Almost Thanksgiving!

Hey guys!  It's almost midnight right now, so I wanted to take the time and wish everyone a Happy Thanksgiving!  I know that as each year passes, there is so much to be thankful for; situations that seemed particularly precarious or downright frightening have led to experiences and lessons that are exceptionally irreplaceable.  I'm thankful for my family, my friends, and the kind hearts and sweet words of those who have selflessly volunteered themselves to be other's pedestals during moments of necessity.  To all you bloggers: hurray!  Your extension of generosity and compassion has truly touched and infused me with a renewed belief in the goodwill of the human heart.  So, thank you.

As promised, I have the recipe for the toasted pecans that I posted yesterday.  Before I post the recipe, though, I have to share something that left me absolutely breathless and incredibly excited (but then again, I'm easily excited):  My photography skills are definitely not up to par (even for an "amateur"), but my photo of the toasted pecans made it onto foodgawker!  I submitted it pretty late last night, so I was absolutely delighted to wake up to an  e-mail from foodgawker this morning, stating that my submission had been accepted!

Anyways, here is the recipe for the toasted pecans:

Sugar 'n Spiced Pecans

Ingredients:

1. Egg white substitutes - equivalent to two egg whites
2. 1 Tbs. pure vanilla extract (if desired, may substitute with water)
3. 1 lb (approx. 4 cups) pecan halves
4. 1 cup raw sugar
5. 3/4 tsp. salt
6. 1/2 tsp ground cinnamon (note:  I used more than 1/2 tsp; may adjust for personal preference)

Directions:

1. Preheat the oven to 250 degrees F.  Grease one baking sheet.
2. In a large mixing bowl, combine egg white and vanilla extract.  Whisk until frothy.
3. In another bowl, mix together the sugar, salt, and ground cinnamon.
4. Add the pecans to the liquid mixture, stirring gently to ensure uniform coverage.  
5. Add the dry ingredients into the bowl with the pecans, stirring constantly for even coating.
6. Spread the nuts onto the baking sheet.
7. Bake for one hour.  Stir every 15-20 minutes to ensure even toasting.  
8. Let cool slightly - and enjoy!

There ya go!  Such a simple appetizer from everyday ingredients.

And now, for the pumpkin cheesecake that I wrote about last night, here's a teaser:

Recipe to come soon!

Have a wonderful and safe Thanksgiving!

Pearl