Wednesday, September 7, 2011
Wednesday, August 31, 2011
1/3 cup Chopped Walnuts
1/8 cup Sugar
Dice the chicken into small cubes.
Thursday, March 3, 2011
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
In a medium-sized mixing bowl beat 2 egg whites, 4 tablespoons brown sugar and 1 1/2 teaspoons of cinnamon.
Then add raw pecans.
Mix with your hands until all pecans are evenly coated.
I broke them up after 30 minutes because the egg white was still slightly gooey and popped them back in for another 5-10 minutes until it dried out. Cool on a wire rack.
Chop about a cup of the pecans and set aside.
WARNING: These are highly addicting and make a great snack!
(Apparently I forgot to take a picture of the first two steps... Face Palm.)
Mix the pudding pouch and 2 cups of cold milk and mix with a hand mixer for 2-3 minutes or until thick and set up. Cover and place in the fridge.
Next mix the pint of heavy cream and 1/2 tablespoon of sugar together until it forms soft peaks. I don't like my whipped cream very sweet.
Spoon half the pudding into the pie crust. Slice one banana and spread them around the pie.
Chop the nuts.
Sprinkle on half of the nuts.
Add the rest of the pudding banana's and nuts.
Add the whipped cream and decorate with some of the chopped Pecans and finish it with some whole pecans.