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PECAN PIE-IN-A-JAR |
Chicken Pecan Salad
1 can (12.5 oz) cooked chicken
1/3 cup diced onion
1/4 cup diced dill pickle
1/2 cup diced cheddar
1/4 tsp salt
1/2 cup Lite Miracle Whip
1 cup medium pecan pieces
Combine all ingredients. Sprinkle with pepper. Serve in a warm pita. |
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Fruit and Pecan Bars
3/4 cup flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup small pecan pieces |
3/4 cup quick oats
1/2 cup brown sugar
3 Tbsp low-fat margarine
11 oz jar Preserves |
Mix the above ingredients until crumbly. Set aside 1/2 cup of the mixture. Press the mixture into a shallow 8"x8" pan. Spread the preserves. Top by sprinkling evenly with the remaining 1/2 cup of the mixture. Bake at 375 degrees for 35 minutes, or until brown. Cut into bars. |
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Orange Pecan Freeze
12 oz lite (No Fat) Orange Yogurt
1/3 cup of sugar
8 oz crushed pineapple(well dreaned)
1/2 cup medium pecan pieces
Mix all ingredients and pour into muffin tin. Freeze until firm. Invert on lettuce leaf and garnish with mandarin oranges and Pecan halves
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Peach Pecan & Amaretto Cream Pie
8 oz cream cheese
8 oz tub Cool Whip
11 oz jar Peach Pecan & Amaretto Preserves
1/4 cup finely chopped pecan pieces
1 prepared graham cracker crust
Beat the cream cheese in a mixer until light and fluffy. Add 1/2 jar preserves mix well and fold in 1/2 tub Cool Whip. Pour into crust. Spread remaining preserves over the pie and refrigerate for 4 hours. Top with remaining Cool Whip, and sprinkle with nuts when serving. |
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Apple Pecan Squash
1 large acorn squash
1 large Jonathan Apple
Slice, peel, remove seeds, arrange slices in a shallow dish with 1 inch of water. Bake in microwave until tender and drain.
1/2 stick lite margarine
1/2 cup brown sugar
2 tsp lemon juice
1 cup small pecan pieces
Melt margarine, blend with sugar, juice and pecans. Pour over sliced squash and apples. Sprinkle with cinnamon and bake at 350 degrees for 10 minutes.
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