Throw Together Stuffing

Ingredients:
1  (12 oz.) pkg. seasoned whole-wheat stuffing mix (Pepperidge Farm)
2  (14 oz). cans low-sodium chicken broth
Nonstick cooking spray
2 stalks of celery chopped
2 shallots, finely chopped
1/4 c. chopped fresh sage
1/2 c. pecan pieces
2 Tbs. fresh thyme leaves
1/4 c. dried cherries

Directions:
1. Place the stuffing mix and broth in a large bowl.  Let stand about 15 minutes.  Meanwhile, coat a large skillet with cooking spray.  Heat on medium.  Add celery, shallots, sage, and thyme.  Cook for about 6 minutes, or until softened.
2. Stir the vegetable mixture into stuffing mixture.  Add the pecans and dried cherries, and transfer the mixture to a 2-qt. square baking dish.  Cover wth aluminum foil and place in the refridgerator overnight.
3. Bake the next day at 400 F for about 45 minutes or until heated through.  Let stuffing stand at least 15 min. before the meal begins.  Makes 8 servings.

Pineapple Cheese Ball

Ingredients:
2 (8 oz) packages of cream cheese
1 (20 oz) can crushed pineapple drained
Pecans chopped

Directions:
Put nuts onto a flat plate. Mix cream cheese and crushed pineapple. Form a ball. Roll ball in nuts until covered. Wrap in plastic wrap and chill until ready to serve.

Cranberry Relish

Ingredients:
2 c. chopped cranberries
2 c. sugar
2 boxes (3 oz.) rasberry jello
2 c. hot water
1 orange quartered, seeded, ground
20 oz. can crushed pineapple
1 c. chopped pecans

Directions:
Let cranberries stand 2 hours in sugar. Mix all ingredients together. Chill until firm.

Pecan Pie

Mom's secret....grind the pecans!!!

Ingredients:
3 eggs
1 c. dark Karo syrup
1 c. sugar
2 Tb. butter
2 tsp. vanilla
1 1/2 c. crushed pecans
1 unbaked pie crust

Directions:
Stir everything until blended except pecans. Add ground pecans and pour into pie crust. Decorate top with pecan halves. Bake at 350 degrees F for 50-55 minutes or until knife comes out clean in center.