Highland Foods Recipes
All recipes tagged with “snacks”
Maple Pepper® Walnut and Cranberry Sensations
From
Maple Pepper® Walnut and Cranberry Sensations can be eaten as is or as a new ingredient for roasted pork, your favorite turkey stuffing recipe, or to liven up corn bread, muffins or scones. We are sure you can find other uses in your cooking.
Ingredients
2 cups chopped walnuts, 3/4 cup sweetened dried cranberries, 1/3 cup olive oil, 4 tablespoons 100% pure maple syrup, 2 tablespoons of your favorite flavor of Maple Pepper® Seasoning, 2 teaspoons of chopped fresh rosemary, 2 teaspoons of soy sauce.
Directions
Place olive oil, soy sauce and maple syrup in a small sauce pan. Whisk together until well mixed. Heat mixture slowly until it just about reaches boiling, stirring occasionally. Remove from burner and cool until just warm enough to touch with your hands. Add walnuts and cranberries to the liquid mixture. Stir to coat all sides of the berries and nuts. Mix the Maple Pepper® and rosemary in a bowl. Add the cranberry and walnut mix to the Maple Pepper® and rosemary mix. Toss to cover all sides of the berries and nuts. Spread out on a lightly oiled cookie sheet and bake in a 325 degree oven for about 20 minutes, turning occasionally to allow browning on all sides. Bake less time or longer if needed.
Allow mixture to cool on the cookie sheet, turning on occasion to prevent from sticking. You may coat the walnuts and berries with a dash or two more of Maple® Pepper if you’d like. When cooled, put in a bowl as a holiday snack for friends and family. You may store the mix in a glass jar in your refrigerator if you do not eat it all at once.
Variations of uses
* You can make Maple Pepper® Walnut and Cranberry Sensation Clusters. Instead of spreading mixture on a cookie sheet before baking, take about 2 tablespoons of the mixture in your hands to form small clusters. Place clusters on cookie sheet and bake accordingly. These may take a bit more time to bake.
*You can mix Maple Pepper® Walnut and Cranberry Sensations in a blender and use as a new seasoning for a number of dishes including muffins, corn bread and scones; stuffing, squash, potato; a topping for baked chicken or turkey, pork roast or ham. Some even like them in their scrambled eggs. Be creative and enjoy!
Maple Pepper® Crispy Squash Seeds
From
Have you ever wondered what to do with left over squash seeds from your holiday baking? Maybe you like to make your pumpkin pies from scratch. Perhaps you serve your favorite baked squash at the holiday meal. We prefer acorn but you can use any squash really - blue hubbard, butternut, buttercup. Here is a simple and delicious recipe for your left over seeds. Colin Powell, one of our loyal customers, shared his favorite recipe with us to share with you. In the words of Colin, “Maple Pepper® original on squash seeds with a little olive oil and salt is to die for!”
Ingredients
Squash seeds - your choice! Maple Pepper®, Olive oil, Dash of sea salt.
Directions
Use just the right amount of olive oil to lightly coat the squash seeds. Exact amount depends on the number of seeds you have. Coat all sides of the seeds with your favorite flavor of Maple Pepper® seasoning. Add more or less to your liking. A dash of sea salt if you’d like.
Scatter seeds on to a lightly oiled cookie sheet. Place cookie sheet in a pre-heated 325 degree oven and roast for 15 - 20 minutes. Turn seeds at least once during roasting. Remove seeds from oven when they are lightly browned and crispy. When cooled, put in a bowl to share with family and friends. Better eat them while they last as they can go very fast!