Spicy Pecan Salad

1 heart of romaine lettuce

red onion

1/8 cup crumbles blue cheese

2 oz. spicy pepper pecans (chopped)

4 teaspoons raspberry vinaigrette (per serving)

Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates. Slice red onion paper−thin and layer to taste on top of the greens. Sprinkle with blue cheese crumbles and spicy pepper pecans to taste.

Spicy Pepper Pecans:

2 oz. or 1/2 cup of chopped pecans

3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Rinse pecan pieces to dampen. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss until thoroughly coated. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugar is thoroughly melted on pecans. Remove and let cool.

No Bake Cookies / Candy - Burbon or Rum Balls

Bourbon or Rum Balls


Substitute the bourbon for rum and call these Rum Balls.

Makes about 60

3 cups finely crushed vanilla wafers (about 75)
2 cups powdered sugar
1 cup finely chopped pecans or walnuts (about 4 ounces)
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup

Powdered or granulated sugar

Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in powdered sugar. Refrigerate in tightly covered container several days before serving.

Low Carb - Peanut Butter Cookies

Low Carb Peanut Butter Cookies


1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

Low Carb - Brownies

Low Carb Brownies

Makes about 48

1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans

Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.

Note: 1.8 net carbs per square

New England Roast Turkey with Cranberry-Pecan Stuffing

1 cup chopped celery


1/2 cup chopped onion

1/4 cup margarine or butter
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
6 cups dry bread cubes
1/2 cup chopped pecans
1/2 cup dried cranberries
1/2 cup chicken broth
1 6- to 8-pound turkey
1 to 2 tablespoons chicken broth (optional)
1 teaspoon cooking oil





For stuffing, cook celery and onion in margarine or butter in a small saucepan until tender. Remove from heat. Stir in sage, thyme, and pepper. Place dry bread cubes in a mixing bowl. Add celery mixture, pecans, and cranberries. Add 1/2 cup chicken broth, tossing to moisten.

Release turkey legs from leg clamp or band of skin crossing the tail. If desired, remove leg clamp from body cavity. Rinse turkey inside and out; drain and pat dry with paper towels. Just before roasting, spoon some stuffing into neck cavity. Pull neck skin over stuffing; fasten to back with a short skewer.

Loosely spoon stuffing into body cavity (no more than 3/4 cup stuffing per pound of turkey.) Do not pack stuffing tightly, or it will not get hot enough by the time the turkey is cooked. (Transfer any remaining stuffing to a casserole, adding the 1 to 2 tablespoons chicken broth, if desired, for additional moistness; cover and chill casserole.) Tuck legs under band of skin or reset into leg clamp. If leg clamp has been removed, tie legs together with string. Twist wing tips under back.

Place stuffed turkey, breast side up, on rack in a shallow roasting pan. Brush with cooking oil. Insert a meat thermometer into the center of an inside thigh muscle so the bulb does not touch bone. Cover turkey loosely with foil, leaving some space between the bird and the foil. Press foil over legs and neck.

Roast in a 325 degree F oven for 3 to 3-1/2 hours or until thermometer registers 180 degree F and juices run clear. The center of the stuffing should be at least 165 degree F. Add covered casserole of stuffing during the last 30 to 45 minutes of roasting. If desired, during roasting, baste the turkey occasionally with drippings. Remove the foil the last 30 to 45 minutes to let the bird brown.

Remove turkey from oven and cover loosely with foil. Let stand for 20 minutes before carving. Release legs from leg clamp, or snip string or band of skin. To avoid possible burns, do not remove leg clamp from the hot bird after roasting. Remove stuffing from turkey. Store leftover turkey and stuffing in separate containers as soon as possible after serving. Makes 6 to 8 servings.



recipe source

BHG.com

Sweet Potato Soufflé

3-4 yams-cook and mash with:

3 T butter
1 c sugar
1/2 tsp salt
1/2 c milk
2 eggs
1 tsp vanilla

Whip until smooth. Put in greased 3 qt casserole.

Topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
6 T melted butter

Crumble over sweet potatoes. Bake at 350* for 35-45 minutes till bubbly and topping is crunchy.