The sun is shining, the birds are chirping and the water is as blue as blue can be.  Oh What a place!  Regis and Kelly are here and they have been since Saturday doing this week of shows from beautiful Prince Edward Island and they have been raving about it.  Really you cannot disagree.

Last night at the camp site I made a delicious appetizer that was a HUGE hit.  I saw it a couple of weeks ago on the food network.  It was on the show “Best things I ever ate” and it was Giada’s favorite snack.  Basically it is roasted nuts tossed with brown sugar, butter and fresh rosemary.

Simply put….. DELICIOUS!

Ingredients

• Variety of Nuts
• Butter
• Brown sugar
• Rosemary

Method

1. Roast nuts in oven or on BBQ until golden brown and warmed all the way through
2. In a large bowl, add some butter, brown sugar and fresh rosemary.
3. Once the nuts are complete, remove from the heat and add to the bowl.  The hot nuts will melt the butter and brown sugar.
4. Mix to coat evenly
5. ENJOY!

Zesty Tip: Use a nice mixture of nuts, cashews, brazil nuts, pecans, walnuts, peanuts etc for that extra flavor and texture.  These even got a taste from the trailer next door.  I heard rumblings of a great party treat.

Alright I am back to the campground and ready for another fun filled day.  Last night’s dinner was pretty tasty and I will be featuring it likely on Friday.  Not sure what to cook tonight – but that is all I can think about.  I love to EAT!  Have an awesome Wednesday and check out Regis and Kelly if you have time.

Take care

zesty

I think I am heading downtown to attend the Remembrance Day Ceremony later on this morning and then heading to the house to do some work.  The trim is all on upstairs and the doors are hung.  I am ready to start cleaning the floors and start prepping for the hardwood.  I guess I never told you that we changed our mind on the upstairs flooring and switched from a laminate floor to “real” hardwood.  We chose a cappuccino color for the upper level and we are pleased to have that decision behind us.

On to the Ginger Snaps – I always seem to have these every year at this time of the year and right through until the new year.  Have you ever had an icebox ginger snap?  They are certainly a great little snack with a glass of milk or if you are like me… I smear a bit of butter on the back side.  These are really simple to make and take no time to prep or to cook.  They are a great cookie to eat right out of the fridge or the freezer.

Ingredients

• 1 Cup Butter
• 1/3 Cup Brown sugar
• 2/3 Cup Molasses
• 3 Cups All Purpose Flour
• 2 Tsp. Baking soda
• 2 Tsp. Ginger
• Pinch of salt
• 1/2 Tsp. Cloves
• 1/2 Tsp. Cinnamon

Method

1. Preheat oven to 350 Degrees
2. In a large bowl mix as listed above and place it on a large piece of wax paper.
3. using your hands shape into a large rectangle about 1 1/2- 2 inches thick.  It will be smooth on the top.
4. Wrap it up in wax paper and chill in fridge for an hour or two. ( You can chill overnight if you want)
5. Remove from fridge and unwrap.  Cut into slices and place on cookie sheet  lined with parchment paper
6. Bake for 8-10 minutes.
7. ENJOY!

Zesty Tip: These little cookies make a great outer shell for a quick ice cream sandwich.  Just be sure to pop them back in the freezer for a few minutes once you build them to prevent the ice cream from oozing out.

A Gentle Reminder

Check out Megan’s Pumpkins For Pink E-Book, which raises money for the fight against breast cancer. I contributed my Double Ginger Gingerbread Cookies recipe to it.

Have a great Wednesday and I will see you all back here tomorrow. Oh before I forget. I am on the road all next week in Virginia and I am looking for guest posters. If you are interested and would like to be featured shoot me an email.

Take care
zesty