Visit Us


New Crop

Available October 27, 2014!

Address

2400 West Fairfield Drive
Pensacola, Florida 32505
850-432-2083

Hours

Monday-Saturday: 8:00AM - 5:00PM
Sunday: Closed

About Us


  • Our History
  • Affiliation
  • Retail Store
  • Testimonials
  • FAQ

Our company all began here in the very historical gulf coast city of Pensacola back in 1956. Jake Renfroe Sr. first started selling and distributing pecans wholesale. The second and third generation of Renfroe's sought to expand revenues in the 70s by opening up a retail store and venturing into catalog sales. Our retail store has since grown about five times in square footage and at least ten times in inventory and product variety.

Renfroe Pecan Company now operates several distribution centers spanning Alabama and Georgia. Although we're famous for pecans, (after all that's how we got started), we also offer all kinds of nuts: candied, roasted and salted, or raw. In our kitchen, we also make fudge and New Orleans style pralines... the aroma fills the entire facility!

Here at J.W. Renfroe Pecan Company, we are proud to be affiliated with the following associations:

Come by and visit us! Our store is filled with many varieties of pecans and any other nut you can imagine. We also carry a lot of unique gifts and treasures - many of which serve a dual purpose of being both attractive and practical!

While you're browsing around our enchanting "Nut House", be sure to taste a sample of our "Southern Pecan Coffee" and our homemade fudge or famous New Orleans style pralines! As one of our customers has refered to the experience - "it's like walking into heaven..."

Pensacola is located on the extreme western portion of the Florida panhandle - close to the pristine sugar-white beaches and emerald waters of the gulf coast.

If you're coming from I-10, take exit 12 to merge onto I-110 toward Pensacola. Take exit 4 for Fairfield Dr. Make a right at Fairfield Dr/SR-295 and head west until you see us on the right side at the corner with N S St.

Pecan harvesting begins about mid-October. In our store, the new crop of pecans usually trickles in late October, which means our pecans will be at its peak of freshness during the holidays! Our standard stock of pecans is comprised of a few types: Desirables, Stuarts, Schleys, Pawnees and Elliots.

"Package arrived, thanks for your continued good service and great products. I tell friends about you. Have a wonderful festive season."
-Linsey in Alaska

"I received my order promptly, and am already enjoying the pecans. They are obviously fresher and more tasty than those I have purchased in stores, and I will therefore be ordering directly in the future. Thank you for your wonderful products."
-Ron in Maryland

"I am VERY satisfied with my order! The pecans tasted very fresh! The delivery was fast. I am very pleased! Even though it is not as fun as coming to Pensacola and spending a day in your store, I was very glad to get some more of your delicious pecans!"
-Betty in Louisiana

"We were very happy with our praline purchase. The order was sent out very fast, professionally,and they were scrumptious. Will do business again!"
-Amy in Alabama

"Thank you! I sent the pecans as a gift and they arrived in perfect order! I'm told that they are wonderfully delicious!"
-Heidi in North Carolina

"My pecans, etc. arrived no more than 3 days after I ordered...I consider that great!! I've already put them in the freezer (except those I've eaten, of course). Thank you for not only a good product, but excellent service. My husband and I are Pensacola folks (old man and woman, now) living in Michigan, so pecans are a touch of home. Thanks again."
-Betty in Michigan

"We received the order and are more than pleased. My twin sister lives in Pensacola and has sent us Renfroe pecans for 20 years and we decided to give them this year to a few family members here in Ohio. I love receiving the pecans each year from my sister and I have tried many of the recipes that come with the pecans. I'm sure my Ohio sister-in-laws will enjoy them just as much."
-Karen in Ohio

"The Pecans that we received are Wonderful!!!!! I always get my pecans from you as I really like the taste in my Pecan Pies!!!"
-Karen in Louisiana

"Absolutely the fastest delivery we've experienced. Definitely, some of the best pecans we have ever, ever tasted........size, quality/price, and freshness! You WILL be receiving further orders from us in the future without a doubt! Keep up the good work!"
-Greer in Michigan

"I am always happy with the quality of products and service you provide. Everything was very yummy. Thanks."
-Frank in Kentucky

"As always your package arrived on time and in great shape. For many years, I would visit my mother in Mississippi in the fall. A big part of the visit was collecting and shelling pecans from her pecan trees so I could be assured of good, fresh pecans for my holiday cooking. Since she's now gone, I find that your product is a more than adequate substitute."
-Elinor in Maryland

"Just wanted you to know I was completely satisfied with my order. The pecans, walnuts, and almonds were sooo fresh and my order arrived in an orderly manner. I will definitely be using your services again! Thanks."
-Judy in Florida

"My wife and I have used the online ordering for several years and found it easy and convenient. The products are ALWAYS wonderful. Shipping has always been on time. Keep up the good work."
-Alan in Ohio

"The pecans are wonderful. The order and delivery process was easy and quick. Thanks."
-Jenny in Florida

"Thank you for the follow-up. Everything arrived in perfect condition, and in a timely fashion. As always everything was wonderful. Thank you."
-Linda in West Virginia

"We were very pleased with the short time it took to receive our pecans. And, yum,yum, we're sure enjoying them! Thanks."
-The Franklins in Colorado

"My pecans arrived safely and, more importantly, arrived tasty. I have been depending on the Renfroe quality for years and years. Thank you for your attention to quality products and customer service."
-Jill in Mississippi

Why are nuts good for me?

Nuts like cashews, almonds, Brazil nuts, hazelnuts, macadamias, pecans, pine nuts, and pistachios, can be a good source of: Protein, Fiber, Healthy monounsaturated fats, Vitamins, Nutrients, Antioxidants, Plus, many studies have shown that nuts have powerful cholesterol-lowering effects.


Can I still enjoy nuts if I am watching my weight?

Nuts, when enjoyed in moderation, do not appear to cause weight gain. In fact, many health care professionals and diet experts agree that treating yourself to a handful of nuts (or 1 1/2 ounces) is a great healthy snack that can help satisfy you and curb your appetite. Nuts contain no trans-fats and are typically low in saturated fats and high in good-for-you polyunsaturated and monounsaturated fats.


What about if I am watching my cholesterol?

Most tree nuts contain no cholesterol, and are a great source of minerals and nutrients. In fact, tree nuts are full of a compound known as sterol, which has been shown to help reduce cholesterol.


Can adding nuts to my diet improve my heart health?

According to the Food and Drug Administration, eating 1.5 ounces per day of most nuts, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.


What are Tree nuts?

Tree nuts are just what they sound like - nuts that grown on trees! There are nine recognized types of tree nuts: almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, and walnuts.


Are tree nuts a good source of protein?

Tree nuts are an excellent source of protein-they are even included in the USDA Food Guide Pyramid within the meat category! The nutrition in 1/3 cup of tree nuts is equivalent to 5 oz. of lean meat.


How can I add more nuts into my diet?

Nuts are nature's convenience food. Naturally bite sized and delicious, nuts are the perfect snack for an on the go lifestyle.

Our Company - In a Nutshell!

J.W. Renfroe Pecan Company is a third-generation, family-owned business headquartered in beautiful Pensacola, Florida.

We sell pecans wholesale and retail.

We take on three different forms as a retail business where we offer much more than just pecans:

  • Online
  • Mail-Order
  • Retail Store
Cracking Services

Bring your own pecans, or we can crack the pecans you purchase from us. The cost to crack each pound is $0.25. We do not shell pecans. This cracking service is only available in the store as we cannot ship cracked pecans. Call 1-800-874-1929 to order Monday through Friday between 8:30am and 5:00pm CT, and on Saturday between 8:30am and 1:00pm CT.

Our Guarantee

Renfroe Pecan Company takes great pride in all that we do. We strive for perfection to deliver you a product that's fresh and delicious. Should you be dissatisfied with any order, return for replacement or full refund within 30 days.

Shop Store


Request Catalog


All the great selection of our products is included in our 2014 catalog! Just give us a call, or you can email us with your name and street address. If you'd prefer you can even write to us to request a catalog:

Renfroe Pecan Company
Catalog Request
P.O. Box 17162
Pensacola, FL 32522-7162

Call us to request your catalog!
1-800-874-1929

 

Recipes


  • Most Popular
  • Appetizers
  • Salads
  • Breads
  • Entrees
  • Sides
  • Desserts
  • Snacks
Brownie Pudding

1 cup sifted all purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅔ cup granulated sugar
6 tablespoons cocoa powder
½ cup milk
2 tablespoons (¼ stick) butter, melted
1 teaspoon vanilla extract
½ cup chopped Renfroe pecans
1 cup brown sugar
1½ cups boiling water

Preheat oven to 350°. Sift together flour, baking powder, salt, granulated sugar, and 2 tablespoons cocoa into a large bowl. Add milk, butter, and vanilla; mix until smooth. Stir in the pecans, then transfer to an oiled 1 quart (10x6") baking dish.

In a medium bowl, combine the brown sugar and the remaining 4 tablespoons cocoa; sprinkle over the top of the chocolate mixture. Pour the boilingwater over it all, and do not stir in. Bake for 40 minutes or until the top appears to be firm. Remove from oven and allow to stand for 10 minutes before cutting into squares. Serve warm, pudding side up.

Mom's Grand Champion Pecan Pie

3 eggs, slightly beaten
1 cup light Karo syrup
1 cup sugar
2 tablespoons melted butter or margarine
1 teaspoon vanilla flavoring
1 ½ cups chopped Renfroe pecans

Mix all ingredients. Blend well. Pour into unbaked 9" pastry shell. Bake 350° for 50-55 minutes or until set in center.

Pecan Pie Bars

1½ cups flour
2 tablespoons packed brown sugar
½ cup butter or margarine
2 eggs
½ cup dark corn syrup
1 cup chopped Renfroe pecans
1 teaspoon vanilla
¼ teaspoon salt

Mix flour and 2 tablespoon brown sugar. Cut in ½ cup of butter. Pat into ungreased 11x7 pan. Bake 350° for 15 minutes. Beat eggs slightly; stir in remaining ingredients. Pour over baked layer. Bake 350°, 20-25 minutes. Cool before cutting. Makes 32 bars.

Pecan Pralines

2 cups brown sugar
1½ cups white sugar
1 cup evaporated milk
1 tablespoon vanilla
4 cups Renfroe pecans, broken
½ cup butter
pinch of salt

In a deep, heavy pot, combine brown sugar, white sugar, milk and butter. Boil to softball stage (234°) about 15 minutes. Remove from heat, add vanilla and pecans. Beat approximately 2 minutes or until mixture begins to thicken. If over-beaten, mixture will turn to sugar. Drop from large-serving open spoon onto wax paper.

Roasted & Salted Pecans

1 lb. Renfroe pecans
½ cup butter
Salt to taste

Preheat oven to 300°. Spread Pecans on large baking sheet. Saturate with melted butter. Sprinkle with salt. Bake 20-30 minutes. Stir during baking. Pecans will continue to brown and turn crisp after removing from the oven.

Blueberry Pecan Cream Cheese Pie

2 unbaked deep-dish pie shells
1 cup Renfroe pecans, chopped
1 (8oz) pkg cream cheese, room temp
2 cups confectioner's sugar
1 (16oz) container cool whip
1 large can blueberry pie filling

Preheat oven to 325 °. Put ½ of the pecans in each pie shell. Bake pie shells until lightly browned. Mix cream cheese & confectioner's sugar with an electric mixer until smooth. Pour into cooled pie shells. Add a layer of Cool Whip then a layer of blueberry pie filling. Top with another layer of Cool Whip. Let chill for 1 hour before serving.

Spinach Pecan Quiche

8 oz Spinach
1 tablespoon butter, melted
8 slices bacon, cooked & crumbled
4 eggs, beaten
½ teaspoon salt
1 dash nutmeg
1 medium onion, chopped
⅓ cup Renfroe pecans, chopped
1 cup Swiss or Cheddar cheese, shredded
2 cups half & half
1 dash black pepper
9" quiche/pastry shell

Preheat oven to 450°. Bake shell for 5 minutes. Preheat oven to 350°. Combine all ingredients then pour into shell. Bake for 40 to 45 minutes or until knife inserted in middle comes out clean. Let stand for 10 minutes before serving.

Asparagus Mold

1 (8oz) pkg cream cheese, softened
1 can cream of asparagus soup
1 (3oz) pkg lime gelatin
½ cup mayonnaise
½ cup water
¾ cup chopped celery
½ cup bell pepper, diced
2 tablespoons chopped onion
½ cup Renfroe pecans, chopped

Heat soup, add gelatin and cream cheese and mix well. Add other ingredients and put in mold. Chill over night or until jelled.

Beef Dip

1 (8 oz) pkg. cream cheese
2 tablespoons milk
1 small onion, finely chopped
3 tablespoons chopped green pepper
3 oz. dried beef, finely shredded
½ cup sour cream
½ cup Renfroe pecans, finely chopped
½ teaspoon pepper
½ teaspoon dried basil

Preheat oven to 350°. Thoroughly blend cream cheese and milk. Add remaining ingredients and blend well. Bake in ovenproof serving dish for 30 minutes. Serve hot with favorite crackers.

Blue Cheese Ball

1 (8oz) pkg cream cheese
1 (8oz) pkg blue cheese, crumbled
¼ cup soft butter
1 (4½oz) can chopped ripe olives, well drained
1 tablespoon minced chives
½ cup Renfroe pecans, chopped

Blend cheeses and butter. Add olives and chives. Chill and shape into a ball. Sprinkle with nuts and serve with assorted crackers. Makes 3 cups.

Chicken Cheeseball

18 oz pkg cream cheese, softened
2 cups cheddar cheese, grated
1 cup Monterey Jack cheese, grated
1¼ cup dairy sour cream
2 tablespoons mayonnaise
½ cup green onions, chopped finely
16½ oz can white chicken, drained and flaked
1 teaspoon Worcestershire sauce
4-5 drops Tabasco
Fresh parsley, snipped
½-¾ cup Renfroe pecans, finely chopped

Blend all ingredients together except parsley and pecans. Form into a ball. Roll in parsley and pecans. Cover and chill until ready to serve. Serve with Melba toast or other cracker.

Chocolate Chip Cheeseball

8 oz cream cheese, softened
½ cup butter, softened
¼ teaspoon vanilla
¾ cup powdered sugar
2 tablespoons brown sugar
¾ cup miniature chocolate chips
¾ cup Renfroe pecans, chopped

In mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add the sugars and beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours or more.

Shape mixture into balls on plastic wrap. Refrigerate one hour or more. Roll in pecans before serving. Serve plain or with graham crackers.

Chocolate Chip Cream Cheese Ball

1 cup white raisins
½ cup rum or amaretto
3 (8 oz) blocks cream cheese
1 teaspoon cinnamon
1½ cups small chocolate chips
½ cup Renfroe pecans, chopped

Soak raisins in alcohol for 1-2 hours. Drain. Soften cream cheese, mix in remaining ingredients, then shape into a ball. Serve with Ginger Snaps.

Classic Cheeseball

1 lb cream cheese
½ lb sharp cheddar cheese, grated
¼ cup minced bell pepper
¼ cup minced onion
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
dash pepper
dash salt

Blend together and form with your hands into a ball. Roll in chopped Renfroe pecans and chill for at least 4 hours. Serve with crackers.

Curried Cheese Log with Pecans

1 (8 oz) cream cheese softened
1 cup coarsely shredded sharp cheddar cheese
½ cup coarsely shredded blue cheese
1 tablespoon butter
½ teaspoon curry powder
½ cup Renfroe pecans, finely chopped

Combine cheeses and mix well. Wrap in wax paper and chill until firm. Melt butter,stir in curry powder, saute, stir 2 minutes. Stir in pecans. Cool and shape cheeses and roll in mixture.

Fruit Cheeseball

12 oz. cream cheese, softened
3 oz. Swiss cheese, shredded
½ teaspoon freshly grated nutmeg
1 cup finely chopped apple
1 cup finely chopped mixed dried fruit (raisins, apricots, prunes)
2 tablespoons lemon juice
½ cup Renfroe pecans, finely chopped
2 tablespoons finely chopped parsley

In medium mixer bowl, beat cream cheese; stir in Swiss cheese and nutmeg. Toss fruits with lemon juice, then mix into cheeses. Chill until slightly firm.

Shape into a ball; roll in nuts and parsley. Store in refrigerator. Soften to room temperature prior to serving. Serve with crackers.

Indian Curry Ball

4 oz cream cheese
2 tablespoons mayonnaise
1 cup chopped chicken
½ cup grated coconut
1 tablespoon chopped chutney
1 teaspoon curry powder
½ teaspoon salt
1 cup Renfroe pecans, chopped

Beat cheese and mayonnaise. Add chicken, pecans, chutney, salt and curry powder. Chill slightly and shape into small balls and roll in coconut. Chill and serve.

Pineapple Cheeseball

2 (8 oz) packages cream cheese, softened
1 tablespoon finely chopped onion
8 oz. can crushed pineapple (drained)
2 cups Renfroe pecans, chopped
¼ cup green pepper
1 teaspoon seasoned salt

Save half the Pecans to cover cheeseball. Mix all other ingredients. Chill and shape. Serve with favorite crackers.

Cheese Toasties

1 pound sharp cheddar cheese
4 slices of bacon, cooked and crumbled
1 cup Renfroe pecans, chopped (medium size)
2 teaspoons Worcestershire sauce
1 (2oz) jar pimento stuffed green olives
2 to 3 tablespoons grated onion to taste
1 cup mayonnaise (approximately)
1 loaf party rye

Mix all ingredients. Spread on party rye. Broil until bubbly and serve hot.

Date Nutball

1 stick margarine
¾ cup sugar
1 box chopped dates
2 cups Rice Krispies
1 cup Renfroe pecans, chopped
powered sugar

Combine margarine, sugar and dates. Cook on stovetop until mixture boils. Add Rice Krispies and nuts. Form into balls, then roll in powdered sugar. Keep in covered container.

Delicious Pecan Dip

2 Cups Grated Sharp Cheddar
2 Cups Colby Jack Cheese
1 Bunch Green Onion, chopped
1 Cup Chopped Renfroe Pecans
16 oz. Pepper Jelly
Mayo to make it stick together

Mix all ingredients except Pepper Jelly in a bowl and flatten into a 9"x11" pan or serving dish. Spread with Pepper Jelly on top. Refrigerate, then remove one hour before serving. Serve with town house crackers.

Four Cheese Pâté

3 (8 oz) packages cream cheese, softened
2 tablespoons milk
1 cup Renfroe pecans, chopped
1½ oz package Camembert or Brie cheese, softened
1 (4 oz) package blue cheese
1 cup (4 oz) shredded swiss cheese
Garnishes: red and green grapes

Combine 1 package of cream cheese and milk in a medium mixing bowl. Beat at medium speed with an electric mixer until smooth. Spread mixture into a lightly greased 8" round cakepan with plastic wrap. Sprinkle evenly with pecans, especially around the edge to show a ring of pecans on the finished pâté. Cover and chill.

Combine remaining two packages cream cheese, Camembert cheese (including rind), blue cheese, and swiss cheese in bowl. Beat until blended. Spoon mixture over pecan layer, spreading to edge of pan. Cover and chill at least 4 hours or up to one week.

To serve, invert pâté onto a serving plate. Carefully remove plastic wrap. Garnish if desired. Serve with apple wedges, gingersnaps or assorted crackers.

Pecan Hummus

1 cup Renfroe pecans, toasted
1 (14oz) can garbanzo beans, drained and rinsed
3 tablespoons of Kinloch Plantation pecan oil
1 clove garlic, chopped
1 tablespoon parsley, chopped
2 tablespoons lemon juice
salt and pepper to taste
water as needed
1 tablespoon pecan oil if needed

In a food processor, grind pecans until smooth. Add the garbanzo beans, pecan oil, garlic, parsley, and lemon juice then blend until smooth. Add water (1 Tbsp) at a time until desired consistency is achieved. Drizzle with pecan oil and serve with pita chips, crudités, or crackers.

Salmon Log

1 (1 pound) can salmon
1 (8oz) pkg cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 tablespoon horseradish
¼ teaspoon salt
½ teaspoon liquid smoke
½ cup Renfroe pecans, chopped
3 tablespoons snipped parsley

Drain and flake salmon. Remove skin and bones. Combine the salmon with all ingredients except pecans and parsley. Chill for several hours. Combine the pecans and parsley. Shape the salmon mixture in to a 2x8 inch log then roll in the pecans and parsley. Chill and serve with crackers.

Smoked Oyster Pecan Log

3 (8oz) pgk cream cheese, softened
2 tablespoons bottled steak sauce
¼ cup creamy salad dressing
1 clove garlic or 1 tsp garlic powder
1 small onion, finely chopped
2 or 3 (3¾oz) cans smoked oysters, well drained
3 cups Renfroe pecans, chopped and divided
3 tablespoons chili powder
chopped fresh parsley

In a mixing bowl, blend together cream cheese, steak sauce, salad dressing, garlic, and onion. Stir in oysters and 1 cup of pecans. Shape into long cylinder, approximately 2½ inch diameter. Roll in a mixture of the remaining pecans, chili powder, and parlsey. Chill until firm and serve with your favorite cracker.

Blue Cheese Cake Spread

1 cup cheese crackers, crushed
2 (8oz) pkg cream cheese, softened
8oz blue cheese, crumbled
3 eggs
¼ cup flour
¼ tsp salt
¼ cup medium picante sauce
1 cup sour cream
½ cup green onion, chopped
1 cup Renfroe pecans, chopped

Butter or spray an 8" springform pan. Sprinkle cracker crumbs on bottom and sides. Blend cheeses, eggs, hlour, salt, picante sauce, and sour cream. Fold in onions and pour into a the pan. Sprinkle with finely chopped pecans and bake for one hour at 350°. Cool then chill overnight. Garnish with chopped green onion tops and/or parsley and serve with crackers as a spread. Serves 20 people.

Cheddar Cheese Ring Spread

1 lb grated sharp cheddar cheese
¾ cup mayonnaise
1 medium onion finely chopped
1 clove garlic minced
½ tsp Tabasco
1 cup Renfroe pecan, chopped
2 small jars of strawberry jam

Grease a bundt pan with a little mayonnaise. Mix the first six ingredients together and press into the pan. Refrigerate for at least two hours and turn out onto a serving dish. Spread strawberry jam on top of the cheese mixture before serving. Serve with wheat thins or other crackers. Will keep for several days in the refrigerator.

Chunky Sandwich Spread

1 pkg. cream cheese, softened
½ cup chopped onion
½ cup chopped green pepper
3 tablespoons catsup
3 hard cooked eggs
1 cup Renfroe pecans, finely chopped
¼ teaspoon salt
¼ teaspoon pepper

Combine all ingredients. Mix well. Store in covered container and chill for one hour.

Cream Cheese Pecan Spread

1 (16oz) pkg cream cheese, softened
1 (8oz) can crushed pineapple, drained
2 tablespoons onion, chopped
⅓ cup green pepper, chopped
2 tablespoons seasoning salt
1 cup Renfroe pecans, chopped
1 cup Renfroe pecan halves for garnish

In a bowl, mix the cream cheese until creamy. Blend in the remaining ingredients and mix well. Mound on a serving dish and garnish with the pecan halves. Keeps well in refrigerator. Serve with crackers.

Olive Pecan Spread

1 (8 oz) package cream cheese, softened
½ cup mayonnaise
2 tablespoons liquid from salad olives
Dash of black pepper
½ cup Renfroe pecans, chopped
1 cup salad olives, chopped

Combine cream cheese and mayonnaise, mix well. Add liquid and black pepper, mix. Fold in Pecans and salad olives.

Store in refrigerator up to 1 week. Spread on French bread wedges, crackers or use to stuff celery.

Pecan Butter Spread

2 cups Renfroe pecans, finely chopped
2 sticks butter
½ cup confectioners sugar

In a bowl, combine all ingredients until creamy. Store in the refrigerator. Spread on toast, biscuits, rolls, or cakes.

Pecan Cracker Spread

3-5 cups green grapes, chopped
1/3 cup sour cream
1/3 cup mayonnaise
8oz cream cheese
5 tablespoon sugar
1½ cup Renfroe pecans, chopped

Mix above ingredients and spread on your favorite crackers.

Savory Pecan Pumpkin Spread with Bacon

4 oz pumpkin or sweet potato butter
8 oz cream cheese, softened to room temperature
3 strips of bacon, cooked and diced
2 green onions, finely diced
1 cup Renfroe pecans, chopped

Layer cream cheese on the bottom, topped with pumpkin or sweet potato butter. Sprinkle bacon, green onion, and pecans on top. Serve with crackers, apple slices, ginger snaps, or crudités.

Warm Bleu Cheese Spread with Pecans

1 cup Renfroe pecans, chopped
2 tablespoons butter or margarine, melted
2 (8 oz.) packages cream cheese, softened
2 (4 oz.) packages bleu cheese
1 cup soft, fresh breadcrumbs
¼ cup chopped fresh parsley
1 tablespoon butter or margarine, melted

Toast Pecans in 2 tablespoons butter in a skillet over medium heat, stirring constantly. Remove Pecans from heat, cool. Position knife blade in food processor bowl, add cheeses. Process until smooth, stopping once to scrape down sides. Stir in Pecans.

Spoon mixture into a greased 1½ quart baking dish. Combine breadcrumbs, parsley, and 1 tablespoon melted butter, sprinkle crumb mixture over cheese mixture. Bake, uncovered, at 350° for 20 minutes. Serve warm with melba rounds and/or apple slices. Yield 4 cups.

Stuffed Mushrooms

12 large mushrooms
2 tablespoons onion
2 tablespoons butter
½ cup Renfroe pecans, chopped
½ bread crumbs
1 teaspoon lemon juice
½ teaspoon salt

Wash mushrooms, remove and chop the stems. Sauté onion in butter, add the chopped stems, pecans, breadcrumbs, lemon juice, and salt. Fill caps with stuffing and broil for about 4 minutes or until golden brown. Serve hot.

24-Hour Salad

1 can sweetened condensed milk
⅓ cup lemon juice
16 oz Cool Whip
1 large can crushed pineapple, drained
1 large can fruit cocktail, drained
1½ cups Renfroe pecans, chopped coarsely
1 cup miniature marshmallows
½ cup white raisins
¾ cup coconut
1 cup seedless grapes
½ cup maraschino cherries, drained

Mix milk and lemon juice together. Add Cool Whip and mix well. Add all the other ingredients and fold together, until blended. Pour into serving dish and sprinkle the top with a few chopped pecans. Refrigerate for 24 hours.

Blueberry Salad

1 (3oz) package black raspberry or black cherry Jell-O
3 cups boiling water
5 oz fresh or frozen blueberries
1 (20oz) can crushed pineapple, drained
½ cup sugar
1 cup sour cream
1 (8oz) package cream cheese, softened
½ teaspoon vanilla extract
¼ cup chopped Renfroe Pecans

Mix Jell-O and boiling water until dissolved. Cool and add blueberries. If using frozen blueberries, Jell-O does not need to cool before adding berries. Add pineapple and chill until set.

Blend sugar, sour cream and cream cheese until smooth. Add vanilla and mix well. Spread over top of Jell-O and sprinkle with pecans. Chill.

Canada Dry Salad

1 pkg lime or lemon gelatin
¾ cup hot water
1 cup gingerale
¾ cup diced celery
½ cup Renfroe pecans, chopped
6 stuffed olives, sliced
2 cups peeled, chopped apple
2 tablespoons lemon juice

Dissolve gelatin in hot water. Cool. Add gingerale and allow to set slightly. When beginning to congeal, add remaining ingredients. Pour into a 1 quart casserole. Chill until firm and serve on lettuce leaves.

Caramel Apple Salad

1 container (8 oz) frozen whipped topping, thawed
1 package dry instant butterscotch pudding
1 can (8 oz) crushed pineapple with juice
3 cups diced apples
1 cup Renfroe pecans, toasted
1 cup marshmallows

Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve.

Chicken Salad

6 chicken breasts, boiled until tender
1 cup chopped sweet pickles
1 cup Renfroe pecans, chopped
1 cup finely chopped celery
1 teaspoon salt
1 cup mayonnaise (approximate)
1 #2 (or 20oz) can crushed pineapple (drained)
1 large onion, chopped
1 teaspoon pepper

Cook chicken breasts with ½ cup chopped celery, onion, salt and pepper until tender. De-bone and finely chop chicken. Add pickles, Pecans, remaining ½ cup of celery, and pineapple. Moisten with mayonnaise to suit your taste.

Congealed Ambrosia Salad

1 8oz carton frozen whipped topping, thawed
1 teaspoon vanilla
2 cups cottage cheese
1 (11oz) can mandarin oranges, drained
1 (20oz) can pineapple tidbits, drained
1 (6oz) package orange flavored gelatin
½ cup Renfroe pecans, chopped
½ cup flaked coconut

Mix together topping and vanilla. Fold in cottage cheese, oranges and pineapple. Sprinkle dry gelatin over mixture; stir well. Spoon into 13"x9"x2" dish. Combine Pecans and coconut, sprinkle over salad. Chill at least 6 hours.

Congealed Waldorf Salad

2 cups boiling water
2 pkgs. raspberry flavored gelatin
1½ cups gingerale
½ cup Renfroe pecans, chopped
1 large apple unpeeled and cut into small pieces
1 stalk celery, cut into small pieces

Dissolve gelatin in boiling water. Add ginger ale and chill until slightly congealed. Fold Pecans, celery and apples into gelatin mixture. Pour into lightly oiled 6½ cup mold. Chill until firm. Unmold and garnish with lettuce leaves and fresh fruit.

Cranberry Banana Salad Mold

1 (3oz) pkg. raspberry gelatin
1 cup boiling water
1 can whole cranberry sauce
2 medium bananas sliced
½ cup Renfroe pecans, chopped

Dissolve gelatin in water. Add cranberry sauce, stir until blended. Chill until thickened. Add sliced bananas and Pecans. Chill until firm. Serve on salad greens.

Cranberry Pecan Salad

1 cup Renfroe pecan halves
2 tablespoons raspberry vinegar
½ teaspoon dijon mustard
½ teaspoon sugar
½ teaspoon salt
Freshly ground black pepper to taste.
6 tablespoons pecan oil (can sub with olive oil)
6 cups mixed salad greens, rinsed and dried
¾ cup dried cranberries
½ cup medium red onion, thinly sliced
crumbled feta cheese

Preheat oven to 400°. Spread pecans evenly on a baking sheet. toast for 8 to 10 minutes, or until lightly browned and fragrant. In a smal bowl, stir together the mustard, vinegar, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in the oil. In a salad bowl, toss together the greens, cranberries, pecans, onion, and cheese. Drizzle with vinaigrette, and toss gently to coat. For a twist on this recipe try using honey toasted pecans instead of toasted pecans.

Florida Pecan Salad

1 Vidalia onion, thinly sliced
1 orange, peeled and thinly sliced
3 cups mixed lettuce leaves, torn into pieces
½ cup Renfroe pecans, chopped
½ cup fresh strawberries, halves or quarters
¼-½ cup french dressing

Toss all of the ingredients together in a large salad bowl. Serve chilled.

Frozen Banana Salad

1 (16 oz) carton sour cream
¾ cup sugar
2 tablespoon lemon juice
dash of salt
2 medium sized ripe bananas, mashed
1 (8 oz) can crushed pineapple, drained
⅓ cup Renfroe pecans, chopped
4 maraschino cherries, drained and chopped
lettuce leaves

Combine first 4 ingredients in large bowl, stir well. Fold in mashed banana and next three ingredients. Spoon evenly into paper lined muffin tins. Freeze until firm, about 3 hours. Unmold on lettuce leaves.

Fruit 'N' Nut Tossed Salad

Dressing:

¼ cup pecan oil (can sub with olive oil)
2 Tbsp + 2 tsp sugar
1 Tbsp minced fresh parsley
Dash hot pepper sauce
2 Tbsp vinegar
¼ tsp salt

In a small bowl, whisk the oil, sugar, vinegar, parsley, salt, and hot sauce until blended. Cover and refrigerate until ready to use.

Salad:

4 cups torn fresh spinach
4 cups torn romaine lettuce
1 (15oz) can mandarin oranges
2 celery ribs, chopped
1 cup fresh strawberries, sliced
4 green onions, chopped
1 cup Renfroe pecans, glazed

In a salad bowl, combine first six ingredients. Drizzle with dressing and toss to coat. Top with glazed pecans. Yeilds 8 to 10 servings.

Grape Turkey Salad

12 cups cubed cooked turkey breast
2 pounds green grapes, halved
5¼ cups diced celery
1½ cups Renfroe pecans, chopped & toasted
3 green onions, sliced
2 cups mayonnaise
1½ cups chicken broth
¾ cup vinaigrette
1 tablespoon prepared mustard

In a very large bowl, combine the turkey, grapes, celery, pecans and onions. In a small bowl, whisk mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and mix well. Cover and chill for at least 4 hours before serving. Refrigerate leftovers.

Mediterranean Chicken-Pecan Salad

5 medium-sized tomatoes, cut into thin wedges
½ cup fresh basil, chopped
1 Tbsp Pecan Oil or olive oil
1 tablespoon fresh lemon juice
1 large garlic clove, minced
3 cups saffron-flavored rice, cooked
3 chicken breast halves, grilled, cut into strips
¾ cup Renfroe Pecan halves or pieces
2 cups salad greens

In a bowl, combine the tomatoes, basil, oil, lemonjuice & garlic. Marinate at room temperature for 20 minutes. Add rice & cooled chicken strips to bowl and stir. Fold in 1/2 cup of the Pecans. Spoon salad into center of serving plates & surround with greens. Scatter remaining Pecans over top of each salad.

Pear & Goat Cheese Salad

Salad:

Shape goat cheese in to walnut sized balls and roll in finely chpped Renfroe pecans. Cut pears in half and remove cores with a melon baller. Place each pear on a plate lined with fresh field greens. Set a cheese ball in each cavity of the pears. Drizzle pears and lettuce with pecan basil vinaigrette.

Pecan Basil Vinaigrette:

½ cup fresh basil, chopped
¼ cup fresh lemon juice
¼ cup pecan oil (or olive oil)
¼ cup vegetable oil
¼ teaspoon salt, or just to taste
Freshly ground black pepper
⅓ cup Renfroe pecans, chopped

In a mixing bowl combine basil and lemon juice. Whisk in oils and season with salt and pepper to taste. At the last minuted fold in the pecans. Serve over above recipe or sliced tomatoes or salad greens. Yeilds 1 cup.

Pear Salad

Salad:

2 Tbsp butter
2 pears (Asian, Bosc, or Anjou), peeled, cored, and sliced thick
½ cup coarsely chopped Renfroe pecans (can be substituted with sliced almonds)
¼ red onion, thinly cut into rings
Feta, Roquefort, or Blue Cheese
Lettuce

Melt butter in a nonstick skillet. Add pear slices and nuts. Cook over medium heat until pears begin to brown then turn to brown the other side. Stir nuts to keep them from burning. Remove pears and nuts and drain on paper towel. Arrange lettuce on salad plates then add the pears and nuts. Top with sliced onion and cheese and dress with orange vinaigrette.

Orange Vinaigrette:

¼ cup orange juice
1 Tbsp fresh lemon juice
½ cup olive oil
1 Tbsp sugar
2 Tbsp red wine vinegar
1 tsp honey
Pinch of salt

Place all ingredients in a jar. Cover and shake until sugar is dissolved.

Rasberry Tang Salad

1 package raspberry gelatin
½ cup boiling water
1 package softened cream cheese (4 oz.)
¼ cup mayonnaise
1 small can crushed pineapple
1 diced banana
¼ cup shredded coconut
½ cup Renfroe pecans, chopped
1 cup whipped cream

Dissolve jello in water and set aside to cool. Blend cheese with mayonnaise (a little at a time.) Gradually add pineapple, banana, coconut and Pecans. When jello begins to cool, add cheese and fruit mixture. Fold in cream and congeal.

Red Ring Salad

2 packages of Jello - Raspberry and Cherry
1 cup hot water
1 can jellied cranberry sauce
1 can crushed pineapple
1 cup Renfroe pecans
1 cup celery

Mix and put in Pyrex dish or mold

Southern Spinach Salad

1 cup dried figs, quartered
1½ cups champagne vinegar
¼ cup diced shallots
1½ cups olive oil
Salt and pepper
3 slices thinly sliced white bread, crusts removed, and halved diagonally, making 2 triangles
¼ lb. blue cheese
½ Vidalia onion, thinly sliced and divided into rings
½ cup Renfroe pecans, toasted
1 large bunch baby spinach

In a small pot over medium heat, rehydrate figs in vinegar for ½hour. Let mixture cool. Place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1½ cups olive oil, salt, and pepper. Preheat oven to 325°. Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points under broiler. While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto two plates, add ½ the onion slices and ½ the toasted pecans. Place 3 hot croutons on each plate.

Strawberry Pecan Spinach Salad

½ cup Renfroe pecan halves, toasted
1 lb baby spinach
1 pint strawberries, hulled, cut into halves
1½ tablespoon poppy seeds
1 cup light vegetable oil
⅓ cup red wine vinegar
2 tablespoons finely chopped onions
¼ cup sugar
1 teaspoon salt
1 teaspoon dry mustard

Combine the spinach, strawberries, pecans and poppy seeds in a large salad bowl. Combine the vegetable oil, red wine vinegar, onions, sugar, salt and dry mustard in a small bowl and whisk well to blend. Pour the desired amount of the dressing over the spinach mixture and toss to coat.

Strawberry Pecan Quinoa Salad

1 cup uncooked quinoa
⅓ cup red onion, chopped
1 Tbsp chopped fresh flat leaf parsley
3 Tbsp Pecan Oil
1 Tbsp apple cider vinegar
1 tsp lemon zest
1 tsp fresh lemon juice
¼ tsp kosher salt
¼ freshly ground black pepper
1 (4 oz) package prosciutto torn into strips
1 Tbsp olive oil
1 cup Renfroe pecan halves, toasted
1 cup quartered fresh strawberries
1 cup feta cheese
½ cup loosely packed arugula

Bring 4 cups of water and quinoa to a boil. Cover, reduce heat to medium low, simmer for 8-10 minutes until tender, and drain. Return quinoa to saucepan, cover, and let stand for 10 minutes. Stir together onion, parsley , pecan oil, vinegar, lemon zest and juice, kosher salt, and pepper. Saute prosciutto in olive oil over medium heat for 3-4 minutes or until slightly crispy then drain well. Toss together onion mixture, prosciutto, quinoa, pecans, strawberries, feta cheese, and arugula. Makes 4 servings.

Strawberry Salad with Poppyseed Dressing

Salad:

1 bag prewashed mixed lettuce leaves
½ cup Renfroe pecan pieces, toasted
¼ cup blue cheese crumbles
1 cup sliced strawberries

Dressing:

3 tablespoons sugar
1½ teaspoons finely shredded orange peel
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon finely chopped onion
Dash black pepper
⅓ cup salad oil
1 teaspoon poppy seeds

Preheat oven to 400°. To prepare dressing, blend all ingredients except oil and poppy seeds in food processor or blender until combined. With processor or blender running, slowly add oil in a steady stream until mixture thickens. Stir in poppy seeds. Serve immediately or cover and store in refrigerator for as long as one week. To prepare berries, gently wash and pat dry. Remove green top and slice top to bottom or side to side. If berries are large, you may need to remove white hull in berries' center by inserting paring knife in top of berry and gently circling the core until it pulls loose. After completing this process, slice berries. In large salad bowl, combine lettuce, sliced strawberries and toasted pecans. Toss with dressing. Add blue cheese crumbles to top. Serve immediately.

Sweet Broccoli Slaw Salad

2 (12 oz) packages broccoli slaw mix
1 cup light or regular mayonnaise
½ cup sugar
2 Tbsp cider vinegar
1 small red onion, chopped
½ cup sweetened dried cranberries
4 bacon slices, cooked and crumbled
½ cup Renfroe pecans, chopped & toasted

Rinse broccoli slaw with cold water then drain well. Stir together mayonnaise, sugar, and vinegar in a large bowl. Then add slaw, onion, and dried cranberries, tossing gently to coat. Cover and chill for 8 hours. Sprinkle with bacon and pecans before serving. Makes 6 to 8 servings.

Tracy's Chicken Salad

3 Chicken Breasts boiled & drained (can substitute 3 cans white meat chicken)
3 Stalks of Celery, finely chopped
½ cup Red Onion, finely chopped
1 ½ Cup Renfroe pecans, chopped & toasted
¼ Cup Dried Cranberries
¼ Cup Grapes, sliced in half
¼ Cup Dried Pineapple
½ tsp Garlic Salt
½ tsp Black Pepper
1 Cup Mayonaise
½ Cup Sour Cream

Mix together, chill & serve. Outstanding!

Wild Rice and Chicken Salad

3½ cups chicken, cubed and cooked
14½oz can chopped ripe olives (drained)
½ cup chopped green onions with tops
½ cup Renfroe pecans, toasted
1 cup chopped celery
1½ cups mayonnaise
2 (6oz) packages Long Grain and Wild Rice (cook according to directions, add no seasonings)
Salt and Pepper to taste

Combine first 6 ingredients then add to cooked rice. Mix well and season with salt and pepper. Chill before serving.

Banana Coconut Bread

¾ cup sugar
¼ cup shortening
2 eggs
1 cup mashed bananas
½ cup shredded coconut
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 cup chopped Renfroe pecans (can use walnuts)

Preheat the oven to 350°. Mix the sugar, shortening, and eggs together and then beat the mixture until light and fluffy. Add the mashed bananas and coconut and stir. Sift the flour with the baking powder, salt and soda. Stir this into the other mixture, string until smooth. Add the nuts and stir again. Pour the batter into a greased 9"x5"x3" loaf pan. Bake in a 350° oven for 60-70 minutes or until the loaf tests done. Remove from the oven and allow to cool. Use 2 spatulas to remove the loaf from the loaf pan, and let it finish cooling on a wire rack.

Banana Nut Bread

½ cup butter, not margarine
¾ cup honey
2 eggs
¾ cup Renfroe pecans, chopped
3 crushed ripe bananas
2 cups whole-wheat flour
3 teaspoons baking powder

Cream butter and honey. Add eggs and mix well. Add the bananas and mix well. Sift the flour and baking powder, then add to the banana mixture. Add the chopped nuts and mix well. Bake in greased loaf pan at 350° for 1 hour.

Cherry Pecan Bread

Bread:

¾ cup sugar
½ cup butter
2 eggs
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup chopped Renfroe pecans
1 (10 oz) jar Maraschino cherries, drained and cut in half
(*Reserve ½ cup of the juice for Glaze*)
1 teaspoon vanilla

Preheat oven to 350°. In a large bowl cream together sugar, butter, eggs until light and fluffy. Combine dry ingredients and add to butter mixture along with buttermilk. Stir until well blended. Stir in Pecans, cherries and vanilla. Pour into two greased 8½"X4½"X2½" loaf pans. Bake 35-40 minutes.

Glaze:

4 Tbsp powdered sugar
½ cup cherry juice

Mix the two ingredients until smooth then drizzle over the warm bread. Let the bread cool for 5 - 10 minutes before removing from the pan.

Chocolate Pecan Butter Bread

½ cup warm water
1 pkg. dry yeast
3½ cups all purpose flour
1 tablespoon sugar
1¼ teaspoon salt
4 eggs, room temp.
1½ sticks butter, softened
1 cup chopped Renfroe pecans
6 oz semisweet chocolate chips

Put water in large mixing bowl, sprinkle in yeast. Stir, allow to stand 5 minutes to dissolve. Add flour, sugar, salt, eggs to yeast mixture. Beat vigorously until well blended. Beat in butter in tablespoon size pieces until batter is smooth. Cover bowl with plastic wrap. Let batter rise to double in bulk. Stir batter down, add Pecans and chocolate chips. Spoon into 2 greased 8½"X4½"X3" loaf pans. Fill pans half full. Bake in preheated 350° oven for about 45 minutes. Cool 5 minutes then turn loaves out on racks.

Easy Cinnamon Rolls

Rolls:

1 package refrigerated bread sticks
1 tablespoon melted butter
4 teaspoons brown sugar
½ teaspoon cinnamon
½ cup chopped Renfroe pecans
½ cup raisins, optional

Unroll breadsticks, place on wax paper and slightly flatten. Brush with melted butter. Combine sugar and cinnamon and sprinkle over dough. Press pecans and/or raisins into dough. Roll up each jelly-roll style. Seal and place in a 8" round baking pan which has been greased. Bake at 350° for 20-25 minutes or until brown. Drizzle with orange icing while warm.

Orange Icing:

½ cup powdered sugar
¼ tsp vanilla extract
2 tsp orange juice

Combine ½ cup powdered sugar, ¼ teaspoon vanilla, and 2 teaspoons orange juice. Drizzle over rolls. Eat while warm.

Mini-Cinnis

2 (8 oz) cans refrigerated crescent rolls
6 tablespoons butter or margarine, softened
⅓ cup firmly packed brown sugar
¼ cup chopped Renfroe pecans
1 tablespoon sugar
1 teaspoon ground cinnamon
⅔ cup powdered sugar
1 tablespoon milk or half-and-half
¼ teaspoon almond or vanilla extract
⅛ teaspoon salt

Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next four ingredients; spread mixture evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into six (1" thick) slices, using a serrated knife. Place rolls, ¼" apart into two 8" greased cakepans. Bake at 375° for 15-18 minutes or until golden. Cool 5-10 minutes.

Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls.

Sticky Buns

Buns:

1 envelope active dry yeast
2 Tbsp warm water
¼ cup boiling hot milk
½ cup granulated sugar
3 Tbsp shortening
½ tsp salt
1 large egg
2 cups sifted all-purpose flour
1 tsp grated orange peel
¼ tsp ground ginger

Pecan Pan Coat:

1 Tbsp melted butter
½ cup chopped Renfroe pecans
¼ tsp cinnamon
2 Tbsp dark corn syrup

Sprinkle yeast in warm water and let stand for 5 minutes to activate. Meanwhile, stir hot milk, ¼ cup sugar, shortening and salt together. When lukewarm add egg, ¼ cup flour, lemon peel, ginger, and yeast. Beat with a mixer at medium speed for 2 minutes. Stir in the remaining flour to make a moderately soft dough. Knead the doug for a few seconds to smooth out and then round it up, cover it, and let it rise for about 1 to 1½ hours or until doubled. During this time prepare your Pecan Pan Coating. After dough has risen, turn out onto a floured board and roll into an 8x12 inch rectangle. Spread with butter and sprinkle ½ a cup of pecans and remaining ¼ cup sugar mixed with the cinnamon. Roll tightly starting from the long side of the dough and cut into 1 inch slices. Arrange cut-side-down in prepared pan placing 3 rolls in the center and 9 around outside. Cover and let rise for another 45-50 minutes or until doubled again. Bake for 375° for about 245 minutes or until browned and baked through. Loosen edges, invert over plate, and let pan rest on rolls until the pan coating drains on top. Serve warm, makes 12 rolls.

Blueberry Pecan French Toast

8 cups sweet French bread, cut into 1" cubes
5 eggs
1 cup sugar
1 teaspoon nutmeg
3 cups milk or half n half
3 cups fresh or frozen blueberries
1 cup Renfroe pecan pieces
¼ cup butter
½ cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and put in refrigerator overnight.

In morning, mix 1 cup blueberries into bread and put in greased 8"x11" baking pan. Sprinkle balance of blueberries on top, then pecans. In a pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325° for 1 hour or until puffed.

French Toast Casserole

Casserole:

1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 Tbsp granulated sugar
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground nutmeg
½ cup Renfroe pecans, chopped
Dash salt

Slice French bread into 1" cubes. Generously butter a 9"X13" pan or spray with Pam. Combine the eggs, sugar, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, salt and pecans. Whisk till well blended. Pour mixture over the bread cubes, making sure all are covered. Cover with saran wrap and refrigerate overnight. Next morning, heat oven to 350°. Spread the praline topping evenly over the bread-custard mixture and bake for 45 minutes. Put pan on cookie sheet as praline topping may bubble over. Casserole will puff and turn lightly golden. Sprinkle powdered sugar over individual servings, and can be served with maple syrup.

Praline Topping:

1½ sticks butter
1 cup packed light brown sugar
1 cup Renfroe pecans, chopped
2 Tbsp light corn syrup
½ tsp ground cinnamon
½ tsp ground nutmeg

Combine all ingredients in a bowl and mix well. Can also be done night before.

Puffed French Toast

Puffed Toast:

5 large eggs, lightly beaten
1½ cup milk
1 cup cream or half-and-half
1 teaspoon vanilla
½ teaspoon cinnamon
8 slices firm, buttered, white bread

Butter a 9"x13" oven proof glass baking dish. Mix eggs, milk, cream, vanilla, and cinnamon. Arrange buttered bread slices in the baking dish. Pour egg mixture over the bread. Cover and refrigerate overnight.

Topping:

8 tablespoons unsalted butter, softened
1 cup light-brown sugar, firmly packed
2 tablespoons maple syrup or honey
1 cup chopped Renfroe pecans

Preheat oven to 350°. Prepare topping. Mix butter, sugar, and syrup in a bowl. Stir in pecans. Spread topping evenly over bread. Bake until golden, about 40 minutes. Serve hot with preserves, stewed fruit compote or whipped cream.

Hawaiian Bread

3 cup flour
2 cup sugar
1 teaspoon soda
1 teaspoon cinnamon
1 cup chopped Renfroe pecans
2 teaspoons vanilla
3 eggs, beaten
1¼ cups vegetable oil
2 cup mashed bananas
1 (8 oz) can crushed pineapple, drained

In a large bowl, combine dry ingredients; stir in nuts. Set aside. Combine remaining ingredients in another medium sized bowl. Pour wet ingredients into dry ingredients and stir until just moist. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour & check for doneness. Cool 10 minutes on wire rack before removing from loaf pans. Run knife around edges and carefully invert onto wire rack.

Jamaican Banana Bread

Cooking spray
2 Tbsp margarine, softened
2 Tbsp cream cheese
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ tsp baking soda
⅛ tsp salt
1 cup mashed ripe banana
½ cup skim milk
2 Tbsp + 2 tsps dark rum
½ tsp grated lime rind
2 tsp lime juice
1 tsp vanilla extract
¼ cup + 2 Tbsp Renfroe pecans, chopped & toasted
¼ cup + 2 Tbsp flaked sweetened coconut
¼ cup packed brown sugar
2 tsp margarine
2 tsp lime juice

Preheat oven to 375°. Coat an 8"x4" loaf pan with cooking spray; set aside. With a mixer beat 2 Tbsp margarine and cheese at medium speed, add 1 cup sugar, and continue beating. Then add egg and beat well. Combine flour, baking powder, baking soda, and salt. Combine banana, milk, rum, lime rind, lime juice, vanilla extract, and stir well. Slowly combine flour mixture, cream mixture, and banana mixture until it forms a batter. Stir in ¼ cup pecans and ¼ cup coconut. Pour batter into prepared loaf pan and bake at 375° for 50-60 minutes or until toothpick inserted comes out clean. Let cool in pan 10 minutes then remove and let cool slightly on a wire rack. Combine brown sugar and 2 tsp each margarine, lime juice, and rum in a saucepan and bring to a simmer. Cook 1 minute stirring constantly. Remove from heat and stir in 2 Tbsp each pecans and coconut then spoon over the loaf.

Banana Muffins

½ cup butter or margarine
1 teaspoon vanilla
¾ cup sugar
2 eggs
2 cups all purpose flour or 1 cup all purpose flour and 1 cup wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 cup mashed ripe bananas
¾ cup semi-sweet chocolate chips
¾ cup Renfroe pecans, chopped

Preheat oven 350°. Cream butter, adding sugar gradually then vanilla. Add eggs one at a time; then add dry ingredients alternating with bananas. Fold in chocolate chips and Pecans. Pour mixture into well greased muffin cups. Bake 25 minutes.

Blueberry Pecan Muffins

4 oz small blueberries
2 oz Renfroe pecans, finely chopped
5 oz plain flour
½ tablespoon baking powder
¼ teaspoon salt
1 large egg
1½ oz. caster sugar
4 oz milk
2 oz butter, melted and cooled slightly
½ teaspoon pure vanilla extract

Topping:

2 oz pecans, finely chopped
4-6 teaspoons demerara sugar, to taste

Preheat the oven to 400°. Sift the flour, baking powder and salt into a large bowl. In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Return the dry ingredients to the sieve and sift them straight on to the egg mixture. Quickly fold the dry ingredients into the wet ones; don't overstir. Fold the blueberries and pecans into the mixture. Spoon batter into two well-greased mini-muffins pans. Top with chopped pecans and sugar mixture. Bake on an upper rack for 20 minutes or until well risen and brown. Cool 5 minutes before removing from pans.

Cranberry Bran Muffins

Muffins:

¾ cup whole bran cereal
¾ cup milk
1 slightly beaten egg
¼ cup packed brown sugar
¼ cup cooking oil
1 cup flour
¼ cup wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup coarsely chopped cranberries

In a small bowl combine bran cereal and milk. Let stand 5 minutes. Stir in egg, brown sugar and oil. In a medium bowl combine flour, wheat germ, baking powder, baking soda and salt. Add bran mixture. Stir just until moistened. Fold in cranberries. Fill paper bake cup, lined or greased muffin cups, full almost to top. Sprinkle with Crunchy Topping. Bake in a 400° oven 20 minutes or until done. Makes 8 large muffins.

Crunchy Topping:

2 Tbsp Renfroe pecans, finely chopped
1½ Tbsp wheat germ
1 Tbsp flour
¼ tsp ground cinnamon
2 Tbsp butter, melted

In a small bowl combine 2 tablespoons finely chopped Pecans, 1½ tablespoons wheat germ, 1 tablespoon flour and ¼ teaspoon ground cinnamon. Stir in 2 tablespoons melted butter.

Molasses Bran Muffins

1 cup all purpose flour
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 egg
½ cup dark molasses
¼ cup peanut oil
⅔ cup 100% bran
½ cup sugar
½ hot water
1 cup Renfroe pecans pieces

In a small bowl, combine flour, baking soda, cinnamon, ginger and nutmeg; set aside. In large bowl, with electric mixer at medium speed, beat egg, molasses and peanut oil until well blended. Stir in bran, sugar and hot water until blended. Add flour mixture, a little at a time, beating well after each addition. Stir in Pecan pieces. Pour into muffin tins lined with baking cups. Bake at 350° for 20-25 minutes or until done.

Orange Bran Muffins

4 cups bran flakes or Raisin Bran
1½ cup buttermilk
1 small can orange juice concentrate, thawed
½ cup vegetable oil
2 beaten eggs
1 lemon, juiced with rind
2½ cups flour
1½ cups sugar
2½ tsp baking soda
1 tsp salt
1 cup Renfroe pecans, chopped small

Combine first six ingredients in a bowl and gently stir with a spoon. In another bowl, combine flour, sugar, baking soda, and salt. Add bran mixture, stirring until just moistened. Add pecans and pour into muffin cups only filling ½ way. Bake at 400° for 15-20 minutes.

Orange Pecan Cream Cheese Muffins

3 oz pkg cream cheese, softened
1 cup prepared biscuit mix
¼ cup sugar
1 egg, beaten
½ cup orange juice
¼ cup chopped Renfroe pecans
6 teaspoons orange marmalade

With electric mixer, beat cream cheese until whipped. Add biscuit mix and sugar with fork. Stir liquids into dry ingredients until just combined (batter should be lumpy.) Fold in chopped Pecans. Generously oil muffin pan. Spoon ¼ cup batter into each cup. Drop one teaspoon orange marmalade into center of each muffin. Fill cups with remainder of batter, about ¼ cup per muffin. Bake at 400° for 20 minutes. Yields 6 jumbo muffins. (Can be poured into loaf pan to make bread.)

Pecan Apple Muffins

1 large granny smith apple, peeled and diced
1 cup sugar
2 cups flour
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ vegetable oil
1 egg
2 tsp vanilla
1 cup raisins
1 cup Renfroe pecans, chopped

Mix apples and sugar and set aside. Stir flour, baking soda, cinnamon, and salt with a fork. Mix together vegetable oil, egg, and vanilla in a mixing cup. Stir oil mixture into sugared apples. Slowly stir in flower mixture. Fold in raisins and chopped pecans then pour the mixture into a greased muffin tin and fill each cup ¾ full. Bake in preheated, 350° oven for 20 minutes. Yeilds 24 medium muffins.

Pecan Pie Muffins

1½ cups Renfroe pecans, chopped
1 cup firmly packed brown sugar
½ cup all purpose flour
2 large eggs, beaten
½ cup butter, melted

Combine first 3 ingredients in a large bowl and stir together. make a well in the center of the mixture. Beat eggs until foamy then stir in the melted butter. Add to center well of the dry ingredients and stir until just moist. Place foil baking cups in muffin pans and coat with non-stick cooking spray. Spoon batter into each cup fillin ⅔ full. Bake at 350° for 20 minutes or until done. Remove from pan immediately and cool on a wire rack. Yeilds 9 - 12 muffins.

Rasberry Muffins

1½ cups flour
1 cup sugar
1½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 (12 oz) package frozen unsweetened raspberries, thawed
2 eggs, beaten
⅔ cup vegetable oil
½ cup Renfroe pecans, chopped

Combine the flour, sugar, cinnamon, baking soda and salt in a bowl and mix well. Make a well in the center of the flour mixture. Add the undrained raspberries and eggs to the well and stir to mix. Stir in the oil and pecans. Spoon the batter into lightly greased muffin cups. The muffin cups will be full; the batter is heavy and will not overflow.

Bake at 400° for 15-20 minutes or until the muffins test done. Cool in pan for 5 minutes. Remove to a wire rack to cool completely. May bake in a greased and floured 5"x9" loaf pan at 350° for 1 hour or until a wooden pick is inserted in the center comes out clean.

Rene's Apple Muffins

2 large Granny Smith apples, peeled and finely diced
1 cup sugar
2 cups flour
2 teaspoons soda
2 teaspoons cinnamon, heaping
½ cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup raisins
1 cup Renfroe pecans, chopped

Mix apples and sugar and set aside. Stir flour, soda, cinnamon and salt with a fork. Mix together vegetable oil, egg and vanilla in a mixing cup. Stir oil mixture into apples. Stir in flour mixture. Stir in raisins and pecans. Drop into well-greased muffin tins, filling ¾ full. Bake in preheated 350° oven for 20 minutes. Makes 24 medium muffins.

Zucchini Oatmeal Muffins

2½ cups all-purpose flour (White Lily)
1¼ cups sugar
½ cup quick oatmeal
1 tablespoon baking powder 1 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 medium zuchini (10 oz grated, unpeeled)
¾ cup salad oil
1 cup Renfroe Pecans, chopped

Combine the first six ingredients in a large bowl. In a medium bowl, beat eggs slightly. Then stir in zucchini and oil. Combine wet ingredients and dry ingredients, then add nuts. Spray muffin tins well with Pam or use cupcake liners. Fill 18 or 20 muffin pan cups with the batter. Bake in preheated 375° oven 20-25 minutes.

Re-heat in 300° oven. These muffins keep well in the refrigerator for 2-3 days. After that, they freeze well.

Orange Nut Bread

3 cups Bisquick baking mix
⅔ cup sugar
3 eggs
¾ cup orange juice
¾ cup Renfroe pecans, chopped
2 Tbsp grated orange peel

Heat oven to 350°. Prepare a loaf pan. Beat baking mix, sugar, eggs, orange peel and juice in a large mixer bowl on low speed for 30 seconds. Then beat on medium speed for 3 minutes. Stir in pecans and spread in pan. Bake for 55 to 65 minutes. Cool for 10 minutes and remove from pan. Spread with orange glaze.

Orange Glaze:

Mix 1 cup powdered sugar, ¼ cup melted butter, and 1 Tbsp orange juice until sugar is dissolved.

Orange Pecan Bread

2 Tbsp shortening
1 cup honey
1 egg, beaten
¾ cup orange juice
1½ Tbsp grated orange rind
2½ tsp baking powder
½ tsp salt
⅛ tsp baking soda
¾ cup Renfroe pecans, chopped
2¼ cup plain flour

Cream shortening and honey. Add beaten egg and orange rin. Sift dry ingredients together add alternately with orange juice to honey mixture. Add chopped pecans and pour into a greased, wax-paper lined, loaf pan. Bake at 325° for 1 hour and 10 minutes or until browned.

Party Pecan Orange Bread

¼ cup butter, softened
¾ cup sugar
2 eggs, beaten
2 tsp grated orange rind
2 cups flour
2½ tsp baking powder
1 tsp salt
¾ cup orange juice
1 cup Renfroe pecans, chopped

In a large mixing bowl cream butter. Gradually add the sugare. Then add grated orange rind and beaten eggs and mix well. Sift together flour, baking powder, and salt. Add small amounts of flour mixture to the creamed mixture anternately with the orange juice, begin and ending with the flour mixture. Stir in the chopped pecans and pour batter into a grease 8x4 inch loaf pan. Bake at 350° for 50 to 55 minutes. Cool for 15 minutes in the pan then remove and let cool completely. Cover with orange glaze and serve.

Orange Glaze:

1 cup powdered sugar
¼ cup melted butter
1 Tbsp orange juice

Combine all ingredients in a bowl and stir until sugar is dissolved.

Peach Bread

32 oz peach slices
1 cup sugar
½ cup shortening
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1½ teaspoon vanilla
½ cup finely chopped Renfroe pecans
1 teaspoon cinnamon

Drain peaches, saving syrup, and chop into fine pieces. Set aside. Cream together sugar with shortening. Add eggs and continue to mix. Fold in dry ingredients, except cinnamon. Using a wooden spoon fold in vanilla and pecans. Stir in chopped peaches. Pour into greased 8" square pan or 9"x5" loaf pan. Sprinkle with cinnamon. Bake at 325° for 1 hour 5 min. Cool for 20 minutes before removing from pan.

Pecan Wheat Bread

2 cups whole-wheat flour
2½ cups all-purpose flour
5 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 cup brown sugar
3 cups sour milk or buttermilk
4 tablespoons salad oil
1½ cups chopped Renfroe pecans

Preheat oven to 350°. Stir unsifted whole-wheat flour into sifted all-purpose flour, baking powder, baking soda, and salt. Sift together. Stir in 1 cup firmly packed brown sugar. Add sour milk or buttermilk and salad oil; stir smooth. Add Pecans. Pour into 2 well-greased loaf pans. Bake for about 80 minutes. Yields: 2 Loaves

Pecan Raisin Scones

2 cup flour
2 tsp baking powder
⅔ cup sugar
⅓ cup butter, melted
½ cup raisins
½ Renfroe pecans, chopped
2 eggs
½ cup sour cream
1 tsp vanilla

Mix together first four ingredients until mixture resembles course meal. Blend together eggs, sour cream, and vanilla. Add to flour mixture until well blended. Do not over mix, it should be lumpy. Mix in raisins and pecans the spread the batter into a spring-form pan. Bake at 350° for 25-30 minutes or until it starts to brown. Allow to cool in the pan. Cut into wedges and serve with coffee.

Pineapple Banana Pecan Bread

2 cups sifted flour
1 teaspoon baking flour
½ cup brown sugar
1 cup Pecans
1½ mashed ripe bananas
1 egg, beaten
2½ tablespoon vegetable oil
1 teaspoon vanilla
1 cup crushed pineapple (in unsweetened pineapple juice)

Stir flour and soda in a bowl. Add brown sugar and mix well. Combine egg, oil and vanilla and add to dry ingredients. Mix until ingredients are moistened. Mix bananas and pineapple (do not drain) together and then add to mixture. Fold in pecans. Grease a loaf pan and spread mixture evenly in pan. Bake 45 minutes (or until done) in a 350° oven. Cool before slicing.

Plum Bread

2 cups self-rising flour
1 cups sugar
1 cup Crisco oil
3 eggs
2 small jars Plum Baby Food
1 cup Renfroe pecans, chopped

Mix above ingredients. Grease and flour tube pan. Bake 1 hour at 350°.

Poppyseed Pecan Bread

2⅓ cups sugar
1½ cups vegetable oil
1½ cup buttermilk
1½ teaspoons vanilla
1½ teaspoons melted butter
1½ teaspoons flavoring
3 cups all purpose flour
3 eggs
1½ teaspoons salt
1 teaspoon baking soda
1 cup Renfroe pecans, chopped- more is better
1½ tablespoons poppy seed

Grease pans and put paper in bottom of pan. Mix all ingredients together. Pour into three 8½"X4½"X2½" pans. Bake at 350° for 50-60 minutes, until toothpick comes out clean.

Glaze:

½ teaspoon each of vanilla, melted butter and almond flavoring; ¼ cup of orange juice and ½ cup of confectioners sugar. Brush glaze on loaves while warm. Delicious with cream cheese spread on baked bread.

Slow Cooker Honey Apple Pecan Caramel Monkey Bread

¾ cup water
1 pck Country Home Creation's Honey Apple Pecan Dip Mix, dry
1 stick of butter
1 pck Country Home Creation's Caramel Apple Dip Mix, prepared
(8 oz. cream cheese)
2 cans buttermilk biscuits
½ cup Renfroe pecan pieces, roasted and salted

Put ¾ cup of water in bottom of slow cooker. Add packet of Honey Apple Pecan Dip Mix, stir. Put lid on slow cooker and cook on high for about 15 minutes. Add one stick of butter and let it melt, stir. Add prepared Caramel Apple Dip and let it all melt together. Take 2 cans big buttermilk biscuits and cut each biscuit into 1" cubes and drop into slow cooker mixture a few pieces at a time and carefully stir once all are in. Place lid on for about one hour. After 1 hour carefully toss/turn over biscuit/dough pieces. Sprinkle with roasted and salted pecan pieces and place lid back on for about a half hour before serving.

Sweet Potato Pecan Bread

¼ cup butter
½ cup firmly packed brown sugar
2 eggs beaten
1 cup sweet potatoes, cooked and mashed
*can sub fresh for canned*
3 Tbsp milk
1 tsp grated orange rind
2 cups self rising flour, sifted
¼ tsp nutmeg
¼ tsp allspice
½ cup Renfroe pecans, chopped

Preheat oven to 350°. Grease a px5x3 inch loaf pan. Cream the butter thin add the brown sugar until light and fluffy. Add eggs, milk, sweet potatoes, and orange rind and beat with a mixer until thoroughly combined. Add flour, nutmeg and allspice to sweet potatoe mixture with pecans. Mix thoroughly until smooth. Turn batter into prepared pan and bake for 45-50 minutes. Let cool in pan for 10 minutes then remove to cake rack to cool completely before slicing.

Vegan Cranberry Pumpkin Bread

1 cup Renfroe pecan pieces
2 cups whole raw cranberries
1½ cups white flour
¼ cup pecan meal
¾ cup granulated sugar
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
1 cup canned pumpkin puree
5 Tbsp canola oil
2 tsp grated orange zest
3 Tbsp water

Preheat oven to 350°. Lightly spray a 9 inch square or round cake pan with vegetable oil. In the work bowl of a food processor, process the cranberries a few times until approximately quartered (or chop by hand). Transfer the cranberries to a small bowl. Add the dry ingredients to the bowl of a food processor and process briefly to blend.

In a large mixing bowl, mix together the remaining wet ingredients. Then add in the dry ingredients, the cranberries, and the pecan pieces. Mix as little as possible leaving the batter airy and light. Scrape the batter into the prepared pan.

Bake until the bread has shrunken slightly away from the sides of the pan and a tester is inserted in the center comes out clean (about 45 minutes, or 55 minutes if using a loaf pan).

Crunchy Baked Ham

1 boneless ham, about 10 lbs
1 cup firmly packed brown sugar
3 tablespoons honey
3 tablespoons prepared yellow mustard
1 cup chopped Renfroe pecans
⅛ teaspoon ground cloves, if desired

Bake ham as directed on wrapper. Meanwhile, combine brown sugar, honey, mustard, pecans, and cloves to make a thick paste. Thirty minutes before ham is cooked, remove from oven. Remove rind, if any, from ham; spread thickly with sugar mixture. Bake 30 min. longer, until glazed.

Honey Pecan Pork Chops

4 (¼ inch thick) bone-in pork chops
¼ cup all purpose flour
1 Tbsp butter
¼ cup honey
¼ Renfroe pecans, chopped
½ tsp Greek seasoning
¼ tsp ground red pepper

Dredge pork in flour. Melt butter in a large skillet over high heat. Add pork and cook for 4 minutes on each side or until browned. Remove pork chops and drain on paper towels. Keep warm. Stir together honey and the remaining ingredients then add to skillet. Reduce heat to medium-low and cook covered for 7 minutes. Serve pork chops with sauce.

Meat Loaf With Pecan Stuffing

Pecan Stuffing:

2 cups whole wheat bread crumbs
1 egg
½ cup Renfroe pecans, chopped
¾ cup meet stock or water
½ cup celery, chopped

Combine all ingredients in a mixing bowl and set aside.

Meat Loaf:

1½ lbs ground beef
1 egg
½ cup green pepper, chopped
½ cup onion, chopped
1 Tbsp worcestershire sauce
1 tsp salt
¼ tsp pepper
1 cup milk

In a large bowl, combine all ingredients. Press ½ of the mixture into a greased loaf pan. Place pecan stuffing on top of meat in pan, then press remaining meat on top of stuffing. Bake at 350° for 1½ hours. Let rest and cool slightly before removing and serving. Yeilds 10 servings.

Pecan Crusted Pork Loin

1 (1-2 lb) pork tenderloin
2 Tbsp butter
2 Tbsp pecan oil or olive oil
⅓ cup all purpose flour
1 large egg
½ cup Renfroe pecans, coarsely ground

Slice tenderloin into ½ inch medallions and season with sal and pepper. In a small bowl, whisk egg until frothy. Dredge each slice of pork with flour then dip into egg. Then dredge in ground pecans thoroughly coatin both sides. Heat large sauce pan medium to med-low heat and add oil and butter. When the butter starts to foam place pork in skillet and cook for 5-7 minutes or until pork is no longer pink in the center.

Roast Beef Pita Supreme

¼ pound sliced lean roast beef, cut into strips
2 cups torn romaine lettuce
1 small orange, peeled and cut into chunks
2 tablespoons balsamic vinegar
1 tablespoon Renfroe pecans, coarsely chopped
¼ teaspoon dried basil
2 small oat bran pita breads, halved

In a medium bowl, combine beef, lettuce, orange, vinegar, pecans and basil. Divide the beef mixture among the four pita halves.

Baked Chicken with Pecans

1 large onion
1 clove garlic
½ bell pepper
½ cup flour
1 tablespoon paprika
½ cup butter or margarine
6 chicken breasts
1 cup fresh tomatoes, quartered
¼ cup fresh parsley or 2 teaspoon dried
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 teaspoon thyme
2 tablespoons vinegar
2 tablespoons dry mustard
1 cup currants or white raisins
1 cup fresh mushrooms or a 4¼ oz. can drained
½ cup Renfroe pecans, coarsely chopped

Chop and sauté onion, garlic and bell pepper. Set aside. Mix together flour and paprika. Dip chicken breasts in melted butter and then in flour mixture. Brown and place in 3½ qt. casserole dish. Add sautéed ingredients to top of chicken, along with tomatoes and parsley. Mix together Worcestershire sauce, curry powder, thyme, vinegar and dry mustard and pour over chicken. In preheated 300° oven, bake 40 minutes. Then add currants, mushrooms and Pecans. Bake 15 minutes longer.

Chicken A L'Orange

½ cup all-purpose flour
2 teaspoons grated orange peel
1 teaspoon paprika
¾ teaspoon pepper, divided
3 lbs. chicken parts, skinned
1 tablespoon vegetable oil
½ cup water
1½ cups orange juice
½ cup chopped Renfroe pecans
2 tablespoons light brown sugar
¾ teaspoon cinnamon
1¼ teaspoons ginger

In a paper or plastic bag combine flour, orange peel, paprika, and ½ teaspoon pepper. Remove 2 tbs. of the flour mixture; set aside. Add a few pieces of chicken to the bag at a time; coat well, shaking off excess flour. In a large skillet heat oil until hot. Add chicken; brown on all sides. Add water; bring to a boil. Reduce heat and simmer, covered, until chicken is tender, about 30 minutes. Remove chicken to a serving platter; keep warm. Stir in reserved flour mixture to skillet. Add orange juice, pecans, brown sugar, cinnamon, ginger, and remaining ¼ teaspoon black pepper. Cook and stir until thickened, about 1 minute. Spoon sauce over chicken. Garnish with orange slices, if desired. 4 servings.

Chicken Packets

2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
1 teaspoon chopped chives
2 teaspoons milk
½ cup Renfroe pecan pieces
Salt to taste
2 pkg. refrigerated crescant rolls
¼ cup melted margarine

Mix chicken, cream cheese, chives, milk, pecans and salt in a medium bowl (mixing with hands works best) to make filling. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about ¼ cup of chicken mixture into thecenter of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted margarine. Place packet on a baking sheet. Bake in a preheated 350° oven for 20 minutes or until golden brown.

Chicken Pecan Quiche

1 cup flour
1½ cup sharp cheddar cheese, shredded
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon coarse pepper
⅓ cup vegetable oil
3 eggs, beaten
8 oz sour cream
¼ cup mayonnaise
½ cup chicken broth
2 cup chicken, cooked and cooled
½ cup sharp cheddar cheese, shredded
¼ cup onion, minced
¼ teaspoon dillweed
¼ cup Renfroe pecans, chopped

Combine first five ingredients. Stir in oil and set aside ¼ of mixture. Put remaining in bottom of 9" pie plate. Bake 10 minutes at 350°. Combine rest of ingredients and put into crust. Sprinkle remaining ¼ of mixture on top and bake at 325° for 45 minutes.

Chicken Supreme in Cantaloupe Shells

4 cantaloupes
5 cups diced, cooked chicken
1 teaspoon salt
1 teaspoon curry powder
1 cup chopped Renfroe pecans
¼ cup chopped green onions
1 teaspoon grated lemon rind
½ cup lemon juice
1 cup mayonnaise

Halve, peel and dice one cantaloupe to make 1½ cups. Place chicken in large bowl. Sprinkle with salt and curry. Mix well. Add diced melon, pecans, onions and lemon rind. Pour on lemon juice. Mix gently. Cover. Refrigerate to chill until serving time. Cut remaining three cantaloupes in half. Scrape out seeds. Scallop or zig-zag edges. Cover with plastic wrap and refrigerate. At serving time, fold mayonnaise into chicken mixture. Spoon into melon halves. Garnish with mint. Makes 6 servings.

Crunchy Chicken Pie

3 chicken breasts
3-6 ribs celery, chopped
1½ cups Renfroe pecan pieces
1 (8oz) carton sour cream
Salt to taste
Pepper to taste
1 cup grated cheese
1 9" pie shell, baked

Cook chicken and cut into bite-size pieces. Mix all ingredients except cheese and fill the pie shell. Sprinkle cheese abundantly over the top and bake 15-20 minutes at 300°.

Grilled Chicken Salad With Peach Salsa

2 Tbsp lime juice
2 Tbsp honey
1 Tbsp soy sauce
1 Tbsp jalapeño pepper, seeded and minced
1 lb chicken breast, boneless and skinless
8 cups mixed fresh salad greens
¼ cup cilantro peach vinaigrette
1⅓ cup peach salsa
¾ cup Renfroe pecans, toasted

Marinade: In a small bowl combine lime juice, honey, soy sauce, and jalapeño pepper.

Chicken: Place chicken in a shallow container or zip lock bag and cover with the marinade for at least 2 hrs in the refrigerator. Remove chicke from marinade (discard marinade after use) and grill until done. (internal temp 165°) Let chicken stand for 5 minutes then cut into thin strips.

Salad: Toss salad in vinaigrette and arrange on a large serving platter or 4 individual plates. Top evenly with chicken, peach salsa, and toasted pecans.

Honey Mustard Pecan Chicken

4 chicken breast halves, skinned and boned
¼ cup honey
¼ cup Dijon mustard
1 cup finely chopped Renfroe pecans

Place each piece of chicken between 2 sheets of wax paper; flatten to ¼ thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard; spead on both sides of chicken and dredge chicken in Pecans. Arrange chicken in a lightly greased shallow baking dish. Bake at 350° for 30 minutes or until tender. Serves 4.

Lemony Pecan Chicken

1 cup chopped fresh parsley
½ cup grated Parmesan cheese
½ cup chopped Renfroe pecans
2 cloves garlic
1 tablespoon dried basil
3 tablespoon lemon juice
⅓ cup peanut oil
6 skinned and boned chicken breast halves
⅛ teaspoon salt
lemon slices and wedges, fresh parsley sprigs for garnish

Stir together parsley, cheese and pecans. Set aside ⅔ cups of this mixture. Add the ⅓ cup remaining parsley mixture with garlic, basil, lemon juice in blender. Process until smooth, stopping once to scrape down sides. Turn on high, gradually adding oil in a slow, steady stream. Process until blended. Arrange chicken halves in an ungreased 11"x7"x1½"" baking dish; sprinkle with salt. Pour mixture from blender over chicken; sprinkle with reserved ⅔ cup parsley mixture. Bake at 350° for 30 minutes or until done; garnish, if desired. Serves 6.

Oven-Fried Pecan Chicken

1 cup prepared biscuit mix
½ teaspoon salt
2 teaspoons paprika
½ teaspoon poultry seasonng
1 cup finely chopped Renfroe pecans
1 broiler-fryer (2½-4 lbs.) cut in serving pieces
½ evaporated milk
½ cup melted butter

Combine biscuit mix, seasonings and Pecans. Dip chicken pieces in evaporated milk, then coat well with flour mixture. Place in 13"x9"x2" baking dish. Pour melted butter over chicken, completely covering every piece. Bake in 375° oven for 2 hours. 4-5 servings.

Pecan Bacon Chicken Salad Sandwich

4 bone-in, skin-on chicken breast
1½ cups Renfroe Pecans, chopped
1 pack thick cut bacon
1½ cups Hellman's mayonnaise
½ cup relish
2 stalks celery, diced
½ bell pepper, diced
1 small white onion, diced
1½ tablespoon creole seasoning
1½ tablespoon garlic powder
1½ tablespoon onion powder
1 tablespoon black pepper
pinch of cayenne
extra virgin pecan oil (or olive oil)

Preheat oven to 350°. Mix all spices and set aside. Rinse chicken and pat dry. Place chicken on a baking sheet and coat with pecan oil on both sides. Sprinkle seasoning blend on both sides and lift the skin lightly to get some seasoning underneath. Reserve remaining seasoning. Roast chicken for about 35 to 40 minutes or until the internal temp is 165°. Remove chicken and set aside to cool. While the chicken cools cook the bacon until it is crispy. Add vegetables and one cup of pecans to a food processor or blender and mix well making sure not to mush the vegetables then place into a bowl. Shred the chicken, discarding the bones, then put the chicken and skin in the food processor and process until smooth. Combine chicken in the bowl with the veggies. Mix in the mayonnaise, relish and remaining seasoning blend and mix well. Then fold in the bacon and remaining, coarsely chopped pecans and mix well. Chill in refrigerator until ready to serve. Serve on toast with lettuce and tomato.

Pecan Chicken

6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 teaspoons salt
¾ cup ground Renfroe pecans
2 whole eggs
2 tablespoons milk
2 tablespoons honey
½ teaspoon salt
½ teaspoon black pepper, course ground fresh

Marinate the chicken breasts in iced salt water for ½ hour. Beat milk with honey, then add beaten edds, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375°, or until the breasts are done through.

Pecan Crusted Chicken

Sauce:

½ cup sour cream
2 Tbsp spicy mustard
½ tsp sugar
Pinch of salt

In a small bowl, whisk all ingredients together then set aside or refrigerate.

Chicken:

¾ cup Renfroe pacans, finely chopped
2 Tbsp cornstarch
2 Tbsp parsley, minced
¾ tsp dried thyme
½ tsp salt
¼ tsp ground mustard
¼ tsp cayenne pepper
1 egg
4 boneless, skinless chicken breasts
2 Tbsp pecan oil

In a shallow bowl, combine the frist 7 ingredients. In another shallow bowl, beat the egg. Dip the chicken in the egg then roll it in the pecan mixture. Cook the chick in oil, in a large skillet for 15-20 minutes or until juices run clear. Serve chicke with sauce. Yeilds 4 servings.

Pecan-Crusted Southern Fried Chicken

Vegetable oil, for frying
½ pound Renfroe pecan pieces
2 cups flour
1 large frying chicken, cut into 8 pieces, about 3½ pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
Salt and freshly ground black pepper
3 eggs, beaten
3 tablespoons milk

Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely.

Gently lay half of the chicken in the hot oil, skin side down. Fry for 6 minutes, turn and cook pieces 6 minutes more or until golden brown and the chicken is done. Remove pieces to a paper-lined plate. Sprinkle with more Essence. Fry all pieces in the same manner. Serve with slaw.

Baked Dijon Salmon

¼ cup butter, melted
3 tablespoons dijon mustard
1½ Tbsp honey
¼ cup dry breadcrumbs
¼ cup finely chopped Renfroe pecans
4 teaspoons chopped fresh parsley
4 (4 oz.) fillets of salmon
lemon for garnish, salt and pepper to taste

Preheat the oven to 400°F. In a small bowl, stir together butter, mustard and honey. Set aside. In another bowl, mix together breadcrumbs, pecans and parsley. Brush each fillet with the honey mustard mixture (marinate ahead of time if desired). When ready to cook, sprinkle the top of the fillets with the breadcrumbs mixture. Bake salmon in preheated oven until it flakes easily (approximately 10-15 minutes). Season with salt and pepper and garnish with a wedge of lemon.

Emeril's Pecan Crusted Fish

1½ cups flour
2 cups Renfroe pecans, roughly chopped and toasted
1 Tbsp Creole spice
Salt and pepper
2 eggs
1 Tbsp milk
2 (6 oz) firm-fleshed fish fillets
2 Tbsp diced red pepper
1 Tbsp minced shallots
1 Tbsp chopped green onions
1 Tbsp olive oil
Juice of 1 lemon
½ cup crabmeat

Pecan Meunieagravere Sauce:

Juice of 2 lemons
¼ cup Worcestershire sauce
1 Tbsp minced shallots
2 Tbsp heavy cream
1 stick butter, cut into small pieces
¼ cup Renfroe pecans, chopped
2 Tbsp oil, for sautéing
Thinly-sliced chives, for garnish

Preheat oven to 350°. In work bowl, combine ½ cup of flour, 1 cup of pecans, 1 tsp Creole spice, salt and pepper and process until smooth then transfer to a shallow bowl. In another shallow bowl mix the remaining flour with 1 tsp Creole spice. In a third bowl, whisk eggs with milk. Season the fish with remaining Creole spice. Bread fish, dipping in seasoned flour, then in egg wash, then in pecan mixture. Set aside. In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat then season with salt and pepper to make a crab salad. Set aside.

In saucepan combine lemon juice, Worcestershire sauce and shallots. Bring to a boil and reduce until thick. Add cream and reduce by half. Reduce heat to very low. Whisk in butter and pecans remove from heat. Set aside and keep warm. In an ovenproof sauté pan heat oil then add fish and cook until golden. Turn fillets and transfer to oven. Bake about 12 minutes. Ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives.

Honey Pecan Catfish

8 (7-8 oz) catfish fillets
3 cups Renfroe pecans
Salt and pepper to taste
1 cup flour
1 teaspoon paprika
½ cup water
2 eggs
Peanut oil for frying
½ cup honey
¼ cup (½ stick) butter
½ cup chopped fresh parsley

Remove the fatty skin and bones from the fillets. Place the pecans in a food processor and pulse until the consistency of coarse meal. Season with salt and pepper and spread in a shallow dish. Mix the flour and paprika in a shallow dish. Whisk the water and eggs in a shallow bowl until blended. Coat the fillets with the flour mixture and shake off the excess. Dip in the egg mixture and shake off the excess. Coat with the ground pecans and press lightly to adhere. Pour enough peanut oil into a large skillet to measure ¼".

Pan-fry the fillets in the hot oil for 2-3 minutes per side or until the fillets flake easily and are light brown. Drain on paper towels. Combine the honey and butter in a microwave-safe bowl. Microwave for 1 minute and stir. Drizzle the glaze over the fillets and sprinkle with the parsley.

Pecan Baked Fish

1½ lbs fish fillets
1 beaten egg
2 cups Renfroe pecan meal
1 teaspoon thyme leaves
1 teaspoon onion powder
¼ teaspoon pepper
¾ cup dry bread crumbs
¼ cup wheat germ
½ teaspoon garlic powder
½ teaspoon salt

Mix together bread crumbs, wheat germ, pecan meal, thyme, garlic powder, onion powder, salt and pepper. Dip fillets in egg and then in crumb mixture. Place on lightly oiled rack in shallow baking pan.

Preheat oven to 450°. Bake 10 minutes for each inch of thickness of the fillet at its thickest part. Fish should flake easily with fork when done.

Pecan Coated Catfish

1 cup Renfroe pecan halves, toasted
1 teaspoon salt
6 catfish fillets, about 2-2½ pounds
1 cup yellow cornmeal
1 cup buttermilk
2 eggs
1 teaspoon Tabasco sauce
½ cup flour
lemon wedges and parsley sprigs for garnish

Place the cooled toasted pecans in a food processor; process until they resemble coarse meal. Rinse the catfish fillets with cold water; pat dry. In a shallow bowl, whisk together the buttermilk, eggs, and Tabasco sauce. In a separate shallow bowl or pie plate, stir together the flour, cornmeal, ground pecans, salt, and pepper. Dip each fillet into the buttermilk mixture, then into the cornmeal mixture, coating the fillets well. Set aside on waxed paper until ready to cook. Place on a greased pan and bake at 350° until browned and fish flakes easily with a fork, about 20 minutes. Serve with lemon wedges and parsley sprigs, if desired.

Pecan-crusted Snapper

2 tablespoons chopped Renfroe pecans
2 tablespoons coarse cornmeal
Salt and freshly ground pepper
1 egg white
12 oz snapper fillet
1 tablespoon olive oil

Mix pecans, cornmeal, and salt and pepper to taste. Lightly beat egg white. Dip snapper into egg white and then into pecan mixture, coating all sides. Heat oil on medium-high in non-stick skillet. Saute snapper 4 minutes; turn and saute another 4 minutes.

Salmon With Pecan Honey Glaze

1 cup Renfroe pecan halves or pieces, toasted
1 cup honey
¾ cup butter
¼ cup pecan oil or vegetable oil
4 (4oz) salmon filets
salt and pepper to taste

Heat the honey with ½ the butter and stir in the toasted pecans. Cook for 8-10 minutes to infuse the flavors then remove from heat and keep warm. Melt remaining butter with oil in a large skillet over high heat. Season fish with salt and pepper, arrange in skillet, and cook until firm to the touch (4-5 minutes per side) and flakes with a fork. Transfer to serving dish(es) and spoon over with glaze.

Salmon With Pecans

4 salmon filets
Mayonnaise (enough to cover each filet)
2 cups Renfroe pecan pieces

Spread mayonnaise on filets and top with pecans. Bake 450° for 15 minutes.

Sautéed Shrimp & Scallops With Pecan Rice

½ lb Fresh Shrimp, peeled & deveined
1 (10oz) can condensed beef broth, undiluted
⅓ cup beer
½ lb bay scallops
¼ cup Renfroe pecans, coursely chopped
2 Tbsp butter, melted
¾ cup long-grain rice, uncooked
¼ cup onion, chopped
pinch of ground tumeric
1 cup water
1 clove garlic, minced
¼ tsp crushed red pepper
2 Tbsp butter
1 Tbsp cornstarch

Marinate shrimp & scallops in ½ cup of broth and ⅓ cup beer in a shallow dish, covered and in refrigerator, for 1 hour. Sauté pecans in 2 Tbsp butter in a saucepan over medium heat until pecans are lightly toasted. Remove with a slotted spoon, set aside, then add rice, onion, and tumeric to pan drippings. Cook over medium heat, stirring constantly for 1 minute. Add remaining beef broth and water and bring to a boil. Cover and reduce heat to simmer until rice is cooked tender. Stir in pecans, set aside and keep warm. Remove seafood from marinade and set marinade aside. In a skillet sauté seafood, garlic, and red pepper in 2 Tbsp of butter over med-high heat stirring frequently until seafood is done. Add cornstarch to the marinade, stir well, then add shrimp and scallops to the liquid and bring to a boil for 1 minute. Serve over pecan rice.

Scallops with Lemon, Parsley, and Pecans

½ cup Renfroe pecan pieces or halves
½ cup packed flat-leaf parsley leaves
2 cloves garlic, roughly chopped
Zest of 1 lemon
⅛ teaspoon salt, plus more for seasoning scallops
1½ pounds bay scallops
Flour, for dredging
1 tablespoon olive oil
1 tablespoon lemon juice

In a food processor fitted with the metal blade, combine pecans, parsley, garlic, lemon zest and ⅛ teaspoon salt. Process briefly until mixture is a chunky puree. (Or chop the mixture together very finely by hand.) Set aside.

Rinse scallops and pat dry. Lightly season to taste with salt. Roll scallops in flour, then toss in colander to shake off excess flour.

Heat oil in large skillet over high heat. When hot but not smoking, add scallops and saute quickly, tossing frequently, 4 to 5 minutes until golden and nearly cooked through. Reduce heat to low. Add pecan mixture and cook 2 minutes. Remove to serving plate and sprinkle with lemon juice. Makes 4 servings.

Sole Fillets with Pecan-Oat Crust

⅔ cup Renfroe pecan halves
⅓ cup old-fashioned rolled oats
1 tablespoon yellow cornmeal
¼ teaspoon salt
2 egg whites
1 pound sole or flounder fillets
4 to 6 tsp Pecan Oil

In a food processor or blender, combine the pecans, oats, cornmeal and salt. Process to form a medium-coarse meal, with bits of pecan no larger than a grain of rice. Spread the mixture on a flat plate.

Beat the egg whites in a soup plate or shallow bowl until foamy. Pat fillets dry. One at a time, dip each fillet in egg white, then in the pecan mixture, pressing lightly to coat evenly on all sides.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add as many of the fillets as will fit without crowding. Cook until golden brown and just cooked through, about 2 to 3 minutes per side. Repeat with remaining fillets, adding more oil as necessary.

Speckled Trout with Pecan Sauce

For 6 filets:

1 stick butter (unsalted)
1 med. onion (1 cup chopped)
3 cloves garlic
2 tablespoons fresh lemon juice
½ cup Renfroe pecans, chopped fine
½ teaspoon salt
10 drops Tabasco
¼ cup cornflour
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
pinch cayenne pepper
8 tablespoons clarified butter
18 Renfroe pecan halves

Preheat broiler to high. Blend first 7 ingredients in a blender or processor to make sauce. Simmer gently approximately 15 minutes. Sift flour and next 4 ingredients. Heat butter in large frying pan. Lightly coat the filets with the seasoned flour mixture. Fry filets gently until golden brown. Lay filets in broiler pan, top with equal portions of sauce and broil approximately 1 minute. Use remainder of sauce when serving. Remove filets to a warmed serving dish and decorate with the Pecan halves.

Pasta With Zesty Pecan Sauce

½ cup Renfroe pecans, finely chopped
¼ cup fresh parsley, chopped
1 tsp lemon zest
1 (12oz) pkg linguine
1 (14oz) can quartered artichoke hearts, drained
½ cup fresh grated parmesan cheese
1 (8oz) cream cheese, softened
3 Tbsp pecan oil (can sub with olive oil)
2 cloves garlic
½ tsp fresh ground black pepper
salt to taste

Heat pecans in a medium-sized non-stick skillet over medium-low heat, stirring often, for 5-7 minutes or until lightly toasted and fragrant. Remove from skillet and let cool for 5 minutes. Mix pecans, parsley, and zest. Cook pasta according to package. Drain and reserve ¼ cup of pasta water. Process the artichoke hearts and the next 5 ingredients in a food processor or blender until smooth. Add ¼ cup pasta water and pulse3 or 4 times untill smooth. Toss sauce and pasta, season with salt and pepper, and top each serving with pecan mixture.

Spinach Pecan Quiche

8 oz Spinach
1 tablespoon butter, melted
8 slices bacon, cooked & crumbled
4 eggs, beaten
½ teaspoon salt
1 dash nutmeg
1 medium onion, chopped
⅓ cup Renfroe pecans, chopped
1 cup Swiss or Cheddar cheese, shredded
2 cups half & half
1 dash black pepper
9" quiche/pastry shell

Preheat oven to 450°. Bake shell for 5 minutes. Preheat oven to 350°. Combine all ingredients then pour into shell. Bake for 40 to 45 minutes or until knife inserted in middle comes out clean. Let stand for 10 minutes before serving.

Applelicious Wild Rice With Pecans

1 Tbsp butter
½ cup onion, chopped
1 (6oz) pkg long grain and wild rice mix *original flavor*
1½ cup water
⅔ cup apple juice or cider
1 small red apple, chopped
1 small green apple, chopped
¼ cup Renfroe pecans, course chopped and toasted
Parsley to taste or as garnish

In a medium sauce pan heat butter over medium-high heat until melted. Add onion and cook for 2-3 minutes. Stir in rice, seasoning packet, water and apple juice or cider and bring to a boil. Reduce heat to medium-low, cover tightly, and simmer for 20-25 minutes until the rice is tender. Stir in apples and cover for 5 minutes or until liquid is absorbed. In a large bowl, toss rice with pecans. Toss in some parsley if desired or just use as garnish.

Asparagus with Orange and Pecans

2½lb. fresh asparagus spears, trimmed
¼ cup butter
⅓ cup Renfroe pecan halves
1 teaspoon grated orange peel
1 teaspoon orange juice

In 10" skillet, place asparagus spears. Add enough water to cover. Bring to a boil. Cook over medium heat until asparagus is crisply tender(5-7 minutes). Drain, set aside. In same skillet melt butter, add Pecans. Cook over medium heat until Pecans are toasted (1 to 2 minutes). Stir in remaining ingredients except asparagus. Spoon over cooked asparagus.

Broccoli Pecan Casserole

2 pkgs. frozen chopped broccoli
1 cup grated sharp cheese
1 medium chopped onion or 1½ tablespoons onion flakes
1 can cream of mushroom soup
1 cup mayonnaise
2 eggs, well beaten
¾ cup Renfroe pecans,chopped
2 cups buttered bread crumbs

Cook broccoli with salt following directions on package. Drain. Add soup, mayonnaise and chopped Pecans. Mix well. Add eggs and onion. Pour into a 2-qt. casserole dish. Sprinkle with grated cheese and top with buttered bread crumbs. Bake 350° for 30 minutes. Serves 6.

Carrot Soufflé

2 cups cooked carrots
½ stick butter or margarine
1 cup milk
3 eggs
½ cup sugar
½ teaspoon salt
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon cinnamon

Topping:

1 cup brown sugar
⅓ cup flour
⅓ cup butter or margarine
⅓ cup Renfroe pecans, chopped

Mix above ingredients and sprinkle on top of carrot mixture. Cook and drain carrots, then mash with a fork or potato masher. Add margarine. Beat eggs well and add to carrots. Mix together dry ingredients and add to carrot mixture. Pour into buttered casserole. Bake at 325° for 30 minutes. Sprinkle with topping. Bake another 30 minutes.

Cranberry Pecan Dressing

½ cup butter or margarine
1 cup diced celery
1 cup diced onion
1 clove garlic, chopped
5 cups coarsely crumbled cornbread
4 cups white bread cubes, toasted
2¾ cups chicken broth
1½ cups fresh cranberries
1½ cups Renfroe pecans, chopped & toasted
1 teaspoon grated orange rind
½ cup orange juice
1 tablespoon sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs, lightly beaten

Melt butter in a Dutch oven over medium heat. Add celery, onion and garlic. Cook 10 minutes or until vegetables are tender, stirring occasionally. Stir cornbread and remaining ingredients into vegetable mixture, spoon mixture into a lightly greased 13" x 9" x 2" baking dish. Bake uncovered, at 350° for 45 minutes or until lightly browned. Yield 12 servings.

Green Beans with Roasted Red Peppers & Spicy Pecans

1 lb fresh green beans
1 (12oz) jar roasted red peppers, drained
½ tsp kosher salt
2 tsp pecan oil (can sub olive oil)
1 Tbsp butter
1 Tbsp brown sugar
¾ Renfroe pecan, halves
⅛ tsp cayenne pepper

Steam green beans until just tender. Transfer to a large bowl and add the red peppers. Sprinkle with ¼ tsp kosher salt and oil then toss lightly. Melt butter in a skillet and stir in brown sugar until dissolved. Add the pecans, remaining salt, and cayenne pepper. Cook 2-3 minutes to crisp the pecans. Add to vegetables and toss gently. Serve warm.

Herbed