Sugar N' Spiced Pecans

With the Super Bowl coming up in a few days, I thought I should post a recipe for munching on during the game (or in my case the commercials). You can really use any nut that you like or 4 cups of mixed nuts if you’re not a fan of pecans. If you’re looking for another snack-type dish, whip up a batch of Pub Cheese Spread and serve it with raw vegetables and crackers.

Pub Cheese Spread

If you want a savory rather than sweet snack, check out this Zesty Ranch Pretzel recipe. It is a standard snack when my son goes tailgating.

Zesty Ranch Pretzels

For sandwiches, make this BBQ Brisket. It’s a real crowd pleaser and with little effort makes a lot.

Sliced BBQ Brisket

For dessert bake some Zucchini Nutella Swirl Bread or make a pan of Peanut Butter Apple Crisp. Either will satisfy everyone’s sweet tooth.

Zucchini Nutella Swirl Bread

Peanut Butter Apple Crisp

Have a great time with family and friends watching the Super Bowl!!

Ingredients
2 egg whites, lightly beaten
2 T. water
4 C. pecan halves
1/2 C. + 3 T. sugar
1/2 t. salt
1 1/2 t. ground cinnamon
1/2 t. ground cloves
1/4 t. ground nutmeg
1/4 t. ground ginger

1. Preheat over to 325 degrees. Line a 10X15 inch baking sheet with aluminum foil. Spray foil with non-stick cooking spray.
2. In a medium bowl beat the egg whites with the water until fluffy. Stir in the pecans and toss until the pecans are coated.
3. In a small bowl, mix together the sugar, salt, and spices. Sprinkle over the moistened nuts. Spread nuts on the prepared pan.
4. Bake for 30 minutes, stirring every 10 minutes. Be careful not to overcook and burn the nuts.
Makes 4 1/2 cups.

In keeping with the abundance of blueberries this time of year and the fact that I had apples I needed to use up, I came up with this pie. It turned out to be a fabulous combination! One of the guests to whom it was served exclaimed, “Wow, this is the best pie I’ve ever had!” Now, I don’t know if you’ll feel that strongly about it, but I’m sure sure you’ll like it!

Ingredients

1 Pillsbury refrigerated pie crust
4 C. sliced, peeled Granny Smith apples (3 large)
2 C. fresh blueberries
3/4 C. granulated sugar
1/4 C. flour
1/2 t. cinnamon
1 T. lemon juice

Topping
1/2 C. flour
1/2 C. oatmeal
1/2 C. brown sugar
1/4 t. ground nutmeg
1/3 C. butter, softened
1/3 C. sliced almonds

1. Place foil on the bottom oven rack to catch drips. Heat oven to 425 degrees.
2. Place one pie crust in a 9-inch pie pan as directed on box for a one-crust pie.
3. In a large bowl, mix the apples, blueberries, granulated sugar, 1/4 C. flour, cinnamon and lemon juice.; set aside.
4. In a medium bowl, mix together the oatmeal, 1/2 C. flour, nutmeg, butter, and sliced almonds with a fork until crumbly.
5. Spoon the fruit filling into the pie crust.

Unbaked Pie Before Adding Topping

6. Sprinkle the oatmeal mixture over the top of the fruit mixture.

Ready to go in the oven

7. Place pie on middle oven rack over the foil; Bake 50-70 minutes or until apples are tender and edge of pie is bubbling. After 20 minutes of baking, loosely cover the entire pie with a piece of foil to prevent excessive browning. Cool 2 hours. Serve warm or cold.

Serves 8

Fresh out of the oven

Molasses Cookies

These cookies aren’t fancy looking at all but I love, love, love them!! They are my absolute favorite to drink with a cup of tea or chai tea latte. Enjoy with your favorite beverage on a cool winter night!

Ingredients
2 1/2 C. Homemade Holiday Cookie Mix
1 1/2 t. ground ginger
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
1/2 t. baking soda
1 large egg, lightly beaten
1/4 C. molasses
sugar

1. Heat ovewn to 350 degrees. Coat baking sheet with non-stick cooking spray.
2. Combine chilled cookie mix, ginger, cinnamon, nutmeg, and cloves in a medium mixing bowl. Add egg and molasses. Mix well with an electric mixer. Shape into 3/4 inch balls and roll in sugar. Place about 2 inches apart on prepared baking sheet. Be sure to not make the balls too big or they will spread into each other.
3. Bake 6-8 minutes. Cool on baking sheet for just a couple of minutes and remove to cooling rack to cool completely. Makes 3 dozen.

Chai Tea Latte with Jan Hagels

What’s better on a cool winter night than something hot to drink? My version of a chai tea latte is perfect for such evenings!! I like to make my own rather than use a mix because I can make it just the way I want it. Commercial mixes are just too sweet for my taste and it’s hard to find caffeine free versions as well . . . I just can’t do caffeine at night anymore and still get a good nights sleep. It only takes a few minutes to make this and I can use decaf tea bags so I don’t lose any sleep and skim milk to save on calories!! This recipe makes 4 regular coffee cup size servings or two large mugs. I cut the recipe in half to make myself one large latte and it works out just fine as you can see from the picture.

I use a battery operated frother but you can simply use a wire whisk to achieve the same results and I prefer fresh grated nutmeg to ground nutmeg in a can. If your not as picky as I just use the ground variety in a can. A nutmeg grater is pictured with the frother in case you don’t know what one looks like.

Battery Operated Frother & Nutmeg Grater

Ingredients
2 C. water
4 tea bags (I use decaf)
2 C. milk (I use skim)
2 T. honey or more if you like it sweeter
1/2 t. ground ginger
1/8 t. ground nutmeg
1/4 t. ground cinnamon

1. Heat the water to boiling in a two-quart saucepan. Add the tea bags, reduce heat and simmer for 2 minutes. Remove tea bags.
2. Stir the remaining ingredients into the tea. Heat to boiling.

Milk & Spices Added to Tea

3. Stir with a wire whisk or electric frother to foam the milk. Pour into mugs. Top with whipped cream and sprinkle with additional mutmeg.

Frothed Chai Tea