Sugar Coated Pecans

Ingredients
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup white sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Preheat oven to 250 degrees. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees for 1 hour, stirring every 15 minutes.

Reviewer tip: Use 2 gallon-size ziploc bags to coat the pecans. Put the egg mixture in 1 bag and the sugar mixture in the other. Add the pecans to the first bag to coat, then transfer them to the 2nd bag and shake. Much easier to thoroughly coat the pecans!

Holiday Drink - Wassail

I've never had a wassail that I liked before, but this is GOOD!

In a *LARGE* stockpot (it makes enough for at least 30-40 people) combine the following:

1 gallon apple cider
1 large can pineapple juice
2 large cans frozen orange juice (prepared as directed on can)
1 large can frozen lemonade (prepared as directed on can)

In a separate pan, combine
6 cinnamon sticks
4 whole cloves
1 1/2 cups brown sugar
1 1/2 cups water.

Boil 10 minutes and then let stand 20-30 minutes. Remove the spices and add to juice mixture. Heat together. Serve warm.

Banana Crush

1 ¼ C prepared orange juice
1/8 C lemon juice
2 C pineapple juice
2 C sugar
3 C water
3 bananas, mashed
Sprite or Ginger Ale

Combine sugar and water, heat until dissolved. Cool Combine remaining ingredients, except soda, and freeze. To serve, thaw to a slightly slushy consistency, spoon into glasses and add Sprite or ginger ale.

Cranberry-Port Relish

Cranberry-Port Relish

If desired, you can add nuts to this relish, but it must be eaten right away so the nuts stay crisp.

3 cups fresh or frozen cranberries
1 1/2 cups tawny port or cranberry-raspberry
juice
1 1/4 cups sugar
1 cup golden raisins
1 medium onion, finely chopped
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Combine all ingredients in large saucepan; bring to a boil over medium-high heat, stirring occasionally.

2. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until cranberries have popped and liquid has slightly thickened. Cool to room temperature. Store in refrigerator.

3 1/2 cups

PER 1/4 CUP: 135 calories, 0 g total fat (0 g saturated fat), .5 g protein, 33 g carbohydrate, 0 mg cholesterol, 5 mg sodium, 1.5 g fiber

Pumpkin Pound Cake with Cinnamon Glaze

Thanksgiving is almost here...here's a yummy dessert idea

Pumpkin Pound Cake with Cinnamon Glaze

Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices.

CAKE
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract

GLAZE
2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.

2. Whisk flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg in medium bowl.

3. Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

5. Beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)

16 servings

PER SERVING: 465 calories, 25 g total fat (14.5 g saturated fat), 6 g protein, 56 g carbohydrate, 135 mg cholesterol, 150 mg sodium, 2 g fiber

Citrus-Glazed Turkey

This looks like a pretty good bird. If anyone tries it out...let me know what you think! :)

Citrus-Glazed Turkey

The blending of orange, lemon and lime juice creates a sweet citrus glaze with just enough sour to keep it interesting. This tangy combination adds a fresh, bright flavor to the turkey and bakes to a golden brown finish.

GLAZE
1/4 cup butter, melted
1/4 cup orange juice
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
2 teaspoons grated lime peel

TURKEY
1/2 orange, cut into wedges
1 (12-lb.) turkey
1 teaspoon salt
1/2 teaspoon pepper

1. Heat oven to 400°F. Combine all glaze ingredients in small bowl.

2. Place orange wedges in body cavity of turkey. Place turkey on rack in large roasting pan. Brush turkey with some of the glaze; sprinkle with salt and pepper.

3. Bake at 400°F. for 30 minutes; brush turkey with some of the glaze. Cover loosely with foil. Reduce oven temperature to 325°F.; bake an additional 2 1/2 to 3 hours or until internal temperature reaches 180°F. to 185°F., brushing with remaining glaze and basting with any accumulated juices every 30 minutes. Remove foil during last half hour of baking for additional browning, if necessary.

4. Place turkey on cutting board; cover loosely with foil. Let stand 20 minutes before carving.

8 servings

PER SERVING: 225 calories, 8 g total fat (3 g saturated fat), 33 g protein, 1.5 g carbohydrate, 100 mg cholesterol, 170 mg sodium, 0 g fiber

Halloween Haystacks

These look super cute...and yummy too! I bet you could use the same idea for Thanksgiving cornucopia and use the pumpkins and candy corn.

Halloween Haystacks

If you can find them, chocolate sugar cookie cones make a nice base for the haystacks.

1 (5-oz.) box sugar cookie cones
1 (16-oz.) container chocolate frosting
1 (10- to 12.2-oz.) package shredded wheat,
crumbled
Assorted candy pumpkins
Ghost-shaped marshmallows

Spread cones with frosting; press crumbled shredded wheat into frosting. Place cone upside down, peak standing in the air, on plate or platter; surround with pumpkins and ghosts.