by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
by Tara Noland @ Noshing With The Nolands
A perfectly done omelette in 30 seconds. Come and celebrate JC100!
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
The Mexican version of spaghetti with a spicy, creamy white sauce.
by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
by Bev Weidner
You should most definitely get your Indian lentil saute with kale and asparagus on.
by Karly Campbell on November 20, 2009 in Appetizers
Whether you’re looking for the perfect Christmas gift to give or you just need a special snack to serve at your next get-together, these roasted nuts fit the bill!
Preheat oven to 300 degrees. Add nuts to large bowl. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coat. Spread nuts in a single layer on a baking sheet lined with parchment or waxed paper. Bake for 30 minutes, stirring occasionally. Remove from the oven and separate nuts if they are stuck together. Serve warm or at room temperature. Store in an airtight container.
by Diplomatickitchen (Elizabeth) and filed in Appetizers, Salsas
This chutney provides a healthy burn and a little goes far. It is recommended as an accompaniment to Mediterranean Merguez Flatbread, which is also posted here in my recipe box or under Quick Breads.
by Rashmi Primlani and filed in Appetizers
To be honest I am not an advocate of greasy, fried food, not to mention the mess frying creates in the kitchen. These baked chicken wings get an extra boost of flavor from marinating the meat over night and with the fiery heat scale, you won’t even notice that these are not fried. To achieve the balance of savory and sweet, I am serving these wings with an Indian spiced Pineapple Chutney for when you felt the need to cool dow
by Molly Kumar and filed in Appetizers, Cold Dips
Cold Lentil Dip, served as a snack with sandwiches or chips.
by Molly Kumar and filed in Appetizers, Cold Dips
Fresh, tangy and easy mango coriander chutney. It’s great to serve with snacks. Can be pre-made and stored for a week in fridge.
by Heather and filed in Appetizers, Snacks
Try a savory spin on nut butter!
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
debrios on 11.20.2009
These sound fantastic! Will be making these to set out on Thanksgiving. Thanks
lyndseyf26 on 11.20.2009
Can’t wait to try this recipe. What nuts do you recommend using?
welovetoeat on 11.21.2009
OMG! I have been looking for a recipe for these nuts. Sounds wonderful. Can’t wait to try them.
leslie1959 on 11.21.2009
This sounds incredible. I will be making this for all of my holiday gatherings.
Karly Campbell on 11.22.2009
Lindseyf26,
I just use a big can of mixed nuts. You could also use just one kind of nut…almonds, pecans, or cashews would probably be perfect! Pick your favorite and go with it.
Karly
tkehle on 11.22.2009
Made these last night…they are SO SO GOOD! Sweet and then the spice hits you at the end. We might add more spice next time around, but this recipe is a keeper!! Thanks Karly!
gabesmom on 11.22.2009
I make this same recipe but add dried cranberries.
sdchen on 11.23.2009
I just made this recipe…twice. I am going to put these out in small cups as appetizers for Thanksgiving dinner. I made the recipe once using cashews and I cut the cayenne to 1/4 tsp. since we are spice weenies. I made the second batch with pecans and did not put in any cayenne at all. Instead of cayenne I added 1 tsp of vanilla powder. I had planned for the pecans to go to the kids but they seem to like the cashews just fine. Awesome recipe! My neighbor just came over and she could not stop eating these.
bacey on 11.24.2009
These are very good — sweeter than other nuts I’ve made, which is perfect for the in-laws. I used less salt than the recipe calls for, and all pecans.
kayceebeebee on 5.10.2010
I made this with almonds and it was very good. I took it to a party at the cabin over the weekend and everyone like the recipe alot.
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