Chevre Pecan Balls Sallye Recipes

PECAN BUTTER BALLS

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

PEAR-PECAN CHEESE BALL

Steps:

• Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
• Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
• Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

PECAN BALLS CANDIES

Steps:

• Use a room temperature butter. Crush the crackers and add them to the butter.
• To that add 2/3 of the nuts and the rest of the ingredients.
• Mix well and form little balls.
• Roll the balls in the rest of the nuts.

PECAN CHEESE BALL

Steps:

• Add cream cheese and sour cream in a mixing bowl and beat until smooth.
• Add in grated cheese, garlic powder, onion powder, and pepper. Stir together until completely mixed.
• Layout a large piece of plastic wrap on the counter. Spoon cheese mixture onto plastic wrap forming a ball (as best you can). Bring up sides of plastic wrap to form a ball shape. Make sure the cheese is completely covered. Use your hands to shape the mixture into a ball. Put in the refrigerator and chill cheese ball for at least two hours.
• Take Cheese Ball out of the refrigerator and remove the plastic wrap. Place the cheese ball on a plate and cover it with chopped pecans or a combination pecans and dried cranberries. Use a spoon or your fingers to press the pecans onto the cheese ball. You can try rolling the cheese ball in the chopped pecans, but it is sometimes hard to roll it and you don't want the cheese ball to lose its shape.
• Store in the refrigerator until it is time to serve.

SHERRY-PECAN BALLS

Steps:

• In a bowl stir together flour and 1/2 cup of the pecans to combine thoroughly; set aside. Spread remaining 1 cup pecans in a shallow pan; set aside.
• In mixer bowl combine butter and sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind and vanilla.
• To butter mixture add flour mixture alternately with sherry, mixing to blend after each addition. Gather dough into a ball and enclose in plastic wrap. Refrigerate until dough is firm enough to shape (about 45 minutes).
• Preheat oven to 350°F Shape dough into 1-inch balls; roll balls in pecans to coat evenly. Place about 1 inch apart on ungreased baking sheets.
• Bake until cookies are golden brown and feel firm when touched lightly (15 to 20 minutes). Transfer to wire racks to cool.