/4 cup
green pepper, finely chopped
2 teaspoons onions, finely
chopped
1 teaspoon
seasoning salt
Prep
Time: 20 mins
Total Time:
50 mins
1. Cream the
cream cheese.
2. Add
remaining ingredients,
reserving 1/4 cup of the
chopped pecans. Chill.
3.
Form into a ball and roll in
the reserved pecans.
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Pecan Stuff Jalapeno's
8 fresh Jalapenos
8
oz cream cheese
¾ finely
chopped pecans ( or pecan
meal)
¼ c brown sugar
4 bacon slicesPre heat oven
450 degreesConsider wearing
gloves while doing this
recipe!
1. Slice
jalapenos lengthwise and
remove seeds.
2. Combine
your cream cheese and
pecans. Set aside
3.
Place pepper halves on a
cookie sheet and fill them
with cream cheese mixture.
4. Place the brown sugar on
a plate and cut the bacon
into fourths.
5. Dip the
bacon into the brown sugar,
coating each piece.
6.
Wrap each pepper with a
bacon slice and secure with
a toothpick.
7. Bake at
450 till bacon is done.
This is a delicious recipe!!
(You may sprinkle more pecan
pieces on top of the
Jalapenos before baking)
Spinach Salad with
Strawberries and Pecans
A little goat cheese or blue
cheese is also delicious
crumbled over this wonderful
salad.
8 ounces fresh
torn spinach or baby spinach
1 1/2 to 2 cups cleaned and
sliced strawberries
1/2
cup pecan halves or pieces,
lightly toasted
2 to 3
ounces goat cheese or blue
cheese, crumbled, optional
Dressing
1/4 cup
Canola oil or other salad
oil
2 tablespoons
balsamic vinegar
1
tablespoon plus 1 teaspoon
granulated sugar
1/4
teaspoon dried tarragon
1/8 teaspoon each onion and
garlic powder
dash dry
mustard
1. Toss
spinach with sliced
strawberries, pecans, and
cheese, if using.
2.
Combine dressing ingredients
in a jar; shake until well
blended. When ready to
serve, drizzle dressing over
the salad and toss lightly.
Serves 4 to 6.
Nutty Chicken Salad
1/2 cup light or regular
mayonnaise
1/2 cup light
or regular sour cream
1
tablespoon fresh lemon juice
1 teaspoon salt
1/2
teaspoon pepper
2 pounds
skinned and boned chicken
breasts, cooked and chopped
3 cups red and white
seedless grapes, halved
1
cup chopped pecans, toasted
Lettuce leaves (optional)
1. Stir together 1/2 cup
mayonnaise and next 4
ingredients in a large bowl.
2. Add chopped chicken
and grapes, tossing gently
to coat.
3. Cover and
chill at least 1 hour.
4. Stir in pecans just
before serving.
5. Serve
in stemware lined with
lettuce leaves, if desired.
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