MyRecipeBox

    Sweet and Spicy Pecans  from Emily Enchanted 1 LB EACH:  Dried diced mangos Dried diced pineapple Craisins Sunflower Seeds/Pepita blend Raisins 16 oz jar Unsalted dry roasted peanuts Mini M&Ms or Mini Vegan Carob chips (I'm dairy free) 3 Cups Roasted & Salted whole cashews Brown Sugar Candied Walnuts from In Katrina's Kitchen Mix all together by hand in super-size bowl (at least 8 quart size). Measure into jars or zip fasten baggies to give away.       Ta-Dah!   And, yes, I nibbled and sampled my way through the process.

  1 c butter softened, add 1 1/4 c sugar and mix. Add 2 tsp vanilla and 2 eggs. Beat till light and fluffy. Now add dry ingredients: 3 c flour, mixed with 1/2 tsp baking powder and 1/2 tsp salt. Beat on low till well combined. Split the dough in half. Shape 1/2 into a 4" square, wrap and put in the fridge. Add 2 oz unsweetened chocolate (melted and cooled) to the remaining dough and mix well. Shape that half into a 4" square, wrap and refrigerate for at least 30 min.   Roll the individual doughs out to about 16" x 12" (or a little smaller). Place the chocolate dough atop the vanilla dough and peel off the parchment. Cut the sheet of dough in half horizontally and roll each half into a log. Roll in red sugar to coat. Wrap in plastic wrap and refrigerate 3 hours or overnight (or for several days if you forget about it LOL) Slice into 1/4" slices and bake about 12-14 minutes at 350°. From my Friend Patti Althoff Siwicki -- Christmas 2021

  (from Debbie Kuhn Krause, a really good friend) SHRIMP & FISH BATTER    (1 lb. deveined 26 -30 count shrimp) 1 C AP flour ½ TSP salt ½ TSP pepper 1 TSP baking soda ½ TSP sugar 1 C water 2 beaten eggs ¼ TSP cayenne 3 TBSP flour for coating 2 C Panko breadcrumbs In a large bag put 3 TBSP flour. Add shrimp and shake to coat.   In a bowl mix flour, salt, pepper, baking soda, and sugar.  Gently beat the eggs and water. Add to dry ingredients, mix until smooth. Put panko in bowl.  Put floured shrimp into batter, then press into panko to coat evenly.  Put on a plate and refrigerate for 30 minutes. Fry in 350° oil about 3 -4 minutes until golden brown.