Well...fiddle-dee-dee...I made these the other day to have on hand for Thanksgiving. Yeahhh...that didn't work out so well. We ate them before we even GOT to Thanksgiving.These would be a GREAT if you need to take a little something as a gift during the holidays. I'll be making more of these, for sure!

Scarlett Almonds ~ Sweet and Spicy



1 pound raw almonds
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
¼ - ½ teaspoon cayenne pepper
1 egg white
1 tablespoon water

Preheat oven to 300 degrees

In a large bowl, whisk egg and water until frothy. Add almonds and stir to coat.

In a small bowl, combine sugar, salt, cinnamon, and cayenne pepper.

Pour over almonds and toss to coat.

Spread onto a parchment paper lined rimmed cookie sheet.

Bake for 45 minutes, stirring every fifteen minutes. Allow to cool then separate. Store covered.

Makes 1 pound.

The line-up.

Combine the egg white and the water.

Beat it until it frothy...like this.

Dump in the nuts and stir to coat.

Then dump in the sugar and spices. 

Stir to coat.

Spread out into a single layer on a 

parchment paper lined rimmed 

cookie sheet. Bake them about 45 

minutes making sure to stir every 15 minutes.

Allow them to cool 

then break them apart.

So tasty!!

If you're interested in making your own seasonings for fajitas and tacos....this is the method I use. Really easy and much tastier (and cheaper!) than the packaged stuff you get at the store. If you love Mexican food like we do, then you'll go through this fast. This would be good to use as gifts at Christmastime. Just find some cute jars and get creative!

Fajita Seasoning 

3 tablespoons cornstarch
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
1 tablespoon sugar
2 1/2 teaspoons crushed chicken bullion cubes
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin

Mix all ingredients in a small bowl to combine. Store in a sealed jar to use as needed. Use 3 tablespoons of mixture for fajitas. Makes the equivalent of three purchased fajita mixes.

What you'll need for the fajita mix.

Throw it all in a bowl and combine.

Store in a jar until you're ready to use.

Taco Seasoning

1 ½ teaspoons onion powder
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons crushed dried red pepper flakes
1 ½ teaspoons dried oregano
½ teaspoon dried marjoram
1 tablespoon salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin

Combine all ingredients in a small bowl.  Store in a sealed jar to use as needed.  Use 2 – 3  tablespoons of mixture for tacos. Makes the equivalent of 4 - 6 packages of taco mix.

Here's the stuff for the taco mix.

Stir together in a bowl.

Jar it up until you're set to use it.

Citrus-Pear Honey

Wanna try something yummy? Then try THIS! Who would have thought that pears mixed with a little honey, sugar and orange juice would turn out this scrumptious? And talk about easy! Everything gets mixed in the pot...left alone to thicken and caramelize for a little bit...with a stir every now and then..and the result is golden deliciousness. The citrus flavor comes through just long enough to give you a hint of honey...toning down the pear flavor but blending all together to make for a heavenly mixture of goodness! Great to have on toast, bagels, waffles, french toast.... or your finger! (Not that I'm guilty of that, or anything.) One nice thing about this is that it doesn't make a HUGE amount. I filled one quart jar. BUT...if you want to make it and share, it's easily doubled.

Citrus-Pear Honey

2 tablespoons butter
6 large pears, peeled and chunked
½ cup sugar
1/3 cup honey
1 teaspoon grated orange rind
¼ cup orange juice

Melt the butter in a large dutch oven over medium-high heat. Stir in pears, sugar and honey. Cook for about 30 – 40 minutes until mixture thickens and turns a caramel color. Remove from heat and add orange zest and orange juice. Ladle into a quart sized canning jar. Turn jar upside down and allow to cool and lid to seal down. Store in the fridge.

Serve on toast, waffles or biscuits.

Makes about 3 cups.

Let's go! Peel and chunk up the pears....

..melt the butter.

Add the pears, sugar and honey to the pot!

Let it lightly boil until you can see it thicken and caramelize.

Then add the orange juice and orange zest.

Give it a stir.

I put mine in a jar, but it can go in almost anything.

Christie's Pie Dough

For those of you who have struggled with pie dough...here's the perfect recipe. I got this from a friend in California a few years ago and I've never found one I like better than this. It turns our perfect for me every time. It's never too late for pie!

Christie's Pie Dough

2 cups flour
1 cup butter flavored Crisco
¾ teaspoon salt
1/3 cup milk

Cut shortening into 1 and 2/3’s cup of flour and the salt until mixture looks crumbly. Mix 1/3 cup milk and remaining 1/3 cup flour into a paste and mix into flour/shortening mixture. Combine until it comes together but do not overmix as the dough will be tough.  Gather into a round and wrap in plastic and chill for at least 30 minutes. Roll out to desired size and place in pie plate.

This dough makes one large pie shell or can be cut in half to make two small pie shells.

This dough freezes very well and can be doubled easily.


This is all you need to make the best pie dough ever.

The shortening and 1 and 2/3's cups of flour getting to know each other.

The remaining 1/3 cup flour and the milk getting chummy.

Everyone getting to know each other.

Here's everything all combined and ready to be chilled.

Our little dough ball. The recipe makes 3 about this size.

I roll mine out between sheets of plastic wrap. 

It makes it easier for me to put the dough in the pie plate.

Here's the dough almost ready for an apple pie.

And this crust I baked for a coconut cream pie.

So last night was one of those nights where I was drawing a blank for dinner. Nothing sounded good....really wasn't in the mood to be creative....basically I just didn't want to cook. I know, how unlike me, huh? Anyway....I needed to go to the grocery store for unrelated grocery items so my IT guy and I went on a very exciting date to Walmart. Little did I know when I walked into that store, that I would find something that would make my IT guy so incredibly happy....and therefore make ME happy. It was green....it came in a can....and it's something that we can't find a decent variety of here in the south. But no more!!! As I was reaching for my normal brand of this item...I spied another brand. A new brand. A brand sent from heaven above. None other than whole Hatch Green Chilies!! Some of you may scoff...some of you may think I'm a green chili snob...and maybe I am...but until you've lived somewhere that doesn't sell a favorite item of yours....don't judge!! This is a find of gastronomic proportions! I snagged a can...thinking I'd get just one...just in case they weren't any good (oh ye of little faith). But when my IT guy saw the one can in my cart...he made a bee-line over to the international food aisle and grabbed another one. We smiled all the way out the store...all the way home..all the while planning on using these little lovelies for our dinner...which I was all of a sudden very excited about. But would they live up to our expectations? Can I just say? Yes. Yes, they did. And the nice thing about this "recipe" is you can make them for one person or for a crowd. Please, please....if you are in any way a green chili fan...try this. You'll love it.

Chili Cheese Burritos

Flour tortillas – 12 inch
Whole green chilies
Sharp cheddar cheese slices
Salt

Place one flour tortilla on a paper plate. Place three pieces of sliced cheese (1x3 inches) on top of tortilla. Slice open one whole chili and remove seeds.Or leave them in if like to walk on the wild side. Place chili on top of the cheese slices and give it a GOOD dose of salt. Green chilies need salt!! Place in microwave for 45 seconds to 1 minute. Roll flour tortilla burrito style and eat up!

This is all you need right here.

Fillet the green chili and remove the seeds. Or leave them in if that's how you roll.

Place the cheese on the tortilla.....

Add the chilies on top of the cheese. Make sure you have a good chili to cheese ratio. And don't forget the salt!!!

Roll up burrito style......

....and eat up!

Pretty-Close Mocha Frappachinos

Okay....did I find something you coffee frappachino lovers are going to enjoy. For those times when you can't make it to your favorite coffee house....or you're up late at night and need something to keep you going.....or your hair is in a tangled mess from a bad night's sleep and you're too embarrassed to be seen in public...or because you missed out at the big sale at Macy's....try this recipe for a good substitute.


Pretty-Close Mocha Frappachinos

For the coffee ice:
2 cups leftover coffee
3 tablespoons sugar

Combine coffee and sugar and freeze in an ice cube tray. (I don't have ice cube trays so I used my granddaughters Popsicle mold.)


For the chocolate syrup:
2/3 cup sugar
1/2 cup unsweetened cocoa powder
1 ounce milk chocolate, finely chopped (I've used chocolate chips...worked fine. I also used a milk chocolate candy bar...also worked great.)
1 1/2 teaspoons honey
1/2 teaspoon vanilla extract


For the frappes:
1 cup milk
Whipped cream, for topping

Directions:

Make the coffee ice:
Stir the sugar into the coffee until dissolved. Pour into a 16-cube ice-cube tray and freeze until solid, about 3 hours or overnight.

Make the chocolate syrup:
Combine the sugar and cocoa powder in a saucepan and slowly whisk in 2/3 cup hot tap water. Bring to a simmer over medium heat, whisking, until the sugar dissolves, 3 to 5 minutes; do not boil. Remove from the heat and stir in the chocolate, honey and vanilla until smooth. Transfer to a bowl and refrigerate until cool. (I put the pan in my kitchen sink sitting in cold water and ice.)

Make the frappes:
Puree 8 coffee ice cubes, 1/2 cup milk, 1/3 to 1/2 cup chocolate syrup and 1 cup plain ice in a blender until smooth. Pour into 2 glasses, then repeat to make 2 more drinks. Top with whipped cream and more chocolate syrup.

For an extra special treat....I drizzled the inside of my glass with some of the chocolate syrup along with some caramel syrup. Yum!

Here's the stuff....

Chop, chop...

...stir, stir....

...add chocolate and stir, stir...

.....blend, blend....

...drink, drink!!

Carolina Marmalade

Not yo’ mama’s mamalade. Peach me, I must be dreaming. Old schoolmarm-alade.
Sorry. I got carried away with the bad puns.

Did you know that South Carolina produces more peaches than any other state in the U.S.? Yes...even more than Georgia, aka, The Peach State. Well, we are in high peach season here in the upstate and I had a “hankerin” for some homemade peach jam. So, I sent Jon down to the local fruit stand to get me some fresh peaches. He scored! The guy that ran the place gave him thirteen peaches for $1.00!! Yes, $1.00. One. One dollar. Yay! So yesterday was the day to jam. Jammin’. We be jammin’. Again, sorry. Anyway. Here’s the deal-io on the recipe. It’s SO good. It doesn’t just have peaches and sugar. Oh no. All kinds of textures and flavors are going on in there. Coconut, cherries, orange juice and almonds. Yep, you heard me. Almonds. This is more than jam….its an indescribable, palate pleasing cacophony of tongue pleasing sensations. (Wow…that’s a lot of big words for me.) You have GOT to try this. Trust me. Your tongue and the tongues of your family members will thank me.

Carolina Marmalade

5 cups peeled and mashed ripe peaches (about 9 - 10)
1 1/8 cups orange juice concentrate – thawed
7 ½ cups sugar
3 6-ounce packages of Certo
1 ½ cups flaked coconut
¾ cup slivered almonds
20 maraschino cherries – cut in 1/4 ths
1 teaspoon butter

Combine mashed peaches and orange juice concentrate in a very large pan. Stir in sugar and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in Certo, coconut, almonds and cherries. Return to heat. Skim off foam with a metal spoon. Keep skimming and stirring for seven minutes. Add butter during 7 minutes. Ladle into clean jars and seal. Place marmalade in refrigerator.

NOTE: I do not seal these in the typical "canning way". I ladle the jam into CLEAN, STERILIZED jars up to an inch below the top of the jars. Place the lids and rings on then turn the jar over and let it set until cool. When you flip it over you should be able to see the lid is sealed down nice and tight. Then place the jars in the fridge. They keep this way for a long time.

Our cast of characters

Peaches!!!

As it boils, it will start to foam...like this

You'll need to skim the foam off with a spoon

All done boiling with the other ingredients added.....

Aww...look! Look at the yumminess!!