Type what you have

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
• pancake
• egg
• heavy cream
• milk
• vanilla extract
• cinnamon
• salt
• all-purpose flour
• brown sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Lightly butter a 9x13-inch baking dish.
2. 2 To prepare the casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
3. 3 Whisk eggs, heavy cream, milk, vanilla, cinnamon, and salt together in a large bowl. Pour over pancakes. Cover and refrigerate the casserole for 8 hours, to overnight.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 To make the streusel topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
6. 6 Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
7. 7 Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

By Nicole McLaughlin

Ingredients

• ✓ pecan
• active dry yeast
• water
• lemon
• milk
• margarine
• salt
• white sugar
• egg
• all-purpose flour
• cinnamon
• white sugar
• vanilla extract
• confectioners' sugar

Instructions

1. 1 In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
2. 2 In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
3. 3 Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
4. 4 In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
5. 5 Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
8. 8 Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

By LOGINHAZEL

Ingredients

• ✓ pecan
• vanilla extract
• honey
• white sugar
• egg white
• milk
• all-purpose flour
• salt
• nutmeg
• vanilla butternut flavoring
• egg
• egg yolk
• butter
• shortening
• shortening
• white sugar
• water
• active dry yeast

Instructions

1. 1 Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
3. 3 Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
4. 4 Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
5. 5 While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
6. 6 Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
7. 7 Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
8. 8 Bake in the preheated oven until golden, about 45 minutes.

By john zelahy

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

Ingredients

• ✓ pecan
• biscuit dough
• white sugar
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
2. 2 In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
3. 3 Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
4. 4 Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
5. 5 Bake in preheated oven for 45 minutes, until top is golden brown.

By Beth

Ingredients

• ✓ pecan
• maple syrup
• coconut oil
• old-fashioned oat
• almond flour

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, about 40 minutes.

By Luanda

Ingredients

• ✓ pecan
• biscuit dough
• white sugar
• cinnamon
• butter
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 6 miniature Bundt pans.
2. 2 In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
3. 3 Sprinkle about half of the pecans amongst the 6 prepared pans. Roll pieces of biscuit in the cinnamon-sugar, and place them into the pans, distributing evenly. Sprinkle any remaining cinnamon-sugar over the dough balls.
4. 4 Mix together the brown sugar and melted butter. Stir in the remaining pecans. Distribute evenly over the pans of dough balls. For ease of getting in and out of the oven, place all of the pans on a cookie sheet.
5. 5 Bake for 20 minutes in the preheated oven, or until the biscuits are toasted and cooked through. Remove from the oven, and invert individual pans onto serving plates while still hot.

By SUGISUGI

Ingredients

• ✓ pecan
• almond meal
• baking powder
• heavy cream
• egg
• ghee
• vanilla bean paste

Instructions

1. 1 Mix almond meal, pecans, and baking powder together in a large bowl. Whisk heavy cream, eggs, ghee, and vanilla paste together in a separate bowl.
2. 2 Heat a waffle iron to medium-high according to manufacturer's instructions.
3. 3 Mix almond meal mixture and cream mixture together. Let batter rest until thickened, about 5 minutes.
4. 4 Stir batter and cook in the preheated iron according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ pecan
• rolled oat
• apple
• butter
• brown sugar
• cinnamon
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats onto a 10x15-inch jelly roll pan.
2. 2 Bake oats in the preheated oven until toasted, 10 to 12 minutes.
3. 3 Combine toasted oats, apples, pecans, butter, brown sugar, and cinnamon in a large bowl until evenly combined; spread onto jelly roll pan.
4. 4 Bake in the oven for 15 minutes. Stir raisins into granola and continue baking, stirring every 10 minutes, until oats granola is evenly browned, 20 to 25 minutes more. Cool granola to room temperature and stir until crumbly. Store granola in a tightly covered container in the refrigerator.

By Kears

Ingredients

• ✓ pecan
• steel cut oat
• coconut
• brown sugar
• cinnamon
• milk
• milk

Instructions

1. 1 Mix oats, coconut, pecans, brown sugar, and cinnamon in a small container; top with 1/3 cup milk. Cover and refrigerate for 8 hours or overnight. Stir 1 tablespoon milk into oat mixture before serving.

By Linda

Ingredients

• ✓ pecan
• rooibos tea
• water
• pancake mix
• butter
• brown sugar

Instructions

1. 1 Steep the rooibos tea bags in the water for 5 minutes; remove tea bags and allow tea to cool.
2. 2 Heat a skillet over medium-low heat until a drop of water on the surface sizzles for a moment before disappearing. Whisk together 1 1/2 cups cooled tea with the pancake mix.
3. 3 Melt 1 teaspoon butter in the center of the skillet. Place 4 to 5 pecan halves into the melting butter. Pour about 1/3 cup pancake batter directly over pecans and butter. Sprinkle 1/2 tablespoon brown sugar over the top of the pancake, and add another thin pat of butter over the sugar.
4. 4 When the edges of the pancake appear dry and bubbles form on the top, turn and cook until lightly browned, about 40 seconds. Remove from pan; add any melted sugar from the pan to the top of the pancake. Repeat with remaining pancake mix, butter, pecans, and sugar.

By CVH

Ingredients

• ✓ pecan
• buttermilk pancake mix
• orange juice
• pineapple
• banana
• coconut

Instructions

1. 1 Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

By JulieN

Ingredients

• ✓ pecan
• bread dough
• butter
• brown sugar
• butterscotch pudding mix
• cinnamon

Instructions

1. 1 Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.
2. 2 Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.
3. 3 Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.
4. 4 Preheat an oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.

By Jen

Ingredients

• ✓ pecan
• banana
• raspberry
• coconut oil
• flax seed meal
• date
• water

Instructions

1. 1 Place bananas, raspberries, pecans, coconut oil, flax meal, and date in a blender; add water. Blend until smooth.

By Alli Shircliff

Ingredients

• ✓ pecan
• butterscotch chip
• butter
• all-purpose flour
• salt
• crescent roll dough
• corn syrup

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt butterscotch chips and butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and whisk in flour, salt and pecans. Set aside.
3. 3 Separate crescent roll triangles. On greased cookie sheet, arrange crescent rolls overlapping edges to form a circle. Long pointed ends of each roll should point outwards. Spread 2 rounded teaspoons of butterscotch mixture on each triangle. Roll up triangles, beginning with pointed end of roll. Slash inside half of each roll.
4. 4 Bake in preheated oven for 15 minutes, until golden. Remove from oven and let cool.
5. 5 While rolls bake, melt remaining butterscotch morsels and corn syrup; mix well. Drizzle over cooled rolls.

By Shannon Marie

Ingredients

• ✓ pecan
• walnut
• coconut
• almond
• cinnamon
• erythritol sweetener
• sucralose sweetener
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix walnuts, pecans, coconut, and almonds together in a bowl.
3. 3 Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

By Andrew Long

Ingredients

• ✓ pecan
• cooking spray
• yellow cake mix
• banana
• water
• vegetable oil
• vanilla pudding mix
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
2. 2 Mix cake mix, pecans, bananas, water, vegetable oil, pudding mix, and eggs together in a large bowl with an electric mixer until evenly blended. Pour 1/2 of the batter into each of the prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 45 minutes.

By Crystal Russell Gates

Ingredients

• ✓ pecan
• rolled oat
• coconut flakes
• flax seed
• honey
• white sugar
• coconut oil
• salt
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
2. 2 Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
3. 3 Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
4. 4 Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
5. 5 Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.

By JW

Ingredients

• ✓ pecan
• dinner roll
• butter
• brown sugar
• butterscotch pudding mix
• white sugar
• cinnamon
• corn syrup

Instructions

1. 1 Arrange dinner roll dough in a grease tube pan.
2. 2 Heat butter and brown sugar in a small saucepan over medium-low heat until sugar is dissolved about 5 minutes; pour over rolls. Sprinkle with pecans and pudding mix. Mix white sugar and cinnamon in a bowl; sprinkle over pudding mix. Pour corn syrup evenly over cinnamon mixture. Cover tube pan with a sheet of greased aluminum foil and allow dough to rise overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Move rack to the lower half of the oven.
4. 4 Bake in preheated oven until golden brown, 35 to 40 minutes. Allow bread to rest for 10 to 15 minutes. Invert pan onto a baking sheet or large plate to serve.

By LadyJustice

Ingredients

• ✓ pecan
• white sugar
• cinnamon
• buttermilk biscuit dough
• banana
• butter
• brown sugar
• vanilla

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a loaf pan.
2. 2 Shake the sugar and cinnamon together in a large plastic bag; add the biscuit dough, bananas, and pecans to the bag and shake to coat evenly. Pour the mixture into the prepared loaf pan.
3. 3 Melt the butter in a saucepan over medium heat. Stir the brown sugar into the melted butter until completely dissolved. Add the vanilla and stir well. Pour the mixture over the biscuit dough.
4. 4 Bake in the preheated oven until golden brown, 30 to 40 minutes. Allow to cool about 10 minutes before serving.

By Michelle W

Ingredients

• ✓ pecan
• pancake mix
• milk
• egg
• butter
• apple
• cinnamon
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix together pancake mix, milk and egg until blended. Set aside.
2. 2 Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate. Sprinkle cinnamon and pecans over apples and drizzle syrup over top. Pour batter over apples.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges before serving.

By MARBALET

Ingredients

• ✓ pecan
• old-fashioned oat
• walnut
• flax seed
• cinnamon
• canola oil
• maple syrup
• maple flavoring
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Line a baking sheet with parchment paper.
3. 3 Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
4. 4 Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
5. 5 Spread the resulting mixture evenly onto the prepared baking sheet.
6. 6 Bake in the preheated oven until lightly browned, about 40 minutes.
7. 7 Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

By Dianne

Ingredients

• ✓ pecan
• all-purpose flour
• graham cracker crumb
• brown sugar
• baking powder
• salt
• milk
• butter
• egg

Instructions

1. 1 In a large mixing bowl, combine flour, graham cracker crumbs, brown sugar, baking powder, salt and pecans (if desired). In a separate bowl, stir together milk, butter and egg. Add to the flour mixture and stir well.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

By kimmah

Ingredients

• ✓ pecan
• all-purpose flour
• baking soda
• salt
• banana
• butter
• brown sugar
• egg
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 8x4 inch loaf pans.
2. 2 In a large bowl, stir together flour, baking soda and salt. In a separate bowl, beat together bananas, butter, brown sugar and eggs. Stir banana mixture into flour mixture, just until combined. Fold in nuts. Pour batter into prepared pans.
3. 3 Bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.

By TeresaLou

Ingredients

• ✓ pecan
• all-purpose flour
• baking powder
• sugar
• baking soda
• egg
• buttermilk
• butter
• vegetable oil

Instructions

1. 1 Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, sugar and baking soda. In a separate bowl, beat together egg yolks and milk. Add milk mixture, butter and oil to flour; stir gently to combine. Beat egg whites until stiff peaks have formed; fold into batter.
2. 2 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and sprinkle generously with chopped pecans. Cook until golden brown. Keep warm in oven while remaining waffles cook.

By Sara

Ingredients

• ✓ pecan
• ✓ pecan
• carrot cake mix
• raisin
• water
• vegetable oil
• egg
• all-purpose flour
• butter
• cream cheese frosting
• carrot

Instructions

1. 1 Stir carrots and raisins packet and hot water together in a bowl.
2. 2 Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
3. 3 Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
4. 4 Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.

By Snacking in the Kitchen

Ingredients

• ✓ pecan
• biscuit dough
• brown sugar
• cinnamon
• margarine
• corn syrup

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch cake pan.
2. 2 Cut each biscuit in half and form each piece into a ball.
3. 3 Combine sugar, pecans, and cinnamon in a small bowl. Dip each biscuit half into margarine, then into the sugar mixture. Place in prepared cake pan. Mix remaining margarine and sugar mixture and spoon over biscuit balls. Drizzle corn syrup over top.
4. 4 Bake in the preheated oven for 10 to 12 minutes. Serve warm.

By Debbie Rowe

Ingredients

• ✓ pecan
• evaporated milk
• vanilla pudding mix
• almond extract
• pumpkin pie spice
• cinnamon roll
• raisin
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
2. 2 Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
3. 3 Transfer cinnamon roll mix to a casserole dish and dot with butter.
4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

By Kellidd

Ingredients

• ✓ pecan
• water
• rolled oat
• apple
• maple syrup
• apple pie spice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small pot. Add oats and cook over medium heat, stirring occasionally, until water is absorbed and oats soften, about 5 minutes.
3. 3 Stir in apples, pecans, maple syrup, and apple pie spice.

By Caitlyn Diimig, RD