5 pecan magazine Recipes

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.

unsalted butter melted and cooled, chilled whole milk, eggs, all-purpose flour, ground toasted pecans, chopped fresh parsley, chopped fresh thyme, salt, chopped untoasted peacns

cake flour, sugar, unsweetened cocoa powder, baking soda, baking powder, salt, vegetable shortening, eggs, boiling water, vanilla, eggs, boiling water, vanilla, semisweet chocolate, chopped, chopped pecans

semisweet chocolate morsels, ladyfingers, hazelnut spread, individually wrapped caramel candies, whipping cream, chopped pecans, sugar plus 2 tbsp, cream cheese, softened, creme de cacao, semisweet chocolate baking squares