Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (8 ounces) crushed pineapple, well drained
• ½ cup chopped green pepper
• ½ cup chopped green onions
• 1 teaspoon lemon-pepper seasoning
• ¼ teaspoon fresh squeezed lemon
• 1 teaspoon seasoned salt
• 2 cups chopped pecans, divided
• Assorted crackers and/or fresh vegetables

Preparation

1. In a large bowl, beat cream cheese until smooth.
2. Stir in the pineapple, green pepper, onions, lemon juice, seasonings and ½ cup pecans.
3. Place on a sheet of plastic wrap; shape into a ball or log. Refrigerate overnight.
4. Serve with crackers or fresh vegetables.

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon herb seasoning of your choice
• Salt and pepper to taste
• Garlic powder or fresh garlic to taste
• 2 tablespoons pecan oil
• Fresh lemon or lime slices

Preparation

1. Combine seasonings with pecan oil and place in a large skillet or griddle at 350 to 375 degrees.
2. Add shrimp and cook until it is light pink.
3. Turn once, being careful not to overcook.

Ingredients

• 80 large pecan halves, toasted (see preparation below)
• 3 ounces cream cheese, softened
• ½ cup pimiento-stuff olives, chopped
• 1 tablespoon chives
• 2 teaspoons horseradish (optional)
• ¼ teaspoon pepper

Preparation

1. Preheat oven to 350 degrees.
2. Bake pecan halves in a single layer in a shallow pan 4 to 5 minutes. Stir the pecans and bake 4 to 5 minutes more, or until toasted and fragrant.
3. Stir together the cream cheese, chopped olives, chives and pepper. Stir in horseradish if you want to add a little ″bite″ to the filling.
4. Spread the filling onto one side of 40 pecan halves; top with the remaining pecan halves to form a sandwich.

Ingredients

• 1 cup butter, melted
• 6 cups shelled pecans
• Sea salt to taste

Preparation

1. Preheat oven to 275 degrees F (135 degrees C).
2. Pour the butter into a medium bowl and mix in the pecans. Stir until the pecans are well coated.
3. Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
4. Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

Ingredients

• 1 cup toasted pecans
• 1 14-ounce can garbanzo beans, rinsed and drained
• 8 ounces pecan oil
• 1 clove garlic
• 1 tablespoon chopped parsley
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Water as needed
• 1 tablespoon pecan oil (optional)

Preparation

1. Toast pecans by baking them in a 375 degree oven until golden brown, about 10 minutes. Cool before grinding.
2. In a food processor, whirl pecans until smooth.
3. Add garbanzos, pecan oil, garlic, parsley and lemon juice. Whirl until smooth.
4. Add water, one tablespoon at a time, to thin the mixture to the desired consistency.
5. Add salt and pepper to taste.
6. Drizzle with pecan oil if desired.

Ingredients

• 12 eggs, hard boiled
• ½ cup mayonnaise
• 2 teaspoons yellow mustard
• 4 tablespoons chives, minced
• 1 teaspoon pepper
• ½ cup fresh pecan pieces

Preparation

1. Slice hard boiled eggs in half lengthwise and remove the yolks to a small bowl.
2. Add to the bowl of yolks mayonnaise, mustard, chives and pepper and mix together with a fork until creamy. You may also fold half the pecan pieces into the mixture if you will be using a spoon to fill the egg white halves.
3. Spoon the yolk mixture back into the boiled egg whites or, instead of spooning, you can put the mixture in an icing bag and squeeze the mixture into the egg whites.
4. Top the eggs with pecan pieces and serve.

Ingredients

• 3 cups sweet potatoes (mashed and cooled)
• 1½ cups brown sugar (packed, divided)
• 2 large eggs (lightly beaten)
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup butter (melted, divided)
• ⅓ cup flour
• 4 ounces pecans (chopped, 1 cup)

Preparation

1. Heat the oven to 350 degrees F (180 C/Gas 4).
2. Butter a 2-quart casserole or baking dish.
3. In a large bowl, combine the mashed sweet potatoes with 1 cup of the brown sugar, eggs, vanilla extract, milk, and ½ cup of melted butter. Blend thoroughly and spoon the mixture into the prepared baking dish.
4. In another bowl combine the remaining ½ cup of brown sugar, the flour, the remaining ¼ cup of melted butter, and the chopped pecans.
5. Sprinkle the pecan topping mixture over the top of the sweet potato casserole.
6. Bake the casserole for 35 to 40 minutes, until the filling is hot and the topping has browned.

Ingredients

Dressing

• 1 can chickpeas, drained and rinsed
• ⅔ cup pecan pieces
• ½ cup celery
• ½ cup carrots, finely chopped
• ½ cup apple , finely chopped
• ¼ cup dried cranberries, chopped
• 3 green onions, tops only, thinly sliced

Dressing

• 6 tablespoons mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ¼ cup water
• Generous pinch of freshly ground black pepper
• Chopped, fresh or dried dill or parsley (optional)
• ¼ teaspoon garlic or onion powder (optional)

Preparation

1. Whisk all ingredients for the dressing together in a small mixing bowl and set aside.
2. Combine all salad ingredients in a large bowl. Pour the dressing into the salad ingredients and toss together, mixing well, and serve or store. Salad will keep in an airtight container in the fridge for up to 3 days.

Ingredients

• 2 (3-oz.) pkgs. cranberry Jell-O
  (strawberry or cherry flavor can be substituted)
• 2 cups boiling water
• 1 (20-oz.) can crushed pineapple (do not drain juice)
• 1 can whole cranberry sauce
• 1 cup chopped pecans, divided
• 1 (8-oz.) pkg. cream cheese, softened
• ¼ cup powdered sugar
• 1 cup sour cream

Preparation

1. Add both packets of Jell-O to the boiling water in a large bowl, stirring until completely dissolved.
2. Stir in the crushed pineapple, juice and all, and whole cranberry sauce, using the back of the stirring spoon to break up any chunks of cranberry sauce.
3. Add in ¾ cups of chopped pecans and stir to combine, then carefully pour into a 9x13-inch glass dish and refrigerate until soft set, about 1 hour.
4. In a medium bowl, beat the cream cheese on high speed with an electric mixer until smooth.
5. Add the powdered sugar and sour cream to the cream cheese and mix well until completely combined, then spread over the top of the soft set Jell-O and swirl the top of the mixture with a butter knife.
6. Sprinkle with remaining ¼ cup chopped pecans. Allow the mixture to firm set in refrigerator (approximately 1 hour), then serve.

Ingredients

Salad

• 2½ cups cooked wild rice, cooled
• 2½ cups cooked long-grain brown rice, cooled
• ⅔ cup Georgia pecan halves, cut in half lengthwise
• 1 Vidalia onion, minced
• ⅛ cup olive oil
• ½ teaspoon dried tarragon
• ¼ cup dried cranberries
• ¼ cup dried apricots, diced
• ¼ cup midget raisins or dried currants
• 6 green onions, trimmed and sliced thin
• Salt and pepper to taste

Preparation

1. Dressing: Place the orange juice and sugar in a small pot. Bring to a boil and reduce by half, then chill. When the reduction has been chilled, add lemon juice and olive oil and set aside.
2. Rice: Cook the rice until done, according to package directions. Refrigerate the rice to chill.
3. Fruit & Nut Mixture: In a large skillet, heat ⅛ cup olive oil and sauté the Vidalia onion until slightly tender; add the pecans and toast in the pan for 2 - 3 minutes on medium. Add the tarragon and all of the dried fruits. Cook slowly for another 5 minutes or so. Season to taste with salt and pepper. Chill this mixture.
4. Salad: Once all components are cold, mix the rice, fruit mixture, green onions, and dressing in a large bowl. Season to taste with salt and pepper. Serves 8.

Ingredients

• Juice and zest of 3 lemons
• ⅓ cup pecan oil
• 1 teaspoon oregano
• 1 tablespoon Dijon mustard
• 2 tablespoons honey, plus a drizzle
• ½ cup finely chopped onion
• 1 clove garlic, peeled and smashed
• ½ teapoon salt
• ½ teaspoon ground black pepper
• 4 boneless, skinless chicken breast halves
• Grilled lemon wedges

Preparation

1. In a small bowl, mix together lemon juice, zest, pecan oil, oregano, Dijon mustard, honey, onion, garlic, salt and pepper. Set aside ¼ cup of the mixture for basting.
2. Place chicken in the bowl, cover and marinate at least 30 minutes in the refrigerator.
3. Preheat grill to medium-high. Lightly oil the grill grate.
4. Place chicken on the grill over indirect heat. Cook 6 to 8 minutes on each side, until juices run clear, basting ocassionally with reserved marinade.
5. Put one chicken breast on each plate. Drizzle with honey and garnish with lemon wedges.

Ingredients

• ½ cup milk
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 boneless, skinless chicken breast halves
• ½ cup ground pecans, ground fine for breading
• ¼ cup pecan oil
• 1 pat of butter
• ¼ cup ground pecans, ground course for garnish

Preparation

1. Pour milk into a shallow bowl
2. Combine flour, salt and pepper in a second shallow bowl.
3. Dip chicken in milk, coating well, then dredge both sides in the flour mixture.
4. Dip the chicken again in milk, then coat with finely ground pecans until well-covered.
5. In a large skillet, heat the pecan oil and butter. Add chicken and cook over medium heat 5-6 minutes on each side until juices run clear.
6. Plate the chicken and sprinkle with coursely ground pecans for garnish.

Ingredients

• ½ lb boneless, skinless chicken breast, cubed
• ⅔ cup coarsely chopped pecans, toasted
• 1 tablespoon apple cider vinegar
• 2 teaspoons soy sauce
• 1 teaspoon cornstarch
• 3 green onions
• 2 tablespoons vegetable oil
• 2 teaspoons each minced garlic and ginger
• 2 tablespoons Hoisin sauce
• 4 (8-inch) flour tortillas

Preparation

1. In a bowl, combine the cubed chicken with apple cider vinegar and soy sauce until the chicken is well coated. Add cornstarch, mix well, and refrigerate for at least 10 minutes, or up to 4 hours.
2. Cut the whites of the green onions into ½-inch lengths; slice the green tops into thin rings. Set aside.
3. In a nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking.Add the marinated chicken mixture and saute, turning chicken pieces frequently until lightly browned. Remove mixture to a plate (chicken will not be fully cooked).
4. Add the remaining tablespoon of oil to the skillet and decrease heat to medium. Add garlic and ginger and cook just until fragrant, 10 to 20 seconds. Stir in Hoisin sauce and cook for about a minute.
5. Return the chicken to the skillet and add the whites of green onions. Saute 2 to 3 minutes or until chicken is cooked through. Add the pecans and green onion pieces, tossing to mix.
6. Heat tortillas. Fill each with one quarter of the chicken mixture and cilantro; roll and serve.

Ingredients

• 1 package dry zesty Italian dressing mix
• 2 tablespoons pecan oil
• 1 tablespoon red wine vinegar
• 3 tablespoons beef broth
• 2 tablespoons chopped green onions
• 1 or 2 small pork tenderloin(s), about 2 pounds

Preparation

1. Combine the dry salad dressing mix, pecan oil, vinegar, broth and green onions in a blender or food processor and pulse several times to blend.
2. Pour the mixture over the tenderloin and marinate for 1 hour, turning once or twice.
3. Grill over a medium-hot fire for 20-25 minutes, turning two or three times to cook evenly, basting with the marinade.
4. Remove from heat and let sit for a couple of minutes before serving.

Ingredients

″Sausage″

• ½ medium onion, diced (about ½ cup)
• ½ tablespoon fennel seed
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ⅓ teaspoon salt
• ¼ teaspoon red pepper flakes
• 1 cup pecan halves, raw or lightly toasted
• 1 tablespoon red wine vinegar

Pasta & Vegetables

• 1 12-ounce package of brown rice penne pasta
• 1 teaspoon pecan oil (may substitute extra virgin olive oil)
• 2 small zucchini, sliced in half lengthwise
• 2 small yellow squash, sliced in half lengthwise
• 1 24-ounce jar of pasta sauce, warmed
• Fresh basil leaves and Parmesan cheese, optional, for garnish

Preparation

1. To make the ″sausage″: In a pan over medium heat, cook onion, fennel seed, black pepper, paprika, garlic powder, salt and red pepper flakes for 4 minutes or until the onion is translucent. Spoon the onion mixture into a food processor and add pecans and red wine vinegar. Pulse until mixture is the consistency of ground pork, about 8-10 pulses. Makes 1 cup of pecan ″sausage.″
2. Pasta & Vegetables: Preheat the grill to medium high and heat water for the pasta in a pot on the stovetop.
3. Make penne pasta according to package directions, drain and set aside.
4. Brush zucchini and yellow squash lightly with olive oil and place on a hot grill for 3 to 4 minutes per side or until tender. Remove from the grill and chop into bite-sized cubes.
5. In one large bowl or smaller individual bowls, layer the pasta, vegetables, and pasta sauce. Top with the pecan ″sausage.″ Add fresh basil and Parmesan, if desired.

Ingredients

• 6 fish filets
• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour
• 1 teaspoon each of thyme, oregano, basil, black pepper, white pepper, cayenne pepper, garlic powder, onion powder
• 1 large egg
• 1 cup milk
• 1 pat of butter
• 5 tablespoons pecan oil
• Juice from three large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon each of Worcestershire sauce and chopped parsley
• Salt to taste

Preparation

1. Process the pecans, 1 cup of flour, and seasonings in food processor until finely ground; place in a large bowl and set aside.
2. Whisk together the egg and milk; set aside.
3. Melt butter in a large non-stick skillet over medium heat and add oil.
4. Dredge filets in egg mixture, then in pecan mixture, coating both sides.
5. Place the coated filets in the skillet. Cook on medium high heat for 3-4 minutes per side.
6. Place cooked filets on individual plates.
7. To the reserved oil in the skillet add remaining 1 tablespoon of flour and stir while cooking on medium high heat.
8. Add lemon juice, stock, parsley and Worcestershire sauce, stirring over reduced heat until mixture thickens.
9. Spoon sauce over filets; garnish with wedge of lemon and parsley.

Ingredients

• 3 medium bananas, mashed
• ½ cup pecan oil
• 2 eggs
• 1 cup sugar
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Preparation

1. Preheat oven to 350 degrees F.
2. Liberally grease a loaf pan.
3. Combine all the ingredients in a large mixing bowl and mix well,
4. Pour the mixture into the prepared loaf pan and bake until a cake tester inserted in the center comes out clean, about 45 minutes.
5. Turn out on a wire rack and cool before slicing.

Ingredients

• 1½ cups cornmeal
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, beaten
• 1 14-ounce can cream-style corn
• 1 cup sour cream
• ⅔ cup and 2 tablespoons pecan oil
• 2 jalapeno peppers, seeded and chopped
• ¼ cup roasted pecan pieces
• ½ cup finely chopped onions
• ¼ cup finely chopped red & yellow bell peppers
• 8 ounces grated cheddar cheese
• 4 bacon slices

Preparation

1. Preheat oven to 375 degrees F.
2. Combine cornmeal, baking powder and salt in a large mixing bowl; stir to mix.
3. Add eggs, corn, sour cream, ⅔ cup pecan oil, jalapeno & bell peppers, pecans, onions, cheddar cheese; stir to mix well.
4. Add remaining 2 tablespoons pecan oil to a 10-inch ovenproof skillet. Arrange bacon slices in the skillet and heat over medium-high heat.
5. When bacon just begins to sizzle, pour the cornbread mixture into the skillet and transfer to the oven.
6. Bake until golden brown, about 40 minutes.

Ingredients

• ½ cup Karo light corn syrup
• 3 eggs
• 1 cup sugar
• 1 teaspoon vanilla flavoring
• 1½ cups pecans
• 1 (9-inch) unbaked or frozen pie crust

Preparation

1. Preheat oven to 350 degrees F.
2. In a saucepan, mix sugar and corn syrup. Place over low heat and stir until sugar is dissolved.
3. In a mixing bowl place eggs, vanilla flavoring and dash of salt. Whisk together. Add corn syrup and sugar. Stir together. Add pecans.
4. Pour filling into pie crust. Bake for 50 to 60 minutes.

Ingredients

• 1 cup raw pecan pieces
• 4 tablespoons unsalted butter, at room-temperature
• 1 cup brown sugar
• 1 teaspoon ground cinnamon
• ⅛ teaspoon nutmeg
• ½ teaspoon salt
• 5 apples, cored and cut in half
• 3⅓ cups vanilla ice cream (optional)

Preparation

1. Preheat oven to 375 degrees F. Butter a 9-inch-by-13-inch casserole dish.
2. Combine pecans, brown sugar, cinnamon, nutmeg, and salt in a bowl and stir well. Using a fork, cut the butter into the brown sugar mixture until it resembles pea-sized crumbs.
3. Place the apple halves in the prepared casserole dish. Evenly sprinkle the brown sugar mixture over the top of the apples. Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the apples are tender.
4. Serve warm, with or without ice cream. You can spoon a generous drizzle of the caramelized brown sugar mixture at the bottom of the pan over each serving.

Ingredients

• 1 package brownie mix
• 1 egg
• ¼ cup pecan oil
• ⅓ cup Kahlua or brewed coffee
• ½ cup pecans
• ½ cup semisweet chocolate chips
• ⅓ cup milk
• Powdered sugar

Preparation

1. Combine all ingredients except powdered sugar.
2. Spread into a greased 9 x 13 x 12-inch pan.
3. Bake at 350 degrees for 30 minutes.
4. Cool and dust with powdered sugar.

Ingredients

• 2 (9-inch) unbaked deep dish pie crusts
• 1¾ cup white sugar
• 1 cup corn syrup
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1 (15 oz.) can Libby’s 100% Pure Pumpkin
• 1 (12 fl. oz.) can evaporated milk
• 1½ cups Georgia pecan halves

Preparation

1. Preheat oven to 425 degrees F.
2. Combine ¾ cups sugar with cinnamon, ginger, and ½ teaspoon salt in a small bowl.
3. Beat 2 eggs lightly in large bowl. Stir in pumpkin and the sugar/spice mixture. Gradually stir in evaporated milk.
4. Pour half the mixture into each pie shell.
5. Bake for 15 minutes at 425 degrees F.
6. Reduce heat to 350 degrees F. Cook for 20-30 minutes or until firm.
7. While the pies bake, beat 3 eggs slightly in a medium bowl. Beat in 1 cup sugar, then blend in corn syrup, butter, vanilla extract, ¼ teaspoon salt, and pecans.
8. After pies are firm to the touch, pour half the pecan pie mixture into each pie shell, on top of the pumpkin pies.
9. Bake an additional 20-30 minutes or until done.

Ingredients

• 3 eggs
• 1 cup dark corn syrup
• ¾ cup sugar
• 4 tablespoons butter or margarine, melted and cooled
• 1½ tablespoons bourbon
• 1 cup semisweet chocolate chips
• 1 cup coarsely chopped pecans
• 1 9-inch unbaked pie crust

Preparation

1. Preheat oven to 350 degrees F.
2. Place eggs in a medium mixing bowl and whisk until frothy. Add corn syrup, sugar and melted butter. Stir with a wooden spoon to combine well. Stir in bourbon, chocolate chips and pecans.
3. Pour filling into prepared unbaked pie crust. Bake 45-55 minutes, or until a toothpick inserted in center comes out clean. Cool on wire rack.

Ingredients

• ½ cup unsalted butter
• 1 cup sugar
• ½ cup pecan oil
• 1 large egg
• 1 teaspoon white vinegar
• 2½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Preparation

1. Preheat oven to 350 degrees F.
2. Cream together butter, sugar and pecan oil.
3. Beat together egg and vinegar and combine with butter mixture.
4. Sift together flour, salt and soda; stir into the butter mixture and add vanilla and pecans.
5. Dough will be stiff. Pinch off small balls of dough and arrange on greased cookie sheets. Flatten dough balls with a fork and bake until edges are brown, 13 to 15 minutes.