• Holiday Entertaining Recipes

    Yes, it is that time of year when Thanksgiving, Hanukah and Christmas cooking is being planned and recipes abound.

    Some of our favorite for these Holidays:

     Cranberry Orange Pecan Relish

    Cranberry Clementine Pecan Relish

    2 cups fresh cranberries
    1 Clementine, cut in 1/2 and seeded
    1/3 to 1/2cup brown sugar
    1/2 cup Sweet P's Pantry Rosemary Salt & Pepper Pecans or Spiced Orange Pecans) coarsely chopped
    1 Granny Smith apple, finely chopped


    1. Wash cranberries; drain well. Remove any soft, discolored or broken berries.
    2. Place cranberries in bowl of a food processor; pulse to chop coarsely. Add entire seeded Clementine with peel.  Pulse.
    3. Transfer to a bowl. Add sugar to taste,  chopped pecans, and chopped apple. Stir well. Refrigerate at least 2 hours before serving

    Serve with turkey or pork, as a toss in kale salad with more pecans, on top of yogurt!

    Mushroom Pecan topped Brie

    1 wheel Brie (7-9 oz.)
    8 oz. fresh, sliced mushrooms
    1 clove garlic
    1 Tbsp. butter or olive oil
    3 slices sun-dried tomatoes, finely diced
    salt & pepper to taste
    1/4 c. Sweet P's Pantry Rosemary Salt & Pepper Pecans (or plain pecans or walnuts), coarsely chopped.

    Saute mushrooms and garlic in butter/oil on low to medium heat until all liquid is cooked from mushrooms, add sun-dried tomato, pecans, and  seasonings, saute 3-5 min more to blend flavor. Top brie with mushroom  mixture. place in shallow bowl and microwave for 2 minutes. DO NOT over cook  or the cheese will separate and be oily. 
    ( the brie will  continue to soften after you take it out of the microwave)

    Alternative spread:  substitute cream cheese for brie and mix in mixer with 1/4 cup butter. Cook mushroom mixture are directed and stir into cream cheese and butter mixture. Warm the mixture in micro in 30 second intervals until soft.

    Serve with crostini or crackers


    Toffee Whipped Cream Pie

    1 package (3 ounces) cream cheese, softened
    2 tablespoons brown sugar
    1/2 cup half-and-half cream
    1 cup whipping cream, whipped. Or 1 carton (8 ounces) frozen whipped topping, thawed
    1 box (6 ounces) Sweet P’s Pantry ButterCrunch or Cashew Almond Toffee, chopped into bits
    1 graham cracker crust (9 inches)

    In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in half-and-half until blended. Fold in whipped cream and 1 cup toffee bits.

    Spoon into graham cracker crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Yield: 6-8 servings.




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