These are fantastic! I added a sprinkle of allspice and a dash cinnamon to the mixture before coating the nuts. They make wonderful homemade Christmas gifts in my family. Easy enough to make all year round, but I save them for the holidays. People get so excited when they see them!

Reviewed On: Nov. 7, 2008

I have been brining my thanksgiving turkeys for about 8 years now. Even with experimenting with different ingredients every year, I have never had a bad brine recipe! No matter what small changes you make with spices, or syrups or juices, you will always come out with a better turkey than if it was just cooked the old fashioned way. Hefty makes a one zip jumbo 2.5 gallon size bag that usually accomodates my turkeys, and I find the brine surrounds the bird better than if in a regular pot or container. Rotating the bird in the oven while cooking is important also, start with the breast down because the dark meat (underneath) needs to cook for a longer period than the top white meat (breast) flip over and finish roasting with the breast side up. Otherwise your top white meat may be drier as the dark meat takes an extra few minutes to reach the appropriate temp. Happy Thanksgiving!

Reviewed On: Nov. 7, 2008

I was given a spaghetti squash from my neighbor so I jumped online to find a recipe to make good use of it. Sorry but I wont be making this again. For me, it was really "squashy" tasting and too heavy/stringy/chunky to be called a dip. It also made a ton, so I froze some, and will try to use the other leftovers by pureeing and combining into a twice baked potato so all that cheese wont go to waste. Although Ive used recipes with other squashes before, this is the first spaghetti squash Ive used, perhaps I just dont like this type, through no fault of the recipe itself. Thanks for posting it anyway!

Reviewed On: Sep. 16, 2008