Cherry Pecan Spread Recipes

Steps:

• Place cottage cheese in a blender or food processor. Cover and blend or pulse until smooth.
• Transfer cottage cheese to a medium bowl. Stir in sour cream, brown sugar, pecans, cherries and lemon zest.
• Serve immediately or cover and refrigerate for up to 8 hours. (Spread can be kept chilled longer but cherries will begin to stain).
• Serve as a spread for muffins, bagels, English muffins or toast.
• * To toast the pecans - preheat oven to 350ºF. Spread nuts in a single layer on a baking sheet. Bake for 5-7 minutes or until lightly toasted.
• Serving size = 1 tablespoon.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pecans on a rimmed baking sheet and bake until browned and toasted, 8 to 10 minutes. Let cool completely, then chop very finely.
• Put the bittersweet chocolate, semisweet chocolate, vanilla, and salt in a large bowl. Heat the heavy cream and butter in a small saucepan over medium-low heat until the cream is steaming and the butter has melted; pour over the chocolate, then let sit for 5 minutes. Whisk together until the chocolate has melted and the mixture is smooth. If there are any bits of unmelted chocolate left, microwave in 30-second increments, stirring after each, until smooth. Add the pecans and cherries and stir to combine.
• Cool the mixture to room temperature and then cover with plastic wrap and refrigerate until the mixture is firm but still pliable enough to scoop and roll, about 3 hours.
• Spread some sugar on a plate and line a baking sheet with parchment paper. Shape heaping teaspoons of the chocolate mixture into balls and then roll in the sugar to coat. Store in the refrigerator.

Steps:

• In a small heavy saucepan simmer cherries in water until liquid is reduced to about 1 tablespoon. Remove pan from heat and cool mixture.
• In a bowl whisk together cream cheese, pecans, lime juice, thyme, zest, cherry mixture, and salt and pepper to taste until spread is combined well. Spread may be made 2 days ahead and kept chilled, covered.
• Serve spread with scones or crackers.

Steps:

• Preheat oven to 400 degrees F. Spray a 6-cup muffin pan with butter-flavored cooking spray; set aside.
• In a medium bowl, combine corn muffin mix, egg, milk, butter, and corn kernels. Stir until just combined.
• Pour equal amounts of mixture into each muffin cup.
• Bake in preheated oven for 16 to 18 minutes.
• In a medium bowl, combine all spread ingredients. Mix thoroughly. Refrigerate until ready to use.
• To serve, spread warm muffin with Cherry Pecan Spread.

Steps:

• Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
• Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
• Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and orange zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chips, cherries and pecans. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks.

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.

Steps:

• Preheat the oven to 350°.
• Grease a 9 X 5-inch loaf pan, line the bottom with wax paper and grease the paper.
• Beat the butter with sugar until fluffy; blend in the egg.
• Sift the flour, baking powder, baking soda and salt together.
• Combine the apricots, sourcream and almond extract.
• Stir the flour mixture into the sugar mixture alternately with apricot mixture.
• Fold in the nuts and cherries.
• Turn into the loaf pan and bake 50 minutes or until crust springs back when lightly poked with fingertip.
• Cool in pan on wire rack 10 minutes, turn out and cool completely.

Steps:

• In a bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in crumbs, pecans and vanilla. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25 minutes. Cool completely. Spread whipped cream over top. Spoon pie filling over cream. Chill for at least 1 hour.

Steps:

• Combine dry ingredients. Set aside.
• In a large bowl, cream butter and sugar. Add eggs and mix for an additional minute. Add the applesauce, vanilla and almond extract.
• Alternately add flour mixture and milk until ingredients are just moistened. Stir in cherries and nuts.
• Pour batter into a greased and floured 9 X5 inch loaf pan.
• Bake at 350 degrees for 60-70 minutes or until done.
• Cool.

Steps:

• In a large skillet, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Cook and stir until sugar is completely dissolved, about 3 minutes. Stir in pecans until coated. Spread onto foil to cool. , Line two 15x10x1-in. pans with parchment or waxed paper. In a microwave, melt dark chocolate candy coating and 1 tablespoon shortening, stirring until smooth. Divide between prepared pans, spreading to desired thickness. Refrigerate just until set, but not firm., In microwave, melt milk chocolate candy coating and 1 tablespoon shortening, stirring to blend; spread over dark chocolate layer. Refrigerate until set, but not firm., Repeat with white candy coating and remaining 1 tablespoon shortening; spread over top. Sprinkle with cherries and candied pecans, pressing to adhere. Refrigerate until firm. Break into pieces.