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.
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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

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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.
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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.
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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.

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Artichoke Dip

Artichoke Dip
  • ¾ Cup(s) parm
  • 14 Ounce(s) artichoke hearts
  • 4 cloves of garlic
  • 8 Ounce(s) cream cheese
  • 1 Cup(s) mayo
  1. Blend the artichoke hearts and garlic in the food processor until smooth.
  2. Blend in remaining ingredients.
  3. Bake in casserole at 350 for 30-40 minutes.


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Chili Cheese Dip

Chili Cheese Dip
  • 1 can hormel chili - no beans
  • 4 Ounce(s) cream cheese
  1. Spread Chili in a pie plate and top with cream cheese chunks. Sprinkle chopped onion over cream cheese and follow with cheddar cheese to cover. Lastly, sprinkle green pepper as desried on top. Microwave or bake in oven until cheddar cheese is melted and cream cheese is very soft.


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  • 15 Ounce(s) chickpeas
  • 2 Tablespoon(s) fresh lemon juice
  • ½ Cup(s) tahini (seasame paste)
  • ¼ Cup(s) chopped yellow onion
  • 3 garlic (cloves)
  • 2 Teaspoon(s) extra-virgin olive oil
  • 2 Teaspoon(s) ground cumin
  • ⅛ Teaspoon(s) ground red pepper
  • ½ Teaspoon(s) salt
  1. Drain the chickpeas, reserving ¼-1/2 cup of the liquid. Combine the chickpeas, lemon juice, tahini, onion, garlic, oil, cumin, pepper and salt in a blender or food processor. Puree until smooth, adding the chickpea liquid if needed to thin the puree. Refrigerate for 3-4 hours before serving to blend the flavors. Garnish with parsley, if using.
  2. Serves 5


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Pasta with Fresh Tomates and Mozzarella

Pasta with Fresh Tomates and Mozzarella
  • 3 Large tomato
  • ¼ Cup(s) Fresh basil leaves
  • 1 Tablespoon(s) good-quality extra virgin olive oil
  • 1 Clove(s) garlic
  • ¾ Cup(s) shredded part-skim mozzarella cheese, shredded (or more)
  1. Place the tomatoes in a colander in the sink and sprinkle with the salt; let drain 20 minutes
  2. Prepare the orecchiette (pasta) according to package directions, omitting salt if desired. Drain an dkeep warm. (If desired, prepare up to 1 day ahead; reheat in the microwave just before service).
  3. Place the drained tomatoes, basil, oil, and garlic in a serving bowl; let stand 15 minutes to allow the flavors to blend. Add the hot pasta and the cheese; toss until cheese melts (I don't like the cheese melted!!) Sprinkle with the pepper and serve at once


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Southwest Dip

Southwest Dip
  • 8 Ounce(s) cream cheese, softened
  • ½ Cup(s) sour cream
  • 3 Ounce(s) Gratted or shredded Pepperoni
  • 4 Ounce(s) green chili
  • 1½ Teaspoon(s) Chopped chives
  • 1½ Cup(s) chopped pecans
  1. Preheat oven to 350. Beat cream cheese and sour cream. Stir in remaining ingredients. Bake for 15 minutes. Serve with tortilla chips.


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