Four Fun Recipes For National Pecan Day

Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.

In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.

Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.

Spoon batter into muffin cups about ⅔ full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Preheat oven to 325
In a mixing bowl, cream together the butter, oil, and sugars.
Mix in the eggs, vanilla, and salt.
Add 2 cups of flour and mix. Add baking soda and cream of tartar and mix again. Stir in remaining flour until combined.
Stir in pecans.

Roll dough into 1 inch balls and roll each ball in sugar. Place the cookies 2 inches apart on an ungreased baking sheet and bake for 10 minutes or until the edges are golden. Allow cookies to cool on the sheet for a few minutes before transferring to wire racks to cool completely.
Store in an airtight container. These freeze well, too!

In a large bowl combine chicken, celery, onion, cranberries and pecans.

Stir to combine.

Add into chicken salad mayonnaise, salt and pepper.

Mix well.

Serve on a bed of lettuce or small club rolls.