Candied Pecans

 Ingredients:

• 4 cups pecan halves
• 1 large egg white
• 1 tablespoon water
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon salt

Directions:

1. Preheat oven to 300°F. Line a large baking sheet with parchment paper and set aside.
2. Add the pecans to a large bowl. Add the egg white and water to a separate bowl and whisk together well. Pour the egg white mixture onto the pecans and stir until all of the pecans are fully coated.
3. In another bowl, mix together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until all of the pecans are fully coated.
4. Spread the pecans onto the prepared baking sheet in a single layer. Bake at 300°F for 45 minutes, stirring the pecans every 15 minutes.
5. Remove from the oven and allow to cool completely on the baking sheet.
6. Store in an airtight container.

These are great for a snack or gift giving.

Thanks for stopping by y'all, please come again soon!

Chocolate Dream Chex Mix

I have not been blogging due to having an extensive hand surgery. I praise God that my hand is almost back to normal after many weeks of cast, braces and therapy.

I think this mix will be a new Christmas tradition for me. It did not last long both places I took it, I will make a double batch next time. It is simple and keeps a long time sealed in a tin for many Christmas parties, great for gift giving too!

Chocolate Dream Chex Mix

 Ingredients:

8 cups Chocolate Chex™ cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese's® Mini's Peanut Butter Cups
1 cup miniature marshmallows
1/2 cup Salted Carmel Chips
1/2 cup milk chocolate baking chips
1/2 cup vanilla (white) chocolate baking chips

Directions:

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute.

Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

Make sure Chex™ mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups and miniature marshmallows over Chex™ mixture.

Microwave Carmel chips starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth.

Microwave Milk Chocolate chips the same as above,  (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency)
 
Drizzle over the snack mixture. Then microwave the vanilla and drizzle it over mix.
Refrigerate until set. Break apart and store in tightly covered container.

Thanks for stopping by y'all and please come again soon!

Gluten Free Banana Split Bread with Almond Glaze

I am lost for words over this bread. It is one of the best I have ever eaten. It reminds me of the holidays and makes me ready for Christmas.

This will be a great bread to keep on hand during the holidays. It would also make a great bread for gift giving, you could leave the glaze off if you desire.

Of course I cook gluten free but if you use a regular banana bread mix you could also make it full of gluten.

Gluten Free Banana Split Bread with Almond Glaze

Ingredients:

• Butter Crisco and 1 Tbs GF flour
• 1 (8 oz.) can crushed pineapple, well drained, reserving juice
• 1 (14 oz.) package  Pillsbury Banana Flavored Quick Bread and Muffin Mix
• 2 large eggs
• 3 tablespoons Vegetable Oil (I used Coconut Oil)
• 1/3 cup chopped maraschino cherries
• 1/3 cup Sugar Free chocolate chips or chocolate chips of your choice
• 1/3 cup chopped pecans
•  
• Basic Powdered Sugar Glaze
  3/4 cup powdered sugar
  1 lg tbsp milk
  1 tsp pure almond flavoring (you could use vanilla)

Directions:

• HEAT oven to 375°F. Grease generously 8 x 4 or 9 x 5-inch loaf pan and sprinkle with GF flour. Add water to reserved pineapple juice to make 3/4 cup.
• Combine bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan.
• Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. 
• To make the glaze, whip the sugar, milk, and flavoring. Spread or drizzle onto warm bread.
• Thanks for stopping by y'all and please come again soon!

Two Is Better Than One

I've always believed that two is better than one. I was single for a while after moving to the US from Guatemala and I was miserable. During this time I decided that even though I had felt I never wanted to marry again I did not want to live the rest of my life alone! Thank God that he brought Steve into my life to be my soul mate and best friend. Two is better than one.

This rings true in other areas of my life also. Ashia is the only child from my first marriage and I have often wondered how it would have been if there had been other children. Through Steve God has blessed me with three others, I had always wanted four and now I have six with the son-in-laws. Again two is better than one.

At this time I have two precious granddaughters which we enjoy so much. I remember when there was only one of them there was always an adult occupied in entertaining her. We are still involved in entertaining as much as possible but when the adults are busy the girls have each other. Two is better than one.

Soon we will be blessed with two babies in our immediate family! We are so excited Ashia and Ben our youngest are having a baby in October and Mary and George our oldest are having another baby in December. As you can tell in the photo the shopping has already began. If you ask this grandma two is definitely better than one!!!

Just like everything else two chips is better than one, two servings of dessert is better than one, two dollars is better than one and preparing two of your favorite dishes is better than one.

Lloyd’s Barbeque is Gluten-Free

Recently I bought this barbeque while at our farm in Inverness to have a quick meal after a super busy day. I prepared it by making barbeque nachos, and they were great. I got this idea from the barbeque nachos that they sell at “Jake and Rips” in Granada. A few of my friends have ordered them and say they are great, I always want one so bad but they are not gluten-free so I refrain and think about how I can make my own. While in the store this week I picked up another container because I loved it soo and it is really quick and easy for a meal or just a snack. Buy some yourself and


ENJOY! Remember two is better than one!!!!