• 24 Ritz crackers
• 1/2 cup toasted pecans
• 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
• Coarse salt and freshly ground pepper
• 4 cups vegetable oil
• 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips

Sauce

• 1/4 cup honey
• 1/4 cup Creole mustard
• 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

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Crust

• 1/2 cup plus 2 teaspoons unsalted butter
• 1/4 cup granulated sugar
• 1 egg
• 1/4 teaspoon vanilla extrract
• 1½ cups all-purpose flour
• Pinch of salt

Pecan topping

• 3¼ cups (about 13 ounces) coarsely chopped pecans
• 1/2 cup dark brown sugar
• 1/4 cup light brown sugar
• 1/2 cup honey
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/4 cup cream
• 1 teaspoon vanilla

Honey Pecan Bars

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• 1 cup butter (margarine may be substituted)
• 1/4 cup granulated sugar
• Pinch salt
• 3/4 cup finely chopped pecans (walnuts may be substituted)
• 2¾ cups cake flour (not self-rising)
• Confectioners’ sugar for covering

Italian Butterball Cookies

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• 1 cup butter
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 1 cup chopped pecans
• 1/3 cup confectioners' sugar for decoration

Snowball Cookies

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• Supremes from 4 large oranges
• Supremes from 4 large ruby red grapefruits
• Seeds from 1 pomegranate
• 1/2 cup toasted pecans
• 1/2 cup shredded coconut

Louisiana Ambrosia

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Crispy Quail

• 6 farm-raised quail, sliced in half lengthwise
• 3 cups buttermilk
• 3 cups flour seasoned with 3 teaspoons Cajun seasoning
• vegetable oil for frying

Fried Chèvre (recipe follows)

• 4 ounces chèvre
• 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning

Fried Chèvre

• 4 ounces chèvre
• 1 egg eaten with 1 cup milk
• 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning
• vegetable oil for frying, preferably oil used for frying quail

Fig, Balsamic, Cane Syrup Vinaigrette

• 6 ounces aged balsamic vinegar
• 2 ounces fig jam
• 8 ounces Steen's cane syrup
• 2 cups extra-virgin olive oil

Sugar & Spice Pecans

• 1 egg white
• 1 teaspoon water
• pinch each of cinnamon, cayenne, and kosher salt
• 1/4 cup sugar
• 1 cup  pecans

Crispy Fried Quail with Fig, Balsamic

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• 1/3 cup packed brown sugar
• 2 tablespoons dairy sour cream
• 2/3 cup chopped pecans
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 beaten egg
• 3/4 cup buttermilk or sour milk
• 3/4 cup canned pumpkin
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted

Pumpkin Praline Muffins

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• 2 cups packed fresh basil leaves, washed and dried
• 2 to 4 garlic cloves, peeled
• 1/2 teaspoon sea salt
• 1/2 cup toasted pecans
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil

Basil Pecan Pesto

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• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups canned pumpkin (Libbeys is always reliable)
• 2/3 cup water
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 to 3/4 cup pecans, chopped (walnuts may be substituted)

Pumpkin Bread With Pecans

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• 1½ cups raw or roasted peanuts cashews,pecans, almonds
• 1/2 cups sugar
• ​2 tablespoons butter
• ​1/2 teaspoon vanilla extract

Glazed Mixed Nuts

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