SANDRA'S CANDIED PECANS

 

Ingredients

1/2 cup granulated sugar, or more to taste
1-1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg white
1 tablespoon water
1 pound pecan halves (4 cups)

Method

Preheat the oven to 250F.
Mix sugar, cinnamon, and salt together in a small bowl.
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!

SANDRA’S NO-FUSS APPLE-CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a

yellow cake mix in the pantry

so I threw together this quick dessert

in a matter of minutes.

It's absolutely terrific...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Bottom Filling:

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

Crisp:

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

Topping:

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

Optional:

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

 In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas. 

Sprinkle mixture evenly over apples.

 Mix topping ingredients in a small bowl. 

Sprinkle topping ingredients evenly on top.

 Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!

SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE

All of the flavors marry together so well that
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...

Serves: 4

Prep: 10 Mins. 

--(With candied pecans 

and vinaigrette 

made ahead of time)

INGREDIENTS (all organic)

Salad:

2 cups fresh spinach, stems removed and torn

2 cups romaine, torn

¼ cup parsley, sprigs only

1/4 cup honey and red wine vinaigrette 

½ cup candied pecans 

2 gala apples, cored and diced

½ cup goat cheese crumbles

METHOD

Prepare the honey and red wine vinaigrette (can be made ahead of time).

Honey and Red Wine 
Vinaigrette 
Recipe

Prepare the candied pecans (cab be made ahead of time).

Candied Pecans 
Recipe

To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette.  Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  This salad is a favorite of mine to take to functions, especially during the summer BBQ season...

SANDRA’S SWEETLY SPICED CANDIED PECANS

Candied pecans are fantastic to eat as a snack,

are a great addition to salads,

and feel free to top desserts

with these yummy morsels...

Yields: 2 cups

Prep: 5 Mins.

Bake: 30 Mins.

INGREDIENTS

1 egg white

1 tablespoon water

¼ teaspoon vanilla extract

2 cups whole pecans

½ cup granulated sugar

1-½ teaspoons ground cinnamon

¾ teaspoon fine-grain kosher salt

METHOD

Preheat oven to 300 degrees.  Line a baking sheet with foil and spray with oil, and set aside.

Pour sugar, cinnamon, and fine-grain kosher salt into a plastic bag, and shake to mix.

Place egg white, water, and vanilla extract into a medium bowl, beat with a hand mixer until slightly foamy, and add pecans; tossing to coat well. Lift pecans out of bowl with a slotted spoon (or spider used in Asian cooking and stir-fry recipes) and place them into the bag of sugar and spices. Shake pecans in bag making sure they are well coated.

Place the coated pecans so they are separated and in a single layer on the prepared baking sheet. Bake for 30 minutes, while tossing with a fork 15 minutes into the baking process. Let cool completely before serving. ~ Enjoy!

SANDRA’S STRAWBERRY-BANANA CANDIED-GINGER SMOOTHIES

A fruity and healthy
smoothie to start your
day off right...

Serves: (2)

Prep: 5 Mins.

INGREDIENTS

1 frozen organic *banana

1 cup (16) fresh organic strawberries, hulled and cut in half

2 cups organic milk

½ cup filtered, cold water

½ teaspoon vanilla extract

1 tablespoon honey

½” piece of organic candied ginger

1 tablespoon wheat germ

METHOD

Place quartered, frozen banana, strawberries, milk, water, vanilla extract, honey, candied ginger, and wheat germ in blender, then puree until smooth. ~ Enjoy!

Ready to puree...

~~~~~~~~~~~~~

*Tip:  I freeze ripe bananas by peeling, quartering, and placing the equivalent of one banana in each freezer bag, which makes it easier when using specific portions later in preparing smoothies, baking, and so on.