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Traditional ball park peanuts.
Place the salt and water in a large pot. Stir to dissolve salt. Add the peanuts and place a dinner plate or colander over the top of the peanuts to keep them submerged. Allow the peanuts to soak for about 8 hours.
Drain the peanuts in a colander. Spread the peanuts out on two baking sheets and allow to dry out overnight or 8 hours.*
Roast the peanuts for 25 to 30 minutes at 350 degrees. The peanuts will become crisper as they cool.
* The first two steps give the peanuts a slightly salty taste. Feel free to skip these two steps if you do not want the peanuts to be salty or if you are in a hurry.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!