Spicy Crackers and Rosemary Spiced Pecans

Spicy Crackers

Ingredients:

1 16 oz package of unsalted crackers (I like the oyster crackers but you can use anything)

1 Cup Canola Oil

2 teaspoons crushed red pepper flakes

1 (1oz) package of dry ranch salad dressing mix

Directions:

Unwrap the crackers and place them all into a 1 gallon size glass jar with a tight fitting lid. In a small bowl, whisk together the canola oil, red pepper flakes and ranch dressing mix. Pour over the crackers.

Close the lid tightly and roll the jar every 5 minutes for an hour to coat with the spices. The longer they sit, the better they get!

Rosemary Spiced Pecans

Ingredients:

1 lb of pecan halves

1 tablespoon of fresh rosemary, minced

½ teaspoon cayenne pepper

1 tablespoon dark brown sugar

1 tablespoon kosher salt

2 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350

On an ungreased cookie sheet, spread out the pecan halves and bake for 10 minutes or until toasted and fragrant

Meanwhile, in a medium bowl, mix together the rest of the ingredients thoroughly

When pecans are toasted, toss with spice mixture. Serve or store in an airtight container

Grandma's Soft Cookies 1 c. shortening 2 c. sugar 3 eggs 1 1/2 tsp. vanilla extract 1 c. buttermilk 1 tsp. baking soda 5 c. all-purpose flour 1/2 tsp. nutmeg 1/2 tsp. salt 2 tsp. baking powder Pink Icing: 1 c. butter, softened 5 1/2 c. powdered sugar evaporated milk, as needed 1 tsp. vanilla extract 1 tsp. almond extract, opt. a few drops of red food coloring In a large bowl, cream shortening and sugar; add eggs and vanilla. In a small bowl, combine buttermilk and baking soda. Stir in half the buttermilk mixture. Combine flour, nutmeg, salt and baking powder. Stir in dry ingredients alternately with buttermilk mixture. Dough will be tender. With a rolling pin, roll dough to 1/2-inch thick, using generous amounts of flour. Cut out cookies with a round cookie cutter. Bake on a greased cookie sheet. Bake for 10 minutes (I baked mine 12 minutes and they were super soft) at 350 degrees. Do Not Overbake. The cookies should be soft. Cool completely and spread with pink icing. For the icing: Beat butter until fluffy. Add one cup of powdered sugar at a time and beat until light and fluffy, adding evaporated milk as needed for desired consistency. Add vanilla extract, almond extract and red food coloring. Beat until evenly distributed. Spread over cooled cookies.

Pumpkin Bars

I'm trying to get in the Fall mood with these 100 degree temps here, this was a great way to start. Easy to make and the family loved it. Enjoy~R

Pumpkin Bars

4 eggs, beaten
2 c. sugar
1 reg. size can pumpkin
2 c. flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

Mix all and pour into PAM sprayed 10 x15 cookie sheet pan with sides or a 9 x 14 pan. Bake at 350 for 25 minutes.

Frosting:

4 oz pkg cream cheese, softened
1 stick butter, softened
3 c. powdered sugar
1 tsp vanilla
1 T. milk

Mix until smooth and spread on COOLED bars.