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!
0 Comments
Servings: 4 You’ll need: 4-5 medium russet potatoes, washed scrubbed and eyes removed Sea salt grinder Aluminum foil Canola or olive oil non-stick spray 2-3 Tbsp. Olive oil 1/2 tsp. Seasoned salt 1-1/2 tsp. Paprika 1 tsp. Onion Powder 1 tsp. Garlic Powder To make baked potatoes: Preheat oven or gas grill to 350 degrees F. Using a fork, poke several holes all around each potato. Sprinkle grounded sea salt on each potato and wrap completely with aluminum foil. Bake for 25-30 minutes. Unwrap potatoes and allow to completely cool or store in covered container in the refrigerator, until ready to use. Cut potato in lengthwise quarters and then into thick strips (varying from about 1/4 – 1/2″ thick). Preset oven to 400 degrees F. Coat a baking sheet with non-stick cooking spray and lay potato strips, potato side down, onto baking sheet. Drizzle with olive oil and sprinkle seasoned salt, paprika, onion and garlic powders on top. Put into oven and bake for 25-30 minutes, turning the fries on the other side half-way through baking. Remove from oven and serve immediately with your favorite sandwich, hamburger or as alone as an appetizer with ketchup for dipping…enjoy! Karen’s Note: I made this twice for my family now from my husband Frank’s Baked Potatoes on his grill and it was a hit and goes great with fish sandwiches or Barbecued Frank-Burgers. Servings: 4-6 You’ll need: 4-6 graham crackers 2-3 Tbsp. peanut butter 2-3 tsp. red colored decorator’s sugar 4-6 oz. raisins, dried cranberries or cherries 4-6 oz. mini chocolate chips 1/4 cup. mini marshmallows 1-2 tsp. spray butter or melted & cooled light butter Put all toppings into little dishes or ramekins. Break full sheets of graham crackers in half into squares or quartered into little rectangles. Spread evenly about 1/2 – 1 tsp. peanut butter on graham cracker either a dollop in the center, shaping like a triangle or heart or cover cracker entirely. Put two miniature marshmallows together, squeeze the ends to form a little heart and flatten with a flat knife. Dip flat side into spray butter or cooled melted light butter and then dip into the red colored sugar. Put undipped flat side down in the center of the peanut butter coated graham cracker. Decorate with as much or as little of the miniature chocolate chips, raisins, dried cranberries or cherries around the outside of the little heart and add or remove the peanut butter as needed. Serve immediately and enjoy! Happy Valentine’s Day! Karen’s Note: This recipe was really fun for me and Frank to come up with for you and your family or significant other to enjoy on Valentine’s Day! |
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
All
Archives
June 2017
|