Pecan Valley Pecans

1. Preheat oven to 325ºF.
2. On a cookie sheet, spread out the chopped pecans and toast for five minutes. Remove and allow to cool.
3. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.
4. Put 1 tablespoon of the cheese mixture in the palm of your hand; imbed one grape in this mixture, shaping the mixture around the grape to coat. Then roll the covered grape in the finely chopped pecans before placing on a serving tray. Chill for 30 minutes until coating is firm. If grapes are large, use a sharp knife to cut into halves.

Serves 5

1. Preheat oven to 350ºF.
2. In a mixing bowl, cream the butter and cheese.
3. Combine flour, paprika and sea salt; add to creamed mixture. Shape dough into 1-inch balls. Place 2 inches apart on un-greased baking sheet. Top each with a pecan; press down to flatten.
4. Bake in a preheated oven for 15 to 20 minutes or until golden brown.
5. Remove to a wire rack to cool.

Yield: about 2 dozen

1. Sift together flour, baking powder, mustard and pepper. Set aside.
2. Cream margarine; gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1½” in diameter, wrap in foil, chill.
3. Preheat oven to 400ºF.
4. Slice each roll into very thin slices. Arrange on greased cookie sheets.
5. Bake in a preheated oven for 6 minutes. Cool immediately on wire racks.

1. Preheat oven to 450ºF.
2. Place pizza crust on cookie sheet. In frying pan, heat oil. Add onions and cook slowly until caramelized, about 20 minutes.
3. Cool slightly. Mix the goat and cream cheese together and spread on crust; spread the cooked onions over the cheese. Sprinkle the feta and mozzarella cheeses over the onions; top with the pecan pieces.
4. Bake in a preheated oven for about 5 minutes or until cheeses melt. Sprinkle parsley over top before serving. Cut into 6 wedges to serve.