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Chili-Seasoned Nuts
1 lb. pecans or walnuts
4 T. butter or margarine, melted
1 pkg. chili seasoning mix
After placing pecans or walnuts into slow cooker, pour melted butter or
margarine over them.
Sprinkle package of chili seasoning over all and stir. Cook on Low for 1 1/2
hours and remove cover. Turn cooker to High and stir. Cook for another 30
minutes. Stir again, let cool and remove from cooker.
Serves 6 to 8. |
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Herbed Pita Crisps
4 white or whole-wheat pita breads
2 large garlic cloves, peeled, crushed
6 T. olive oil
2 T. fresh thyme leaves or 2 teaspoons dried thyme
1 1/2 t. salt
1 t. black pepper
Preheat the oven to 350°F. Using scissors or a serrated knife, cut each pita
into 5 strips. Snip the end of each strip and separate to make 2 single-layer
strips. Place the pita strips split side up in a single layer on baking sheets.
In a small bowl, stir the garlic into the oil. Brush each strip with the garlic
olive oil. Sprinkle evenly with the thyme, salt and pepper.
Bake until crisp and golden brown, about 15 minutes. Remove from the oven and
cool. Serve at room temperature, with or without dips.
Makes 40 strips.
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