How to Roast Nuts

Preheat oven to 250°F. (Higher temperatures will burn the nuts.)

Place a piece of parchment paper on a sheet pan and pour the nuts on top Spread them out so they are in a single layer and place them in the oven.

Check on the nuts after 5 minutes. Most nuts take 8-10 minutes to toast, but smaller nuts take less time than larger nuts, so watch them carefully because you don't want them to burn.

Most times, the smell of roasting nuts is a sign they are done. Check them as soon as you smell them to prevent burning.

For maximum crunch, let the nuts cool before using them in a recipe.


Baked Challah French Toast

8 large eggs (6)
1 cup whole milk (1 1/2)
2/3 cup part-skim or whole milk ricotta
1 1/2 tsp. vanilla extract
1/2 tsp. Kosher salt (pinch)
Zest from 1 lemon
6 Tbsp. brown sugar
1/8 tsp. ground cardamom (little pinch)
1 tsp. cinnamon
12 slices day-old challah bread, 3/4-1 inch thick
4 Tbsp. unsalted butter, melted
1 cup frozen blueberries
Powdered sugar

Combine the eggs, milk ricotta, vanilla, salt, and lemon zest in a bowl and whisk together and set aside. Add the cinnamon, nutmeg, and cardamom to the brown sugar and stir to combine.

Coat a high-sided, rectangular baking dish with the butter. Dip each of the bread slices in the egg mixture, sprinkle one side with the brown sugar mixture and place standing up in a high-sided, rectangular baking dish. Off set each slice from side to side as you go. Pour the remaining egg mixture over the top and sprinkle with any remaining brown sugar. Cover with foil and store in the refrigerator over night.

In the morning, preheat the over to 375°F.  Put the covered baking dish in the oven and cook for 30 minutes. Remove the foil and cook for an additional 15 minutes.

Meanwhile, heat the frozen blueberries and the juice of 1/2 lemon over medium heat until the berries burst and thicken and the sauce begins to bubble. When ready to serve, spread the blueberries down the middle of the baked french toast and dust with powdered sugar.

via FoodNetwork


Turkey Chipolte Chili

 2 Tbsp. olive oil
1 lb. ground dark turkey meat
1 medium onion, diced
(1 jalapeno, diced)
4 Cloves garlic, miinced
1 Tbsp. chili powder
2 Tsp. ground cumin
1/2 tsp. chipotle chili powder
pinch ground cloves
2 tsp. sea salt
14-15 ounces diced tomatoes and their juice
3 cups cooked pinto beans, or 2 15 oz. cans, kidney beans, drained and rinsed*
2 small sweet potatoes (1 lb.), peeled and shredded (about 4 cups)
2 1/2 cups water
Topping suggestions: Diced avocado, fresh chopped cilantro, Greek yogurt or sour cream, tortilla chips

Heat oil in a large pot over medium heat. Add turkey meat and brown, breaking up with a wooden spoon. When just cooked through, remove from pan using a slotted spoon and set aside. If pot looks dry, add more oil.

Add onion, (jalapeño,) and garlic and sauté, until onion is translucent (about 6 minutes).

Add spices, salt, and pepper and stir until fragrant (about 1 minute).

Add tomatoes and their liquid nd cook for another minute or two.

Add the turkey meat back to the pot, along with the beans, sweet potato, and water. Bring to a boil, and them reduce heat to a simmer and cover the pot. Cook until sweet potatoes are tender and everything is nice and thick (about 1 hour).

Salt and pepper to taste. Serve with desired toppings.

*Can substitute one can kidney and one can pinto beans.

via Home &Family


Sweet Potato and Corn Chowder

2 Tbsp. unsalted butter
4 Slices thick-cut bacon, cut into a small dice
2 cups peeled and diced sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 tsp. yellow curry powder
1 15 oz. can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tsp. sherry vinegar
1/4 cup minced chives

In a stockpot or dutch oven, over medium heat, melt the butter, Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.

In the same pot, over medium heat, saute the sweet potato, shallots, garlic, and bell pepper, stirring frequently, until the shallots are tend and translucent, about 3 minutes. Add the thyme, sage, and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stire until incorporated. Cook for another 2 minutes.

Add the corn, chicken stock, heavy cream, and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Plate into individual bows and garnish with the crispy bacon and chives.

via Food Network Kitchen


Orange and Almond Biscotti

2 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 salt
4 Tbsp. unsalted butter
1 cup sugar
2 eggs
1/4 tsp. almond extract
1/2 tsp. vanilla extract
3/4 cup slivered almonds, chopped
2 Tbsp. orange zest

Preheat oven to 350°F.

Mix the dry ingredients together with a whisk and set aside. Beat the butter and sugar together, with an electric mixer, until light and smooth. Then add one egg at a time. Add the almond and vanilla extract until well combined. Using a large wooden spoon, mix in the almonds and orange zest. Add the dry ingredients and mix by hand until just combined.

Take the dough out of the bowl and divide it in half, placing each half on a parchment-lined baking sheet. Roll into logs that are about 13x2" long. With floured hands, pat them down to smooth.

Bake on the middle rack of the oven for about 35 minutes until the loaves are golden and just starting to crack on top. Remove the loaves from the oven and let cool for 10 minutes. Lower the oven temperature to 325°F.

Cut each loaf diagonally into slices with a serrated knife and lay them cut side up on the cookie sheet. Bake for 7 minutes, then flip each slice and bake for another 7 minutes.

Biscotti should be crispy and golden brown now. Let them cool completely and then enjoy.

biscotti are exceptionally good when eaten the same day they are baked, although they will keep for at least two weeks when stored in an airtight container.

via qkatie


Cranberry and Pistachio Biscotti

3/4 cup Sugar In The Raw
1/4 cup canola oil
2 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
1 3/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup chopped pistachios
1/2 cup dried cranberries (or dried cherries)

In a small bowl, beat sugar and oil until blended. Beat in eggs then extracts. Combine the flour, baking powder, and salt; gradually add to sugar mixture and mix well (dough will be stiff). Stir in pistachios and cranberries.

Divide dough in half. With floured hands, shape each half into a 12"x2" rectangle on a parchment paper-lined baking sheet. Bake at 350°F for 18-22 minutes or until set.

Place pan on wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4" slices. Place cut side down on ungreased baking sheets. Bake for 12-14 minutes, or until firm. Remove to wire racks to cool. Store in an airtight container.

via Taste of Home


Brigham Young's Donuts

This original recipe for buttermilk donuts was contributed by Sister Naomie Young Schettler, a granddaughter of Brigham Young. It was first made by Emily Partridge Young, Sister Schettler’s grandmother. A favorite with President Young, the donuts became so popular that they eventually were sold at the Zion’s Cooperative Mercantile Institution department store in Salt Lake City. 

5 1/2 cups all -purpose Flour
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground nutmeg
2 cups buttermilk
2 large eggs, beaten
1 1/4 cups granulated sugar
6 Tbsp. butter, melted
Oil, for frying
Granulated or powdered sugar (optional)
Ground cinnamon (optional)

Combine first 8 ingredients, kneading in enough flour to make a soft dough, Not too sticky. Roll out and cut into donuts. Fry in deep, hot oil. Roll in cinnamon and sugar while still hot.

via Nauvoo Mercantile


Citrus Butter Cookies

2 cups (4 sticks) salted butter, softened
1 1/2 cupssugar
2 whole large eggs, separated
4 cups all-purpose flour
3 Tbsp. orange, lemon, and lime zest
2 Tbsp. orange, lemon, and/or lime juice (2 Tbsp. total)
3 cups powdered sugar
2 Tbsp. whole milk
2 Tbsp. orange, lemon, and lime zest
Juice of 1/2 lime
Juice of 1/2 lemon
Dash of salt
Extra zest for decorating

Preheat oven to 350°F.

Cream butter and sugar until combined. Add egg yolks until combined.... (set whites aside for the icing). Add the zest and the flour and mix until combined, then add juice and mix until combined.

Scoot out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3-4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.

To make the icing,  combine 1 egg white with the rest of the icing ingredients. Whisk Thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable, but still thick, consistency.

Drizzle the icing across the cookies in several lines, then do it again in the other direction. sprinkle with extra zest before the icing sets.

via Pioneer Woman 


Jingle Bell Fruitcake Cookies

1/2 cup unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
1 extra large egg
1 Tbsp. apple cider
2 tsp. vanilla extract
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 cup buttermilk
1/2 cup chopped pecans (or walnuts)
1/4 cup chopped pistachios
1 cup Medjool dates, pitted and chopped (or chopped figs)
3/4 cup glacé-candied red cherries halved
1/4 cup dried apricots, coarsely chopped
1/4 cup glacé-candied fruit mix (such as candied pineapple, citron, orange peel, red cherries)

Preheat oven to 400°F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy. Beat in egg; add apple cider and vanilla extract and mix until fully blended.

In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; whisk to blend.

Alternately, add dry ingredients and buttermilk to batter and mix until blended.

Fold the chopped nuts and fruit the batter by hand. Chill dough for 10 minutes.

Drop dough by rounded tables spoons or with a small ice cream scoop, about 2 inches apart, onto cookie sheets lined with parchment paper or a Silpat.

Bake each cookie sheet for 8-9 minutes, until lightly golden.

via Hallmark


Grandma's Raspberry Rugelach

1 1/2 cups margarine, softened
1/3 cup sugar
3 tsp. vanilla extract
Pinch salt
1cup heavy whipping cream
4 to 4 1/2 cups all-purpose flour
1 cups seedless raspberry jam

Optional Glaze
 1 cup powdered sugar
4 tsp 2% milk

In a large bowl, beat margarine, sugar, vanilla, and salt on medium-low speed until combined. Slowly beat in whipping cream. Gradually beat in enough flour until dough is no longer sticky. Divide dough into four portions, then flatten into disks, Wrap in plastic; refrigerate at least 2 hours or overnight.

Preheat oven to 350°F. On a lightly floured surface, roll each portion of dough into a 12" circle; spread each with 1/4 cup raspberry jam. Cut each circle into 16 wedges.

Gently roll wedges from the wide ends. Place 2 inches apart on parchment-lined baking sheets, point side down Bake 25-30 minutes or until light golden. Remove to wire racks to cool.

If desired combine powdered sugar and milk until smooth. Drizzle over cooled rugelach.

For Apricot Variation: You can substitute apricot filling for the raspberry jam. In a small bowl, combine 1/2 cup sugar and Tbsp. ground cinnamon. Spread 1/4 cup apricot jam over dough; sprinkle with 2 Tbsp. cinnamon sugar. Proceed as directed.

via Taste of Home



1 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
2 cups all-purpose flour
1/2 tsp. salt
1 cup sugar
2 Tbsp ground cinnamon
1/2 butter, melted, divided
1/2 cup finely chopped pecans

In a large bowl, beat butter and cream cheese until smooth. Combine flour and salt; gradually add to cream cheese mixture and mix well. divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour until easy to handle.

Roll out each portion between two sheets of waxed paper into a 12" circle. Remove the top sheet of waxed paper. Combine sugar cinnamon. brush each circle with 1 tablespoon melted butter. Sprinle each with 3 tablespoons cinnamon-sugar  and 2 tablespoons pecans. Cut each int 12 wedges.

Roll cup wedges from the wide end; place pointed side down two inches apart on un-greased baking sheets. Curbe ends to form a crescent shape.

Bake at 350°F for 24-26 minutes or until golden brown. Remove to wire racks. Brush warm cookies iwth remaining butter; sprinkle with remaining cinnamon sugar.

via Taste of Home


Nana's Orange Cranberry Cake


3¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¼ tsp. ground nutmeg
2 cups sugar
1 cup butter, softened
1 Tbsp. grated orange peel
4 large eggs
1¼ cup sour cream
1-1/3 cups cranberries (fresh or frozen), coarsely chopped

½ tsp. grated orange peel
¼ cup sour cream
1¼ - 1½ cups powdered sugar


Heat oven to 350°F.

Generously coat a 12-cup Bundt pan with non-stick cooking spray with flour.

Whisk flour, baking powder, salt and nutmeg in a large bowl.

Beat sugar, butter, and orange peel in a large bowl, at medium speed, for 3 minutes or until light and fluffy.

Add the eggs one at time beating at low speed until well blended.

Beat in the flour mixture in 3 parts alternating with the sour cream and ending with the flour mixture.

Stir in cranberries.

Pour batter into pan. Bake 65 -70 minutes. Let cool for 15 minutes then invert onto a wire rack to cool completely.

Whisk 1¼ cups powdered sugar, ¼ cup sour cream and ½ teaspoon orange peel in a medium bowl. (Add the additional ¼ powdered sugar if necessary to reach the desired glaze consistency.) Drizzle over the cake and let stand until set. Decorate as desired.


Jumbo Chocolate Chunk Cookies

2 1/4 cups al-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 bag white chocolate chips, chunks, or morsels
1 1/2 cups chopped walnuts (optional)

In a medium bowl whisk together salt, soda, cocoa powder, and flour and set aside. In a separate large mixing bowl, cream together butter, sugars, eggs, and vanilla. Stir in in the flour mixture add the chips and nuts (optional). For into 1-2" in diameter balls. Place molded balls on a greased cookie sheet and bake at 375°F for 9-11 minutes. Cool on a wire rack. Makes about 3 dozen cookies.


Million Dollar Bacon

10 slices thick cut, hardwood smoked bacon
1/4 cup brown sugar
1/2 tsp. fresh cracked black pepper (or less)
1/4 tsp. cayenne pepper (or less, or none)
2 Tbsp. maple syrup

Place oven rack on center rack. Preheat oven to 350°F.

Combine brown sugar, black pepper, and cayenne pepper in a bowl; set aside.

Cover a 13x9" backing sheet with heavy duty foil. Sprinkle about half of the sugar mixture on the the baking sheet. Place the bacon on the sugar coated backing sheet. Sprinkle the rest of the sugar mixture on top of the bacon and gently rub it in.

Back in the preheated oven on the center rack for 20 minutes, then flip and cook for 15-20 minutes on the other side.

Remove bacon from the oven and place on a cooling rack to dry with a piece of foil underneath the rack. Drizzle the bacon with the maple syrup.

Note: If using regular slice bacon, cut cooking time about in half, or a little longer.

via myforkinglife



For the Tomatoes:
5 Tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 cup thinly sliced basil
2 Tbsp. balsamic vinegar
1 tsp. kosher salt
Pinch of crushed red pepper flakes

For the Bread:
1 large baguette, sliced 1/4" thick on the bias
Extra-virgin olive oil, for brushing
2 cloves garlic, halved

Preheat the oven to 400°F.

In a medium skillet over medium-low heat, heat the 4 Tbsp. of oil. Add the 2 sliced garlic cloves and cook until golden (2-4 minutes). Remove from heat and let cool.

In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add the cooled garlic and oil and toss to combine. Let marinate for 30 minutes.

Meanwhile, make the toasted bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until gold, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of the bread with garlic cloves.

Spoon tomatoes on top of bread just before serving.

via delish


Easy Bruschetta

Ingredients1-1/2 pounds of tomatoes
Small red onion
2 Tbsp. chopped basil
1 Tbsp. oregano, fresh or dried
3 Tbsp. olive oil
1 clove garlic, chopped
Salt & pepper to taste
Mozzarella cheese
Toasted baguette bread slices

Combine the first 7 ingredients and let marinate in the fridge for one hour.
Put a small, thing slice of cheese on each toasted slice of bread and top with tomato mixtures just before serving.


Substitute Pumpkin for Egg, Oil, or Butter

100% pure canned pumpkin can be substituted for egg, oil, or butter in recipes:

1/4 cup pumpkin = 1 egg
1/2 cup pumpkin = 1/2 cup oil
3/4 cup pumpkin = 1 cup butter

Pepper & Onion Dip

16 oz. cream cheese, at room temperature
10 oz. jar Harry & David pepper and onion relish

In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Stir in the relish until thoroughly combined.

Serve with tortilla chips, pretzel crisps, or crackers. Leftovers can be stored in the refrigerator in an airtight container for up to three days.

via browneyedbaker


Avocado Corn Salsa

1 (16 oz.) pkg frozen corn kernels, thawed
2 ( 2.25 oz.) cans, sliced ripe olives, drained (optional)
1 red bell pepper, chopped
1 small onion, chopped
1 clove garlic, minced
1/3 cup olive oil
1/8 cup lemon juice
3 Tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
cilantro, chopped (optional)
4 avocados peeled, pitted, and diced
Blue tortilla chips

In a large bowl, mix corn olives, red pepper, and onion,

In a small bowl, mix garlic, olive oil, lemon juice, vinegar, salt, and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerate 8 hours, or overnight.

Stir avocados into the mixture before serving with blue tortilla chips.

via allrecipes


Goldlen Peach Pie

2 sheets refrigerated pie crust, or from scratch
5 cups peeled and sliced fresh peach (about 5 medium)
2 tsp. lemon juice
1/2 tsp. grated orange zest
1/8 tsp. almond extract
1 cup sugar
1/4 cup cornstarch
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon (optional)
1/8 tsp. salt
2 Tbsp. butter

Line a 9" pie plate with 1 crust, leaving a 1" overhang around the edge. Set aside.

In a large bowl, combine the peaches, lemon juice, orange zest, and extract. In another bowl whisk together the sugar, cornstarch, nutmeg, and salt. Add to peach mixtures and toss gently to coat. Pour into crust and dot with butter.

Roll out remaining crust into a 1/8" thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim  and seal strips to bottom crust; fold overhang over. Lightly press or flute the edge. OR, just cover the pie with the whole top crust and cut vents. Egg wash and sugar sprinkle are optional. Cover the edges loosely with foil.

Bake at 400°F for 40 minutes. Remove foil and bake until crust is gold brown and filling is bubbly; about 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

via Taste of Home

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