Sweet Pecans

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1 egg white
1 tablespoon water
1 pound pecan halves
1 cup sugar
¾ tsp salt
½ tsp ground cinnamon

Preheat oven to 250 degrees F. Grease a baking sheet and set aside. In a medium mixing bowl, whisk together the egg white and water until frothy. In a separate bowl, combine the sugar, salt and cinnamon. Add the pecans to the egg white mixture and stir until all pecans are well coated. Remove the nuts and place them in the sugar mixture. Toss until the pecans are well coated. Spread the pecans on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes. Remove from oven and let cool before storing in an airtight container.

Bacon Cheddar Cheese Ball

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1 package (8 ounces) cream cheese, softened
2 oz bacon ranch dip mix
1 cup (4 ounces) finely shredded cheddar cheese
6 bacon strips, cooled and crumbled or ½ cup chopped pecans (optional)
½ tsp pepper
Assorted crackers

Beat cream cheese, cheddar cheese, dip mix and pepper together until well blended. Shape mixture into a ball then roll in crumbled bacon or chopped nuts. Cover and refrigerate for at least 4 hours. Serve with crackers.

Note: This recipe can be used with different dip mixes. Try using the garlic and herb, alpine spinach, or cucumber dill.