554 pea can recipes

Granola is great for breakfast, packed with nutrition and very filling. Making your own is always better, lots of nuts, dried fruits and real maple syrup with some yogurt or milk give you all the energies you need to start a beautiful day.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

These are delicious. And no one ever guesses how easy they are.

Sweet potato casserole brightened with crushed pineapple and orange juice, topped with melted marshmallows. A retro Thanksgiving side that swaps the brown sugar pecan crust for tropical sweetness.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.

A cashew twist on classic pecan pie with brown sugar, corn syrup, and vanilla in a flaky crust. Golden, gooey, and utterly irresistible for holiday dessert.

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Maple walnut pie fills a flaky shell with toasted walnuts in a glossy pure-maple-syrup filling thickened with browned butter and flour. The Canadian cousin to Southern pecan pie.

Quick bread mix combines whole-wheat and all-purpose flours with baking powder, soda, cinnamon, and salt for a make-ahead 2½ cup pantry staple. Use in mango pecan, banana, or zucchini quick breads.