Sweet & Spicy Pecans
These will be snatched up quickly! I always at least double the recipe. 1/4 C. Sugar 1 C. warm water 1 C. pecan halves
2T. sugar 1T. chili powder 1/8 t. ground red pepper Stir together 1/4 C. Sugar and warm water until the sugar dissolves. Add pecans and soak 10 minutes. Drain, discard the sugar water. Combine 2 Tablespoons sugar, chili powder and red pepper. Add drained pecans, toss to coat. Place pecans on a lightly greased baking sheet. Bake 350 for 10 minutes, stirring once. Serve these in a bowl, on a salad or package these pecans up for a holiday gift.
Kate's Great Green Beans
2 lb. fresh green beans 1 purple onion, thinly sliced 2 T. minced garlic 1/4 C. olive oil 1/4 balsamic vinegar Blanch green beans in a pot of boiling water ( 2-3 minutes) Drain. Toss beans with purple onion, and garlic in a large bowl with the olive oil. Pour out onto a jelly roll pan. Bake @ 400 for 30 minutes or 10 minutes on broil. Remove from oven and drizzle with balsamic while on the hot pan. Toss to coat ~ Serve Immediately.
Fall Glazed Vegetables
2 lg. sweet potatoes 1 lg. parsnip (or 3 small ones) 1/4 lb. baby carrots 1 small butternut squash (buy it pre-cut!) 1/2 C. packed brown sugar 1/4 C. margarine (melted) 1/4 C. molasses
1/4 C. water 1/2 t. salt 1 tsp.ground cinnamon 1 tsp. vanilla extract Cut sweet potatoes in half lengthwise and cut into 1/2 inch slices. Place potato slices, carrots and squash onto a greased 9x13 pan. Stir together remaining ingredients and pour over veggies, toss to coat. Bake @ 425 for 30 minutes. Uncover & stir then bake 15-20 minutes more until veggies are tender.