Candied nuts

I've been getting a lot of requests for these. They are delicious. I probably eat 1/4 of every batch I make. I've made them with almonds and walnuts, and almonds are by far my favorite.

Candied nuts

1 lb nuts (roasted) - approximately 3 cups.
1 cup sugar
2 tsp cinnamon
6 TB milk
1/4 tsp salt
1 tsp vanilla

Roast nuts by putting them on a shallow try at 350 degrees for 8-10 minutes.

Add sugar, cinnamon, milk and salt to a medium sauce pan. Cook on high for about 10 minutes or until it reaches soft-ball stage- 236 degrees. (If you live at a high elevation like I do here in Utah, it is approximately 232 degrees.) Remove from heat and add vanilla, stir quickly and then add nuts. Stir them around until all the nuts are well coated. Then put them on a cookie sheet covered with wax paper. Separate them with a fork, they will cook quickly.

Eat them quickly, or someone else will. They won't last long. They are THAT good!

Pumpkin Crumble

I was looking for a dessert to take to Thanksgiving dinner and came across this one from Our Best Bites . It was a hit and so yummy. Even those who don't like pumpkin pie really liked this. It is like a pumpkin pie but yet different. Some compare it to a "dump cake". But you will be surprised at how delightful this is.

Pumpkin Crumble
Recipe by Our Best Bites

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.

Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Here's a little something I learned after making the dump cake a gazillion times. Cake mixes all have different amounts in them! Different brands, different flavors, etc. Each one is slightly different in volume. I found one mix to have almost double the normal amount. Measuring the amount of cake mix you're sprinkling on top will help you get the perfect topping ratio in the last step.

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:

Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.

That butter is going to combine with the cake mix and make magic in the oven. Pop it in your 350 degree oven for about 40 minutes or so. A knife should come out without globs of pumpkin on it and the topping should be nice and golden

You can eat it warm, at room temp, or chilled! My favorite is actually at room temp. Put a dollop of sweetened whipped cream on top. It's also great with vanilla ice cream.

Chicken Stir Fry

I love this recipe because, not only is it tasty, but it is full of veggies!

Chicken Stir Fry

2 chicken breasts, cut in pieces
6 tablespoons cornstarch
4 tablespoons soy sauce
1 tsp ground ginger
1/2 tsp garlic powder


1. Cut chicken into pieces of strips depending on your preference and put in a resealable plastic bag. Add constarch and toss to coat. Combine soy sauce, ginger and garlic powder, add to bag and shake well. Refrigerate 30 minutes.

Cut:
2 cups chopped broccoli florets
1 cup sliced celery
1 cup sliced carrots
1 small onion
1/2 cup chopped pepper
raw cashews (optional)- I happend to have some last time, and it was delicous.
or
1 bag frozen veggie stir fry without seasonings
or
whatever fresh veggies you have lying around that you want to throw in.

1. In skillet heat 2 TB oil, stir fry chicken until no longer pink. Remove and keep warm. Add remaining another 4 TB oil, and veggies. Cook until tender.

Add:
1 1/2 cup water
1 tsp chicken boullion granules 0r
1 1/2 cups chicken broth

1/2 tsp ground ginger
1/2 tsp garlic powder
2 TB soy sauce mixed with 1 TB corn starch ( I love soy sauce, if you don't, just cut it back a bit.)

Cook and stir until thickened and bubbly. Serve over rice. And enjoy it's good for you!

Homemade Granola Bars

These are so good! I've made them twice now, and I really enjoy them when I feel munchy. My husband takes one to work everyday for his afternoon snack too. I make mine with chopped almonds and raisins.

Homemade Granola Bars
from Super Healthy Kids

2 Cup Oats
1 cup brown sugar
1 Cup whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
1/2 Cup honey
Any dried fruit, nuts, seeds, chocolate chips, butterscotch chips, etc. (I use chopped almonds and raisins)

Mix all ingredients and press into greased pan, 11 X 13 if you like them thin and crunchy or a 9x13 if you want them thicker and softer.. Dough will be very dry and crumbly, but press until dough forms with pan.. Bake at 325 for 20 minutes or until edges are browned. (Watch carefully if they overcook they will be super crunchy.) Take out and let cool entirely. Cut into strips and store in snack size bags.

Pumpkin Pie Ice Cream

Non-Dairy Pumpkin Pie Ice Cream
This tastes so good. You can't even tell that it is made with coconut milk. My husband came back for seconds and my 8 month old who can't have dairy loved it too!

Pumpkin Pie Ice Cream (Non Dairy)
adapted from Simple Healthy Tasty

1 can coconut milk (not light)
1/2 cup canned pumpkin
1/4 Tablespoon nutmeg
1/4 Tablespoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon ginger
2 cups rice milk
1/2 Tablespoon vanilla
1 c sugar (can also substitute raw sugar or sucanat)

Put coconut milk in blender and blend until it has all been mixed together. Then add remaining ingredients. Put in the refrigerator until cooled. Add to your ice cream maker container and follow your makers instructions. Yum!

Roasted tomato sauce with garlic and olive oil

I've been trying to be creative with my tomatoes this year. I have never made tomato sauce before and saw a friend of mine post a recipe with roasted tomatoes. I had a bunch of tomatoes that I wanted to make sauce out of and thought I would try doing a tomato sauce using roasted tomatoes. I came up with this wonderful and easy recipe. It is so easy, you don't even have to measure anything.

Roma tomatoes sliced in half with the seeds removed but the core left intact.
Olive oil
garlic cloves, minced/chopped (I use minced that I buy in a huge jar at Costco)

Heat your oven to 300 degrees. Line a cookie sheet with foil and place your halved tomatoes on it. Drizzle olive oil on top of them and place some garlic inside. Place in the oven and cook for about 2 hours.

After about 2 hours pull them out of the oven and let them cool. Then place all of them, (try not to let the oil spill out of the tomato) into a blender and puree. Freeze it, or use it in a recipe that calls for tomato sauce.

I used a 1/2 cup of it in a wonderful Italian recipe that I found for dinner tonight. I will post that one later. But you won't be disappointed!

Tomato and Basil Pasta with Chicken

This is great with fresh tomatoes and basil from the garden.

1 (8 oz) package spaghetti (or your choice noodles)
1 TB olive oil
1/2 c finely chopped onion
1 clove garlic chopped (or 1 tsp mined garlic)
2 1/2 c chopped tomatoes
2 c boneless chicken breast, cooked and chopped
1/4 c chopped fresh basil
1/2 tsp salt
a pinch of cayenne pepper
1/4 c parmesan cheese

1. In a large pot boil water and add noodles cooking for about 10 minutes. Drain and set aside.
2. In a large skillet, heat oil and saute onion and garlic. Stir in all remaining ingredients except cheese. Simmer about 5 minutes until tomatoes are soft.
3. Take off heat and add cheese.
4. Serve over noodles.