October

Virginia's Roasted Cashews with Rosemary

2 1/2 (9 ounce) cans roasted whole cashews (1 1/2 pounds)

2 tablespoons unsalted butter

1 1/2 tablespoons brown sugar

3 tablespoons chopped fresh rosemary

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

Preheat the oven to 375. Spread the cashews in a single layer on a lightly greased baking sheet and heat for 5 minutes. Maintain the oven temperature. Melt the butter and brown sugar in a large stockpot over medium heat, stirring frequently. Remove from the heat and stir in the rosemary, salt and cayenne pepper.

Add the cashews to the stockpot and toss to coat. Spread the cashews in a single layer on the baking sheet and roast for 5 to 10 minutes or until light brown, stirring occasionally. Serve alone or sprinkled over salads.

Caron's Spicy Kale and Quinoa Black Bean Salad

1. 1 cup quinoa, uncooked
2. 6 cups chopped kale, de-stemmed
3. 1/2 red onion, chopped
4. 1 can black beans, drained and rinsed
5. 1 cup corn

SPICY DRESSING

1. 1/4 cup fresh cilantro, chopped
2. 1 clove garlic, minced
3. 1/4 cup fresh lime juice (about 2 limes)
4. 1/4 cup hot sauce of your choice (I used a chili pepper sauce)
5. 1/4 cup water
6. 1 teaspoon maple syrup
7. 1/2 teaspoon cumin
8. sea salt and pepper, to taste

1. In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
2. In a large salad bowl, add the kale and the onion.
3. Once the quinoa is done cooking, add in the black beans and corn to the pot. Mix it up. You could just add these over the kale but I wanted to warm up the beans and corn. Add the quinoa mixture over the kale and mix.
4. Prepare the dressing. Pour the dressing over the salad, mix and enjoy!

NOTES

1. Stays fresh in the refrigerator up to 2 days.
2. 
   

Sarah's Spicy Pecans

Sarah's Sweet Pretzels

Lauren's Tiger Butter

• 1 package ( 24 ounces) white almond bark
• ½ cup crunchy peanut butter
• 1 cup semi sweet chocolate chips (Milk chocolate will work fine too)

1. Line a rimmed baking sheet with waxed paper. Set aside
2. In large mixing bowl, break up almond bark as best you can (or you can just toss the whole thing in). Place bowl in microwave for about one minute. Stir well. Microwave at 30-45 second intervals, stirring after each, until bark is melted and smooth.
3. Stir in peanut butter until melted and well blended.
4. Spread out onto waxed paper lined baking pan.
5. Place chocolate chips in a small bowl and microwave at 30-45 second intervals, stirring after each, until smooth and melted.
6. Drop dollops of chocolate onto peanut butter mixture in pan. Swirl with a knife.
7. Place baking sheet in refrigerator until hardened or allow to harden completely at room temp.
8. Break into pieces and store in an airtight container.

Ashley's Cinnamon Crisps

2 sticks butter (room temp)

1 tsp. cinnamon

2 c. flour

1 egg, separated

1 c. sugar

1 1/2 c. pecans

Cream oleo and sugar and then add egg yolk. Sift flour and cinnamon together and add to sugar mixture. Spread dough out very thin on ungreased cookie sheet. Beat egg whites slightly and spread over the dough to moisten. Chop nuts and press into dough. Bake at 300 degrees until golden brown. Cut while hot into 1" squares. Cool slightly before removing from pan.

Amy's Perfect Potato Soup

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 8 cups Low Sodium Chicken Or Vegetable Broth
• 3 Tablespoons All-purpose Flour
• 1 cup Milk
• 1/2 cup Heavy Cream
• 1/2 teaspoon Salt, More To Taste
•  Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 teaspoon Minced Fresh Parsley
• 1 cup Grated Cheese Of Your Choice

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot. 

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. 

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. 

Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.