Feed Your Addiction With These Spicy Nuts

I love all kinds of nuts: peanuts, cashews, almonds, walnuts, pecans, you name it. I stumbled upon this recipe for Sweet & Salty Nuts that is so addictive, there ought to be a law! It's a healthy snack that can be whipped up in a few minutes. It also makes an unusual housewarming gift or inexpensive holiday gift. If you're feeling really creative, double the recipe and serve the tasty nuts in these adorable nesting buckets from USA Wallpaper. Everyone will be dazzled with your domestic prowess.

Sweet & Salty Nuts

1/4 cup packed brown sugar

1/2 tsp. ground cinnamon

1/4 tsp. cayenne pepper

1 egg white

1 1/2 cups salted cashews

1 1/2 cups pecan halves

In a small bowl, combine the brown sugar, cinnamon and cayenne pepper. In a large bowl, whisk the egg white; add the nuts. Sprinkle with sugar mixture and toss to coat. Spread in a single layer on a greased cookie sheet. Bake at 300 degrees for 18-20 minutes, stirring once. Let cool before storing.

Mexican Pasta Earns Cinco Stars

If you're tired of the same Italian-style pasta dishes, wake up your tastebuds with this Mexican Pasta recipe. While preparation of this dish may take a little longer than I normally prefer, it's completely worth it. The red pepper and seasonings give this recipe some kick while the creamy sauce and cheeses give it that homemade goodness. While your cooking this pasta for your little fiesta, use these lively measuring spoons from Anthropologie. They'll match the colors on your sombrero perfectly. Ole!

Mexican Pasta Bake

12 oz. macaroni

1 lb. ground beef

1 packet taco seasoning

1/2 cup chopped onion

1/2 cup chopped red pepper

2 tbsp. butter

1/3 cup flour

1 tsp. salt

1 tsp. cumin

3 cups milk

6 oz. Colby cheese, cubed

8 oz. shredded Monterey Jack cheese

1 cup salsa

Chili powder

Preheat oven to 350 degrees and grease 3 qt. baking dish. Brown ground beef and stir in taco seasoning according to packet directions. Cook pasta and drain. In large saucepan, cook onion and pepper in butter about 5 mins. Stir in flour, salt and cumin. Add milk. Cook and stir until thickened. Reduce heat to low. Stir in Colby cheese and 1 cup of the Monterey Jack cheese. Pour over pasta and stir. In the baking dish, layer 1/2 the pasta, 1/2 the beef and all the salsa. Layer with remaining pasta and beef. Sprinkle with the remaining Monterey Jack cheese. Sprinkle with chili powder. Bake uncovered 15-20 mins.

You Deserve These Girlie Treats

Need a relaxing evening with your girlfriends? Maybe you're planning to send the husband and kids packing while you ladies stay in to give each other facials and play shameless board games. Well, all that gossip and girlie talk can make you pretty hungry, so why not try this appetizing treat. These Cool as a Cucumber Tea Sandwiches are dainty yet so yummy. And for the ultimate in girlie-ness, serve the appetizer on these adorable plates from Rosanna Inc. They're so retro 50's chic. I can just imagine you girls on the party line now.

Cucumber Tea Sandwiches

1 loaf of rye cocktail bread (found near the deli section)

1 block of cream cheese

1 packet of Hidden Valley Ranch dry seasoning mix

1 or 2 cucumbers, sliced

Dried dill weed

Mix the cream cheese and seasoning mix. Spread on the cocktail bread. Place a cucumber slice on each piece. Sprinkle with dill weed. Refrigerate for 1 hour.

Heavenly Graham Crackers with Fudge

This rich, chocolately dessert was handed down from our sweet (yet a little senile!) Granny. It's so rich and delicious yet couldn't be easier to make. The secret ingredient of this dessert recipe is the peanut butter. Whip up a batch for your next potluck or picnic while using these adorable measuring cups from USA Wallpaper. The retro-looking cups look like Granny handed these down as well.

Granny's Graham Crackers with Fudge

1 cup sugar

1/2 stick butter (or Oleo as my Granny called it)

1 square Baker's unsweetened chocolate

Dash of salt

1/2 cup milk

1 tbsp. peanut butter

1 tsp. vanilla

1 package of graham crackers

Over medium heat, stir sugar, butter, chocolate, salt and milk until the mixture boils for 1 minute. Add peanut butter and vanilla and continue stirring until mixture is spreadable. Spread fudge on graham cracker. Top with another cracker. Makes 12-24 pieces of heaven, depending on how big you make them. Enjoy!

'On the Table Chop Chop' Pork Chops

While this may be considered a fall or winter comfort food, no delicious dinner recipe is easier to get on the table lickety-split. What to do with the extra free time? Why not whip up some fresh string beans which will complement the tender pork, sweet apples and crispy stuffing? While your enjoying your yummy pork chops, use these adorable turtle placemats from USA Wallpaper. Yes, USA Wallpaper. I had no idea they offered such cute kitchen accessories. Take a look!

Pork Chops with Apples & Stuffing

6 boneless center cut pork chops

1 tbsp. vegetable oil

1 box StoveTop stuffing mix

1 1/2 cans (30 oz. total) apple pie filling with cinnamon

Brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling in greased 13x9 baking dish. Place pork chops on top. Spoon stuffing over pork. Cover and bake at 350 degrees for 35 minutes. Uncover and bake 10 minutes longer.

This French Toast is Berry Delightful

Tired of eating cereal bars and Pop-Tarts in the chaotic morning rush? With a little prep time the night before, your family can wake up to the freshly baked goodness of this easy French Toast Casserole. Heck, the sweet smell wafting through the house may even get your surly teenagers out of bed voluntarily. And if you really want to go the extra mile, set the breakfast table with this eye-opening syrup pitcher from Sur La Table. No plastic bottles for you!

French Toast Casserole

1 16 oz. loaf of bread, cubed

1 1/2 cups half and half

3/4 cup maple syrup

8 eggs, beaten

2 cups strawberries and/or blueberries

Mix all ingredients and refrigerate overnight in a greased 11x15 pan . If you don't have a pan that large, divide into 2 8x8 pans. Bake at 350 degrees for 45 minutes.

Crabby Guests? Not with These Toasty Appetizers!

This recipe for Crab Melts requires a little time and money, but it's so worth it. I know that picking crab meat is a royal pain, but nothing ruins a good seafood dish faster than pieces of shell stabbing you in the gums. Plus, I prefer backfin crabmeat, but I'm sort of a seafood snob. Use whatever crabmeat you prefer. These appetizers must be served warm so plan on making this dish when you're entertaining at home. And if you have any English muffins leftover, make them for breakfast using this totally cute polka-dot toaster. It can be found online at My Vintage Kitchen. Here's a toast to your eclectic style!

Crab Melts

1 pack (6) English muffins

8 oz. drained, picked crab meat

1 stick butter

1 6 oz. jar Old English Sharp Cheddar Cheese (near the grated parmesan in the grocery store)

2 tbsp. mayo

1/2 tsp. seasoned salt

1/2 tsp. garlic salt

Cut untoasted muffins into quarters and place on two cookie sheets. Mix ingredients well. Spread mixure on muffins and freeze uncovered for 30 minutes. Broil until brown and puffy (5-10 mins).

A Tangy Taste of the Tropics Fruit Salad

Summer's almost here, and fruit salads are being made for just about every gathering. If you would like to add a twist to this barbeque favorite, try this delish fruit dish. The secret ingredient is TANG. I know it sounds weird. I don't drink the stuff. Heck, I've even used it to clean out the inside of my dishwasher (works really well, by the way!). Trust me, the TANG gives this recipe a yummy orange sherbet flavor, and this salad comes together in a snap since it mostly calls for canned fruit. Serve this side dish in your favorite bowl along with these colorful, beaded serving spoons from Pier One.

Tangy Fruit Salad

1 3oz. box of instant vanilla pudding

6 tbsp. TANG

16 oz. can of sliced peaches

14 oz. can of pineapple chunks

8 oz. can of mandarin oranges

Pint of fresh strawberries

2 ripe bananas, sliced

Stir pudding mix & TANG together. Add peaches (with juice) and mix. Add drained pineapple and drained oranges. Add sliced strawberries & bananas.