| Favorite Recipes Page |
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Pecan Stuffed Honey Mustard Chicken Breasts (serves 4-6) |
4 tablespoons honey mustard, divided
2/3 cup dry coarse unseasoned breadcrumbs
2/3 cup finely chopped pecans
¼ cup chopped green onions
2 cloves garlic, chopped |
½ teaspoon salt, divided
½ teaspoon pepper, divided
2 tablespoons butter, melted
4 boneless, skinless chicken breast halves |
Heat oven to 350 degrees. Spread 2 tablespoons honey mustard in a 13x9-inch baking pan. In a medium bowl, combine breadcrumbs, pecans, green onion, garlic, ¼ teaspoon salt and ¼ teaspoon pepper. Toss with melted butter to coat stuffing mixture. To make pockets for stuffing, turn each chicken breast half on its side and cut a 3-inch long slit in the thickest part without cutting completely through the chicken. Divide stuffing mixture among the breast halves, filling each pocket generously so it mounds slightly. Arrange chicken pieces, stuffing side up, in baking pan. Brush remaining 2 tablespoons honey mustard on outside of each piece of chicken. Sprinkle with remaining ¼ teaspoon salt and pepper. Bake 30 minutes or until cooked through and stuffing is golden brown. Spoon juices from pan over chicken before serving. Recipe can be doubled. |
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Nutty Green Beans |
1 pound fresh green beans
½ cup water
¼ teaspoon salt
3 tablespoons butter or margarine
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½ cup coarsely chopped pecans
2 tablespoons chopped onion
1 clove garlic, crushed |
| Wash beans and remove strings. Cut into 1-inch pieces. Place in 1½-quart casserole dish; add water. Cover and microwave on HIGH 14-15 minutes. Drain and keep warm. Place butter in microwave safe dish. Microwave until melted. Add pecans, onions and garlic; microwave 2-3 minutes until onion is tender, stirring after each minute. Pour butter mixture over beans and toss to coat. |
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Sweet Potato Pudding (Serves 9) |
1½ pounds sweet potatoes (1 to 2 large)
3 eggs, lightly beaten
1 cup half-and-half or milk
½ cup sugar
¼ cup dark corn syrup
¼ cup yellow cornmeal
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2 tablespoons butter, melted
1 tablespoon vanilla
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup flaked coconut, divided
1 cup chopped pecans, divided |
| Preheat oven to 300 degrees. Lightly grease bottom and sides of a 2-quart square baking dish; set aside. Peel and coarsely shred sweet potatoes (about 4 cups). In a large bowl combine eggs, half-and-half or milk, sugar, corn syrup, cornmeal, butter, vanilla, nutmeg, and salt. Stir in sweet potatoes, ½ cup coconut and ½ cup pecans. Transfer sweet potato mixture to prepared baking dish. (If desired, cover and refrigerate up to 24 hours at this point.) Bake, uncovered, for 1 hour. Sprinkle with remaining coconut and pecans. Bake, uncovered, 30 minutes more or until a knife inserted near center comes out clean. Cool about 30 minutes on wire rack. Serve warm. |
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Chocolate, Fruit and Nut Clusters (28 servings) |
½ cup (3 ounces) semisweet chocolate chips or chopped baking bar
½ cup (3 ounces) milk chocolate chips or chopped milk chocolate bar
½ cup dried cranberries
½ cup coarsely chopped pecans, toasted |
| Place the semisweet and milk chocolate in a medium microwave-safe bowl. Microwave on HIGH 1minute. Stir. Microwave 30 seconds. Stir until chocolate is completely melted. Stir in the cranberries and pecans. Immediately drop by level teaspoonfuls onto a wax paper-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes. Clusters will keep in the refrigerator up to 5 days. Serving size: 1 cluster. |
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For recipes from our 2006 catalog, click
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