I make this using half pound of each, slow cooking for 1 hour insures they do not burn and you must make certain to toss the nuts about every 15 minutes while baking

Yield 1 pound nuts

Ingredients:

2 egg whites (at room temperature)

1 tablespoon water

1 cup white sugar

3/4 teaspoon salt

1/2 to 3/4 teaspoon cinnamon

1 pound pecan halves or whole almonds (can use a mixture of both)

Instructions:——————————————-

Preheat oven to 250 degrees F.

Set oven rack to lowest position.

Grease a large baking sheet.

In a mixing bowl beat the egg whites with 1 tablespoon of water until frothy but not stiff.

In another bow combine the sugar with salt and cinnamon.

Mix the nuts with the egg whites to coat evenly, then toss into the sugar mixture.

Spread onto prepared baking sheet.

Bake in a 250 degree F oven for 1 hour stirring every 15 minutes.

You may adjust the amount of whiskey I would recommend to start at 3/4 cup, plan ahead this must be refrigerated overnight before serving so make this a day in advance or even better days in advance the longer it is refrigerated the better the flavor will be, it may be stored in the refrigerator for up to 6 weeks, the amounts may be doubled

Ingredients:

1 cup light cream (such as half and half)

1/4 cup heavy  (33-35%) whipping cream

1 (14-ounce) can sweetened condensed milk

1 teaspoon instant coffee granules

2 tablespoons chocolate syrup

1 teaspoon pure vanilla extract (use only pure vanilla)

1 teaspoon almond extract

3/4 cup Irish whiskey, or to taste

Instructions:———————————————

In a blender or food processor combine the light cream with heavy cream, sweetened condensed milk,  coffee granules, chocolate syrup, vanilla, almond extract and 3/4 cup whiskey; blend until very smooth (add in more whiskey if desired).

Store covered in the refrigerator for 24 hours before serving.

Shake very well before serving.

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Make certain that you use a a deep-dish 9-inch pie plate this will not fit into an 8-inch pie dish, and don’t be scant with the amount of spices I usually use a little more than stated, you will need to use 2 cans of sweetened condensed milk one can will not be enough, refrigerate the leftovers for another use…

This pie is best when served the same day it is made and at room temperature when made a day ahead and refrigerated the crust tends to get slightly soft, if you plan on making it a day ahead remove from the fridge a good few hours before serving to bring down to almost room temperature

See my Buttery Flakey Pie Pastry recipe

Servings 8 (one 9-inch pie)

Ingredients:

My family will choose this over a pumpkin pie anytime!

Servings 8

Ingredients:

This is not for anyone with a plain palette it’s is a full flavored Greek dish that is one of my favorites and I make it often, I have listed one whole garlic bulb I would recommend not to reduce the amount in fact you can even add in more!

This will not fit into a 13  x 9–inch baking dish you will need to use a larger size pan, for this the chicken is cut in half do not cut into pieces, remember to check the broth in the pan frequently as it tends to cook down adding in more if needed you may or may not need to add in more…

Serve this with a crusty loaf of bread to dip into the pan juices

Servings 4

INGREDIENTS:

1 whole chicken, sliced in half (about 3 to  3-1/2 pounds)

8 medium red potatoes, peeled (left whole do not slice)

salt & freshly ground black pepper

juice of 2 whole lemons

1/2 cup olive oil

2 tablespoons dried oregano (rubbed between fingers to release the flavors)

1 large garlic bulb (separated into cloves and skins removed or can use two heads!)

1/2 cup sliced green olives

8 tablespoons chicken broth (more if needed to add to the pan while cooking, can use water instead of the broth)

INSTRUCTIONS:————————————————————-

Preheat oven to 425 degrees F (set oven rack to bottom position).

Grease a roasting pan (use a pan large enough to hold the chicken halves and potatoes).

Using kitchen shears cut the chicken down the center between the breasts, then cut down each side of the back bone, then discard the back bone.

Season the chicken halves on both sides with salt and black pepper, then place skin side down in the roasting pan.

In a bowl season the potatoes with salt and pepper then place the potatoes around the chicken.

Sprinkle the whole garlic cloves and olives around the potatoes.

In a bowl whisk the juice of 2 lemons with the olive oil then drizzle over the chicken and potatoes in the pan.

Sprinkle the dried oregano over the top.

Drizzle 2 tablespoons broth into the 4 corners of the pan (do NOT drizzle on top of the chicken or potatoes).

Roast uncovered for about 50 minutes.

Remove from oven turn the chicken skin side up, drizzle the pan juices on top the chicken and potatoes, if the broth has cooked down then drizzle about 1/3 to 1/2 cup more into the sides of the pan if needed.

Continue to cook for another 30-40 minutes or until the chicken is cooked through, you may want to baste with pan juices a few times during cooking (cooking times will vary slightly depending on the size of the chicken).

Serve the chicken with pan juices.

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Easy to make and the perfect to give or serve at the holiday season and did I mention this is so good, since this is broken into smaller pieces I have not listed the yield

Ingredients:

1 (20 ounce) package mint-flavored creme-filled chocolate sandwich cookies (such as Oreo sandwich cookies)

2 (18-1/2 ounce) packages white chocolate

1 cup chopped toasted pecans or walnuts, divided

Instructions:—————————————

Line a 10 x 15-inch jelly-roll pan with wax paper then spray generously with paper with cooking spray.

In a large bowl break HALF of the cookies into coarse pieces then mix in 1/2 cup nuts.
Place 1 package of the white chocolate into a microwave-safe bowl then melt in the microwave; remove then immediately fold into the broken cookie pieces.

Quickly spread the mixture into one end of the jelly-roll sheet.

Repeat the process using the remaining cookies, white chocolate and nuts, then spread the mixture onto the other half of the jelly-roll sheet.

Refrigerate for about 1 hour.

Remove the bark and carefully peel off the way paper.

Break into desired size pieces.

1. Store in a covered container.

Yield 5-1/2 cups (approximately)

Ingredients:

1 (20 ounce) can crushed pineapple

water (mixed with the juice to make 2 cups)

2 (12 ounce) packages cranberries (fresh or frozen, remove and discard any discolored berries)

1 1/4 cups sugar (can use more)

1 tablespoon fresh lemon juice

1/4 teaspoon ground cloves

Instructions:———————————————–

Drain the pineapple thoroughly in a fine sieve set over a large measuring cup (push the pineapple against the sieve to drain out any extra juice).

Place the pineapple juice in a measuring cup.

Add in enough water to the cup to make 2 cups liquid.

Place the liquid in a saucepan.

Add in cranberries and sugar starting with 1-1/4 cups sugar and add in more if desired.
Stir over medium heat until sugar dissolves and the mixture comes to a boil.

Continue to boil until most of the berries pop (you might want to keep a splatter screen or a lid over until the berries are finished popping) and the mixture is thick, stirring occasionally (about 10 minutes) remove from heat.

Add in drained pineapple, lemon juice and cloves; mix until well combined.

Transfer to a bowl and cool to room temperature.

Cover and refrigerate for 24 hours (the sauce will thicken more when chilled).

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