Sweet and Savory Spiced Nuts – Dayna Crisco

Ingredients:

 

  • 2 cups pecan halves

 

SPICE MIX:

  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper (or less to taste)

 

GLAZE:

  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 teaspoon brown sugar
  • 1 tablespoon canola or corn oil

 

 

Directions:

 

  1. Heat the oven (or toaster oven) to 350°.
  2. Spread the pecans on a baking sheet and toast them for 6 minutes or until they are fragrant and their color deepens slightly.
  3. In a medium-size bowl, stir together the spice mix.
  4. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, whisking constantly.
  5. Stir in the toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone, about 1 to 2 minutes.
  6. Move the glazed nuts to a mixing bowl, sprinkle on the spice mix, and toss them well to coat.
  7. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes; check regularly to make sure they don’t burn.
  8. Remove and let cool. Makes 2 cups.
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Corn-and-Avocado Salsa Linda Longchamps

Corn-and-Avocado Salsa

Ingredients

  • 4 cups                 fresh or frozen corn kernels
  • 1 tablespoon                 fajita seasoning
  • 1/2 teaspoon                 pepper
  • 2 tablespoons                 vegetable oil                                $

    1                  red bell pepper, chopped                                $

  •  

  • 1/2                  jalapeño pepper, seeded and chopped
  • 1/2 cup                 chopped green onions
  • 1/4 cup                 fresh chopped cilantro
  • 1/4 cup                 fresh lime juice                                $

     

  • 2 tablespoons                 orange juice                                $

     

  • 3/4 teaspoon                 salt                                $

     

  • 2                  ripe avocados, diced                                $

     

Preparation

  1. 1. Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool.
  2. 2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.
  3. Note: For testing purposes only, we used Badia Fajita Seasoning.

Michael Russo, Lafayette, Louisiana, Southern Living    
JULY 2006

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Red Pepper and white bean dip Anne Mager

2 cans of white beans, rinsed and drained
roasted red peppers in a jar –
3 tablespoons red wine vinegar  –
2 tablespoon of honey
salt and ground black pepper
1/2 cup of chopped cilantro (I didn’t add this)
Food process all until smooth.
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7 Layer Fat-Fighting Taco Dip Dr. Oz

7 Layer Fat-Fighting Taco Dip Dr. Oz
Ingredients
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese
Directions
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.
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Cheese Cake Cheater

 

 

Cheese Cake Cheater
 
Ingredients
  • -2 cans Pillsbury butter crescent rolls
  • -2 (8oz) packages cream cheese (softened)
  • -1 cup sugar
  • -1 teaspoon vanilla
  • -1/4 cup butter (melted)
  • -Cinnamon & sugar
Instructions
  1. Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

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Brie Baked with Applies and Cranberries

Brie Baked with Applies and Cranberries
Author: 
 
Ingredients
  • ½ Cup(s) Chopped apple
  • ¼ Cup(s) Cliced Natural Almonds
  • ¼ Cup(s) Dried Cranberries
  • 1 Tablespoon(s) packed brown sugar
  • ¼ Teaspoon(s) cinnamon
  • 1 Tablespoon(s) butter or margarine
  • 1 round 4 inches in diameter Brie cheese
Instructions
  1. Use Toasted French Bread or Crackers for Serving
  2.  Preheat oven to 350°F. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar, and cinnamon and mix gently. Stir in butter just until ingredients are moistened.
  3.  Cut Brie in half horizontally. Place one half of Brie, rind side down on an oven-save serving dish. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt.
  4.  Serve with toasted French bread, apple wedges or assorted crackers.
  5. If using a larger diameter Brie, just double or triple the apple mixture.

 

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Melon Ball

Melon Ball
Recipe type: Beverage
 
Ingredients
  • 1 Ounce(s) pineapple juice
  • 1 Ounce(s) vodka
  • 1 Ounce(s) melon liqueur
Instructions
  1. Shake with ice and strain into cordial glass

 

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Stewed Tomatoes and Onions

Stewed Tomatoes and Onions
 
Ingredients
  • ½ Cup(s) chopped green bell pepper
  • ¼ Cup(s) thinly sliced celery
  • 1 small onion
  • 1 clove garlic, minced
  • 3 Cup(s) peeled, chopped tomatoes
  • 1 Tablespoon(s) red win vinegar
  • ⅛ Teaspoon(s) freshly ground black pepper
Instructions
  1. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the bell pepper, celery, onion, and garlic. Saute for 5 minutes or until the vegetables are tender. Add the tomatoes, vinegar and black pepper. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.

 

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Coconut Eggnog Pie

Coconut Eggnog Pie
 
Ingredients
  • 1 baked pie shell
  • 2 packages (4 serving size) vanilla instant pudding
  • ¾ Cup(s) milk
  • ½ Cup(s) ammaretto or rum
  • ⅛ Teaspoon(s) nutmeg
  • 1 8 oz container cool whip
  • ⅔ Cup(s) coconut
Instructions
  1. Combine pudding, milk, liquior and nutmeg in a bowl. Beat at lowest speed for one minute.
  2. Fold in Cool Whip and coconut.
  3. Spoon into crest.
  4. Sprinkle with more coconut on top.
  5. Chill two hours.

 

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Pasta with Roasted Red Pepper Tomato Sauce

Pasta with Roasted Red Pepper Tomato Sauce
 
Ingredients
  • 2 Tablespoon(s) olive oil
  • 1 Cup(s) chopped onion
  • 1 large clove garlic, minced
  • 2½ Cup(s) (28 oz-can) whole tomatoes, drained and chopped
  • 1 jar (7 oz.) roaster red pepper, drained and sliced into stri
  • ¾ Cup(s) chicken broth
  • 1 Teaspoon(s) each dried basil and oregano leaves
  • 8 Cup(s) (16 oz) bow ties uncooked
  • 2 Tablespoon(s) freshly grated parmesan or romano cheese
Instructions
  1. In a large skillet over medium heat, heat oil; add onion and garlic. Cook 5 minutes or until tender stirring fequently. Add tomatoes, red pepper, broth and seasonings. Heat to boiling; reduce heat. Simmer 10 minutes, uncovered. Meanwhile, cook pasta according to package directions; drain. In food processor blender, process on-half tomato mixture until smooth; return to skillet ewith reamining sauce. Heat to boiling; reduce heat simmer 2 minutes. Toss hot pasta and sacue sprinkle with parmesan cheese.

 

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