Food Network magazine recently featured a BBQ spiced nuts recipe so we thought we might give it a whirl for the holidays. WOW That’s all I got! I finally put a dish of them away or nobody else is going to experience these delish morsels. And, the best part is that they are super easy.
Note that there are a couple of different types of paprika — we didn’t have those, just a spanish paprika that we use to make barbeque rub, and just used one total tablespoon although the recipe calls for 2.
This would also be great to gift to friends and family. HAPPY HOLIDAYS!
1.5 cups pecans
1.5 cups honey-roasted peanuts
1 cup salted roasted almonds
1/4 cup packed light brown sugar
1 tbsp sweet paprika
1 tbsp smoked paprika (we just used 1 tbsp regular paprika, and it really isn’t spicy)
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp freshly ground pepper
Preheat the oven to 325 degrees. Coat a baking sheet with cooking spray.
Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.
My friend Heather recently gave me a Hy-Vee magazine that came to her in the mail (she’s an Aisles Online fan) and it has some cool appetizer recipes that I thought I might try. The first contestant is these pecans….warning, the hubster decided we should smoke them, so the first round went in the trash. Turns out you need to cook them a little lower than the oven temperature. Round 2 also involved the pellet smoker but at a lower temp. YUMMO!
I think they would be good in the oven as well, and one thing I might try for Round 3 is to toast the pecans in the oven a bit, then add the gooey, bourbony deliciousness. Check out the recipe below – might be great for holiday gifts!
Candied Bourbon Pecans
2/3 C dark brown sugar
1/4 C butter
1 tbsp. finely grated ginger
1/8 tsp salt
1/8 tsp pepper
2 1/2 C pecan halves
cinnamon sugar, optional
1/8 tsp cayenne pepper, optional
Preheat oven to 350 degrees (or smoker to 225). In a saucepan, bring bourbon, dark brown sugar, butter, ginger, salt and pepper to a boil. Reduce heat and simmer about 5 minutes until thickened.
Stir in pecans. Pour on a rimmed baking sheet and bake for 15-20 minutes until toasted. If smoking, placed on foil vegetable-type rack (or we used screen from the hardware store) for about 30-40 minutes. Toss occasionally. Cool and toss with cinnamon sugar if desired.
There are many veggie pizza recipes that get pretty intense, but mine is one that just pops out of my head and always come out delish! It starts with crescent roll dough which is even easier now that they make it in one sheet. However, the rolls work as well. Press in bottom of pan, and bake until lightly browned, according to directions.
I then mix up a packet of ranch dip mix and spread to your hearts desire (and liking) on crust. Start layering with your chopped favorites and finish with grated cheese. Refrigerate and then slice. Make sure you score some cuz your friends are gonna love it!
And, I even used this to cook it:
Yep, a toaster oven in the boat served up a delicious snack! Be creative and enjoy!
1 tube crescent roll dough
Ranch dip mix
Chopped toppings: broccoli, green onions, green pepper, carrots, shredded cheese, and anything else that you like.
Now that some really good, sweet fruit is available in the grocery store, I love to brew this salsa up. However, the cinnamon chips are sooo delicious that you want to be sure to make plenty.
This will please even the most finnicky of eaters, and you can throw in additional fruit to your liking. I’ve also made it when kiwifruit isn’t available, and it’s just as good. Enjoy!
Apple Salsa w/Cinnamon Chips
2 medium tart apples, chopped
1 Cup chopped strawberries
2 medium kiwifruit, peeled and chopped
1 small orange
2 TBSP brown sugar
2 TBSP apple jelly, melted
8 flour tortillas
1 tbsp water
1/4 cup sugar
2 tsp cinnamon
Combine apples, strawberries and kiwi. Grate orange peel to measure 1.5 tsp; squeeze juice from orange. Add peel and juice to apple mixture, and stir in brown sugar and jelly.
For chips, brush tortillas lightly with water. Combine sugar and cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges. Place in single layer on ungreased baking sheets. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool.
Hello! I thought I’d start this blog with some appetizer recipes since pretty much EVERYONE loves appetizers and this one is easy to make!
With a house that’s way too big unless all the kids are home, my husband and I enjoy entertaining, and have the perfect basement in which to watch a lot of football (and play pool, ping pong, and foosball). Our friends frequently join us for NFL and K-State sports, and that being said, we recently hosted a Super Bowl party. I want to share some of the easy, unique appetizers that were consumed quickly.
I found this recipe on the Pedro Lopez Brand Facebook page and it calls for chili powder and crushed red pepper to give the crackers a kick! It was also very easy to make so the next time you need a crowd-friendly appetizer in a rush, you can whip these up in a jiffy!
Gather all your ingredients together before you get started (I hate it when I get started with something and then realize I’m missing a key ingredient). Once you’ve got it all sorted, combine the oil and seasonings together.
Pour the mixture on the oyster crackers and stir to coat. Then spread on a cookie sheet and let dry (approximately 30 minutes). Store in an air tight container (if there’s any left after your friends leave).
Voila! Super fast, super easy and super yummy.
I hope you enjoy these as much as we did. Would love to hear your impressions or feedback below!
Firecracker Oyster Crackers
2 packages oyster crackers
3/4 cup vegetable oil
1 tbsp. Pedro Lopez chili powder
2 tbsp. Pedro Lopez crushed red pepper (go easy on this 🙂
1 package of ranch dressing mix
Combine oil and seasonings. Pour over oyster crackers and stir to coat. Spread on cookie sheet to dry. Keep stored in air tight container.
Note: You can use regular chili powder and crushed red pepper but if you choose to use Pedro Lopez it’s available at Dillon’s and Kroger stores.