"I don't love to cook, but I do cook with love."

~ R. Norris

Mama's Cinnamon Candied
Pecans & Walnuts

(Named by my daughter's, as these nuts are one of their favorite sweet snacks.)

  • 3 bags of Pecans
  • 1 pack of Walnuts
  • 1 cup of Sugar
  • 1/2 cup of Brown Sugar
  • 2 or 3 Egg Whites
  • 1/2 tsp. Salt
  • 2 tbsp. Pure Mexican Vanilla Extract
  • 1 tbsp. Almond Extract
  • 1 tbsp. Cinnamon
  • 1/2 tsp. Water

(Optional: Toast your walnuts & pecans for 45 minutes at 275° before tossing in the mixture for an added toasted buttery taste.)

Preheat your oven to 275°, and prepare a large cookie sheet with parchment paper.

Mix all dry ingredients (pecans, walnuts, sugar, brown sugar, salt, and cinnamon) together in a bowl, and set aside.

In another medium mixing bowl, beat the egg whites, Mexican vanilla extract, almond extract, and water till it forms a froth.

Once frothy, pour the mixture over the dry ingredients and mix until the pecans & walnuts are entirely coated.

Then spread the nut mixture over the prepared cookie sheet, and bake, occasionally stir and make sure the nuts are evenly toasting.

And the coating is hardening correctly—Bake for 45 minutes, or until the mixture has cooked thoroughly and has a crisp golden appearance. 

And, Enjoy!

Cinnamon Chips & Ice Cream

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • (Until Golden Brown & Crisp)
  • Total Time: 30 mins
  • Servings: 32 Chips
  • 5 - Tbsp. of (Salted) Butter
  • 1 - Tbsp. of Mexican Vanilla
  • 1 - Tsp. Caramel Flavoring (Optional)
  • 8 - Large Tortillas
  • 1 1/2 - Tbsp. Cinnamon
  • 4 - Tbsp. Sugar
  • Preheat oven to 350F.
  • Using a pizza cutter, slice each tortilla forming a star pattern, into 8 pieces.
  • Melt butter in the microwave. Add Mexican Vanilla and Caramel Flavoring if desired. Wisk together, and brush chips on both sides.
  • Mix dry sugar and cinnamon in a bowl.
  • On a cookie sheet, layout your chip slices, and brush both sides of the tortilla slices with the butter mixture.
  • Lightly sprinkle both sides of your chips with sugar and cinnamon.
  • And bake until golden brown, and you've reached your desire of crisp.
  • Serve with Homemade or Vanilla Bean Ice Cream! YUM!
  • Store leftover chips in a Ziplock bag. No longer the 5-7 days. (If they last that long. 😉)

Quick Calzone

  • 2 Pizza Crusts - Refrigerated or Homemade
  • Roll out one tube of refrigerated or mixed dough on an aluminum-lined and sprayed cookie sheet.
  • 1 Jar of your Favorite Pizza or Homemade Sauce
  • Spread the Pizza Sauce evenly over the dough. Try to stay within an inch from the edge at least so that it's easier to seal the edge when you put the top layer. (As you can see, that can be hard to accomplish when a little one is helping, lol. 😄)
  • Time for your toppings. We start with Pepperoni, Bell Peppers, Real Bacon Bits, or diced up Prepared Bacon.
  • Followed by Hamburger, Onion, Ricotta Cheese
  • Mozzarella, Dried or Fresh cut Parsley, a dash of Garlic Salt & Black Pepper.
  • Make sure if you have any toppings too close to the edge of the bottom crust that you use a utensil and push them over toward the center so that you can create a good seal.
  • Take the second crust, and lay it over the top, completely covering the calzone.
  • Using a fork, press the top and bottom crust edges together to create a good seal.
  • Cut 3 slits in the top center of the crust, One in the middle, and one on each end.
  • Then brush the top with a layer of Garlic Butter: Mix 3 tbsp Melted (Salted) Butter, 1 tsp Dried Parsely, and 1/8 tsp Garlic Salt, and spread it over the top crust. Then bake till golden brown.
  • Once out of the oven, make another batch of Garlic Butter and brush the butter mixture again.
  • Mix 3 tbsp Melted (Salted) Butter, 1 tsp Dried Parsely, and 1/8 tsp Garlic Salt, and spread it over the top crust.
  • Sprinkle with Parmesan Cheese. (Optional)


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