Pecan Pie Truffles

Pecan Pie Truffles

Ingredients:
2 ½ cups pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup dark brown sugar, packed
½ teaspoon salt
2 tablespoons maple syrup
¼ cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

*

Directions

1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Rosemary Roasted Pecans

Rosemary Roasted Pecans

Ingredients:

2 pounds whole pecans

1/4 cup butter

1 tablespoon honey

1/2 cup chopped fresh rosemary

2 teaspoons salt

*

Directions:

Preheat oven to 325^ degrees.  Divide pecans between 2 rimmed baking sheets.  In a 1 quart saucepan over low heat, melt butter with cayenne pepper, honey, and rosemary.  Allow rosemary to begin to sizzle in butter: then immediately pour butter over pecans, stir well and divide between two rimmed baking sheets.  Sprinkle with salt and toss with a spatula.  Roast pecans until crisp and brown, about 25 minutes.  Stir twice during baking.  OLet cool.  To serve, divide between two bowls or place in one large bowl (2 quart capacity).

Pecan Pie Bars

Pecan Pie Bars

Ingredients: 

1 can of refrigerated crescent rolls 

1/2 cup chopped pecans 

1/2 cup sugar 

1/2 cup corn syrup (dark or light, doesn't matter) 

1 Tbsp butter, melted 

1/2 tsp vanilla 

1 egg, beaten 

*

Directions:

Preheat oven to 350 degrees. 

*

Unroll dough and separate into 2 long rectangles; place in an ungreased 13x9" pan and press along the bottom and 1/2" up the sides, pressing the perforations firmly to seal. 

 *

Bake for 8 minutes in a 350-degree oven. 

*

Meanwhile, in a large bowl, combine the pecans, sugar, corn syrup, melted butter, vanilla and egg. Pour over crust and bake 18-22 minutes or until golden brown. 

*

 Cool completely before cutting, and store at room temperature.

Beef Tenderloin With Bourbon Pecan Beurre Brun

Beef Tenderloin With

Bourbon Pecan Beurre Brun

The French are known for having one of the more complex and time consuming cuisines, however they have given us one of the simplest and quickest sauces possible with their classic Beurre Brun, which is literally browned butter. A splash of bourbon and some crunchy pecans make this Beurre Brun even more intriguing while still letting the tenderloin be the focal point of the dish. Serve with boiled fingerling potatoes and some wilted spinach.

Ingredients:

1 1/2 lbs. beef tenderloin

(Whole piece, not fillets)

Salt and freshly ground pepper to taste

2 Tablespoons olive oil

3/4 cup bourbon

1 tablespoon fresh sage, finely chopped

1/4 cup unsalted butter

1/2 cup pecan pieces, toasted

Directions:

Season tenderloin generously with salt and pepper. In a thick-bottom saute pan (that just fits the meat) heat olive oil over medium-high heat. Carefully place beef in oil and brown well on all sides, about 9 minutes. Be sure not to burn the bottom of the pan as this pan will be used to make the sauce.

Place the browned beef in a baking dish (set saute pan aside) and continue cooking beef in a 400 F oven to desired doneness. Use a meat thermometer for proper internal temperature, medium is 140F.

Pour excess grease out of saute pan, turn off the heat and add bourbon and sage to the pan. Over medium high heat reduce the bourbon by half, about 2 minutes.

Add butter and pecans and a pinch of salt, and cook over medium-low heat until the butter melts; continue to cook until the milk solids in the butter begin to toast and turn golden brown. Take off the heat immediately so as to not burn the butter. Carefully warm through just before serving.

Remove cooked beef from oven, let rest for 8 minutes covered with foil. Slice into 4 pieces and serve with butter drizzled overtop. Serves 4

Spinach Pecan Bake .

Spinach Pecan Bake

This recipe was always a great crowd pleaser and a family favorite. Our children often requested this dish. I will not have a computer most of this week so I am posting the recipe today.

Ingredients:

3 10 ounce packages chopped spinach

1/4 cup butter

1/2 cup chopped onion

1 cup half and half

1/3 cup bread crumbs

1//2 cup chopped pecans

1 teaspoon salt

1/2 teaspoon nutmeg

1/8 teaspoon pepper

2 Tablespoons butter

1/4 cup bread crumbs

***

Directions:

Butter a 1 1/2 quart shallow baking dish. Cook spinach and drain well. Melt 1/4 cup butter and saute onion til tender. Combine spinach, butter, sauteed onion, half and half, 1/3 cup bread crumbs, chopped toasted pecans, salt, nutmeg and pepper.

***

Mix 2 tablespoons butter with 1/4 cup bread crumbs, sprinkle over casserole. Bake 30 minutes at 350 degrees or until brown. Serves 6 to 8