583 pea can recipes

Warm and soft pears poached in wine with vanilla and blue cheese.

Thin-pounded pork chops coated in Dijon mustard and ginger-flour, pan-seared and finished with a maple syrup and toasted pecan sauce. Quick weeknight dinner in 35 minutes.

This is an okra recipe that is a substitution to frying your okra for those of you that love okra without the sliminess.

Hello Dolly, these quick and easy cookies use only 5 ingredients, all favorites to make these bar like cookies.

This recipe is Sweet,healthy,and perfect for a summertime brunch.

Overnight monkey bread coffee cake with frozen dinner rolls, butterscotch pudding mix, brown sugar, pecans, and melted butter. Five ingredients, zero effort, and a gooey pull-apart Bundt cake by morning.

Buttery shortbread bars topped with pecans, dried cherries, mini chocolate chips, and orange marmalade. A two-step bake that turns simple cookies into festive holiday treats in about an hour.

Sugar-free chocolate fudge, a no-cook cream cheese fudge sweetened with a sugar substitute and melted unsweetened chocolate, studded with pecans. Rich, low-carb, and diabetic-friendly, just chill and cut.

A light and refreshing salad is a great side dish at your Thanksgiving dinner!

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.

If you like fudge and moist cake--this one's for you! Extremely easy to make.

Fresh mango with toasted pecan quick bread folds juicy diced mango and crunchy pecans into a tender buttermilk batter. Bakes as a loaf, mini Bundts, or muffins for an easy tropical breakfast or snack.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Raspberry cream pie with a toasted pecan-cinnamon crust and a light, gelatin-set raspberry filling folded into whipped cream. Grain-free and easy to lighten on sugar, it sets up cool and airy in the fridge.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.