#pecantopping

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French Toast Delight Casserole This delicious French Toast Delight Casserole is a perfect make-ahead breakfast option, combining the rich flavors of a classic French toast with a crunchy pecan topping. Ideal for brunch gatherings or a cozy family breakfast. Ingredients 1 French baguette (the crustier, the better) 6 eggs 1 1/2 c milk 1 c butter 2 c brown sugar 4 Tbsp light corn syrup 1/4 tsp nutmeg 1/4 tsp cinnamon 1/2 tsp vanilla 1/4 c pecans, in pieces Directions 1. The night before: Cut the French baguette into bite-size pieces and place them in a 9x13 baking dish. 2. In a bowl, mix together the eggs, milk, nutmeg, cinnamon, and vanilla until well combined. 3. Pour the egg mixture over the bread pieces, ensuring they are evenly coated. 4. Cover the baking dish and refrigerate overnight to allow the bread to soak up the mixture. 5. On the morning of baking: Preheat your oven to 350°F (175°C). In a saucepan, melt the butter over low heat. Once melted, add the brown sugar and light corn syrup, stirring until fully combined. 6. Pour the melted butter mixture over the soaked bread, making sure to distribute it evenly. Top with the pecans. 7. Bake in the preheated oven for 35 minutes, or until the top is golden and crispy.

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Cranberry Jello Salad with Cream Cheese Topping Ingredients: For the Cranberry Jello: 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry) 1 1/2 cups boiling water 20 ounces crushed pineapple (with juice) 1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce) 1 cup chopped pecans (divided) 3/4 cup cranberry or apple juice For the Cream Cheese Topping: 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 cup sour cream Directions: In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved. Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce. Stir in 3/4 cup of the chopped pecans and the cranberry or apple juice, mixing well. Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set. For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth. Add the powdered sugar and sour cream, blending until fully combined. Spread the cream cheese topping evenly over the set Jell-O. Sprinkle the remaining 1/4 cup of chopped pecans on top before serving. Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 240 kcal | Servings: 12 servings This Cranberry Jello Salad with Cream Cheese Topping is the perfect holiday dish, combining fruity sweetness with a creamy, tangy topping. The vibrant red of the jello, paired with the smooth cream cheese layer and crunchy pecans, makes for an impressive presentation on any festive table. This dish brings a delightful balance of textures, from the soft and jiggly jello to the velvety topping and crunchy pecans. Ideal for holiday gatherings like Thanksgiving or Christmas, this salad is a crowd-pleaser and easy to make in advance. Its bright flavors complement savory main courses, making it a refreshing addition to any meal. Whether served as a side or dessert, this cranberry jello salad is sure to impress your guests and leave them craving more.

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Sweet Potato Delight with Pecan Crunch Topping This delicious sweet potato casserole combines the creamy texture of sweet potatoes with a crunchy pecan topping, creating a delightful dish perfect for any occasion. Ingredients 4 lbs sweet potatoes, 6 cups mashed 3 large eggs 1/2 cup granulated sugar 6 Tbsp unsalted butter, melted and slightly cooled 1/2 Tbsp vanilla extract 1 cup craisins, dried cranberries 2/3 cup brown sugar, packed 1/3 cup all-purpose flour, or gluten-free flour substitute 3 Tbsp unsalted butter, cold, diced 1 cup pecans, coarsely chopped Instructions Cook Sweet Potatoes – Peel and chop sweet potatoes into 1" chunks. Add to a large pot with enough water to cover the surface of the potatoes and bring to a boil. Cook uncovered at a medium/low boil until easily pierced with a fork (about 10-15 minutes). Drain and mash (using an electric mixer will make it creamier). Make Sweet Potato Filling – Preheat Oven to 350?F. In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla. Stir the butter mixture into the cooked sweet potatoes, then fold in the craisins. Spread the sweet potato mixture evenly into a 9×13 casserole dish. Make Pecan Crunch Topping – In a small bowl, combine the brown sugar and flour. Add the cold diced butter and use your hands to rub the mixture together until pea-sized crumbs form. Stir in the chopped pecans. Assemble & Bake – Sprinkle the pecan topping over the sweet potatoes and bake uncovered at 350?F for 35-40 minutes, or until hot and the sweet potatoes start to puff at the edges.

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Crockpot Sweet Potato Casserole Ingredients: For the Mashed Sweet Potatoes: 3 lbs sweet potatoes, peeled and sliced 1/4 inch thick 1/2 cup freshly squeezed orange juice 1 tsp kosher salt To Add at the End: 2 tbsp heavy cream 2 tbsp butter For the Pecan Topping: 4 tbsp melted butter 3/4 cup chopped pecans, toasted 1/3 cup packed brown sugar 2 tbsp all-purpose flour 1/2 tsp ground cinnamon 1/8 tsp kosher salt Directions: Prepare the Sweet Potatoes: Add sweet potatoes, orange juice, and salt to a 6-quart slow cooker. Cover and cook on high for 3-4 hours or on low for 5-6 hours, until the sweet potatoes are very tender. Mash the Sweet Potatoes: When the potatoes are tender, uncover and add the heavy cream and butter. Mash with a potato masher until very smooth. Prepare the Pecan Topping: In a small bowl, mix the melted butter, chopped pecans, brown sugar, flour, cinnamon, and salt. Stir until combined and set aside. Top and Finish Cooking: Sprinkle the pecan topping evenly over the mashed sweet potatoes. Cover and cook for an additional 30-60 minutes, until the topping is warmed through and slightly melted. Prep Time: 15 minutes | Cooking Time: 4-6 hours | Total Time: 4-6 hours Kcal: 320 kcal | Servings: 8 servings This Crockpot Sweet Potato Casserole is a cozy blend of creamy mashed sweet potatoes topped with a crunchy pecan topping, perfect for holiday gatherings. With just a hint of orange juice for brightness, the sweet potatoes are beautifully complemented by the nutty pecans, cinnamon, and brown sugar, creating a warm, comforting dish that brings out the best flavors of fall. Ideal for Thanksgiving or family gatherings, this casserole is easy to prepare in the slow cooker, allowing for hands-off cooking. The pecan topping adds a delightful crunch, while the smooth, buttery sweet potatoes provide a satisfying base. Serve this dish warm for a side that’s sure to be a crowd-pleaser.

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Apple Butter Sheet Cake Ingredients: For the Cake: 1 cup salted butter, melted 1 cup 2% milk 1/2 cup apple butter 1 cup granulated sugar 1 cup brown sugar, packed 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon apple pie spice For the Frosting: 1/2 cup salted butter, melted 1/4 cup apple cider 1 teaspoon vanilla extract 4 cups powdered sugar Chopped pecans, for topping (optional) Instructions: Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Line a 12x17-inch jelly roll pan with parchment paper. Make the Cake Batter: In a large bowl, whisk together melted butter, milk, apple butter, granulated sugar, and brown sugar until well combined. Add eggs and vanilla extract, whisking until smooth. Stir in flour, baking soda, and apple pie spice, mixing until fully blended. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for about 20 minutes or until the center of the cake springs back when gently touched. Remove from the oven and cool completely on a wire rack. Prepare the Frosting: In a medium bowl, whisk together melted butter, apple cider, vanilla extract, and powdered sugar until smooth and glaze-like in consistency. Frost the Cake: Pour the glaze over the cooled cake, spreading it evenly. Sprinkle with chopped pecans if desired. Let the frosting set for about 15 minutes before slicing and serving. Serve and Store: Slice and serve. Store leftovers in an airtight container at room temperature. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Calories: 380 kcal | Servings: 12 servings This Apple Butter Sheet Cake brings together the warmth of fall spices with the richness of apple butter, creating a moist and flavorful dessert that’s perfect for the season. Each bite has the softness of spiced cake balanced by the sweetness of the apple cider glaze and a touch of crunch from chopped pecans. It’s a cake that feels both homey and indulgent, perfect for cozy gatherings. Ideal for potlucks or family dinners, this sheet cake is easy to make and beautiful to serve. The apple cider glaze adds a hint of tartness that pairs perfectly with the sweet, spiced cake, while the pecans add texture and a nutty finish. It’s an autumn dessert that’s sure to delight and bring everyone together over its delicious flavors.

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Cranberry Jello Salad with Cream Cheese Topping Ingredients: For the Cranberry Jello: 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry) 1 1/2 cups boiling water 20 ounces crushed pineapple (with juice) 1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce) 1 cup chopped pecans (divided) 3/4 cup cranberry or apple juice For the Cream Cheese Topping: 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 cup sour cream Directions: In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved. Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce. Stir in 3/4 cup of the chopped pecans and the cranberry or apple juice, mixing well. Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set. For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth. Add the powdered sugar and sour cream, blending until fully combined. Spread the cream cheese topping evenly over the set Jell-O. Sprinkle the remaining 1/4 cup of chopped pecans on top before serving. Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 240 kcal | Servings: 12 servings This Cranberry Jello Salad with Cream Cheese Topping is the perfect holiday dish, combining fruity sweetness with a creamy, tangy topping. The vibrant red of the jello, paired with the smooth cream cheese layer and crunchy pecans, makes for an impressive presentation on any festive table. This dish brings a delightful balance of textures, from the soft and jiggly jello to the velvety topping and crunchy pecans. Ideal for holiday gatherings like Thanksgiving or Christmas, this salad is a crowd-pleaser and easy to make in advance. Its bright flavors complement savory main courses, making it a refreshing addition to any meal. Whether served as a side or dessert, this cranberry jello salad is sure to impress your guests and leave them craving more.

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Cranberry Delight Salad with Creamy Topping This Cranberry Delight Salad with Creamy Topping is a festive and refreshing dish perfect for holiday gatherings. The combination of fruity jello, creamy topping, and crunchy pecans makes it an irresistible addition to any table. Ingredients: For the Cranberry Jello: 2 (3-ounce) packages cherry Jell-O (or raspberry or cranberry) 1 ½ cups boiling water 20 ounces crushed pineapple (with juice) 1 (15-ounce) can whole cranberry sauce (or 2 cups homemade cranberry sauce) 1 cup chopped pecans (divided) ¾ cup cranberry or apple juice For the Creamy Topping: 8 ounces cream cheese, softened ½ cup powdered sugar 1 cup sour cream Directions: In a large bowl, dissolve both Jell-O packets in the boiling water, stirring until fully dissolved. Add the crushed pineapple (with its juice) and the whole cranberry sauce to the Jell-O. Use the back of the spoon to break up any chunks of cranberry sauce. Stir in ¾ cup of the chopped pecans and the cranberry or apple juice, mixing well. Carefully pour the mixture into a 9×13-inch glass dish or jello mold. Refrigerate for about 2 hours or until fully set. For the topping, beat the softened cream cheese with an electric mixer on high speed until smooth. Add the powdered sugar and sour cream, blending until fully combined. Spread the cream cheese topping evenly over the set Jell-O. Sprinkle the remaining ¼ cup of chopped pecans on top before serving. Prep Time: 15 minutes | Chilling Time: 2 hours | Total Time: 2 hours 15 minutes Kcal: 240 kcal | Servings: 12 servings

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Enjoy the natural sweetness of fresh peaches with a pecan topping that tastes like butter. It's easy to make this vegan dessert, and it tastes great.

Ingredients: 4 fresh peaches, halved and pitted. 1/2 cup pecans, chopped. 1/4 cup almond flour. 2 tablespoons coconut oil, melted. 2 tablespoons maple syrup. 1/2 teaspoon cinnamon. Pinch of salt.

Instructions: Set the oven to 350F 175C and heat it up. Put almond flour, melted coconut oil, maple syrup, cinnamon, and a pinch of salt in a bowl. Add the chopped pecans and mix them together. Mix well. Put the cut side of the peach halves on a baking dish. Put a little of the pecan mixture into each half of the peach and gently press it down to pack it in. Put it in the oven and bake for 20 to 25 minutes, or until the peaches are soft and the topping is golden brown. If you want, you can serve it warm and top it with vegan ice cream or coconut whipped cream.

Prep Time: 10 minutes

Cook Time: 20 minutes

Tamara Davey