Blue Cheese Stuffed Dates

Blue Cheese Stuffed Dates

Dried dates are cut in half, spread with blue cheese, and topped with almonds. Delicious one-bite appetizers.

Ingredients

2 oz blue cheese
12 Sunnyland Medjhul Dates, pitted and cut into half lengthwise
1/2 Sunnyland Whole or Sliced Almonds
cayenne pepper

Directions

In a small bowl, mix the cheese until creamy with a hand mixer. You may need to add a few drops of milk if the cheese is crumbly. Set aside.

Place the dates on a serving platter. Using a knife, spread about 1 teaspoon of cheese on the cut side of each date. Top with 1 almond. Sprinkle the stuffed dates with a dash of cayenne pepper and serve.

Shared from cdkitchen.com

Apricot Torte

Apricot Torte

A luscious, moist torte topped with warmed apricot glaze;
sliced almonds and powdered sugar. Delicious! 

Ingredients:

  • 8 ounces Sunnyland Sliced Almonds, plus extra 1/4 cup for garnish
  • Margarine, for pan
  • 1 cup granulated sugar, plus more for pan
  • 8 oz Sunnyland Dried Apricots
  • Zest and juice of 1 lemon
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 8 large eggs, separated
  • 1/2 tsp coarse salt
  • 1/4 cup apricot jam
  • Powdered Sugar

Instructions:

  1. Preheat oven to 325°. Place nuts in a single layer on a rimmed baking sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.

  2. Grease a 10-inch spring-form pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, 8 oz almonds and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.

  3. Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.

  4. Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Powdered Sugar.

  5. Yield: 1 10-inch cake.

Notes:

Recipe and Picture from marthastewart.com

Turkey-Orange Salad

turkey orange salad

Turkey-Orange Salad

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Ingredients
  1. 2 cups cooked turkey breast, diced
  2. 1 can mandarin oranges, drained
  3. 1 (9 oz.) can pineapple tidbits, drained
  4. 1/2 cup apple, peeled, cored and diced
  5. 2 Tbsp. low-fat mayonnaise
  6. 1/4 cup Sunnyland Small Pecan Pieces
  7. 1 Tbsp. lemon juice
  8. 1/4 tsp. curry powder
  9. 1/2 tsp. salt
Instructions
  1. Mix all ingredients well. Chill before serving. Serves 6.
Notes
  1. Recipe Picture from tasteofhome.com
Sunnyland Farms http://www.sunnylandfarms.com/

Tropical Chicken Salad

tropical chicken salad

Tropical Chicken Salad

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Ingredients
  1. 3 cups cubed cooked chicken
  2. 1 cup chopped celery
  3. 1 (8 oz) can sliced water chestnuts, drained
  4. 1/2 cup chopped onion
  5. 1 cup diced pineapple
  6. 1 cup orange sections
  7. 1 cup Sunnyland Small English Walnut Pieces
  8. 2 Tbsp. oil
  9. 2 Tbsp. orange juice
  10. 2 Tbsp. cider vinegar
  11. 1 tsp. salt
  12. 1/4 tsp. white pepper
  13. 1 cup low-fat mayonnaise
Instructions
  1. Combine all ingredients; mix well and refrigerate. Keep chilled. Serve on lettuce leaves.
Notes
  1. Recipe Picture by (allrecipes.com)
Sunnyland Farms http://www.sunnylandfarms.com/

Super Chicken Salad

super chicken salad

Super Chicken Salad

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Ingredients
  1. 3 1/2 cups cooked chicken, chopped
  2. 1/2 cup celery, chopped
  3. 1/2 cup mayonnaise
  4. 1/4 cup purchased French dressing
  5. 3 hard-boiled eggs, chopped
  6. 1/4 tsp. Worcestershire sauce
  7. 1/2 tsp. salt
  8. 1/8 tsp. pepper
  9. 1/2 cup Sunnyland Small Pecan Pieces
  10. Lettuce leaves (optional)
Instructions
  1. Combine first 8 ingredients; mix well. Chill 2 hours. Stir in pecans just before serving. Serve on lettuce or as a spread on crackers or brown bread.
Notes
  1. Recipe Picture from justapinch.com
Sunnyland Farms http://www.sunnylandfarms.com/

Spinach Salad with Apples, Pecans & Chicken

Spinach Salad With Apples, Pecans And Chicken

Spinach Salad with Apples, Pecans & Chicken

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Ingredients (dressing)
  1. 2 oranges
  2. 1/3 cup fat-free mayonnaise
  3. 2 Tbsp stone ground mustard
  4. 2 Tbsp sugar
  5. 1/4 tsp salt
  6. 1/4 tsp ground black pepper
  7. 1 small garlic clove, pressed
Ingredients (salad)
  1. 1 (6 ounce) pkg fresh baby spinach leaves
  2. 2 cups diced cooked chicken
  3. 1 cup diced celery
  4. 2 medium Red Delicious apples
  5. 1/2 cup red onion, chopped
  6. 3/4 cup dried sweetened cranberries
  7. 1/2 cup Sunnyland Toasted Pecan Halves
  8. orange sections (optional)
Instructions
  1. For the dressing, zest one orange to measure 2 teaspoons zest.
  2. Juice oranges to measure 1/2 cup juice.
  3. Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
  4. While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
  5. For the salad, place spinach in bottom of large serving bowl.
  6. Dice chicken and celery. Cut apples in half lengthwise; remove stems and seeds. Cut each apple half into small pieces. Chop onion.
  7. Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
  8. To serve, drizzle dressing over salad and toss to coat.
  9. Top with orange segments (if you want to add this, you will need at least 1 extra orange) and Whole-Grain Croutons, if desired.
  10. Serve immediately.
Notes
  1. Recipe Picture by Sue at food.com
Sunnyland Farms http://www.sunnylandfarms.com/

Snappy Fruit Salad

snappy fruit salad

Snappy Fruit Salad

Serve as a dessert or on lettuce as salad.
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Ingredients
  1. 1/2 cup water
  2. 1 pkg. lemon gelatin
  3. 1 1/2 cups ginger ale
  4. 1/2 cup grapes
  5. 1/4 cup celery, finely cut
  6. 1/2 cup Sunnyland Small Pecan Pieces
  7. 1/2 cup apples, peeled, cored & chopped
Instructions
  1. Bring water to a boil; pour over gelatin; stir until thoroughly dissolved. Cool; add ginger ale. Refrigerate until gelatin begins to thicken. Stir in fruit and nuts; pour into a 4-cup mold. Chill until firm. Serves 4.
Notes
  1. Recipe Picture by allrecipes.com
Sunnyland Farms http://www.sunnylandfarms.com/

Pear & Pecan Salad

pear and pecan salad

Pear & Pecan Salad

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Ingredients
  1. 2 oz. blue cheese, such as Roquefort or Gorgonzola, or herb goat cheese
  2. 1/3 cup buttermilk or light cream
  3. 2 Tbsp. olive oil
  4. 1 Tbsp. red-wine vinegar
  5. 1/4 tsp. each salt and black pepper
  6. 8 cups mixed salad greens
  7. 4 medium pears
  8. 2/3 cup Sunnyland Small Pecan Pieces, lightly toasted
Instructions
  1. In a bowl, using a fork, mash cheese and buttermilk to make a smooth paste. Whisk in oil, vinegar, salt and pepper until creamy.
  2. Divide salad greens among individual salad plates. Peel pears, if desired; cut into quarters and remove cores. Cut into thin lengthwise slices. Arrange over salad greens. Drizzle with dressing and sprinkle with pecans.
  3. Serve immediately. Serves 6 - 8.
Notes
  1. Recipe Picture from cheeseyesplease.com
Sunnyland Farms http://www.sunnylandfarms.com/

Olive-Citrus Salad

olive citrus salad

Olive-Citrus Salad

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Ingredients (main)
  1. 1 1/2 cups pitted ripe olives, divided
  2. 3 Tbsp. Sunnyland Gallberry Honey
  3. 3 Tbsp. white-wine vinegar
  4. 2 Tbsp. olive oil
  5. 1/2 tsp. dried rosemary leaves
  6. 1/4 tsp. pepper
Ingredients (salad)
  1. 1 large head romaine lettuce,
  2. torn into bite-size pieces
  3. 1/2 cup Sunnyland English Walnuts
  4. 1/2 medium red onion, thinly sliced and separated into rings
  5. 3 oranges, peeled and segmented
Instructions
  1. Coarsely chop 1 cup of olives. Combine with honey, vinegar, oil, rosemary, basil and pepper. Cover and refrigerate for 6-8 hours, or overnight, if desired.
  2. For the salad, combine lettuce, walnuts, onion, orange segments and remaining olives in large salad bowl or on platter.
  3. Serve with dressing. Serves 6 - 8.
Notes
  1. Recipe Picture from jovinacooksitalian.com
Sunnyland Farms http://www.sunnylandfarms.com/

Danish Tomato Soup

danish tomato soup

Danish Tomato Soup

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Ingredients
  1. 1 can condensed tomato soup,
  2. 1 soup can of milk,
  3. 1/8 tsp. of dill
  4. a dollop of sour cream
  5. plenty of Sunnyland Slivered Almonds, lightly toasted
Instructions
  1. In a saucepan combine the tomato soup, milk, and dill. Stir well. Heat through over low heat. To serve, garnish with a dollop of sour cream and plenty of Sunnyland Slivered Almonds, lightly toasted. Serves 3.
Notes
  1. Recipe Picture from thingsimadetoday.com
Sunnyland Farms http://www.sunnylandfarms.com/