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Cinnamon, nutmeg, bananas, and pecans--everything you love about banana bread--make delicious additions to your morning oatmeal.
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Rice-flake cereal, seasoned nori (seaweed flavored with sesame oil and salt), miso, and wasabi come together in this light, munchable, Asian-inspired riff on Chex Mix.
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This Mad Men-era molded gelatin salad includes cranberries, Jell-O®, Cool Whip®, and Miracle Whip®, with pecans and parsley for texture.
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Chewy buttery cookies with pecans, oats and coconut. These are flavored with vanilla and a hint of orange.
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Creamy butter pecan fudge comes together in a snap in this classic candy recipe, perfect for an indulgent food or hostess gift.
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Kale, quinoa, currants, pecans, and feta cheese are tossed in a basic vinaigrette in this salad recipe.
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This chicken salad combines juicy ripe peaches with toasted pecans and celery for an awesome crunch factor.
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Mushrooms, salad greens, chopped pecans, and lots and lots of fresh, sliced strawberries are all dressed with a poppy seed dressing in this fabulous taste sensation. Makes eight generous servings.
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The many extras in this deluxe batter--pecans, buttermilk biscuit mix, evaporated milk, herbs--create a perfect-for-company chicken bake.
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This delicious vegetarian roasted acorn squash recipe is packed with pecans, dried cranberries, and thyme.
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No-bake cookie dough truffles filled with chocolate chips and pecans are a tasty treat that doesn't require any cooking.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.