Butter-Pecan-Granola
Butter-Pecan Granola is the perfect topping for yogurt and fruit, and even better on its own as a snack. This recipe makes enough so you can share with friends.

Ingredients

  • 1/2 cup butter, melted
  • 1/4 cup honey
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 cups uncooked regular oats
  • 1 1/2 cups coarsely chopped pecans
  • 1/2 cup toasted wheat germ
  • 2 tablespoons sesame seeds
  • 1 8-ounce package chopped dates

Preparation

  1. Preheat oven to 325°. Stir together melted butter, honey, brown sugar, vanilla, and salt in a large bowl. Add oats, pecans, wheat germ, and sesame seeds, and stir until mixture is evenly coated.
  2. Spread oat mixture on a lightly greased 15- x 10-inch jelly-roll pan.
  3. Bake 25 to 30 minutes or until toasted, stirring every 10 minutes. Spread granola onto wax paper, and cool completely (about 30 minutes).
  4. Stir in chopped dates. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.

Pecan-Toffee Shortbread

Ingredients

  • 2 cups coarsely chopped pecans
  • 1 cup butter, softened
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup cornstarch
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 (12-oz.) package semisweet chocolate morsels

Preparation

  1. Preheat 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. Cool completely (about 15 minutes).
  2. Beat butter at medium speed with an electric mixer until creamy. Stir together brown sugar and cornstarch; gradually add to butter, beating at low speed until well blended. Stir together flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup pecans, beating at low speed just until blended.
  3. Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheet.
  4. Bake at 350° for 20 minutes or until golden brown. Remove from baking sheet to a wire rack; sprinkle shortbread with chocolate morsels. Let stand 5 minutes; gently spread melted morsels over shortbread. Sprinkle with remaining 1 cup pecans, and let cool completely (about 1 hour). Cut or break shortbread into 2- to 3-inch pieces.

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.


Pralines are best made when the weather is dry–humidity tends to make them grainy. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.

Ingredients

1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
1/2 cup butter
1/2 cup milk
2 tablespoons corn syrup
5 cups toasted pecan halves

Preparation

  1. Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
  2. Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.


Make two batches of Velvety Pecan Candy, one each of chocolate and vanilla. Then prepare to see them disappear.

Ingredients

  • 3 cups coarsely chopped pecans
  • Wax paper
  • 1 1/2 pounds vanilla or chocolate candy coating, coarsely chopped
  • 1 (14-oz.) can sweetened condensed milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
  2. Line a 15- x 10-inch jelly-roll pan with wax paper. Lightly grease wax paper.
  3. Microwave candy coating, sweetened condensed milk, and salt in a 2-qt. microwave-safe bowl at HIGH 3 to 5 minutes, stirring at 1-minute intervals. Stir until smooth. Stir in vanilla and pecans. Spread in an even layer in prepared pan. Cover and chill 2 hours or until set.
  4. Turn candy out onto cutting board, and cut into squares. Store, covered, at room temperature.


Dried cranberries give a slightly sweet flavor to crispy, buttery Cranberry-Pecan Cheese Wafers.

Ingredients

  • 1 1/2 cups chopped pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp Cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Preparation

  1. Preheat 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. Cool completely (about 15 minutes).
  2. Meanwhile, soak cranberries in boiling water to cover 15 minutes; drain and pat dry with paper towels.
  3. Beat butter and next 3 ingredients at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, beating just until combined. Stir in cranberries and pecans. Shape dough into 4 (12-inch-long) logs; wrap each log in plastic wrap. Chill 8 hours to 3 days.
  4. Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 13 to 15 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes)