Ingredients

• 3 (15-oz) packages frozen French-cut green beans, thawed and well drained
• 1/2 cup salted butter, divided, 2 T. and 6 T.
• 1/4 cup chopped onion or shallot
• 1 cup panko (Japanese-style breadcrumbs)
• 1  1/2 cup untoasted sliced almonds, divided, 1 cup and 1/2 cup
• 1/2 teaspoon kosher salt
• 2 tablespoons melted butter
• 6 tablespoons all-purpose flour
• 4 cups whole milk
• 4 ounces Parmesan cheese, shredded (about 1 1/2 cups)
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 (8-oz) can diced water chestnuts, drained

Instructions

1. Preheat oven to 350 degrees.
2. Squeeze thawed green beans lightly to remove water.
3. Stir together 2 tablespoons melted butter,  1 cup panko, 1 cup almonds, 1/2 teaspoon salt and set aside.
4. Heat 2 tablespoons of the butter in a Dutch oven over medium high heat.  Add onion and cook, stirring often until mixture is caramelized, about 8 minutes.
5. Transfer onions to plate and without wiping out Dutch oven, add remaining 6 tablespoons butter.  Melt butter over medium high; whisking flour, and cook, whisking constantly 1 minute.
6. Gradually add milk, whisking until smooth.  Cook, whisking, until thickened and bubbly, about 4 minutes.
7. Remove from heat, and whisk in Parmesan cheese, kosher salt and black pepper and 1 tablespoon lemon juice until melted and smooth.
8. Stir in green beans, onions, water chestnuts and 1/2 cup sliced almonds
9. Spoon into a lightly greased baking dish.
10. Bake in preheated oven until bubbly around edges, 15 minutes.
11. Remove from oven;  top casserole with panko mixture.  Bake 30 minutes at 350 degrees

    NOTES

    To make ahead, prepare recipe through step 9, up to 3 days in advance; cover and refrigerate.  On the day of, resume with step 10.  Bake 15 minutes (10 minutes more if cold from refrigerator).  Add toppings and bake 30 minutes more.

By KathyMillerTime, Adapted from Southern Living

Ingredients

• 1 3 (ounce) package cream cheese, softened
• 1/3 cup sharp cheddar cheese, grated
• 1/3 cup monterey jack cheese, grated
• 1/2 cup mayonnaise
• 1/2 teaspoon garlic powder
• salt and freshly ground black pepper to taste
• 3-4 tablespoons pimentos, chopped
• 2-3 tables

Instructions

1. Combine in a food processor, pulse to achieve desired consistency.
2. Serve with crackers.
3. This recipe should be refrigerated in a small bowl for 3 hours.
4. Transfer to wax paper, shape into ball and roll in pecans.
5. Refrigerate overnight.

By Jessica Parks Hurst via KathyMillerTime

Cookies

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 ½ cups firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup pecans, coarsely chopped

Icing

• 1 cup firmly packed brown sugar
• ¼ cup whipping cream
• 1 cup powdered sugar

Instructions

1. In a large bowl, stir together the flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees.
3. In bowl of electric mixer, combine the butter and brown sugar. Beat until well blended.
4. Beat in the egg until fluffy.
5. Blend in the vanilla.
6. Gradually add the flour mixture just until blended.
7. Drop by rounded teaspoonful onto greased cookie sheets, placing the cookies 2 inches apart from one another. Flatten each cookie slightly with a fork.
8. Sprinkle each cookie with approximately 1 teaspoon chopped pecans.
9. Bake 10 minutes or until golden. Transfer onto wire racks to cool.
10. While cookies are cooling, prepare the icing.
11. In a 1 ½ to 2-quart saucepan, combine the brown sugar and whipping cream.
12. Place over medium-high heat, stirring until the sugar dissolves and the cream comes to a boil. Boil, stirring constantly for 1 minute.
13. Remove from heat and blend in the powdered sugar. Beat until smooth.
14. Drizzle cooled cookies generously with the icing.

By KathyMillerTime
Adapted from Red Rocks & Cinnamon Rolls, Marion Yadon

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1/4 teaspoon vanilla extract
• 3/4 cup confectioners sugar
• 2 tablespoons brown sugar
• 3/4 cup chocolate chips
• 3/4 cup chopped pecans
• graham crackers

Instructions

1. Beat cream cheese, butter, and vanilla until fluffy.
2. Gradually add sugars; beat just until combined.
3. Stir in chocolate chips.
4. Cover and refrigerate 2 hours.
5. Place on plastic wrap, shape into a ball.
6. Refrigerate at least 1 hour.
7. Just before serving, roll cheese ball in pecans.
8. Serve with graham crackers.

Notes

This is a surprise to most guests. It looks like the traditional cheese ball, but when people bite into it--WOW so sweet and so good! This makes a very large ball.  I like to divide in half, making 2 smaller balls.

Pam Hope via KathyMillerTime