Type what you have

Ingredients

• ✓ pecan
• bacon
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bacon on the prepared baking sheet in a single layer; the edges can touch or slightly overlap. Sprinkle brown sugar generously over top, then sprinkle with pecans.
3. 3 Bake in the preheated oven until browned and glazed, 10 to 15 minutes.

By Angela

Ingredients

• ✓ pecan
• long grain rice
• wild rice
• butter
• orange

Instructions

1. 1 In a saucepan, saute rice in butter until brown, stirring frequently.
2. 2 Stir in contents of seasoning packet and orange zest.
3. 3 Mix together the orange juice and enough water to equal 2-1/3 cups water and add to rice.
4. 4 Bring to a boil, cover and simmer until liquid is absorbed, about 25 minutes.
5. 5 Stir in toasted pecans.

By Uncle Ben's

Ingredients

• ✓ pecan
• pineapple
• miniature marshmallow
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Mix pineapple, marshmallows, pudding mix, and pecans together in a bowl; fold in whipped topping. Refrigerate salad until chilled and thickened, about 1 hour.

By sandysue

Ingredients

• ✓ pecan
• water
• cherry-flavored gelatin mix
• cranberry sauce
• pineapple

Instructions

1. 1 Gather all ingredients.
2. 2 Combine boiling water and gelatin mix in a bowl; stir until gelatin is dissolved.
3. 3 Stir in cranberry sauce and crushed pineapple.
4. 4 Transfer to a large glass serving dish or 12 individual dishes. Sprinkle pecans on top.
5. 5 Chill until set, 3 to 4 hours for individual dishes, or 4 hours to overnight for one large serving dish.

By LDSPEAKE

Ingredients

• ✓ pecan
• lemon pudding mix
• mandarin orange
• miniature marshmallow
• banana
• strawberry
• kiwi

Instructions

1. 1 Stir pudding mix and reserved liquid from mandarin oranges together in a large bowl until smooth.
2. 2 Stir marshmallows, banana slices, strawberry slices, kiwi slices, and pecans into the pudding mix.
3. 3 Chill 30 minutes before serving.

By jessydillokstateedu

Ingredients

• ✓ pecan
• sweet potato
• sugar
• egg
• butter
• milk
• salt
• vanilla extract
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
2. 2 In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
3. 3 In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

By RB1953

Ingredients

• ✓ pecan
• cranberry
• white sugar
• apple
• marshmallow
• vanilla yogurt
• whipped topping

Instructions

1. 1 Combine chopped cranberries and sugar in a large, nonreactive bowl. Toss well. Cover and refrigerate for 3 hours.
2. 2 After 3 hours, stir apples, marshmallows, and pecans into cranberries. Combine yogurt and whipped topping; fold into cranberry salad. Serve immediately.

By Dolores Cruz

Ingredients

• ✓ pecan
• butternut squash
• salt
• black pepper
• maple syrup
• blue cheese
• thyme

Instructions

1. 1 Place butternut squash in a microwave-safe baking dish with a lid. Season with salt and pepper. Microwave, covered, until squash is tender, 8 to 10 minutes.
2. 2 Coarsely mash with a potato masher or fork. Stir in pecans, maple syrup, blue cheese crumbles, and fresh thyme leaves until combined.

By Virginia Willis

Ingredients

• ✓ pecan
• carrot
• maple syrup
• balsamic vinegar
• sea salt
• bacon
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Whisk maple syrup, balsamic vinegar, and salt together in a large bowl. Cut peeled carrots in half lengthwise and diagonally slice into 1/2-inch thick pieces. Add carrots to maple syrup mixture and stir until carrots are well coated, reserving any leftover maple mixture for later. Spread out carrots in a single layer on the prepared baking sheet.
3. 3 Roast carrots for 10 minutes. Turn carrots and continue to roast until done, 10 to 15 more minutes. Depending on the size of your carrots they might even take longer.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Allow to cool slightly and coarsely crumble.
5. 5 Once carrots are tender, transfer to a bowl and sprinkle with bacon and pecans. Drizzle with any leftover maple mixture and toss until well combined. Garnish with chopped parsley and serve immediately.

By lutzflcat

Ingredients

• ✓ pecan
• cauliflower
• olive oil
• salt
• black pepper
• celery
• raisin
• carrot
• mayonnaise
• red onion
• white sugar
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (210 degrees C) and line a 12 x 18 inch baking sheet with parchment paper.
2. 2 Combine cauliflower pieces, olive oil, salt, and pepper in a large bowl and toss to combine. Spread out seasoned cauliflower in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until the edges of the cauliflower begin to brown, 10 to 15 minutes.
4. 4 Remove from the oven and allow to cool, slightly, about 5 minutes.
5. 5 Combine celery, raisins, carrots, mayonnaise, red onion, and sugar in the same bowl. Add roasted cauliflower pieces and toss to coat.
6. 6 Transfer salad to a serving bowl and garnish with toasted pecan pieces and crumbled bacon.

By Bibi

Ingredients

• ✓ pecan
• brown rice
• cranberry
• orange peel
• chicken stock
• margarine
• celery
• shallot
• poultry seasoning
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare rice according to package directions.
2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Ingredients

• ✓ pecan
• watermelon
• cantaloupe
• pineapple
• strawberry
• peach
• grape
• kiwi fruit
• water
• orange juice concentrate
• limeade concentrate
• lemonade concentrate
• lettuce

Instructions

1. 1 In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
2. 2 Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves.

By Kitten

Ingredients

• ✓ pecan
• cream cheese
• white sugar
• whipped topping
• pineapple
• fruit cocktail
• banana
• apple
• coconut
• raisin
• maraschino cherry

Instructions

1. 1 Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated.
2. 2 Fold in pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries.
3. 3 Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

By Amy

Ingredients

• ✓ pecan
• egg
• sugar
• butter
• raisin
• milk
• vanilla extract
• sweet potato
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish.
3. 3 Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture.
4. 4 Bake in preheated oven until golden brown, about 30 minutes.

By SLesley

Ingredients

• ✓ pecan
• savoy cabbage
• peach
• red bell pepper
• yellow bell pepper
• green onion
• celery seed
• peach
• vegetable oil
• honey
• lemon juice
• salt
• pepper
• mint

Instructions

1. 1 Place the pecan pieces in a skillet over medium heat, and cook, stirring constantly, until lightly toasted.
2. 2 In a large bowl, mix the pecans, cabbage, 8 fresh peaches, red bell pepper, yellow bell pepper, green onions, and celery seed. Cover and chill 45 minutes in the refrigerator.
3. 3 In a blender or food processor, blend the 1/2 cup chopped peaches until smooth. Transfer to a bowl, and mix with the oil, honey, lemon juice, salt, and pepper. Chill until slaw is ready to be served, then toss with slaw to coat. Garnish slaw with mint sprigs.

By L M KELLY

Ingredients

• ✓ pecan
• water
• sweet potato
• brown sugar
• whiskey
• butter
• cinnamon
• nutmeg
• salt
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Bring water to a boil in a large pot. Cook sweet potatoes in boiling water until tender, about 7 minutes; drain. Transfer potatoes to a large mixing bowl; mash with a potato masher until smooth. Add 3/4 cup brown sugar, Tennessee whiskey, 1/4 cup softened butter, cinnamon, and nutmeg to the potatoes; stir to incorporate. Spread mixture into a 1-quart casserole dish.
3. 3 Melt 1/4 cup butter in a small skillet over low heat. Stir 3/4 cup brown sugar into the melted butter until incorporated. Add pecans to skillet; cook and stir until the pecans are completely coated in the butter mixture, 2 to 3 minutes. Top sweet potato mixture with the pecans.
4. 4 Bake in preheated oven until browned around the edges, about 25 minutes.

By Rubyduck75

Ingredients

• ✓ pecan
• cranberry
• white sugar
• water
• celery
• granny smith apple
• orange zest
• orange juice
• raisin
• ginger
• clove
• salt

Instructions

1. 1 Combine cranberries, sugar, and water in a large saucepan; bring to a boil. Reduce heat to medium; cook until cranberries have popped, 8 to 10 minutes. Stir in celery, apple, orange zest, orange juice, raisins, pecans, ginger, cloves, and salt; cook, stirring frequently, until celery is tender and sauce is reduced, about 35 minutes. Remove from the heat, cover the saucepan, and let chutney stand to thicken, about 15 minutes. Serve warm.

By Danita Leonard

Ingredients

• ✓ pecan
• water
• quinoa
• kale
• olive oil
• lemon juice
• mustard
• garlic
• black pepper
• salt
• currant
• feta cheese

Instructions

1. 1 Bring water to a boil in a saucepan; stir in quinoa. Reduce heat to medium-low, cover saucepan, and cook until water absorbed, about 12 minutes. Remove saucepan from heat, let rest, covered, for 5 minutes. Remove cover; allow quinoa to cool completely.
2. 2 Add kale to a large mixing bowl. Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a separate bowl until emulsified; drizzle over kale.
3. 3 Add cooled quinoa, pecans, currants, and feta cheese to dressed kale; toss to combine.

By Kicius

Ingredients

• ✓ pecan
• water
• farro
• celery
• feta cheese
• cherry
• green onion
• lemon zest
• lemon juice
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
2. 2 Drain, spread on a baking sheet, and chill 5 minutes.
3. 3 Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.

By VirginiaWillis

Ingredients

• ✓ pecan
• butter
• button mushroom
• onion
• garlic
• butter
• water
• couscous
• sun-dried tomato pesto
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Spread the pecan pieces onto a baking sheet and place in a cold oven.
2. 2 Heat the oven to 350 degrees F (175 degrees C) to begin roasting the pecans. Roast until aromatic, 20 to 30 minutes.
3. 3 Melt 1 tablespoon butter in a large skillet over medium heat. Cook the mushrooms, onion, and garlic in the melted butter until softened, 5 to 7 minutes. Transfer to a bowl and set aside.
4. 4 Return the skillet to the heat. Melt 2 teaspoons butter in the skillet. Stir the water into the butter; bring to a boil. Put the couscous in a glass bowl; pour the butter and water mixture over the couscous. Immediately cover the bowl with plastic wrap and allow to sit until the couscous absorbs all of the moisture, 7 to 10 minutes. Fluff with a fork. Stir the toasted pecans, the mushroom mixture, the pesto, and Parmesan cheese through the couscous. Season with salt and pepper to serve.

By MRSKNIGHT

Ingredients

• ✓ pecan
• oat
• crispy rice cereal
• almond
• sunflower seed
• cherry
• raisin

Instructions

1. 1 Mix oats, rice cereal, pecans, almonds, sunflower seed kernels, dried cherries, and golden raisins together in a large bowl.

By Michelle Pavn

Ingredients

• ✓ pecan
• egg white
• sugar
• salt
• vanilla extract
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat egg whites until soft peaks begin to form. Add sugar, salt, and vanilla; beat until stiff peaks form and turn glossy. Fold in nuts and coat well with the egg white mixture.
3. 3 Melt butter in a 9x13 inch baking pan by placing pan in the oven. Evenly spread coated nuts over melted butter in pan.
4. 4 Bake for 30 minutes, stirring and turning nuts about every 8 minutes, or until butter no longer remains in pan. Place hot nuts on foil and allow to cool. May be stored in an airtight container for several weeks!

By Joanie Critchlow

Ingredients

• ✓ pecan
• cake flour
• salt
• baking powder
• butter
• white sugar
• vanilla extract

Instructions

1. 1 Sift cake flour, salt, and baking powder into a medium bowl.
2. 2 Combine butter, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add dry ingredients and mix thoroughly. Shape dough into a 1-inch diameter log, wrap with plastic wrap, and place in the refrigerator until firm, 1 hour to overnight.
3. 3 Preheat the oven to 275 degrees F (135 degrees C). Line 2 cookie sheets with parchment paper.
4. 4 Remove dough from the refrigerator and slice into 24 slices. Place on the prepared cookie sheets and press a pecan firmly into each slice.
5. 5 Bake in the preheated oven until edges are golden, about 40 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

By cakeeater567

Ingredients

• ✓ pecan
• white sugar
• cinnamon
• cream cheese
• all-purpose flour
• butter
• white sugar
• all-purpose flour
• apricot preserves

Instructions

1. 1 To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
2. 2 Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
3. 3 Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
5. 5 Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
6. 6 Bake in the preheated oven until golden, about 12 to 15 minutes.

By Marge

Ingredients

• ✓ pecan
• brown sugar
• water
• all-purpose flour
• apple
• mixed fruit
• puff pastry
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
3. 3 Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

By CookinginFL

Ingredients

• ✓ pecan
• apple
• cinnamon
• sugar
• sugar
• margarine
• all-purpose flour
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
2. 2 Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
3. 3 In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
4. 4 Bake in preheated oven for 65 minutes, or until golden brown.

By S F ALLEN

Ingredients

• ✓ pecan
• butter
• sugar
• egg yolk
• vanilla extract
• cardamom
• allspice
• all-purpose flour
• strawberry jam

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease one 8 inch square baking dish.
2. 2 Cream the butter until soft and fluffy. Add the white sugar gradually, until light and fluffy. Beat in the egg yolks.
3. 3 Sift the cardamom, allspice and flour together. Gradually add it to the butter mixture and stir to combine well. Stir in the chopped pecans.
4. 4 Spoon 1/2 of the dough into the prepared pan, spreading evenly. Top with strawberry jam and cover with the remaining dough.
5. 5 Bake at 325 degrees F (165 degrees C) for 1 hour or until lightly browned. Cool then cut into 1 1/2 inch sized squares.

By Linda K

Ingredients

• ✓ pecan
• all-purpose flour
• baking soda
• salt
• butter
• confectioners' sugar
• vanilla extract
• oatmeal
• confectioners' sugar

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
2. 2 In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners' sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
3. 3 With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners' sugar.

By Donna Q

Ingredients

• ✓ pecan
• chicken breast
• celery
• green onion
• apple
• raisin
• green grape
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ pecan
• all-purpose flour
• white sugar
• egg
• vanilla extract
• butter
• egg
• sugar
• sugar

Instructions

1. 1 Sift the flour and white sugar together in a mixing bowl, and stir in 1 egg and the vanilla extract until well combined. Using a pastry cutter, cut the cold butter into the mixture until it resembles coarse cornmeal. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
2. 2 Divide the dough in half, and roll into two 11-inch-long logs. Wrap one of the logs in waxed paper and then plastic wrap, and refrigerate overnight. Place 3 tablespoons of coarse sugar crystals on a flat plate. Brush the second log with beaten egg, and roll it in the sugar crystals, coating it thickly. Carefully wrap the sugared log in plastic wrap, and refrigerate overnight. (See Cook's Note.)
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and line baking sheets with parchment paper.
4. 4 Cut the unsugared log of dough into round slices about 1/8-inch thick, and place the rounds onto the prepared baking sheets, about 1/2-inch apart. Top each round with a pecan half. Cut the sugared log of dough into 1/8-inch thick slices, and place them onto prepared baking sheets. Sprinkle each sugared cookie with more coarse sugar crystals, if desired.
5. 5 Place one baking sheet of cookies at a time into the preheated oven, and bake until the edges barely turn golden, 4 to 5 minutes. Remove the cookies to wire racks to cool.

By phoenix__rising