Spicy Glazed Pecans

We received a batch of Spicy Glazed Pecans from the Grubers this past Christmas. Kathy shared the recipe and noted, “This make a small batch. I double the recipe and use a larger baking dish. I stir a couple of extra times if doubled and add an extra minute to cooking time the nuts need more roasting.”

Spicy Glazed Pecans

2 tablespoons butter or margarine

1/4 cup light brown sugar, packed

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 tablespoon water

2 cups pecan halves 

1. In a 9” glass baking dish that has been sprayed with Pam®, microwave 2 tablespoons butter or margarine on Full Power until just melted, about 1 minute.
2. In a snall bowl mix together the brown sugar, salt, nutmeg and cinnamon; add water and mix.
3. Add pecans to the 9” baking dish that contains the melted butter. Stir in spice-water mixture and mix until all pecans are well coated, about 2 minutes.
   
4. Microwave spiced pecans on Full Power for 5 to 6 minutes, stirring twice during cooking time, until pecans are toasted and well glazed.
5. Spoon/spread pecans in a single layer onto wax paper and let cool.
   
6. Store in an air-tight container.

Kathy's recipes without the photos . . . Spicy Glazed Pecans

2 tablespoons butter or margarine

1/4 cup light brown sugar, packed

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 tablespoon water

2 cups pecan halves 

1. In a 9” glass baking dish that has been sprayed with Pam®, microwave 2 tablespoons butter or margarine on Full Power until just melted, about 1 minute.
2. In a snall bowl mix together the brown sugar, salt, nutmeg and cinnamon; add water and mix.
3. Add pecans to the 9” baking dish that contains the melted butter. Stir in spice-water mixture and mix until all pecans are well coated, about 2 minutes.
4. Microwave spiced pecans on Full Power for 5 to 6 minutes, stirring twice during cooking time, until pecans are toasted and well glazed.
5. Spoon/spread pecans in a single layer onto wax paper and let cool.
6. Store in an air-tight container.

Hot Chicken Salad Casserole

There are so many variations of this classic hot Southern chicken salad. All rely on chicken, mayonnaise sliced celery, onion and almonds. Extra additions vary from the ones I’ve used below (fresh mushroom, pimientos, water chestnuts) to the inclusion of ripe olives, canned mushrooms and double the amount of almonds. I even found a recipe that swapped out the potato chips for French fried onion rings. Some recipes use almost double the amount of mayo while others use a can of mushroom soup along with the mayo. I opted on a combo of mayo and sour cream. 

 

Hot Chicken Salad offers up a variety of flavors along with textures that range from tender, chunky chicken in a creamy base to the crunch of crisp potato chips, water chestnuts and sliced celery.          Great for a luncheon or supper-time!

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds\

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
   
   
   
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
   
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


   
   
   

   
4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
   
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

*Cooked Chicken – I used the slow cooker method, adding the breasts to the crock pot along with seasonings (salt & pepper, garlic and onion powder + bay leaf; or use a combo of fresh herbs is available). Add about 1 cup of water (for 4 breasts) and cook on high for  

approximately 2 to 3 hours until the meat registers at least 165F on a digital thermometer (or on low for about double the time). Cool and then chop or shred.

Recipe without photos . . .

Hot Chicken Salad Casserole    Yields a 13- x 9-inch casserole; approximately 12 servings

1/2 cup slivered almonds

4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)

2 cups sliced celery (the better part of a stalk of celery)

1/4 cup chopped yellow onion

1/4 cup chopped pimientos, drained

About 2 ounces sliced water chestnuts, drained & chopped

About 2 ounces fresh button mushrooms, chopped, optional

2 cups shredded Cheddar cheese, divided

1 cup mayonnaise

1/2 cup sour cream

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup potato chips, crushed

1. Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
2. In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts,  and mushrooms.
3. In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture. 


4. Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
5. Bake at 350° for 30 minutes or until thoroughly heated through, and it is  hot and bubbly!

  

Mexican Pasta (Fedio)

We served this Mexican side dish with our healthier version of Chicken Enchiladas. It’s easy to make and full of flavor. I did add a small red and yellow pepper in order to add more veggies to our meal. 

  Fedio with a healthier version of Chicken Enchiladas.

Mexican Pasta (Fedio)    About 6 to 8 servings

About 2 tablespoons olive oil

1/4 cup finely diced onion

1 mini yellow & red pepper, diced - optional

1 clove minced garlic

1 (7 oz.) pkg. vermicelli – referred to as Mexican pasta, I found it in the Mexican section at the grocery store

2 oz. (or half of a small can) tomato sauce or 1/4 cup Rotel (tomato & green chili blend)

1 1/2 cups broth (chicken, beef or vegetable)

About 2 teaspoons dried parsley or 1 tablespoon+ fresh

Dash of paprika, cumin and chili powder or to taste

1. Heat oil over medium in a medium size skillet or pan. Add onion and peppers and cook until tender.
2. Add garlic and vermicelli and saute’ (adding more oil if need) until lightly brown. 
3. Stir in tomato sauce, broth, herbs and spices. Simmer for 5 minutes. Remove from heat and cover for 10 minutes.

Chicken Enchiladas . . . healthier version

These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my portion. Enchiladas are also topped with enchilada sauce rather than cheese sauce.  

We served chicken enchiladas with Fideo, a Mexcian-style pasta.

Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
   
   
   

   
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings. 

Recipe without photos . . .Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings.

Chocolate Cut Out Cookies

This sugar cookie dough relies on powdered sugar; it requires no chilling. The chocolate flavor added another flavor component to our Valentine cookie trays!

Chocolate Cut Outs dipped in chocolate & topped with sprinkles.

In addition to chocolate Valentine cookies, our trays included Red Velvet Cookies and our Jeanette Myers's Sugar Cookie hearts

Chocolate Cut Out Cookies     Made 30 Valentine cut out . . . using a 3”x3” cutter

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

3/4 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 1/2 cup powdered sugar 

1 large egg, room temperature

2 teaspoons vanilla 

1. Preheat oven to 375°. Line baking sheets with parchment paper or silicon sheets and set aside.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
   
3. In a large bowl, combine softened butter and powdered sugar with a mixer. Beat until light and fluffy, about 1 to 2 minutes. 
   
4. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary. 
   
5. With mixer on low, slowly add flour mixture to the bowl; mix thoroughly.
   
   
   
6. Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary . . . or roll dough on a silicon sheets.
7. Use cookie cutters to cut cookies and place on prepared baking sheet. 
   
8. Bake for 6 to 8 minutes, rotating halfway through. 
9. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. 
10. Dip in melted chocolate and add sprinkles if desired, or frost with Buttercream Frosting.

    

    Dipping cookies in melted chocolate.

Recipe without photos . . . Chocolate Cut Out Cookies     Made 30 Valentine cut out . . . using a 3”x3” cutter

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

3/4 teaspoon salt

1 cup (2 sticks) butter, room temperature

1 1/2 cup powdered sugar 

1 large egg, room temperature

2 teaspoons vanilla 

1. Preheat oven to 375°. Line baking sheets with parchment paper or silicon sheets and set aside.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, combine softened butter and powdered sugar with a mixer. Beat until light and fluffy, about 1 to 2 minutes. 
4. Add the egg and vanilla, and beat until thoroughly incorporated, about 30 seconds. Scrape down sides as necessary. 
5. With mixer on low, slowly add flour mixture to the bowl; mix thoroughly.
6. Flour the work surface and roll dough to about 1/4-inch thick, using flour for dusting as necessary . . . or roll dough on a silicon sheets.
7. Use cookie cutters to cut cookies and place on prepared baking sheet. 
8. Bake for 6 to 8 minutes, rotating halfway through. 
9. Allow cookies to cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely. 
10. Dip in melted chocolate and add sprinkles if desired, or frost with Buttercream Frosting.

Red Velvet Cut Out Cookies

These cut out cookies, an adaptation of the vibrant Red Velvet Cake, hold their shape in the oven make festive Valentine of Christmas cookies. Frost or ice each cookie or sandwich cream cheese frosting between two for a “sandwich cookie.”

Red Velvet Cookies with Corn Syrup Icing

Red Velvet & Chocolate Cut Out Cookie Hearts

Red Velvet Cut Out Cookie   Make 3 dozen cookies using a 3”x3” Valentine cutter

2 1/2 cups all-purpose flour

2 tablespoons dark cocoa powder (or use regular if dark is not available)

1 1/2 tablespoons buttermilk powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, room temperature

8 oz. cream cheese, room temperature

1 cup granulated sugar

1 teaspoon vanilla

1 tablespoon red food coloring

 In a medium bowl, mix flour, cocoa powder, buttermilk powder, baking soda and salt.

1. In a large mixing bowl, mix together the butter, cream cheese, sugar, vanilla and food coloring until fluffy.
2. With the mixer on low speed, add the flour mixture in batches; mix until well combined. 
   
3. Divide dough into 3 batches, form each into a disc and wrap in plastic wrap. Chill for several hours or overnight.
   
   
   
4. Preheat oven to 350°.
5. Lightly flour a board for rolling out dough or use a silicon mat. Sprinkle top of dough lightly with flour or cover with wax paper. Roll the dough out to 1/8” thickness.
6. Cut into desired shapes.
   
7. Place on silicone or parchment covered baking sheet.
8. Bake for 10 to 12 minutes.
9. Cool slightly on baking sheet and then remove to cooling racks.
10. Spread with Butter Cream Frosting and add sprinkles or decorate with the icing recipe that follows.
    
    
    
    

Corn Syrup Icing

2 cups powdered sugar

3 tablespoons milk

4 teaspoons light colored corn syrup 

1/2 teaspoon vanilla

 

With an electric mixer, beat all ingredients together until it is smooth and creamy. No lumps! 

Add a few more drops of milk for a thinner consistency if desired.

Recipe without photos . . .

Red Velvet Cut Out Cookie   Make 3 dozen cookies using a 3”x3” Valentine cutter

2 1/2 cups all-purpose flour

2 tablespoons dark cocoa powder (or use regular if dark is not available)

1 1/2 tablespoons buttermilk powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter, room temperature

8 oz. cream cheese, room temperature

1 cup granulated sugar

1 teaspoon vanilla

1 tablespoon red food coloring

 In a medium bowl, mix flour, cocoa powder, buttermilk powder, baking soda and salt.

1. In a large mixing bowl, mix together the butter, cream cheese, sugar, vanilla and food coloring until fluffy.
2. With the mixer on low speed, add the flour mixture in batches; mix until well combined,.
3. Divide dough into 3 batches, form each into a disc and wrap in plastic wrap. Chill for several hours or overnight.
4. Preheat oven to 350°.
5. Lightly flour a board for rolling out dough or use a silicon mat. Sprinkle top of dough lightly with flour or cover with wax paper. Roll the dough out to 1/8” thickness.
6. Cut into desired shapes.
7. Place on silicone or parchment covered baking sheet.
8. Bake for 10 to 12 minutes.
9. Cool slightly on baking sheet and then remove to cooling racks.
10. Spread with Butter Cream Frosting and add sprinkles or decorate with the icing recipe that follows.

Corn Syrup Icing

2 cups powdered sugar

3 tablespoons milk

4 teaspoons light colored corn syrup 

1/2 teaspoon vanilla

 

With an electric mixer, beat all ingredients together until it is smooth and creamy. No lumps! 

Add a few more drops of milk for a thinner consistency if desired.

Honey Buttermilk Bread - it's a honey of a bread!

Normally I prefer bread made with at least part whole wheat flour or those with seeds or nuts added. However I had leftover buttermilk and lots of honey so I gave this recipe a try. (I found it at Restless Chipotle blog). 

This recipe yields tall loaves with fluffy and soft interiors, lightly crisp exteriors, a sweet taste and wonderful mouthfeel. It is the type of bread Grandma Richardon and our neighbor, Mrs. Schimp, used to make.

 It's a honey of a bread! 

 

Prep Time: 2 hours 30 minutes / Rising time:2 hours 15 minutes / Total Time:5 hours 15 minutes

 

Honey Buttermilk Bread     Makes 2 loaves

1 tablespoon instant yeast or 1 (.25 oz.) packet

1 pinch powdered ginger (this is added as a yeast enhancer)

1 teaspoon granulated sugar

1/4 cup water, warm, 105 – 110° F

2 cups cultured buttermilk, warm, 105 – 110° F

1/3 cup honey

1 teaspoon kosher salt, if using table salt use 3/4 teaspoon

1/4 teaspoon baking soda

6 cups bread flour, more or less to create a soft dough

1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

Egg wash, optional (mix one egg with a few drops of water)

1. In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
Set aside for 5 minutes or until foamy.
   
2. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. (The buttermilk and baking soda will react and cause the mixture to foam – this adds another level of leavening, in addition to the yeast.)
   
3. Add three cups of flour and mix until smooth, about 3 to 5 minutes using a Danish whisk or on low speed of a stand mixer.
   
4. Pour in the butter until it is totally mixed into the batter.
5. Add the rest of the flour, one cup at a time, using the whisk or keeping mixer on low speed.
6. When dough pulls from the sides of the bowl, add the dough hook and knead until elastic and smooth (about 5 to 7 minutes) or remove it from the mixer to a lightly floured surface and knead by hand. 
   
7. Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.

   
8. Allow the dough to rise for 1 1/2 hours, or until double.
   
9. Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Brush tops with extra butter or an egg wash.

   
   
   
   
10. Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.

    
    
    
11. Preheat oven to 375° F.

12. Bake for 30 minutes or until golden brown on top, sides & bottom (tapping the bottom of the bread should result in a hollow sound) or when an internal temperature of 200°F is reached using an instant read thermometer inserted in the side of the bread – thermometer should reach the center of the bread.  Cover the tops with foil if they brown too fast.
13. Remove from oven. Place on cooling rack.

14. Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack.
    

Recipe without photos . . . Honey Buttermilk Bread     Makes 2 loaves

1 tablespoon instant yeast or 1 (.25 oz.) packet

1 pinch powdered ginger (this is added as a yeast enhancer)

1 teaspoon granulated sugar

1/4 cup water, warm, 105 – 110° F

2 cups cultured buttermilk, warm, 105 – 110° F

1/3 cup honey

1 teaspoon kosher salt, if using table salt use 3/4 teaspoon

1/4 teaspoon baking soda

6 cups bread flour, more or less to create a soft dough

1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

Egg wash, optional (mix one egg with a few drops of water)

1. In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
Set aside for 5 minutes or until foamy.
2. Whisk the buttermilk, honey, salt, and baking soda together and add it to the yeast mixture. (The buttermilk and baking soda will react and cause the mixture to foam – this adds another level of leavening, in addition to the yeast.)
3. Add three cups of flour and mix until smooth, about 3 to 5 minutes using a Danish whisk or on low speed of a stand mixer.
4. Pour in the butter until it is totally mixed into the batter.
5. Add the rest of the flour, one cup at a time, using the whisk or keeping mixer on low speed.
6. When dough pulls from the sides of the bowl, add the dough hook and knead until elastic and smooth (about 5 to 7 minutes) or remove it from the mixer to a lightly floured surface and knead by hand. 
7. Place in greased bowl, turn to grease the top, and cover bowl with a clean tea towel.

8. Allow the dough to rise for 1 1/2 hours, or until double.
9. Punch down and form into two loaves. Place each in a greased loaf pan with seam sides down. Brush tops with extra butter or an egg wash.

10. Cover, and allow to rise in a warm place for 45 minutes, or until it is just about to the tops of the bread pans.

11. Preheat oven to 375° F.

12. Bake for 30 minutes or until golden brown on top, sides & bottom (tapping the bottom of the bread should result in a hollow sound) or when an internal temperature of 200°F is reached using an instant read thermometer inserted in the side of the bread – thermometer should reach the center of the bread.  Cover the tops with foil if they brown too fast.
13. Remove from oven. Place on cooling rack.

14. Allow to cool in pans for 10 minutes. Gently run a knife around the edge between the bread and the pan to loosen it. Turn out and cool completely on a rack.