Cinnamon-Spiced Pecans

These are so yummy! You kind of think of the fall and winter time because of the spices used. But I love them anytime of the year!

1 egg white
2 T cold water
1/2 cup sugar
1/4 t. cinnamon
1/4 t. allspice
1/4 t. cloves
1/8 t. nutmeg
1/2 t. salt
4 cups pecan halves

Preheat oven to 250 degrees. Mix water and egg white in gallon sized zip-lock bag add 4 cups pecans and shake in bag until all are coated well. Mix dry ingredients together and pour over nuts in bag, shake and coat them all well. Spread them out in a single layer on large sheet cake pan or cookie sheet covered in parchment paper. Bake for 30 minutes. Carefully turn nuts over and bake another 30 minutes. Cool completely and store in an airtight container.

Angle Food Cake Topping

I love Angle Food Cake. I could eat a hole one myself. One of my favorite toppings is Orange Whip Cream. It is so good.

In a small sauce pan combine the zest of one orange and the juice of 2 oranges. Put over med-high heat and bring to a light boil stirring often. Then stir in 1 T corn starch 3T water mixture. The orange juice will thicken up. Take off heat and let that cool. Whip up 2 cups heavy cream adding vanilla and sugar to taste. Finish by whipping in the cooled orange gel. Now the topping is ready. Enjoy!

The Best Taquitos

This makes a ton. Great for a party, also a good one for a dinner group meal or freeze and have another day. No matter what they are good!

Chicken Taquitos from Olivia Wood

1 baked chicken
1 14 oz can enchilada sauce
1 package flour tortillas, about 12-20 depending how much chicken you use (8-10 inch will work)
shredded cheese
olive oil
Shred the chicken. Add the enchilada sauce (probably not the whole can, just until all of the chicken is coated), and stir. Warm the tortillas on a skillet one at a time. Once warm fill with a small amount of chicken and some cheese. Roll one side of the tortilla over the filling and then finish rolling as tight as you can get it. Put into a pan of hot olive oil to cook. Put the seam side down. Turn when brown. Brown each side and put onto a paper towel to get the extra oil off. Top with your choice of salsa verde, pico de gallo. (green salsa and fresh chunky salsa), guacamole, sour cream, etc. Serve with beans, rice, and or tortilla chips.

Fresh Salsa

This is so yummy!

Fresh Black Bean Salsa

1 15oz can Black Beans, rinsed and drained
1 17oz can Corn drained (4-5 ears if you have some)
2 cups Grape Tomatoes cut in to fourths and seeded (I like the sweetness of these but you can use what you have on hand)
1 Large Avocado deiced
1/4 Chopped Oinon
1/4-1/3 Chopped Fresh Cilantro (1T dried)
1 T Red Wine Vinegar
3-4 T Olive Oil
1 tsp Salt
1/8 tsp Pepper

One of my fams fav

Colby asks for this one all the time. It is an easy to do meal.

Mexican Hot Dish

Brown 1 lb lean hamburger & 1 chopped onion with 2 clove garlic minced
Add 2 T Chili powder, 1T Dry Cilantro, 1T Cumin & salt/pepper
Add 2 cans tomato soup+1 ½ cans water.
Let simmer 15 min.
Place in 9x13 pan & pour corn bread dough on top
(I use 1 box jiffy corn muffin mix)
Bake @ 375 for 25 min. We serve in bowls with sour cream on top.