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This is one of my favorite snacks, and while in the oven toasting, your home will become so aromatic. The mix of curry and chili adds a surprising addition to the nutty pecan.

• 6 cups of pecan halves
• 6 tbsp of melted butter
• 1/4 cup of Worcestershire sauce
• 2 tbsp of Tabasco or your favorite hot sauce
• 1 tbsp soy sauce
• 1 tbsp hot curry powder
• 1 tbsp chili powder

Preheat your oven to 350˚. In a mixing bowl combine all ingredients and toss well to coat thoroughly. Spread mixture evenly on a baking sheet, preferably with sides. Bake these for 30 minutes and then stir to turn and toast evenly. Return to oven for 10 more minutes. Serve warm or at room temperature. These will keep for a while in a Tupperware or Zip Lock bag.

Tags: nuts, spicy
Posted in Appetizer | No Comments »

This isn’t your average, straight from the can, jellied spread. This is an amazing mix of flavors and texture. Great for the traditional holiday feast or like I do, have a scoop on my cottage cheese for breakfast added to sliced strawberries and nuts.

• 12 oz or large package of Cherry Jello
• 2 cups of water
• 1 bag or 2 cups of fresh cranberries
• 1 medium orange (use both grated rind and juice)
• 1 cup of sugar
• 2 stalks of celery, sliced fine
• 1/2 cup of chopped pecans
• 1/2 cup chopped walnuts

Dissolve jello in hot water, right in pan. I use a glass 8″ x 8″, and stir completely until clear. Grind the cranberries and orange segments along with the sugar in a food processor. Keep in mind this can be left chunky, but small. Do not over process until smooth!

In a mixing bowl, pour the cranberry orange mixture in and combine with the nuts, grated orange zest and sliced celery. Toss well to combine and pour mixture into jello pan and stir to mix thoroughly. Place the dish in the refrigerator to set. I stir the firm jello to mix it up before serving.

Tags: cherry, cranberry, jello, nuts
Posted in Breakfast, Side Dish | No Comments »