Buttermilk Apple-Pecan Muffins

• 1 ½ cups Flour

• 1 tablespoon Baking Powder

• ¼ cup Sugar

• ½ teaspoon Salt

• ¼ teaspoon Baking Soda

• ½ teaspoon Cinnamon

• ¼ teaspoon Nutmeg

• ¼ teaspoon Allspice

• 1 ½ cups Raisin Bran Cereal

• ½ cup chopped and toasted Pecans

• 2 Eggs, well-beaten

• 1 cup Buttermilk

• ¼ cup Butter, melted

• 2 medium peeled & cored Apples, grated

Combine flour, baking powder, sugar, salt, soda and spices in a large mixing bowl. Add cereal and pecans. Stir well. Blend eggs, buttermilk and butter together well. Make a depression in the flour mixture and add the buttermilk mixture all at once. Stir until the dry ingredients are moist. Fold in grated apples. Fill muffin cups about ¾ full with batter. Bake at 425 degrees for 20-22 minutes, of until muffins are a light golden-brown color. Serve immediately with butter, if desired.

Buttermilk-Pecan Waffles with Pecan Syrup

• 1 cup coarsely chopped Pecans, divided

• 1 cup Maple Syrup (preferably Grade B)

• 2 cups All-purpose Flour

• 2 tablespoons Sugar

• 1 teaspoon Baking Powder

• ½ teaspoon Baking Soda

• ½ teaspoon Salt

• 2 large Eggs

• 2 cups Buttermilk

• 1 stick melted unsalted Butter

Preheat the oven to 350 degrees and place a wire rack over a baking sheet. Place ¼ cup pecans and the maple syrup in a small saucepan. Keep warm over medium-low heat until ready to serve. Whisk together the flour, sugar, baking powder, baking soda and salt in a medium mixing bowl. Make a well in the center of the dry ingredients. In a separate bowl, whisk together the eggs, buttermilk and melted butter. Pour into the dry ingredients and stir briefly with a rubber spatula, just until combined; some lumps should remain. Stir in the remaining ¾ cup pecans. Heat a waffle iron according to manufacturer’s directions. Pour a generous 1/3 cup batter on the iron, close, and cook until the steam stops coming out of the sides and the waffle is brown. Remove from the grid and place on the wire rack over the baking sheet. Place in the oven to keep warm. Serve the waffles hot with the warm pecan syrup and butter.

Pecan Honey Sticky Buns

• 1/3 cup firmly packed Brown Sugar

• 2/3 stick Butter, melted

• 1 tablespoon Honey

• ½ cup chopped Pecans

• 1 can large refrigerated Biscuits

In a saucepan, combine brown sugar, butter and honey. Cook on medium heat until well blended. Pour into a nonstick 9-inch round baking pan and sprinkle with pecans. Arrange biscuits, with sides touching, in single layer over pecans. Bake at 350 degrees about 15 minutes, or until biscuits are golden brown. Remove from oven and carefully place a clean plate over top the pan. Turn over and allow biscuits to drop upside down onto plate with pecans and sauce mix now on top. Serve warm.

Petite French Toast Souffle

• 1 small loaf of French Bread, cut into 1-inch cubes (5 cups)

• 4 large Eggs

• 1 cup Half & Half

• ¼ cup Blackberry Patch Roasted Pecan Syrup

• 1 tsp Vanilla

• 2 tsp Cinnamon

For serving:

• ¼ cup Powdered Sugar

• Blackberry Patch Roasted Pecan Syrup

In a large bowl, whisk together eggs, half & half, roasted pecan syrup, vanilla and cinnamon. Add bread cubes and toss until all of the cubes are coated. Pour into individual ramekins or one soufflé dish. Cover and chill in the refrigerator for at least 1 hour and up to overnight. Bake at 375 degrees for 20-25 minutes(ramekins), 30-35 minutes for one larger soufflé. Serve warm with powdered sugar and roasted pecan syrup.

Pecan Pimento Cheese

• 1 lb Sharp Cheddar Cheese, shredded

• 1 (8oz) package Cream Cheese, at room temperature

• ½ cup Mayonnaise, or to taste

• 1-1 ½ teaspoons Tabasco

• 1 (7 oz) jar diced Pimentos, undrained

• 1 cup chopped Pecans

Combine the cheddar and cream cheese in a food processor, pulsing to mix. Mix in the mayonnaise and Tabasco. Scrape into a mixing bowl and stir in the pimentos and their juice and the pecans. Refrigerate until ready to serve. Serve with crackers.

Cheese Ring

• 8 ounces Sharp Cheddar, finely shredded

• 8 ounces Medium Cheddar, finely shredded

• 4 green Onions, white and some of the green, chopped

• ½ teaspoon Cayenne Pepper

• 4-6 tablespoons Mayonnaise

• ½ toasted, chopped Pecans

• About ½ cup Strawberry Jam

Place the cheeses, green onions and cayenne pepper and 4-5 tablespoons mayonnaise in a food processor. Process until smooth, adding another tablespoon of mayonnaise if needed. Place the cheese on a serving plate and shape into a ring with a well pressed into the center. Press the pecans into the outer edge of the ring. Spoon the strawberry jam into the indentation in the center. Refrigerate until ready to serve. Serve with crackers.

Fruity, Nutty Chicken Salad

• 2 large Eggs

• 1 ½ cups coarsely chopped Pecans

• 4-6 cups cooked, chopped Chicken

• 2 stalks Celery, diced

• 2 cups halved red seedless Grapes

• ½ cup Mayonnaise, or to taste

• ½ teaspoon Salt

• 1 teaspoon dried Thyme

• ½ teaspoon dry Mustard

• ½ Curry Powder

Place the eggs in a small saucepan and cover with water. Bring to a boil. Cover the pan and remove from the heat. Let stand for 18 minutes. Rinse the eggs to cool, then peel and dice. Place in a large serving bowl. White the eggs are cooking, place the pecans in a dry skillet over medium-low to medium heat. Stir frequently until toasted and fragrant. Cool, then add to serving bowl. Add the chicken, celery and grapes. Stir to combine. Add the mayonnaise, salt, thyme, dry mustard and curry powder. Mix well. Taste and adjust seasonings and mayonnaise.

Grape Salad

• 1 (8 oz) package Cream Cheese, softened

• 1 (8 oz) carton Sour Cream

• 1/3 cup Sugar

• 2 teaspoons Vanilla Extract

• 2 pounds seedless red Grapes

• 2 pounds seedless green Grapes

• ¼ cup Brown Sugar

• ¼ cup chopped toasted Pecans

In a large bowl, beat cream cheese, sour cream, sugar and vanilla with an electric mixer until blended. Fold in grapes. Combine brown sugar and pecans in a separate bowl. Transfer half the grape mixture into a serving bowl, sprinkle with half the pecan mixture. Repeat with remaining grapes and pecan mixture. Cover; refrigerate until serving. You can sprinkle with additional brown sugar and pecans just before serving.

Fruit Dip

• 1 container (8 oz) Fruit Yogurt

• ½ cup Flaked Coconut

• ½ cup Cream of Coconut

• ¼ cup toasted & chopped Pecans

In a small bowl, combine yogurt, coconut and cream of coconut. Mix well and stir in pecans. Refrigerate for at least 2 hours before serving with fresh fruit. Or toss with 8 to 10 cups of cut-up assorted fresh fruit for a special fruit salad.

Fresh Cranberry Relish

• 1 (12 oz) bag fresh Cranberries

• 2 small Oranges or 1 medium Orange

• 1 ½ cups Sugar

• 1 cup coarsely chopped Pecans

Place the cranberries in a sieve and wash under cold water. Pick over the berries, discarding any soft ones and any small stems. Wash the oranges. Slice off the ends and discard. Cut into wedges, leaving the peel on. Cut away any excess pith from the edges and pick out any seeds. Place the cranberries and orange wedges(peel-on) in a food processor. Pulse several times to chop coarsely. Scrape into a bowl. Stir in the sugar and pecans. Refrigerate for up to 24 hours before serving.

Drunk as a Skunk Georgia Pecans

• 2 cups Georgia Pecan halves

• 4 ounces Whiskey

• 2 ounces Brown Sugar

• ½ tablespoon Butter

• 1 tablespoon Lemon Juice

• Sugar

In a skillet, cook pecans in whiskey, brown sugar, butter and lemon juice until caramelized. Cool and toss in a zip-close bag with sugar until well coated.

Strawberry Kisses

• 2 pounds whole Strawberries

• 1 (8 oz) package Cream Cheese

• 1 cup Sugar

• 1 cup finely chopped Pecans

Melt cream cheese in microwave for about one minute. Add sugar; stir until creamy. Hold strawberry by stem and dip into cream cheese mixture. Roll in pecans. Serve with toothpicks.

Sugar-Free Roasted Pecan Granola

• 3 cups Rolled Oats

• 2 cups Chopped Pecans

• 1/3 cup Orange Juice

• 2 Egg Whites, lightly beaten

• 2 tbsp Sugar-free Blackberry Patch Roasted Pecan Syrup

• ½ tsp Vanilla Extract

• Salt to taste

• ½ cup Dried Apricots, chopped

• ½ cup Dried Mangos, chopped

• 1-2 tbsp Grated Orange Zest of chopped candied orange peel

Preheat oven to 300 degrees. Cover a large rimmed baking sheet with parchment paper. In a large bowl, mix the rolled oats and pecans. In a small bowl, add the orange juice, egg whites, roasted pecan syrup and vanilla. Whisk to combine. Pour the orange juice mixture and stir. Add salt to taste. Spread evenly onto baking sheet. Bake 30-40 minutes until rich golden brown in color. Stir 3 times during baking. Watching closely to avoid burning. Remove from oven, stir in dried fruits and orange zest or candied orange peel.

Crunchy Fried Chicken

• 2 lbs Chicken Thighs and Legs

• 1 ½ cups Pecans (finely chopped in food processor)

• 1 cup Flour

• 1 cup Cornmeal

• 2 teaspoons Salt

• 2 teaspoons Black Pepper

• 2 teaspoons Cayenne Pepper

• 4 eggs

• ½ cup Butter

• 4 cups Vegetable Oil

Cut up chicken into pieces, wash well and dry slightly. Combine all dry ingredients in a bowl and mix well. In another bowl, mix eggs and melted butter. Dip chicken pieces into the liquid mixture, then toss in dry mixture to coat thoroughly. Repeat this step for thick-coasted chicken. Heat vegetable oil in a large, deep skillet and add chicken pieces a few at a time. Fry about 10-12 minutes on each side. Drain on paper towels or a rack.

Georgia Honey Pecan Shrimp

• 1 pound Shrimp, peeled and deveined

• 2 cloves Garlic, minced

• 5 tablespoons Peanut Oil, divided

• 2 tablespoons Rice Vinegar

• 1/3 cup Honey

• 2 tablespoons Chili Garlic Sauce, to taste

• 1/3 cup Pecans, chopped, salt & pepper, to taste

• Optional: lime wedges, fresh cilantro and chopped scallions

Combine shrimp, garlic, 2 tablespoons peanut oil, rice vinegar, honey, chili garlic sauce, salt & pepper in a bowl. Marinate about 1 hour in the refrigerator. Heat large wok or cast-iron skillet to high with remaining 3 tablespoons peanut oil. Use tongs to remove shrimp from marinade onto a plate, then slide shrimp into the hot pan. Working quickly, sear shrimp about 30 seconds per side over high heat, until they are just cooked and each side has a thin brown caramelized layer from the marinade. Remove shrimp from wok onto another plate. Pour marinade into pan and reduce until it thickens and becomes syrupy, like a glaze. Add pecans and stir. Taste and season with salt & pepper, and more chili sauce if desired. Remove from the heat and toss the shrimp with the glaze and pecans until coated. To avoid overcooking the shrimp in the hot glaze, transfer immediately to serving dish and garnish with cilantro, lime wedges and chopped scallions, if desired. Serve with rice or grits.

Pecan Pie

• 4 tablespoons (1/2 stick) Butter, softened

• 1 cup granulated Sugar

• 3 eggs, slightly beaten

• 1 cup Light Corn Syrup

• 1 teaspoon Vanilla

• 1/8 teaspoon Salt

• 1 cup chopped Pecans

• 9-inch Unbaked Pastry Shell

• Pecan Halves

Cream butter and sugar together. Add remaining ingredients. Pour into unbaked 9-inch pastry shell. Top with 30-50 pecan halves. Bake 10 minutes at 375 degrees and 30-35 minutes at 325 degrees.

Coffee Cake

• 1 tablespoon melted Butter

• 1 tablespoon Brown Sugar

• ¼ teaspoon Cinnamon

• ¼ cup crushed Corn Flakes

• ½ cup Pecan pieces

• 1 cup Flour sifted

• 1 ½ teaspoons Baking Powder

• ½ teaspoon Salt

• ½ teaspoon Cinnamon

• ¼ cup Sugar

• 1/8 teaspoon Mace

• ¼ cup Shortening

• ¼ ¼ cup chopped seedless Raisins

• 1 Egg

• ¼ cup Milk

Prepare topping by mixing melted butter, sugar, cinnamon, corn flakes and pecans. Set aside. Preheat oven to 400 degrees. Sift together flour, baking powder, salt, sugar, cinnamon and mace. With pastry blender, work shortening into flour mixture and add raisins. Add egg, well-beaten, with milk, but do not over beat. Pour into greased 6-inch pie tin, brush with melted butter and spread topping over it. Bake for about 30 minutes.

Pecan Pie Bites

• 1 cup chopped Pecans

• ½ cup All-purpose Flour

• 1 cup packed Brown Sugar

• 2 eggs

• 2/3 cup butter, melted

Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray. Mix all ingredients together; fill mini muffin pan to two thirds full each. Bake 18 minutes. Store in an airtight container.

Pecan Monkey Bread

• 3 to 4 cans small refrigerated Biscuits

• 1 stick (1/2 cup) Butter, melted

• ½ cup Sugar

• ½ cup Brown Sugar

• 1 ½ tablespoons Cinnamon

• ½ cup chopped Pecans

Cut each biscuit in half. Melt butter in microwave. In a large zip-close bag, combine white sugar, brown sugar, cinnamon and pecans. Dip biscuit pieces in butter. Put biscuits, a few at a time, into bag and gently shake to coat. Stack pieces in a prepared Bundt pan or loaf pan. Pour any leftover butter and sugar mix over bread. Bake at 350 degrees until biscuit pieces are fully cooked and top is golden brown.