Pumpkin-Pecan Tassies

These tiny treats contain all the tantalizing flavors of pumpkin and pecan pie.

Ingredients:

• 1 15 ounce package rolled refrigerated unbaked pie crust (2 crusts)
• 3/4 cup canned pumpkin
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup half-and-half, light cream, or milk
• 1/3 cup chopped pecans
• 1 tablespoon packed brown sugar
• 1 tablespoon butter, melted
• Maple syrup (optional) 

Directions:

1. Let pie crusts stand according to package directions. Preheat oven to 350 degrees F. Unroll pie crusts. Use a 2-1/2-inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1-3/4-inch muffin cups; set aside.

2. For filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.

3. For pecan topping, stir together pecans, brown sugar, and melted butter.

4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake in the preheated oven about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. 

Makes: 24 tassies.

Storage:

• Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.

Source: recipe.com

Cranberry Pecan Relish

Tangy-sweet Cranberry Pecan Relish is a unique delight for your Thanksgiving or Christmas table. It can complement everything from turkey to ham! What a super easy homemade holiday go-along!

Ingredients:

 

1 seedless orange with peel left on, cut into large chunks (see Note)

1 apple, cored and cut into large chunks

2 cups fresh cranberries (see Note)

1/2 cup sugar

1/4 cup pecans

 

Directions:

1. Place all ingredients in a food processor that has been fitted with its metal cutting blade. Process 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down sides of container as needed.
    
2. Serve immediately, or transfer to an airtight container and chill until ready to serve.

Notes

• There's no need to peel the oranges, 'cause we actually want bits of peel in this relish. And if you want to use frozen cranberries, make sure to thaw them before processing.
   
• Check out our New Thanksgiving Sides for some tasty twists on the classics!
   
• For more fantastic recipes like this one, check out our collection of Homemade Sauce Recipes: 35 Pasta Sauce Recipes, BBQ Sauces, and More. 

Source: mrfood.com

German Chocolate Pecan Pie Bars

Ingredients:

• 3 cups pecan halves
• 1 & 3/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 3/4 cup cold butter, cubed
• 1/4 cup unsweetened cocoa
• 1 & 1/2 cups semisweet chocolate chips
• 3 large eggs
• 3/4 cup firmly packed light brown sugar
• 3/4 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 cup sweetened flaked coconut

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Notes:

*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Source: Recipe adapted from Southern Living, September 2012.

Caramel-Pecan Tart

Surprisingly easy to make, our Caramel-Pecan Tart pairs the cookie-like crispness of shortbread with a buttery-rich brown sugar-and-honey topping.

Ingredients:

• 3 1/2 cups coarsely chopped pecans
• 2 cups all-purpose flour
• 2/3 cup powdered sugar
• 3/4 cup butter, cubed
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 2/3 cup butter
• 3 tablespoons whipping cream

Directions:

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 11-inch tart pan with removable bottom.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.

Caramel-Pecan Bars: Prepare recipe as directed, pressing crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares.

Southern Living
NOVEMBER 2007

Pecan Pie

A refrigerated pie crust keeps the prep time for Pecan Pie under 5 minutes. Pair with Vanilla Ice Cream for the ultimate treat.

Ingredients:

• 1/2 (15-oz.) package refrigerated piecrusts
• 3 large eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, melted
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• Walter's Ultimate Vanilla Ice Cream (optional)
• Garnish: fresh mint sprigs

Directions:

1. 1. Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp.
2. 2. Whisk together eggs and next 5 ingredients until thoroughly blended. Stir in pecans. Pour mixture into piecrust.
3. 3. Bake at 350° on lower rack 40 minutes or until pie is set, shielding edges with aluminum foil after 15 minutes. Cool completely on a wire rack. Serve with Walter's Ultimate Vanilla Ice Cream, if desired. Garnish, if desired.

Walter Royal, The Angus Barn, Raleigh, North Carolina, Southern Living
NOVEMBER 2006

Mocha-Pecan Mud Pie

Round out your meal with a slice of decadent mocha-pecan mud pie. This dessert is so rich, your guests will never know it was lightened.

Ingredients:

• 1/2 cup chopped pecans
• Vegetable cooking spray
• 1 teaspoon sugar
• 1 pint light coffee ice cream, softened
• 1 pint light chocolate ice cream, softened
• 1 cup coarsely chopped reduced-fat cream-filled chocolate sandwich cookies, divided (about 10 cookies)
• 1 (6-ounce) ready-made chocolate crumb piecrust
• 2 tablespoons light chocolate syrup

Directions:

1. Place pecans in a single layer on a baking sheet coated with cooking spray; sprinkle evenly with sugar.
2. Bake at 350° for 8 to 10 minutes or until lightly toasted. Cool.
3. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans; spoon into piecrust. Freeze 10 minutes. Press remaining cookie chunks and pecans evenly on top. Cover with plastic wrap, and freeze 8 hours. Drizzle individual slices evenly with chocolate syrup.
4. Note: For testing purposes only, we used Keebler Chocolate Ready Crust, Häagen-Dazs Light Coffee Ice Cream, and Häagen-Dazs Light Dutch Chocolate Ice Cream.

Chef James King, CEC, Jake's Famous Restaurant, Edisto Island, South Carolina, Southern Living
DECEMBER 2005

Apple-Pecan Pie Cobbler

Tart Granny Smith apples, sautéed in brown sugar and butter, get topped with the tender, sweet crunch of a pecan-pie muffin batter. Bake this fall favorite in individual ramekins or a single casserole dish.

Ingredients:

• 6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
• 1/2 cup firmly packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 cup butter
• 1/2 cup dark corn syrup
• Pecan Pie Muffin Batter

Directions:

1. Toss together first 3 ingredients in a large bowl.
2. Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes. Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
3. Bake at 425° for 15 to 20 minutes or until golden brown.

Note: 

 

You can substitue 3 (12-ounce) packages frozen, cooked apples, thawed (such as Stouffer's Harvest Apples), for Granny Smith apples. Proceed with recipe as directed.

Southern Living
SEPTEMBER 2004

Apple-Pear Salad With Maple-Pecan Bacon

Pecans add crunch and a hint of nutty flavor to this delicious fall salad. Maple bacon, fresh fruit, and Gorgonzola cheese up the ante in flavor, and a Cranberry Vinaigrette makes it even more delicious!

Ingredients:

• 8 thick bacon slices $
• 1/4 cup maple syrup
• 1 1/2 cups finely chopped pecans $
• 2 (5-oz.) packages gourmet salad greens
• 1 large Bartlett pear
• 1 large Gala apple $
• 1 cup halved seedless red grapes $
• 4 ounces Gorgonzola cheese, crumbled
• Cranberry Vinaigrette

Direction:

1. 1. Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
2. 2. Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
3. 3. Serve salad with Cranberry Vinaigrette.

Southern Living
OCTOBER 2011

Pecan Pie Muffins

Ingredients:

1    Cup of packed light brown sugar
1/2 Cup of All-Purpose flour
2    Cups of chopped Pecans
2/3 Cup of butter softened
2   Eggs beaten

Directions:

Preheat oven to 350 degrees F.

Grease muffin cups generously, I use Bakers Joy. Grease them well or they will stick. In medium bowl, stir together, brown sugar, flour and pecans. In a separate bowl, beat butter and eggs together. Stir in dry ingredients just until combined.

Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Source: HealthyChoices

Chewy Pecan Praline Cookies

Ingredients:

1 1/2 cups brown sugar
3/4 cup butter
1 egg
1 tsp. vanilla
2 cups flour
1 cup chopped pecans

Directions:

Preheat the oven to 350 degrees.

Cream together the butter and the sugar.

Add in the egg and the vanilla.

Next add in the flour.

And finally stir in the pecans.

Roll into 1" balls and place on an ungreased cookie sheet.

Bake for 7 to 8 minutes.

If you find the cookies spread and become flattened, add a 1/4 cup flour to the remaining dough.

Source: TexasRecipes

Apple Pecan Cobbler

Ingredients:

For the filling:

4 cups diced apples
1/2 cup sugar
1 Tbsp. flour
1/2 tsp. cinnamon
1/2 cup chopped pecans

For the topping:

1 cup flour
1/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 cup unsalted butter, cold and diced
1/2 cup milk

Directions:

Preheat oven to 400 degrees.

Arrange diced apples in a 2 quart baking dish.

In a small bowl, mix remaining filling ingredients - sugar, flour, cinnamon, and pecans.

Sprinkle mixture over apples.

In a medium bowl, whisk together the topping flour, sugar, baking powder, salt, and cinnamon.

Cut butter into flour mixture with a pastry blender or using two forks, until mixture resembles fine crumbs.

Stir in milk and drop by spoonfuls over apple mixture.

Bake for 25-30 minutes, or until topping is golden and apples are cooked through.

You can test apples by poking a fork into them.

Source: TexasRecipes

Honey And Pecan Chicken Salad

Ingredients:

4 c. cubed, cooked chicken
1 1/2 c. green seedless grapes
1 c. pecan pieces
1/2 c. mayonnaise or creamy salad dressing
1/4 c. sour cream
2 tbsp. honey
1 tsp. poppy seeds
White or black pepper, to taste
Lettuce leaves

Directions:

Combine chicken, grapes and pecans in large bowl; set aside. Stir mayonnaise, sour cream, honey, poppy seeds and pepper in small bowl to blend well; add to chicken mixture. Toss well to coat. If desired serve salad on lettuce leaves.

Pecan Grape Chicken Salad

Ingredients:

1 lb. boneless skinless chicken breast, grilled or broiled
1 can chicken broth
1 chicken bouillon cube
2 cloves garlic, minced
1 teaspoon fresh parsley, minced
1 1/2 c. sour cream
1 1/2 c. mayonnaise
2 stalks celery, diced
1 lb. seedless green grapes
1 1/2 c. pecan halves
1 c. chopped dill
3/4 tsp. salt
3/4 tsp. black pepper
2 bunches salad greens
Dill sprigs, optional garnish

Directions:

Cube or shred the chicken (leftover chicken may also be used). In a large bowl mix sour cream, mayonnaise, diced celery. Stir in chicken, celery, grapes, pecans, dill, salt and pepper, to taste.

Cover and refrigerate for at least 2 hours to blend flavors.

Serve chicken salad on a bed of greens; garnish with dill sprigs. Serve with fresh fruit and/or croissants.

Cooks Note: For extra texture and nutrition, sprinkle with roasted sunflower seeds, toasted sesame seeds or fresh alfalfa sprouts just before serving.

Pecan Brittle

Ingredients:

1 Cup of White Karo Syrup
1 1/2 Cups of Pecans
3/4 Stick of Butter
2 t. soda (rounded)

Directions:

Mix first five ingredients together and bring to a boil over medium heat. Reduce heat to medium low and cook stirring constantly until the thermometer reaches 300 degrees. Remove from head and add 1 t. soda and stir well. Pour out on to buttered foil and let cool.