Busy Brunette Bakerista

These crunchy pecans are the tastiest appetizers ever! I’ve been making them since I first got married and they are simply delicious. They are great in salads, for gifts in little jars, or in a dish on a table at a party! Slow-Roasted Snacky Pecans Makes one pound of pecan nuts ¼ cup butter ¼ cup light corn syrup 3 T. of water   1 t. kosher salt 1 pound of whole pecans Preheat oven to 250 ° F Line a rimmed baking sheet with foil including up the edges. Melt butter, corn syrup, water, and kosher salt in a saucepan and bring to a boil, stirring occasionally. Add pecans and stir to coat nuts.   Spread out evenly on the lined baking sheet.  Now this is important – bake for one hour stirring every 10 minutes. If you don’t, they won’t cook evenly and stick together in one large ball...unless you want them in a shape of a football. Let pecans cool for three minutes then transfer to a dish, bowl, Mason ...

This soup is so good we serve it during special holidays in our family. During these times when we are at home cooking more for our families...it's a good soup to make and freeze as well. You can adjust the seasonings but it’s awesome just plain by itself! I’ve had lots of tortillas soups, and this one is the best . Chicken Tortilla Soup de Ortega Serves about six 7 T. vegetable oil 10 corn tortillas chopped 6 cloves garlic (minced or through a garlic press) ½ cup chopped cilantro 1 yellow onion chopped 1 (28oz.) can diced tomatoes 2 T. ground cumin 1 T. chili powder 3 bay leaves 6 cups chicken broth 1 t. salt ½ t. cayenne pepper 4 cooked chicken breasts or 6 cooked chicken thighs 1 lemon toppings:  shredded cheese,  avocado slices It’s important to cook the chicken first to give the soup great taste! Place chicken in a pot and cover with water. Slice one lemon and add slices to the pot along with a little sa...