This Gingerbread Spiced Nuts recipe is sponsored by Fisher Nuts.

‘Tis the season…for so much, right? The holidays for my family feel very low key this year, and I have to admit, I kind of like it. Between a new baby and transitioning into a new house, there just isn’t much extra time (or let’s be honest, energy) for stuff that really isn’t all that important as it has been in the past. For example, our tree, our stockings, and a few decorations are up, but I am wondering what’s in the 3 other large plastic bins sitting in the garage marked Christmas and if I really need all that “stuff”. I’m not missing anything so I guess I don’t need it right? Maybe next year it’ll come back out…but for now, I’m truly enjoying Simple. I’m also a little (a lot) behind on Christmas shopping (hello Amazon Prime), Christmas cards and pretty much everything else relating to the holiday..although I’m proud that I did get manage to get about 1/3 of my Christmas lights out in the yard. 😉

Like I said, the theme for this year’s holiday for me is truly…Simple. And it’s ok.

Speaking of simple, this spiced holiday nut recipe is pretty simple – just the way I like it! Although I mentioned our holidays are more low key this year, we are still spending time with family and friends and of course when people get together there is usually food involved. Spiced nuts are always a welcomed treat at any get together and they can’t be easier to make – take it from a slightly sleep deprived mom who is not spending a lot of time in the kitchen lately. These nuts take less than 20 minutes to put together and that includes oven time. You can package them up in a pretty holiday tin to take with you to a holiday party, or set them out for guests that are stopping by. Of course you can just treat your kids to some as an after school snack, I’m sure they won’t mind. 🙂

I was inspired by the flavors of the season when I made these nuts using Fisher’s Nuts. I used a blend of Walnut and Pecan Halves but any combination of nuts will work. These bake up in just 10 – 12 minutes, you know they are done when you start to smell something delicious in the air!

Happy Snacking!

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It’s not too late…to make this cranberry sauce! I promise.

It is wonderful..super fresh, tart but sweet.  I found the recipe for this Apple-Orange Cranberry Sauce last year on Williams Sonoma’s site.  I love that it has chunks of apples in it along with orange zest and juice.  And the best part is it will probably be the easiest thing you cook for Thanksgiving dinner.

Wishing everyone a very Happy Thanksgiving!  I’m feeling super blessed and thankful for all the good things in my life…my wonderful husband and kids, our families, our friends and our health.  I’m also very thankful for all the wonderful opportunities that I have experienced this year thanks to this blog…I’m thankful for all of you who read it and who comment and who support me.  I’m thankful for all the great people I’ve met “virtually” and in person whether through blogging, Facebook or Twitter…

Life is Good. God Bless.

Future Food Blogger?  🙂

Apple-Orange Cranberry Sauce

Ingredients:

• 1 orange, zested and juiced
• 2 Granny Smith apples, peeled and chopped
• 2 bags fresh cranberries (about 6 cups), rinsed
• 3 cups water
• 2 cups sugar (original recipe calls for 2 1/2 so if you adjust to your liking)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Directions:

1. In a medium sauce pan, combine fresh squeezed orange juice, zest, apples, cranberries, water, sugar, cinnamon and cloves. Bring to a slow boil, then reduce heat to a simmer. Gently stir occasionally, until cranberries "pop", apple softens and sauce thickens, about 10-15 minutes.
2. Let cool completely before serving. Makes a large batch, perfect for leftovers.

Over the years, I've started to reduce the sugar gradually. If you have a sweeter tooth, stick to the two cups. If you are looking to cut back, try with 1 cup of sugar and you can always add more.

To help with adding more natural sweetness, I like to include the squeezed halves of oranges and the apple cores to the cooking process and then remove.

Recipe adapted from Williams Sonoma

 

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