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

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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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