Tuesday, December 27, 2011

Ranch Oyster Crackers

New Year's almost here! This recipe was popular at parties about 20 years ago, so it deserves to make a comeback. I'm thinking a little cayenne pepper would make it even better!

Ranch Oyster Crackers

12-16 ounces plain oyster crackers
1 package dry Ranch Buttermilk Dressing Mix
1/4 teaspoon lemon pepper
1/2-1 teaspoon dill weed
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
3/4-1 cup canola oil

Combine the Ranch Dressing mix and the oil.  Add the dill weed, garlic powder, lemon pepper (and cayenne-optional).  Pour the mixture over the crackers and stir to coat. Place the coated crackers on a large baking sheet with edges. Bake at 325 degrees for 15-20 minutes, stirring once at the halfway point.

Tuesday, December 20, 2011

Christmas Eve Pecans

Let's sneak in one more recipe before Christmas......this recipe originally came from a Southern Living magazine. It's just like the warm, cinnamon pecans you can buy at special event booths. The recipe comes together quickly and easily. We absolutely LOVE these!

Christmas Eve Pecans

1 egg white
4 cups pecans
1/2 cup sugar
1 1/2 tablespoons ground cinnamon
1/4 teaspoon salt

Beat egg white until foamy. Add pecans, and stir gently until pecans are coated. Set aside.

Combine sugar, cinnamon, and salt.  Sprinkle over pecans, and stir gently until coated.  Spread pecans in a lightly greased 15x10x1 inch jellyroll pan.  Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Serve warm or cool and store in an airtight container.  Yields 4 cups. 

Saturday, December 17, 2011

Portuguese Tomato and Kale Sausage Soup

I'm sharing my winning recipe from the Dei Fratelli contest. I like my soup a little spicy, but you can reduce the amount of red pepper flakes. This is a VERY tasty soup. If you haven't used kale before, it's a nice addition to the favorite vegetable list. The Portuguese call this Caldo Verde (Green Soup).

Portuguese Tomato and Kale Sausage Soup

  • 1 28 oz Can Dei Fratelli Seasoned Diced Tomatoes
  • 64 oz Chicken broth
  • 2 (15 oz) Cans cannellini beans, drained
  • 12 oz Andouille sausage, cut in bite-size pieces
  • 1 Large onion, diced
  • 6 Cups Chopped kale
  • 2 Tbsp minced garlic
  • 1/2 tsp Red pepper flakes
  • Salt and red pepper flakes to taste (optional)

In a Dutch oven or large pot, combine the Dei Fratelli Tomatoes and chicken broth. Add the cannellini beans, andouille sausage, onion, kale, garlic, and red pepper flakes. Bring the soup to a simmer.

Simmer for 45 minutes.
Servings: 8-10