In my opinion, spicy, sweet and salty are a trio of sheer delight to the palate; completely and utterly satisfying! Very easy to put together! Make this your anytime snack, for travel, tailgating, party appetizer or lazy evenings at home with Netflix. Everyone always asks for the recipe and they beg you as well. Feel free to mix and match the nuts and cereal, but the spices, status quo, are a never must change. Amazingly scrumptious!
3 Tbsp light brown sugar
2 tsp. fresh thyme, chopped
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper
1/2 cup toasted pecans
1/2 cup toasted almonds
3 Tbsp butter
3 cups mini pretzels
1 cup Chex Cereal, use your favorite or whatever you have in your pantry
2 Tbsp pure maple syrup
Preheat oven to 350* In a small bowl combine brown sugar, one teaspoon of thyme, salt, cinnamon and cayenne pepper, set aside.
Spread almonds and pecans onto a baking sheet and bake at 350 for about 15 minutes. In a medium bowl, mix together nuts and butter until melted and then gently stir in pretzels, cereal and syrup. Sprinkle sugar mixture evenly over pretzel mixture, tossing gently to coat.
Spread entire mixture in a single layer onto a baking sheet and bake at 350 for about 10 minutes, stirring once about halfway through. Sprinkle with remaining teaspoon of thyme and allow to cool completely. Enjoy!
I love this recipe not only because I love pineapple upside down cake, but because they provide one individual serving. The perfect anytime treat without tainting the entire gorgeous cake. This is also a time to play with your food. This recipe is for a muffin-like cupcake and are amazing. However, I like to pretty them up right before serving by placing them in cupcake papers, adding a swirl of butter cream frosting or whipped cream in the center and yes, another cherry on top :-)
4 tablespoons butter
1⁄2 cup brown sugar
1 teaspoon cinnamon
1 (8 ounce) can pineapple slices, preferably in heavy syrup
12 maraschino cherries
1 1⁄2 cups unbleached all-purpose flour
2 teaspoons baking powder
6 tablespoons butter, softened
1 cup sugar
2 teaspoons vanilla
pinch of nutmeg
2 large eggs
1⁄2 cup pineapple juice (reserved from can)
1⁄2 cup milk
In a small pan melt 4 tablespoons of butter over medium heat. Add brown sugar and cinnamon, stir until sugar has melted. Remove from heat. Grease muffin tin (do not use liners).
Break pineapple slices in half and arrange in muffin tin. The broken halves should over-lap each other within one muffin round. Place cherries in the center hole and sprinkle about a tablespoon of brown sugar mix over each pineapple and cherry.
Preheat oven to 350°
In a large bowl, sift flour and baking powder; set aside. In a medium bowl beat softened butter and sugar until light and fluffy. Stir vanilla and nutmeg into butter/sugar mix add eggs and beat well. In a small bowl, combine pineapple juice and milk. Fold wet mixes into the dry in alternating fashion (between the butter/sugar mix and juice/milk mix).
Stir until it’s just combined — don’t over mix. Pour batter into muffin tin over topping.
Bake for 20 minute or until cupcake is spongy to the touch. Let cool for 5 minute and run the edges of cupcakes with butter knife and carefully lift out and transfer to plate. Or carefully cover top of cupcakes with a large cookie/baking sheet and flip/invert.
Happy National Cherry Cheesecake Day! This is a lusciously light and delicious no-bake cheesecake made with real cream, cream cheese, and cherry pie filling. Very quick and easy to make and the cinnamon and lemon zest additions are a fine touch! Super for picnics, get-togethers and evenings at home when dessert preparation times are of the essence. Make ahead and have ready in the frig! Other canned fillings may be substituted; blueberry, apple and blackberry. Mmmm!
Graham Cracker Crust: Store Bought or Homemade Below
1 1/4 cups graham cracker crumbs
1/4 cup butter, softened
1/4 cup sugar
1 (8 ounce) package cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon lemon zest, fine
1 cup heavy cream, whipped
1 (12.5 ounce) can cherry pie filling mixed with 1/4 cup of dried cherries
Mix together graham cracker crumbs, butter, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
Beat together cream cheese, sugar, cinnamon, lemon zest and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving. Serves 8
On this day, April 22nd we demonstrate our support and protection of our beloved Mother Nature. Earth Day is an annual event celebrated worldwide and global actions are held to demonstrate support for environmental protection. It was first celebrated in 1970, and is now coordinated globally by the Earth Day Network and celebrated in more than 192 countries each year. Here’s a delicious recipe packed with support for our “Mother.” Most all ingredients blessings of her beautiful bounty; Compliments fresh from the soil of her earthy gifts to her beloved “down-to-earth” children. Thanks, Mom ♥♥♥
photo source: catholicws
3 cups vegetable or chicken broth
1 1⁄2 cups brown rice, uncooked
2 cups onions, chopped
3 tablespoons soy sauce
2 tablespoons butter
1⁄2 teaspoon thyme
1/2 teaspoon allspice (optional)
4 cups cauliflower, chopped
4 cups broccoli, chopped
2 red bell peppers, chopped
2 garlic cloves
1 1⁄2 tablespoons olive oil
1 cup cashews, chopped course
2 cups regular or reduced-fat cheddar cheese
Preheat oven to 350* In a 3-quart baking dish combine broth, rice, 1 cup of onion, soy sauce, butter, thyme and allspice, if using.. Cover and bake 65-70 minutes or until rice is tender. In a large skillet saute veggies, garlic, and remaining onion in oil until tender. Spoon over rice mixture. Cover and bake 10 minutes. Sprinkle with cashews and cheese, serve after cheese melts.