Mini Pecan Pies

Pecan pie is an undeniably favorite fall dessert. These mini versions pack all of the rich, buttery, caramelized goodness into perfectly personal portions. With a flaky crust and a sweet, nutty filling, they're great for holiday gatherings, potlucks, or neighborhood gifting.

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Mini Pecan Pies
Makes 12 mini pies

Crust Ingredients:

2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well-chilled, plus extra for greasing pan
4-6 tablespoons ice water, plus more if needed

Pecan Pie Filling Ingredients:

2 eggs
3/4 cup dark brown sugar, packed
1-1/4 cups light corn syrup
2 teaspoons vanilla extract
1/4 cup unsalted butter, melted
1-1/2 cups pecan halves, coarsely chopped, plus a 12 halves reserved for the tops of each mini pie.
Flake salt (such as Maldon) for sprinkling on the tops of the pies

Directions:

1. Prepare the crust. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to evenly distribute the ingredients.

2. Cut the butter into 1/2" cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.

3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.

4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

5. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching together --if it holds together, enough water has been added. If it crumbles, add another tablespoon of water.

6. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball and wrap it in plastic wrap. Chill for 1 hour, or overnight.

7. Once the dough has been chilled and it's time to make the pies, preheat the oven to 350 F.

8. Remove the pie crust from the refrigerator and roll it out onto a lightly floured surface. Use a 4" circle cookie cutter to cut out 12 circles.

9. Prepare a 12-cup small muffin tin by greasing each muffin cup with butter. Cut strips of parchment paper and secure them in each well to assist when removing the mini pies once baked. Press the cut pie dough circles into the prepped muffin tin. Chill in the refrigerator while preparing the filling.

10. Make the filling. In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla extract, and melted butter. Stir in the chopped pecans. Evenly distribute the mixture into the mini pie crusts. Top each one with a pecan half.

11. Bake the pies for roughly 35 minutes, or until the tops are browned and the centers have set up. Remove from the oven and cool slightly. Pull up on the parchment strips and allow the pies to pop out from the tin. Place on a cooling rack until cool enough to eat. Enjoy!

Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans

Looking for a side dish that balances sweet, spicy, and tangy flavors? These Maple Cayenne Sweet Potatoes are the answer! Cubed and roasted, the sweet potatoes are caramelized with rich maple syrup. A touch of cayenne adds some subtle heat, while the tart cranberries add a pop of brightness. Whether for the holidays or a cozy weeknight, this recipe is definitely on the “must make” list!

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Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans
Serves 4

Candied Pecans with Cranberries Ingredients:

1/2 cup dried cranberries
1 cup pecans
1/4 teaspoon Kosher salt
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Sweet Potato Ingredients:

4-5 sweet potatoes, scrubbed, peeled, and cubed
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 cup maple syrup
1/4 cup light brown sugar
1/4 teaspoon cayenne pepper

Directions:

1. In a small bowl, cover the dried cranberries with water to rehydrate. Set them aside to soak while prepping the other ingredients.

2. Preheat the oven to 350 F. In a medium bowl, toss the pecans in the salt, vanilla extract, maple syrup, cinnamon, and melted butter. Spread the mixture evenly over a parchment-lined baking sheet. Toast in the oven for 5-10 minutes until sticky and caramelized. Watch to ensure they do not burn. Remove the candied pecans from the oven and set aside.

3. Increase the oven temperature to 400 F. In a large bowl, toss the cubed sweet potatoes in the olive oil, salt, maple syrup, brown sugar, and cayenne pepper until evenly coated. Spread the potatoes on a baking sheet and roast for 35-40 minutes until the sweet potatoes are tender. Turn the sweet potatoes halfway through to ensure even roasting.

4. Drain the water from the cranberries. Use awooden spoon to gently fold the cranberries and pecans into the potatoes. Return the mixture to the oven and roast for another 5-8 minutes until the potatoes begin to brown at the edges and the pecans are toasty. Remove the baking sheet from the oven. Sprinkle with salt and pepper to taste, and serve warm.

Soft Pretzels with Beer Cheese Dip

Try our homemade soft pretzels and tangy, slightly spicy, beer cheese dip at one of your upcoming fall festivities! Pretzel dough is shaped into its classic form, then boiled before being baked to golden perfection. You’ll enjoy the salty crust and pillowy center. Our easy dipping cheese is assembled in a snap so you can get on with what matters most -- enjoying and celebrating the season!

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Soft Pretzels with Beer Cheese Dip
Makes 6 large pretzels

Pretzel Ingredients:

3 cups bread flour, plus more for dusting
1 tablespoon Kosher salt
4 tablespoons butter, softened
1 tablespoon sugar
1 cup warm water (about 110 F)
1 pkg active dry yeast
Oil for coating the bowl
2.5 quarts water (10 cups)
8 tablespoons baking soda
1 egg, beaten
Coarse salt

Beer Cheese Dip Ingredients:

4 tablespoons unsalted butter
1 clove garlic, minced
4 tablespoons all-purpose flour
1 cup whipping cream
1/2 cup lager beer
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon salt
4 oz sharp cheddar cheese, grated (1-1/2 cups)
1/2 cup Gruyère cheese, grated
2 tablespoons chives, finely minced

Directions:

1. In the bowl of a stand mixer, outfitted with the paddle attachment, stir together the flour and salt on low speed.

2. Cut the butter into small pieces. In a small bowl combine thebutter pieces and the sugar. Pour the warm water (about 110 F) over the butter and sugar and sprinkle the yeast on top. Allow to set until the yeast blooms.

3. Pour the yeast mixture into the flour mixture with thestand mixer running on its lowest setting. Beat until well-combined. Shift to the dough hook and knead the dough for about 3-4 minutes on low speed.

4. Transfer the dough to a lightly oiled bowl. Cover and allow to rise until doubled about 1 to 1.5 hours. Punch down and knead the dough into a ball. Return to the oiled bowl, cover with plastic wrap and place in the refrigerator for 1 hour, or up to 24 hours.

5. Preheat the oven to 425 F.

6. Turn the dough onto a lightly flour dusted surface and form a ball.Cut the dough ball into 6 equal parts with a dough cutter. Roll each piece into a long rope about 1/2 inch in diameter. Create a U shape, with the opening facing away from you. Overlap one side over the other, twist, then fold just below the twist and connect the ends to the bottom of the U. Repeat to make 6 pretzels.

7. Using a large pot, measure 2.5 quarts of water and 8 tablespoons baking soda. Bring to a rolling boil. Gently lower each pretzel into the boiling water. Boil the pretzels in batches without overcrowding the pot. Using a large slotted spoon is helpful. As the pretzels rise to the surface of the water (which they will do quickly – in about 30 seconds), remove them with a slotted spoon and place them on a parchment paper-lined baking sheet. Repeat the process until all the pretzels have been boiled. Brush the top of each pretzel with an egg wash. Immediately sprinkle with coarse salt while still wet.

8. Immediately bake the pretzels in a pre-heated oven for 15-18 minutes, watching closely. The pretzels will turn a nice golden brown. Cool on a cooling rack. Enjoy while still warm, or store in an airtight container, once cooled, for up to 24 hours.

9. In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic and cook for 2-3 minutes. Create a roux by gradually whisking in the flour until all is incorporated.

10. Reduce the heat to low and add the cream, beer, and Worcestershire sauce. Continue to stir. Whisk in the spices. Slowly add the cheeses and stir until melted and the sauce becomes smooth. Taste and add additional salt or spices, if desired. Garnish with chives. Enjoy immediately.

Our Best Zipped Up Baked Beans

A great outdoor meal would be incomplete without the classic side dish, baked beans. But don’t be content with the common variety, make them something swoonworthy. This recipe uses a variety of beans, and may be easily adjusted to any desired levels of sweetness or spiciness. Loaded with bacon, onion, peppers, and properly seasoned, these beans are superior to most! Serves 8-10.

Ingredients:
1/2 lb bacon, fried and crumbled
1 sweet onion, diced
1 red bell pepper, finely diced
2 cloves garlic, minced
1/4 cup molasses
1/4 cup packed brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 tablespoons ketchup
2 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1 can (15 oz) butter beans, drained and rinsed
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 cans (15 oz) pork and beans in tomato sauce (do not rinse)

Directions:
1. Preheat the oven to 325 degrees F.
2. Fry the bacon in a large skillet. Remove the bacon and cool on a paper towel-lined plate. Crumble into bite-sized pieces.
3. Reserve two tablespoons of the bacon grease to sauté the onion. Cook the onion until translucent. Add the red pepper, and cook until softened. Add the garlic, and cook for another two minutes.
4. Stir the molasses, brown sugar, Worcestershire sauce, mustard, ketchup, apple cider vinegar, and pepper into the onion mixture.
5. Combine the onion mixture with all of the beans and cooked bacon in a large casserole dish.
6. Cover with aluminum foil and bake for 1 hour, or until bubbling hot.

Golden Melting Potato Medallions

Have you tried “melting” potatoes? This internet sensation caught our eye, and we had to try them. The results are the most creamy, crispy, flavorful potato bites ever! The best part is how easy they are to make. This recipe comes together quickly qualifying it as the perfect holiday side. They are so delicious, we suggest making a double batch -- they might be the most favored dish on the table! Serves 6.

Ingredients:
3 lbs. Yukon gold potatoes, cut into 1" thick slices
8 tablespoons (1 stick) butter, melted
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
3 sprigs fresh thyme leaves
4 cloves garlic, smashed
1-1/2 cups chicken broth
Flaky salt, to garnish

Directions:
1. Preheat the oven to 500 degrees F.
2. In a large, enameled, cast iron roasting pan, drizzle the potato slices with the melted butter, and season with kosher salt, pepper, and thyme.
3. Roast the potatoes for 15 minutes. Remove from the oven and flip the slices over.
4. Add the broth and garlic to the roasting pan, and roast for another 15 minutes, until the potatoes are very tender.
5. Serve hot.

Haricots Verts with Tarragon Butter

These tender haricots verts are tender-crisp and flavorful. Easy to prepare, the beans are blanched in salted water, then quickly plunged into an ice bath to preserve their bright green color. The beans are then tossed and reheated in an simple sauce flavored with white wine, lemon, shallots, and tarragon. This fresh dish brightens the menu with additional layers of flavor. Serves 6-8.

Ingredients:
3 tablespoons butter
1 large shallot, finely chopped (1/4 cup)
2 cloves garlic, minced
2 pounds haricots vert, ends trimmed
1/2 cup dry white wine
1 lemon, zest and juice (about 3-4 tablespoons)
2 sprigs fresh tarragon, leaves minced
Kosher salt and freshly ground pepper

Directions:
1. Blanch the green beans. Boil the green beans in a large pot of salted boiling water until just cooked, about 3 minutes, then stop the beans from cooking by plunging them into a bowl of ice water. After the beans have cooled, drain them well.
2. Meanwhile, prepare the sauce. In the large sauté pan, sauté the shallot in 3 tablespoons of butter. Add the garlic, and sauté for another minute. Add the lemon juice and white wine, and simmer until bubbling and the liquid has reduced. Add the tarragon, and cook for another 2 minutes.
3. Toss and reheat the blanched beans in the sauce. Garnish with lemon zest. Serve immediately.

Roasted Brussels Sprouts with Cranberries & Balsamic Reduction

Roasted Brussels sprouts are a classic holiday side dish that you are probably very familiar with. We’ve taken this humble vegetable and dressed it to a new level of deliciousness. The flavor bonus originates from the addition of cranberries, pecans, and a drizzle of a sweet balsamic Dijon reduction. Serves about 6.

Ingredients:
1-1/2 pounds fresh Brussels sprouts, cleaned and halved
1 small shallot, minced
3 tablespoons olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon pepper
1 cup pecan halves
1/2 cup dried cranberries

Balsamic Reduction Ingredients:
1/2 cup balsamic vinegar
3/4 cup brown sugar
3 tablespoons Dijon mustard

Directions:
1. Preheat the oven to 400 degrees.
2. Toss the cleaned and halved Brussels sprouts with the shallots, olive oil, Kosher salt. and pepper. Roast for 10 minutes in the hot oven.
3. Meanwhile, prepare the balsamic Dijon reduction. Bring the balsamic vinegar and sugar to a boil in a small sauce pan. Turn down to a simmer, and cook until the liquid has reduced and becomes thick and syrupy, about 15-20 minutes. Remove from the heat, and whisk in the Dijon mustard until smooth.
4. Meanwhile, soak the dried cranberries in 1 cup of hot water until plump, then drain.
5. After 10 minutes of roasting the Brussels sprouts, add the plumped cranberries and pecans to the sheet pan and roast for another 5-10 minutes, or until the sprouts have become brown in places and are cooked according to your preference.
6. Drizzle the roasted medley with the balsamic reduction and serve immediately.

Artichoke Gratin with Pancetta & Gruyère

This gratin is perfect for artichoke lovers! The tender artichoke hearts are accented by the nutty, melted gruyère, crispy pancetta, and topped off with a golden layer of breadcrumbs. It’s a delicious side dish that you’ll love to serve! Serves 4-6.

Ingredients:
6 oz pancetta, diced in 1/4" dice
2 tablespoons butter
1/3 cup Panko breadcrumbs
2 tablespoons olive oil
1 garlic clove, minced
1 lb frozen artichoke hearts, thawed, quartered
1 teaspoon fresh thyme
1 tablespoon fresh parsley
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
3/4 cup vegetable broth
1 cup Gruyère cheese, grated

Directions:
1. Preheat the oven to 400°F.
2. In a large skillet over medium heat cook the pancetta until crispy and browned. Once the pancetta is cooked, drain on a paper towel-lined plate to soak up any excess grease.
3. In the same skillet over medium heat, melt the butter and stir in the breadcrumbs. Stir and toast until they are coated, golden brown, and fragrant. Remove from the skillet and place in a small bowl.
4. In the same skillet over medium-high heat, heat the olive oil. Add the garlic and cook until fragrant, about 2 minutes. Add the artichoke hearts, thyme, parsley, salt, pepper, and cayenne, and cook until the artichokes are tender, roughly 3-5 minutes.
5. Add the vegetable broth and bring to a simmer.
6. Stir in the Gruyère, mix in the pancetta, and sprinkle the top with the toasted bread crumbs. Transfer the skillet to the oven and bake for 8-12 minutes or until dish is bubbling hot and the top is golden brown. Broil for 1-2 minutes for additional browning, as needed. Enjoy immediately

Bourbon & Bacon Green Beans

Green beans are a crowd pleasing dish - especially with the addition of bourbon and bacon! Use a blanching method to cook the beans; this helps to preserve their bright green color and makes for a visually pleasing presentation. Follow our steps below for recipe success. Serves 6-8.

Ingredients:
4 strips thick-cut bacon, cooked until crispy then diced
1/2 small sweet onion
2 cloves garlic
1-1/2 lbs green beans or haricots verts, cleaned and trimmed
1/2 teaspoon crushed red pepper
1 tablespoon fresh lemon juice
3 tablespoon vegetable broth
1 teaspoon Dijon mustard
3 tablespoons brown sugar
3 tablespoons bourbon

Directions:
1. In a large sauté pan, fry the bacon until crispy, then remove the bacon and let it cool on a paper towel-lined plate. After the bacon has cooled, cut into small pieces. Reserve 3 tablespoons of the bacon grease in the pan.
2. Meanwhile, blanch the green beans. Boil the green beans in a large pot of salted boiling water until just cooked, about 2-3 minutes, then stop the beans from cooking by plunging them into a bowl of ice water. After the beans have cooled, drain. (Blanch timing may vary based on the size/thickness of the green beans.
3. Prepare the glaze. In the large sauté pan, sauté the onion in the 3 tablespoons of reserved bacon grease. Add the garlic, and sauté for another minute. Add the crushed red pepper, lemon juice, brown sugar, Dijon mustard, and bourbon. Simmer until bubbling and the bourbon has reduced by a third (by volume); this step concentrates the flavors.
4. Toss the blanched green beans in the glaze, and sauté until warm and cooked to your desired level of doneness. Garnish with the crispy bacon. Serve immediately.

Zoodles with Avocado Pesto and Tomatoes

This recipe transforms “zoodles” into a creamy pesto delight. The avocado addition to the pesto adds a smooth richness to the entire dish increasing the level of satisfaction found in each bite. Ripe tomatoes, salty cheese, zesty lemon, and fresh basil complete the dish. This is a perfect, easy weeknight dinner for a warm summer’s day! Serves 2-4.

Avocado Pesto Ingredients:
1 cup of basil
1/4 cup toasted pine nuts
2 cloves fresh garlic
Juice and zest of 1 small lemon (about 2 tablespoons)
1 avocado
4 tablespoons olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese

Zoodle Ingredients:
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
2 zucchini, spiralized into thin zoodles
10 oz cherry tomatoes, halved
Parmesan cheese, shaved as garnish

Directions:
1. Make the pesto by combining the basil, pine nuts, garlic, lemon juice, avocado, and 4 tablespoons olive oil, salt, pepper, and parmesan cheese in a food processor and blend until smooth.
2. In a large sauté pan over medium-high heat, add one tablespoon of olive oil with the crushed red peppers. Add the spiralized zucchini zoodles and sauté until al dente, roughly 2-3 minutes. 
3. Add the pesto to the zoodles and stir until combined. Toss the noodles with the lemon zest, cherry tomatoes, and parmesan. Enjoy immediately.

Zucchini Bread & Butter Pickles

These zucchini quick pickles or “zwickles” are a crunchy, sweet, and tangy delight! The key to success for this recipe is using a handheld mandoline for consistently thin slices of zucchini. The brine is punctuated with colorful spices, turmeric and mustard powder, that give the pickles a warm hue and satisfying flavor! Makes about 1 quart.

Ingredients:
2 firm zucchini, sliced 1/8” thick with a mandoline
1/2 white onion, sliced paper-thin with a mandoline
3 tablespoons kosher salt
1 teaspoon celery salt Ice water

Brine Ingredients:
1-1/2 cups apple cider vinegar
1/3 cup white sugar
2 tablespoons whole mustard seeds
1 teaspoon whole black peppercorns
1 tablespoon celery seed
1/2 teaspoon ground mustard powder
1 teaspoon ground turmeric

Directions:
1. Thinly slice the zucchini and onion with a handheld mandoline. In a large bowl, combine the sliced zucchini and onion with the kosher and celery salts. Cover with ice water and stir to dissolve the salt. Soak the vegetables for 1 hour, then drain.
2. Closely pack the zucchini and onions into one or a two clean canning jars.
3. In a medium saucepan, bring the brine ingredients to a boil for 5 minutes. Remove the pickling liquid from heat and slowly pour over the zucchini until about 1/4 inch from the top. 
4. Cover and refrigerate the pickles overnight before serving. 
5. Keep refrigerated. Enjoy the pickles for up to one week.