1 egg white
1 Tbsp water
1 cup sugar
1 tsp salt
1 tsp cinnamon
1 pound pecan halves

1. Preheat the oven to 300 degrees.

2. Beat the egg white and water until frothy. In a large ziplock back, combine the sugar, salt and cinnamon. Dip the pecans in the egg white and then drop them in the ziplock. Shake the bag until the pecans are well coated.

3. Place pecans on a well-greased, shallow baking sheet. Bake for 40 minutes, or until the egg white is dry. Stir every 10 minutes. Cool on wax paper.

TIPS: These freeze great, so make them ahead of time and thaw to use.

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8 ounces ricotta cheese
1 cup mayonnaise
1 1/2 cup shredded mozzarella cheese
1/4 grated Parmesan cheese
1/4 cup finely chopped pepperoni (or more if you really like pepperoni!)
1 tsp garlic powder
1 tsp Italian seasoning
1/8 tsp crushed red pepper

1. Preheat oven to 350 degrees.

2. Combine the ricotta, mayonnaise, and 1/2 cup of the mozzarella. Stir in the Parmesan, pepperoni, garlic powder, Italian seasoning, and red pepper. Mix well and spoon into an ungreased casserole dish. Sprinkle the remaining 1 cup of mozzarella on top. Bake for 25 to 30 minutes, until the cheese if bubbly and golden. Serve hot with Italian bread.

TIPS: It is great when served with pretzel sticks or fresh veggies, too!

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