Crunchy Pecan Pie Bites

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Crunchy-Pecan-Pie-Bites
Cram all the amazing flavor of pecan pie into these bite-sized treats that are perfect for parties and gift-giving alike.

Ingredients

  • 3 cups chopped pecans
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 3 large eggs, lightly beaten
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 5 (2.1-oz.) packages frozen mini-phyllo pastry shells

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. Stir together sugar and corn syrup in a medium bowl. Stir in pecans, eggs, and next 3 ingredients.
  3. Spoon about 1 heaping teaspoonful pecan mixture into each pastry shell, and place on 2 large baking sheets.
  4. Bake at 350º for 20 to 22 minutes or until set. Remove to wire racks, and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days.

Mini Pecan Pies:

Substitute 1 1/2 (8-oz.) packages frozen tart shells for frozen mini-phyllo pastry shells. Prepare recipe as directed through Step 2. Spoon about 1/4 cup pecan mixture into each tart shell. Place tart shells on a large baking sheet. Proceed with recipe as directed in Step 4, increasing bake time to 25 to 30 minutes or until set. Garnish with currants, if desired. Makes 1 dozen. Prep: 15 min., Bake: 30 min.
Note:

Baking time is 22 minutes per batch.

Cheese Straw Sampler

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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.

Chocolate-Pecan Caramel Apples

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White and semi-sweet chocolate combine to give these caramel apples a unique flavor, while pecans add a satisfying crunch.

Ingredients

  • 1 11-ounce package KRAFT Caramels
  • 5 apples, washed, well dried
  • 2 ounces White Chocolate
  • 1 ounce BAKER’S Semi-Sweet Chocolate
  • 1 cup coarsely chopped pecans

Preparation

  1. Melt caramels as directed on package.
  2. Coat apples with caramel as directed on package. Do not refrigerate.
  3. Melt white chocolate with semi-sweet chocolate as directed on package; mix well. Drizzle over apples. Press nuts into chocolate.
  4. Refrigerate 1 hour or until caramel is firm.

Quick and Easy Ways with Pecans

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Quick-and-Easy-Ways-with-Pecans
Pecans are a wonderful fall ingredient, whether in a tasty pecan pie or in a sweet praline. But we have created new recipes to use pecans for all courses from appetizers all the way to dessert.

Easy Pecan Recipes

Pecan-Cheese Crisps

Preheat oven to 400°. Stir together 1 1⁄2 cups (6 oz.) freshly shredded Parmesan cheese and 3⁄4 cup finely chopped toasted pecans in a small bowl. Spoon cheese mixture by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets, forming mounds. Flatten each into a 2-inch round, creating an even thickness. Bake 7 to 10 minutes or until golden brown. 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.

Spinach-Artichoke Dip

Preheat oven to 375°. Stir together 1 (14-oz.) can artichoke hearts, drained and chopped; 1 (10-oz.) package frozen chopped spinach, thawed and drained; 1 (8-oz.) package cream cheese, softened; 1 cup freshly grated Parmesan cheese; 1 cup chopped toasted pecans; 1⁄2 cup each sour cream and mayonnaise; 2 garlic cloves, pressed; and 1⁄2 tsp. ground red pepper in a medium bowl. Spoon spinach mixture into a shallow 1 1⁄2-qt. baking dish; top with an additional 1⁄2 cup freshly grated Parmesan cheese. Bake 25 to 30 minutes or until golden. Serve with pita chips.

Honey-Pecan Butterscotch Sauce

Bring 1 cup firmly packed light brown sugar, 1⁄2 cup butter, 1⁄4 cup milk, and 1⁄4 cup honey to a boil in a medium saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool 30 minutes. Stir in 3⁄4 cup coarsely chopped toasted pecans. Serve over hot apple pie topped with vanilla ice cream.

Jalapeño-Pecan Mustard Butter

Stir together 1 cup softened butter; 1⁄3 cup finely chopped toasted pecans; 2 Tbsp. minced red onion; 3 Tbsp. Creole mustard; 1 jalapeño pepper, seeded and minced; and 1 garlic clove, pressed, in a small bowl. Spread on hot biscuits filled with ham or on a grilled flank steak sandwich, toss with oven-roasted new potatoes, or stir into hot cooked stone-ground grits. Store, covered, in refrigerator up to 1 week.

Pecan Quesadilla

Sprinkle 1 side of 1 (8-inch) soft taco-size flour tortilla with 1⁄3 cup (1 1⁄2 oz.) shredded Havarti cheese and 2 Tbsp. chopped toasted pecans. Fold in half over filling. Cook quesadilla in a lightly greased skillet over medium-high heat 2 minutes on each side or until cheese melts and tortilla is golden brown. Cut into wedges, and serve with pear preserves.

Pecan-Chutney Cheese Spread

Process 2 (8-oz.) packages cream cheese, softened; 1 (9-oz.) jar mango chutney; 1 Tbsp. curry powder; and 1⁄2 tsp. dry mustard in a food processor until smooth, stopping to scrape down sides as needed. Stir in 1⁄4 cup minced green onions and 1 cup each finely chopped toasted pecans and toasted sweetened flaked coconut. Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and 1⁄2 cup chopped fresh parsley in a shallow dish; roll logs in pecan mixture. Serve with gingersnaps, sliced Gala apples and Bartlett pears, and assorted crackers.

Pecan-Crusted Tilapia

Process 1⁄2 cup pecan halves in a food processor until finely chopped. Sprinkle 4 (6-oz.) tilapia fillets with 1 1⁄2 tsp. seasoned salt and 1⁄2 tsp. freshly ground pepper. Dredge fish in finely chopped pecans. Melt 3 Tbsp. butter in a large nonstick skillet over medium-high heat; add fish, and cook 3 to 4 minutes on each side or until well browned and fish flakes with a fork. Serve with lemon wedges.

Pecan Clusters

Preheat oven to 300°. Toss 3 cups coarsely chopped pecans with 3 Tbsp. melted butter; spread in a 15- x 10-inch jelly-roll pan. Bake 30 minutes, stirring every 10 minutes. Microwave 6 (2-oz.) chocolate candy coating squares in a 1-qt. microwave-safe glass bowl at MEDIUM (50% power) 2 to 3 minutes or until melted. Stir in pecans and 1 1⁄2 cups chopped chocolate-coated caramels. Drop by tablespoonfuls onto wax paper; let stand 30 minutes or until chocolate hardens. Note: We tested with Rolo Chewy Caramels in Milk Chocolate.

Bacon-Wrapped Figs

Preheat oven to 350°. Stir together 1 (4-oz.) goat cheese log, softened, and 2 Tbsp. chopped fresh basil. Cut 6 large fresh figs in half lengthwise. Place 1 heaping teaspoonful goat cheese mixture and 1 toasted pecan half on cut side of each fig half. Wrap 1 ready-to-serve bacon slice around each fig half, and secure with a wooden pick. Place figs on a wire rack in a 15- x 10-inch jelly-roll pan, and bake 6 to 8 minutes or until bacon is crisp and browned. Note: We tested with Oscar Mayer Fully Cooked Bacon.

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.

Peach-and-Toasted Pecan Ice Cream

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Peach-and-Toasted-Pecan-Ice-Cream
Our readers rave about this salty-sweet ice cream recipe. Serve in a dish or on waffle cones, as shown.

Ingredients

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon table salt
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla bean paste*
  • 1 cup peeled and coarsely chopped peaches
  • 2 tablespoons light corn syrup
  • 1 1/2 tablespoons butter
  • 1 cup coarsely chopped pecans
  • 1/4 teaspoon kosher salt

Preparation

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
  3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
  4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 teaspoon kosher salt. Cool completely (about 30 minutes).
  6. Pour chilled cream mixture into freezer container of a 1 1/2-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.

*Vanilla extract may be substituted.