1 block of regular cream cheese
1 package of dry ranch dressing mix
1 cup of finely chopped Tucker Pecan Natural Halves
Open block of cream cheese and place inside a small mixing bowl. Pour ranch dressing package on top of cream cheese and work the Ranch seasoning throughout the cream cheese forming into a ball. Once all the seasoning is worked into the cream cheese, pour chopped pecans into the bowl and roll the cream cheese ball on top of pecans until the cheese ball is coated. Chill overnight and serve with Wheat Thins.
4 skinless chicken breast
1/2 cup of milk
1/2 cup finely chopped Roasted and Salted Tucker Pecans
1/2 cup of Panko Bread Crumbs
1/2 t of dried parsley
Mix pecans, bread crumbs and seasoning together on a shallow plate. Pour milk into a bowl for dipping. Dip chicken breast into the milk and then cover chicken breast in pecan mixture. Place in a slightly greased baking dish and bake at 350 degrees for 30 minutes.
1 bag of mixed field green lettuce
1/4 cup chopped red onion
crumbled goat cheese or feta
small can of mandarin oranges - drained
1/4 cup fresh blueberries
1/2 cup of Tucker Pecan Honey Glazed Halves
salt and pepper
Wash and dry lettuce. Pour lettuce into large salad bowl. Add onions, crumbled goat cheese, oranges, blueberries and pecans to the salad. Lightly salt and pepper - toss in your favorite balsamic dressing.
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated Grands biscuits (10 count)
1 cup coarsely chopped Natural Tucker Pecans
Preheat the oven to 350 degrees.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.