Spiced Mixed Nuts

Ingredients:

- 1 large egg white
- 2 teaspoons vanilla extract

- 4 to 5 cups mixed nuts (almonds, pecan halves, walnuts, cashews, peanuts, etc.)

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 to 4 teaspoons ground cinnamon
- 1 to 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt

- 2 tablespoons water

Directions:  

In a large bowl, whisk together the egg white and vanilla until blended. Stir in the nuts.

In a small bowl, mix the sugars, spices, and salt. Add to nut mixture; toss to coat.

Transfer to a greased 3-quart slow cooker. Cook, covered, on high for 1 1/2 hours, stirring every 15 minutes. Stir in water. Cook, covered, on low for another 20 minutes.

Spread onto waxed paper. Cool completely.

Cranberry Cream Cheese Muffins

A full recipe makes 24+ regular-sized muffins, or 24 mini muffins plus about 18 regular muffins. 

Ingredients:

- 1 cup butter, softened
- 8 oz cream cheese, softened
- 1 1/2 cups sugar

- 4 eggs
- 1 1/2 teaspoons vanilla extract

- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt

- 2 cups fresh or frozen cranberries
- 1/2 to 1 cup chopped pecans

(Optional: 2 cups powdered sugar + 3 tablespoons milk)

Directions:

Preheat oven to 350F. Grease 24 muffin tins (or line with paper liners).

In a large bowl, cream the butter, cream cheese, and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Combine flour, baking powder, and salt. Stir into the creamed mixture just until moistened.

Fold in cranberries and chopped pecans.

Fill muffin cups 2/3 to 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans.

If desired, combine powdered sugar and milk; drizzle over muffins.

Oreo Buckeyes

Here's a flexible recipe which could take many substitutions: cream cheese instead of peanut butter, any kind of cookies instead of Oreos, and any type of chocolate and toppings. 

Ingredients:

- crushed Oreos
- peanut butter (creamy or crunchy)
- powdered sugar

- chocolate chips (any variety)
- shortening

- chopped peanuts or other toppings

Directions:

Start with about 18 crushed Oreos. Mix in about 1 to 1 1/2 cups of peanut butter, then as much powdered sugar as needed to bring to a consistency that is easy to work with. Roll into balls. Freeze for several hours.

Melt chocolate chips with a small amount of shortening as needed to create fluid dipping consistency. Dip the frozen truffles in the melted chocolate, then place on a wax paper-lined cookie sheet. Sprinkle with chopped peanuts or other toppings. Refrigerate to harden.

Mini Ham & Cheese Quiches

Ingredients:

- 1 cup salad croutons
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup chopped fully cooked ham

- 4 large eggs
- 1 1/2 cups milk
- 1 1/2 teaspoons dried parsley flakes
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon onion powder
- dash of pepper

Directions:

Preheat oven to 325F. Grease 12 muffin cups.

Divide croutons, cheese, and ham among the muffin cups.

In a large bowl, whisk the remaining ingredients together until blended. Divide egg mixture among the muffin cups.

Bake for 15-20 minutes, or until a knife inserted near the center comes out clean. Let stand for 5 minutes before removing from pans.

Buttermilk Cocoa Bars

With a cake-like texture and chocolate frosting, this recipe is actually easier than the end-product appears. Substitute plain or vanilla yogurt for the buttermilk, if needed. The recipe can be doubled and baked in a 15x10" pan. 

Ingredients:

- 1/2 cup butter
- 2 tablespoons baking cocoa
- 1/2 cup water

- 1 cup flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt

- 1/4 cup buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 3 to 4 drops red food coloring (optional)

- 1/4 cup butter
- 2 tablespoons baking cocoa
- 2 tablespoons buttermilk

- 1 to 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- dash of salt
- 3/8 cup chopped almonds (optional)

Directions:

Preheat oven to 350 degrees. Grease an 8x8" or 9x9" baking pan. 

In a small saucepan, bring the first 3 ingredients just to a boil. Cool.

Meanwhile, in a medium bowl, combine the flour, sugar, baking soda, and salt. Add the cocoa mixture and buttermilk. Mix well. Beat in the egg, vanilla, and food coloring (optional).

Pour into the prepared pan. Bake for approximately 20 minutes.

For frosting, melt 1/4 cup butter with 2 tablespoons cocoa powder and 2 tablespoons buttermilk. Stir in the powdered sugar, vanilla, and salt. Spread over warm cake. Garnish with chopped almonds, if desired.

Cheesy Green Bean Casserole

This was a big hit at Thanksgiving 2015!

Ingredients:

- 6 slices thick cut bacon

- 2 tablespoons salted butter (substitute 1 T bacon fat, if desired)
- 1/2 medium yellow onion
- 1/2 teaspoon garlic puree or minced garlic
- 1/4 cup flour

- 1 cup beef broth (I used cauliflower broth leftover from cooking cauliflower)
- 1/2 cup heavy cream (light cream is good)
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon salt

- 24 oz frozen green beans, defrosted

- 4 to 6 oz blended Cheddar and Swiss shredded cheese
- 3 oz French fried onions (I like Good Graces Gluten free brand)

Directions:

Preheat oven to 375F. Use a 7x11 or similar pan.

Cook bacon in skillet. Remove and drain most of fat. Melt butter over medium heat in same pan. Add onions and garlic. Cook until onions are soft (not browned). Add flour. Stir; the mixture will form a paste.

Add beef broth. Bring to a low boil. With a whisk, begin mixing until combined. Add heavy cream, pepper, and salt. Add 1/2 of the bacon pieces.

Combine the green beans and bacon soup mixture. Transfer to pan. Top with cheese, French fried onions, and remaining bacon.

Bake for 20-30 minutes.