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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Easy Chicken Pot Pie

Easy Chicken Pot Pie
  • ⅓ Cup(s) frozen mixed vegetables, thawed
  • 1 Cup(s) cut-up cooked chicken
  • 1 can (10-3/4 oz) condensed reduced fat cream of chicken soup
  • 1 Cup(s) bisquick reduced fat baking mix
  • ½ Cup(s) skim milk
  • 1 egg
  1. Heat oven to 400. Mix vegetables, chicken and soup in ungreased 9" pie plate
  2. Stir remaining ingredients with fork until blended. Pour into pie plate.
  3. Bake 30 minutes or until golden brown.


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Roasted Eggplant and Peppers

Roasted Eggplant and Peppers
Serves: 4
  • 1 eggplant, peeled, halved and sliced
  • 2 red bell peppers, cut in thick strips
  • 1 green bell pepper, cut in thick strips
  • 1 onion, sliced
  • ¼ Cup(s) extra-virgin olive oil
  1. Preheat the oven to 350degrees F. Place the eggplant, peppers, and onion in a nonstick baking dish. Drizzle with the oil. Bake in the oven for 20 minutes, basting regularly. Arrange the vegetables on a serving dish and garnish with fresh basil, if using.


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Blackened Chicken with Ceasar Salad

Blackened Chicken with Ceasar Salad
  • 1 8 oz. italian salad dressing
  • ½ Cup(s) white cooking wine
  • 4 Chicken breasts halves
  • 1 Tablespoon(s) marjoram leaves dried
  • 1 Tablespoon(s) oregano leaves dried
  • 1 Tablespoon(s) thyme leaves dried
  • 1 Teaspoon(s) salt
  • 1 Teaspoon(s) black pepper
  • ½ Teaspoon(s) red cayenne pepper ground
  • ½ Cup(s) butter or margarine
  • 1 Can(s) 2 oz Anchovies
  • 3 Tablespoon(s) lemon juice
  • 1 Tablespoon(s) worcestershire sauce
  • 1 Tablespoon(s) Fresh parsley
  • 1 Clove(s) fresh crushed garlic
  • ¼ Cup(s) olive oil
  • 2 Tablespoon(s) parmesan cheese
  • 10 Cup(s) Salad Greens
  1. BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend; add chicken; marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spice grinder or mini chop food processor. Spread mixture on plate. Heat 12 inch cast iron skillet over high heat until smoking, 5 to 10 minutes. Drain checken; dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skillet; pour 2 T butter over each piece. Reduce heat to medium; cook chicken 3 to 5 minutes on each side until cooked through. Serve chicken, sliced, on top of caesar salad. CAESAR SALAD: Use a fork to mash the anchovies into a paste in a small bowl; stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijon style mustard, freshly ground black pepper and the crushed garlic. Whisk in the cup olive oil, slowly; stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl; toss thoroughly to coat.


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Mash Potatoes – Make Ahead

Mash Potatoes - Make Ahead
  1. Garnish Ingredients:
  2. Paprika, if desired
  3. Chopped fresh parsley, if desired
  4. Place potatoes in 4-quart saucepan. Cover with water; add 2 teaspoons salt. Bring to a boil over high heat. Reduce heat to medium. Cook potatoes until fork tender (15 to 18 minutes). Drain.
  5. Place potatoes in large mixer bowl. Mash potatoes on low speed. Increase speed to medium. Beat, gradually adding ¼ cup milk, butter and cream cheese until smooth (1 to 2 minutes). Place potatoes in 3-quart casserole. Cover; refrigerate 4 hours or overnight.
  6. Heat oven to 325�F. Pour remaining ½ cup milk over potatoes. Cover; bake for 30 minutes. Stir; continue baking for 20 to 30 minutes or until heated through. Sprinkle with paprika and chopped parsley, if desired.
  7. Makes 10 servings.
  8. Nutrition Facts (1 serving):
  9. Calories: 260
  10. Fat: 12 g
  11. Cholesterol: 35 mg
  12. Sodium: 580 mg
  13. Carbohydrates: 33 g
  14. Dietary Fiber: 3 g
  15. Protein: 4 g


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