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These savory cheese rounds have the perfect balance of cheese and butter, along with enough flour to keep them crumbly. An instant classic with a martini or a glass of wine!

Ingredients

  • 1/2 cup unsalted butter, softened
  • 8 ounces sharp Cheddar cheese, grated
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon ground cayenne pepper

Preparation

  1. With an electric mixer on low speed, cream butter. Add cheese; mix well. Add flour and salt; mix well. Stir in nuts and cayenne pepper by hand.
  2. Divide dough in half, and roll into 2 logs, about 1 1/2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least one hour, and preferably overnight.
  3. Preheat oven to 350º.
  4. Line a baking sheet with parchment paper. Slice chilled dough into 1/4-inch slices and place on pan.
  5. Bake for 15 to 17 minutes, or until crisp and golden brown. Cool on a wire rack and store in an airtight container.

Note: Slice and bake one log of Cheddar Pecan Rounds to enjoy immediately, and freeze the second log for when unexpected guests drop in. You can bake a batch in less than 20 minutes.


These little cream cheese-filled pecan bites are the perfect combination of creamy and crunchy. You’ll have a hard time stopping with just one bite.

Ingredients

3 ounces cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
80 large toasted pecan halves

Preparation

  1. Stir together cream cheese, olives, chives, and pepper.
  2. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.


Slice pickled Jalapeño pepper in half, fill with store-bought herbed garlic cheese and sprinkle with chopped pecans for an easy, 3-ingredient appetizer. You can make these a day ahead and keep chilled until serving time.

Ingredients

  • Whole pickled Jalapeño peppers
  • Spreadable garlic-and-herb cheese, softened
  • Chopped toasted pecans

Preparation

  1. Cut peppers in half lengthwise; remove and discard seeds and membranes. Pipe softened cheese into each pepper half. Press peppers, cheese sides down, into chopped toasted pecans. Cover and chill up to 1 day.


Learn how to make deviled eggs with this easy recipe. Take your deviled eggs to the next level with creative additions such as bacon, shrimp, chives, crabmeat, pecans and pimiento.

Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt

Preparation

  1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.
  2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
  3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving.

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Try these innovative stir-ins to make your own signature deviled eggs. Prepare recipe as directed, stirring one of the following delicious combos into yolk mixture (Step 3).

  1. Creole Shrimp: 1/2 cup finely chopped cooked shrimp, 3 Tbsp. sautéed chopped green bell pepper, 1 minced green onion, 1/4 teaspoon Creole seasoning, 1/4 teaspoon hot sauce. Top with cooked shrimp.
  2. Texas Caviar: 3 Tbsp. chopped roasted red bell pepper, 1 minced green onion, 1 Tbsp. minced pickled Jalapeño pepper, 1 Tbsp. chopped fresh cilantro, 1 teaspoon Italian dressing mix. Top with canned black-eyed peas and fresh cilantro leaves.
  3. High Society: 1/2 cup cooked fresh lump crabmeat, 2 teaspoon fresh tarragon, 1/2 teaspoon lemon zest, 1/4 teaspoon pepper. Top with cooked fresh crabmeat and watercress.
  4. Georgia Peach: 3 Tbsp. peach preserves, 1/4 cup finely chopped country ham, 1 teaspoon grated Vidalia onion, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon pepper. Top with sliced fresh peaches and chopped toasted pecans.
  5. Triple Pickle: 3 Tbsp. chopped bread-and-butter pickles, 2 Tbsp. chopped capers. Top with pickled okra slices.