Archive for May, 2014

Sugared Pecans

I love the taste and smell of candied pecans. I am reminded with every scent of how much I love to shop at Christmas time because a booth will always be set up selling these wonderful pecans. And, of course, I always have to buy some in order to keep shopping. The only problem is there is never enough to satisfy my craving.

Brandon found this recipe while watching Trisha Yearwood on the Food Network. He quickly decided he needed to pin that recipe because we had pecans in the freezer that we needed to do something with. His grandmother gave everybody a large bag of pecans for Christmas this past year, so we froze ours until we could figure out how we wanted to use it.

The recipe is fairly simple:
1 stick butter
3 egg whites
1 cup of sugar
1 tsp of ground cinnamon
4 cups of pecan halves

Preheat oven to 350 degrees.

Line baking sheet with aluminum foil. Pour butter on baking sheet. In large bowl, mix egg whites, sugar, and cinnamon. Add pecans and toss until coated. Pour pecans onto baking sheet. Bake 30 minutes, stirring every 10 minutes. Cook on baking sheet 10-15 minutes.

This was Brandon’s first time working with egg whites. It took him a few tries, but he finally got it to work. His tip is to use the egg shell method. The key is to break the egg shell in half and pass the egg yolk between the two shells while the egg white falls into a bowl.

Brandon decided he would share these wonderful pecans with a friend from church for his birthday. I was happy that he decided to leave me a few pecans and not give them all away. They are so delicious that you can’t just have 5 pieces. 2 or 3 handfuls might be sufficient.


Tangy Broccoli Salad


This recipe is one of my favorites because it is best to prepare the night before to allow the flavors to marry and the raisins to plump up. Who doesn’t love make-ahead dishes? I also enjoy carrying it for potluck because it offers something different to the range of traditional sides at the meal table.

The broccoli salad is a popular dish around here. A local restaurant even serves it during the summer. So, I was very excited when I discovered the recipe from Kraft. I have made it several times since I’ve found this recipe and we even had family members recommending the salad for get-togethers.

The flavors of this salad will keep you wanting more. You will taste the sweet raisins and miracle whip paired with the tangy combination of vinegar and red onion. If that doesn’t make you hungry, then imagine those flavors with the crunch of broccoli and sunflower seeds. It is such a light, colorful salad that most people will enjoy. If you haven’t eaten this dish or tried to make it, I hope you have been intrigued to add it to your weekly menu.

My kitchen confession: First of all, I hate chopping onions. I cry with every slice and the smell makes my hands stink. So, I thought I would be so smart to dice my onion in our mini chopper. That was a big mistake because the juice from the onions overpowered the salad and it was almost in edible. Needless to say, I am back to crying over every onion.