South-of-the-Border Cheese Ball

Ingredients:

• 1 lb Monterey Jack Cheese (shredded)
• 1 pkg (8 oz) Cream Cheese
• 1/2 cup Jalapeno Peppers (finely-chopped)
• Dash salt
• Garlic cloves (minced) (optional)
• 1 cup BASS PECANS PIECES

Method:

Soften cheeses. Add jalapeno and salt (and garlic, if desired), and mix until smooth. Chill mixture in refrigerator until firm enough to shape into a ball. Roll ball in Bass Pecan Pieces and chill until serving time. You can roll into logs, if desired. Also, they may be frozen and stored for later use.

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Nutty Pineapple Cheese Ball

Ingredients:

• 2 pkgs (8 oz each) cream cheese
• 1 can (8 oz) crushed pineapple (well-drained)
• 2 cups BASS PECANS PIECES
• 1/3 cup bell pepper (chopped)
• 2 Tbsp green onion (chopped)
• 1 Tbsp seasoned salt
• Garnish (optional)

Method:

Soften cream cheese. Gradually stir in crushed pineapple, one cup pecans, bell pepper, onion and seasoned salt. Chill well. Form into a ball and roll in one cup BASS PECAN PIECES. Chill until serving. Garnish with twists of pineapple slices, maraschino cherries, or parsley. Serve with assorted crackers.

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Cherries and Pecans (Trail Mix)

Ingredients:

• 1 cup dried cherries
• 1 cup BASS PECANS PIECES
• 1 cup flaked coconut
• 1/2cup roasted salted pepitas (pumpkin seeds)
• 1/2cup chocolate pieces or chunks (optional)

Method:

In a bowl, combine all ingredients and mix well. Optionally, you can change up ingredients to taste by varying with dried fruits and cereals, yogurt chips, M&Ms, chocolate chunks, etc. It can be stored in plastic bags or airtight jars/tins for 2 weeks.

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Featured Recipe!

Curried Pecans

Ingredients:

• 1/2 c. butter
• 3 tbsp brown sugar
• 3 tbsp commercial plum sauce
• 2 to 3 tbsp of curry powder
• 1½ tbsp ground ginger
• 3/4 tsp salt
• 1½ lbs Bass mammoth pecan halves
• 1 c. raisins

Method:

Melt butter in a large skillet. Add brown sugar and next 4 ingredients; stir well. Add pecans, stirring to coat. Spoon mixture into a 15"x10"x1" jellyroll pan and bake at 350 degrees for 15 minutes, stirring every 5 minutes. Remove from the oven; stir in the raisins. Cool and store in an airtight container. Yield: 7 cups

From the kitchen of
Pattie Bush
Laurel, MS

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