Sweet and Savory Spiced Nuts – Dayna Crisco



  • 2 cups pecan halves



  • 2 tablespoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cayenne pepper (or less to taste)



  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 1 teaspoon brown sugar
  • 1 tablespoon canola or corn oil





  1. Heat the oven (or toaster oven) to 350°.
  2. Spread the pecans on a baking sheet and toast them for 6 minutes or until they are fragrant and their color deepens slightly.
  3. In a medium-size bowl, stir together the spice mix.
  4. In a saucepan, combine the glaze ingredients and bring them to a boil over medium heat, whisking constantly.
  5. Stir in the toasted nuts and continue to stir until all the nuts are shiny and the liquid is gone, about 1 to 2 minutes.
  6. Move the glazed nuts to a mixing bowl, sprinkle on the spice mix, and toss them well to coat.
  7. Spread the coated nuts on a cookie sheet and return them to the oven for another 4 minutes; check regularly to make sure they don’t burn.
  8. Remove and let cool. Makes 2 cups.
Posted in Recipes | Comments Off on Sweet and Savory Spiced Nuts – Dayna Crisco

Corn-and-Avocado Salsa Linda Longchamps

Corn-and-Avocado Salsa


  • 4 cups                 fresh or frozen corn kernels
  • 1 tablespoon                 fajita seasoning
  • 1/2 teaspoon                 pepper
  • 2 tablespoons                 vegetable oil                                $

    1                  red bell pepper, chopped                                $


  • 1/2                  jalapeño pepper, seeded and chopped
  • 1/2 cup                 chopped green onions
  • 1/4 cup                 fresh chopped cilantro
  • 1/4 cup                 fresh lime juice                                $


  • 2 tablespoons                 orange juice                                $


  • 3/4 teaspoon                 salt                                $


  • 2                  ripe avocados, diced                                $



  1. 1. Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 6 to 8 minutes or until corn is slightly golden. Remove from heat; let cool.
  2. 2. Stir together corn mixture, bell pepper, and next 6 ingredients. Cover and chill at least 30 minutes. Stir in avocado just before serving.
  3. Note: For testing purposes only, we used Badia Fajita Seasoning.

Michael Russo, Lafayette, Louisiana, Southern Living    
JULY 2006

Posted in Recipes | Comments Off on Corn-and-Avocado Salsa Linda Longchamps

Red Pepper and white bean dip Anne Mager

2 cans of white beans, rinsed and drained
roasted red peppers in a jar –
3 tablespoons red wine vinegar  –
2 tablespoon of honey
salt and ground black pepper
1/2 cup of chopped cilantro (I didn’t add this)
Food process all until smooth.
Posted in Recipes | Comments Off on Red Pepper and white bean dip Anne Mager

7 Layer Fat-Fighting Taco Dip Dr. Oz

7 Layer Fat-Fighting Taco Dip Dr. Oz
4 cups shredded lettuce
3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice
1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix
1 can black beans
3 medium diced tomatoes
2 cans sliced olives
8 oz 2% cheddar cheese
Starting with the lettuce on the bottom of a bowl, add each layer on top of the next, ending with sprinkling the cheese on top. Alternate one celery stick with each whole grain chip to cut your calories in half.
Posted in Recipes | Comments Off on 7 Layer Fat-Fighting Taco Dip Dr. Oz

Cheese Cake Cheater



Cheese Cake Cheater
  • -2 cans Pillsbury butter crescent rolls
  • -2 (8oz) packages cream cheese (softened)
  • -1 cup sugar
  • -1 teaspoon vanilla
  • -1/4 cup butter (melted)
  • -Cinnamon & sugar
  1. Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Posted in Recipes | Comments Off on Cheese Cake Cheater

Brie Baked with Applies and Cranberries

Brie Baked with Applies and Cranberries
  • ½ Cup(s) Chopped apple
  • ¼ Cup(s) Cliced Natural Almonds
  • ¼ Cup(s) Dried Cranberries
  • 1 Tablespoon(s) packed brown sugar
  • ¼ Teaspoon(s) cinnamon
  • 1 Tablespoon(s) butter or margarine
  • 1 round 4 inches in diameter Brie cheese
  1. Use Toasted French Bread or Crackers for Serving
  2.  Preheat oven to 350°F. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar, and cinnamon and mix gently. Stir in butter just until ingredients are moistened.
  3.  Cut Brie in half horizontally. Place one half of Brie, rind side down on an oven-save serving dish. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt.
  4.  Serve with toasted French bread, apple wedges or assorted crackers.
  5. If using a larger diameter Brie, just double or triple the apple mixture.


Posted in Recipes | Comments Off on Brie Baked with Applies and Cranberries

Dan Dan Noodles

Dan Dan Noodles
  • 2 Pound(s) uncooked pasta (ie rotini or elbow or bow ties)
  • ½ Cup(s) oil (vegtable or peanut)
  • 2½ Tablespoon(s) sesame oil
  • ½ Cup(s) sesame seeds, toasted or crushed
  • ¾ Cup(s) green onions, chopped
  • 3 large garlic cloves, crushed
  • 2 Tablespoon(s) chopped or minced ginger
  • 2 Tablespoon(s) chili paste with garlic
  • ½ Cup(s) soy sauce
  • ⅓ Cup(s) chopped parsley
  • ½ Cup(s) rice vinegar
  • ½ Tablespoon(s) sugar
  1. Cook noodles al dente. Drain, rinse with cool water and drain again. Toss with oils. Mix all ingredients from sesame seeds down together. Check the seasoning, you may want to increase or decrease the heat dependig on your individual taste. Toss with the noodles and garnish with green onions and parsley.


Posted in Recipes | Comments Off on Dan Dan Noodles

Melon Ball

Melon Ball
Recipe type: Beverage
  • 1 Ounce(s) pineapple juice
  • 1 Ounce(s) vodka
  • 1 Ounce(s) melon liqueur
  1. Shake with ice and strain into cordial glass


Posted in Recipes | Comments Off on Melon Ball

Pesto and Sun dried Tomato dip

Pesto and Sun dried Tomato dip
  • 16 Ounce(s) cream cheese, softened
  • 2 Containers (drain DiGiorgio) Pesto
  • 1 jar - in oil drain Sundried Tomatoes
  1. Process drained tomatoes until same size. To soften cream cheese add a little garlic powder, salt and pepper in mixing bowl.
  2. Line an 8 or 9 inch cake pan w/ wax paper.
  3. Spread cream cheese on top of wax paper. Put pesto (dranied) as next layer. Put sundried tomatoes as next layer. Chill.
  4. When ready to serve, invert cake pan and remove wax paper. Put a paper doilie on top. Sprinkle paprika on top of doilie and brush in holes. Remove doilie. Serve with wheat crackers


Posted in Recipes | Comments Off on Pesto and Sun dried Tomato dip

Stewed Tomatoes and Onions

Stewed Tomatoes and Onions
  • ½ Cup(s) chopped green bell pepper
  • ¼ Cup(s) thinly sliced celery
  • 1 small onion
  • 1 clove garlic, minced
  • 3 Cup(s) peeled, chopped tomatoes
  • 1 Tablespoon(s) red win vinegar
  • ⅛ Teaspoon(s) freshly ground black pepper
  1. Coat a large nonstick skillet with cooking spray. Place over medium-high heat until hot. Add the bell pepper, celery, onion, and garlic. Saute for 5 minutes or until the vegetables are tender. Add the tomatoes, vinegar and black pepper. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, stirring occasionally.


Posted in Recipes | Comments Off on Stewed Tomatoes and Onions