December 20, 2024

Hello Foodie Friends

Sending some last minute tidbits your way for the holiday festivities like these CANDIED PECANS that are so easy to make and even better to munch on! A little different than the honey roasted you can pull out of a big blue can although I'm not knocking those. Cinnamon seems to be the popular ingredient of the season and the aroma is great floating through your kitchen too.

Here's another great festive punch recipe I look forward to any excuse to get out the punch bowl we got from our wedding shower! Change it up as you like this is just a guideline....

"REINDEER PUNCH"

INGREDIENTS:
2 cups orange juice
2 cups lemon juice
2 cups grenadine syrup
3 quarts ginger ale
1 pint of quartered strawberries or sliced fruit in season.

DIRECTIONS:
Mix all ingredients. Pour over block of ice to chill. Just before serving, add the ginger ale and fruit.


Enjoy!
Marzee
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CANDIED PECANS

INGREDIENTS
2 lbs. pecan or walnut halves
1 egg white
1 tsp. water
1 cup sugar
1 tsp. cinnamon
1 tsp. salt (I use less)
1/2 tsp. cocoa (I use more!)
cayenne pepper to taste (if desired)

DIRECTIONS:
Preheat oven to 325 degrees. Beat egg whites and water together. Stir in pecans and toss quickly. Mix together sugar, cinnamon, salt and cocoa. Pour over pecans and toss quickly. Pour pecans into a greased 9" x 14" baking pan. Bake 45 minutes, stirring every 10 minutes. Using spatula, loosen pecans immediately from the baking pan. Cool. Can be stored up to two weeks in an airtight container.

Yield: 2 pounds
Category: Snacks

MARZEE's CORNER

BONUS Recipe: HOLIDAY CHEESE BALL

INGREDIENTS:
3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temperature)
3 green onions (finely chopped with tops, 1/3 cup)
1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

DIRECTIONS:
Preheat the oven to 350 degrees and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes. On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the parsley mixture, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Place the ball on a serving platter and surround with an assortment of crackers.

Yield: 24 Servings