• 2 large baking potatoes
• 4 hardboiled eggs, chopped
• 2 stalks of celery, chopped/li>
• 1 c. green olives, sliced
• 1/2 c. chopped pecans
• 1 1/4 t. salt
• 1/4 t. pepper
• 1 T. onions, chopped
• 1 c. mayonnaise

Recipe Direction:

Put potatoes with skins in a pot with enough water to cover. Bring to a boil and cook medium low, covered for about 30 minutes. Test for tenderness with a fork. Dry and cool. Peel and cut potatoes into small cubes. Combine with the rest of the ingredients and chill. Serves 6.

From,
Gail W.,
TX

We apologize for the delay but we were overwhelmed with all the entries in November and December. Our 2011 Bass Pecan recipe contest has finally come to an end. After much consideration, cooking, baking, and taste testing, we have finally chosen this year’s winner…

Congratulations Caitlin K. from Chicago, IL. Catlin is the $1000 Grand Prize winner for her tasty “Coconut Pecan Tilapia!” You can wow your dinner guest with this recipe. Your guests will think you spent a lot of time in the kitchen preparing this easy recipe. So, please be sure to try out Coconut Pecan Tilapia.

We also would like to thank the many people that submitted their recipes. We had so many great recipes to choose from. Start submitting your recipes for this year’s contest. We are accepting entries now through December 31st 2012. You could be our next Bass Pecan Grand Prize recipe winner!!

Ingredients:

• 2 Tilapia filets
• 2 eggs, beaten
• 3/4 cup unsweetened coconut flakes
• 3/4 cup chopped Bass pecans
• 1 tablespoon Red pepper flakes

Recipe Direction:

This recipe is the best because it only has 5 ingredients but it tastes very sophisticated!

Preheat the oven to 375.

Mix together the coconut flakes, Bass pecans, and red pepper flakes. Dip each tilapia filet into the beaten egg, then dip into the coconut-pecan mixture. Try to coat the fish completely. Lay the filets flat on a greased baking sheet. Press any remaining coconut-pecan mixture onto the filets.

Bake for ~15 minutes, or until the fish flakes easily with a fork.

Total Time: 20 min.

Yields: 2 servings

From,
Caitlin K,
IL

This exciting spin on traditional holiday stuffing is practically a delectable meal in itself at any time of the year!

Ingredients:

• 10 slices bread, toasted on both sides and crumbled
• 1/2 stick butter
• 12 fresh sage leaves
• 2 celery stalks with leaves, diced
• 4 green onions with tops, diced
• 1 cup chopped Bass Pecans
• Salt and pepper to taste
• 2 eggs, beaten
• Olive oil for frying

Recipe Directions:

Place crumbled bread in large mixing bowl.

Melt butter in small saucepan over medium-high heat. Stir in sage leaves and cook, stirring, 3 to 4 minutes, or until butter deepens in color to caramel.Remove from heat.

Pour caramelized butter and sage leaves over crumbled bread. Stir in diced celery, onion, and pecans. Season to taste with salt and pepper. Blend in beaten eggs to bind mixture. Form into 8 croquette-style patties.

Heat olive oil in skillet over medium-high heat. Saute patties 4 to 5 minutes on each side, flattening slightly with spatula as they cook.

Serve hot.

Time: 12 minutes

Yields:  8 stuffing croquettes

Cuisine:    Southern / Soul

From
Karen K.,
Texas

Preheat oven to 350 degrees F. lightly spray with non stick spray an 8X8 inch baking dish.

Ingredients:

• Non stick spray
• 1 c. unbleached flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 1/2 c. unsalted butter, softened
• 3/4 c. brown sugar
• 2 eggs
• 2 tsp vanilla extract
• 4 Tb unsalted butter
• 3/4 c. brown sugar
• 1/2 c. chopped Bass pecans
• 2 c. fresh cranberries
  

Recipe Direction:

In a small bowl, wisk together, flour, baking powder and sea salt. Set aside.

In a medium bowl cream with a hand mixer, ½ c. butter and ¾ c. brown sugar. Beat in eggs one at a time. When fluffy beat in vanilla and flour mixture. Set aside.

In a small sauce pan melt 4Tb. butter and ¾ c. brown sugar.
Pour evenly into prepared pan. Sprinkle in a single layer 2 c. cranberries and sprinkle with the chopped pecans.
Gently spread the “Blondie batter” over the pecans.

Bake for 30 minutes or until a toothpick inserted comes out clean. Try not to over bake.

Immediately and carefully (this is hot) invert onto a serving dish or platter. Serve with or without whipped cream and garnish with a Bass pecan.

From
Susan M,
WA

• 1-1/4 cup of Bass pecan halves and quarters,
• 1-1/2 sticks of cold unsalted butter, cut into very small bits 2-1/2 pounds of apples, preferably 2 varieties, peeled, quartered, cored and cut in 1/2″ wide slices,
• juice of half a lemon,
• 1/2 cup of dried cherries,
• 3/4 cup of all-purpose flour,
• 3/4 cup of old-fashioned rolled oats,
• 1/2 cup of sugar,
• 1/2 cup of brown sugar,
• 1 teaspoon of apple pie spice pinch of salt
• optional: dollops of sweetened whipped cream or topping or small scoops of vanilla ice cream or frozen yogurt

Recipe Direction:

1. Heat oven to 350 degrees.
2. Toast the pecans in a skillet over a medium heat until lightly crisp. Set aside.
3. Grease a 12×9 baking dish with some of the butter.
4. Place the apples slices and lemon juice in a bowl and toss. Add the cherries and toss again.
5. Pour into the prepared baking dish.
6. In a mixing bowl, combine the flour, oats, sugars, spice and salt. Add the butter and rub the mixture between your fingers until blended. Add the pecans and blend again.
7. Scatter on top of the apples.
8. Bake for 45 minutes or until the topping is golden brown and the fruit is bubbling.
9. Cool until warm or at room temperature.
10. Very good with the optional whipped cream, ice cream or frozen yogurt

Total Time: 1 hour 5 min.

Yields:  1 (12X9 inch dish)

Cuisine: World

From,
Barbara E,
Michigan

Ingredients:

• 2 Tilapia filets
• 2 eggs, beaten
• 3/4 cup unsweetened coconut flakes
• 3/4 cup chopped Bass pecans
• 1 tablespoon Red pepper flakes

Recipe Direction:

This recipe is the best because it only has 5 ingredients but it tastes very sophisticated!

Preheat the oven to 375.

Mix together the coconut flakes, Bass pecans, and red pepper flakes. Dip each tilapia filet into the beaten egg, then dip into the coconut-pecan mixture. Try to coat the fish completely. Lay the filets flat on a greased baking sheet. Press any remaining coconut-pecan mixture onto the filets.

Bake for ~15 minutes, or until the fish flakes easily with a fork.

Total Time: 20 min.

Yields: 2 servings

From,
Caitlin K,
IL

• 1 ½ cup chopped Bass pecans,
• 1 pound ground breakfast sausage cooked,
• 2 cups cornmeal,
• 3/4 cup all-purpose flour,
• 1 tablespoon baking powder,
• 1 1/2 teaspoons baking soda,
• 1/2 teaspoon salt,
• 6 tablespoons butter (melted and cooled),
• 2 eggs- beaten,
• 2 cups buttermilk Honey Butter Spread

Method:

Preheat oven to 400 degrees F. Grease a cast iron skillet with 2 tablespoons of the melted butter. Place the sausage on the bottom of the prepared skillet. Add chopped pecans on top of the sausage. Place the dry ingredients in a large bowl, and whisk to combine. Stir in the remaining butter with the egg and buttermilk until combined. Fold wet mixture into the dry ingredients, until blended. Pour over the sausage and pecans, gently spreading evenly over the mixture. Bake for 25 to 30 minutes. (The top of the cornbread should be golden brown.) Turn cornbread out onto a plate Spread top with honey butter spread while hot Serve while still warm.

Time: 45 minutes

Yields: 6-8 servings

Cuisine: Southern / Soul

Submitted By
Dawn C.
Georgia

Ingredients:

• 1 carton of fresh figs
• 1/2 lb prosciutto
• 1 Stick of goat cheese (Chevre)
• 24-30 pecans
• 1 7 grain French Stick
• Olive Oil spray
• Black pepper

Method:

1. Wash, dry then spray figs with a little oil to prevent sticking. Place the whole figs on a medium grill. Grill turningseveral times until the skin has slight grill marks and the fruit is warm.
2.  Slice the bread across ways, spray with a little olive oil then grill lightly.
3. Spread each slice with goat cheese (about ¼ inch thick).
4. Slice the grilled figs or if small cut in half.
5. Place 2 pecans on top of the cheese then 1 or 2 fresh fig slices (depending on size of bread).
6. Roll up a slice of prosciutto and fold to fit on top, sprinkle with black pepper.

This makes a great cocktail snack paired with a Pinot Grigio wine. The tartness of the cheese, crunch of the pecans, sweetness of the figs and saltiness of the Prosciutto come together in a wonderful grilled melding of flavors and textures.

Submitted By:
Maggie R.
Florida

Ingredients:

• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 4 boneless skinless chicken breast halves (4 oz each)
• 1/2 cup ground Pecans
• 1/2 cup pecan oil or olive oil
• 1/2 cup butter

Method:

Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in milk, then dredge in flour mixture; dip again in milk, then coat with ground pecans until well covered. In a large skillet, heat oil and butter. Cook chicken over medium heat for 5-7 minutes on each side or until juices run clear (watching carefully so pecans don’t burn). Serve hot.

Variations: Substitute 1 lb of catfish fillets for the chicken and prepare as directed. -When making fried chicken, grind about ¼ cup of pecans to almost a meal and add to flour after dipping the chicken pieces in milk or buttermilk.

• 2 cups pecan pieces or mammoth pecan halves
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon cayenne pepper
• 1/2 cup orange juice
• 2 Fuji apples 1 Bartlett pear
• 1 quart strawberries
• 2 heads romaine hearts, rinsed and chopped with stems removed
• 1 package (5 oz.) prewashed arugula leaves
• 1 package (5 oz.) prewashed spring lettuce mix
• 2 cups Muenster cheese cubes (bite sized)
• 1 cup prepared Raspberry vinaigrette dressing (optional)

Submit your recipe

1. Place pecans, sugar, cinnamon, and cayenne pepper in medium saucepan. Cook over medium heat for 5-8 minutes, stirring constantly. Do NOT add water or other liquids. When pecans have glazed, remove from heat and spread onto foil or waxed paper to cool.

2. While pecans are cooling, put orange juice into medium bowl.

3. Wash and core the apples and the pear, leaving skins on, if desired. Chop fruit into small cubes. Add apples and pear to orange juice. Mix gently, coating the apples and pear with orange juice to prevent browning.

4. Wash the strawberries. Remove the stems and slice into bite sized pieces. Set aside.

5. Place the romaine, arugula, and spring mix into a large salad bowl.

6. Add diced apples and pear to lettuce mixture after draining orange juice. Top with strawberries, cheese cubes, and glazed pecans.

7. Toss ingredients together and serve.

8. Top with raspberry vinaigrette dressing, if desired. Tip: This recipe doesn’t really require salad dressing on it as it is naturally sweet. However, a raspberry vinaigrette dressing is delicious with it. This salad is also tasty the next day!

Time: Prep:30 minutes & Total time: 45 minutes

Yields: Serves: 8-10

Cuisine: North American

Submitted By
Barbara Dillery
Florida