Type what you have

Ingredients

• ✓ nut
• flour tortilla
• banana
• raisin
• honey
• cinnamon
• peanut butter
• peanut

Instructions

1. 1 Combine fruit, honey and cinnamon in a bowl. Spread each tortilla with 1 tablespoon peanut butter, leaving a 1-inch border. Spoon fruit filling down the center of each tortilla. Sprinkle with nuts, if desired. Fold in 2 sides of tortilla to meet in center, then roll up, bottom to top. Place seam-side down. Halve each tortilla on a sharp diagonal.

By Mission Foods

Ingredients

• ✓ nut
• graham cracker
• chocolate chip
• sweetened condensed milk

Instructions

1. 1 Combine graham cracker crumbs, chocolate chips, and sweetened condensed milk in a mixing bowl. Pour chopped nuts into a shallow bowl. Form graham cracker mixture into 1-inch balls and roll in nuts until coated.
2. 2 Chill graham balls until set, about 1 hour.

By cjls78

Ingredients

• ✓ nut
• pretzel
• butter
• brown sugar
• corn syrup
• salt

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 9x13-inch baking dish, combine the pretzels and nuts. Set aside.
3. 3 In a large saucepan combine the butter, sugar, corn syrup and salt. Stir together over medium heat until sugar dissolves. Bring to a boil and cook until very thick and at the 'firm ball' stage (260 degrees F, 125 degrees C). Remove from heat, pour over pretzel/nut mixture and mix all together.
4. 4 Bake in the preheated oven for 20 minutes, stirring after 10 minutes. Remove from oven and spread out on wax paper to cool.

By Kevin Ryan

Ingredients

• ✓ nut
• semi-sweet chocolate chip
• sweetened condensed milk
• salt
• vanilla extract

Instructions

1. 1 In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk and salt. Remove from heat; stir in nuts (optional) and vanilla.
2. 2 Spread evenly into wax-paper-lined 8- or 9-inch square pan. Chill 2 hours or until firm.
3. 3 Life fudge out of pan and place onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

By Eagle brand

Ingredients

• ✓ nut
• unsweetened chocolate
• cream cheese
• powdered sugar
• rum

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove and set aside to cool.
2. 2 Meanwhile, beat cream cheese in a bowl with an electric mixer until creamy. Gradually beat in powdered sugar and rum; mix until well combined. Beat in melted chocolate.
3. 3 Roll mixture into small balls and roll in chopped nuts. Refrigerate until firm.

By Libbie Remmel

Ingredients

• ✓ nut
• puff pastry
• creme fraiche
• egg
• white sugar
• pear

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
3. 3 Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
4. 4 Arrange pear slices on puff pastry and cover with creme fraiche mixture.
5. 5 Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.

By Marie-Capucine

Ingredients

• ✓ nut
• butter
• brown sugar
• pear
• sour cream
• pistachio

Instructions

1. 1 Adjust the oven rack to the center position and heat the oven to 400 degrees F (200 degrees C). Place butter in a baking pan large enough to hold pears in a single layer; set in the heating oven until it melts.
2. 2 Sprinkle sugar over melted butter, then place pears, cut-side down, on top. Bake until tender, about 30 minutes.
3. 3 Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
4. 4 Let cool briefly. Transfer pears to dessert plates or bowls. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts, and serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ nut
• spice cake mix
• applesauce
• egg
• vegetable oil
• vanilla frosting
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 13x9-inch pan.
2. 2 Make cake: Beat cake mix, applesauce, eggs, and oil in a large bowl with an electric mixer at medium speed for 2 minutes. Stir in nuts until combined. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Cool in the pan for 15 minutes before inverting onto a cooling rack. Turn cake right-side up and allow to cool completely.
4. 4 Make frosting: Combine vanilla frosting and cinnamon in a medium bowl; stir until blended.
5. 5 Spread frosting over cooled cake.

By Duncan HinesR Canada

Ingredients

• ✓ nut
• bourbon
• confectioners' sugar
• butter
• waxed paper
• semisweet chocolate

Instructions

1. 1 Gather all ingredients.
2. 2 Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight.
3. 3 Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight.
4. 4 Line a baking tray with waxed paper; set aside.
5. 5 Melt chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6. 6 Roll balls in melted chocolate to coat; arrange on the prepared tray. Store in the refrigerator until serving.

By KY Piano Teacher

Ingredients

• ✓ nut
• cooking spray
• sugar
• corn syrup
• butter
• vanilla extract
• baking soda
• sea salt

Instructions

1. 1 Butter a 10x15-inch baking sheet or line with parchment paper.
2. 2 Spray a heatproof spoon with cooking spray. Stir sugar and corn syrup together in a 2-quart microwave-safe bowl using the greased spoon. Microwave on high until very bubbly, 2 1/2 to 4 minutes.
3. 3 Quickly stir in nuts and butter. Continue microwaving until bubbles begin to take on a light caramel color, another 2 1/2 to 4 minutes. Watch carefully to make sure the nuts don't burn. Add vanilla extract and baking soda, stirring quickly until bubbly and combined.
4. 4 Immediately pour mixture onto the prepared sheet pan in a thin layer. Sprinkle with sea salt. Allow to cool and set before breaking into pieces, 30 to 40 minutes.

By Bibi

Ingredients

• ✓ nut
• oat
• oat
• pumpkin seed
• almond
• cranberry
• sweetened condensed milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.
2. 2 Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.
3. 3 Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.
4. 4 Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

By SeattleFarmersMarketGirl

Ingredients

• ✓ nut
• all-purpose flour
• powdered sugar
• salt
• butter
• all-purpose flour
• white sugar
• butter
• strawberry jam

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, powdered sugar, nuts, and salt for base in a large bowl. Add butter and cut in with a pastry blender until mixture resembles cornmeal.
3. 3 Transfer mixture to a 12x18-inch baking sheet and flatten with the palm of your hand into an even layer. You do not need to butter the pan; the dough has enough butter in it so it will not stick.
4. 4 Bake in the preheated oven for 20 minutes. Remove from the oven and let cool for 15 minutes. Leave oven on.
5. 5 Meanwhile, combine 1 cup flour and sugar for topping in a bowl. Add butter and cut in with a pastry blender until mixture resembles coarse crumbs; you do not want big clumps of butter.
6. 6 Spread jam over the cooled base layer, then sprinkle on the topping mixture. Return to the oven and bake until topping is golden brown, 10 to 15 minutes.
7. 7 Let cool for 15 minutes before cutting into 24 bars.

By Anibas

Ingredients

• ✓ nut
• brown sugar
• flaxseed oil
• butter
• egg
• vanilla extract
• almond flour
• cocoa powder
• all-purpose flour
• dark chocolate
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
2. 2 Spread mixed nuts onto a baking sheet.
3. 3 Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 12 minutes. Let cool.
4. 4 Mix brown sugar, flaxseed oil, and butter together in a bowl until creamy. Add eggs, 1 at a time, whisking well after each addition. Stir in vanilla extract. Add 2/3 cup toasted nuts, almond flour, cocoa powder, all-purpose flour, dark chocolate, and baking powder; mix batter well.
5. 5 Pour batter into the prepared baking pan. Sprinkle remaining 1/3 cup toasted nuts on top.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By raisedoncoffee

Ingredients

• ✓ nut
• oatmeal
• baking powder
• white sugar
• milk
• egg
• cranberry
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix oatmeal, baking powder, and sugar together in a large bowl. Beat milk and egg together in a separate bowl; add to oatmeal mixture and stir to incorporate. Stir cranberries, coconut, and nuts into the oatmeal mixture; spread into the prepared baking dish.
3. 3 Bake in preheated oven until beginning to brown along the edges, 50 to 60 minutes.

By Carol Lamoureux

Ingredients

• ✓ nut
• ✓ nut
• peach
• vegetable oil
• honey
• cream cheese
• honey

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat and light oil the grate.
2. 2 Lightly brush peaches with oil; place pit-sides down onto the preheated grill. Grill until peaches have nice grill marks, about 5 minutes; flip peaches.
3. 3 Drizzle with honey; place dollop cream cheese where pit was. Grill until cream cheese is warm, 2 to 3 minutes more.
4. 4 Serve immediately with additional honey and chopped nuts if desired.

By OLIVIA17

Ingredients

• ✓ nut
• white sugar
• margarine
• evaporated milk
• salt
• marshmallow cream
• semisweet chocolate chip
• vanilla extract

Instructions

1. 1 Grease a 9x13-inch pan.
2. 2 Combine sugar, margarine, evaporated milk, and salt in a medium saucepan. Bring to a full rolling boil. Boil for 5 minutes, stirring constantly, until fudge reaches 234 degrees F (112 degrees C) on a candy thermometer.
3. 3 Remove from heat. Add marshmallow cream, chocolate chips, nuts, and vanilla extract; mix well until blended. Pour into the prepared pan and refrigerate until firm.
4. 4 Cut into seventy-eight 1 1/2-inch squares.

By Lela

Ingredients

• ✓ nut
• cherry pie filling
• blueberry
• white cake mix
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Layer cherry pie filling, blueberries, cake mix, melted butter, and nuts in a 9x12-inch baking pan.
3. 3 Bake in the preheated oven for 45 minutes.

By raquelk

Ingredients

• ✓ nut
• all-purpose flour
• baking soda
• cream cheese
• butter
• white sugar
• egg
• chocolate chip
• white chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking soda together in a bowl.
3. 3 Combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Gradually beat in sugar and egg. Stir in melted chocolate chips. Add flour mixture, white chocolate chips, and nuts; stir until combined.
4. 4 Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until firm around the edges, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By NUSIA

Ingredients

• ✓ nut
• mango
• all-purpose flour
• confectioners' sugar
• butter
• brown sugar
• egg
• baking powder
• lemon extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper.
2. 2 Place mango into a small saucepan and cover with water; cook over low heat until soft, about 15 minutes. Remove from the heat, drain, and set aside.
3. 3 Mix 1 cup flour and 1/4 cup confectioners' sugar together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 Mix drained mango, brown sugar, nuts, remaining 1/3 cup flour, eggs, baking powder, lemon extract, and salt together in a medium bowl until well combined. Pour over baked crust and cover with aluminum foil.
6. 6 Bake until set, about 20 minutes. Remove from the oven and cool slightly, then dust with confectioners' sugar. Cool completely before cutting into 12 bars.

By Janis P

Ingredients

• ✓ nut
• all-purpose flour
• baking soda
• salt
• butter
• granulated sugar
• brown sugar
• vanilla extract
• egg
• caramel filled morsel

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. 3 Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

By Nestle Toll House

Ingredients

• ✓ nut
• vanilla wafer
• confectioners' sugar
• cocoa
• rum
• corn syrup
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vanilla wafers, nuts, 3/4 cup confectioners' sugar, and cocoa in a large bowl.
3. 3 Mix in rum and corn syrup until well combined.
4. 4 Shape dough into 1-inch balls; roll in confectioners' sugar to coat.
5. 5 Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

By Leslie

Ingredients

• ✓ nut
• ice cream sandwich
• chocolate shell topping
• popsicle stick
• sprinkle
• cookie
• candy bar

Instructions

1. 1 Cut ice cream sandwiches in half crosswise. Insert a popsicle stick through up through the center of each cut end.
2. 2 Remove the caps and seals from the shell topping. Place in the microwave and cook for 8 seconds. Pour each bottle shell topping into a glass measuring cup.
3. 3 Dip each pop into shell topping until completely covered, allowing excess to drip off. Dip the top ends in desired toppings and place on parchment-lined baking sheet.
4. 4 Freeze pops at least 1 hour before serving.

By Nicole McLaughlin

Ingredients

• ✓ nut
• almond flour
• baking soda
• salt
• coconut milk
• egg
• coconut oil
• honey
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
2. 2 Mix almond flour, baking soda, and salt together in a bowl.
3. 3 Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Living Smart Girl

Ingredients

• ✓ nut
• semisweet chocolate chip
• white chocolate chip
• butter
• confectioners' sugar
• irish cream liqueur
• semisweet chocolate chip
• white chocolate chip
• irish cream liqueur
• butter

Instructions

1. 1 Butter a 8x8 inch pan.
2. 2 In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir.
3. 3 Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
4. 4 In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

By Ruth Phillips

Ingredients

• ✓ nut
• shortening
• brown sugar
• egg
• coffee
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
2. 2 Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
3. 3 Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Debbie Borsick

Ingredients

• ✓ nut
• greek yogurt
• honey
• whey protein powder
• instant coffee granules
• cocoa powder
• cinnamon
• granola cereal
• strawberry
• raspberry

Instructions

1. 1 Stir Greek yogurt, honey, protein powder, instant coffee, cocoa powder, and cinnamon together in a bowl. Combine strawberries and raspberries in a second bowl.
2. 2 Layer ingredients into a glass in the following order: 1/3 cup yogurt, 1/2 cup berries, 1/3 cup yogurt, 1/2 cup granola, and 1/3 cup yogurt. Sprinkle with some granola and garnish with a piece of fruit. Fill a second glass in the same way with the remaining ingredients, reserving some granola and fruit for garnish.

By Culinary Envy

Ingredients

• ✓ nut
• butter
• brown sugar
• white sugar
• tahini
• egg
• vanilla extract
• all-purpose flour
• salt
• baking powder
• baking soda
• chocolate chip

Instructions

1. 1 Cream butter, brown sugar, and white sugar in a bowl until fluffy. Beat in tahini. Add eggs and vanilla extract and continue to beat an additional 3 to 5 minutes.
2. 2 Mix flour, salt, baking powder, and baking soda in a separate bowl. Add flour mixture to butter mixture and beat until just combined. Add chocolate chips and nuts. Cover and refrigerate dough overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
4. 4 Scoop out cookies into 1-inch balls using a cookie scoop and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until edges start to brown lightly, 12 to 15 minutes.

By Yoly

Ingredients

• ✓ nut
• marshmallow
• all-purpose flour
• salt
• baking soda
• baking powder
• margarine
• white sugar
• egg
• vanilla extract
• buttermilk
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
2. 2 Sift together flour, salt, baking soda, and baking powder. Set aside.
3. 3 In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
4. 4 Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
5. 5 Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.

By ICOOKSOME

Ingredients

• ✓ nut
• bittersweet chocolate
• sugar
• margarine
• egg yolk
• concord grape wine
• matzo sheet

Instructions

1. 1 Place chocolate in a microwave-safe glass or ceramic bowl; microwave in 15-second intervals, stirring after each interval, until chocolate is almost melted. Stir until smooth. Set aside.
2. 2 Beat 1 cup sugar and margarine together in a large bowl until light and fluffy. Beat in egg yolks, one at a time, until well blended; fold in chocolate.
3. 3 Beat egg whites and 1 pinch sugar in a medium bowl until stiff peaks form; fold into chocolate mixture.
4. 4 Pour ¼ bottle wine into an 8x8-inch baking dish. Soak 1 matzo sheet briefly on both sides; transfer to a serving platter (do not oversoak or matzo will fall apart). Add more wine to the baking dish as needed.
5. 5 Spread thin layer chocolate mixture over wine-soaked matzo. Repeat soaking matzo and spreading with chocolate mixture; stack matzo layers on top of each other. Frost sides of matzo cake with remaining chocolate mixture.
6. 6 Press nuts onto cake sides or sprinkle on top. Refrigerate before serving, 8 hours to overnight.

By BSROSS

Ingredients

• ✓ nut
• pumpkin puree
• evaporated milk
• sugar
• egg
• cinnamon
• yellow cake mix
• pudding
• butter
• cream cheese
• confectioners' sugar
• whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. 2 Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
3. 3 Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
4. 4 Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

By Mimsy