8 spud nut recipes

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Pudding is always a great dessert, and on the top, spread some pistachio, really great!

Butterscotch monkey bread: frozen dinner rolls layered with nuts, butterscotch pudding, and cinnamon-sugar butter, left to rise overnight, then baked into a gooey caramel pull-apart. An easy brunch treat.

Overnight sticky nut buns use frozen dinner rolls that rise overnight under butterscotch pudding, brown sugar, butter, and cinnamon. Wake up, bake, and invert for instant breakfast magic.

A sweet and delicious "salad" made with crushed pineapple and dry roasted nuts.

This turns out almost like Snickers bars with the benefit of being "low-fat" and lower sugar than the original candy bar.

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.