2 Tablespoons butter
2 cups walnuts *
½ cup brown sugar
2 teaspoons ground cinnamon **
In a large pan heat butter over medium heat until melted.
Add brown sugar, cinnamon, and walnuts to the pan and stir continuously until the sugar is dissolved (about 3-4 minutes).
Using a slotted spoon or spatula remove walnuts from the pan to a baking sheet that has been lined with parchment paper or a silicone baking mat.
Allow to cool completely for 1 hour. The walnuts can be stored in an airtight container for up to 2 weeks.
* You can substitute with pecans, or nut of your choice.
** You can play around a bit with the seasonings. Allspice, pumpkin pie spice, apple pie spice, or any other spice you like.
2 tablespoons brown sugar, firmly packed
2 teaspoons butter
2 teaspoons light corn syrup
1/8 teaspoon salt
1 cup pecan halves
Combine brown sugar, butter, corn syrup and salt in a large skillet.
Stir over medium heat until butter is melted.
Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.
Spread pecans in single layer on parchment paper and cool completely.
6 eggs, large
2 Tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp cayenne pepper
2 tsp curry powder
salt, to taste
paprika, for garnish
2 Tbsp crispy onions, for garnish
Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
When the water boils, cover the pot and remove it from heat. Allow to sit for 12 minutes, then drain. Fill the pot with cold water – add ice if possible and let sit for 10 minutes.
Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
Sprinkle with paprika and the onion pieces and serve chilled.
6 slices bacon, finely chopped
3 shallots, minced
1 red bell pepper, minced
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
2 (16 ounce) jars pepperoncini
In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for up to one day