Roasted Cinnamon Almonds

Greg and Savannah went to the Georgia Tech game last Saturday.  Although Tech lost, they enjoyed there day together.  They went to The Varsity and had chili dogs, onion rings and a Frosty Orange!  That would make any day good, right?   I guess like most mothers and daughters, Savannah is usually spending time with me.  I love it when she and her dad have time together.  I was a daddy’s girl, and I want them to share the same love that me and my dad had.

They came home talking about the great roasted cinnamon almonds that they had at the game.  After searching the Internet, I found this recipe at detrimentalbeauty.com.  They are delicious!  We can take our own bag to the Braves game this weekend!

When everything was complete I had a lot of the sugar mixture left to toss out.  However, the almonds were so good that I don’t think I would change a thing.  I’m going to keep these in mind for holiday gifts!

 

Roasted Cinnamon Almonds
 
Author:
 
Ingredients
  • 1½ c. granulated sugar
  • 1½ c. packed brown sugar
  • 3 tbsp. ground cinnamon
  • ⅛ tsp. salt
  • 1 egg white
  • 2 tsp. vanilla extract
  • 3 c. whole natural almonds
  • ¼ c. water
Instructions
  1. In a medium bowl, mix together sugars, cinnamon, and salt, set aside.
  2. In a large bowl, whisk the egg white and vanilla until it's a little frothy. Add almonds and mix to coat well. Add cinnamon mixture to almonds and stir to coat.
  3. Thoroughly spray the bowl of crock-pot with nonstick cooking spray. Add almond/sugar mixture and set crock-pot to low.
  4. Cook for 3 to 4 hours, stirring well every 20 minutes (I cooked mine 4 hours and I tried to make sure my almonds weren't sticking together every time I stirred. I didn't want clumps of almonds.) In the last hour, add the ¼ c. water and stir well. This ensures a crunchy coating. (Make sure you continue to cook another hour after adding the water and continue to stir every 20 minutes.)
  5. Line a baking sheet with parchment paper and spread almonds flat to cool.
Share Button

Cheesecake Stuffed Strawberries

I have been dying to try these strawberries since seeing them on Pinterest.  Greg and I both LOVE cheesecake!  I knew I could make these using Splenda and we could have them for dessert.  We had them Monday night and tonight.  They are delectable!!
I actually used half sugar, half Splenda because I didn’t want the bitter aftertaste that you sometimes get with too much Splenda.  When you hollow out the strawberry you will notice that most of them are already hollow.  You could eat them right away, but we both thought they were better after the filling set up a little.
Cheesecake Stuffed Strawberries
 
Author:
 
Ingredients
  • 2 quarts strawberries
  • 8-oz. pkg. cream cheese, room temperature
  • ¼ c. sugar or Splenda (or more to taste)
  • 1 tsp. vanilla extract
  • juice of ½ lemon
  • 2 tbsp. sour cream
  • 1 - 2 tbsp. graham cracker crumbs
Instructions
  1. Wash and hull strawberries. Hollow out and cut a slice off the bottom so they will sit flat on a serving tray. Gently pat them dry with a paper towel and set aside.
  2. In a mixing bowl, beat cream cheese, sugar or Splenda, vanilla extract, lemon and sour cream until smooth. Spoon into a quart zip-lock bag to use as a piping bag. Seal bag and snip one corner off the bottom of the bag. Pipe filling into each strawberry. Sprinkle with graham cracker crumbs.
  3. Refrigerate for an hour or so before serving.
Share Button

Phyllo Wrapped Asparagus

This was my first time making these but what a great recipe to have!  We had these with grilled pork chops but they would also be great with beef, fish or chicken.  I think these would look so elegant on a holiday dinner table!
It’s a Paula Deen recipe that I really didn’t understand completely.  The ingredient amounts called for in the recipe just didn’t add up.  I was a little under the weather, so maybe my brain wasn’t working right.  Here’s what I did.  If you want the original recipe please check it out on foodnetwork.com.  I didn’t use as much butter as originally called for.  Also, if you buy the really small asparagus spears you might want to increase the number you wrap in each sheet of phyllo.
Phyllo Wrapped Asparagus
 
Author:
 
Ingredients
  • 36 asparagus spears
  • 6 sheet frozen phyllo dough sheets, thawed
  • 2 tbsp. butter, melted
  • ¼ c. grated Parmesan cheese
  • freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Snap off the tough ends of the asparagus. Unwrap the phyllo and cut 6 sheets in half lengthwise. Reserve remaining for later use. Cover the phyllo with a damp towel to keep it from drying out. Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan and ground black pepper. Place 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style. Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up. Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Share Button

Saucepan Brownies

There are several men in our community, my husband and son included, that have a “Guys Night CookOUT” on Wednesday nights.  It’s usually at the “White House”, an unoccupied house owned by our friends, Bill and Ann.  However, this week they had it here at the farm.  I would love to be a fly on the wall to hear the man gossip at these events!

I have been itching to bake.  So, even though I usually take advantage of Wednesday nights and I do not cook…I decided to bake some brownies for the guys.  I was able to throw these easy Saucepan Brownies together fast and they were delicious.  Yes, I did have a warm brownie with a glass of extra cold milk before sending them out to be devoured by the guys!

 

Saucepan Brownies
 
Author:
 
Ingredients
  • 2 c. chocolate chips
  • ½ c. pecan pieces
  • 2 tsp. vanilla extract
  • ⅔ c. all-purpose flour
  • ½ c. cocoa powder
  • 2 c. sugar
  • ¼ tsp. baking soda
  • 4 eggs, beaten
  • ½ tsp. salt
  • 1 c. butter
Instructions
  1. Heat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
  2. Stir together flour, salt and baking soda, set aside.
  3. Melt butter in a medium saucepan over low heat. Add sugar and cocoa, stir to blend. Remove from heat. Stir in eggs. Add flour mixture and stir. Stir in vanilla and chocolate chips and pecans. Spread in prepared pan.
  4. Bake for 30 - 35 minutes or until brownies begin to pull away from sides of pan. Do not overbake! Cool completely in pan on wire rack. Cut into bars.
Share Button

Peaches and Cream

These grilled peaches are heavenly!  Placing them on the grill brings out the delicious sweetness and intensifies the peach flavor.  The peach juice causes a slight caramelization.  Wow, the warm peach with dollop of sour cream is a great dessert.  However, if you really want to take it over the top use vanilla or butter pecan ice cream in place of the sour cream.  My mouth is watering now!

Peaches and Cream
 
Author:
 
Ingredients
  • 4 lg. fresh peach, washed, halved and pitted
  • 8 tsp. brown sugar (or Splenda Brown Sugar Blend)
  • 8 tbsp. chopped pecans
  • 8 tbsp. sour cream (or more if you like)
  • a little canola oil
Instructions
  1. Lightly brush the cut side of peaches with the canola oil.
  2. Place cut side down on a medium-high preheated grill. Grill until the peaches are warm throughout (about 10 minutes).
  3. Remove from grill to serving platter and immediately sprinkle each peach half with 1 tsp. brown sugar or Splenda Brown Sugar Blend. Sprinkle each peach half with 1 tbsp. chopped pecans. Dollop each peach half with 1 tbsp. sour cream and serve immediately.
Share Button