#crunchypecans

Crunchy Pecans & Tangy Feta Strawberry Salad topped with a delicious Lemon Vinaigrette.

The sweet butternut squash, savory onions, juicy tomatoes, and crunchy pecans in this vegan stuffed butternut squash recipe go very well together. This dish is hearty and filling, and it's great for a cozy dinner or a party.

Ingredients: 1 medium butternut squash. 1 tablespoon olive oil. 1 onion, diced. 2 tomatoes, diced. 1/4 cup pecans, chopped. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat the oven to 400F 200C. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side up, and roast for 40-45 minutes, or until tender. Meanwhile, heat olive oil in a skillet over medium heat. Add diced onion and saut until translucent, about 5 minutes. Add diced tomatoes and chopped pecans to the skillet, and cook for another 2-3 minutes, until tomatoes are slightly softened. Season the mixture with salt and pepper to taste. Once the squash is cooked, remove it from the oven and fill each half with the onion, tomato, and pecan mixture. Return the stuffed squash to the oven and bake for an additional 10 minutes. Garnish with fresh parsley if desired before serving.

Prep Time: 15 minutes

Cook Time: 55 minutes

Indulge in the deliciousness of these Pecan Chocolate Bars with a buttery graham cracker crust, crunchy pecans, and a rich chocolate layer. Perfect for satisfying your chocolate cravings!

Ingredients: 1 1/2 cups of crushed graham crackers. 1/2 cup of melted butter. 1 1/2 cups of chopped pecans. 1 1/2 cups of semi-sweet chocolate chips. 1 1/2 cups of sweetened condensed milk. 1 teaspoon of vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a mixing bowl, combine the crushed graham crackers and melted butter. Press this mixture evenly into the bottom of the prepared pan. Sprinkle the chopped pecans evenly over the graham cracker crust. In a saucepan, melt the semi-sweet chocolate chips and sweetened condensed milk together over low heat. Stir constantly until smooth. Remove from heat and stir in the vanilla extract. Pour the chocolate mixture over the pecans, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set. Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for a few hours or until the chocolate is firm. Cut into bars and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

The flavors and textures in this Apple Grilled Chicken Salad with Maple French Vinaigrette go so well together. This salad is both filling and refreshing. It has soft grilled chicken, crisp apple slices, sweet dried cranberries, crunchy pecans, and creamy goat cheese. The homemade maple French vinaigrette gives the salad a sweet and sour flavor that goes well with the other ingredients. It's a great choice for a healthy, light meal.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1 apple, thinly sliced. 1/4 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled goat cheese. For the Maple French Vinaigrette:. 3 tablespoons olive oil. 2 tablespoons red wine vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper. Grill the chicken for about 6-8 minutes per side or until fully cooked, with an internal temperature of 165F 75C. Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips. In a large salad bowl, combine the mixed greens, apple slices, dried cranberries, chopped pecans, and crumbled goat cheese. For the Maple French Vinaigrette, whisk together the olive oil, red wine vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Drizzle the vinaigrette over the salad ingredients and toss gently to coat. Top the salad with the grilled chicken slices. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The irresistible combination of buttery crust, gooey caramel, and crunchy pecans with a hint of sea salt makes this pie irresistible. These Salted Caramel Pecan Bars are ideal for making delectable holiday treats and thoughtful gifts.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1 cup chopped pecans. 1 cup caramel sauce. 1 teaspoon flaky sea salt.

Instructions: Warm up the oven to 350F 175C and put parchment paper in a 9x13-inch baking pan. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Add the egg and vanilla extract and mix them in well. Add the flour and salt slowly while mixing until just combined. Press the cookie dough into the baking pan so that it's spread out evenly. After the oven is hot, bake for 20 to 25 minutes, or until the edges are golden brown. Take it out of the oven and let it cool down a bit. Spread the chopped pecans out evenly on top of the crust that has only half-baked. Use a spatula to spread the caramel sauce out over the pecans after you pour it on top of them. Put the pan back in the oven and bake for another 10 to 15 minutes, until the caramel starts to bubble. After taking it out of the oven, sprinkle the flaky sea salt on top right away. Before cutting the bars into squares, let them cool all the way in the pan.

Prep Time: 20 minutes

Cook Time: 40 minutes

This refreshing Black-Eyed Pea Salad with Peaches, Pecans, and Lime is a delightful combination of sweet and savory flavors. The juicy peaches, crunchy pecans, and zesty lime dressing make it a perfect side dish for any summer meal.

Ingredients: 2 cups black-eyed peas, cooked and drained. 2 ripe peaches, diced. 1/2 cup chopped pecans. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 lime, zest, and juice. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: The cooked black-eyed peas, peaches, pecans, red onion, and cilantro should all be put in a large bowl and mixed together. Add the olive oil, lime juice, and zest to a different small bowl, and mix them together using a whisk. Add pepper and salt to taste. Add the lime dressing to the salad and toss it around to make sure everything is covered. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Serve cold, and if you want, top with extra cilantro.

Prep Time: 15 minutes

Cook Time: 0 minutes

Indulge in the ultimate chocolate lover's dream with these Triple Chocolate Chunk Honey Pecan Cookies. The combination of semi-sweet, white, and milk chocolate chunks, along with the rich flavor of honey and crunchy pecans, makes these cookies a delightful treat for any occasion.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1/2 cup honey. 2 large eggs. 2 teaspoons pure vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semi-sweet chocolate chunks. 1/2 cup white chocolate chunks. 1/2 cup milk chocolate chunks. 1 cup chopped pecans.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter, granulated sugar, and honey until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet, white, and milk chocolate chunks, as well as the chopped pecans. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Triple Chocolate Chunk Honey Pecan Cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes