Kahlua-Pecan-Brown-Sugar-Baked-Brie
If the name of this recipe alone doesn’t make you want to jump up and get it in the oven, I don’t know what else could convince you.

Ingredients

  • 1 whole wheel of Brie
  • 1 cup Kahlua
  • 1 cup light brown sugar, packed
  • 1 cup chopped pecans (I left mine whole because I like they way they look)
  • Accompaniment: crackers

Preparation

  1. Preheat oven to 350 degrees.
  2. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
  3. While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
  4. Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
  5. Serve warm with crackers.

Salted Caramel Strawberries
A quick dip in luscious caramel and a salty roll in finely chopped nuts turns fresh strawberries into a gourmet treat. Top picks: A ripe berry will have a shiny, deep red color from the tip of the berry to beneath the green cap. Check the carton from top to bottom for any damaged or moldy fruit—they’ll cause the others to deteriorate quickly.

Ingredients

  • 20 large fresh strawberries
  • 40 caramels
  • 3 tablespoons whipping cream
  • 1/4 teaspoon salt
  • 1 1/4 cups coarsely chopped pecans
  • Wax paper

Preparation

  1. Pat strawberries completely dry with paper towels.
  2. Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.
  3. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes.
  4. Serve immediately, or cover and chill up to 8 hours.

Note

For testing purposes only, we used Kraft Caramels


Baked Cocoa Nuts

What’s better than a big bowl of sweet chocolaty nuts? Ok, I admit it … lots of things, but … that doesn’t mean that this tasty assorted nuts mix is bad. They’re awesome!

These are perfect for any social gathering. Just lie them out there for people to eat! I’m a big fan of “the twist” and tend to throw a slightly outlandish ingredient into things. I like to surprise! If you want to keep these nuts more traditional, simply omit the cayenne and you’ll have a sweet tasty bowl of nuts!

Ingredients

  • 1 Tablespoon unsalted butter
  • 1 egg white
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Swerve or other sugar equivalent
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup whole almonds
  • 1 cup pecan halves
  • 1 cup walnut halves

Preparation

  1. Pre-heat oven to 225 F.
  2. Grease a baking tray with a small amount of butter.
  3. Whisk your egg white, until frothy.
  4. Combine your dry ingredients and mix them, well.
  5. Add the nuts, whipped egg whites and dried ingredients to a large mixing bowl and toss until very well coated.
  6. Evenly layer the nuts on the tray. Evenly distribute them, so they roast and toast evenly.
  7. Roast for 90 minutes.
  8. Remove from oven and allow to cool, completely.
  9. Break apart and serve!

Our Favorite Pimiento Cheese

This top-rated pimiento cheese is great to serve as a dip for to use for a sandwich filling.  Stirring in chopped pecans adds great flavor and texture. You can make  this crowd-pleasing cheese spread in minutes–but every step counts, so no fudging!

Ingredients

  • 1 1/2 cups mayonnaise, such as Hellman’s or Duke’s
  • 1 (4-oz.) jar diced pimiento, drained
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon finely grated onion
  • 1/4 teaspoon ground red pepper
  • 1 cup chopped pecans
  • 1 (8-oz.) block extra-sharp Cheddar cheese
  • 1 (8-oz.) block sharp Cheddar cheese
  • Celery sticks and assorted crackers

Preparation

  1. Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
  2. Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
  3. Shred the cheese. Trust us–texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
  4. Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.

Pecan-Cheese-Crisps

Ingredients

  • 1 1/2 cups (6 ounces) freshly shredded Parmesan cheese
  • 3/4 cup finely chopped toasted pecans
  • Parchment paper

Preparation

  1. Preheat oven to 400°.
  2. Stir together Parmesan cheese and pecans in a small bowl.
  3. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds.
  4. Flatten each into a 2-inch round, creating an even thickness.
  5. Bake 7 to 10 minutes or until golden brown.
  6. Transfer to a wire rack, and let cool 15 minutes or until crisp. Store between layers of wax paper in an airtight container up to 3 days.

Cheese-Straw-Sampler
Wrap these savory bites in a fabric-lined 9-inch × 4 1/2-inch box. Make dividers out of corrugated paper or lightweight cardboard.

Recipes

Olive-Blue Moons

Olive-Blue Moons

Ingredients

  •  (6-oz.) can Spanish olives, drained and finely chopped
  • 1/2 cup butter, softened
  • 2 ounces blue cheese, crumbled
  • 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • 1 (6-oz. 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • ) can Spanish olives, drained and finely chopped
  • 1/2 cup butter, softened
  • 2 ounces blue cheese, crumbled

Preparation

  1. Preheat oven to 350°.
  2. Beat Cheddar cheese, olives, butter, blue cheese, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide dough into 2 equal portions, and flatten each into a disk; roll each to 1/8-inch thickness. Cut with a 2 1/2-inch moon-shaped cutter. Place dough 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Bacon-Smoked Paprika-Cheddar Bars

Bacon-Smoked-Paprika-Cheddar-Bars
In these savory bites of Bacon-Smoked Paprika-Cheddar Bars, sharp cheddar cheese gets a warming welcome from the smokey flavors of bacon and paprika.

Ingredients

  • 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened1 tablespoon half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 4 cooked and crumbled applewood-smoked bacon slices
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper

Preparation

1. Preheat oven to 350°.
2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, bacon, paprika, and ground red pepper, beating just until combined.
3. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll out each square to 1/8-inch thickness. Cut into 2 1/2- x 3/4-inch strips, using a fluted pastry wheel. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Pecan-Rosemary-Cheddar Buttons

Pecan-Rosemary-Cheddar-Buttons

Ingredients

  • 2 1/2 cups (10 ounces freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 2 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 2 cups chopped toasted pecans
  • 1 tablespoon finely chopped fresh rosemary

Preparation

  1. Preheat oven to 350°.
  2. Beat cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, pecans, and rosemary, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll each disk to 1/8-inch thickness. Cut with a 2-inch round cutter. Place 1 inch apart on parchment paper-lined baking sheets.
  4. Bake 15 to 18 minutes or until golden; cool on baking sheets on wire racks 30 minutes.

Pimiento Cheese Squares

Pimiento-Cheese-Squares
We take the flavors of the South’s favorite spread and make into savory bites of Pimiento Cheese Squares–perfect for parties or gifts

Ingredients

  • 1 (4-ounces) jar diced pimiento
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups all-purpose flour

Preparation

  1. Preheat oven to 350°.
  2. Drain pimiento; pat dry with paper towels, and finely chop. Stir ground mustard and ground red pepper into flour. Gradually add chopped pimiento to flour mixture, tossing to coat.
  3. Beat cheese, butter, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour mixture, beating just until combined.
  4. Turn out onto a well-floured surface. Divide into 2 equal portions; flatten each into a square. Roll each square to 1/8-inch thickness. Cut with a 1 1/2-inch square cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 15 to 20 minutes; cool on baking sheets on wire racks 30 minutes.

Parmesan-Basil-Cheddar Stars

Parmesan-Basil-Cheddar-Stars Parmesan-Basil-Cheddar Stars shine with fresh basil flavor with every pop of these savory bites.

Ingredients

  • 2 1/2 cups (10 ounces) freshly shredded sharp Cheddar cheese
  • 1/2 cup butter, softened
  • 3 tablespoons half-and-half
  • 1 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups grated Parmigiano-Reggiano cheese
  • 3 tablespoons finely chopped fresh basil

Preparation

  1. Preheat oven to 350°.
  2. Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.
  3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.