I’m always looking for a crunchy snack that is low in carbs but high in flavor. This treat fits the bill. The sweet cinnamon flavor and spicy cayenne pepper make for a winning combination. Throw the simple ingredients together and this recipe takes about 5-10 minutes from start to finish. The aroma of cinnamon and nuts warming over the heat is simply devine! Eat them alone or sprinkle them over a bed of lettuce with sliced berries and a light vinaigrette dressing. YUMMY!
Cinnamon Spiced Pecans (Low Carb)
2 cups pecan halves
2 tablespoons butter
1/4 teaspoon cayenne pepper
3 packets of Splenda artificial sweetener (or to suit your taste)
4 tsp cinnamon
1/2 teaspoon salt
In a large non-stick skillet, melt butter and add cayenne pepper. In a single layer, add pecans to skillet and cook over medium heat. Stir constantly just until they begin to brown. Be careful to regulate the heat as not to burn the nuts or butter. Stir in cinnamon, salt, and powdered sweetener. Remove from pan and cool. Adjust seasonings to suit your taste.
A sheet of Pillsbury crescent dough and a few spicy ingredients make this recipe a snap to pull together for a weekday dinner or afternoon snack.
I’ve seen (and tasted) a version of this recipe posted elsewhere using a traditional bread dough loaf. I found the dough to be dense and heavy… Frankly, the “dough to filling” ratio was a bit overwhelming.
Here, I have used Pillsbury crescent roll sheets to bundle up the tasty Italian ingredients to make this undeniably delicious roll. I just love the way the traditional filling sits within the light and flaky crust. This Finger-Licking Pizza Roll recipe is incredibly hard to resist!
Finger-Licking Pizza Rolls
1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheets
1/2 6 oz. package pepperoni rounds
1 cup shredded Mozzarella cheese
1/2 cup pizza sauce
Heat oven to 350°F. Spray cookie sheet with cooking spray. Lightly flour counter surface. Unroll dough. With a rolling pin, flatten dough evenly to stretch dough to 13×9″ rectangle. Spread pizza sauce over surface. Layer on pepperoni, overlapping rows. Sprinkle evenly with mozzarella cheese.
Starting with one short side, roll up rectangle; press edge to seal. Place cut side down on cookie sheet.
Bake 25-35 minutes or until roll is dark golden brown. Cool for 5 minutes. Slice roll into 3/4″ slices. Serve warm with leftover warm pizza sauce for dipping.
Family Day at Purdue University brought us down to campus for a weekend of fun and football. When looking over recipes to serve on the tailgate table, this applesauce cake caught my eye. As many of you that frequently bake might testify, I rarely follow a recipe as it’s written. I am constantly checking my stash of leftovers to see how they can be transformed into deliciously satisfying baked goods. This week, I adapted an apple cake recipe that I found in an old community cookbook to create this moist, dense cake. I had made applesauce earlier in the week and I was looking for ways to use it up before having to freeze it. This cake fit the bill and everyone enjoyed its apple and cinnamon spiced flavor. The recipe is especially good with a cup of hot tea or coffee on a cool fall or winter day.
Applesauce Spice Cake
3 cups flour
1 1/2 cups sugar
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
4 cups applesauce (chunky or homemade style)
1 cup canola oil
2 eggs, slightly beaten
1/2 cup whole oats
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Spray, with cooking spray, a 13×9 inch baking pan. In a medium bowl, mix first six dry ingredients. In a separate bowl, combine applesauce, oil, and eggs; mix well. Pour dry ingredients into applesauce mixture and combine until well blended. Pour into prepared pan and sprinkle batter with oats and nuts. Bake for 45-50 minutes or until toothpick inserted into the center of the cake comes out clean.
As the cool winds blow down the length of Lake Michigan, they usher in autumn showers and chilly temperatures. This weekend we are experiencing “lake effect rains” and the cooler temperatures have me searching through my files for all of my favorite “comfort food” recipes.
This irresistible snack is great for a fall tailgate party or family get-together. Roasted cashews mixed with a blend of sweet and spicy ingredients make this crunchy finger-food hard to resist. Nearly everyone that has tried these spiced nuts find them irresistible. Make a couple of batches because they’re usually gobbled up rather quickly.
Sweet and Spicy Roasted Nuts
1 1/2 lbs. cashew nuts
1½ tablespoons butter, melted
2 tablespoons fresh rosemary, finely chopped
2 teaspoons brown sugar
½ teaspoons cayenne pepper
2 teaspoons sea salt
Preheat oven to 375 degrees. Spread cashews in a single layer on a jelly roll pan. Roast the cashews for 8 to 12 minutes, or until lightly toasted and golden brown.
Meanwhile, in a large mixing bowl, combine fresh rosemary, brown sugar, cayenne, and salt; add melted butter, mixing well.Remove the nuts from the oven and carefully add hot cashews to the spice mixture. With a large spoon or spatula fold in the nuts to completely coat with the spice mixture. Cool cashews in a single layer on a piece of foil or parchment. Serve warm or transfer to an airtight container and keep at room temperature for a few days.
(adapted from the Food Network)