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  • Holiday Entertaining Recipes

    Some of our favorite for the 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.

Goat Cheese Log with Sweet P's Pantry Rosemary Salt & Pepper Pecans

Savory version
4 oz. Cream Cheese or Neufchatel
4 oz. Goat Cheese
1/8 teaspoon granulated garlic (optional)
1/4 teaspoon fresh rosemary, finely chopped (optional)
2-3 oz. Sweet P's Pantry Rosemary Salt & Pepper Pecans, chopped

Garnishes: Dried Apricots, halved, Fresh or dried Figs, quartered, Medjool Dates, quartered lengthwise, Additional Rosemary Salt & Pepper Pecans, and Water crackers.

Sweet Version
4 oz. Cream Cheese or Neufchatel
4 oz. Goat Cheese1-2 teaspoons local honey
2-3 oz. Sweet P's Pantry Rosemary Salt & Pepper Pecans, chopped
dash freshly ground pepper

Garnishes: same as above or include fresh fruit like strawberries, raspberries and blueberries along with shortbread cookies or water crackers.


1. Mix the cream cheese and goat cheese together  with hand mixer or fork. Add granulated garlic and rosemary if using (or honey in sweet version) and mix thoroughly.

2. Form mixture into a 2" diameter log, approximately 6" long on a piece of plastic wrap.

3. Place chopped Rosemary Salt & Pepper Pecans on a dinner plate, roll cheese log in chopped pecans.

4. You can wrap the cheese log in plastic wrap and refrigerate overnight, or place it on a serving plate with garnishes and a sprig of fresh rosemary.


Chocolate Sour Cream Cake with Sweet P's Pantry Toffee Bits

The sour cream lends a bit of rich contrast to the sweetness of the rest of the ingredients.


2 cups all purpose flour
2 cups sugar
1 ¼ teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Baking powder
1 cup water
¾ cup Daisy sour cream
¼ cup. butter
1 teaspoon natural vanilla
4 oz. unsweetened chocolate, melted, cooled

Sour Cream Chocolate Frosting
3 cups powdered sugar
¼ cup Daisy sour cream
¼ cup butter, softened
3 tablespoons milk
1 teaspoon Vanilla
3 oz. unsweetened chocolate, melted, cooled
1 -2 Sweet P’s Pantry ButterCrunch or Cashew Almond Toffee Bar, crushed


Heat oven to 350*F. Grease and flour two 8 or 9-inch round cake pans. Line bottom of pans with waxed or parchment paper. In medium bowl, combine flour, sugar, baking soda, salt and baking powder; blend well. In large bowl, combine remaining cake ingredients mixing thoroughly; add dry ingredients. Blend at low speed until moistened; beat 3 minutes at high speed. Pour batter into greased and floured lined pans.

Bake at 350*F for 30-40 minutes or until tooth-pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. In small bowl, combine all frosting ingredients at low speed until moistened; beat at high speed until smooth and creamy. To assemble cake, place 1 cake layer top side down, on serving plate; spread evenly with about ¼ of frosting. Top with remaining cake layer, top side up. Spread sides and top of cake with remaining frosting. Sprinkle Sweet P’s Pantry toffee pieces on top!

Yield: 12 servings.