2 cups nuts
3 Tablespoons melted butter
1 Tablespoons sugar
1 Teaspoon cinnamon
1/4 Teaspoon cayenne pepper
Mix all ingredients except nuts and stir until blended.
Add nuts and stir until they are coated.
Bake at 350 degrees on a baking sheet lined with parchment paper. If nuts are already toasted cook for 5 minutes. If they are raw, cook for 10 minutes stirring once half way through. If nuts are not already salted you can add salt to taste when they come out if the oven.
Use the lemon cookie recipe I posted already. Substitute key lime juice for the lemon. Bottle key lime juice is fine. Bake at 350 degrees for 11 minutes.
Make a glaze from 1/4 c powdered sugar and 1 1/2 teaspoon key lime juice. Let the cookies cool. Spread on the glaze and sprinkle just a tiny pinch of zest to make them pretty.
Or...you can roll them in the powdered sugar as I described in the lemon cookie recipe.
2 cups grated cheese sharp or extra sharp
1 stick softened butter
1 1/2 cups plain flour
1/4 to 1/2 teaspoon cayenne depending in your heat tolerance
1/4 teaspoon pepper
1 teaspoon corse salt
1/8 teaspoon garlic powder
1/2 cup chopped pecans
Can do this by hand or use a mixer. Mixed together cheese and butter. Mix dry ingredients together. Add to cheese and butter mixture 1/2 cup at a time. Pinch off dough and roll into balls. The size of the balls is up to you. Place on a baking sheet lined with parchment paper. Use a fork to press each ball down. You can do a second time in the opposite direction if you'd like. Dip the fork in flour or water to keep it from sticking to the dough. Bake at 375 degrees for 15 minutes. Let cool on a rack.
FYI...it's OK to add 1-2 Tablespoons of ice water if the dough is too dry.
You can also roll the dough up in wax paper to make a "log ", chill in the refrigerator for about 30 minutes, slice and bake.
1 cup white sugar
1 cup brown sugar
3 eggs
1 cup vegetable oil
3 teaspoons vanilla
3 cups self rising flour
4 teaspoons ground cinnamon
2 cups grated zuchini
1 cup chopped nuts
Raisins can also be added of you like
Mix all wet ingredients them add dry ingredients. Fold in zuchini and nuts last. This would also be the time to add rausins.
Bake at 350 for 25 minutes
1 bock of Feta Cheese
4 cups cherry or grape tomatoes
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic finely minced
1/4 cup diced fresh basil
8 ounces pasta cooked according to directions. I used Penne but any smaller pasta will do.
Put the block of feta in the center and pour the tomatoes around it.
Bake at 400 degrees for 35 minutes. Stir together with the remaining ingredients, pasta last.
You could serve as a side dish or add grilled chicken to make it a meal.
My sweet daughter in law, Becky, gave me this recipe.
2 1/2 pounds boneless breast or thighs.
28 ounce can of green enchilada sauce
24 ounces chicken broth
1 cup half and half or heavy cream
2 cups Monterey Jack cheese
4 ounces cream cheese
4 ounces salsa Verde
Salt and pepper to taste
In a crock pot sprayed with PAM, lay the chicken in the bottom. Can be frozen but cooking time will be longer. Add enchilada sauce and broth and cook on low for 6-8 hours or until chicken is done. Remove chicken and shread. Return chicken to crock pot. Add Jack Cheese, cream cheese and salsa verde and half and half. Turn on warm and stir frequently till cheeses are melted. Serve and enjoy with tortilla chips. Suggested toppings are avocado, cilantro and cream cheese. Substitute Pepper Jack cheese for Monterey Jack for an extra kick.
