I love entertaining in our Monaco Knight motor home during our holiday outings.  I'm always on the lookout for easy recipes that don't take too much fuss or room to make.  The Sweet and Hot New Mexico Pecans are a nice gift too!

If you like hummus but have had to avoid it because of the high fat content that comes from the tahini, try this lower fat version.  The addition of the artichoke hearts gives it a nice zing.

Artichoke Hummus

6 oz. can marinated artichoke hearts

3 medium garlic cloves

1 cup beef broth

½ cup canned chick peas, drained

1 tablespoon olive oil

1 tablespon fresh lemon juice

¼ teaspoon Worcestershire sauce

¼ teaspoon hot sauce

 

Drain the artichoke hearts.  Place in a food processor with the garlic cloves and chop finely.  Add the remaining ingredients and blend until smooth.  Transfer to a festive bowl and serve with crackers or pita triangles.

Sweet and Hot New Mexico Glazed Pecans

 

1 cup water

1cup sugar

2 tsp.  crushed red pepper

2 cups pecan halves

 

Preheat oven to 300 degrees

 

In a medium saucepan, combine water, sugar and red pepper.  Bring to a boil.  Add pecans and return to a boil.  Reduce heat and simmer uncovered for 12 minutes.

 

Drain; then spread pecans in an ungreased shallow baking pan.  Place in preheated oven and bake uncovered for 30 minutes stirring occasionally  Remove from oven and spread on buttered foil to cool.

Sweet and Hot New Mexico Glazed Pecans.pdf