554 pea can recipes

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

Low-fat oatmeal muffins packed with warm spices, dried cranberries, and pecans. Made with maple syrup, orange juice, and egg whites for 12 healthy muffins.

Gooey butter pecan bars layered with melted marshmallows, chocolate chips, and coconut on a cake mix crust. A 5-minute prep, no-fuss dessert bar that disappears at every potluck and bake sale.

A whole roasted turkey stuffed with a bold Southwest cornbread dressing loaded with jalapeños, chayote, cilantro, pecans, and sage. Give your holiday bird a Tex-Mex twist that'll have the whole table talking.

Carrot fruit cake loaded with raisins, candied fruit, and pecans in a spiced batter. No eggs needed. Soak with rum or brandy and store for up to 3 months.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

Beautiful color and all the flavor expected in a Jello-based salad. This was easy to prepare and tasty. I left the nuts out but they would add some nice texture.

Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.

Acorn squash stuffed with brown rice cooked in chicken broth, unsweetened applesauce, toasted pecans, celery, and ground ginger. A hearty fall side dish or light main.

Mocha java bread for the bread machine with instant coffee, mocha mix, rye flour, applesauce, brown sugar, and chopped pecans. A coffee-lover's yeast bread with zero effort.

This recipe makes a dense, small loaf, with much the consistency of a bagel, but very good. It is a cross between pumpkin pie and raisin bread.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Vegan pecan spice cookies sweetened with maple syrup and barley malt. Whole wheat flour, chopped pecans, raisins, and warm star anise, cinnamon, and nutmeg. Dairy and egg free.

Passover cake is made with matzo meal. Moist and tasty!