Hot Pecan Beef Spread Recipes
HOT PECAN BEEF SPREAD
A friend shared this appetizer with me, and I've made it often over the years. Leftovers keep well in the refrigerator and can be reheated or served cold.-Harriet Kroeger, Blaine, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 cups.
Number Of Ingredients 11
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.
Nutrition Facts :
HOT AND SALTY SPICED PECANS
Hot and salty snack.
Provided by PenRip
Categories Appetizers and Snacks Nuts and Seeds
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
- Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 3.9 g, Cholesterol 10.2 mg, Fat 23.3 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 4.1 g, Sodium 221.5 mg, Sugar 1.1 g
HILL COUNTRY PECAN SPREAD
If you are lucky enough to have this spread left over, it is terrific warmed and served as a topping for baked potatoes. Great served warm with wheat crackers.
Provided by Stinkerbell
Categories Spreads
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 218.2, Fat 21, SaturatedFat 10.5, Cholesterol 51.3, Sodium 328.9, Carbohydrate 3.3, Fiber 0.8, Sugar 0.8, Protein 5.7
HOT DRIED BEEF SPREAD
This is another recipe from my mom's recipe box. It is used as an appetizer or snack to serve hot on crackers. She added to her recipe that it is best made the day before serving and kept in the refrigerator until use.
Provided by Bev I Am
Categories Spreads
Time 40m
Yield 2 cups, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in small oven tray.
- Toss pecans in butter, spread on tray and toast in oven at 350 degrees for 8 minutes, or until lightly browned; set aside.
- Mix all remaining ingredients throughly and place in a 9" pie plate.
- Top with toasted pecans.
- Chill in refrigerator until serving time.
- Preheat oven to 350 degrees.
- Bake for 20 minutes, serve hot with crackers.
Nutrition Facts : Calories 318.1, Fat 29.8, SaturatedFat 14.4, Cholesterol 74.1, Sodium 551.2, Carbohydrate 5.1, Fiber 1.2, Sugar 1.2, Protein 9.9
HOT AND SPICY PECANS
These pecans aren't too hot, but you can leave out the red pepper if you like them milder, or increase it to taste. These make a great snack or appetizer for the holidays, or anytime.
Provided by Diane Kester
Categories Appetizers and Snacks Spicy
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix butter, Worcestershire sauce, red pepper, salt, and garlic powder. Stir in the pecans, and gently toss with chili powder to coat.
- Spread coated pecans on a medium baking sheet, and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 2.6 g, Cholesterol 3.8 mg, Fat 12.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 62 mg, Sugar 0.7 g
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