October 19, 2016

Posted in desserts, fall recipes, pecans, praline pecan topping

Pumpkin Pecan Bread Pudding Recipe

Looking for a way to use up the rest of your bread? Bread pudding is a foolproof backup plan to transform stale bread into a stunning desert and we have an Aunt Sally's original recipe to share so you can enjoy our favorite. Don't forget our Gourmet Praline Pecan Topping to finish it off!


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October 12, 2016

Posted in pecans, pralines, recipe

Praline Pumpkin Muffin Recipe

Combining the autumn flavors of pumpkin and cranberry, these muffins will be one of your family favorite recipes to make using pralines. Full of honey, fruit, and whole wheat fiber, they make a delicious breakfast muffin. 

Pumpkin Praline Muffins using Aunt Sally's Pralines



  • 1/2 cup of your favorite flavor of Aunt Sally's Pralines* chopped 
    (the pieces should be about the size of a red bean)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 10 oz can solid packed pumpkin
  • 1 stick butter
  • 2 large eggs
  • 3/4 cup honey
  • 1/2 cup dried cranberries

*Note: We chose to use the Creamy Original Pralines, but the choice is up to you: Creole, Triple Chocolate, Bananas Foster, Cafe au Lait, or—dare we even suggest—Sugar & Spice


    • Preheat oven to 325 degrees F. 
    • Mix dry ingredients above and set aside.
    • Soften butter and mix in honey, eggs, and pumpkin until well incorporated.
    • Add the wet ingredients to the dry and stir just until moist.
    • Stir the cranberries and pralines into the batter.
    • Fill paper muffin liners half full with batter.
    • Bake at 325 for 18 minutes, or until a toothpick inserted into the center comes out clean.

    You can substitute fresh pumpkin or other winter squash, like Acorn, for the canned pumpkin. If using fresh pumpkin or Acorn squash, cut in half and roast in the oven at 350 F until soft. Let the pumpkin cool, scoop out the flesh, then drain in a colander to get rid of excess water. Use a cup and a half of the fresh pumpkin or squash for this recipe.

    If substituting sweet potatoes for the canned pumpkin, cook them in the microwave, let cool, then peel and mash with a potato masher. Two to three sweet potatoes will be enough for this recipe, depending on size. 

      These muffins will be dense, moist, and a lovely dark color because of the honey and whole wheat flour. As always, if you have a favorite praline recipe, please submit it to us at

      Pin me to your Pinterest board! Pumpkin Praline Muffins with Aunt Sally's Pralines

      October 07, 2016

      Posted in pecans, pralines, recipe

      Halloween Pecan Praline Crunch Trail Mix Recipe

      If you are looking to enjoy our classic Praline Coated Pecans to make a delicious Halloween snack for your trick or treaters this year, this simple recipe can be made in an afternoon and creates a unique and delicious snack that will give the children in your neighborhood a delicious treat—if there is any left by the time they arrive...

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      July 08, 2015

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      Aunt Sally’s Louisiana Pecan Pepper Jelly & Cream Cheese Appetizer


      (Serves 10-12)
      • 1 Package Cream Cheese, room temperature
      • 1/2 cup Plain Yogurt
      • 1/2 t. Curry Powder (can substitute paprika if preferred)
      • 1/4 cup chopped Louisiana pecans
      • 1 cup Aunt Sally’s Louisiana Pecan Pepper Jelly
      • 1 packet of your favorite crackers

      3 Easy Steps

      1. In a medium sized bowl, combine softened cream cheese, yogurt, and curry powder (or paprika) until mixture is thoroughly blended and creamy.
      2. Place a large sheet of plastic wrap on counter. Spoon mixed cream cheese mixture onto middle of plastic wrap. Fold the plastic wrap around cream cheese mixture, forming a thick log with your hands making the log slightly smaller than the plate you plan to serve it on. Place wrapped cream cheese in refrigerator until ready to serve.
      3. Right before serving, remove cream cheese log from refrigerator. Place cream cheese log on tray. Spoon Aunt Sally’s Louisiana Pecan Pepper Jelly over cream cheese log. Serve with your favorite crackers and a spreading knife.
      July 08, 2015

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      Aunt Sally’s Kosher Creole Italian Muffuletta Salad


      (Serves 4-6)
      • 2 cups of Iceberg Lettuce (washed and torn into bite sized pieces)
      • One medium sized lemon
      • 1 cup of Aunts Sally’s New Orleans Famous Muffaletta Mix
      • ¼ cup grated Parmesan cheese, Romano cheese, Asiago cheese, or any combination of these cheeses
      • 1 Sprig of fresh Rosemary.

      5 Easy Steps

      1. Place lettuce, 1 cup Aunts Sally’s Muffaletta Mix into a large salad bowl.
      2. Add juice of one lemon.
      3. Add 1Tb fresh rosemary leaves.
      4. Add cheese.
      5. Mix salad well and serve.
      July 08, 2015

      Posted in

      Aunt Sally’s Muffuletta Mix, Creole Tomato & Cajun Pecan Muffins

      Ingredients (Serves 8)

      • 1 packet of Jiffy Corn Muffin Mix or Glutino Corn Bread Mix for a Gluten Free Option
      • 1 Egg
      • 1/3 cup of milk
      • 1 cup of Aunts Sally’s New Orleans Famous Muffuletta Mix
      • ½ cup of grated Mozzarella cheese, or any combination of shredded Italian cheeses.
      • One medium to large sized Creole Tomato (Substitute with a couple of small and firm Roma Tomatoes)  
      • 1/3 cup of Aunt Sally’s Praline Cajun Pecans chopped coarsely for the top.                           


      • 1 Bowl
      • 1 Wooden spoon
      • 1 Tea spoon
      • 8 Baking Cups (Double them or use the Aluminum and paper kind)
      • 1 Muffin Tray of 12 or an 8x8 tin (Note: if you use the 8x8 you will need to cook the mix for 30-40 mins.)

      7 Easy Steps

      1. Heat oven to 400F for Jiffy Mix & 425F for Glutino Mix.
      2. Place Corn Mix in bowl with egg, and 1/3 cup of milk and stir well.
      3. Add 1 cup of Muffuletta in.
      4. Add the ½ cup of cheese and mix lightly.
      5. Chop up the Creole Tomato in to large dices. Place ¾ of them in the mix and stir in. Take the remaining and put them in the evenly in the baking cups, and scoop in the Mix.
      6. Coarsely chop up the Aunt Sally’s Cajun Pecans and sprinkle on top of the muffin mix.
      7. Put in the oven for 15-20 minutes (for baking cups)/30-40 minutes (for 8x8 tin) and enjoy when cooled or warm with butter.
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