2-Sticks Unsalted Butter
Your favorite spices
Cut open pumpkins and harvest all the seeds-discard the “icky” center goo.
Wash seeds thoroughly under running water-removing all the goo.
Split seeds between 2 large sheet pans-Let dry for 15-30 minutes on pans
Add favorite spices to melted butter. My favorites include but not limited to:
(garlic salt/powder, onion salt/powder, cayenne pepper, black pepper, lemon pepper)
Bake at 225° for 1-2 hours; stirring every 15-30 minutes.
Bake until golden brown.
Season to Taste
- 1 Cup of your Favorite Popcorn
- 4 TBS. Canola Oil
- 1 Stick Unsalted Butter-Melted
- 2 tsp. Garlic Salt
- 2 tsp. Black Pepper
- ½ Cup Freshly Grated Parmesan/Romano Cheese
Place popcorn and oil in a large pot. Pop your popcorn until it is light and fluffy. Melt butter. In a large bowl, place ½ of the popped popcorn, ½ of the melted butter, ½ of the grated cheese, ½ of the garlic salt and pepper. Stir popcorn. Repeat the above step with the remaining ingredients. Season to taste.
FYI: keep your popcorn in the freezer to preserve freshness. Inexpensive, quick and easy recipe for when you need a snack to pass!
- 5 cups Oats
- ½ cup Canola Oil
- ½ cup Light Agave
- 1 cup Sliced Almonds
- 1 cup Coconut
- ½ cup Sunflower Seeds
- 2 TBSP Chia Seeds
- 2 TBSP Cinnamon
- 1 cup Dried Berries (optional)
Preheat oven to 325°. Toss the oats, almonds, coconut, sunflower seeds, chia seeds & cinnamon in a large bowl. Add canola oil and agave to completely coat oat mixture. Spread evenly on a baking sheet and bake for 40 minutes, stirring occasionally. Let cool and add berries.
This was a gift from my niece Caitlin. She stored the mixture in a mason jar and gave as Christmas gifts. Thank you my love!
- 14 oz. bottle of Catsup
- 1 cup Sugar
- 1 cup Bourbon
- 2 packages of Little Smokie’s or Weiner’s
Mix all ingredients. Slow cook for 8 hours.
This is in honor of my nephew Dan….this is a favorite Christmas Eve side!
- 1 Dozen Eggs
- 1-2 tsp. Horseradish
- 1-2 tsp. Yellow Mustard
- ¼ Cup Miracle Whip
- 1 Medium Dill Pickle diced
- Hot Sauce
- Salt & Pepper to Taste
Place the 12 eggs into a heavy sauce pan and fill with water to cover. Bring eggs to a boil. Boil for 5 minutes. Removed from heat and let eggs rest in the water for 20 minutes. Pour out water and add cold water to cover eggs. Refrigerate for 30 minutes. Remove eggs from water. This is a fail safe way to make the perfect hard-boiled egg. The yolks turn out nice and creamy and yellow with no “greying” of the yolks. The eggs are also easy to peel.
Peel the eggs, slice in half (see picture) and remove the yolks into a small mixing bowl. Place the whites of the eggs on a platter.
With a folk, mash the yolks to a smooth consistency. Add the rest of the ingredients to the yolks and mix. Adjust the horseradish, yellow mustard and hot sauce. Add salt and pepper to taste. Fill the whites of the eggs. Sprinkle with paprika and chopped chives
- 3-large Avocado’s
- ½ of a Lime-squeezed and zested
- 1-Jalapeno Pepper finely diced
- 1-small Onion finely diced
- 1-TBS. Sour Cream
With a fork mash Avocado’s to a chunky consistency. Stir in remaining ingredients. Can be refrigerated for a few hours.
Serve with homemade tortilla chips.
- 6-large Flour Tortilla Shells
- 3/4 cup melted Butter
- ½ tsp. Garlic Salt
- ½ tsp. Lemon Pepper
Preheat oven to 300°. Melt Butter. Mix in seasoning.
Butter top of 1st shell. Butter top of 2nd shell and place on top of 1st shell. Continue until all shells are buttered. Cut stack of shells into 8ths. Separate shells and place on 2 large cookie sheets. Bake for 15 minutes or until brown. Watch so they do not burn. Serve with guacamole.
If serving with other dips or salsa you can sprinkle with additional seasoning for added flavor.
- 1 cup Brown Sugar
- 2/3 cup Peanut Butter
- ½ cup Karo Syrup
- ½ cup melted Butter
- 2 tsp. Vanilla ( I recommend the vanilla from the Spice House-link listed below)
- 3 cups Oatmeal
- ½ cup Coconut
- ½ cup Sunflower Seeds
- ½ cup Raisins
- 1/3 cup Wheat Germ
- 2 TBS. Sesame Seeds
- 1 cup Miniature Chocolate Chips
Mix together, pat into a 9 x 13 inch pan and bake at 350° for 20 minutes. Cut into bars.
- 5 cup Wheat Chex cereal
- ½ stick Butter
- 1/3 cup Brown Sugar
- 2 TBS. Light Corn Syrup
- 1 tsp. Ground Cinnamon
- 1 tsp. Ginger
- Cayenne Pepper (I like these spicy so start small and add as needed after baking)
- ½ cup Salted Almonds
- ½ cup Salted Sunflower Seeds
- 1 (7 ounce) package Sun-Maid Dried Fruit Bites
- ½ cup Sun Dried or Golden Raisins
In a large bowl mix cereal, almonds, sunflower seeds, fruit bites and resins. Pour onto a large cookie sheet covered with foil or parchment paper.
In a microwaveable bowl, microwave butter, brown sugar, light corn syrup, cinnamon, ginger and cayenne pepper uncovered on high for about 2 minutes, stirring after 1 minute. Pour over cereal, nuts and fruit. Stir gently to mix. Bake at 275° for 15-20 minutes stirring ½ ways through. Cool and store in an air tight container or freezer bag.
- 1 package of Hidden Valley Ranch Dip mix
- 2 tsp. Lemon Pepper
- 1 bottle Orville Reddenbacher Popcorn Oil
- 2 pounds Pretzels
Mix together Hidden Valley Ranch Dip mix and Lemon Pepper. Place pretzels in a large storage container and pour mix over pretzels. Drizzle popcorn oil over pretzels and mix well.
Continue to stir occasionally for the next 24 hours.