Recipes

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Mason Jar Salad

From Brenda McGranahan, 

Cinnabon, &  Benjamin Stanley, 

Baskin Robbins  ​National Pecan Shellers Association

Prep 15 minutes / Cook 15 minutes / Serves 4

For the Vinaigrette:
1/4 cup pecan oil
3 tablespoons apply cider vinaigrette
1 tablespoon honey
​1/2 teaspoon kosher salt
1/8 teaspoon black pepper
​2 cara cara oranges, zested
1 tablespoon bourbon, optional

For the Salad:
1 1/2 pounds brussels sprouts
1/2 cup red onion, thinly sliced
2 cara cara oranges, segmented
1 pound shrimp (40-60 count) cooked, peeled and deveined
2 yellow bell pepper, diced
1 cup pecan halves, toasted
4 (12-ounce) mason jars with lids

Instructions:
Preheat your oven to 500 degree Fahrenheit.

​Place the brussels sprouts in a single layer on a baking sheet and roast until lightly charred, about 10 to 15 minutes. Remove from the oven. When cool enough to handle, shave into thin strands and set aside.

​In a small bowl, whish together the pecan oil, cider vinegar, honey, salt, black pepper and orange zest until well combined.

​To assemble the salad, pour 2 tablespoons of vinaigrette into each Mason jar.  Evenly distribute layers of sliced red onion, orange segments, shrimp, diced yellow peppers, and the shaved brussels sprouts.

​Top with toasted pecans halves, seal with a lid and keep refrigerated until ready to eat.

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Cheesy Pecan Spinach Dip

​By Robert Devine  

2 cups chopped pecans  

2 cups shredded Mozzarella  

2 cups fresh spinach  

​16 ounces cream cheese  

2 Tbsp butter  

1/2 tsp pepper    

Instructions: 

Put cream cheese in the blender.  Melt butter, add pecans and cook for 3 minutes.  Add spinach to pecans, butter mixture and cook for a couple of minutes.  Blend cream cheese, 1 cup of the mozzarella until smooth.  Add the pecan/spinach mixture to the cheese and blend until smooth.  Add salt and pepper.      ​

Place mixture into an oven safe pan, add remaining mozzarella on top.  Bake at 450 degrees for about 10 minutes.    

Serve with pita chips.    ​  

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Chocolate Covered Pecans

By Justeen Flores        ​

Instructions:

Marinate 1 cup of chopped pecans in 1/4 cup Scotch Whiskey ( I prefer rum ), for one hour.  At the end of one hour, heat the pecans and whiskey plus one cup of sugar in a sauce pan over medium heat.  Stir until the pecans are coated and the whiskey has evaporated. 

Melt 12 oz. of white chocolate melting disks and 12 oz. of milk chocolate melting disks in two separate bowls in the microwave.  Make sure you stir the chocolate!    

Using a candy mold, fill the mold half way with milk chocolate and place one whiskey coated pecan in the center, then fill the rest of the way.    

Place in the freezer for 15 minutes or until set.  Pop out the candy and drizzle with white chocolate on the top of each pecan.      

Let the chocolate set.  Enjoy!      ​    

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Chicken Pecan Slideres

By Cinda Eagle        

1 lb. ground chicken 

 1 1/2 cups crushed pecans  

Salt and pepper to taste  

Butter  

Rolls    

Instructions:

Mix chicken and 1 cup pecans:  this will form into balls for sliders.  ​

Form patties:  Press chicken pecan patties into remaining crushed pecans.  

Fry them in a small amount of butter until done.    

Pecan and Green Chili Mayonnaise

1/4 cup crushed pecans  

1/4 cup chopped green chili  

Pepper to taste  

1/2 cup mayonnaise    

Mix well and use as dressing on sliders.    

Add desired topping such as lettuce, onions, and tomatoes.    

SERVE WITH PECAN BAKED POTATO SALAD    

Clean 3 large russet potatoes and bake until done.    

Chop the baked potatoes and add:    

6 slices of cooked, chopped bacon  

1/3 cup chopped pecans  

1/4 cup sour cream  

1/4 cup finely grated cheese (your choice)  

2 tablespoons ranch dressing  Salt and pepper.    

Chives may be added according to your taste.    

​ENJOY!      

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Veggie Pecan "Sausage" Patties

Ingredients    

2 tablespoons flax meal  

1 1/2 cups raw pecans  ​

1 teaspoon fresh minced rosemary  

2 tablespoons olive oil  

8 ounce package of organic tempeh, cut into 2 inch cubes  

1 tablespoon maple syrup  

1 tablespoon low sodium Tamari (or you can substitute Soy Sauce)  

1 teaspoon onion powder  

1 teaspoon garlic powder  

1 teaspoon paprika (I use smoked paprika)  

Sea salt to taste (optional)      

Instructions    

Place flax meal in a bowl with 6 tablespoons water.  Set aside. 

 Heat oven to 350 degrees F.  Add rosemary and pecans to a baking sheet and bake for 10 minutes or until fragrant and slightly darker in color.  Remove and set aside to cool. 

Heat a skillet to medium-high heat and add olive oil.  When oil is shimmering, add tempeh.  Allow to sear without stirring, for 2-3 minutes.  Turn cubes to brown on all edges.  When all sides are browned, add maple syrup and tamari.  Stir to coat, then turn off heat and set pan aside to cool. 

When tempeh has cooled for 20 minutes, place in a food processor with pecans, rosemary, flax meal, and remaining ingredients.  Add salt for taste.  Pulse until ingredients are incorporated but not pureed. 

Turn mixture into a bowl, cover and refrigerate at least 1 hour.  Remove from fridge.  Wet fingers with lukewarm water and form into 3 inch balls.        

Heat a cast-iron or non-stick skillet to medium heat.  As you place balls of dough onto the skillet, smash gently with the back of a wooden spoon or spatula to 1/2" thickness.  Cool for 3-4 minutes until bottom is golden brown.  Then flip and do the same for the other side.          

Serve immediately or refrigerate and re-heat in an oven for 10 minutes at 250 degrees.   

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Pecan Pie Cookies

by Pecan Lovers Cookbook

1 cup (2 sticks) BUTTER  

1/2 cup SUGAR  

1/2 cup dark CORN SYRUP  

2 EGG YOLKS  

2 1/2 cups FLOUR  

2 EGG WHITES    

Instructions

Cream butter and sugar.  Add corn syrup and egg yolks.  Beat until well blended and store in flour.    Chill several hours.      

Roll dough into 1-inch balls and brush with egg whites.  Bake at 375 degrees for 5 minutes.  Roll 1/2 tsp. chilled pecan filling* into ball underpass into center of each cookie.  Return to oven.  Bake 5 minutes longer or until lightly browned.  Cool 5 minutes and remove from cookie sheet.   

*PECAN FILLING:    

1/2 cup SUGAR  

1/4 cup BUTTER  

3 Tbsp. dark CORN SYRUP  

1/2 cup PECANS (chopped)    

Combine sugar, corn syrup and butter in saucepan and cook, stirring occasionally until mixture boils.  Remove from heat; stir in pecans.  Chill.    ​

Enjoy!  

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Millionaire's Pecan Pie

by Pecan Lover's Cookbook

1 can (14 oz.) SWEETENED CONDENSED MILK  

2 cups pure MAPLE SYRUP  

1 cup PECANS (chopped)  

9-inch PASTRY SHELL (baked)  

Instructions:   

Mix all ingredients in sauce pan and bring to a boil while stirring occasionally to keep from sticking.  Boil for 4 to 7 minutes, depending upon your altitude.  Pour into standard 9-inch baked pie shell.  Cool.  Top with whipped cream just before serving.    

* This is VERY rich in taste and expensive, but well worth it!!!  

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Pecan Turkey Stuffing

by Pecan Lover's Cookbook

12  cups fresh WHITE BREAD cubes  1

 1/2 cups PECANS (coarsely chopped)  

1/2 cup PARSLEY (chopped)  

1 Tbsp. POULTRY SEASONING  

2 Tsp. SALT  

1/2 tsp. PEPPER  

1/2 cup BUTTER  

3 cups CELERY (chopped)  

1 cup ONION (chopped)    

Instructions    

In a large bowl, combine bread cubes, pecans, parsley, poultry seasoning, salt, pepper: toss to mix well.

In hot butter in medium skillet, saute celery and onion until golden -- 7 to 10 minutes.  

Add to bread mixture; toss lightly until well mixed. 

Use to fill prepared turkey.  Makes 12 cups, enough to stuff a 16-lb. turkey, 16 servings.    

NOTE:  Whole wheat bread cubes may be substituted for the white bread cubes.  Add a teaspoon of sage to the species, if desired.

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Million Dollar Fudge  

by Pecan Lovers Cookbook      

3  (4 1/2-oz. each)  CANDY BARS  (plain chocolate) 

2  packages (6-oz. each) SEMI-SWEET CHOCOLATE CHIPS  

1  pint MARSHMALLOW CREME  

1  tablespoon BUTTER  

1  teaspoon VANILLA  

4  1/2 cups SUGAR  

1  tall can (13-oz.) EVAPORATED MILK  

1  lb. PECANS, chopped      

Instructions    

Mix chocolate candy bars (pieces), chocolate chips, marshmallow creme, butter and vanilla in a 6 - 8 quart container.  Set aside.  Mix sugar and milk in 4-6 quart container and heat until mixture comes to a boil.    Boil for 6 minutes.  Pour into chocolate mixture, blending well.  Add pecans and drop by tablespoons on   waxed paper or pour into well-buttered 9 x 12-inch pan.  Let stand for six hours.    ​Makes about 6 pounds.  

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Pecan Sweet Potato Casserole  

by Gail Hansen 

3 cups of fresh, mashed, SWEET POTATOES  

2 EGGS beaten  

1/4 cup MILK  

1 cup SUGAR  

2 teaspoons VANILLA    

Topping    

1 cup BROWN SUGAR  

1/3 cup FLOUR  

1 cup CHOPPED PECANS  

1/3 cup melted butter      

Instructions    

Mix first 6 ingredients and place in baking dish.  For topping, mix first 3 ingredients, spread on top  of sweet potato mixture, drizzle melted butter over the topping.    Bake at 350 degrees for 30 minutes.