About Texas Nut Shellers

Goat Cheese-Pecan Finger Sandwiches

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Goat-Cheese-Pecan-Finger-Sandwiches
Instead of pimiento cheese for your party sandwiches, try this filling of creamy goat cheese and crunchy pecans. These sandwiches are great with wine for a fun night with the girls.

Ingredients

  • 4 ounces goat cheese, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup finely chopped toasted pecans
  • 2 tablespoons chopped fresh parsley
  • 14 bread slices, divided
  • 1/3 cup red pepper jelly

Preparation

  1. Stir together goat cheese, cream cheese, pecans, and parsley.
  2. Spread on 7 bread slices.
  3. Spread 7 more bread slices with red pepper jelly; top with cheese-covered bread slices.
  4. Remove crusts; cut into desired shapes.

Fried Pecan Okra

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Fried-Pecan-Okra

Ingredients

  • 1 cup pecans
  • 1 1/2 cups all-purpose baking mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (10-ounce) packages frozen whole okra, thawed*
  • Peanut oil

Preparation

  1. Place pecans in an even layer in a shallow pan.
  2. Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
    Process pecans, baking mix, and next 2 ingredients in a food processor until pecans are finely ground. Place pecan mixture in a large bowl. Add okra, tossing to coat. Gently press pecan mixture into okra.
  3. Pour oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; heat to 350°.
  4. Fry okra, in batches, turning once, 5 to 6 minutes or until golden; drain on paper towels.

*1 (16-ounce) package frozen cut okra, thawed, may be substituted.

Note

For testing purposes only, we used Bisquick Original All-Purpose Baking Mix.

Pecan Toffee

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Pecan-Toffee

Ingredients

  • 1 1/2 cups chopped pecans, divided
  • 1 cup sugar
  • 1 cup butter, softened
  • 1/3 cup water
  • 5 (1.55-ounce) milk chocolate bars, broken into small pieces

Preparation

  1. Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 1 cup pecans to within 1 inch of edges.
  2. Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate pieces. Let stand 30 seconds.
  3. Sprinkle with remaining 1/2 cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in an airtight container.

Watermelon, Mâche, and Pecan Salad

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Watermelon-Mâche-and-Pecan-Salad
Mâche, a tender heirloom variety of lamb’s lettuce, has a slightly sweet, nutty flavor, but the salad is equally good prepared with baby lettuces.

Ingredients

  • 3/4 cup chopped pecans
  • 5 cups seeded and cubed watermelon
  • 1 (6-ounce) package mâche, thoroughly washed
  • Pepper Jelly Vinaigrette
  • 1 cup crumbled Gorgonzola cheese

Preparation

  1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
  2. Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

Pepper Jelly Vinaigrette

This is also terrific drizzled over a summery trio of sliced tomatoes, cucumbers, and onion.

  • 1/4 cup rice wine vinegar
  • 1/4 cup pepper jelly
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup vegetable oil
  1. Whisk together first 6 ingredients.
  2. Gradually add oil in a slow, steady stream, whisking until blended.

Heirloom Tomatoes with Fresh Peaches, Goat Cheese, and Pecans

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Heirloom-Tomatoes-with-Fresh-Peaches-Goat-Cheese-and-Pecans

Ingredients

  • 1/3 cup white balsamic vinegar
  • 1 garlic clove, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1 large fresh peach, peeled and diced
  • 2 tablespoons chopped fresh basil
  • About 2 pounds sliced heirloom tomatoes
  • 3 ounces crumbled goat cheese
  • 1/2 cup coarsely chopped toasted pecans
  • Freshly ground pepper to taste

Preparation

  1. Whisk together balsamic vinegar, minced garlic, brown sugar, olive oil, and salt.
  2. Stir in diced peach and chopped fresh basil.
  3. Spoon over sliced heirloom tomatoes; top with crumbled goat cheese and chopped toasted pecans.
  4. Sprinkle with freshly ground pepper to taste.

Blackberry-Peach Cobbler with Praline-Pecan Streusel

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Blackberry-Peach-Cobbler-with-Praline-Pecan-Streusel

Is there anything better than a fresh peach cobbler Is there anything better than a fresh berry cobbler topped with ice cream? Best make that call after you taste this one with blackberries and our Mascarpone Cream.

STREUSEL ingredients

  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup butter, melted
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 cup coarsely chopped pecans

FILLING Ingredients

  • 4 cups peeled and sliced fresh peaches (about 4 large)
  • 1/2 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 cups fresh blackberries

Preparation

  1. Prepare Streusel: Stir together first 3 ingredients in a large bowl; add flour and pecans, and stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.
  2. Meanwhile, prepare Filling: Preheat oven to 375°. Stir together peaches and next 3 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and boil, stirring occasionally, 6 to 7 minutes or until juices have thickened. Remove from heat, and stir in blackberries. Spoon mixture into a lightly greased 9-inch square baking dish. Crumble streusel over hot peach mixture.
  3. Bake at 375° for 30 to 35 minutes or until bubbly and golden brown.