Hill Country Pecan Spread Recipes

OLIVE PECAN SPREAD

Steps:

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

HILL COUNTRY COCOA-PECAN PIE

Steps:

• Preheat oven to 350 degrees; lightly grease and flour-dust a 10-inch deep-dish pie plate; set aside.
• Using your hands, mix flour with butter until fat is dispersed evenly into small pieces about half the size of a pea.
• Add cold water and salt and knead just until dough comes together (overmixing will make a tough crust).
• Wrap in plastic and refrigerate for at least 1 hour.
• Place chilled dough on a surface lightly dusted with flour.
• Toss a bit of flour on pie dough and roll out with a rolling pin to a 1/4 inch thickness.
• Place in prepared pie plate.
• Shape dough to plate and place parchment paper in plate.
• Fill pie plate with pie weights (dried beans or rice) to prevent bottom of shell from cooking.
• Bake pie shell for 12-20 minutes or until almost done.
• Be sure that dough does not get brown.
• Remove from oven and let cool.
• Remove paper and pie weights.
• In saucepan, combine butter, sugars and honey, and bring to a rapid boil.
• Reduce heat and simmer for 3 minutes, or until mixture bubbles.
• Add cream, chocolate and pecans, and continue to cook, stirring until mixture bubbles again.
• Pour filling into baked pie shell.
• Bake for approximately 10-12 minutes, or until bubbles appear.
• Remove from oven and chill.
• Serve pie cold with vanilla or coffee ice cream.

PECAN SPREAD

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.

HOT PECAN BEEF SPREAD

Steps:

• In a small skillet, saute pecans in butter until toasted; set aside. In a small bowl, beat cream cheese and milk until smooth. Add the sour cream, garlic powder and pepper; mix well. Stir in the beef, onion and green pepper. , Spoon into a greased shallow 3-cup baking dish. Sprinkle with toasted pecans. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with crackers or pita chips.

PECAN-CHEESE SPREAD

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.

HILL COUNTRY PECAN SPREAD

Steps:

• Using an electric mixer, blend together softened cream cheese and milk.
• Stir in dried beef, green pepper, onion, sour cream, garlic, pepper and jalapenos.
• Mix well.
• Pour into 1 quart baking dish.
• Melt butter in small skillet.
• Add pecans and saute over medium heat until light brown.
• Spread over cream cheese mixture, and bake in a pre-heated 350*F oven for 20 minutes.