Cranberry Pecan Rice

2 Tablespoons butter
1 cup uncooked wild rice
1 14oz can of chicken broth
1 cup grated Parmesan cheese
1/2 cup dried cranberries
1/2 cup toasted pecan pieces
1/4 cup sliced green onion
Salt and black pepper to taste


1.Melt butter in 2 quart sauce pan. Add rice, cook and stir for 2-3 minutes.
2.Add broth and heat to boiling, stir occasionally.
3.Reduce heat, cover and simmer for 15 minutes, remove from heat.
4.Stir in cheese, cranberries, pecans and onions.
5.Season to taste.
6.Serves 4 Note: to toast pecans, spread on baking sheet and bake at 350 degrees for 5-8 minutes.

Chicken Pecan Salad

2 lbs. cooked, skinless, boneless chicken breasts
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/3 cup diced celery
1/2 cup toasted pecan pieces
1/2 cup plain fat-free Greek yogurt
1 tablespoon white wine vinegar
1 teaspoon honey
1/2 teaspoon black pepper
1/3 cup dried cranberries


1.Wisk together mayonnaise, yogurt, lemon juice, vinegar, mustard, honey salt and black pepper.
2.Cut the chicken into bite size pieces. Add the chicken, celery, cranberries and toasted pecans to the dressing. Toss to coat.
3.Cover and refrigerate one hour. Enjoy!

Oriental Cole Slaw

1 pound cabbage, shredded or use packaged coleslaw mix)
1 cup chopped pecans
2 bunches green onions
1 cup shelled sunflower seeds
2 packages oriental ramen noodles, crumbled
1 cup oil
1/3 cup white vinegar
1/2 cup sugar
2 packages seasoning mix from ramen noodles


1.Mix first four ingredients together.
2.With dressing and refrigerate for several hours.
3.About 2 hours before serving,add noodles and stir well. Makes 10 servings.

Pecan Crusted Chicken

3 to 4 boneless skinless chicken breasts (about 1 lb)
3/4cup Progresso Italian style panko crispy bread crumbs
1/2 cup chopped pecans
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 container (6 oz) Greek Fat Free plain yogurt
3 tablespoons olive oil or butter


1.Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.
2.In shallow dish, mix bread crumbs, pecans and parsley. In another shallow dish, place yogurt. Dip chicken into yogurt, then coat with crumb mixture.
3.In 10-inch skillet, heat oil over medium heat until hot. Cook chicken in oil 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

Sugar Pecans

1 egg white
1 tablespoon water
3 cups of pecans
1/2 cup sugar
1/8 teaspoon nutmeg
1 teaspoon cinnamon


1.Mix the egg white and water together, but do not beat.
2.Add pecans and stir until well coated.
3.Mix the sugar, nutmeg and cinnamon together and cover the pecans with the mixture.
4.Bake at 350 degrees on buttered foil for approximately 30 minutes, stirring several times.

Yummy Pecan Pie

1/3 cup Butter
1/2 cup Sugar
1 tsp vanilla
1 pinch salt
3 eggs
1 cup Karo syrup
1 Pillsbury pie shell


1.Cover bottom and sides of pie shell with pecan halves or pieces.
2.Mix the above ingredients together.
3.Pour over pecans in pie shell.
4.Bake at 300 – 325 degrees for 50 minutes or until knife inserted is clean.
5.Pecans will rise to the top.

Pecan Pie Bars

3 cups flour
1/2 cup sugar
1 cup margarine
1/2 teaspoon salt
4 eggs slightly beaten
1 ½ cups Karo corn syrup
1 ½ cups sugar
3 tablespoons margarine, melted
1 ½ teaspoons vanilla
2 ½ cups chopped pecans


1.Grease bottom and sides of 15”X10”X1” baking dish.
2.Prepare crust; in large bowl with mixer at medium speed beat flour, sugar, margarine and salt until the mixture resembles coarse crumbs; press firmly and evenly into the baking dish.
3.Bake at 350 degree oven for 20 minutes.
4.While crust is baking, prepare filling.
5.In large bowl, stir eggs, corn syrup, sugar, margarine, vanilla until well blended.
6.Stir in pecans.
7.Spread evenly over hot crust.
8.Bake at 350 degrees for 25 minutes or until set.
9.Cool on wire rack, makes 48 bars.

Pecan Cheese Ball

2 (8oz) cream cheese, room temperature
4 oz grated cheddar cheese
1/2 package Italian dressing dry mix
1 tablespoon milk
1/2 cup chopped nuts


1.In a medium size mixing bowl, combine cream cheese, cheddar cheese, milk and Italian dressing mix.
2.Beat until smooth.
4.Shape into 1” or 2” balls; roll in chopped nuts.
5.Serve with crackers.

Praline Pecan Crunch

8 cups Quaker Oatmeal Squares Cereal (1 whole box)
2 cups pecans, coarsely chopped
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
4 tablespoons butter (margarine ok)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)


1.Heat oven to 250°. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
2.In large microwaveable bowl, combine sugar, corn syrup and margarine.
3.Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
4.Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
5.Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

Sweet & Spicy Pecans

2 cups pecan halves
2 Tablespoons butter, melted
1 Tablespoon sugar
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon dried crushed red pepper
1/8 teaspoon salt


1.Toss pecans in melted butter.
2.Combine sugar and remaining ingredients; sprinkle over pecans, tossing to coat.
3.Spread on baking sheet.
4.Bake at 325 degrees for 15 minutes, stirring occasionally.
6.Yield 2 cups.

Sweet Potato Casserole

2 (29 oz.) cans sweet potatoes, drained
1/2 c. butter
1 egg
Cinnamon to taste
1/2 c. evaporated milk
1 tsp. salt
1 c. sugar
1 c. crushed cornflakes
1 c. chopped pecans
3/4 c. brown sugar
1/2 c. butter


1.Mash the sweet potatoes and mix the next 6 ingredients with them.
2.Bake 20 minutes at 350 degrees.
3.Add topping.

Pecan Banana Belgium Waffles

4 cups all purpose flour
4 Tablespoons sugar
2 Tablespoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
3 1/4 cup milk
2/3 cup vegetable oil
4 large eggs
4 bananas (mashed)
Chopped pecans


1.Combine all ingredients until well blended and smooth.
2.Pour 1 1/2 c batter into preheated Belgian waffle maker.