I have been making these “sweet and spicy” snacks for several years now and have adapted the original recipe and now they are super easy to make, using just 4 ingredients! We are quite fortunate to actually have an almond tree in our yard that produces abundant amounts of almonds each year, unless we get a late freeze in the spring; which was the case this year and it wiped out the entire crop! I still had some from the previous year’s crop, so during harvest time in August, I pick and freeze them for later use. The holidays always encourage that batches of these be made in advance! They are a big hit at parties and would make a great last minute gift for a teacher, neighbor, or hostess. Put them into cellophane baggies and attach a card or have them on hand to serve as a quick and tasty snack for guests. Everyone will be ravin’ over these Cajun’ Spiced Almonds!
Sweet And Spicy Almonds
2 C. unblanched whole almonds
2 T. Olive Oil
¼ C. sugar
3 tsp. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
In a bowl, combine the olive oil, sugar and the Rack Ragin’ Cajun Seasoning Blend.
Add the almonds; toss to coat.
Line a baking sheet with aluminum foil and lightly spray using a non-stick cooking spray. Spread almonds out evenly and bake at 250 degrees for 30 to 45 minutes or until lightly browned, stirring occasionally. Cool and store in an airtight container.
Total Time: 55 Min.
Prep Time: 10 Min.
Cook Time: 45 Min.
Yields: 2 Cups
Create your favorite restaurant appetizer at home with our Swamp Stompin’ Spinach Gourmet Dip Blend! This is not your typical processed dip mix in a package or one of those convenient pre-made dips in a plastic container. Simply add hearty leafy spinach, artichoke hearts and savory cheeses, for an easy but elegant appetizer worthy of any special occasion or casual weekend. Some recipes call for jarred alfredo sauce or even mayonnaise which does nothing to improve the flavor, makes the texture unpleasant and increases the calories. Our Spinach Dip Blend includes two recipes; serve it cold (separate recipe), or prepare the traditional restaurant version as a baked artichoke dip. Our gourmet dip blends will make 4 cups of prepared dip!
Spinach & Artichoke Dip
2 C. spinach leafs, chopped or frozen spinach, (thawed and drained)
16 oz. sour cream or Greek style plain yogurt
4 oz. cream cheese, softened
14 oz. can artichoke hearts, drained and chopped
1 tsp. lemon juice
¾ C. Italian style cheese blend, shredded
¼ C. Swiss cheese, shredded
1 package of Swamp Stompin’ Spinach Gourmet Dip Blend
Mix the entire package of the Swamp Stompin’ Spinach Dip Blend with the sour cream or substitute Greek style yogurt, set aside.
In a separate bowl, blend the spinach, cream cheese, artichokes, and lemon juice.
Add the sour cream mixture, Italian cheese blend and Swiss cheese,
Place dip into a greased baking dish and top with additional shredded cheese. Bake at 350 degrees for 20 minutes.
Serve with bread, crackers or pita chips.
Total Time: 40 Min.
Prep Time: 20 Min.
Cook Time: 20 Min.
Yields: 4 Cups
For years I have always called them brussel sprouts only to find out recently that they are indeed Brussels Sprouts; Brussels with an s that is! My husband always referred to them as sulfur bombs and we never liked them until I realized that placing them into a boiling pot of water isn’t conductive to achieving great flavor. Roasting them however, creates a caramelized finish on the outside with a tender finish on the inside. Roasting them also brings out their deep nutty flavor. In fact, I’ve seen roasted brussels sprouts convert more than one avowed brussels sprouts-hater into a brussels sprout-lover, and I am one of them! This simple and decadent side dish is the perfect addition to serve with your holiday meal! I suggest using fresh sprouts, but the frozen ones will work for this as well. The Lemon-Thyme Salt added to the flavor and really gave a nice finish to the dish!
Lemon-Thyme Brussels Sprouts
2 lbs. fresh or frozen brussels sprouts, thawed and halved
3 T. butter
2 T. olive oil, more as needed
3 green onions, sliced
1 tsp. lemon juice
Zesty Moose Lemon-Thyme Finishing Salt
In a large skillet over medium heat, cook the brussels sprouts in the oil for 10-12 minutes or until tender.
Add the butter and continue cooking until brussels sprouts are caramelized. The butter is necessary for a caramelized finish. Add the green onions and lemon juice. Generously season to taste using The Zesty Moose Lemon-Thyme Finishing Salt. Cook 1 minute longer and serve.
Total Time: 22 Min.
Prep Time 10 Min.
Cook Time: 12 Min.
Yields: 5 Servings