Recipes

[ChiliPepper]

@RespectLife

I was just thinking of you if your ears were ringing LOL!

I was thinking what a HUGE difference the picture makes on that cocktail.

I am not overly crazy about pecan pie (too sweet for me!) but I want one of those drinks, just from the picture!!!

[RespectLife]

OH @ChiliPepper

I SO want one of those drinks too!  I have absolutely nothing on the ingredient list but I WANT ONE!

I can't believe the different flavors of alcohol they make!  Really?  Pecan Pie?  I still haven't ventured beyond vanilla vodka let alone the 90 million flavors it now comes in!

Pecans, eh?

Let's see what recipes come up besides pie....one of DH favs but I'm like you...one bite is enough to satisfy.  A whole piece is too sweet!  That's why I like the Pecan Pie bars so much better.

Much less sweet than a pie.  Karo Syrup is a tooth killer sometimes!

[RespectLife]

Don't ask me why I saved this recipe back in 2014~

Musta been cuz I had a vision that a dear friend someday might like it!

Here ya go @momtochloe

Brussels Sprouts with Pecans and Cranberries

Ingredients
1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries
Directions
Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.

Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

Recipe courtesy Alton Brown, 2008

[RespectLife]

I make salads like this all the time and love them.  I usually don't use straight spinach though...usually a blend of dark greens.  I use sunflower oil for the dressing.

I kinda love Glazed Pecans in dishes like this!  In all my salads!  I made them from scratch once but it was SO NOT worth the effort.  The green bag from the store is poifect and always in my pantry!

I personally love goat cheese but some do not.  Feta is a good sub or blue cheese crumbles

Spinich salad with Strawberries and pecans

8 oz baby spinach
1 1/2 to 2 cups sliced strawberries
1/2 cup pecans halved
2 to 3 ounces goat cheese or blue cheese crumbled

Dressing

1/4 canola oil
2 table spoons balsamic vinegar
1 TBS and 1 tsp sugar
1/4 tsp dried tarragon
1/8 tsp each onion and garlic powder
Dash dry mustard

Preparation

Toss spinich, Strawberry, Pecans and cheese.

Combine dressing ingredients in a jar. Shake until well blended.

When ready to serve, drizzle dressing over the salad and toss lightly.

Serves 4-6.

[RespectLife]

I got a free jar once of Berbere...this was the only recipe I ever used it in!  It sits with the other 'I don't know what to do with Spices' !!

I prefer this just slightly warmed even though it says room temp.

Roasted Butternut Squash with Spiced Pecans

One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 1/2 teaspoons berbere
Kosher salt
Pepper
1 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup pecans
1/4 teaspoon sugar
1/4 cup dried cranberries, chopped

1. Preheat the oven to 450°. On a parchment paper–lined baking sheet, toss the squash with 2 tablespoons of the olive oil and 1 teaspoon of the berbere; season with salt and pepper. Roast for 30 minutes, stirring occasionally, until golden and tender.
2. Meanwhile, in a small bowl, whisk 2 tablespoons of the olive oil with the orange zest and juice. Season the dressing with salt and pepper.
3. In a skillet, heat the remaining 1 teaspoon of olive oil. Add the pecans and toast over moderately low heat, stirring, until fragrant, 3 minutes. Transfer the nuts to a bowl and stir in the sugar, 1/4 teaspoon of salt and remaining 1/2 teaspoon of berbere.
4. Arrange the squash on a platter and drizzle the dressing on top. Scatter the cranberries and spiced nuts over the squash and serve warm.

MAKE AHEAD The dish can be made up to 4 hours ahead; serve at room temperature. 

[RespectLife]

I've made several versions of these Pecan Pie Trifles.  Cheat and buy small pecan pies at WM.  Chop 'em into small bite size pieces!  I also use jarred carmel sauce and hot fudge sauce.

Pecan Pie Trifle

Ingredients

• 3 c. Heavy Whipping Cream
• 1 c. Powdered Sugar
• 2 T. Pure Vanilla
• 2, 8 oz. Packages Cream Cheese, softened
• 2 c. Sugar
• 1 T. Vanilla
• 1, 2-lb. Frozen Pecan Pie, thawed and cut into 1-inch cubes
• ½ c. Chocolate Fudge Sauce (or ganache)
• ½ c. Caramel Sauce
• ½ c. Chopped Pecans, toasted

Instructions

For the Whipped Cream:

1. In a very cold mixing bowl, whip the heavy whipping cream at high speed until it becomes thick and stiff. Mix in the powdered sugar and vanilla. Set aside.

For the Cream Cheese Mixture

1. Beat the cream cheese and sugar on medium speed in the bowl of an electric mixer until smooth. Beat in the vanilla. Fold in ¾ of the homemade whipped cream.

To Assemble:

1. Place ⅓ of the pie cubes in the bottom of a large trifle dish or clear, tall glass bowl. Spread half the cream cheese mixture over the pie cubes, drizzle with ⅓ of both sauces and sprinkle with pecans. Repeat two more times, leaving a couple of tablespoons of both sauces and pecans to use for decoration. Spread the remaining whipped cream evenly over the top and drizzle with the rest of the sauce and sprinkle the remaining pecans on top.

[RespectLife]

I think this is the one I have made most often.  I know it has marscapone in it.

PECAN PIE TRIFLE

Ingredients

• 8 ounces mascarpone cheese, softened*
• 1 1/2 cups whipping cream
• 1 1/2 teaspoons vanilla extract
• 1 (2-lb.) frozen pecan pie, thawed and cut into 1-inch cubes
• 1/3 cup chocolate fudge topping
• 1/3 cup caramel topping
• 1/2 cup chopped pecans, toasted

Preparation

1.  Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
2.  Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.
3.  Cover and chill at least 1 hour or up to 8 hours.
4. *1 (8-oz.) package cream cheese may be substituted.
5. Note: For testing purposes only, we used Edwards Georgia Pecan Pie, Smucker's Chocolate Fudge Topping, and Smucker's Caramel Flavored Topping.

Note:

Mascarpone is rich double or triple cream cheese made from cow's milk.

Stacey Griffith, Batesville, Arkansas, Southern Living
DECEMBER 2006

[ChiliPepper]

@RespectLife

Holy moly Girl!!! You are a PECAN FOOL LOL!!!

I like the idea of spiced nuts too, I make them. You buy them pre-made??? Why am I wasting my time LOL???

Nuts burn so easily too!

[ChiliPepper]

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@VaBelle35 wrote:

I converted to this type of letter opener years ago:

 @VaBelle35

I HAVE this letter opener - had it for years!

[ChiliPepper]

@VaBelle35

I hope your eyes &/or allergies are feeling better VaBelle!