Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!
Recipe Source: Daisy
Ingredients:
1/2 lb pecan halves
1 cup sugar
1//2 cup water
1 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
Directions:
Heat nuts to 250 degrees for 15 minutes. Cook sugar, water, salt and spices to soft ball stage. Do not stir.
Stir in nuts until creamy and thoroughly coated. Immediately pour pecans on waxed paper and separate nuts as they cool.
This recipe (I think) came by way of my grandmother on my father’s side. This is my dad’s favorite holiday treat, and I know once my daughter tries it, it will become hers too! (that child LOVES cherry dishes!)
This is a photo of the recipe card that my mother has:
Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …
Recipe Source: Carolyn Burton, Forestdale, AL
This is a layered dish.
First layer:
2 cups crushed graham crackers
1/4 cup melted butter or margarine
The easiest way I’ve found to crush the crackers, put them in a large ziplock bag and roll over pressing down with a rolling pin.
Combine butter and crackers and press into a 9×13 baking or casserole dish.
Second layer:
8 ounce package cream cheese
1 cup sugar
Whip cream cheese and sugar together and pour on top of graham cracker cracker crust.
Third layer:
3/4 cup chopped nuts (pecans usually work best)
Pour nuts onto cream cheese and sugar layer.
Fourth layer:
1/2 pint whipping cream (optional — I honestly think it tastes and looks better without this!)
1 can cherry pie filling
Pour filling on top of nuts layer and smooth out. Refrigerate then serve. To store, cover and refrigerate.
This is my daughter’s favorite holiday treat! I’m not sure exactly where the recipe came from, but my grandmother used it for years, then my mother used it as long as I can remember, and now it’s been passed down to me. 🙂
This is a photo of the recipe card that my mother has:
Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …
Recipe Source: my grandmother, by way of my mother
Ingredients:
1/2 lb butter
1 cup chopped nuts
2 cups flour
2 teaspoons vanilla
5 tablespoons powdered sugar
Directions:
Sit powdered sugar to the side in a large bowl. Mix all other ingredients. Roll out dough into 1″ balls onto ungreased cookie sheet.
If dough is too sticky, add 1 tablespoon more flour.
Bake 325-375 degrees F for about 30 minutes or until golden brown around edges. Check the bottom to make sure you don’t burn them!
When cookies are done, let cool enough so you can handle them; then proceed to roll each in powdered sugar, making sure to tap off loose sugar with your fingers.
Nicki’s Note:
For best results, use real butter instead of margarine. Also, for the chopped nuts, I use pecans. Walnuts are also a good choice, but I think pecans have a sweeter taste and really compliment the cookie. For the vanilla, I use “heaping teaspoons” because I like mine to have a bit more than the recipe calls for.
This is an old family recipe that my mother and I have used every Christmas as far back as I can remember. This is a photo of the recipe card that my mother has (as you can see, it’s weathered and spotted a bit LOL!):
Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …
Recipe Source: Granny Parrish, by way of my mother
Ingredients:
1 cup brown sugar
1/2 cup crisco
1 egg
1 cup drained crushed pineapple
2 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup chopped nuts (pecans usually works best, walnuts are also good)
Directions:
Mix ingredients and drop onto a cookie sheet with spoons. Bake 15-20 minutes at 325 degrees F, or until golden.
Recipe Source: Modified recipe from The Sweet Potato Queens’ Big-Ass Cookbook and Financial Planner, by Jill Conner Browne, with tips from Marie in Ocala, FL
Ingredients:
1 pound bacon (cut into half or quarter slices if preferred)
3 pounds brown sugar
1 tablespoon chili powder
1 cup chopped pecans (chopped VERY fine, or they won’t stick to the bacon!)
Directions:
Preheat oven to 350 F. Roll each slice in a mixture of sugar, chili powder and pecans. Lay each slice in a broiler pan, lined with heavy duty foil and bake for 30 minutes. Bacon will be limp when done, and will stiffen with cooling.
Suggestions:
If you’re feeling really adventurous marinade the bacon in Guinness for about an hour prior to preparation. Or, add some cayenne pepper to spice things up!
Recipe Source: Lisa M. Brown / Albertville, AL
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1 cup margarine
1 cup cola
3 tablespoons cocoa powder
1 1/2 cups miniature marshmallows
1/2 cup buttermilk
1 teaspoon vanilla extract
2 eggs, beaten
Icing:
4 cups confectioners’ sugar
1/2 cup margarine
6 tablespoons cola
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup chopped pecans
Directions:
Preheat the oven to 350 degrees. Generously grease and flour a 16 x 11-inch pan. Combine the flour, granulated sugar, and baking soda in a mixing bowl. In a saucepan, combine the margarine, cola, and cocoa powder, and stir until boiling. Remove from the heat, and stir into the flour mixture. Add the marshmallows, buttermilk, vanilla, and eggs, and mix well. Pour into the prepared pan. Bake for 30 to 35 minutes, until the center is set.
While the cake is baking, prepare the icing. Measure the confectioners’ sugar into a mixing bowl. Melt the margarine in a saucepan. Add the cola and cocoa, and stir until boiling. Remove from heat, and pour over the confectioners’ sugar. Add the vanilla, and beat on high speed for 2 minutes. Stir in the pecans, and pour over the hot cake.
Recipe Source: bluegatco.com
Prep/Cooking Time: Total Prep Time 20 min.
Ingredients:
3 Eggs
1½ cup Roasted Pecans
1 cup Brown Sugar
1 cup Corn Syrup
2 tbl melted Butter
1 teaspoon Vanilla extract
1 unbaked 9-inch Pie Shell
Directions:
Beat eggs with a wire whisk or fork. Add butter, syrup, sugar and vanilla; mix well. Chop 1 1/4 Cup Pecans and Stir in. Pour into Pie Crust. Arrange rest of whole pecans on top of pie.
Bake at 350° for 50-55 min.
Nicki’s Note:
My aunt Wilma’s recipe is very similar to this. Growing up, I knew this dish as “Sweet Potato Casserole”.
Recipe Source: Flavor of the South / “Savannah Entertains,” by Martha Giddens Nesbit
Dish:
4 cups sweet potatoes, mashed (approximately 2 large potatoes)
2 eggs
1 cup sugar
1/2 stick butter or margarine, melted
1 teaspoon vanilla
1 tablespoon orange juice
Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans
1 stick butter or margarine, melted
Directions:
Combine sweet potatoes, eggs, sugar, 1/2 stick butter or margarine, vanilla and orange juice. Pour into greased 3-quart casserole dish. Combine topping ingredients. Spread over potatoes. Cook at 350 degrees for 30 minutes, until brown and bubbly.
Serves 10 to 12.
Recipe Source: Flavors of the South
Ingredients:
3 Eggs, slightly beaten
1 1/4 Cup Broken Pecans
1 Cup Light Karo Syrup
1 Cup Sugar
2 Tbsp. Margarine or butter, (melted)
1 Tsp. Vanilla Flavoring
1 9″ Pie shell
Directions:
Preheat oven to350 degrees. Mix all ingredients together. Pour into unbaked pie shell. Bake for about one hour or until a knife inserted halfway between the center and the edge comes out clean. Cool.
Recipe Source: kraftfoods.com
Prep/Cooking Time: 3 hr 15 min
Ingredients:
3 squares BAKER’S Semi-Sweet Baking Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Directions:
Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 hours. Store leftover pie in refrigerator.
Tips
Size-Wise – Savor a serving of this indulgent, special-occasion dessert that is perfect for a party. One pie makes enough for 10 servings.
How to Toast Nuts – Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.
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