209 brown pecan refrigerator Recipes

brown sugar, butter, egg, vanilla extract, flour, baking powder, salt, chopped pecans

butter, softened, sugar, eggs, all-purpose soft-wheat flour, baking powder, salt, milk, vanilla extract, paper baking cup, vegetable oil cooking spray, dark brown sugar, dark corn syrup, cornstarch, egg yolks, whipping cream, salt, butter, vanilla extract, toasted pecans, refrigerated pie crusts

canned pumpkin, brown sugar, cinnamon, ginger, nutmeg, egg, separated, chopped pecans, refrigerated crescent dinner rolls, powdered sugar, milk, chopped pecans

brown sugar, butter or 1/2 cup margarine, melted, corn syrup, refrigerated crescent dinner rolls, sugar, cinnamon, pecans

refrigerated biscuits, brown sugar, butter (3/4 cup), white sugar, cinnamon, halved pecans

refrigerated pie crusts, butter, melted, brown sugar, all-purpose flour, eggs, lightly beaten, vanilla extract, chopped pecans, almond brickle chips

light brown sugar, dark corn syrup, all-purpose flour, bourbon, molasses, butter, melted, vanilla extract, salt, eggs, egg white, pecan halves, refrigerated pie dough (such as pillsbury ), bittersweet chocolate, chopped

brown rice salad with grilled chicken, taste of home magazine, this delightful dish is nutritious , simple to fix and brightens up any table. it s a terrific way to use up leftover chicken, and you can add veggies according to your liking., cooked brown rice, cubed grilled chicken breast, tart apples, diced, sweet red pepper, diced, celery ribs, finely chopped, chopped green onions, chopped pecans, minced fresh parsley, cider vinegar, canola oil, lemon juice, salt, pepper, lettuce leaves , optional, in a large bowl, combine the first eight ingredients., in a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well., pour over the rice mixture and toss to coat. serve immediately or refrigerate., serve in a lettuce-lined bowl if desired.

ice cream, reduced-fat milk, half-and-half, granulated sugar, egg yolks, brown sugar corn syrup, brown sugar, cornstarch, salt, half-and-half, reduced-fat milk, egg yolks, chopped pecans, toasted, butter, softened, vanilla extract, refrigerated pie dough (optional)

pecan halves, butter, melted, light brown sugar, refrigerated piecrusts, granulated sugar, all-purpose flour, ground cinnamon, freshly grated nutmeg, peeled and sliced granny smith or rome apples (about 3 medium), golden raisins, butter , cut into pieces

refrigerated pie crusts, cream cheese, softened, sugar, vanilla, egg, chopped crystallized ginger, flour, butter, melted, brown sugar, vanilla, eggs, pecan halves or 2 cups pieces

refrigerated piecrusts, eggs, sugar, light corn syrup, butter or margarine, melted, light brown sugar, vanilla extract, salt, pecans, coarsely chopped

refrigerated pie crust, eggs, sugar, light corn syrup (i use 1/2 light, 1/2 dark ), butter, light brown sugar, vanilla extract (real stuff), salt, pecans

refrigerated pie crusts, butter, melted, brown sugar, all-purpose flour, eggs, lightly beaten, vanilla extract, chopped pecans, almond brickle chips

refrigerated biscuits (i.e. hungry jack, grands, store brand), butter, brown sugar, pecans (optional)

butter, cubed, brown sugar, eggs, king arthur unbleached all-purpose flour, cream of tartar, baking soda, salt, chopped pecans

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

refrigerated pie crust (half of 15-oz package), room temperature, dark brown sugar, eggs, unsalted butter, melted, scotch whisky, vanilla extract, ground cinnamon, pecan halves, cream