Here is an easy snack idea to serve at any holiday occasion or party: Servings: 16 You’ll need: 1 egg white 1 tsp. cold water 4 cups mixed raw nuts (almonds, cashews and/or pecans) 1/2 cup raw sugar 1 tsp. ground cinnamon 1/4 tsp. salt Non-stick cooking spray Preheat oven to 250 degrees F. Lightly coat two 10 x 15 inch jellyroll pans with non-stick cooking spray. In a large bowl, lightly whisk egg white and add water, whisk until frothy, but not stiff. Add the mixed nuts and stir, until well coated with the egg mixture. In s small bowl, mixed the raw sugar, cinnamon and salt and sprinkle mixture over the mixed nuts. Toss to completely coat the mixed nuts and spread at least half evenly on one prepared baking pan and then half of the mixed nuts evenly on the other pan. Bake 45-60 minutes, stirring mixed nuts ever 15 minutes, until golden and well caramelized. Allow to completely cool, then store in an airtight container. Karen’s Note: Just make sure you make enough to go around!
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Servings: 8-12 You’ll need: 1 ripe, but firm mango, peeled, seeded and diced 1 ripe, but firm avocado, peeled, pitted and diced 3 Roma tomatoes, diced 3 Tbsp. onion, minced 1 Tbsp. garlic clove, minced 1 small jalapeno, seeded and minced 2 Tbsp. fresh lime juice 2 Tbsp. extra virgin olive oil 1-1/2 tsp. red pepper flakes Salt and pepper (optional) Mix all ingredients except avocado in a large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper (optional) to taste. Serve fresh as a dip with baked tortilla chips or as a topping for tilapia or any grilled fish. If making ahead of time and not serving for a couple of days, don’t dice or add the avocado, until prior to serving. Karen’s Note: Fresh mango salsa can be stored chilled for a day or two and is also a great topping for grilled chicken too…Happy Cinco de Mayo! Servings: 8-10 You’ll need: 8 oz. fat-free cream cheese, softened 14 oz. can fat-free sweetened condensed milk 4 Tbsp. light or sugar-free chocolate syrup 1 Tbsp. decaffeinated instant coffee powder 1 Tbsp. hot tap water 1 small tub fat-free Cool Whip topping 1 Oreo chocolate cookie ready pie crust 1/4 cup semi-sweet mini chocolate chips Beat softened cream cheese in a medium bowl with electric mixer on medium speed, until smooth and fluffy. Add sweetened condensed milk and chocolate syrup; beat on low speed, until well blended. In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture, using a spatula, fold in Cool Whip topping. Pour mixture into crust with spatula, spread evenly, but do not overfill. Sprinkle the mini chocolate chip morsels around on top and cover. To set; freeze 6-8 hours or overnight. To serve: Using a metal spatula or table knife cut into 8-10 portions and serve immediately. Karen’s Note: Make sure that you have enough servings, by cutting 8-10 frozen pie slices yourself. Otherwise, you may have extra-large portions being served and not have enough to go around. This is a very delicious tasting dessert! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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