MINI MELISSA JELLIES RECIPES
SUGARED PECANS | FOODTALK
Provided by Whisked Away
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 1 1/2
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF. Line a sheet tray with foil. Put the butter on the sheet tray and place in the oven to melt, about 3 minutes. You want to make sure the butter doesn’t brown!
- In the bowl of an electric mixer, beat egg whites until foamy. With the mixer on, slowly add the sugar to the egg whites until the eggs whites reach stiff peaks and the mixture is shiny. Add salt. Fold in the pecans.
- Spread mixture onto the sheet tray, mixing with the butter at the same time. Make sure once everything is mixed the pecans are in an even layer.Place sheet tray in the oven and bake for 10 minutes.
- Stir pecans and bake for another 10 minutes or until the pecans are a LIGHT golden brown. Remove from the oven and let cool. Break apart and store in an airtight container for up to 2 weeks.
HAWAIIAN CHICKEN SALAD | FOODTALK
Provided by Nicole - The Yummy Muffin
Total Time 60 minutes
Prep Time 1 hours
Cook Time 0 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Add all ingredients to a mixing bowl. Stir well to combine. Refrigerate for at least an hour to let the flavors mix.
- To serve, layer butter lettuce, to taste, on the bottom half of a sliced croissant. Top with chicken salad and the top half of the croissant. Serve!
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SUGARED PECANS | FOODTALK
From foodtalkdaily.com
Total Time 30 minutes
Total Time 30 minutes
- Stir pecans and bake for another 10 minutes or until the pecans are a LIGHT golden brown. Remove from the oven and let cool. Break apart and store in an airtight container for up to 2 weeks.
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