Pecan Spread Food

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OLIVE PECAN SPREAD



Olive Pecan Spread image

This delicious spread is a hit with everyone. Even people, like me, who don't care for green olives absolutely love it. This is my most requested recipe. Try it! You won't be disappointed.

Provided by Laura Hager Hansgen

Categories     Appetizers and Snacks     Vegetable     Olives

Time 1h10m

Yield 12

Number Of Ingredients 4

8 ounces cream cheese, softened
½ cup mayonnaise
1 (5 ounce) jar sliced green olives, drained
1 cup coarsely chopped pecans

Steps:

  • Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.2 g, Cholesterol 24.3 mg, Fat 21.9 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 6 g, Sodium 388 mg, Sugar 0.5 g

PECAN SPREAD



Pecan Spread image

I do not remember where I got the recipe for the Snowcap Spread. Since this is Pecan Month, here is a spread for crackers from the Colorado Cachet cookbook. Though the recipe indicates putting the pecan pieces on top, I just mix them into the spread. I have also altered this to include 1/3 cup diced green olives 8 ounces deviled ham, and 1/4 cup diced red bell pepper. (This is really mixing another recipe (Snowcap Spread with the Pecan Spread)

Provided by Toni in Colorado

Categories     Fruit

Time 15m

Yield 12 serving(s)

Number Of Ingredients 10

8 ounces cream cheese
2 tablespoons milk
1/4 cup diced green bell pepper
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons diced onions
1/2 cup sour cream (more or less for consistency)
1 tablespoon butter, melted
1/2 cup pecan pieces
1/2 teaspoon salt (less if desired)

Steps:

  • Mix cream cheese, milk, green bell pepper, garlic salt, pepper, onion and sour cream.
  • Place in a bowl or on a plate you're going to serve.
  • Melt butter in a separate pan and add nuts and salt.
  • Stir well and drain on a paper towel.
  • Spoon nuts over cheese mixture.
  • Serve with crackers.
  • For the Snowcap Spread and Pecan Spread mixed, mix in the green olives, red bell pepper and deviled ham.

Nutrition Facts : Calories 129.3, Fat 12.9, SaturatedFat 6.3, Cholesterol 27.9, Sodium 166.1, Carbohydrate 2, Fiber 0.5, Sugar 0.4, Protein 2.3

GALA PECAN SPREAD



Gala Pecan Spread image

Make and share this Gala Pecan Spread recipe from Food.com.

Provided by Kimke

Categories     Spreads

Time 40m

Yield 1 batch

Number Of Ingredients 10

1 (8 ounce) package cream cheese (can use lite)
2 tablespoons milk
1/2 teaspoon garlic salt
1 (2 1/2 ounce) jar dried beef
1/4 teaspoon fresh ground pepper
1/4 cup green pepper, chopped
1/2 cup sour cream
2 tablespoons chopped onions or 2 tablespoons onion flakes
1/2 cup pecans, chopped
2 tablespoons butter

Steps:

  • Soften cream cheese.
  • Combine cream cheese and milk; mix well.
  • Stir in cut up dried beef.
  • Add green pepper, onions, and seasoningsl Mix well.
  • Fold in sour cream.
  • Spoon into baking dish.
  • Heat pecans in butter, pat dry and sprinkle over mixture in baking dish.
  • Bake at 350 for 20-30 minutes.
  • Serve warm with crackers.

Nutrition Facts : Calories 1763, Fat 168, SaturatedFat 84.2, Cholesterol 421.4, Sodium 2890.3, Carbohydrate 26, Fiber 6.3, Sugar 6.3, Protein 49.6

PECAN BLUE-CHEESE SPREAD



Pecan Blue-Cheese Spread image

I bought my Cuisinart back in 1983. This is the very first recipe I made in it, and have made it many times since.

Provided by Lennie

Categories     Spreads

Time 5m

Yield 1 cup

Number Of Ingredients 3

1/4 cup toasted pecans
1/2 lb cream cheese, cut into 1-inch cubes
2 tablespoons blue cheese

Steps:

  • Place nuts in food processor and process until finely chopped; it takes about 10 seconds.
  • Add both cheeses.
  • Process until very smooth; again, it should only take about 10 seconds.
  • Pack into a bowl and refrigerate until serving; this is best if allowed to chill for a few hours.
  • A dribble of brandy or port added when you add the cheeses doesn't hurt.

PECAN-CHEESE SPREAD



Pecan-Cheese Spread image

Provided by Julie Wilson

Categories     Condiment/Spread     Food Processor     Cheese     Freeze/Chill     Bacon     Pecan     Party     Bon Appétit     Dallas     Texas

Yield Serves 6

Number Of Ingredients 9

4 bacon slices
3/4 cup pecan pieces
2 cups firmly packed grated cheddar
4 ounces cream cheese, room temperature
2 tablespoons mayonnaise
1/8 teaspoon hot pepper sauce (such as Tabasco)
1/8 teaspoon Worcestershire sauce
3 green onions, sliced
Crackers

Steps:

  • Fry bacon in heavy large skillet over medium heat until crisp. Transfer to paper towel to cool. Add pecans to drippings and cook until golden brown, stirring occasionally, about 5 minutes. Transfer to paper towel to cool. Season with salt.
  • Blend cheddar, cream cheese, mayonnaise, hot pepper sauce and Worcestershire sauce in processor until smooth. Transfer to bowl and stir in green onions. Crumble bacon and add to mixture. Line cookie sheet with plastic, forming 8-inch strip. Freeze 20 minutes to firm slightly. Using plastic as aid, form log shape. Remove plastic; roll log in pecans to coat. Wrap and refrigerate until firm. (Can be prepared 1 week ahead.) Serve with crackers.

TOASTED PECAN BUTTER



Toasted Pecan Butter image

This makes a great condiment at holiday brunches. I made this for a Mother's Day get-together to serve with toast and french toast, and the mothers in my life enjoyed it enough to ask for it as a Christmas present. Serve with toast, rolls, biscuits, etc. Yummy on pancakes, waffles, and croissants!

Provided by Carrie Mae

Categories     Side Dish     Sauces and Condiments Recipes     Compound Butter Recipes

Time 35m

Yield 32

Number Of Ingredients 4

½ cup chopped pecans
¼ cup light brown sugar
1 cup butter at room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F/165 degrees C.
  • Spread the pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
  • Pulse the brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in the cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

Nutrition Facts : Calories 67.3 calories, Carbohydrate 1.4 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 1.2 g

PINEAPPLE PECAN CHEESE SPREAD



Pineapple Pecan Cheese Spread image

A little bit sweet, a little bit crunchy and a little bit spicy. A great spread to take to a party. Found this recipe in Jan/Feb 2007 edition of Simple & Delicious (a Taste of Home publication so you know it's good). Serve with assorted fresh veggies and crackers for dipping and spreading. Feel free to increase the heat with a half tsp of diced fresh Jalapeno pepper.

Provided by januarybride

Categories     Spreads

Time 10m

Yield 3 3/4 cups

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, softened
1 1/2 cups shredded cheddar cheese
1 cup chopped pecans, divided
3/4 cup crushed pineapple, drained
1 (4 ounce) can chopped green chilies, drained
2 tablespoons chopped roasted red peppers
1/2 teaspoon garlic powder

Steps:

  • In a large mixing bowl, beat cream cheese until smooth.
  • Add the cheese, 3/4 cup pecans, pineapple, chilies,red pepper, and garlic powder. Mix well.
  • Transfer to a serving dish. Cover and refrigerate until serving.
  • Right before serving, sprinkle top with remaining 1/4 cup pecans.

Nutrition Facts : Calories 841.7, Fat 77.5, SaturatedFat 34.7, Cholesterol 180.8, Sodium 735.2, Carbohydrate 20.7, Fiber 3.7, Sugar 14, Protein 22

PINEAPPLE-PECAN CHEESE SPREAD



Pineapple-Pecan Cheese Spread image

Cynde Sonnier's smooth and creamy cheese spread is chock-full of red pepper, green chilies and crunchy pecans. It's always a hit in Mont Belvieu, Texas...and a sure-fire way to get the kids to eat more veggies.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3-3/4 cups.

Number Of Ingredients 8

2 packages (8 ounces each) cream cheese, softened
1-1/2 cups shredded cheddar cheese
1 cup chopped pecans, toasted, divided
3/4 cup crushed pineapple, drained
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon garlic powder
Assorted fresh vegetables

Steps:

  • In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving., Sprinkle with remaining pecans just before serving. Serve with vegetables.

Nutrition Facts : Calories 100 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

PECAN CRANBERRY SPREAD



Pecan Cranberry Spread image

I find any excuse possible to serve this. Great around the holidays but worthy of being made all year round. It is the dish I am most often asked to bring to a gathering requiring finger foods or appetizers. Really good on Townhouse Wheat Crackers. If I don't have any orange juice concentrate, I use just enough fresh squeezed juice to make it the right consistency and the zest from the orange for more flavor. *PLEASE NOTE!!* You REALLY need to make this ahead of time! The flavors must blend for it to taste good!

Provided by Marg CaymanDesigns

Categories     Spreads

Time 5m

Yield 2 cups

Number Of Ingredients 4

8 ounces cream cheese, softened
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cup orange juice concentrate

Steps:

  • Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
  • Add remaining ingredients and stir to combine.
  • Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
  • Serve cold with crackers.

OLIVE PECAN SPREAD RECIPE



Olive Pecan Spread Recipe image

Some like their appetizer spreads cheesy. Others like spicy. This one, made with olives and pecans, is for those who like full flavor!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 12

Number Of Ingredients 4

8 oz. package of PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo
5 oz. jar sliced green olives, drained
1 cup coarsely chopped pecans

Steps:

  • BEAT cream cheese in medium bowl with mixer until creamy.
  • MIX in mayo until well blended.
  • REFRIGERATE at least one hour.
  • SERVE with crackers and refrigerate any leftovers.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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