Posts Tagged ‘gifts’

Oven Baked Chex Mix Recipe

dscf7605 Find Recipe Here


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Goodbye Dish Pan Hands

True Blue Gloves

It’s safe to say that because I spend a lot of time in my kitchen, I also spend a lot of time with my hands immersed in hot, sudsy water. For many years I lived with the consequences – dry knuckles, split and chipped nails, and the constant chore of drying my hands after each dip in dish pan.

Several years ago one of my personal chef clients introduced me to these blue gloves. It was these very gloves that helped me say goodbye to dishpan hands. This sweet lady had hired me to cook for her several times before and after she had hip surgery. During one of these cooking sessions she insisted that I try on her gloves as she watched me scrubbing my stainless steel baking pan with my little green scrub pad.

I never could wear gloves when I washed dishes until I wore her True Blue gloves. Other gloves didn’t fit right and quite frankly they made my hands sweat. I didn’t feel like I could grip anything I was washing, and the gloves were always made from thin, smelly latex. But not these blue gloves. I love, I mean LOVE my pair of blue gloves. They are thick, machine-washable, cotton-lined, and so easy to put on and wear. They allow me to wash my dishes in really, really hot water, and the fingers are textured so it’s easy to grip the items I’m washing.

So, if you’re still being asked “What do you want for Christmas?” put a pair of these True Blue Gloves on your list. They come in different sizes, and some colors other than blue, so plan accordingly. And did I say I love these gloves. My hands thank me. My dishes thank me. My pots and pans thank me. My French manicures even thanks me. Oh la la.

(Disclaimer: I am not paid to offer this promotion.)

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Smoky Spiced Nuts

Yield 1  1/2 pounds

I like adding smoky flavor with smoked paprika not liquid smoke. For a spicer nut increase the cayenne pepper to 1/4 teaspoon. This recipe doubles well, but be sure to bake on two baking sheets in order to acheive the proper crunchiness.

2 egg whites
2 teaspoons salt
3/4 cups sugar
1 tablespoon Worcestershire Sauce
1 tablespoon smoked paprika
1/8 teaspoon cayenne pepper or more to taste
8 ounces whole almonds
8 ounces pecan halves
8 ounces walnut halves
4 tablespoons unsalted butter, melted and cooled

Preheat oven to 325°F. Spray a rimmed baking sheet with non-stick cooking spray. In a large bowl, using an electric mixer, beat the egg whites and salt until very foamy. Gradually add the sugar and beat until soft peaks form when the beaters are lifted from the egg foam. Fold in the Worcestershire Sauce, paprika, and cayenne. Stir in the nuts and butter, coating the nuts well. Spread in a single layer on the baking sheet. Bake, stirring every 10 minutes, until crisp and golden, 30 to 40 minutes. Immediately scrape the nuts from the pan while hot and spread on a sheet of foil until cool. Break into clusters or into individual nuts. Store tightly covered for up to 2 weeks.

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