Sweet and Savory Spiced Nuts – Dayna Crisco



  • 2 cups pecan halves



  • 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)



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





  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


  • 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                                $



  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
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
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
  • -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
  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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Peanut Butter Buttons

Peanut Butter Buttons
  • 1 medium zucchini, cut into bite-size pieces
  • ½ Cup(s) peanut butter chips
  • 1 medium summer squash, cut into bite-size pieces
  • ½ Cup(s) smooth peanut butter
  • 1 medium red bell pepper, cut into bite-size pieces
  • 1 Cup(s) unsalted butter, at room temperature
  • 1 medium yellow bell pepper, cut into bite-size pieces
  • ½ Cup(s) packed light brown sugar
  • 1 Pound(s) fresh asparagus, cut into bite-size pieces
  • ½ Cup(s) sugar
  • 1 egg
  • 1 red onion
  • 2 Teaspoon(s) vanilla
  • 3 Tablespoon(s) extra-virgin olive oil
  • 1 Teaspoon(s) salt
  • ½ Teaspoon(s) freshly ground black pepper
  • 2½ Cup(s) flour
  1. Heat the oven to 375. Microwave the peanut butter chips at medium heat for 1 minute. Stir the chips. If they're still not melted, microwave them for another minute, then stir them until smooth.
  2. In a large bowl, beat together the melted chips, peanut butter, butter, and both sugars with an electric mixer on medium-high speed until smooth and fluffy. Blend in the egg, vanilla extract, and salt. Gradually beat in the flour on low speed until a firm dough forms.
  3. Working with half the batch at a time, roll out the dough to a ¼ inch thickness on a flour dusted surface, using a lightly floured rolling pin. Cut out cookies wtih a 3-inch round biscuit cutter and transfer them to ungreased baking sheets. Reroll the dough scraps for additional cookies.
  4. Press the bottom of a small drinking glass into the center of each cookie to create a circular indetation. Then use the end of a drinking straw to cut 4 buttonholes in each cookie (twising the straw a quarter turn each time will lift the dough from the hole).
  5. Bake the cookies until set and slightly golden on the bottom, about 8 to 10 minutes. Let them cool on the sheets for 1 minute, then transfer them to a wire rack to cool completely. Store the cookies in an airetight container at room temperature for up to 3 days.
  6. For a fun finishing touch, lace licorice string through the holes in each cookie. Starting from the back, thread a piece of licorice through the holes, crisscrossing it in front of the cookie. Trim the ends to about ½ inch long, leaving them loose at the back.


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Chocolate-Chip Meringue Cookies

Chocolate-Chip Meringue Cookies
  • 3 large egg whites
  • ¼ Teaspoon(s) cream of tartar
  • ¼ Teaspoon(s) salt
  • 1 Cup(s) sugar
  • 3 Tablespoon(s) unsweetened coca
  • 3 Tablespoon(s) semisweet chocolate minichips
  1. Preheat oven to 300
  2. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift coca over egg white mixture; fold in. Fold in minichips.
  3. Cover a baking sheet with parchment paper; secure to taking sheet with masking tape. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake at 300 for 40 minutes or until crisp. Cool on pan on a wire rack. Repeat procedure with reamining batter, reusing parchment paper. Store in an airtight container.


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Sesame-Soy Marinade

Sesame-Soy Marinade
  • ¼ Cup(s) soy sauce
  • ¼ Cup(s) finely chopped green onion
  • 2 Tablespoon(s) water
  • 2 Tablespoon(s) packed brown sugar
  • ½ Tablespoon(s) dark sesame oil
  • 1 Teaspoon(s) minced garlic
  • 1 Teaspoon(s) minced fresh ginger
  • ¼ Teaspoon(s) pepper
  1. Combine all ingredients in small bowl; stir until sugar is dissolved.


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Grilled Vegetables With Rosemary

Grilled Vegetables With Rosemary
  • 1 Teaspoon(s) rosemary
  • 2 Tablespoon(s) olive oil
  • 1 Bunch(s) avocado
  • 1 Bunch(s) asparagus
  • 1 zucchini
  • 1 Yellow Squash
  • 1 red onion
  • 1 Corn on the Cob
  1. Heat the grill. Baste the sliced veggies with the rosemary olive oil.
  2. Grill the veggies until they are just seared and tender, about 3- 5 minutes per side.
  3. When veggies are cooked brush with the balsamic/lemon sauce.
  4. Serve with rice.
  5. Sauce:
  6. Use the leftover oil/rosemary bowl (after you use it brush on the veggies)
  7. Add 2 TBS balsamic vinegar
  8. Juice of ¼ fresh lemon


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  • 12 vanilla wafers
  • 2 8 oz. packages cream cheese, softened
  • ½ Cup(s) sugar
  • 1 Tablespoon(s) vanilla
  • 2 eggs
  1. Line muffin tin with foil liners
  2. place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well-blended. Add eggs. Mix well. Pour over wafers, filling ¾ full. Bake 25 minutes at 325.
  3. Remove from pan when cool. Chill. Top with fruite, preserves, nuts or chocolate.


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