candied pecans

A semi-healthy snack and they make your house smell like fall.

• 1 egg white (you can throw the yolk out, don’t need it for this)

• 1 tsp water

• 1/2 tsp vanilla extract

• 1/2 cup white sugar

• dash salt

• 1/2 tsp ground cinnamon

• 2 cups pecan halves

Preheat the oven to 250º. Line a baking sheet with tinfoil or parchment paper.

Using a fork or a whisk, combine the egg white, water, and vanilla in a large bowl. In a separate bowl, combine the sugar, salt, and cinnamon.

Add the pecans to the liquid mixture and stir to coat. Add the sugar mixture and stir again.

Spread the nuts out on the baking sheet. Bake for 45 minutes, stirring every 15 minutes. Allow them to cool on the baking sheet before moving.

deviled eggs

One of my all-time favorite foods. Yes, I know how weird that is. Makes 12 halves (6 eggs), but can be easily doubled.

• 6 eggs

• 1/4 cup mayo

• 1 tbs white vinegar

• 1 tsp dijon or yellow mustard

• dash salt and pepper

• paprika for garnish

Hard boil the eggs: Place them in a large pot in a single layer, and cover with water so that there is 1 1/2 inches of water above the eggs. Heat on high and once the water boils, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then immediately place the eggs in a bowl of ice water.

Once the eggs are cool, peel them and rinse under cool water to remove any shell pieces. Slice them in half lengthwise, and pop the yolks into a small bowl. Place the whites in a paper towel-lined container.

Combine the yolks with all other ingredients except the paprika. You can use a fork, a whisk, or a potato masher to get them smooth. Spoon into the whites, or scoop the filling into a plastic bag and cut the corner to create a piping bag if you’re feeling fancy. Garnish with paprika and serve cold.

crockpot buffalo chicken dip

The official food of football season. Makes way more than you think it will.

To prepare the chicken:

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

• Alternative: 2 15.5 ounce cans of chicken, drained

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and return to the Crockpot.

Add the following to the Crockpot:

• 8 ounces cream cheese, cubed (one of the bricks of cream cheese, not the tub)

• 1/2 cup ranch dressing

• 1/2 cup buffalo sauce (I used Frank’s Buffalo)

• 1/2 cup of your favorite shredded cheese

Mix well and cook on low for two hours.

Leftovers are good in a quesadilla or taquito.

onion rings

Worth the work, I swear. Makes 2 very large appetizer quantities.

• 2 large sweet onions

• all-purpose flour

• 4 eggs

• 2 tbs mayo

• black pepper

• seasoned bread crumbs (either buy the pre-seasoned ones or make your own)

• cooking spray (I like the olive oil kind)

Preheat the oven to 425º. Tinfoil and spray a cookie sheet.

Slice the onions into 1/2 inch rings. To do this, peel the onions and cut off both ends. If you mess up any of the rings, you can still use them - they just won’t look as nice. Soak the finished rings in a bowl of water while you’re slicing to remove the skins.

Grab two dinner plates and a bowl. On the first plate, combine a handful of flour and the black pepper. In the bowl, combine the eggs and the mayo. On the second plate, pour out the breadcrumbs.

Remove each onion ring from the water, and drop it briefly on a paper towel. Use tongs for this unless you enjoy breading your own fingers. Dip it in the flour, then the eggs, and then the breadcrumbs. Make sure it’s completely covered. Drop on the baking sheet and repeat until your hand cramps.

Spray the finished onion rings with more cooking spray. Bake for 10 minutes on each side.

rice & beans

A staple. Microwaves well and is perfect for lunch. Serves 4.

• 2 tbs olive oil

• 1 white or yellow onion, diced

• 1 3/4 cups chicken or vegetable stock (or water, in a pinch)

• 1 cup uncooked rice

• 1 15-ounce can black beans - do not drain

• Half of a lime

In a large pot, warm the olive oil over medium heat. Saute the onion until translucent. Add the stock/water and bring to a boil.

Add the rice and beans, stir to combine. Cover the pot.

Turn the heat to as low as it goes, and then simmer undisturbed until all of the liquid is absorbed - 18-20 minutes. Remove from heat, add the lime juice, and mix with a fork before serving.