Almonds are a healthy snack and add nutritional value to all sorts of other dishes. In fact, did you know that, ounce for ounce, almonds are the most nutritionally dense nut?

Yep. A one-ounce serving (about a handful) of almonds is an excellent source of vitamin E and magnesium, and a good source of protein and fiber. A serving of almonds also contains heart-healthy monounsaturated fat, potassium, calcium, phosphorous and iron.

So go nuts over almonds! Add more of these tasty little nuts to your diet with these simple recipes.

SUGARED ALMONDS

1 Tbsp. egg white

2 Tbsp. granulated sugar

2 c. sliced almonds

Preheat oven to 350 degrees.

Whisk the egg white until foamy. Add sugar and whisk until white, but not stiff. Fold in almonds to coat. Spoon almonds onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 15 minutes, stirring occasionally. Cool.

Store almonds (up to one month) in an airtight container.

ALMOND BUTTER

This is a hearty and delicious topping for bagels or muffins. You can find almond butter in grocery stores but, it’s

so easy, you’ll want to make it yourself.

1 c. roasted almonds

1/8 tsp. salt

3 Tbsp. almond or vegetable oil

Grind almonds and salt together in a food processor or blender. Add the almond or vegetable oil in a slow, steady stream. Blend until almost smooth. Makes 3/4 cup.

ALMOND CROUTONS

These almond croutons are perfect to add to a green salad just before serving, or sprinkle them on steamed veggies for added taste and crunch.

2/3 c. slivered almonds

2 tsp. olive oil

1 Tbsp. grated Parmesan cheese

1/2 tsp. garlic salt

Heat oven to 350 degrees. Toss slivered almonds with olive oil in a shallow baking pan. Arrange almonds in a single layer in pan. Sprinkle with the Parmesan cheese and garlic salt. Bake 10 to 15 minutes until golden brown, tossing once.

Suzanne Lieurance is a freelance writer and owner of the Three Angels Gourmet Co. Visit the company blog at http://www.threeangelsgourmet.blogspot.com for daily food tips, or check out the Three Angels Gourmet Co. website for additional tips and food related information at http://www.threeangelsgourmet.com.

One easy way to increase the amount of omega-3 fats in your diet is to eat canned fish two or three times a week. The richest sources of omega 3′s in seafood are the fatty fish that live in cold, deep water. Tuna, salmon, sardines, herring, mackerel and anchovies are all in this category. Canned clams, crabmeat, squid or shrimp contribute smaller amounts of omega-3′s.

Water-packed tuna or salmon can be added to salads or eaten just as they come from the can. Sardines packed in mustard sauce or tomato sauce make tasty snacks. If you want to buy fish packed in oil, make sure it’s olive oil or canola oil, which are monounsaturated oils. The other oils commonly used, such as soybean oil and cottonseed oil, are high in omega-6′s.

The amount of fat in tuna varies from fish to fish, and the packer must measure and label each batch to reflect the actual fat content. That’s why you may find two cans of the exact same brand and style of water-packed tuna, one with 1 gram of fat per serving and another with 5 grams per serving. This is one time that more is better; the fattiest tuna contains the most omega-3′s.

Tuna and salmon are now widely available in convenient foil packages. Take advantage of the array of flavors and seasonings to add new interest to your salads and quick meals.

Here are two easy recipes to get you started.

Salade Nicoise

For the dressing:

1/4 cup white wine

1/4 cup rice vinegar

1 clove garlic, minced

Juice of one lemon

1

tablespoon Dijon mustard

For the salad:

1 can butter beans or white beans, drained

1 7-ounce pouch white tuna (or a 6-ounce can, drained)

1 small head romaine, in bite-size pieces

1 red bell pepper, cut in strips

1 cucumber, halved lengthwise, then cut in thin slices

10 baby carrots, quartered lengthwise

1/4 head cauliflower, broken into small florets

1 box grape or cherry tomatoes, halved if large

1/4 cup sliced black olives

1/4 cup chopped Italian parsley (optional)

Combine the dressing ingredients. Mix the dressing with the beans and tuna and set aside to marinate while preparing the remaining ingredients. Then toss everything together in a glass serving bowl.

4-6 servings

California Tuna Salad

1 7-ounce pouch white tuna (or a 6-ounce can, drained)

1 16 ounce can kidney beans, drained and rinsed

3 oranges, peeled, halved and cut into 1/4″ slices

4 green onions, sliced (white part)

1/4 cup Italian dressing, yogurt or mayonnaise

Juice and grated peel of 1 lime

2 tablespoons chopped cilantro (fresh coriander)

1/2 teaspoon chili powder

1 teaspoon whole cumin seeds (optional)

Freshly ground black pepper to taste

Romaine lettuce leaves (optional)

Combine the tuna, beans, oranges and onions in a bowl. Mix the remaining ingredients, pour over the salad and toss. Serve on lettuce leaves if desired.

4 servings

For more healthful recipes visit http://www.drmirkin.com/recipes/recipeListType.html

Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com

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Now here is a recipe that can be used during the Thanksgiving season as well as the Christmas season although when it comes to food and of course I know how to prepare all the recipes that I share with everyone everyday can be a holiday for me depending on what my taste is for a particular day.

Every persons taste is different and that is what makes the world go around, but there isn’t much that I don’t like when it comes to the sweet things.

Remember your ingredients should be at room temperature.

1-2/3 cups all purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

2 large eggs slightly beaten

1 ½ cups sugar 1 ½ cups canned solid pack pumpkin

½ cup vegetable oil

1/3 cup each walnuts and raisins

Preheat your oven to 350 degrease. Grease a 9 x 5 inch loaf pan.In a 5 quart

mixing bowl combine the first 5 ingredients then add eggs, sugar, pumpkin, oil and mix until well combined then add your nuts and raisins and mix until smooth.

Pour your mix into the prepared loaf pan and bake for 70 minutes or until a pick placed into the center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan and continue to cool on same rack.

Well now it’s time to eat it, get out the butter and coffee and “enjoy”.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.

You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please send a copy of your reprint to pastrie@verizon.net

This is a cheesecake that I have been making for over 20 years if you follow the recipe to the tee you won’t have any problem, it is also colorful as well as the most lucious piece of pastry that you ever put in your mouth.

1 1/4 cups graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter ir margarine melted

2 pounds cream cheese

1 cup sugar

8 ounces sour cream

2 eggs

1 cup flour

3/4 cup heavy whipping cream

2 cup in total, chopped candied cherries, red and green raisins, walnuts, candied pineapple

1/2 cup small chocolate chips

In a 5 quart mixing bowl place 2 pounds of cream cheese and 1 cup granulated sugar and mix on low speed until cream cheese is softened and smooth, place in bowl 8 ounces sour cream and continue mixing until well blended, at this time add 2 eggs, mix for 2 minutes then add 1 cup flour, and 3/4 cup heavy whipping cream, mix on second speed until your cheesecake batter is smooth and creamy.

At this time your cheesecake mixture should be fluffy like ice cream as it comes out of the ice cream machine. Add the candied fruit, raisins, walnuts, pineapple, chocolate chips,fold everything together.

Prepair your 10 inch x 2 inches springform pan, in a large bowl place your graham cracker crumbs and 2 tablespoons sugar, and your melted butter or margarine, then with a wire whisk, whisk them together until well combined, brush onto the sides of your springform pan a little softened butter

so the crumbs have something to hold to, place the crumbs on the sides and bottom of the pan. Now you add slowly to the pan your cheesecake mix as not to disturb the crumbs too much, now you should have a full pan.

The total weight of the cheesecake with the crumbs on the sides should be 5 to 5-1/4 poundsif you have some batter leftover just chill it, put some whip cream on it and enjoy.

Preheat your oven to 275 degrees and not more, when your oven is hot place the cheesecake in it and bake for 55 minutes then shut off the oven and let it in there for 3 hours, at the end of this time you should have the most beautiful cheesecake you ever seen, let the cheesecake on the table for 1 1/2 hours then place it in the refrigerator for about 2-3 hours. Now remove it from the pan and enjoy.

Before serving sprinkle some red and green edible glitter that you can purchase at any store that has cake decorating supplies.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end). please a send a copy of your reprint to pastrie@verizon.net

Pumpkin pancakes are one of the best kinds of pancake throughout the world. Every year during the Halloween month, I cook pumpkin pancakes almost every morning. I love eating it so much that I thought I would post an ingredient from one of my all time favorite recipe book. Below is the recipe I use almost every day.

Ingredients

2 eggs

1 1/4 cups buttermilk

4 tablespoons butter, melted

3 tablespoons canned pumpkin

1/4 cup granulated sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon allspice

Directions

1. Preheat a skillet over medium heat. Coat pan with oil cooking spray.

2. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.

3. Combine remaining ingredients in a small bowl. Add dry ingredients to

wet ingredients and blend with mixer until smooth.

4. Pour the batter in 1/4 cup portions into the hot pan. It should form 5-inch circles.

4. When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes.

5. Flip the pancakes and cook other side for the same amount of time, until dark brown.

Pumpkin Pancake is truly one of a kind and I hope you guys enjoyed it as much as I did.

About The Author:

This article was published on March 11, 2009. This recipe credit goes to its original owners and I would like to thank them for giving me such a wonderful recipe. For more information and related recipes, please go to http://www.needcookingtips.com.

Spain is famous for its tapas and, whichever Spanish bar youfrequent, in whichever area of the country, you are sure tofind them.

So, what exactly are “tapas” and where did the name come from?

Tapas are, essentially, snacks and the word literally means”cover”. The name originates from the card which used to beplaced on top of your drink to protect it from the flies(this can be a hot country!).

At some point in time, it became popular to place a littlesnack on top of this card. At first, this would just havebeen something simple like a few nuts and olives, or a freshslice of crusty Spanish bread plus topping.

In those, not-so-far-gone days, the tapas were free! Thatis not usually the case these days, although you willoccasionally be presented with a small dish of crisps orolives to go with your drink.

Nowadays, there is a wide variety of (paid) tapas, with some bars really going-to-town on them and offeringhighly original, magnificently presented snacks.

But, even a fairly humble bar will present you with theopportunity to enjoy a slice of tortilla (Spanish omelette), boquerones (fresh, marinated anchovies preserved in olive oil and garlic), calamares (squid),

champiñones al ajillo (garlic mushrooms), jamón serrano, Manchego cheese, etc.

Are you keen on cooking? Then perhaps you would liketo try out this tapas potato recipe called “PatatasBravas”. An old Spanish favorite, it is simple toprepare, using fairly basic ingrediants but, it shouldonly be savored by the courageous as it is quite spicy!Ingrediants are for four people.

Ingrediants

750 g potatoes

4 dessertspoons olive oil

Salt and black pepper

2 teaspoons sweet paprika

½ teaspoon cayenne pepper

2 dessertspoons red vinegar wine

2 teaspoons tomato puréeMethod

1. Peel potatoes and cut into chunks.

2. Fry in oil for 3-4 minutes until lightly colored.

3. Add salt and pepper to potatoes.

4. Cover pan, lower heat and cook for 20 minutes.

5. Sprinkle with paprika and cayenne. Increase heat.

6. Mix wine vinegar with tomato purée. Add to pan.

7. Cook a couple of minutes, constantly stirring.

8. There should be no loose liquid or oil in the pan.

Should you fancy coming to the country to try the original version, there are plenty of afternoon Tapas Tours available throughout Spain for you to enjoy!

Linda Plummer is webmistress ofTop Tour of Spainproviding comprehensive information on Spain for travel, food, language and living.

As an alternative to turkey, a succulent roast beef is always a hit during the Holiday season. Cooked in a crock pot, an English cut beef is the best one for slow cooking.

English Cut Roast Beef With Vegetables

(Serves 4-6)

1-3lb.English cut roast beef

3-large russet potatoes, peeled and cut into chunks

1-pkg carrots, peeled and sliced into halves and then fourths

1-pkg dried mushroom soup

1-Tlb. cooking oil

½-tsp salt

½-tsp pepper

½-tsp meat tenderizer

Directions: In a small bowl: combine the salt, the pepper, the meat tenderizer and the dried mushroom soup mix. Rub both sides of the beef with the seasoning mixture. In a large skillet: heat the cooking oil and sear both sides of the beef. Turn the crock pot to high and add one-half cup of water. Place the seared seasoned beef into the crock pot. Cook for two hours and then add the russet potato chunks. Cook for another hour and add the sliced carrots pre-cooked in a microwave for fifteen minutes. Cook for another hour and check to see if the meat is done andalso the vegetables. Let the meat rest for fifteen minutes before slicing. Arrange the sliced roast beef and the vegetables on a platter for serving. Serve with a tossed salad and some dinner rolls.

Christmas Eve has always been celebrated with an early supper before opening the gifts or attending a late night church service. An eye-of-round roast beef has a pocket cut into it and stuffed with a French bread dressing.

Eye-Of-Round Stuffed Roast Beef

1-2-1/2-lb eye-of-round roast, (have the butcher cut a pocket into the beef)

French Bread Dressing:

1-loaf French bread, crusty style

½-cup green bell pepper, chopped

½-cup red bell pepper, chopped

½-cup onion, chopped

3-cloves garlic, chopped

2-Tlb fresh parsley, finely chopped

1-Tlb cooking oil

1cup chicken broth

1-cup water

Seasoning mixture:

½-tsp salt

½-tsp pepper

½-tsp cayenne pepper

Directions: In a large bowl: tear the French bread into small pieces. Heat the

Cooking oil and sauté the vegetables until tender. Add the sautéed vegetables to the French bread pieces. Heat the chicken stock and the water. Add the seasoning mixture to the dried bread and sautéed vegetables. Ladle the warm chicken broth to the dressing mixture until it is well moistened. With a large spoon put the dressing mixture into the pocket of the roast and secure the roast with a string.

Season both sides of the beef with ½-tsp salt, ½-tsp pepper and ½-tsp meat tenderizer. Place the stuffed roast in a roasting pan and cook for at least 4 hours at three hundred and fifty degrees. Serve with steamed broccoli and lemon and wheat dinner rolls.

The perfect ending for a roast beef meal is an easy to make apple pie For the sugar restrictive a sugar-free product and a sugar-free brown sugar product is substituted. For the carb and cholesterol conscious, a light or a fat-free butter product is substituted.

Apple Pie

1-9-inch prepared pie shell, 2 per package, unbaked.

4-golden delicious apples, peeled and chopped

2-Tlbs butter, sliced

½-cup sugar

½-tsp cinnamon

½-tlb brown sugar

1-Tlb milk, regular, fat-free or skim

Directions: In a saucepan: Combine the sliced apples, the sugar, the cinnamon, and the butter until the apples are tender. Put the apple mixture into the bottom of the prepared pie shell. Sprinkle the brown sugar on top of the apple mixture. Cover the top of the pie with the other pie shell. Cut slits into the top and press the edges of the pie shell with a fork to seal it. Brush the top of the pie shell with the milk and sprinkle some sugar on the milk. Bake at three hundred and fifty degrees until the pie crust is a golden brown about forty minutes.

Cooking since the age of fifteen, the author has always lovedcooking holiday meals.