AT THE BEACH IN SEAGROVE

Each time I go to my sister's and brother-in-law's beautiful home at the beach, I find it easy to relax. The salt air, seafood, boats, beaches, great shopping and entertainment are more than enough activities to keep me busy.

I clicked a few photographs while I was visiting, and will photograph the entire home the next time I visit.  My battery died in my camera, but I will use my new camera when I return.  ENJOY!

I hope that you enjoyed this visit.  The floor to ceiling draperies were being cleaned.  I am going to photograph the entire home when I go back.
Please visit my daughter's blog, belles & bows!  It is her 100th post!

See you soon,
Teresa
xoxo

ORANGE CHIPOTLE SPICED PECAN MIX

You will love these!  I am making up a batch for the Super Bowl.

Orange Chipotle-Spiced Pecan Mix

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Yield: 2 1/2 cups (serving size: 2 tablespoons)

Ingredients

•                1  tablespoon  grated orange rind

•                1  tablespoon  fresh orange juice

•                1  large egg white

•                2  cups  pecan halves

•                1  tablespoon  dark brown sugar

•                1  teaspoon  kosher salt

•                1/2  teaspoon  ground chipotle chile pepper

•                Cooking spray

•                1/2  cup  sweetened dried cranberries

Preparation

1. Preheat oven to 225°.

2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

See you soon,

Teresa

xoxo
Please visit my daughter's blog, belles & bows!  It is her 100th post!

Cooking Light November 2008