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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cheese-Stuffed Pecans

Makes: 10 servings
Prep 20 mins Stand 30 mins
Cheese-Stuffed Pecans
  • 1  cup  finely shredded Gouda cheese (4 ounces)
  • 3  tablespoons  dairy sour cream
  • 40  large pecan halves

1. Bring shredded cheese to room temperature in a medium mixing bowl (allow 30 to 60 minutes). Add sour cream. Beat with an electric mixer until combined and mixture is creamy. Using a scant teaspoon for each, pipe or mound cheese mixture onto the flat side of half of the pecans. Top with remaining pecans, flat side down. Serves 10.

From the Test Kitchen
  • To pipe the Gouda mixture onto the pecans, spoon the mixture into a self-sealing plastic bag and snip off a corner.
Nutrition Facts (Cheese-Stuffed Pecans)
  • Servings Per Recipe 10,
  • cal. (kcal) 104,
  • Fat, total (g) 10,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 2,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 96,
  • Percent Daily Values are based on a 2,000 calorie diet

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