Honey Pecan Cream Cheese Quesadillas Food

CREAMY GOAT CHEESE AND HONEY

Steps:

• Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

HONEY PECAN CREAM CHEESE

Steps:

• Mix all ingredients into softened cream cheese.

HONEY PECAN CREAM CHEESE

Steps:

• HowToStep
• Mix all ingredients into softened cream cheese.

HONEY PECAN CREAM CHEESE QUESADILLAS

Steps:

• Heat large heavy skillet on medium heat. Spray one side of tortilla with cooking spray. Place tortilla, cooking spray-side down, in skillet; cook 1 min. or until lightly browned.
• Remove tortilla from skillet. Carefully spread cream cheese spread onto unsprayed side of tortilla; sprinkle with cinnamon sugar. Fold in half to enclose filling.
• Cook in same skillet 1 min. on each side or until golden brown on both sides.

HONEY PECAN FRENCH TOAST

Steps:

• In a medium bowl, combine eggs, milk, and vanilla; beat well with a wire whisk.
• Add pancake mix, beating until smooth. Pour mixture into a greased 13x9x2" baking dish.
• Place bread slices in egg mixture turning slices to coat evenly.
• Let stand for 5 minutes or until all liquid is absorbed.
• In a large skillet, melt 1 Tablespoon butter. Add 3 slices of bread; cook over medium heat for 3 minutes on each side or until golden brown.
• Remove from the pan and keep warm. Repeat the process with the remaining butter and bread slices.
• Serve immediately with the Honey Pecan Topping.
• Honey Pecan Topping:.
• In a small bowl, combine the butter and honey, stirring until smooth.
• Add nuts, and stir well.

HONEY PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Refrigerate. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Add the flour, maple flavoring and vanilla; beat until blended. Stir in pecans. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake for 40-45 minutes or until center is just set. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, combine the honey, butter and water in a small saucepan; cook and stir over medium heat for 2 minutes. Add nuts; cook 2 minutes longer (mixture will be thin). Spoon over cheesecake. Carefully remove sides of pan before serving. Refrigerate leftovers.

OLD-FASHIONED HONEY PECAN PIE

Steps:

• In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
• Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.

HONEY PECAN & GOAT CHEESE SALAD

Steps:

• In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool. , For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside., Place flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs. , Heat remaining oil in a large skillet over medium-hight heat. Fry cheese 1-2 minutes on each side or until golden brown. Drain on paper towels., Divide salad greens among four plates; top with cheese. Drizzle with dressing and sprinkle with honey pecans.