Cabbage Rolls for New Year's Good Luck!!!

Holubtsi - Cabbage Rolls

 

We make these for New Year’s Day as “Good Luck”

¾ lb. Lean Hamburger                              1 Large Onion

2 cups Rice                                                 1 16 oz. can Tomatoes

6 slices Bacon                                            Salt & Pepper (about 3 tsp. Salt)

1-2 Cabbage Heads                                   Garlic Powder

½ cup Olive Oil                                           ¼ tsp. Dill

½ cup Vinegar                                            Ham Hocks

Cut core from cabbage and drop in pot of boiling water until leaves a little soft.  Chop bacon and sauté w/chopped onion.  Mix raw hamburger, washed rice, bacon and onions, salt & pepper, garlic powder & dill.  Line bottom of roaster with outer cabbage leaves.  Roll cabbage rolls LOOSE and put in roaster.  Put in ham hocks, tomatoes, oil, vinegar in & fill with water to top of cabbage rolls.  Cover with left over leaves (to prevent scorching).  Bring roaster to full boil on top of stove, then turn down for ½ hour on top of stove.  Then to oven at 325 for 2 ¼ hours.  Take lid off for ½ your if very wet.

Shortbread Cookies for the Chocolate Lover!!

These are wonderfully old fashioned, but with a twist ~ drizzled with chocolate!!!!  I make some with and some without chocolate for the purist. 

Shortbread Cookies

¾ lb. unsalted butter, room temperature          3 ½ cups flour

1 cup sugar, plus more for sprinkling                ¼ tsp. salt

1 tsp. vanilla extract                                    ¾ cup semisweet chocolate chips

Preheat oven to 350 degrees.  With an electric mixer fitted with a paddle, mix together the butter and 1 cup of the sugar until they are just combined.  Add the vanilla.  In a medium bowl, sift together the flour and salt, then add them to the butter and sugar mixture.  Mix on low speed until the dough starts to come together.  Dump onto a surface dusted with flour and shape into a flat disk.  Wrap in plastic and chill for 30 minutes. 

Roll the dough ½” thick and cut with a 3 X 1” finger shaped cutter.  Place the cookies on an ungreased or parchment lined cookie sheet and sprinkle with sugar.  Bake for 20-25 minutes, until the edges just begin to brown.  Allow to cool to room temperature.  Allow to cool to room temperature.

While still on the parchment paper, put ½ of the chocolate chips in a glass bowl and microwave for about 30 seconds on high.  Stir with a wooden spoon.  Continue to heat and stir the chocolate chips in 15-30 second spurts until chocolate is just melted.  Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth.  Stir vigorously until the chocolate is smooth and slightly cooled.  Stirring makes it glossier.  Drizzle ½ of each cookie with just enough chocolate to coat it.  Don’t do the whole cookie – you need “finger room”.

Appetizers for the holidays that are easy and oh, so tasty!

These are great snacks and appetizers to have during the holidays and gatherings . . .

Artichoke Jalapeno Dip

With a Texas Flair!

1 8 oz. cream cheese, softened                    1 clove garlic, minced

1 14 oz. can artichoke hearts, chopped        2 Tbsp. parmesan or asiago cheese   

1 Tbsp. chopped jalapenos                           2 Tbsp. seasoned bread crumbs         

1 Tbsp. lemon juice                                      1 Tbsp. butter, melted

salt & pepper to taste

Mix cream cheese, drained, chopped artichoke hearts, jalapenos, lemon juice, garlic, parmesan and a little salt and pepper.  Pour into buttered baking dish.   Mix bread crumbs with melted butter.  Sprinkle on top.  Bake at 350° about 15 minutes, until heated through and lightly browned on top.  Serve with crackers.

Bacon Wrapped Water Chestnuts

These are great for parties & showers – make plenty!

Water chestnuts, drained                                      brown sugar

Thin sliced bacon, cut into thirds                  few drops of maple syrup

Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Line a pan with foil (for easy clean up).  Place bacon wrapped chestnut on the foil and put a few drops of maple syrup on each one.  Sprinkle the tops with brown sugar.  Broil until the bacon is done.

Cheese Ball

Great to make ahead and freeze for the holidays!

3 8oz. pkg. Cream Cheese, softened           1 lb. shredded Cheddar Cheese

½ tsp. minced Garlic                                    1 cup Pecans, coarsely chopped

1 Tbsp. Worcestershire Sauce                       ¼ cup chopped fresh Parsley

1 Tbsp. Hot Pepper Sauce

These are great to make ahead and freeze for the holidays! In a large glass bowl with mixer, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce.  Blend well.  Add Cheddar cheese and mix until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.  While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl.  Remove the balls from the freezer and roll them in the pecan and parsley mixture.  Makes 3-4 balls (make several sizes to accommodate sizes of gatherings).

Stuffed Potatoes

New Potatoes make these little darlin’s irresistable

24 new red potatoes, halved                        ½ cup crumbled cooked bacon, plus             

2 tsp. extra virgin olive oil                               more for garnish         

1 ½ cup sour cream                                     ¼ cup chopped flat-leaf parsley

1 cup crumbled blue cheese                         ¼ chives, finely chopped

Salt & fresh ground pepper                          paprika for garnish

Preheat oven to 400°.  In a medium bowl, toss the potatoes with the olive oil.  Place cut side down on a baking sheet and bake until the skins are crisp, about 20-25 minutes.  Let cool.  Scoop out the center of each potato half and place in a medium bowl.  Stir in the sour cream, blue cheese, salt and pepper, bacon, parsley and chives.  Fill each potato skin with the sour cream mixture and top with more crumbled bacon, paprika and parsley. 

Tortilla Rollups

Everyone loves these – taste great – make ahead!

1 pkg. smoked turkey                                  2 celery stalks

1 green onions                                            1 8 oz. cream cheese, softened

¼ cup green stuffed olives                          flour tortillas

Chop first 4 ingredients in food processor.  Add to cream cheese.  Spread over tortillas and roll up tightly.  Refrigerate at least 2 hours and slice into 1” pieces.

Elegant and Easy Christmas Dinner

For an Elegant and Easy Christmas Dinner . . .  this allows you a little time in the kitchen and lots of time with family.  Serve with Sweet Potatoes that can be made in advance.  Relax, enjoy and laugh alot!!! 

Pork Tenderloin – Family Favorite

Looks Fancy & Impressive but Amazingly Easy

1 ½-2 cups Italian seasoned bread crumbs  2 lbs. Pork tenderloin

Pinch of sage and salt                                  ¼ - ½ cup olive oil

Preheat oven to 425°.  Mix bread crumbs, sage, salt and olive oil in bowl to reach consistency that will be moist enough to stick to the meat when pressed.  Place pork on a shallow cooking sheet.  Press the crumb mixture onto all sides of the meat until there is no pink showing, usually ¼” thick.  Bake for at least 35 minutes until a meat thermometer reads 165°, or until there is no pink when the pork is cut.  Let the pork rest for 10 minutes, then cut into ½ “ slices.

Sweet Potato Casserole

3 cups Sweet Potatoes                                 Topping:

4 Tbsp. Butter                                              ½ cup Butter

¼ cup Milk                                                   ½ cup Pecans

¼ cup Brown Sugar                                     ¼ cup Flour

1 tsp. Vanilla                                                ½ cup Coconut (optional)

                                                                   ¼ cup Brown Sugar

Whip together potatoes, butter, milk, brown sugar & vanilla.  Place in buttered casserole.  Mix topping and spread on potatoes.  Bake at 350 for 30 minutes.

Christmas Main Dish

This is an Elegant and Delicious Christmas Main Dish:

Pork Loin Stuffed with Cranberries & Dressing

1 3# Pork Loin                pinch of sage
Stuffing Mix                     olive oil
Dried Cranberries            salt & pepper

Filet the pork loin to a thickness of 1".  Lay pork flat and rub with olive oil.  Mix cranberries with your favorite stuffing mix.  Spread stuffing and cranberries over pork and roll up.  Tie wih string to secure.  Rub outside of pork with olive oil, salt and pepper.  Roast at 325 for 1 hour.  Check to be sure temperature reaches 160 degrees.  Remove from oven and let rest for 10 minutes before slicing.

A Few Sides to Go with the Turkey, Dressing, Gravy & Mashed Potatoes!!!

Here are a few of my favorite sides. 

Broccoli Salad

Excellent Salad for Thanksgiving or any Festive Occasion

1 head of broccoli in small pieces                 Dressing              

1 medium onion, chopped                            1 cup mayonnaise

½ cup white raisins or dried cranberries        ½ cup sugar

1 cup pecans                                           2 tsp. vinegar

½ lb. bacon, cooked crisp & crumbled

Prepare all ingredients except bacon and add dressing.  Chill.  Sometimes I do this the day before or a little before serving.  Just before serving, crumble the bacon on top and serve.

Corn Casserole

1 can Creamed Corn                                    1 cup Sour Cream

1 can Whole Kernel Corn                              ¼ cup butter

1 box Jiffy Cornbread Mix                              1 – 1 ½ cup grated Cheddar Cheese

¼ tsp. garlic powder                                    1 Tbsp. Chopped jalapeno

2 eggs                                                        

Preheat oven to 350.  In a large bowl, stir together the 2 cans of corn, corn muffin mix, garlic powder, eggs, sour cream, jalapeno and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Cranberry Sauce

Easy to Make – With Hint of Orange

12 oz. cranberries                                        1 cup orange juice

1 cup white sugar                                        optional:  ¼ cup Grand Marnier

 In a medium saucepan over medium heat, dissolve the sugar in the orange juice.  Stir in the cranberries and cook until the cranberries start to pop, about 15 -20 minutes.  Remove from heat and pour into bowl.  Sauce will thicken as it cools.

Spinach Creamed

5-6 strips bacon, diced                                    2-10 oz. pkgs. frozen spinach, thawed

¼ cup fine chopped onion                                        and well drained         

3 Tbsp. Butter                                              ½ tsp. salt & ¼ tsp. pepper

3 Tbsp. Flour                                                1/8 tsp. nutmeg

1 ¼ cup half and half                                     ¼ cup parmesan cheese

Cook bacon in a skillet and when almost done, add onion.  When onion is tender and bacon is crispy, remove with a slotted spoon and set aside.  In a large sauce pan, melt butter and stir in flour until smooth.  Gradually stir in cream.  Bring to boil over medium heat for 2 minutes, stirring.  Reduce heat, stir in spinach, seasonings, cheese, bacon and onion.  Cook and stir for 5 minutes or until heated through.

Sweet Potato Casserole

3 cups Sweet Potatoes                                 Topping:

4 Tbsp. Butter                                              ½ cup Butter

¼ cup Milk                                                   ½ cup Pecans

¼ cup Brown Sugar                                       ¼ cup Flour

1 tsp. Vanilla                                                ½ cup Coconut (optional)

                                                                 ¼ cup Brown Sugar

Whip together potatoes, butter, milk, brown sugar & vanilla.  Place in buttered casserole.  Mix topping and spread on potatoes.  Bake at 350 for 30 minutes.

Turkey Time!

This is my favorite turkey & stuffing ~ juicy and delicious. 

Turkey – Roasted

Rub entire exterior of turkey with extra virgin olive oil.

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

Last 15-30 minutes increase heat to 400° to brown with the lid off.

Turkey Stuffing

¾ cup minced onion                                    2 tsp. salt

1 ½ cups chopped celery                             1 ½ tsp. ground sage

1 cup butter                                              1 tsp. thyme leaves

5 cups Pepperidge Farm Seasoned                 ½ tsp. pepper

   Bread Crumb Stuffing Mix                          3-4 cups chicken/turkey broth

5 cups Pepperidge Farm Cornbread                1-3 Tbsp. sugar (to taste)

   Stuffing Mix                                              Optional:  mushrooms, giblets

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting

Thanksgiving Desserts & Treats!!!

My family loves these three pies for Thanksgiving Dessert.  Cranberry Cherry Pie, Pecan Maple Pie and Pumpkin Pie

You will also find a sweet, rich and creamy side to serve with dinner, or for dessert.  It is especially nice after Thanksgiving served like a bowl of ice cream.  It's called Pink Stuff.  See what you think.

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

1 (15 oz) pkg. Pillsbury                                 ¾ cup Sugar                  

          All Ready Pie Crusts                           2 Tbsp. Cornstarch

2 cups fresh or frozen Cranberries               1 (21 oz. can) Cherry Fruit Pie Filling

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Cranberry “Pink Stuff”

Kids Eat it Like Ice Cream – Adults Eat it like Sorbet!

1 cup Sour Cream                                       

2 16 oz. cans Whole Cranberry Sauce

1 3 oz. Cream Cheese softened                            

½ cup Sugar                                                         

1 8 oz. can Crushed Pineapple, drained

1 cup chopped Pecans                                         

1 8 oz. Cool Whip         

                                                                     

With electric mixer, combine sour cream, cream cheese and sugar.  Stir in cranberry sauce, pineapple and pecans.  Fold in cool whip.  Put in oiled mold and freeze.  Slightly thaw before serving.

Pecan Maple Pie

Maple Syrup Makes it Thick & Rich

Unbaked 9” Single Crust                              ¼ cup Butter, melted

3 Eggs, beaten                                            1/8 tsp. Salt

1 cup Sugar                                                 1 tsp.  Vanilla

¾ cup Maple Syrup (thick)                           1 ¼ cups Pecan halves

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.

Pumpkin Pie

(you can substitute apple butter for some of the milk)

¾ cup sugar                                                 2 large eggs

½ tsp. salt                                                   1 (15 oz.) Libby’s Pure Pumpkin

1 tsp. cinnamon                                           1 (12 oz.) can evaporated milk

½ tsp. ginger                                               1 unbaked pie crust (deep dish)

¼ tsp. cloves

Mix sugar, salt, cinnamon, ginger and cloves in small bowl.  Beat eggs in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350° and bake for 40-50 minutes or until knife inserted near the center comes out clean.  Cool for 2 hours.  Top with whipped cream.

Holiday Candy Making

I love these treats filled with caramel, pecans and chocolate!!!  Great for gifts!!!

Texas Millionaires

Part of the Candy Assortment Included in My Christmas Gift Tins

1# caramels (50 Brach's)                                      3 cups pecans

2 Tbsp. butter                                              12oz. pkg. semi sweet chocolate chips

2 Tbsp. water                                               1/3 bar paraffin

Melt caramels with butter and water over low heat.  Add pecans and mix.  Spoon onto greased (I use Pam) waxed paper and let cool and set.  Melt chocolate chips and paraffin over double boiler or very low heat.  Dip each pecan cluster and put back on same greased waxed paper.  Let cool.  Makes about 35 pieces.

My Favorite Meatloaf

This meatloaf is so good.  Serve with mac & cheese and a salad.  Ummm . . .

Brown Sugar Meatloaf

Crowd Pleaser – Especially for Meat Lovers!

½ cup packed brown sugar                             1 ½ tsp. salt

½ cup ketchup                                             ¼ tsp. pepper

1 ½ lbs. Lean ground beef                              1 small onion, chopped

¾ cup milk                                                   ¼ tsp. ground ginger

2 eggs                                                         ¾ cup finely crushed saltine cracker

   Crumbs or bread crumbs

Preheat oven to 350°.  Lightly grease a 5 X 9” loaf pan (or equivalent).  Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.  In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf.  Place on top of the ketchup.  Bake in oven for 1 hour or until juices are clear.  Note:  If you fail to read instructions first and just mix all the ingredients – that is good too!

It's Raining & I want a Great Soup & Sandwich

It's going to be cool and rainy.  Sounds like the perfect time for a turkey, bacon, lettuce & tomato sandwich with a side of this cheese soup.  Full of veggies and cheesy goodness.  This soup is also good with just a salad and garlic bread.  Enjoy!  This is one of my family's favorites!!!

Cheese Soup

Winter Soup –Nice with Garlic Bread

½ stick butter                                           8 oz. Velveeta

3 chopped green onions                               parsley flakes

2 stalks celery chopped                               salt

2 grated carrots                                         coarsely ground pepper

2 cans chicken broth                                   dash of Tabasco

3 cans potato soup                                     8 oz. sour cream

1 pkg. frozen broccoli chopped                    

Sauté onions, celery and carrots in butter.  Add chicken broth & simmer 30 minutes.  Add potato soup, broccoli, cheese, parsley, Tabasco, salt and pepper to taste.  Stir in sour cream and simmer 15 minutes.  Makes 10 cups.

Cooking Up Memories: These little snacks are great for parties!

Cooking Up Memories: These little snacks are great for parties!: Jalapeno Pinwheels 8 oz. cream cheese, softened OR 4 oz. Candied Jalapenos (from grocery store) 4 oz. diced jal...

These little snacks are great for parties!

Jalapeno Pinwheels

8 oz. cream cheese, softened                         OR 4 oz. Candied Jalapenos (from grocery store)

4 oz. diced jalapenos                                    1 8oz. pkg. Crescent Rolls

1 Tbsp. sugar

Preheat oven to 375 degrees.  Mix softened cream cheese with diced jalapenos and sugar.  Separate crescent rolls into two rectangles.  Pinch the perforations to make smooth.  Roll with rolling pin to smooth and make slightly larger.  Spread half of the cream cheese mixture onto one of the rectangles.  Roll up starting on the long side.  Repeat procedure with remaining crescents and cream cheese mixture (you will have two rectangles per tube).  Each rolled rectangle should yield 16 pinwheels.  Cut in half, half again, etc., until you have 16.  You should get 32 after using the entire tube of crescents.  Bake on parchment paper 13 minutes or until golden brown.  Serve immediately before you eat them all!!!

 

Time for Pumpkin!

I love Fall.  Especially this year ~ as the summer was so long.  We have had a bit of rain, cooler weather and all this makes me crave the flavors of fall.  Let's start with cookies!

Pumpkin Cookies

½ cup shortening                                         1 tsp. baking soda

1 ½ cup sugar                                              ½ tsp. salt

1 egg                                                           1 tsp. vanilla                            

1 cup pumpkin (Libby’s)                                1 tsp. nutmeg

½ cup nuts                                                   1 tsp. cinnamon

2 ½ cups flour                                              Optional:  1 cup raisins or dried

1 tsp. baking powder                                       cranberries or chocolate chips

Mix and bake at 375° for 10 minutes.  It makes about 25-30 cookies.

Bread Pudding

Okay, I can feel fall in the air.  It finally rained here in Texas and what a relief.  It's time to say goodbye to summer.  Let's do so by having a heaping helping of Bread Pudding.  Don't forget to drizzle the Praline Sauce over it for that extra rich goodness!!!  Last year I had my very first taste of this sweet treat.  What was I waiting for? 

Bread Pudding

3 Lg. eggs                                                    ¼ cup maple syrup

8 lg. egg yolks                                              1 ½ tsp. vanilla extract

5 cups half & half                                          6 croissants or other bread

1 ¼ cups sugar                                            Optional:  peaches, apples,

2 tsp. cinnamon                                           raisins

Preheat oven to 350 degrees.  In a medium bowl, whisk together the whole eggs, egg yolks, half & half, sugar, syrup and vanilla.  Slice the croissants and layer with the cinnamon in a large baking dish 11 X 13”.  Note:  if using raisins, make sure under the bread so they don’t burn while baking.  Pour the custard mixture over the bread and allow to soak for 10 minutes, pressing to make the bread absorb the liquid.  Place the pan in a larger pan filled with 1” of hot water.  Cover the larger pan with foil, tenting the foil so it doesn’t touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40-45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  Serve with strawberries or with a sauce (see Praline Syrup below).

Bread Pudding Topping - Praline Pancake Syrup

3/4 c. buttermilk                                           2 Tbsp. corn syrup

1 1/2 c. sugar                                              1 tsp. baking soda
¼ cup real butter                                          1 tsp. Vanilla

Put everything but the vanilla in the microwave (big bowl).  Just keep a close eye and stir every minute or so to avoid it spilling over.  Continue cooking until it takes on a nice syrup consistency.  Keep in mind it will thicken as it cools.  When it’s done, it should have a golden-brown color.  Remove from heat and add vanilla.  There will be foam on top and you can stir it in or remove it.  This can also be done stove top by cooking and stirring for 8-10 minutes.

Caramel Frosted Brown Sugar Drops

It's now officially Fall and I always think of these incredible cookies that "V" (Virgine) made one year.  She bakes the best bread and cookies and treats - ever!  Hope you enjoy these as much as I do . . .

Caramel Frosted Brown Sugar Drops

2 ¾ cup flour                                               1 cup chopped pecans

1 tsp. baking soda                                        Frosting

¼ tsp. salt                                                   7 tbsp. butter

1 cup butter                                                 ¾ cup packed brown sugar

1 1/3 cups packed light brown sugar                1 tbsp. light corn syrup

2 large eggs                                                 1 2/3 cups powdered sugar

1 ½ tsp. vanilla                                             1 ¼ tsp. vanilla

2/3 cup sour cream                                     

Preheat oven to 350 degrees.  Sift together first 3 ingredients, set aside.  Beat together butter and sugar until fluffy.  Add eggs and vanilla and beat until well blended.  Lightly beat in ½ of flour mixture.  Add sour cream and beat until well blended.  Stir in remaining flour and ¾ cup of pecans.  Using a heaping 1/8 cup measure, drop the dough onto baking sheets about 2 ½ inches apart.  Pat down cookies until flattened on top.  Bake cookies, one sheet at a time, 10-12 minutes, until lightly tinged with brown at the edges.  Transfer the sheet to a wire rack rack and let stand until the cookies firm up slightly, 1 to 2 minutes.  Carefully transfer the cookies to wire racks and let stand until completely cooled.  To make Frosting: Melt butter over medium high heat, bring to a boil and gently simmer, stirring occasionally, until slightly golden, 3 to 4 minutes.  Stir in brown sugar and cook, stirring for 1 minute more.  Stir in 2 ½ tablespoons hot water and the corn syrup until the sugar dissolves.  Vigorously stir in the powdered sugar and vanilla until blended and completely smooth.  Set the frosting aside, stirring occasionally, until it cools and stiffens just enough to spread, 2-4 minutes.  Frost cookies and top with chopped pecans.