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
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine. Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
3. 3 Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.

By Sara

Ingredients

• ✓ pecan
• cinnamon
• white sugar
• butter

Instructions

1. 1 Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
2. 2 Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
3. 3 Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

By Julie Pastore

Ingredients

• ✓ pecan
• brie cheese
• coffee-flavored liqueur
• brown sugar

Instructions

1. 1 Spread pecans onto a microwave-safe plate; heat in microwave, stirring every 2 minutes, until pecans are fragrant and lightly toasted, 4 to 6 minutes.
2. 2 Place Brie cheese on a microwave-safe plate.
3. 3 Stir pecans, coffee-flavored liqueur, and brown sugar together in a bowl; spread on top of Brie cheese.
4. 4 Heat Brie cheese mixture in the microwave until softened, 1 1/2 to 2 minutes.

By Laine's Cheesecakes

Ingredients

• ✓ pecan
• semi-sweet chocolate chip
• heavy cream

Instructions

1. 1 Line a cookie sheet with wax paper; set aside.
2. 2 Combine chocolate chips and cream in a medium metal bowl; set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat.
3. 3 Stir pecan halves into melted chocolate mixture until completely coated. Use a slotted spoon to remove a few pecans at a time onto the prepared cookie sheet. Separate pecans so they don't stick together. Place in the refrigerator until set, about 10 minutes.

By Goldielocks164

Ingredients

• ✓ pecan
• butter
• brown sugar substitute
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
3. 3 Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.

By Drew Johnson

Ingredients

• ✓ pecan
• peach
• baby spinach
• poppyseed salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange pecans on a baking sheet in a single layer.
3. 3 Toast in the preheated oven until pecans just begin to darken, 7 to 10 minutes. Set aside to cool.
4. 4 Slice peaches into bite-sized segments.
5. 5 Combine peaches, spinach, and toasted pecans in a large bowl; toss with desired amount of dressing until evenly coated.

By Robin Durawa

Ingredients

• ✓ pecan
• white sugar
• cream cheese
• vanilla extract
• red seedless grape

Instructions

1. 1 Place pecans in a skillet over medium-low heat; cook and stir until pecans are toasted and fragrant, 3 to 5 minutes. Remove from heat and pour into a heatproof bowl; stir to prevent nuts from overcooking.
2. 2 Beat sugar, cream cheese, and vanilla extract together with an electric mixer in a bowl until smooth. Fold in pecans and grapes. Stir gently until grapes are coated.

By DEERING91

Ingredients

• ✓ pecan
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.
2. 2 Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

By luckyglenn1

Ingredients

• ✓ pecan
• pretzel
• chocolate-covered caramel candy

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a cookie sheet with parchment paper.
2. 2 Arrange pretzels in a single layer on the prepared cookie sheet. Place one caramel candy on top of each pretzel.
3. 3 Bake in the preheated oven until caramels soften, about 4 minutes.
4. 4 Remove from the oven and immediately press a pecan half into each warm caramel.
5. 5 Cool completely before serving.

By Cacki

Ingredients

• ✓ pecan
• dinner roll
• butterscotch pudding mix
• butter
• brown sugar

Instructions

1. 1 Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
2. 2 Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
3. 3 In the morning, preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake for 20 to 30 minutes, until golden brown.

By KEMom