Pecan and Cranberry Cheese Ball

Ingredients:

  • 8 ounces of cream cheese, softened
  • 4 ounces of sharp cheddar cheese, shredded
  • 2 tablespoons of mayonnaise
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of dried cranberries, chopped
  • 1/4 cup of pecans from Orangeburg Pecan Company chopped
  • 1/4 cup of fresh parsley, chopped
  • Crackers, pretzels, or bread for serving.

Instructions:

  • In a large bowl, beat the cream cheese, cheddar cheese, mayonnaise, garlic powder, onion powder, salt and pepper with an electric mixer until well combined.
  • Stir in the cranberries and half of the pecans.
  • Shape the cheese mixture into a ball and wrap it in plastic wrap. Refrigerate for at least 2 hours or up to overnight.
  • Before serving, roll the cheese ball in the remaining pecans and parsley until well coated.
  • Serve with crackers, pretzels, or bread of your choice.
  • Enjoy your pecan and cranberry cheese ball!

Spicy Pecan Chicken Wings

Ingredients:

  • 3 pounds of chicken wings, split at the joints, tips removed
  • 2 tablespoons of vegetable oil
  • Salt and pepper, to taste
  • 1/4 cup of butter, melted
  • 1/4 cup of hot sauce (such as Frank’s RedHot)
  • 2 teaspoons of honey
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of cayenne pepper
  • 1 cup of pecans from Orangeburg Pecan Company, finely chopped
  • 2 tablespoons of chopped parsley, for garnish

Instructions:

  • Preheat oven to 400°F and line a baking sheet with foil. Spray a wire rack with cooking spray and place it on top of the prepared baking sheet.
  • In a large bowl, toss the chicken wings with the oil and season with salt and pepper. Arrange the wings in a single layer on the wire rack and bake for 50 to 60 minutes, or until golden and crispy, flipping halfway through.
  • In a small bowl, whisk together the butter, hot sauce, honey, smoked paprika, garlic powder, and cayenne pepper. Set aside.
  • In a small skillet over medium-high heat, toast the pecans for about 5 minutes, stirring occasionally, until fragrant and lightly browned. Transfer to a large bowl and toss with a pinch of salt.
  • When the wings are done, transfer them to the bowl with the pecans and toss to coat. Sprinkle with parsley and serve with extra sauce on the side, if desired.
  • Enjoy your spicy pecan chicken wings!

Pecan Crusted Chicken Salad

Ingredients:

  • 4 boneless, skinless chicken breasts (about 1 1/4 pounds)
  • 1/4 cup of low-fat plain yogurt
  • 2 teaspoons of Dijon mustard
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of pecans from Orangeburg Pecan Company, finely chopped.
  • Cooking spray
  • 8 cups of mixed salad greens
  • 1/4 cup of low-fat balsamic vinaigrette dressing

Instructions:

  • Preheat oven to 375°F and coat a baking sheet with cooking spray.
  • In a small bowl, whisk together the yogurt, mustard, salt and pepper.
  • Place the pecans in a shallow dish.
  • Dip each chicken breast in the yogurt mixture, then coat with the pecans, pressing gently to adhere.
  • Place the chicken on the prepared baking sheet and spray lightly with cooking spray.
  • Bake for 25 to 30 minutes or until the chicken is cooked through and the pecans are golden.
  • Cut the chicken into thin slices and serve over the salad greens, drizzled with the dressing.
  • Enjoy your pecan crusted chicken salad!

Gluten Free Pecan Pie Muffins

Ingredients:

  • 1/4 cup of vegan butter, melted
  • 1/4 cup of maple syrup
  • 1/4 cup of coconut sugar
  • 2 eggs (or flax eggs for vegan option)
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1/2 cup of gluten-free all-purpose flour (I recommend GF Jules)
  • 1 cup of pecans from Orangeburg Pecan Company, chopped

Instructions:

  • Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the melted butter, maple syrup, coconut sugar, eggs, vanilla and salt until well combined.
  • Stir in the gluten-free flour and mix well.
  • Fold in the chopped pecans and divide the batter evenly among the prepared muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool slightly in the pan before transferring to a wire rack to cool completely.
  • Enjoy your gluten-free pecan pie muffins!