Sugar and Spice Candied Pecans

 

I have been on a search for the best recipe for candied pecans for a long long time (did you notice how many times I just used the word "for"?)  They are my favorite thing to put into salads.  I have found several recipes that are pretty good, but am always on the lookout for a better one.  

I found this recipe on a blog called The Yummy Life and thought I would try them out.  The result?  Well, they are good enough to put on my blog!  I like them because there is no added butter (my other favorite recipe calls for butter--aren't the sugar and the pecans themselves enough calories?) and they are super easy.  It is hard to mess these up.  I made a couple of batches and put them in jars for Christmas gifts. 

A couple of side notes:  the original recipe called for 1 1/2 tsp. salt, which tasted way too salty for me.  I made the next batch with only 1/2 tsp. of salt which was perfect.  Also, I did not add the cayenne pepper, but I think it would be yummy to add a little heat.  Enjoy!

Sugar & Spice Candied Pecans
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1 large egg white
1/2 cup sugar
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. salt
1/8 tsp. cayenne (optional)
1 Tbsp. vanilla
1 Tbsp. water
4 cups (1 pound) raw pecan halves

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper (I used a silpat).  In a large bowl, use electric mixer or shisk to beat the egg white until foamy (30-40 seconds with mixer).  Add all the ingredients except pecans and mix until well combined (15-20 seconds with mixer).  Stir in pecans until all are well coated.  Pour onto baking sheet and spread out nuts into a single layer.  Bake for a total of 40 minutes, removing the pan after 20 minutes and flipping nuts over with a spatula.  Remove from oven and slide parchment paper with nuts still on it onto cooling rack.  Cool completely, break apart, and transfer to airtight container.  Store at room temperature.

Ann Romney's M&M's Cookies

Although I am disappointed in yesterday's presidential election results, I am grateful to live in a free country that gives us the right to choose our leaders.  I always feel so patriotic when I vote! 

Here is Ann Romney's cookie recipe, which coincidentally lost to Michelle Obama's cookie recipe in the Family Circle magazine's cookie contest between the two potential first ladies, but only by a small margin!:)  Enjoy them-my family loved them!

Ann Romney's M&M Cookies
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1 cup sugar
1 cup packed light brown sugar
1/2 cup butter, softened
1 1/2 cups crunchy peanut butter
1 Tbsp. light corn syrup
3 eggs
1/2 tsp. vanilla
4 1/2 cups old-fashioned rolled oats
2 tsp. baking soda
6 oz. chocolate chips
2/3 cup M&M's (I used mini m&m's)

Heat oven to 325 degrees. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs one at a time. Beat in vanilla.

In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Gently mix in chocolate chips and M&M's.

Drop by large spoonfuls onto baking sheet. Bake at 325 for 10-12 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.

Roasted Garlic

It is sooooo easy to roast garlic, and so worth the minimal effort. I have only ever used roasted garlic for mashed potatoes, but I'm sure there are many other uses I have yet to try (pasta sauces, pizza topping, garlic bread...). There are 4 simple steps to roasting garlic--try it! The smell alone will make your mouth water.

Roasted Garlic
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1.  Cut about 1/2 inch (maybe a little more) off the pointy side of the garlic to expose the garlic inside.

2.  Put on aluminum foil.  Drizzle with olive oil and sprinkle with salt.

3.  Wrap the aluminum foil up and twist the top closed.

4.  Bake at 350 for about 30-45 minutes.  The garlic should be soft.  To remove the roasted garlic, simply squeeze it and they pop right out.  Let the garlic cool before handling it!!!  (I have burned myself many times because I couldn't wait that long)

The oven temperature and time it takes to roast can be tweaked around a little  bit.  I usually throw in the garlic when I'm already cooking something else.  If my oven is hotter than 350, I just roast the garlic for a shorter time, and if the oven is cooler than 350, I may leave the garlic in a little longer...you get the idea!

To use in mashed potatoes, I just mash up the roasted garlic with a fork and then beat it right in with the potatoes.  Roasted garlic has a much milder and sweeter flavor than regular garlic.  I use the ENTIRE bulb for about 2 1/2 pounds of potatoes.

Lemon Pudding Dessert

There is nothing gourmet about this recipe, but it is so good in its simpleness.  It is hands down Reagan's favorite dessert.  She is always asking me to make this.  I got the recipe from my mother-in-law, but tweaked it just a tiny bit.

Lemon Pudding Dessert
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crust:
2 c. graham cracker crumbs (2 pkg. minus 1 sheet)
1/2 c. butter, melted
1/2 c. sugar

Mix well and press into bottom of 9x13 pan.

filling:
12 oz. cream cheese, room temperature
3/4 c. powdered sugar
9 oz. Cool Whip

Blend together cream cheese and powdered sugar, fold in Cool Whip.

top:
2 sm. pkg. INSTANT lemon pudding, mixed according to package directions, following the pie instructions!

Spread over cream cheese layer.  Chill several hours.