Crockpot Cinnamon Almonds

Christmas will be here before you know it!!!

Great holiday gift idea!!!!

CROCKPOT CINNAMON ALMONDS

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon ( Use My Simply the Best Cinnamon  to make this so extra Special)
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:
In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

Pastitsio Greek Pasta Bake

This meal is sort of like a Greek lasagna in a way because of the layers.  If you’ve never had it, it’s about time you changed that.  It takes a bit of time but is worth every.single.second.  I love a good, creamy bechamel sauce more than maybe anything else in the world.  The pasta just soaks up the sauce while it’s cooking and creates perfection in every bite.  My favorite part of this dish is the warm, comforting spices.  The seasonings in the meat are a party in my mouth.  I never rave about anything I make, but when I do, I really mean it.  Please make this! Thank you.

Pastitsio Greek Pasta Bake

Layers of comfort food are baked to perfection in this Pastitsio (or Greek Pasta Bake) with layers of seasoned ground beef, creamy Bechamel sauce, and pasta. This is one of my very favorite meals!

Ingredients

• 2 lb ground beef or lamb (or a mixture of both)
• 1 large onion, diced
  
• 3 cloves garlic, minced
• 1 cup tomato sauce (approx 1 - 8 oz can)
• ½ cup dry red wine
• 1 can petite diced tomatoes (14.5 oz can)
• 1 tbsp parsley
• 1 tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp pepper
• 1 pound Ziti pasta
• 4 eggs, divided
• 1½ cup shredded Parmesan cheese, divided
• 2 tbsp olive oil
• ½ cup unsalted butter (1 stick)
• 1 cup all purpose flour
• 3 cup milk

Instructions

1. Preheat oven to 375° and grease/spray a 13x9 baking dish
2. In a large skillet - brown ground beef and onion. Drain. Add garlic and cook for another 2-3 minutes.
3. Add in tomato sauce, wine, can of undrained diced tomatoes and seasonings. Simmer for 20 minutes, stirring occasionally. Taste - adjust seasoning if desired.
4. While meat is simmering - cook pasta. Do not overcook - pasta should be just shy of al dente.
5. Drain pasta. Return pasta to pot and mix in olive oil, 2 beaten eggs and ½ cup of parmesan cheese.
6. Now start the bechamel/white sauce. In a large saucepan melt butter over medium heat. Add in flour and whisk until it's a smooth paste. Cook for a minute or two but do not brown.
7. Slowly add in milk and cook for a few minutes, whisking constantly, until sauce thickens.
8. Remove from heat.
9. Season to taste with salt, pepper & a bit of nutmeg.
10. Mix in 2 beaten eggs & remaining 1 cup of Parmesan cheese. This will be a very thick sauce - if it's too thick to work with you can add a bit more milk.
11. Assembly:
12. Spread half of the pasta mixture evenly on the bottom of the casserole dish - make sure bottom is completely covered.
13. Evenly spread the entire meat mixture over bottom pasta layer.
14. Top meat with remaining pasta.
15. Pour the bechamel sauce on top of noodles.
16. With a spoon spread sauce making sure to get edges and corners. Sauce should be nearly to top of casserole dish- you may have a little leftover.
17. Bake for 45 minutes - top will be golden brown. Let rest for 20 minutes before cutting.

Browned Butter Roasted Apples with Toasted Pumpkin Seeds

Browned Butter Roasted Apples with Toasted Pumpkin Seeds 

Simple and easy to prepare, these Browned Butter Roasted Apples with Toasted Pumpkin Seeds will become a seasonal favorite and the perfect addition to your holiday meals.

Ingredients

• 5 apples, peeled and sliced relatively thick (will cook down), I used Gala - Granny Smith would also work
• 4 tbsp butter
• ¼ cup pumpkin seeds, toasted

Instructions

1. Brown butter in a skillet or frying pan on medium-low heat until hot enough that the apples sizzle when added.
2. Add half of the sliced apples and bump up the heat to medium-high.
3. Brown apples on both sides until a nice brown, caramel color. Remove from pan and place on a platter.
4. Add more butter if needed and repeat process with the second half of the apples.
5. Sprinkle toasted pumpkin seeds over the top before serving. This gives a nice crunch to the soft apples and a beautiful presentation. Enjoy!

The Best Italian Wedding Soup

 You don’t have to be Italian to love this easy-to-make soup!  It will be a popular meal with everyone in your family served with hot crusty Italian bread or garlic bread for dunking.  Enjoy!

The Best Italian Wedding Soup

Mini meatballs made of ground beef, pork and veal combined with fresh vegetables to make this delicious Italian soup. Great comfort food for cold nights!

Ingredients

Meatballs:

• ½ Pound ground beef
• ½ Pound ground pork
• 1 small onion, minced
• ⅓ cup chopped fresh parsley
• 1 egg
• 3 Cloves garlic, minced
• 1 teaspoon salt
• ¾ teaspoons freshly ground black pepper
• ⅓ cup panko bread crumbs
• ½ cup grated Parmesan cheese

Soup:

• 3 Tablespoons olive oil (good quality)
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup minced yellow onion
• 1.5 cups acini de pepe pasta
• 8 oz fresh baby spinach
• 12 Cups chicken stock
• salt & pepper to taste

Instructions

1. In a medium bowl, stir the minced onion, parsley, egg, garlic, salt and bread crumbs together. Add the Parmesan cheese, ground meat and pepper and combine, using your hands or a fork. Using about a heaping teaspoon portion, roll meatballs; this will yield about 40 meatballs. Set aside on a baking sheet. This can be done in advance and stored in the refrigerator.
2. In a large Dutch oven or soup pot over medium heat, heat the olive oil. Add the onion, carrots and celery and saute until the onion is transparent, about 7 minutes. Add the chicken stock and bring to a boil. Add the pasta and meatballs, return to a boil, and cook until the pasta is cooked al dente.
3. Taste the broth and adjust the seasoning to your liking with salt and pepper. Add the spinach and simmer for a couple of minutes more, until the spinach is just wilted but still a vibrant green.
4. Ladle into bowls and serve with a little extra grated Parmesan cheese, if desired.

Avocado Chicken Salad

Avocado Chicken Salad

Healthy, high-protein avocado chicken salad recipe using NO mayonnaise! You can use sandwich bread, a bed of lettuce, pitas, crackers or wraps to go with this easy lunch or weeknight dinner idea.

Ingredients

• 2 cups cooked, shredded chicken
• 1 ripe avocado
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• 2 tsp lime juice
• 2 tsp fresh cilantro, chopped
• ½ cup plain Greek Yogurt

Instructions

1. Mix all ingredients in a large bowl.
2. Cover and refrigerate for at least 20-30 minutes to let all the flavors blend together.
3. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

Soft & Chewy Chocolate Chip Cookies

• 1 cup (2 sticks) butter, softened
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/4 cup light corn syrup
• 1 egg
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 12 ounce package chocolate chips {about 2 cups}

Preheat oven to 350º.

In a small bowl stir together the flour, baking soda and salt.

In a large bowl beat together the butter and sugars together until fluffy. Add the corn syrup, egg and vanilla, beating well.

Gradually add the flour mixture to the butter mixture, beating until well blended. Stir in the chocolate chips . Drop by rounded teaspoons onto ungreased cookie sheets.

Bake for 8-10 minutes {13-15 minutes for large cookies}, or until lightly browned and almost set. Cool slightly. Transfer to wire rack and cool completely.

Be patient! The cookies will be softer the second day.

Polpette Patate&Zucchine

Polpette Patate&Zucchine

Ingredients
100% organic extra virgin olive oil
6 oz- zucchini diced
6 oz- potatoes boiled
1 egg
3 tbps breadcrumbs
salt
black pepper
Pecorino Romano 

Preparation
In a bowl mash potatoes and zucchini then add egg, salt, pepper, pecorino and breadcrumbs.
Make polpette and fry in plenty of extra virgin olive oil hot.
Serve.