Category: Food

Cinnamon Sugar Coated Almonds

Christmas is the most wonderful time of the year and I am loving decorating and making my DIY gift for everyone on my Christmas list. I especially love it when I can make something that will make my house smell wonderful. This recipe for Cinnamon Sugar Almonds will make not only your house smell amazing but will please everyone on your Christmas list. I am pretty sure I will end up having to make multiple batches of these delicious almonds as it is doubtful my husband and I wont be able to stop ourselves from eating some of these. 

For this recipe you don’t have to use almonds, so if you love pecans, cashews or peanuts feel free to substitute.  

Cinnamon Sugar Almonds Ingredients:  
  • 2 – 14 oz bags of Whole Raw Almonds
  • 1 ½ cups Cane Sugar
  • 3 tablespoons Cinnamon
  • 1 Egg White
  • 1 ½ teaspoon Vanilla Extract
  • Aluminum foil or parchment paper
  • Slow Cooker
  1. In your slow cooker, spray the stoneware with cooking spray
  2. In a mixing bowl, combine sugar & cinnamon and set this bowl aside
  3. In a larger mixing bowl, whisk together the egg white and vanilla extract.
  4. Pour the almonds into the larger mixing bowl and stir well to coat
  5. Add the cinnamon mixture to the top of the nuts and toss with spoons to fully coat
  6. Put the almonds in the slow cooker
  7. Cook on high for 2 hours, stirring every 20 – 30 mins.
  8. After the nuts are done cooking, let them cool fully on a length of foil or parchment paper. When fully cool, store in air-tight container.

I wanted to find a fun way to package these up so I can share them with my co-workers and my entire family. I found these cute Ziploc bags with poinsettias on them from the dollar store. I also want to find a cute recipe card that I can attach to the bags so I can share the recipe. I will be punching a hole in the bag above the Ziploc and attaching the recipe card to each one.

Scalloped Corn

I wanted to share with you a special holiday tradition for my family. Scalloped Corn! This delicious corn casserole is a big hit and is big enough to feed a large crowd.

My family has this recipe on all the major holidays and even for occasional family dinner. I actually don’t remember a holiday when we didn’t have this recipe and growing up I remember my mom making this dish and how wonderful the house smelled. Now, since my mom is in charge of preparing the majority of the meal I have taken over making the scalloped corn. This dish is a little complicated and has several steps but in the end it is totally worth the time. 

  • 2 cans of corn
  • 1 can of creamed corn
  • Dried minced onion to taste
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard
  • dash of pepper
  • 1 1/2 cups milk
  • 2 eggs slightly beaten
  • 2/3 cup cracker crumbs (Ritz or similar cracker) – Crush 2 rolls of Ritz, reserve the 2/3 for the crust and put the rest in the corn.
  • 2 tablespoon butter melted (for crust)
  1. Pre-heat oven to 350 degrees
  2. Melt 4 tablespoons of butter with minced onion in 2 quart saucepan
  3. Remove from heat
  4. Stir in flour, salt, paprika, and mustard
  5. Cook over low heat, stirring constantly until mixture is bubbly
  6. Remove from heat
  7. Gradually stir in milk
  8. Heat to boiling, stirring constantly
  9. Boil and stir for 1 minute
  10. Stir in corn, eggs, and extra cracker crumbs
  11. Pour into greased 2 quart casserole
  12. Mix cracker crumbs (2/3 cup) and 2 tablespoons of melted butter and sprinkle over corn.
  13. Bake for 1 hour or until knife inserted into center comes out clean

Low Carb Sriracha/ Hot Pepper Cheese Enchilada Bake

I try to eat a low carb/ keto diet as often as possible. I originally found a similar enchilada bake recipe on Pinterest a while back but it wasn’t quite spicy enough. I tweaked this receipt to include a bit more spice while still keeping it low carb.

When I first started adjusting this recipe, I used some delicious Sriracha Cheese from Yoder’s Meat & Cheese in Shipshewana, Indiana. They have the BEST cheese and it is totally worth the drive. If you aren’t able to get to Shipshewana this recipe should work well with any type of spicy cheese and even regular cheese if you don’t want the spice. When I went to Walmart this weekend to pick up supplies for this recipe I was unable to find any Sriracha Cheese or even any Hot Pepper Cheese but the Pepper Jack Cheese added a nice spice to the dish. The next time I make this I will be looking at some other local stores and see if I can find a different spicy cheese to use.

Low Carb Spicy Enchilada Bake Ingredients: 
  • 8oz Shredded Sriracha, Hot Pepper or Pepper Jack Cheese
  • 8oz Cream Cheese – Softened
  • 3 eggs
  • 2lbs of ground beef or turkey
  • 2 – 12oz cans of Hot Enchilada Sauce (can use mild or medium enchilada sauce)
  • 8oz Shredded Sriracha, Hot Pepper or Pepper Jack Cheese
  1. Pre-Heat oven to 350 degrees
  2. Spray a 9×13 pan with baking spray (I love coconut oil spray but any spray will do)
  3. In a bowl, combine the 8oz of softened cream cheese with the eggs and 8oz of shredded cheese
  4. Spread the mixture on the bottom of the pan
  5. Cook for 30 – 35 minutes or until lightly brown.
  6. While the “crust” is cooking brown your meat.
  7. In another bowl, mix the enchilada sauce, cooked meat and 4oz of the shredded cheese for the filling.
  8. Once the crust is done let it cool for 10 mins before putting the filling in.
  9. Pour the meat/cheese/sauce mixture on top of the crust
  10. Sprinkle the remaining shredded cheese over the top and cook at 350 degrees for 20 -25 minutes or until cheese browns.
Final Results:

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