Stuffed Jalapenos

INGREDIENTS:

2 (7 ounce) cans jalapeno peppers
6 ounces shredded Mexican-style cheese blend
1 pound pork sausage, hot
1 (5.5 ounce) package spicy seasoning coating mix

DIRECTIONS:

Slice peppers lengthwise, remove seeds and core; fill with cheese.

Roll out sausage with rolling pin, between two layers of plastic wrap.

Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.

Roll peppers in spicy seasoned coating mix.

Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Stuffed Mushrooms

INGREDIENTS:

1 pound fresh mushrooms, stems removed
1 (12 ounce) package chicken-flavor stuffing mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces milk

DIRECTIONS:

Preheat oven to 350 degrees F. (175 degrees C). Grease one 9x13 inch baking dish.

Prepare stuffing according to package directions.

Fill mushrooms with stuffing and layer in baking dish.

Dilute can of soup with one can of milk. Pour over the mushrooms, cover and bake for 25 minutes.

Sugar Coated Pecans

INGREDIENTS:

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 250 degrees F (120 degrees C).

Grease one baking sheet.

In a mixing bowl, whip together the egg white and water until frothy.

In a separate bowl, mix together sugar, salt, and cinnamon.

Add pecans to egg whites, stir to coat the nuts evenly.

Remove the nuts, and toss them in the sugar mixture until coated.

Spread the nuts out on the prepared baking sheet.

Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.