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HUNTINGTON -- Pass the pecans.

Loved for centuries for their delectable taste, pecans are not a holiday treat anymore -- they can be enjoyed year round.

They not only taste good, they are also good for you. The nuts are cholesterol-free, sodium-free and a good source of fiber. Pecans also contain more than 19 vitamins and minerals including vitamins A and E, folic acid, calcium, potassium, several B vitamins and more. The nuts are also a natural, high-quality source of protein containing very few carbohydrates.

There are countless ways to use pecans in just about any meal or snack. They can be tossed over a favorite salad, sprinkled over pizza, breakfast cereal or casseroles, included in bread or muffins recipes, mixed with popcorn or other nuts, added to ice cream, or rolled onto meats for a crusty and crunchy effect, just to name a few.

To observe National Pecan Month in April, the first three recipes are from Pat Lovely, a former Huntingtonian and author of "Thanks for the Memories: P.J.'s Restaurant."

WHOLE WHEAT ZUCCHINI MUFFINS

3 eggs

1 cup oil

3/4 cup sugar

2 cups grated zucchini

2 teaspoons vanilla extract

1/4 teaspoon baking powder

1 teaspoon salt

3 teaspoons cinnamon

2 cups pre-sifted whole-wheat flour

1 cup pre-sifted all-purpose flour

1 teaspoon baking soda

1 cup chopped pecans or English walnuts

Preheat oven at 350 degrees. Beat eggs. Add next four ingredients. Add all dry ingredients. Mix well. Put in well-greased or paper-lined muffin tins. Bake 15-20 minutes.

PAT'S COCONUT-PECAN PIE CRUST

2 cups flaked coconut

1 cup pecans, finely chopped

3 tablespoons melted butter

Press firmly onto bottom and sides of 9-inch pie plate. Bake in 325-degree oven for 20 minutes or until edge is golden brown. Cool before filling.

PAT'S PARMESAN PECAN-CRUSTED CHICKEN

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese or combination of Parmesan and mozzarella

1/4 cup pecans, finely chopped

4 boneless chicken breasts

4-6 teaspoons bread crumbs seasoned with Italian seasoning or basil

Combine first three ingredients. Spread on each piece of chicken; sprinkle with bread crumbs. Bake at 350 degrees one hour or until brown. Cook uncovered for last 15 minutes.

These recipes are from "Home Away from Home: Recipes from Hospitality House of Huntington."

NEW ORLEANS STYLE BREAD PUDDING

10 ounces crumbled bread

4 cups milk (plus or minus)

1 stick butter, unsalted

3 eggs

1 cup raisins

1 cup coconut

1 cup pecans, chopped

2 tablespoons vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

Mix ingredients in large bowl until very moist but not soupy. Place in buttered 9-by-12-inch baking dish. Place in non-preheated oven. Turn oven to 350 degrees; bake approximately 1 hour 15 minutes or until golden brown. Serve warm with sauce, if desired.

MINIATURE PECAN PIES

(TASSIES)

2 (3-ounce) packages cream cheese

1 cup butter

2 cups flour

Filling:

2 eggs

11/2 cups brown sugar

Dash salt

2 tablespoons soft oleo

2 teaspoon vanilla

Blend first two ingredients until smooth. Stir in flour. Chill about 1 hour. Shape into 1-inch balls. Press into ungreased miniature muffin tins. Beat filling mixture; sprinkle pecan pieces in bottom of dough. Pour filling over nuts; add more pecans to top. Bake in 375-degree oven for 20-25 minutes.

This favorite among most pecan lovers is from "United We Stand," a cookbook by Barboursville's American Legion Auxiliary Unit 177.

PECAN PIE

1 cup pecans

1 pie crust, unbaked

1 tablespoon flour

1/2 cup sugar

3 eggs, slightly beaten

1 cup white or dark corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla

1/8 teaspoon salt

Beat eggs; add corn syrup and beat by hand, not mixer. Add salt, vanilla and butter and beat. Add sugar; beat a few minutes. Add pecans; pour into pie shell. Bake at 350 degrees 45 minutes. Gently shake pie. Center should be firm. If not, cook a few minutes longer.

This recipe is also from the same cookbook.

GRAPE SALAD

4 pounds seedless grapes (red/green or mixture)

1 (8-ounce) package cream cheese, regular or fat-free

1 (8-ounce) container sour cream, regular or fat-free

1 cup sugar or Splenda

1 teaspoon vanilla

1/2 cup brown sugar

1 cup pecans, chopped

Blend cream cheese and sugar well. Add sour cream and vanilla; blend well. Fold in washed and dried grapes. Mix brown sugar and pecans; sprinkle on top. Refrigerate.

This recipe is from "The Original Community Cookbook: Greenbottom Community and Senior Center."

SWEET POTATO DELIGHT

3 cups mashed sweet potatoes (1 potato equal about 1 cup)

1 cup sugar

2 eggs

1/2 cup canned milk or cream

1/4 cup melted butter

1 teaspoon vanilla

1 cup brown sugar

1/2 cup self-rising flour

1 cup pecans, chopped

1/4 cup melted butter

Mix together first six ingredients. Pour into greased two-quart casserole dish; mix together remaining ingredients. Sprinkle over potatoes. Bake at 350 degrees 30 minutes.

Photo courtesy of Brenda Lucas

Pecans are no longer just a holiday treat. This tasty nut is good for you and can be used in a variety of ways.

Photo courtesy of Brenda Lucas

Pecan pie is always a hit at the dessert table