Candied Pecans

3 tablespoons light corn syrup

1 ½ tablespoons sugar

½ teaspoon salt

¼ each teaspoon of fresh ground black & cayenne pepper

1 ½ cups pecan pieces

 

Mix all ingredients and pour onto a baking sheet lined with non-stick foil.  Bake in a 325-degree oven for about 5 minutes and then stir pecans with a fork and continue to bake until pecans are golden, and the coating is bubbling about 10 minutes.  Remove from oven and quickly move pecans apart with a fork.  Cool and then store in an airtight container. 

 

M's Crab Cakes & Optional Topping Lemon Aioli

 1 egg

1/2 teaspoon Dijon Mustard

1 teaspoon fresh minced parsley

2- 4 tablespoons mayonnaise

salt, pepper, cayenne pepper 

1 pound lump crab meat

1 cup panko bread crumbs

1 tablespoon olive oil

1 tablespoon butter

Beat egg, then add everything but the crab meat, mixing well. Fold the shelled crab meat and panko bread crumbs into the egg mixture. Form into patties and chill until ready to cook.  Over medium heat in a large skillet or griddle melt the butter and then add the olive oil. Cook the crab cakes until golden brown for 5-6 minutes on each side. Serve plain or with your favorite topping.

Lemon Aioli

1/2 cup mayonnaise

1/2 cup sour cream

1 lemon - zested and juiced

2 tablespoons olive oil

1 tablespoon fresh minced parsley

1/4 teaspoon garlic powder

1/2 teaspoon Justice Seasoning by Penzeys

1/4 teaspoon dry mustard

black pepper together 

Whisk or shake all ingredients together mixing well. Chill for several hours before serving if you can. 

BBQ Sauce

1  24-ounce bottle ketchup

¼ cup of apple cider vinegar

¼ cup brown sugar

1 ½ tablespoons Worcestershire sauce

2 teaspoons onion powder

1 tablespoon Dijon mustard

2 teaspoons paprika

1 teaspoon liquid smoke (you could add more if you prefer a smokier BBQ sauce)

1 teaspoon black pepper

 

Directions:

Combine all ingredients in a saucepan, and whisk to combine. Simmer for about 5 minutes (or longer if you prefer a thicker texture). Store for up to two weeks in the refrigerator.

Carolina Style Barbecue Sauce for Pulled Pork

 Ingredients:

1 cup apple cider vinegar

1 cup ketchup or ¾ ketchup & ¼ chili sauce

1/2 cup brown sugar

1/3 cup yellow mustard

1 tablespoon onion powder

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon salt

Dash of Worcestershire sauce

 

Directions:

Measure everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.

Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.

Remove from the heat and store in a one-pint mason jar in the fridge for up to 2 weeks.

Parmesan Cheese Sauce

3 cups whole milk **see note!

1/2 teaspoon salt

1/2 teaspoon freshly ground nutmeg or 1/4 teaspoon dried nutmeg

white pepper to taste

Dash cayenne, optional

1/2 cup grated Parmesan Cheese

 

Melt butter over medium heat and whisk in flour.  Cook whisking for at least 2 minutes or until starts to turn golden but not brown.  Slowly whisk in the milk and bring to a boil then reduce the heat to a simmer and cook for 10, whisking very often.  Add the cheese and spices and whisk until nice and smooth.  Simmer for 2 minutes more and then remove from the heat and use as desired.  

 

 **I one large can evaporated milk and then regular milk to make up the 3 cups.  I find this combination very rich without using cream.  

T’s Coconut Pecan Granola

  Ingredients:

1 ½ cups old-fashioned oats

¼ cup honey or syrup of choice

2 – 3 tablespoons brown sugar

1/3 cup coconut oil, melted

½ cup unsweetened coconut chips

½ - 1 cup pecans – chopped or whole

½ teaspoon cinnamon

¼ teaspoon salt

½ teaspoon vanilla

 

 

Instructions:

Preheat oven to 275 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Melt the coconut oil, then in a large bowl mix the coconut oil with the honey, brown sugar, salt, cinnamon, and vanilla stirring well.  Add oats, coconut, and pecans, to the bowl. Stir well to evenly coat the dry ingredients with the melted honey and coconut oil. Spray a baking sheet and then spread the granola mixture in an even layer on the baking sheet and bake for 60 minutes, stirring every 20 minutes. Remove from the oven and allow to cool for at least 15 minutes.  The granola will be a bit soft when first removed from the oven, then get crunchy as it cools.  Store tightly sealed dish or Ziplock bag at room temperature for 2-3 weeks or in the freezer for 3-4 months.

T's Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

2 cups nuts, I used pecans & walnuts

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup melted coconut oil, I use refined liquid coconut oil

½ cup maple syrup or honey

1 teaspoon vanilla extract

½ cup coconut ~ optioned

 

Preheat oven to 350 degrees, and line a large, rimmed baking sheet with non-stick foil. In a large mixing bowl, combine the oats, nuts, salt, and cinnamon. In a small bowl mix together the oil, maple syrup, and/or honey and vanilla. Poor oil mixture over the oat mixture and mix well. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until lightly golden, about 20 - 30 minutes, stirring halfway.

Let the granola cool completely, undisturbed (at least 45 minutes). Break the granola into pieces with your hands if you want to retain big chunks or stir it around with a spoon if you don’t want crumbly granola. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. 

T’s Pimento Cheese Spread

 

 

8 ounces grated Cabot Sharp Cheddar Cheese

8 ounces cream cheese- softened              

4-ounce jar of diced pimento – drained

½ - 1 cup mayonnaise

heavy dash cayenne

dash garlic powder

 

 

Mix all in a food processor and chill.

Teri’s Granola #2

 

2 cups Old Fashioned Oats

2 cups Uncle Sam’s Cereal

1 cup All-Bran Original Cereal

1 cup nuts, I used almonds and pecans

1 cup coconut

Mix together in a large mixing bowl and set aside.

 

1/4 cup Dark Karo Syrup

1/4 cup Lite Olive oil or oil of choice

1/4 cup dark brown sugar

1-2 tablespoons honey

1 1/2 teaspoons vanilla

1/4 teaspoon salt

Mix all together and pour over the oats mixture.  Spread out on a baking sheet or sheets lined with non-stick foil and bake in a 225-degree oven for about an hour, stirring once or twice as it bakes.

 

Store in air-tight containers or Ziploc bags.

 

*I used the granola warm on top of Fage 2% mixed berry yogurt and it was heavenly!!  Enjoy!!

Teri’s Granola

 

3 cups old-fashioned oats

1 cup wheat germ

1 cup Uncle Sam cereal- ** see note below

½ – 2/3 cups almonds and pecans or walnuts

¼ cup brown sugar

¼ cup syrup

¼ cup olive oil- I use light olive oil

¾ teaspoon salt

1-2 teaspoon vanilla

1 teaspoon coconut extract- optional

 

 Mix all dry ingredients then add the syrup and olive oil that have been mixed together.  Spread out on cookie sheets and bake @ 250 for 1 hour, stirring about every 15 minutes.   Cool and store.  I store mine in a large zip-lock bag and then keep it in the refrigerator.  You may want to half this recipe or you can freeze some of it for later!

  

Raisins and other dried fruit are better added to the granola as you use it.  

Evelyn’s Lemon Curd

 

4 lemons, 10-12 tablespoons

4 large eggs, room temperature, beaten well

1-pound sugar, 2 cups

4 ounces butter

 

Grate lemon rind.  Squeeze the juice of the lemons and strain the juice into a double boiler.  Add the grated rind, beaten eggs, sugar, and butter.  Over low heat cook and stir with a wooden spoon until sugar is dissolved.  Continue to cook until curd thickens; stir frequently and do not allow to boil. Pour into warm jars and refrigerate when cool.  Will keep it for weeks!  

Teri’s No Bake Granola Bars

 

1 ½ cups Rice Krispies

½ cup Uncle Sam’s Cereal

1 ½ cups quick-cooking oats

½ cup brown sugar, packed

½ cup dark corn syrup

¾ cup reduced-fat peanut butter (or can use regular peanut butter)

1 teaspoon vanilla

½ – ¾ cup pumpkin seeds, toasted, nuts, coconut, or Craisins, I used all

 

DIRECTIONS:

Lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.  In a large bowl combine Rice Krispies cereal, oats, and raisins.  In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.

Immediately remove from heat and stir in the peanut butter and vanilla until well combined.  Pour over the dry ingredients in the bowl; mix to combine.  Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.

Transfer the mixture into a prepared baking dish, then using slightly wet hands push evenly down into the pan.  While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.  Chill until firm.

T’s Salsa

1 can of black olives

2-3 greens onions

1 -4 ounce can green chilies

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 clove garlic

Dash red pepper

4 tomatoes- seeded and chopped into small pieces

 

Tortilla Chips

 Mince all but tomatoes together in a small food processor.  Then pour the mixture over the tomatoes, mix well, and chill.

Mayonaise

 2 egg yolks

1 teaspoon dry mustard

½ teaspoon salt

Pinch of cayenne Pepper

¼ cup lemon juice

1 cup olive oil

1 cup canola or sunflower oil

In food processor beat yolks until thick and lemon-colored.  Add the seasoning and half of the lemon juice.  Mix in while the food processor is running using the whole in the plunger, drip the oils into the egg mixture. Then slowly add the rest of the lemon juice and beat well. Pour into a mason jar and store in the refrigerator.

Ranch Dressing Mix

1/2 cup buttermilk powder

2 - 3 tablespoons dried parsley

1 teaspoon dried dill

1 tablespoon onion powder

½ - 1 teaspoon Penzeys Justice - optional

1 1/2 teaspoons garlic powder

½  teaspoon salt

1/2 teaspoon pepper

1 teaspoon chives - optional

Directions:

Combine all ingredients and mix well. Place in an airtight container and store up to 6 months.

To Make Dressing:

Add 3 tablespoons ranch seasoning mix, 1/2 cup mayonnaise, 1/2 cup sour cream, and 3/4 cup milk. Stir until well combined and refrigerate at least 20 minutes before serving.

** I use this in recipes that call for a tablespoon or more of Ranch Dressing Mix.  It is great added to mac & cheese!!

T’s Coconut Pecan Granola

Ingredients:

1 ½ cups old fashioned oats

¼ cup honey or syrup of choice

2 – 3 tablespoons brown sugar

1/3 cup coconut oil, melted

½ cup unsweetened coconut chips

½ - 1 cup pecans – chopped or whole

½ teaspoon cinnamon

¼ teaspoon salt

½ teaspoon vanilla

Instructions:

Preheat oven to 275 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.

Melt the coconut oil, then in a large bowl mix the coconut oil with the honey, brown sugar, salt, cinnamon, and vanilla stirring well.  Add oats, coconut, pecans, to the bowl. Stir well to evenly coat the dry ingredients with the melted honey and coconut oil. Spray a baking sheet and then spread the granola mixture in an even layer on the baking sheet and bake for 60 minutes, stirring every 20 minutes. Remove from the oven and allow to cool for at least 15 minutes.  The granola will be a bit soft when first removed from the oven, then get crunchy as it cools.  Store tightly sealed dish or Ziplock bag at room temperature for 2-3 weeks or in the freezer for 3-4 months.

T’s Homemade Salsa Dip

2 large tomatoes peeled and diced small

1 can black olives diced

1 clove garlic grated

1/8 teaspoon red pepper flakes

black and white pepper to taste

2 tablespoons lime juice

1 tablespoon EVOO

2 to 3 tablespoons Mt. Olive diced jalapeno’s

Mix well and chill for several hours. Serve with tortilla chips of choice.

Evelyn’s Lemon Curd

4 lemons, 10-12 tablespoons

4 large eggs, room temperature, beaten well

1 pound sugar, 2 cups

4 ounces butter

Grate lemon rind.  Squeeze the juice of the lemons and strain the juice into a double boiler.  Add the grated rind, beaten eggs, sugar and butter.  Over low heat cook and stir with a wooden spoon until sugar is dissolved.  Continue to cook until curd thickens; stir frequently and do not allow to boil. Pour into warm jars and refrigerate when cool.  Will keep for weeks!  

T's Salsa

1 can black olives

 2-3 greens onions

1 -4 ounce can green chilies

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 clove garlic

Dash red pepper

4 tomatoes- seeded and chopped into small pieces

Tortilla Chips

Mince all but tomatoes together in a small food processor.  Then pour mixture over the tomatoes, mix well and chill.

Pimento Cheese

8 ounces cream cheese, you can use lowfat, softened
8 ounces Cabot Cheddar cheese, grated
4 ounce jar diced pimento, drained
1/2 cup mayonnaise, approximately
dash cayenne
dash Cholula hot sauce, or more depending if you like heat like we do!
dash garlic powder

Grate cheddar cheese in food processor, and then remove cheese from food processor and set aside. Now remove grating disk and add blade to food processor and then all ingredients except the grated cheddar cheese and the diced pimento.  Pulse food processor until all ingredients are mixed well.  Add in the cheese and pimento and pulse just until mixed.  Store in airtight container in the refrigerator.