ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
Let cream cheese soften at room temperature 15-20 minutes.
Mix throughly the first 5 ingredients.
Form into a ball.
Roll ball in pecan chips.
Cover and refrigerate overnight.
Serve with crackers.
br>
For the smaller recipe, roll dough into a rectangle
wo equal balls. Flatten each ball into a disk, and wrap
rown and reaches the soft ball stage*.
Immediately add pecans
Soften cream cheese and butter.
Mix softened cream cheese and butter well with both sugars and chocolate chips.
Form into a ball and roll in pecan pieces.
Serve on chocolate graham crackers.
corn syrup, butter, vanilla, and pecan pieces.
Pour filling into
Mix sugar, salt, milk and Karo syrup in heavy 3-quart pan and cook to soft ball stage.
Add butter and vanilla.
Beat until cool.
Add pecan halves and drop by tablespoons onto wax paper. When firm, store in closed container.
You've never tasted candy until you've had a pecan praline.
They are sinfully delicious and rich and this recipe is more sinful than most.
Enjoy!
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
utter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling
b>ball about 4 inches wide and 23/4 inches high. Arrange pecan
onstantly, until mixture reaches soft ball stage (240 degrees). Remove from
onstantly until mixture reaches soft ball stage (234\u00b0).
Remove
o coat.
Shape into ball; knead 10 times.
Roll
cup pine nuts into pecan mixture. Spread about 1/4
Bring Cheddar cheese and cream cheese to room temperature. In medium mixing bowl, beat cheeses, sour cream, mustard and onion powder with an electric mixer on medium speed until well combined. Cover; refrigerate several hours or overnight.
Shape into a ball.
Coat ball with chopped pecans.
Cover and refrigerate until ready to serve.
Makes 1 ball (about 2 1/3 cups.).
Bring Cheddar and cream cheese to room temperature.
In medium mixing bowl, beat cheeses, sour cream, mustard and onion powder with mixer until well combined.
Apply seal and refrigerate several hours.
Shape in ball.
Arrange pecan halves around base. Coat ball with chopped pecans.
Refrigerate up to 1 week.
Let stand at room temperature 1 hour before serving.
Serve with breadsticks or assorted crackers.