Harvest Pecan Casserole Recipes

PRALINE PECAN FRENCH TOAST CASSEROLE

Steps:

• Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish.
• Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture.
• Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners' sugar.

HARVEST PORK CHOP BAKE

Steps:

• Heat oven to 425°F. Spray 15x10-inch baking pan with sides with nonstick cooking spray. In large bowl, combine oil, sage, marjoram, garlic-pepper blend and seasoned salt; mix well. Brush some of mixture over both sides of pork chops. Place pork chops in corners of sprayed pan.
• Add squash, bell pepper and onion to remaining mixture in bowl; toss to coat. Arrange vegetables in pan with pork chops.
• Bake at 425°F. for 35 to 40 minutes or until pork chops are no longer pink in center and squash is tender, turning chops and stirring vegetables once.

HARVEST SLAW

Steps:

• In a medium ungreased skillet, over medium heat, toast the pecans by stirring frequently until golden brown. Set aside to cool.
• In a large bowl, combine coleslaw mix, carrots, grapes, pecans, and feta cheese.
• In a small bowl, stir together the mayonnaise, and Ranch dressing. Pour in sugar, and mix until dissolved. Toss coleslaw mixture with dressing until evenly coated. Serve immediately, or cover and chill in refrigerator.

HARVEST POTATO CASSEROLE

Steps:

• Place potatoes and bay leaves in a Dutch oven or large kettle; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Remove from the heat; cool to room temperature. Place in the freezer (still covered by the cooking water) for 1 hour., Drain potatoes; peel and grate. Place in a greased 13x9-in. baking dish. Drizzle with butter. Sprinkle with salt and pepper; toss to coat. , In a large bowl, combine the sour cream, soup, 1 cup cheese, pimientos and onion; spread over potatoes. Sprinkle with the remaining cheese; top with cornflakes (dish will be full). , Bake, uncovered, at 350° for 45-50 minutes or until bubbly.

COOKING LIGHT'S EASTERN HARVEST PECAN CAKE & MAPLE FROSTING

Steps:

• Preheat oven to 350°.
• To prepare cake, coat two.
• 9-inch cake pans with cooking spray. Line bottom of pans with parchment paper.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and nuts. Combine granulated sugar and 10 tablespoons butter in a bowl; beat with a mixer at high speed until light and fluffy.
• Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce mixer speed to low. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined. Spoon batter into prepared pans;
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes. Invert onto racks; cool completely.
• To prepare frosting, combine 1/4 cup butter, brown sugar, and half-and-half in a heavy saucepan; bring to a boil. Cook 3 minutes without stirring.
• Combine butter mixture, powdered sugar, and maple syrup in a mixing bowl; beat with a mixer at high speed for 2 minutes.
• Spread 1/2 cup frosting over 1 cake layer; top with remaining cake layer. Drizzle with remaining frosting. Let cake stand until frosting is set.

HARVEST SQUASH CASSEROLE

Steps:

• Place squash in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 15-20 minutes or just until tender. Drain. In a large bowl, mash squash and set aside., Preheat oven to 350°. In a large nonstick skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add to squash. Stir in eggs, sugar, salt and pepper. Gently fold in cranberries and pecans. Transfer to a 13x9-in. baking dish coated with cooking spray., For topping, combine bread crumbs and melted butter; sprinkle over top. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Freeze option: Cool unbaked casserole. Sprinkle with topping; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

PECAN HARVEST LOAF

Steps:

• Grease an 8 x 4-inch loaf pan and preheat the oven to 350°F. Sift the flour with the baking powder and salt. Add the ground pecans and mix well. Cream the butter and sugars and add the egg yolks, milk, coffee, and vanilla. Beat the egg whites until stiff but not dry. Add the flour and pecans to the wet ingredients. When just combined, fold in the egg whites.
• Pour the batter into the prepared pan and bake for 45 to 50 minutes, until done. (Insert a straw or cake tester into the center of the loaf. If it comes out clean, it's done, or if loaf has a springy feel when you press on it.) Allow to cool slightly, then glaze with Lemon Glaze.

HARVEST PECAN CASSEROLE

Steps:

• Mash sweet potatoes with tater masher or beat with electric mixer until smooth (I used a food processor), mix in remaining ingrediants except pecans.
• Spoon mixture into an ungreased 1 qt casserole or souffle dish; sprinkle with pecans.
• Bake uncovered at 350 degrees until hot throughout, about 30 minute
• Suggested Alteration: You can add flavorless protein powder after baking to this to boost the protein, just add a touch of vanilla and a packet of splenda for every scoop of protein powder that you add!