Pecan Diva

Pecan Banana Pancakes Recipe

2010-02-26T10:36:00.001-06:00

Pancakes are a meal that can be served for breakfast, brunch or dinner. Our family often enjoys “Pankcake Night” at least one night out of the month (okay…maybe more). Everyone patiently awaits the warm, buttery pancake to hit their plate. Then everyone passes around the pure maple syrup to top their pancake.

Recently, I found a delicious recipe for Banana Pecan Pancakes. Making them from scratch isn’t all that difficult and all the pleased responses are worth it! Everyone enjoyed the tasty combination of fresh bananas, crunchy pecans and warm maple syrup. All I can say is try this recipe for yourself and see how much your family will love them too!

Banana Pecan Pancakes
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1 tbsp toasted pecans, chopped
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
Maple Syrup

In a large mixing bowl whisk the buttermilk, eggs and vanilla until well combined. In a separate bowl, mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir until the lumps are gone. Fold in all the pecans and only 3/4 of the melted butter, whisk until batter is smooth.
Heat a griddle over medium low heat and brush with some melted butter to coat. Using a ladle or small measuring cup pour out individual pancakes onto griddle. Cook pancakes on the first side until they are just set, then carefully place sliced bananas on top. 3-4 slices per pancake. When tiny bubbles appear, flip pancakes, coating each pancake spot with more melted butter so the bananas won’t stick to the griddle. Cook until golden.

Serve with some warm maple praline syrup. I hope you enjoy this recipe!

Note: this recipe has been slightly modified from the recipe shown on foodnetwork.comRecipe Courtesy of Foodnetwork.com

Congratulations to Our Recipe Contest Winner!

2010-02-08T11:11:00.005-06:00

The Winner of our Annual Holiday Recipe Contest is Diane Keasler of Satsuma, AL. Here is her recipe for a delicious Pecan Wafer Pound cake . It was quite difficult to pick a winner and we had lots of input from many tasters of all ages. Congrats, to our winner and special thanks to all the people who took the time to post their delicious recipes.

Pecan Wafer Pound Cake
1 box vanilla wafers (crush using rolling pin or food processor)
1 cup butter or margarine (softened at room temperature)
2 cups sugar
6 eggs
½ cup milk
1 -7 oz. package flaked coconut
1 cup chopped pecans

Grease and flour bundt cake pan.
Preheat oven to 275 degrees

Cream together sugar and butter
Add eggs one at a time – blending well after each egg
Alternate adding milk and vanilla wafer crumbs – blend well after each
Fold in coconut and pecans
Pour batter into pan and bake for 2 hours at 275 degrees.
Allow cake to cool completely before removing from pan.
It's one of my family favorites every holiday! Enjoy!

Chicken Salad with Roasted Tomatoes

2009-12-31T12:03:00.006-06:00

Yield: 2 Servings

½ cup pecans, finely chopped and toasted
½ cup panko (Japanese breadcrumbs)
½ teaspoon kosher salt
¼ teaspoon cayenne pepper
Freshly ground black pepper, to taste
3 tablespoons butter
2 boneless, skinless chicken breasts
3 tablespoons olive oil½ pound cherry tomatoes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
4 cups mixed greens
Red onion slicesCucumber slices
2 ounces blue cheese
Ranch or balsamic vinaigrette dressing

Preheat oven to 400°F. Mix together pecans, panko, salt, cayenne and black pepper.

Melt butter and oil in ovenproof skillet over medium-high heat. Dredge chicken in pecan panko mixture. Sauté in skillet until brown on bottom – about 2 minutes. Turn chicken over and place skillet in oven. Bake 15 to 18 minutes until cooked through. Set aside. Slice when cool.

Lower oven temperature to 350°F. Arrange tomatoes on baking sheet and toss with olive oil. Bake 30 minutes. Remove from oven and season with salt and pepper. Set aside.

To assemble, divide greens between two plates. Arrange red onion, cucumber, roasted tomatoes and chicken over greens. Top with blue cheese, if desired. Serve with ranch dressing or balsamic vinaigrette dressing.

Recipe courtesy of the National Pecan Shellers Association.

Pecan Praline Cheesecake

2009-12-11T15:20:00.007-06:00

When I recently came across this recipe for Caramel Pecan Cheesecake in one of my favorite cookbooks, I knew exactly who I would be inviting to share this delicious dessert. My oldest son is a huge cheesecake fan. I knew the combination of his favorite ingredients caramel and pecans; would be hard for him to resist a visit to his momma’s house. How could I resist making this? With pecans, caramel and cheesecake all rolled up into one; there was no way that I could. One thing I really liked about this recipe is that it was so easy to make and turned out so good! The caramel and pecan flavor combo was simply amazing! My son thoroughly enjoyed this cheesecake and I will be sure to make it many times.

Now I would like to share this recipe with you.

Pecan Praline Cheesecake

Ingredients:
1 ¼ c. crushed graham crackers
¼ c. sugar
¼ c. pecan meal
½ c. melted butter
24 oz. softened cream cheese
1 c. packed brown sugar
1 (5 1/3 oz.) can evaporated milk
2 Tbsp. flour
2 Tbsp. vanilla
3 eggs
1 ½ c. toasted pecan halves

In small mixing bowl, combine cracker crumbs, granulated sugar and finely chopped pecans. Stir in melted butter. Press in the crumb mixture over the bottom and 1 ½ inches up the sides of a 9 inch spring from pan. Bake in a 350 degree oven for 10 minutes.

Meanwhile, beat together cream cheese, 1 c. brown sugar, evaporated milk, flour, and vanilla. Add eggs; beat just until blended. Pour into baked crust. Bake in a 350 degree oven for 50 to 55 minutes. Cool in pan 30 minutes. Loosen sides and remove from pan. Cool completely; arrange pecan halves atop cheesecake.

Topping:
1 c. dark corn syrup
½ c. cornstarch
2 Tbsp. brown sugar
1 ½ Tbsp. vanilla

Before serving, combine corn syrup, cornstarch and brown sugar in small saucepan. Cook and stir until thickened. Remove from heat; stir in vanilla. Cool slightly. To serve, spoon some of the warm sauce over the pecans on the cheesecake.

Caramel-Pecan Oatmeal Bars

2009-10-15T16:37:00.006-05:00

Ingredients

1 cup chopped pecans

1 (18.25-oz.) package yellow cake mix

2 1/2 cups uncooked quick-cooking oats

3/4 cup butter, melted

1 (11.5-oz.) package milk or semisweet chocolate morsels

25 caramels

1 tablespoon water

Preparation

1. Place pecans in a single layer in a 13- x 9-inch pan.
2. Bake at 350° for 4 to 5 minutes or until toasted, stirring occasionally. Remove nuts from pan.
3. Line bottom and sides of pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
4. Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan. Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan. Sprinkle with remaining oat mixture.
5. Bake at 375° for 30 minutes or until top is golden brown.
6. Microwave caramels and 1 Tbsp. water in a microwave-safe bowl at HIGH 1 minute or until caramels are melted. Drizzle evenly over warm bars in pan. Let cool on a wire rack 1 hour or until completely cool.
7. Lift baked bars from pan, using foil sides as handles. Place on a cutting board, and cut into 24 bars.

Recipe Courtesy of southernliving.com

Tailgating Time

2009-09-03T16:56:00.008-05:00

Football……Food…….Fun

September brings cooler weather, beautiful skies and of course football.
Here in the south football season is what we look forward too after summer
vacation. And what would a Saturday of football be like without wonderful food.

If you hit the campus to tailgate or just enjoy watching a game on TV, the
food served is always important. I know everyone has their favorites but
maybe you can try some of our favorites this year.

Ribs with Peach Grilling Sauce

Ribs (2-3 slabs)
Priesters Peach Grilling Sauce
Brush ribs with ½ bottle of Peach Grilling Sauce
Place ribs on a baking pan and bake on 350 degrees
For 30-45 minutes.
Remove ribs and brush the ribs with the remaining Peach Grilling
Sauce and cook on medium on the grill for 20-30 minutes longer.

The ribs will have a wonderful flavor, not spicy but a unique taste.

Baked Potato Salad

6-8 potatoes (baked in the oven until soft)
1 cup mayonnaise
1 cup sour cream
Chopped dill pickles (add as many or few as you like)
6-8 pieces of precooked bacon (chop into small pieces)

Take skin off of potatoes and cut up in small pieces, add all other
Ingredients and mix well. You can add more mayonnaise and sour cream
for your taste.

Pecan Shrimp Spread

1 8 oz. pkg cream cheese
2 tsp. lemon juice
2 tsp. chili powder
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 cup finely chopped pecans
1 ½ cup chopped boiled shrimp

Mix together all ingredients. Chill
Serve on crackers.

Macaroni Pecan Salad

1/3 cup salt
2 ½ gal. boiling water
3 lbs. elbow macaroni
¾ cup vinegar
1 ½ cup salad oil
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
3 ½ cup chopped ham
¾ Cheddar cheese strips
1 cup chopped green peppers
2 cups chopped pecans
1 cup chopped green onion

Add salt to boiling water. Gradually add macaroni so that water continues to boil.
Cook, uncovered, stirring occasionally until tender, about 8 to 10 minutes. Do not overcook. Drain in a colander. Rinse with cold water and drain again. Chill

In a large bowl, combine vinegar, oil, paprika, salt and pepper; mix well. Add cooked macaroni and toss lightly. Cover and chill for 1 hour. Add ham, cheese, green pepper, pecan and green onions to chilled macaroni. Cover and chill thoroughly to allow flavors to blend. Better if made a day ahead. Serves 20 to 25 people.

Pecan Cheesecake Brownies

1 pkg. Duncan Hines Brownie Mix
2-8oz. pkgs. Cream cheese, softened
1 cup sugar
1 tsp. vanilla
2 eggs (total in recipe)
½ cup water
1 cup chopped pecans

Cheese Layer: Allow cream cheese to soften at room temperature. Mix cream cheese, sugar, 1 egg and vanilla in small bowl until well blended. Set aside

Brownie layer: Preheat oven to 350 degrees. Prepare brownie mix according to chewy fudge package directions. Add pecans to the brownie mix. Spread brownie batter into greased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Remove from oven and top evenly with cheese mixture. Bake for an additional 20-25 minutes. Cool and cut into squares.

Super Summer Salad

2009-07-23T15:23:00.011-05:00

Choose your combination of
Leafy Salad Greens

Add any of these to your salad that you like:
Strawberries
Purple Onion
Avocados
Carrots
Dried Cranberries
Mandarin Oranges
Honey Glazed Pecans
Feta Cheese on Top

*For a complete summer meal add boiled shrimp or
baked chicken breast to your salad.

Vinaigrette Dressing

½ cup olive oil
½ cup rice vinegar
2 Tablespoon water
¼ cup orange juice
1 teaspoon garlic
½ teaspoon salt
½ teaspoon pepper

Put in a dressing mixing bottle and shake
to mix well. Can refrigerate and keep about 3-5 days.

Baking with Fresh Fruits and Vegetables

2009-07-14T10:23:00.010-05:00

Summer is a wonderful time for fresh fruits and vegetables. With food cost climbing so many people are going back to their roots and planting gardens. I think we all can enjoy putting seeds in the ground and watching the wonder of God develop these into healthy food for our family.

Many young adults are enjoying the art of gardening. It is so refreshing to see the hard work and self satisfaction that they get from producing food for themselves. My boys have all planted some type of garden whether big or small, and they are getting so much enjoyment from sharing there vegetables with family and friends. They are also realizing how much better the vegetables taste straight from the soil.

Most gardeners plant some type of squash, peppers, okra and of course tomatoes. We have in our garden lots of yellow or crook neck squash and zucchini. I have cooked the squash in many different ways and continued to look for more recipes, when I found a Zucchini bread recipe. This is really good for breakfast with cream cheese or serves with salads. I also found a Strawberry bread recipe which is so good with fresh strawberries, which seem to be really good and sweet this year.

I hope you will enjoy both these bread recipes. They are quick to put together and takes about an hour of cooking time.

Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated zucchini pealed
1 tablespoon vanilla extract
3 cups flour
¼ teaspoon baking powder
1 tablespoon cinnamon
1 teaspoon baking soda
1 cup chopped Pecans

Beat eggs with mixer until foamy. Add sugar, oil, zucchini and vanilla; mix well. Add mixture of flour, salt baking powder, cinnamon and baking soda; mix just until moistened. Stir in pecans. Pour into two greased loaf pans. Bake at 325 degrees for 1 hour or until bread tests done. Yield about 26 servings.

Strawberry Bread

1 16 oz. package frozen strawberries, thawed
or 1lb. fresh strawberries chopped
4 eggs
1 ½ cups vegetable oil
3 cups flour
3 cups sugar
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped Pecans

Combine strawberries, eggs and oil in medium bowl; mix well. Mix flour, sugar, cinnamon, baking soda, salt and pecans in large bowl. Add strawberry mixture to dry ingredients; stir just until mixed. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pans for several minutes. Remove to wire rack to cool completely. Yield 24 servings.

The Easiest Summer Recipe for Banana Pudding!

2009-07-10T12:11:00.001-05:00

Courtesy of Paula Deen

Ingredients:
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions:
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Yield: 12 servings
Preparation time: 30 minutes
Ease of preparation: easy

Enter your Best Homemade Ice Cream Recipe to win a $50 Gift Certificate!

2009-07-02T17:05:00.001-05:00

Enter your best homemade ice cream recipe here for a chance to win a $50 Gift Certificate! Entries will be accepted until 4pm CST July 19. Winner will be announced July 26. Good luck to all entrants! Looking for inspiration for your entry? Check out the starter recipes below.

Summer and HOMEMADE ICE CREAM

2009-06-30T18:21:00.006-05:00

Summer and HOMEMADE ICE CREAM

Hot summer days can be made absolutely wonderful when enjoying homemade
ice cream. Every family has its favorite recipe. I am going to share some of my favorites and some recipes that other have shared with me.

Make you some great homemade ice cream, enjoy your family and friends and
have a safe and fun July 4th. Also, please take the time to be thankful for the awesome country we live in.

Homemade Peach Ice Cream

4 to 6 eggs
3 cups sugar
2 tablespoon vanilla
4 cups half & half
½ pint whipping cream
6 cups whole milk
4 cups peaches, chopped in blender or puree
½ cup peaches, chopped coarsely (optional)

Beat eggs and sugar together in a large bowl until well blended. Add vanilla and beat. Slowly add half & half and whipping cream and milk. Add the peaches. Pour into electric freezer tub. Freeze according to directions. You can also use strawberries or
other fruits.

Homemade Vanilla Ice Cream

1 cup sugar
½ pint whipping cream
1 can Eagle Brand condensed milk
1 large can evaporated milk
1 tablespoon vanilla

Mix together with hand mixer while adding ½ gallon milk. When most all of the sugar is mixed well, pour into four quart freezer and freeze according to freezer directions.

Submitted by Dawn Kretschmann
Alexander City, Al.

Banana Nut Ice Cream

2 cans condensed milk
2 cans evaporated milk
2 tablespoons vanilla
1 pint whipping cream
1 pint half and half
4 cups whole milk
1 cup mashed bananas
1 cup chopped pecans
Mix all the liquid ingredients in a one gallon electric ice cream freezer. Freeze until the mixture is semi-solid. Stir in the bananas and pecans and continue freezing until the freezer will no longer turn. The ice cream may be served immediately or packed in ice and salt to make it firmer for later.

Submitted by Leroy Whitaker
McKenney, TX

Milky Way Bar Ice Cream

12 Milky Way candy bars,
cut into pieces
1 (14 oz.) can sweetened condensed milk
3 quarts milk
1 (5 1 ½ ounces) can chocolate syrup

Combine candy and condensed milk in a sauce pan over low heat. Stir until candy melts; cook, stirring occasionally. Add 1 quart of milk to candy mixture and beat until well blended. Pour into ice cream freezer and stir in chocolate syrup. Add enough milk to fill container until about 4 inches from top. Freeze.

Roasted Pecans is great on top of this ice cream.
Take 2 cups of pecan halves or large pieces put on cookie sheet and cook on 350 for about 10 minutes. Let cool and put on top of ice cream.

Butter Pecan Ice Cream

4 cups half and half
1 ½ cups sugar
1 tablespoon vanilla
2 cups whipping cream

½ cup chopped pecans
¼ cup sugar
1 tablespoon butter

In a large bowl, combine half and half, sugar and vanilla. Stir until sugar dissolves. Stir in whipping cream.
In a heavy small skillet cook ½ cup chopped pecans, ¼ cup sugar, and 1 tablespoon butter over medium-high heat until sugar begins to melt, shaking skillet occasionally; do not stir. Reduce heat to low and cook until sugar turns golden, stirring frequently. Immediately spread on a baking sheet lined with greased foil. Cool; break into chunks. Stir nut mixture into ice cream mixture .Freeze in a 4-5 quart ice cream freezer according to the manufacture’s directions.

Father's Day Brunch MenuSausage and Egg Breakfast Casserole

2009-06-05T15:19:00.002-05:00

1 lb. Sausage
6 eggs
2 c. Half & Half
½ tsp. Salt
4 slices white bread (Remove Crust and Cube)
1 c. Grated Cheddar Cheese

Directions:
Brown and Drain Sausage and set aside. Beat eggs, add milk and salt.
In a greased 9x13 baking dish, layer bread, sausage and cheese. Pour egg mixture over bread. Refrigerate over night. Bake at 350 degrees for 45 minutes.

Rotel Cheese Grits

2009-06-05T15:18:00.003-05:00

2 cups water
½ cup butter
1¼ cups milk
1 cup quick cooking grits
1 t. salt
¼ t. garlic powder
1½ cups shredded cheddar cheese
4 oz. processed cheddar cheese, cubed
1 (10-oz.) can mild Rotel tomatoes (drained)

Preheat oven to 350˚. In a heavy saucepan, bring water and milk to a boil. Add the salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce heat, cover and cook for 3 minutes. While stirring grits, add the ½ cup of butter and stir until butter is melted. Cover and cook for 2-3 minutes until grits are thick and creamy. Remove from heat and set aside.

Add processed cheese, butter, garlic powder, cheddar cheese and onions to grits and stir until cheese is melted. Add rotel tomatoes and mix well. Pour into greased casserole and bake for 40 minutes.

Herb Marinated Tenderloin

2009-06-05T15:18:00.001-05:00

1 c. Soy Sauce
½ c. Olive Oil
1 c. Port Wine
1tsp. thyme
1 Bay Leaf
4 Cloves of Garlic
1 tsp. Salt
1 tsp. Ground Black Pepper
½ tsp. Hot Sauce
1 5-6 lb. Beef Tenderloin

Directions: Mix all ingredients. Marinate meat for at least 24 hours. Bake in marinade at 425 degrees for 45 minutes for rare. For medium-well bake 425 degrees for 45 minutes then reduce heat to 325 degrees and bake an additional 45 minutes. Yields 8-10 Servings.

Delicious Grape Salad

2009-06-05T15:16:00.002-05:00

4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
½ to 1 cup of chopped pecans
2 tablespoons brown sugar
Directions: Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Crescent Coffee Cake

2009-06-05T15:15:00.000-05:00

2 cans crescent rolls
1 8 oz. Package light cream cheese
1 c. Sugar
1 egg
1 tsp. vanilla
1 stick butter melted
¼ c. Sugar
1 tsp. Cinnamon
½ Small Pieces Pecans

Directions: Grease a 9x13 pan. Unroll 1 package of crescent rolls on the bottom of pan. Mix Cream Cheese with 1 c. Sugar, Egg, and vanilla flavoring. Spread over crescent roll layer. Cover with another package of crescent rolls. Pour melted butter on top and sprinkle mixture of ¼ c. Sugar, 1 tsp. Cinnamon and ½ to 1 Cup of Chopped Pecans.
Bake at 350 for 30 to 40 minutes.

Wonderful Taste and Healthy Too

2009-05-25T16:15:00.026-05:00

Wonderful Taste and Healthy Too
“Fruits and Pecans”

Summer is a great time when we can enjoy and get wonderful tasting fresh fruits. Fruits are a must for our healthy body but they are also great tasting when you add just a few pecans to any of your fruit selection. Many fruit and congealed salad recipes have pecans added to them, which gives them a little added flavor and crunch. Pecans also add a little crunch to ice cream, pound cake, yogurt and mixed green salads.

Pecan can be added raw or toasted. Toasting pecans only takes a few minutes in the oven and they will add a unique taste to any fruit, salad or dessert. So keep a pound or two of pecans in the freezer to make it convenient to add to your food this summer.

Try this Blueberry Salad, it is great served as a salad but can also be used as a dessert.

Blueberry Salad

1 (161/2/-ounce)can blueberries
1(6 ounce) package black cherry gelatin
1 (81/2-ounce) can crushed pineapple
2 cups boiling water

Drain blueberries and pineapple and reserve juices. Dissolve gelatin in water and mix with juices. Add fruit and congeal. When congealed, add topping.

Topping

1 (8 ounce) package cream cheese,
½ cup sugar
Softened
½ teaspoon vanilla
1 (8 ounce) carton sour cream
½ cup chopped Pecans

Cream the cheese, sour cream, sugar, and vanilla. Spread on top of gelatin.
Sprinkle pecans on top.

2009-02-09T18:28:00.004-06:00

Chocolate and Pecans for Valentines Day

What a great time to combine chocolate and pecans into a special gift for that favorite person you have in your life than on Valentine’s Day. This is a wonderful recipe for a little different type of brownie. It has a delightful mixture of white and milk chocolate, coconut, and of course those wonderful natural pecans. This dessert will certainly be enjoyed by everyone and will be their most favorite Valentine treat.

Dreamy Chocolate and Pecan Brownies

¾ cup bleached all-purpose flour
¼ cup bleached cake flour
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking powder
1/8 teaspoon salt
½ pound (2 sticks) unsalted butter, melted
4 ounces unsweetened chocolate melted and cooled
4 large eggs
13/4 cups, plus 1 tablespoon granulated sugar
11/2 teaspoons vanilla extract
4 bars (1.9 oz each of Peter Paul Mounds) cut into ½-inch chunks
¾ cup sweetened flaked coconut
¾ cup white chocolate chips
½ cup small pecan pieces

1. Preheat oven to 325 degrees
2. Spray nonstick cooking spray on a 9x9x2 inch baking pan
3. Sift the all-purpose flour, cake flour, cocoa powder, baking flour, and salt onto a sheet of waxed paper.
4. In a medium mixing bowl, whisk the melted butter and melted chocolate until well blended. In a large mixing bowl, whisk the eggs until blended about 15 seconds. Add the sugar and whisk until combined. Blend in the vanilla extract and melted butter-chocolate mixture. Sift the flour mixture over, and stir to form a batter, mixing thoroughly until the particles of flour are absorbed, using a whisk. Stir in chunks of candy, flaked coconut, white chocolate chips and pecans.
5. Scrape the batter into the prepared pan, and spread evenly. Smooth the top with a rubber spatula.
6. Bake the brownies in the preheated oven for 35 to 40 minutes, or until set. Let the brownies stand in the pan on the cooling rack for 3 hours. Refrigerate for 45 minutes. With a small sharp knife cup the brownies in 16 squares. Remove the brownies from the baking pan and store in an airtight container.

2009-01-20T17:12:00.001-06:00

Just Add Some Pecans!

Pecans are great added to any dish. Add pecans to salads, desserts, or meat and vegetable casseroles. They add wonderful taste and crunch without adding a lot of calories. Natural pecans can be used in any recipe but roasted or toasted pecans add a little more flavor to your dish. Roasted pecans are very good for dessert or ice cream topping.
This is a great salad recipe using wonderful natural pecans.

Tropical Spinach Salad
With Grilled Chicken

Makes 6 servings
6 skinned and boned chicken breast halves
Citrus Marinade
2(6oz.) bags fresh baby spinach
2 mangoes peeled and sliced
1 medium size red onion, sliced
½ cup crumbled feta cheese
1 cup fresh raspbessies
½ cup toasted pecan pieces
Fresh Basil Vinaigrette

1. Preheat grill to 350 degrees. Place chicken in a large zip-top plastic freezer bag and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.
2. Remove chicken from marinade, discarding marinade.
3. Grill, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) 4 minutes on each side or until done. Let stand 10 minutes before slicing.
4. Arrange baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and sliced chicken. Sprinkle with crumbled feta cheese, raspberries and roasted chopped pecans. Serve with Fresh Basil Vinaigrette.

Citrus Marinade:
Makes 1 cup
¾ cup fresh orange juice
2 Tbsp. chopped fresh basil
2 Tbsp lime juice
2 Tbsp. olive oil
1 garlic clove, crushed
½ tsp. dried crushed red pepper
¼ tsp. salt

1. Whisk together all ingredients.

Fresh Basil Vinaigrette
¼ cup chopped fresh basil
¼ cup raspberry vinegar
1 tsp. Dijon mustard
1 garlic clove
¼ tsp. salt
¼ tsp. pepper
¾ cup olive oil

1. Process first 6 ingredients in a blender until smooth. With blender running gradually add oil in a slow, steady steam, process until smooth.

2009-01-07T12:17:00.001-06:00

Here’s To a Healthy 2009

Another New Year! If you are like me you are looking back on the past year and trying to determine what you can do to make 2009 a much better year. As always some things are in our control and others totally out of our control. So let’s concentrate on the things that we can control. Our eating habits are defiantly something we can control. My desire is to commit myself to eating better and exercising. This for me is not always an easy task, but I know if I want to keep my body as healthy as I can, I must commit to doing this. As in every New Year we say this but I think we all owe it to ourselves to stay as healthy as we possible can. Help from friends and family always makes this easier for all of us. So get with someone that can help make this easier, more fun and last for more than two weeks!

There are many healthy foods that we can eat; we just need to inform ourselves of what they are. Of course we all know that fresh fruits and vegetables are good for our diet, and let’s not forget meat, fish and chicken. All these foods can be very healthy for us, as long as we do not add the bad stuff to them, like margarine, gravy and most of all sugar. Natural spices can add much needed flavor without adding calories, fats and carbs.

We cannot leave out one of my favorites which are fresh nuts. Pecans of course are on the top of my list. They are very heart healthy and a great snack for any time of the day. Pecans can be kept in the freezer and they will stay fresh for up to 12 months or longer. Naturally you want to buy the freshest pecans possible. Many pecans you see in grocery stores and big chain stores are not the freshest pecans; the freshest pecans are plump nuts that are uniform in color and size. Stay away from pecans that are dark brown in color and vary in size and shapes.

Pecans can be added to most any foods. They are great in casseroles, topping for fruit, yogurt and cereal, and good to add to any snack or trail mix. Pecans contain more than 19 vitamins, including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. One ounce of pecans provides 10% of the recommended Daily Value for fiber. Pecans are also a natural high quality source of protein that contains very few carbohydrates and no cholesterol. Pecans are also naturally sodium-free, making them an excellent choice for those on a salt or sodium restricted diet. A one ounce serving (12-15) of pecans contains 196 calories.

For an added taste pecans can be roasted in the oven or in a pan on the stove top. You can toast pecans without adding anything to them. It only takes a few minutes so be careful not to let them burn. They have a wonderful flavor when toasted.

So join the rest of us, jump into a healthy lifestyle and enjoy the taste and nutritional value of that wonderful fresh natural nut the PECAN.

2009-01-07T11:09:00.004-06:00

Pecan-Peach Muffins

½ cup chopped pecans
13/4 cups uncooked regular oats
1 cup sugar ½ cup canola oil
2 large eggs
11/4 cups all-purpose flour
1 tsp. baking soda
½ teaspoon salt
1 cup peach nectar
1 cup nonfat buttermilk
5 cups wheat bran cereal
1/3 cup chopped dried peaches

1. Heat pecans in a small nonstick skillet over low heat stirring often, 2 to 4 minutes are until toasted.
2. Process oats in a food processor or blender about 45 seconds or until finely ground.
3. Beat sugar and oil at medium speed with an electric mixer 1 minute. Add eggs, 1 at a time, beating until blended after each addition.
4. Combine ground oats, flour, baking soda, and salt in a small bowl. Stir together peach nectar and buttermilk in a small bowl. Add oat mixture to sugar mixture alternately with peach nectar mixture. Stir until blended after each addition. Generally stir in bran flakes, dried peaches, and toasted pecans. Spoon batter into lightly greased muffin cups, filling three fourths full.
5. Bake at 375 degrees for 20 minutes or until golden brown. Makes 24 muffins.

These muffins can be frozen for up to 1 month. Heat in toasted oven or microwave on High for 30 seconds.

Pecan-Crusted Chicken Tenders
Makes 8 servings Prep: 15 minutes
Bake 20 minutes

These chicken tenders are so tender and juicy. A quick flip during the last few minutes of baking ensures they are crisp all around. Don’t turn them too soon, or the coating will stick to the rack.

16 saltine crackers, finely crushed
½ cup pecans, ground
2 teaspoon paprika
¼ teaspoon salt
¼ teaspoon pepper
2 egg whites
Vegetable cooking spray
Parchment paper
11/2 lbs. (8) chicken tenders
¼ cup all-purpose flour

1. Preheat oven to 425 degrees. Stir together crushed crackers and next 4 ingredients.
2. Whisk egg white just until foamy.
3. Place a wire rack coated with cooking spray in a parchment paper-lined 15x10 jelly-roll pan.
4. Dredge chicken tenders in flour;dip in egg white, and dredge in saltine mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.
5. Bake at 425 degrees for 18-20 minutes or until golden brown, turning once after 12 minutes.

These recipes from Southern Living Annual Recipes, 2007 & 2008.

2008-12-12T12:06:00.004-06:00

Twelve Days of Cookies

Cookies are a lot of fun for the young and not so young to make during the Christmas and Holiday Season. There is a flavor for everyone. Cookies are not too time consuming so you can enjoy trying a variety of recipes. Baking cookies with younger children is a great way for them to become familiar with measuring and basic cooking skills; it is also a great way for adults to spend time with children.

Cookie Parties are also a lot of fun during this time of year. Invite friends and family over and ask that they bring a couple dozen cookies that they have made themselves and the cookie recipe. Everyone can enjoy sharing their different cookies and you can also supply bags for the cookies left to be taken home by your guest. This is a simple holiday get together that everyone can enjoy.

These recipes are an assortment of drop cookie and bars & squares. The recipes are gather from friends and also some old family favorites.

2008-12-12T11:58:00.001-06:00

Santa’s Favorite Cowboy Cookies

 Preheat Oven to 350 degrees

1 cup butter
1 cup 1 ¼ cup white sugar
2 eggs
2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
½ teaspoon baking soda
1 ½ cups granola cereal
1 ½ cups corn flakes
1 cup uncooked quick oats
1 cup shredded dry coconut
1 cup chopped pecans
1 teaspoon vanilla

 Cream together first three ingredients. Add eggs one at a time. Sift flour, baking powder, salt, baking soda and add to creamed mixture. Blend in cereal, oats, coconut, pecans and vanilla. Drop by teaspoonfuls onto greased cookie sheet.
 Bake at 350 degrees for 10-12 minutes. Makes about 120 small cookies.

2008-12-12T11:09:00.002-06:00

Frosty the Snowman’s
Chocolate Cookies

6 oz. bittersweet or semisweet chocolate, chopper
2 large egg whites at room temperature
1/8 teaspoon cream of tartar
½ teaspoon pure vanilla extract
¼ cup granulated sugar
¾ cup finely chopped pecans

 Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

 Melt the chocolate and set aside. Using a mixer beat the egg whites with the cream of tartar until soft peaks form. Gradually add the vanilla and sugar until the egg whites hold stiff peaks but don’t look dry. Pour the pecans and melted chocolate over the whipped whites. Generally fold the mixture with a large rubber spatula, until the color is just uniform. Immediately drop level teaspoons of the batter onto the baking sheets.
 Bake; until the cookies are shiny and cracked, 10-12 minutes. The cookies should be firm on the outside but gooey on the inside. Let cookies cool completely on a wire rack. Store in an airtight container.

2008-12-12T10:39:00.002-06:00

Melt Aways

1 cup butter or margarine, softened
1 cup sugar
1 large egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided

 Beat butter at medium speed with an electric mixer until creamy. Add; sugar, beating well. Add egg yolk and vanilla, beating well. Gradually add flour, beating well. Stir in ½ cup pecans. Spread dough evenly in a lightly greased 15x10 inch jelly roll pan.
 Beat egg white until foamy; brush evenly over dough. Sprinkle with remaining pecans. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars.
 Makes 3 dozen