Are you a fan of spiced nuts? How about candied nuts on top of a salad? Spiced and candied nuts made great gifts. They are also a delicious, portable snack. Did you know you could make them yourself? Here are a few recipes for a no-fail method for a crunchy treat that will take you minutes to make in your kitchen!
If you have a membership to a food club like Costco or BJ’s I would suggest stocking up on a large bag of nuts. My favorites are peanuts or pecans. You could also use almonds or cashews. You can make the nuts sweetened or spiced depending on whether you are using cinnamon and sugar or spices such as cayenne pepper and garlic salt. Try a few of the recipes, enjoy them as a family or give them away as gifts!
Friday I will share a recipe using candied nuts on a salad!
1 egg white
1 Tbsp. water
1 pound of pecans or walnut halves or pieces
⅓ – ½ cup sweetened (I used ⅓ cup maple syrup)
Pinch of salt
½ tsp. cinnamon
1 tsp. vanilla
Beat egg white together with water until it becomes stiff and fluffy. Fold in sweetener, salt, cinnamon and vanilla. Add pecans and toss to coat. Spread out on a greased cookie sheet and bake at 250 degrees for 1 hour, rotating every 15 minutes.
4 cups roasted cashews
¼ cup butter
1 Tbsp. Worcestershire sauce
½ Tbsp. cayenne pepper
½ Tbsp. garlic salt
½ Tbsp. red pepper (optional)
Preheat an oven to 350. Line a baking sheet with parchment paper or a silicone liner. Set nuts aside. In a small saucepan over medium heat, melt the butter. Stir in the remaining ingredients. In a large bowl, combine the nuts and butter mixture. Toss until the nuts are thoroughly coated. Spread the nuts onto the baking sheet and bake 15 minutes. Serve warm or let cool and store in an airtight container.
4 cups peanuts
2 Tbsp. butter
⅓ cup honey
½ tsp. vanilla
2 tsp. salt
⅓ cup superfine or baking sugar
Preheat an oven to 350. Line a baking sheet with parchment paper or a silicone liner. In a small saucepan over medium heat melt the butter. Add the honey, vanilla and 1 tsp. salt and stir until combined. In a large bowl, combine the nuts and honey-butter mixture. Toss thoroughly to coat the nuts. Spread the nuts onto the baking sheet and bake 20-25 minutes or until browned, stirring every 5 minutes.
Remove the nuts from the oven and stir and sprinkle generously and evenly with the sugar and remaining salt, shaking pan as you go to coat the nuts completely. Let cool, then stir once more, breaking up any large chunks. Store in an airtight container.
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Many of you are aware of the Harvest of Health Bundle of books available this week only at a great discount. One of the books I’ve been enjoying is called A Paleo Pumpkin Thanksgiving. This is not a long eBook but every recipe is a winner. From Pumpkin Spice Latte to Pumpkin Spice Pot Roast there is something for everyone, whether you are looking for a recipe for Thanksgiving or to just enjoy this fall.
I decided to make a batch of the Pumpkin Pie Muffins and were they ever delicious!
Pumpkin Pie Muffins
¾ cup organic pumpkin puree
½ cup coconut flour
½ cup coconut oil, melted
2 tsp organic vanilla
¼ cup organic raw honey, melted
2 tsp pumpkin pie spice
½ tsp homemade baking powder (no cornstarch)
Handful of walnuts
2 Tbsp coco powder (optional for chocolate muffins)
Add the sifted flour and spices to the pumpkin puree.
Bake for 18-20 minutes or until done. Makes 12 muffins.
I can see why they are called Pumpkin Pie Muffins, they taste exactly like pumpkin pie, only in a muffin form! Yum!
Note: This post contains affiliate links. If you click on them you’ll be taken to a website where you can purchase the Harvest Your Health E-Book bundle. I’ll make a commission for each purchase. Thanks in advance for your support!
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I don’t know about you but when the days start to cool off I think about soup. Nothing warms me up like a nice bowl of nourishing soup. The other day I decided to make a pot of Cheddar Ale Soup, I had all the ingredients on hand except for some celery, which I had to borrow from my neighbor! Thanks Anne!
It’s an easy recipe and is a perfect choice for a crisp cool fall day.
Cheddar Ale Soup
½ cup diced bacon
1 Tbsp butter
1 cup chopped carrot
1 cup chopped onion
1 cup chopped celery
¾ cup chopped green pepper
3 cups chicken stock
1 ½ cups beer
3 ½ cups milk
1 pound of sharp Vermont Cheddar Cheese, shredded
²⁄ ³ cup flour
½ cup heavy cream
Salt and pepper to taste
Chopped parsley for garnish
Melt the butter in a large soup pot. Sauté the bacon in the butter until crisp and brown. Remove bacon and let it drain on paper towels. Add the vegetables to the bacon drippings and cook, stirring until the onion is transparent.
Add the chicken stock and the beer to the pot and bring to boiling. Then lower the heat to simmer and cook until the vegetables are tender.
In a separate pan scald the milk over medium heat. Combine the cheese and flour in a bowl and toss to combine.
When the milk is hot, add the cheese-flour mixture. Cook and stir until the cheese melts and the mixture thickens.
Add the cheese mixture too the soup pot along with the heavy cream. Season to taste with salt and pepper. Heat to serving temperature.
Garnish with the reserve bacon and parsley.
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In August I made some Blueberry Vinegar. It was an easy process basically combining blueberries, vinegar and basil in a glass bowl and stirring every other day for about four weeks.
The result was a beautiful colored vinegar.
I used the vinegar to mix up a Blueberry Basil Dressing, which was delicious. The result was a very light dressing, perfect on a salad of fresh greens.
To make a Blueberry Basil Dressing –
In a blender combine:
1 clove of garlic
1 Tbsp fresh basil
2 Tbsp Blueberry-Basil Vinegar
2 Tbsp olive oil
1 tsp of Dijon mustard
1 tsp sugar
The zest of ½ lemon
Process until smooth and drizzle over your greens for a light and healthy salad. It’s delicious!
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Remember all those peaches on my counter?
We had a few left over and I decided to make some Sweet Pepper and Peach Salsa. Not only was it delicious with some grilled chicken we had for dinner, but it was wonderful in a wrap with the leftover grilled chicken the next day! This recipe can also be made with nectarines and would be delicious with pork as well.
Fresh Sweet Pepper and Peach Salsa
4 cups chopped peeled peaches (about 4)
½ small sweet red pepper, chopped
½ small green pepper, chopped
¼ cup finely chopped red onion
¼ cup finely chopped cilantro
1 Tbsp chopped jalapeño
1 clove garlic, crushed
1Tbsp lime juice
1 Tbsp rice vinegar
1 tpp liquid honey
Combine peaches, sweet peppers, onion, cilantro, jalapeño pepper and garlic in a medium bowl. Stir in lime juice, vinegar and honey. Cover and refrigerate for 3o minutes for the flavors to develop. Makes about 3 ½ cups.
Once the salsa is made layer some salsa and grilled chicken on a wrap, we also added a little avocado to hold the wrap together.
Roll up the wrap and enjoy!
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You may have seen the picture of all the peaches on my counter on my Heading Into Fall post. The peaches have been delicious and with the addition of the last of our blueberries I was able to make a very easy Peach Blueberry Cobbler. I found the original recipe on Mommy’s Kitchen. I had never thought about using a Muffin Mix as the topping. I used a King Arthur Flour Muffin Mix I had on hand and the results were yummy!
Peach Blueberry Cobbler
3 cups of blueberries
2 cups sliced, peeled peaches
¾ cup sugar
2 Tbsp cornstarch
1 lemon, juiced
1 tsp lemon peel
1 tsp vanilla extract
1 box of King Arthur Blueberry Muffin Mix
1 cup milk
1 tsp sugar
Preheat oven to 375 degrees. In a large bowl combine the blueberries, peaches, cornstarch, lemon juice and zest and the vanilla extract. Toss the mixture to coat.
Lightly grease your baking dish. I used a 2-quart but next time will use something a little larger! It bubbled over and made a mess of the oven! Add the blueberry-peach mixture to the baking dish.
In a separate bowl combine the muffin mix and milk.
Spread over the fruit mixture spreading to the edge. Sprinkle a teaspoon of sugar over the batter before baking.
Bake the cobbler for 30-35 minutes or until a toothpick inserted comes our clean and the cobbler is bubbling around the edges.
Wonderful with a scoop of vanilla ice cream or just plain!
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