Apple Pecan Salad

Nonstick cooking spray                                    1 Tbsp. honey

¼ cup finely chopped pecans                            ¼ tsp. salt

3 small sweet apples, halved and cored             6 cups of your favorite mixed greens or

 1 Tbsp. butter, melted                                      lettuce

1/3 cup pecan oil                                              ¼ cup cider vinegar

¼ cup apple cider                                             1 Tbsp. Brown sugar

¼ tsp. Pepper                                                   ½ cup coarsely chopped pecans (toasted,

                                                                        optional)

Preheat oven to 425º F. Line baking sheet with foil; lightly coat with cooking spray. In bowl combine brown sugar and finely chopped pecans. Place apple halves, cut sides up, on baking sheet. Brush tops of apples with butter; sprinkle with brown sugar mixture. Bake 15 minute or until just tender when pierced with fork.

Meanwhile, in screw-top jar combine pecan oil, cider, vinegar, honey, salt, and pepper. Cover; shake well. Arrange greens on serving platter; top with apple halves. Shake dressing; drizzle desired amount on salad. Sprinkle with coarsely chopped pecans.  Makes 6 servings. 

Sage-and-Pecan Pork Tenderloin Cutlets

1 cup red wine vinegar                                      ½ cup finely chopped pecans

5 Tbsp. seedless blackberry preserves              2 tsp. rubbed sage

½ tsp. Salt                                                        2 large eggs, beaten

1 lb. pork tenderloin                                         4 tsp. olive oil, divided

¾ cup fine, dry breadcrumbs                             Fresh spinach leaves and blackberries

                                                                        for garnish

Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium, and cook 6 minutes. Stir in blackberry preserves, and cook 5 minutes. Stir in salt. Remove skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 8 slices. Place each pork slice between 2 sheets of plastic wrap, and flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together breadcrumbs, pecans, and sage in a shallow bowl. Dredge pork in breadcrumb mixture, dip in beaten eggs, and dredge again in breadcrumb mixture. Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat for 8 minutes or until done; turn every 2 minutes. Repeat procedure with remaining pork and oil. Serve drizzled with vinegar mixture. Garnish with fresh spinach and blackberries if desired.

Pineapple Pecan Cheese Ball

2 packages 8 oz. cream cheese, softened                      1 tsp. lemon-pepper seasoning

8-oz. can crushed pineapple, well                                  1 tsp. seasoned salt

     drained                                                                    Assortment of crackers

½ cup chopped green pepper                                       2 cups chopped pecans

½ cup chopped green onions

In a large mixing bowl, beat cream cheese until smooth. Stir in the pineapple, green pepper, onions, seasonings and ½ cup pecans. Shape into a ball and place on a sheet of plastic wrap. Refrigerate overnight.  Just before serving, roll cheese ball in remaining pecans. Serve with crackers. Yields 3 ½ cups.

Pecan-Buttermilk Dressing Cakes

1 cup pecan halves                                           2 ¼ cups all-purpose flour

½ cup finely chopped onion                              1 tsp. salt

1 ½ tsp. rubbed sage                                        ¾ tsp. baking soda

1 ½ tsp. olive oil                                               ¼ tsp. pepper

½ cup sweetened dried cranberries,                  3 large eggs

     chopped

2 cups buttermilk

Place pecans in a single layer on a shallow pan. Bake at 350º F for 5 minutes or until toasted, stirring occasionally. Coarsely chop. Sauté onion and sage in hot oil in a large skillet 5 minutes or until onion is tender. Add cranberries and ½ cup water; bring to a boil, and cook 10 minutes or until water evaporates. Remove from heat. Combine flour, salt, baking soda, and pepper. Whisk together eggs and buttermilk. Stir in flour mixture, onion mixture, and pecans until combined.

Drop batter by tablespoonfuls into a hot greased skillet. Cook, in batches, over medium-high heat 1 to 2 minutes on each side or until golden. Serve immediately.

PECAN OIL RECIPE:

Nutty Fiesta Cornbread

1 ½ cups plain cornmeal                       1 tsp. salt

1 can cream style corn (14 oz.)             ½ cup onion, finely chopped

1 cup sour cream                                  3 or 4 slices bacon

2/3 cup pecan oil                                  8-10 ounces grated cheddar cheese     

2 eggs, beaten                                      2 jalapeno peppers, finely chopped

3 tsp. baking powder                            ¼ cup golden pecan pieces (small,

                                                            roasted if desired)

¼ cup red & yellow bell pepper,

     finely chopped

Combine cornmeal with baking powder and salt in large mixing bowl. Stir in two beaten eggs, cream style corn and sour cream. Add pecan oil, jalapeno peppers, pecan pieces, onion, red and yellow bell pepper, and grated cheddar cheese. Put small amount of pecan oil into cast iron skillet (at least 10 inch skillet) and place bacon across bottom of skillet. Preheat pan 1 to 2 minutes or until bacon begins to cook. Pour batter into pan on top of bacon. Bake at 375º F for about 40 minutes.