Type what you have

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
• 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
• white sugar
• butter
• flour
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 Combine all ingredients in a skillet, stirring over medium heat until blended. Keep mixture warm. (Mixture will be thin).
3. 3 Drop by teaspoonfuls about 3 inches apart on a well-greased cookie sheet. (No more than four or six cookies per sheet). Bake for five minutes then cool on the cookie sheet for one minute.
4. 4 Quickly remove each cookie with spatula and curl around handle of wooden spoon. If cookies get too brittle to curl, return to oven for a minute to soften. To keep crisp, store airtight.

By Rosina

Ingredients

• ✓ pecan
• butter
• brown sugar
• nutmeg

Instructions

1. 1 Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
2. 2 To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
3. 3 To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

By MsMarilyn

Ingredients

• ✓ pecan
• egg white
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat egg whites with an electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in the pecans and chocolate chips. Drop by teaspoonfuls onto a prepared cookie sheet. Put cookies into the preheated oven and turn off the oven, keeping the door shut. Do not open the door until the next morning. Then the cookies should be done. It is best to do this at bedtime so the waiting is easier.

By Kirsten Chepeus

Ingredients

• ✓ pecan
• semisweet chocolate chip
• sweetened condensed milk
• orange peel

Instructions

1. 1 Line an 8 x 8 inch square pan with parchment paper.
2. 2 Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
3. 3 Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.

By Angela

Ingredients

• ✓ pecan
• graham cracker
• white sugar
• butter
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Line a baking sheet with graham crackers. Sprinkle evenly with pecans.
3. 3 Combine sugar, butter, and margarine in a small saucepan over medium heat. Bring to a boil and boil 3 minutes. Remove from heat and spoon mixture over pecans, coating well.
4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool completely before serving.

By Angie

Ingredients

• ✓ pecan
• ✓ pecan
• olive oil
• date
• agave nectar
• persimmon
• cinnamon

Instructions

1. 1 Lightly grease an 8-inch pie pan with olive oil.
2. 2 Blend 3 cups pecans and dates in a food processor until finely ground, about 1 minute. Pour agave nectar over nut mixture and process until fully incorporated, about 30 seconds. Press nut mixture evenly into prepared pie pan.
3. 3 Peel and pit persimmons, then puree in food processor until smooth. Pour over crust and smooth out. Garnish with chopped pecans and cinnamon.

By Annie Gladding

Ingredients

• ✓ pecan
• walnut
• raisin
• maraschino cherry
• sweetened condensed milk
• vanilla wafer

Instructions

1. 1 In a medium bowl, stir together the pecans, raisins, walnuts, cherries, condensed milk and vanilla wafers. Dough will be very thick, you will need to use your hands.
2. 2 Form dough into a ring shape on top of a dinner plate. Wrap in many layers of plastic wrap and/or aluminum foil. Allow to age in the refrigerator for at least a week. The flavors will have a chance to blend and all of the milk will be absorbed into the cake.

By Elaine Harper

Ingredients

• ✓ pecan
• sugar
• corn syrup
• salt
• butter
• baking soda
• vanilla extract

Instructions

1. 1 Lightly grease a baking sheet.
2. 2 Combine pecans, sugar, corn syrup, and salt in a 4-cup microwave-safe glass measuring cup.
3. 3 Microwave on high for 3 1/2 minutes; stir and microwave for 3 1/2 minutes more. Stir in butter and microwave for 2 minutes.
4. 4 Stir in baking soda and vanilla extract until foamy; pour onto the prepared baking sheet, then tilt the sheet back and forward to allow it to spread a little. Allow brittle to cool completely before breaking into pieces. Store in an airtight container.

By Texaskari22

Ingredients

• ✓ pecan
• brown sugar
• sugar
• water
• butter

Instructions

1. 1 Generously butter baking sheets.
2. 2 In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

By Susan White

Ingredients

• ✓ pecan
• butter
• brown sugar
• banana
• banana cake mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) pans. Combine butter and brown sugar, divide and spread evenly between the 2 pans. Sprinkle pecans evenly over both brown sugar mixtures, arrange banana slices evenly over each.
2. 2 Prepare cake mix according to package instructions. Divide batter into the 2 pans.
3. 3 Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cakes upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan.

By dlynn

Ingredients

• ✓ pecan
• butter
• brown sugar
• heavy cream
• salt

Instructions

1. 1 Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

By Brenda F

Ingredients

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

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook and stir brown sugar in hot butter until dissolved. Add cinnamon and stir until fragrant, about 1 minute.
2. 2 Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds. Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute. Pour pecan mixture out in a layer on parchment paper. Let cool to room temperature before breaking into pieces, about 20 minutes.

By Madison Meehan

Ingredients

• ✓ pecan
• white sugar
• cocoa powder
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions:
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.

By Sally

Ingredients

• ✓ pecan
• ✓ pecan
• pie crust
• semisweet chocolate chip
• egg
• salt
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
3. 3 In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
4. 4 Bake for 25 to 30 minutes.

By JJOHN32

Ingredients

• ✓ pecan
• butter
• corn syrup
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
3. 3 Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

By Jim Jeremiah

Ingredients

• ✓ pecan
• crescent roll
• butter
• brown sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
2. 2 Remove crescent roll dough from package and cover the bottom of the prepared jellyroll pan. Pinch seams together so there is just one sheet of dough.
3. 3 In a small saucepan , melt butter over medium heat. Stir in the brown sugar to dissolve, and bring the mixture to a rolling boil for 1 to 2 minutes. Pour the mixture over the prepared crust. Sprinkle the pecans evenly over the mixture. Bake for 20 to 25 minutes in the preheated oven. Edges of crust will be golden.
4. 4 Remove from the oven and sprinkle the chocolate chips over the top. Wait a few minutes, then spread the chips out over the bars. Be careful not to mess up the layer underneath. Allow bars to cool completely before cutting into squares or triangles.

By Joan

Ingredients

• ✓ pecan
• banana
• whipped topping
• cream cheese
• blueberry pie filling
• sugar
• pie crust

Instructions

1. 1 Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown.
2. 2 Slice bananas into cooled crusts.
3. 3 Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans.
4. 4 Top pies with blueberries. Chill at least 4 hours before serving, or freeze for later use. Enjoy!

By G Roberts

Ingredients

• ✓ pecan
• brown sugar
• heavy cream
• corn syrup
• butter

Instructions

1. 1 In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
2. 2 Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

By bickford_mcdonald

Ingredients

• ✓ pecan
• brown sugar
• heavy cream
• butter
• vanilla

Instructions

1. 1 In a medium saucepan, combine brown sugar, cream and butter. Stir until dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir vigorously until mixture loses its gloss, or process in a food processor 30 seconds. Quickly stir in vanilla and nuts and spread into a 9x9 inch dish. Chill before cutting into squares.

By Sara

Ingredients

• ✓ pecan
• peanut butter
• white sugar
• egg
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
2. 2 Combine peanut butter, eggs, and sugar and mix until smooth. Mix in chocolate chips and nuts, if desired. Spoon dough by tablespoons onto a cookie sheet.
3. 3 Bake for 10 to 12 minutes or until lightly browned. Let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.

By Jackie

Ingredients

• ✓ pecan
• egg white
• white sugar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
3. 3 Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

By Cami

Ingredients

• ✓ pecan
• white sugar
• cocoa powder
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Pour sugar into a clean and dry one quart jar. Press down firmly.
2. 2 Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal.
3. 3 Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees F (180 degrees C) for 30 minutes or until done. Cool in pan. Cut into 2 inch squares.

By Doreen

Ingredients

• ✓ pecan
• baking mix
• egg
• brown sugar
• coconut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish.
2. 2 Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter.
3. 3 Bake in preheated oven until set in the center, 30 to 35 minutes.

By erin mitchell

Ingredients

• ✓ pecan
• peach half
• brown sugar
• cinnamon

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler.
2. 2 Arrange peach halves, cut-sides up, in a shallow baking dish. Combine brown sugar, pecans, and cinnamon in a small dish; sprinkle over peaches.
3. 3 Cook in the preheated broiler until topping is browned, 2 to 3 minutes.

By KERAKAY

Ingredients

• ✓ pecan
• soda cracker
• butter
• brown sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheet with foil. Spray foil with cooking oil spray.
2. 2 Place crackers on foil in 5 x 7 inch rows.
3. 3 Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.
4. 4 Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).
5. 5 Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened). Sprinkle nuts on top.
6. 6 Refrigerate 1 hour. Break into pieces. Can be frozen.

By ShanaLee

Ingredients

• ✓ pecan
• cream cheese
• confectioners' sugar
• vanilla extract
• white chocolate

Instructions

1. 1 Grease an 8x8 inch baking dish. Set aside.
2. 2 In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
3. 3 In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth.
4. 4 Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.

By Vicki

Ingredients

• ✓ pecan
• ✓ pecan
• margarine
• sugar
• caramel
• milk
• cream cheese
• white sugar
• egg
• semi-sweet chocolate

Instructions

1. 1 Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
2. 2 Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
3. 3 Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

By Philadelphia

Ingredients

• ✓ pecan
• white vinegar
• egg white
• salt
• sugar

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
3. 3 Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
4. 4 Add egg whites to the vinegar. Read John 10:10-11
5. 5 Sprinkle salt into the egg whites. Read Luke 23:27
6. 6 So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
7. 7 Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
8. 8 Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
9. 9 Go to bed. Read John 16:20 and 22.
10. 10 In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

By Sonia