Crockpot Sugared Pecans ***

So after the last time I made these, I commented that I should try adding white sugar at the end. This time, I went ahead and added about 1/4 cup to the powdered sugar in step 2 and another 1/4 cup to the cinnamon mix at the end. SO much better. The first part helps with the carmelization, and the second part gives it a bit of that cinnamon/sugar combo that I so dearly love. I might try getting rid of some of the powdered sugar next time. We'll see. No matter what, though, this remains one of our most favorite Christmas traditions. 😋

CROCKPOT SUGARED PECANS
(luckymommyto2boys ~ Amy ~ via TheSpruce)

16 ounces pecans (or walnut halves)
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
(1/2 cup white sugar, optional)

Turn slow cooker to high about 15 minutes in advance.
In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on high for 15 minutes.
Reduce the heat to low and remove ​the lid.
Cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.
*luckymommy's notes: I add 1/4 cup white sugar to step 2 and another 1/4 cup white sugar to step 4.

Previous Posts:
9/23/12 ~ Hubby loves the cinnamon sugar pecans that are sold at football games and at the stores during Christmas season.  For some reason, you can't find them anywhere in stores around here right now.  I went in search of some that I could make at home, and came across this recipe for the crockpot.  Score!  These are positively divine.  They taste kind of a like a mixture between pumpkin pie and pecan pie.  Yummy, yummy, yummy!  They don't get as crispy as the ones at the football games do, so I'll probably try another recipe eventually.  They definitely hold their own, though.    Both boys loved them as well.

Crockpot Cheesy Chicken Spaghetti****

I really, really, really want to love chicken spaghetti, but I just can't stand Velveeta. For years, I've been trying to find a good recipe that didn't use Velveeta. This is it! At first, I balked at the amount of shredded cheese in there, but you really do need a lot for chicken spaghetti. I don't know exactly the amount that I used, since I just went by what looked right, but I do know it was less than the full 6 cups. Maybe around 4.5-5? Anyway, it was excellent. This is going to be my go-to chicken spaghetti recipe from now on. You could sub Rotel for the chilies, but since I'm not a huge fan of tomatoes anyway, as written works pretty well for us. The recipe on the website was only for 4 servings, which never works for us (two teenage boys and a hubby who takes leftovers for lunch!), so I doubled the amounts. I am so excited to finally have a non-Velveeta chicken spaghetti recipe!

CROCKPOT CHEESY CHICKEN SPAGHETTI
*Recipe below is doubled from website, to allow for 8 servings*
(luckymommyto2boys ~ Amy ~ LaurensLatest)

4 chicken breasts (about 2 lbs)
1 cup diced yellow onion
1 red bell pepper, diced
1 green bell pepper, diced
2 small cans mild diced green chiles
1 teaspoon cumin
1 teaspoon garlic powder
salt & pepper, to taste
2 cans cream of mushroom soup
1.5-2 lbs cooked spaghetti
5-6 cups grated cheddar cheese
a few splashes chicken stock, optional

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chilies, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.