Pecan recipe collection

Texas barbecued beef brisket rubbed with paprika and pepper, slow-cooked over very low coals for 6 to 7 hours, and served with a homemade ketchup-based barbecue sauce from the pan drippings.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Texas pecan cheese balls with sharp cheddar, butter, paprika, and a whole pecan half hidden inside each one. A savory bite-sized appetizer baked golden.

Texas pecan pie with light brown sugar, corn syrup, and whole pecan halves on top. A classic Lone Star recipe with a gooey, caramel-like filling and crunchy nut crown.

Celebrate next Thanksgiving with this rich and decadent pie made with corn syrup, pumpkin and pecan halves.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Layered pecan crust dessert with cream cheese, vanilla and chocolate pudding, and Cool Whip. No-bake except for the crust. Refrigerate overnight for best results.

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Three cheese balls from one base: blue cheese rolled in fresh herbs, garlicky pecan-coated, and peppercorn-crusted. A retro appetizer that covers every flavor preference on the party platter.

Three-ingredient shortbread dough shaped three ways: classic wedges, thumbprint cookies with fruit preserves, and pecan spice triangles with vanilla icing. One dough, three desserts.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Tipsy chocolate pecan crunch ice cream with homemade chocolate-caramel coated pecans, dark rum custard base, and real heavy cream. A boozy, crunchy, from-scratch frozen indulgence.

To Do Tarts: small pecan cookies bound with ground stale bread, orange zest, and stiffly beaten egg white. Five-ingredient nut cookies with no flour and no butter, ready in 30 minutes.