Spiked and Spiced Almonds
4 tablespoons melted butter
2 pounds almonds (shelled)
1/4 cup cinnamon and sugar blend
Seasonings Options
1/4 cup seasoned salt with 1 tablespoon curry powder 1/4 cup sugar with 2 tablespoons vanilla
1/4 cup ancho seasoned salt with 2 tablespoons hot sauce 1/4 cup spiced rum then roll in 1/4 cup brown sugar
1/4 cup taco seasonings
1.In VersaWare™ stoneware, melt butter on stovetop set to medium heat and Sauté almonds for
2.In a separate bowl, mix and coat nuts with your favorite combination of seasoning and place in small ramekin baking dishes. Save remaining spice mixture for later use.
3.Stack baking cups into VersaWare™ stoneware, place stoneware in slow cooker heating base, cover, and cook on Low for 4 hours.
4.Before serving, sprinkle remaining mixture onto each cup and cook on High for
Serves 10
Note: when using an electric stovetop, the heat diffuser
24MUST ALWAYS be used with the VersaWare™ stoneware.
Roasted Summer Squash with Pine Nuts and Romano Cheese
Extra virgin olive oil
1 clove garlic, minced
1/2 cup yellow onion, chopped
1 medium red bell pepper, seeded and chopped
3medium zucchini, cut in
3medium summer squash, cut in
1 teaspoon salt, divided
1/2 cup pine nuts, chopped
1/3 cup Pecorino Romano cheese, freshly grated
1 teaspoon dried Italian seasoning
1/4 teaspoon black pepper
1 tablespoon unsalted butter, cut into small cubes
1.Coat bottom of VersaWare™ stoneware with olive oil and place on stovetop set to
2.Transfer the stoneware to the slow cooker heating base and add the zucchini and summer squash. Toss lightly.
3.In a small bowl, mix together the pine nuts, cheese, Italian seasoning, salt and the pepper. Fold half of the cheese and nuts into the squash and sprinkle the remaining cheese and nuts on top. Top the cheese with the butter.
4.Cover and cook on Low for
Serves
Note: when using an electric stovetop, the heat diffuser | 25 |
MUST ALWAYS be used with the VersaWare™ stoneware. |