Hygge life

Candied Pecans

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These candied pecans are simple, comforting, and one of those recipes that makes the house smell like the holidays almost instantly. I sometimes make them for the stocking exchange at work or give them as little extra gifts for everyone. They’re perfect for snacking, gifting, or tossing on a salad when you want something a little special without a lot of fuss.

Ingredients:

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 egg white
  • ½ teaspoon vanilla extract
  • 1 teaspoon water
  • 4 cups pecan halves

Instructions:

Preheat your oven to 300° and line a large baking sheet with parchment paper.

In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt. Set it aside.

In a larger bowl, whisk the egg white, vanilla, and water until it’s nice and frothy. Add the pecans and toss until they’re all coated.

Pour the sugar mixture over the pecans and gently stir until everything is evenly covered. Spread the pecans out in a single layer on the prepared baking sheet.

Bake for 30 minutes, giving them a good stir every 10 minutes so they don’t stick or burn. Once they’re done, take them out and let them cool completely on the pan—this is when they crisp up.

When fully cooled, store them in an airtight container.

Storage Tips

  • On the counter: up to 10 days
  • In the refrigerator: up to 2 weeks
  • In the freezer: up to 2 months

Nutrient Facts (Approximate per 1/4 cup serving):

  • Calories: 200 kcal
  • Total Fat: 16g
  • Saturated Fat: 1.5g
  • Polyunsaturated Fat: 4.5g
  • Monounsaturated Fat: 9g
  • Sodium: 25mg
  • Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 9g
  • Protein: 5g

Nutrient values can vary based on the specific nuts used and the exact measurements of ingredients.

Home style ham salad

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This salad brings back a lot of good memories for me.

This ham salad recipe comes from my ex-husband’s grandparents who lived in a little village called Ilion in upstate New York. Making it brings me right back to their home. Brown carpets, the smell of food in the kitchen, and everyone sitting around that brown Formica table, laughing. Grandpa Dulak talking about his days at Union Fork and Hoe, Grandma sharing stories about taking the girls to camp at Canadarago Lake. It’s amazing how a simple recipe can carry so many great memories.

Hold on to all the good memories you can.

Ingredients:

  • 1 pound cooked ham, chopped
  • 1/2 cup mayo
  • 1 tablespoon Dijon mustard
  • 3 tablespoon sweet pickle relish
  • 1/4 cup celery, finely chopped
  • 1/4 cup onion, finely chopped
  • Salt and pepper to taste

Instructions:

  1. Chop or dice the hame up. I prefer it to be chopped because it I don’t like chunky ham.
  2. In a large bowl, combine the mayo and ham
  3. Add the chopped celery, onion, and salt and pepper to the mayo and ham. Stir well.

You can have it as a sandwich or on crackers. I always end up seasoning it a little more with salt and pepper.

Nutrition Facts can vary depending how much more or little (per 1/2 cup serving):

  • Calories: 250
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 50mg
  • Sodium: 900mg
  • Total Carbohydrates: 3g
  • Dietary Fiber: 0.5g
  • Sugars: 2g
  • Protein: 12g

Chaffle What??

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Okay so tonight I decided to break out the old chaffle maker that I bought about 2 years ago but never used. No clue why but better late then never right?

You can literally have these made in under 12 minutes flat. They’re ridiculously easy.

Chicken, bacon, ranch, and cheddar cheese chaffle

  • 1 cup of shredded chicken or 1 can
  • 1 egg
  • 1/2 teaspoon of baking powder (makes it fluffy)
  • 1 cup of cheddar cheese
  • 2 pieces of crumbled bacon
  • 1/4 cup of onion sliced thin
  • powdered ranch seasoning 1 table spoon
  • salt, pepper, onion powder

Instructions

  1. Mix all your ingredients
  2. Spray your chaffle maker with oil, butter, etc. I use Can’t believe It’s Not Butter Spray
  3. Put 1 – 2 scoops of the mixture on the chaffle maker but don’t over load

Don’t be afraid to add additional seasonings! I always play around with my ingredients until I get it right. Start with small portions when experimenting.

All the recipes had to start from somewhere right? Be creative and do your own thing.

Nutrition Facts

250 cal, 18g, protein, 15g fat, 3 carbs, .5g fiber