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Thick brioche slices soak up the batter for this baked French toast, while sugared pecans lend a caramelized crunch.
Ingredients: milk, sugar, vanilla, nutmeg, salt, pecans, eggs, brioche
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Ranch dressing mix lends an herb-y tang to this cream cheese and cheddar combo; the crunch comes from chopped pecans.
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Chocolate pecan bark with a hint of spicy is the perfect sweet addition to holiday cookie boxes.
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Chopped pecans give this blend of tuna, cream cheese and onion a light crunch. I love this appetizer with veggies, crackers, and veggies.
Ingredients: cream cheese, tuna, pecans, onion
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This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.
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This version of pesto uses pecans in place of pine nuts and Swiss chard in addition to basil.
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Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.
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Pecans and spices meet sweet fall apples and yams in this award-winning, brandy-spiked pudding.
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Any cheese ball recipe can be turned into the shape of a turkey with some pecans for a festive appetizer for your Thanksgiving dinner.
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There 's lots of honey and pecans in this pie. Honey is heated on the stovetop until bubbly, and then chopped pecans, butter, eggs, vanilla and nutmeg are stirred in. This thick, luscious filling is poured into a prepared pie crust and baked in the oven until set.
Ingredients: honey, eggs, butter, vanilla, pecans, nutmeg, pastry
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.