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PINEAPPLE PECAN CHEESE BALL

This one first place at the Iowa State Fair appetizer division.

PINEAPPLE PECAN CHEESE BALL

PINEAPPLE PECAN CHEESE BALL

Ingredients

  • 2-8oz. pkgs. cream cheese,softened to room temperature
  • 1 8oz. can crushed pineapple, well drained
  • 1/2 cup finely chopped green peppers
  • 1/2 cup finely chopped green onions
  • 1 tsp. lemon pepper seasoning
  • 1 tsp. seasoned salt (Lawry's, for example)
  • 2 cups Gurley's Chopped Pecans
  • assorted crackers

Instructions

  1. In a mixing bowl, whip cheese until smooth.
  2. Gently stir in pineapple peppers onions, seasonings and 1/2 cup pecans.
  3. Turn out onto a sheet of plastic wrap and shape into ball.
  4. Refrigerate several hours or overnight.
  5. Before serving, roll cheese in the remaining 1 1/2 cups of chopped pecans.
  6. Serve with crackers.

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Wild Rice Casserole

Excellent side dish with chicken or turkey.  Also can use left over turkey and mix in prior to baking for a delicious casserole.

Wild Rice Casserole

Wild Rice Casserole

Ingredients

  • 4 Tbsp. butter
  • 1 cup wild rice
  • 1/2 cup Gurley’s slivered almonds
  • 1 medium onion, finely chopped
  • 2 cans sliced mushrooms, don’t drain
  • 3 cups chicken broth

Instructions

  1. Preheat oven to 300°F.
  2. Put all ingredients except chicken broth in a heavy skillet
  3. Cook over medium heat about 10 minutes or until almonds are slightly brown stirring often
  4. Add chicken broth to rest of ingredients, stir and pour mixture into 2-quart baking dish.
  5. Cover tightly and bake for 2 hours.
  6. Excellent side dish with chicken or turkey

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Broccoli Sunflower Salad

Sprinkle chopped cinnamon toasted pecans (see recipe) for an added taste sensation!

Broccoli Sunflower Salad

Broccoli Sunflower Salad

Ingredients

  • 1/2 lb. bacon
  • 1 bunch broccoli
  • 1 head cauliflower
  • 1-3oz. pkg. Gurley’s Sunflower Nuts
  • 1 cup raisins
  • optional: 1/2 cup dried cranberries
  • DRESSING:
  • 1 cup mayonnaise (not Miracle Whip)
  • 2 tbsp. cider vinegar
  • 1/2 cup sugar
  • 1/3 cup onion, finely chopped

Instructions

  1. Fry bacon until crisp; crumble.
  2. Clean and chop broccoli and cauliflower into bite sized pieces.
  3. Mix with bacon, sunflower nuts and raisins.
  4. Mix together dressing ingredients and pour over salad.
  5. Serve immediately.

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Strawberry-Walnut Salad

Great summer salad for lunch or dinner.  Just add cooked chicken for a complete and healthy meal.

Strawberry-Walnut Salad

Strawberry-Walnut Salad

Ingredients

  • 4 c. spinach or romaine, well washed and drained
  • 1 c. celery, thinly sliced
  • 1 c. oranges, sliced
  • 1 c. strawberries, sliced
  • 1/2 c. Gurley’s Walnuts
  • Toss with raspberry vinaigrette dressing (below). Add 2 cups cooked chicken for a delicious main dish salad.
  • Raspberry Vinaigrette Dressing:
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. Dijon mustard
  • 1 c. olive oil (or canola)
  • 1/4 c. raspberry vinegar

Instructions

  1. Place salt, pepper, mustard and a few drops of oil and blend with whisk until smooth.
  2. Continue adding vinegar and oil gradually, whisking until smooth.
  3. Store in covered jar in refrigerator.
  4. Makes 1 1/2 cups.

Hot Pecan Beef Dip

This is a winner at church events and company parties. A delicious dip with chipped beef, scallions, and cream cheese topped with buttered pecans. Yum! Read more