Chicken and Corn Chowder with Thyme

Chicken and Corn Chowder with Thyme

"What could be more comforting than a bowl of corn chowder or a bowl of chicken soup? A bowl of Chicken And Corn Chowder With Thyme, it will cure what ails you."

PREP TIME 10 Min

COOK TIME 35 Min

READY IN 45 Min

• 6 slices bacon, diced
• 4 green onions, chopped
• 1 onion, chopped
• 2 (14.5 ounce) cans chicken broth
• 2 large potatoes, diced
• 4 cups frozen corn kernels
• 4 skinless, boneless chicken breast halves - cut into cubes
• 3 tablespoons chopped fresh thyme
• 2 cups half-and-half
• salt to taste
• ground black pepper to taste

1. In a large pot, cook bacon until crisp. Remove bacon from the pan, and set aside. Drain all but 3 tablespoons of the bacon fat from the pan.
2. Saute the onions in the bacon fat. Add broth and the potato to the pot. Cover, and simmer for 10 minutes.
3. Add corn, chicken, and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
4. Stir half and half into the soup, and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls, and sprinkle with the bacon and scallions. Serve.

Bow Ties with Asian Chicken

Bow Ties with Asian Chicken

1 pound bow ties, mostaccioli or other medium pasta shape, uncooked
4 tablespoons low sodium soy sauce
2 tablespoons honey
2 tablespoons lime juice
3 teaspoons Dijon mustard with seeds
1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
1/2 cup chicken broth
2 small red bell peppers, cored, seeded and thinly sliced lengthwise
6 scallions, trimmed and thinly sliced
Freshly ground pepper

Stir the soy sauce, honey, lime juice and mustard in a small bowl
until the honey is dissolved. Add the chicken pieces and turn until
coated with the marinade. Refrigerate for 30 minutes.

Transfer the chicken and marinade to a large, nonstick skillet. Cook over medium heat until chicken is cooked through, about 4 minutes. Remove from the heat and pour in the chicken broth.

Prepare pasta according to package directions. Drain thoroughly in a colander. Return the pasta to the pot, add the contents of the skillet, the red peppers and the scallions.

Heat to simmering over low heat. Toss the pasta once or twice, add the pepper to taste and divide among serving bowls.

Blueberry Cheesecake Euphoria Fudge

Blue Berry Cheesecake Euphoria Fudge

1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 ounce can)
10-12 ounces vanilla chips
2-3 ounces Neufchatel cheese or cream cheese
5 ounces Marshmallow Crème (more than half but not all the jar)
1 1/2 cups dried blue berries
1 teaspoon vanilla extract
1 teaspoon butter flavor (imitation)

Previously set aside 1-2 cups of blueberries washed in lemon juice.
Make a small cut or hole in each berry and let dry on waxed paper for
1 day (until roughly the consistency of fresh raisins). The drying is
important since fresh fruits (which contain lots of water) can ruin a
fudge.

Line a 9-inch square pan with aluminum foil and set aside. Let the
cream cheese come to room temperature.

Heat milk at medium setting until warm then add sugar. Bring to a
rolling boil (medium-high) while stirring constantly with a wooden
spoon. Add the Marshmallow Crème and butter.

Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.

If you get brown flakes in the mixture then turn down the heat a
little.

Remove from heat and add vanilla chips and blueberries. Stir until
creamy and all chips are melted. Now stir in vanilla extract and
butter flavor. Mix thoroughly and pour into prepared pan. Cool.
Remove from pan, remove foil, cut into squares.

Variation: use dried cherries or apricots

Oat & Barley Bread

Oat & Barley Bread

1 1/2lb loaf
2-1/4 teaspoons active dry yeast
2-1/2 cups bread flour
3/4 cup barley flour
1/3 cup rolled oats
3 tablespoons wheat germ
3 tablespoons powdered milk
3 tablespoons grated orange zest
3 tablespoons sesame seeds, (optional)
1-1/2 teaspoons salt
3 tablespoons honey
1-1/2 tablespoons vegetable oil
1-1/3 cups water

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start. After the first 10 minutes of kneading check the dough, it should form a smooth round ball that when touched with your finger is tacky.

However, when you pull your finger away no dough should stick to it. If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Mexican Sloppy Joes

Mexican Sloppy Joes

Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.

Prep Time: 25 Min
Total Time: 40 Min
Makes: 8 sandwiches

2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso taco seasoning mix (from 1-oz package)
1 cup Old El Paso Thick 'n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeno peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal

Heat oven to 375F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.

Bake 10 to 15 minutes or until deep golden brown.

High Altitude (3500-6500 ft): Bake 12 to 17 minutes.

Source: Pillsbury

Irish Cream Chocolate Cheesecake

Irish Cream Chocolate Cheesecake

If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.

Prep Time 20 Min
Cook Time 1 Hr 20 Min
Ready In 9 Hrs 20 Min

1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

Source: AllRecipes

Stuffing Bread

Stuffing Bread

1 1/2 lb LOAF
1 cup water
1 whole egg
3 tablespoons butter
1/3 cup diced onion
2-1/4 teaspoons sugar
2-1/2 cups bread flour
2/3 cup cornmeal
3/4 teaspoon poultry seasoning
1 teaspoon celery seed
1 teaspoon rubbed sage
1/3 teaspoon freshly-ground black pepper
1/2 teaspoon salt
1-1/2 teaspoons yeast

Place all ingredients  in your machines fully assembled pan and in the
order specified by your machines manufacturer. Select the Basic or White cycle and press start.

After the first 10 minutes of kneading check the dough, it should
form a smooth round ball that when touched with your finger is tacky. However, when you pull your finger away no dough should stick to it.

If the dough is too dry add 1 tbsp. of water at a time until the dough is the proper consistency. If the dough is too wet add 1 tbsp. of flour at a time until the dough is the proper consistency. It is normal for all recipes to need some sort of an adjustment.

Bleu Cheese and Port Bread

BLEU CHEESE AND PORT BREAD

"This moderately textured loaf makes great croutons and wonderful toast points for parties - delicious served warm with your favorite steak. As with all cheese recipes, loaf appearance may vary but the flavor is worth it."

1 cup water
3 cups white bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 tablespoon butter
1/4 cup port red wine*
1/3 cup blue cheese*
1/3 cup walnuts, coarsely chopped
1/4 cup applesauce
1 teaspoon fast rising yeast (OR 2 tsp. active regular yeast)

Place all ingredients in bread machine pan, in order given Can be made with the regular and rapid bake cycles.

*No need to use an expensive port here, just one with good flavor.

**The sharper the blue cheese, the stronger the flavor in the bread. We like the Danish blue best.

Source: Electric Bread: The Best in Bread Machine Baking by Suzan Nightingale

Harvest Salad

Harvest Salad

1/2 cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
1/2 cup dried cranberries
1/2 cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
1/2 red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
1/3 cup walnut oil
freshly ground black pepper to taste
salt to taste

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Feta-Topped Chicken

Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large Roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

2. Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

High Altitude (3500-6500 ft): Broil chicken about 15 minutes. Top with tomato and cheese. Broil 1 to 2 minutes longer.

Substitution
You can use 1/2 teaspoon each of dried basil and oregano leaves in place of the Italian seasoning.

Special Touch
Feta cheese crumbles are available in a variety of flavors. Some have sun-dried tomatoes, basil or cracked pepper added. Any of these would be delicious in this recipe.

Nutrition Information:
1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 80mg; Sodium 210mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 28g Percent Daily Value*: Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 6% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 4 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Grandma's Hearty Chicken Noodle Soup

Grandmas Hearty Chicken Noodle

1 fresh 2-3 lb chicken, cut in pieces

8 bouillon cubes

2 cloves garlic, minced

1 16 oz pkg GRANDMA’S Wide Egg Noodles

3 ribs of celery, chopped

2 carrots, sliced

1 large onion chopped

1 cup frozen peas

2 Tbs parsley

salt and pepper to taste

Place chicken in large pot with bouillon cubes and garlic. Cover generously with water and simmer covered until meat is tender (about 3/4 hour). Remove chicken from pot and set aside to cool. Remove from heat and let sit a few minutes to allow fat to rise to the top. Skim fat and discard. Add GRANDMA’S noodles thawed and separated according to package directions and all the veggies to the broth and cook 12 minutes or until desired tenderness is obtained. In the mean time, skin and debone cooled chicken. Just before end of cooking time, return the chicken to the pot and heat thoroughly and Enjoy!

HINT: You can always adjust your consistency of the soup with water or canned chicken broth. Another way to thicken a soup is by using instant potato flakes.

Oatmeal Scotchies

Oatmeal Scotchies
Estimated Times:
Preparation - 10 min | Cooking - 7 min | Cooling Time - 15 min cooling | Yields - 48 cookies (4 dozen)
The two ingredients which make these extraordinary cookies special are oats and butterscotch chips. These will disappear from your cookie jar in no time. Enjoy!

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract or grated peel of 1 orange
• 3 cups quick or old-fashioned oats
• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Dulce de Leche Bars

Dulce De Leche Bars

50 min | 20 min prep

32 bars

 

1 1/2 cups flour

1 1/2 cups oatmeal

1 cup packed brown sugar

1/2 teaspoon salt

1 cup butter, soft

1 (13 1/2 ounce) can nestle dulce de leche (if you can't find the nestle dulce de leche can I have substituted regular sweetened condensed milk)

1 cup toffee pieces

 

Preheat over to 350.

In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly.

Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan. Bake 10 minutes.

Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.

Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Run a knife around the edge of pan to loosen. Cool completely another 30 minutes.

Makes 32 bars.

Toffee Hot Chocolate

Toffee Hot Chocolate

Recipe courtesy Rachael Ray

Show: 30 Minute Meals

Episode: Holiday in a Hurry

4 cups whole milk

1/2 cup water

1/2 cup sugar

6 ounces bittersweet chocolate, chopped

2 ounces butterscotch chips

1 canister whipped cream, available on dairy aisle

1 toffee bar, crushed (recommended: Heath bars)

Heat milk, water, sugar to a boil, remove from heat and stir in chocolate and butterscotch chips until they melt into milk. Pour into small mugs or cups and top with whipped cream swirls and crushed toffee.

Oreo Cheesecake

Amy's Note: There are so many flavors of Oreos these days that the variations are almost endless.

Oreo Cheesecake

1 lb. pkg. Oreo cookies
2 Tbs. unsalted butter, melted
FILLING:
4 (8 oz.) pkgs. cream cheese, softened
1-1/4 cups sugar
2 Tbs. flour
5 eggs
1/3 cup heavy cream
1 tsp. vanilla extract
TOPPING:
1 cup sour cream
1 Tbs. sugar
1 tsp. vanilla extract.

*1. Make crust: Heat at 425. Crumble 25 cookies into food
processor; process until finely ground. Add melted butter; process
until blended. Pour into 9-inch springform pan; press over bottom
and 3-inches up sides. Refrigerate until firm.

*2. Meanwhile, make filling: In large bowl of electric mixer, at
medium-high speed, beat cream cheese, sugar and flour 1 minute or
until blended and smooth. Beat in eggs, one at a time. Beat in
heavy cream and vanilla.

*3. Crumble remaining cookies into food processor; pulse just until
coarsely chopped. Remove; finely grind and reserve some for
garnish. Pour half of the cheese-cake batter over crust in prepared
pan; sprinkle evenly with the chopped cookies. Top with remaining
batter. Set on jelly-roll pan; bake 15 minutes. Reduce heat to 225F
and bake 50 to 55 minutes, until firm around sides but still jiggly
in center.

*4. Make topping: In small bowl, combine sour cream, sugar and
vanilla; mix well. Spread over top of cheesecake. Increase oven
temperature to 350. Bake cheesecake 7 to 10 minutes; place on rack.

Cool to room temperature. Refrigerate several hours or overnight.
Sprinkle with reserved ground Oreos before serving. Makes 16
servings.

-McCall's , May 1994

Andrea's Pineapple Walnut Cookies

Andrea's Pineapple Walnut Cookies

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple, drained
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture.

Add lemon extract and walnuts.

Drop by teaspoonful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12
minutes.

Anxiety

Crazy Lady's Note: Not really a recipe, however I suffer from severe anxiety and wanted to share in case it might help even one person.

Almost all people can experience anxiety in some points in their life. This kind of condition affects all kinds’ of status and walks of life. This is due to emotions that we feel either positive or negative. Sometimes, these emotions go uncontrollable and occur without any reason, sometimes to the point that hinders us to perform our daily activities and even makes a remarkable impact in our health aspects.

Symptoms of Anxiety

Symptoms of Anxiety Disorder

There is difficulty in determining Anxiety disorder since almost all of the symptoms are normal human feeling of response to situations. However, the difference in having Anxiety Disorders is that the symptoms occur without underlying causes. This state of feeling is called as “Anxiety Attacks”.

Other Symptoms of anxiety disorder include:

• Fatigue
• Nausea
• Insomnia
• Irritability
• Restlessness
• Chest pain
• Headache
• Indigestion

Causes of Anxiety

There are no known specific causes of Anxiety

Some attributes that triggers anxiety attacks include:

• Chemical processes of the body
• Experiences in life

Home remedies / Treatment for Anxiety

Aromatherapy:
It is a good regimen for relaxation and easy to do. Lavender oil is one of the best aromatherapy in combating Anxiety. Sandalwood and Jasmine oil can be another alternative.

Vitamins:
Take Vitamin B supplement

Meditation / Yoga:
Its one of the best remedy in achieving relaxation

Chamomile tea:
A cup of chamomile tea can relieved stress thus helps in prevention of anxiety attacks

Other Suggestions for Anxiety

• Drink required amount of water daily.
• Take necessary diet supplement / Vitamins
• Avoid alcohol, smoking, and coffee.
• Seek professional medical help if anxiety attacks frequently

Blueberry Peach Bread

Blueberry Peach Bread

2 3/4 to 3 1/4 cups bread flour
4 tsp sugar
1 envelope rapid rise yeast
1 tsp salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut up dried peaches, mango's or apples

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat water and yogurt until very warm (120 to 130 degrees F.) then stir into flour mixture. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 11 x 7 inch rectangle. Beginning at short end, roll up
tightly then pinch seam and ends to seal. Place, seam side down, in
greased 8 1/2 x 4 1/2 inch loaf pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F. for 30 to 35 minutes or until done. Remove from pan and cool on a wire rack.

Makes 1 loaf (12 slices)

Marmalade Curried Chicken

Marmalade Curried Chicken

This is very good chicken. I served this over rice. Be sure to thaw chicken before cooking.

Recipe By : Diana Rattray, About.com

Serving Size : 6 Categories : Slow Cooker

4 to 6 boneless, skinless chicken breasts

3/4 cup orange marmalade

1/4 cup water

1 teaspoon curry powder

1/8 teaspoon cayenne pepper

salt and pepper, to taste

Combine all ingredients in the slow cooker. Cover and cook on low for 5 to 7 hours.

Serve chicken breasts with juices over hot cooked rice.

If desired, thicken juices with a tablespoon of cornstarch mixed with a small amount of water.

Recipe Author: Diana Rattray, About.com Recipe Source: Crockpot_Recipes (mary-beth)

Author Note: Easy crockpot chicken recipe made with chicken breasts, marmalade, and curry powder, along with other seasonings.

Honey Roasted Cashews

Honey Roasted Cashews

Recipe #162564 | 10 min |
By: KITTENCAL
Apr 3, 2006

You can double or triple the recipe!
SERVES 8 , 1/4 cups (change servings and units)

6 tablespoons liquid honey (1/4 cup plus 2 tablespoons)
2 cups unsalted dry-roasted cashews
1 1/2 teaspoons salt (can use less salt)

Set oven to 350 degrees.

In a heavy skillet over low heat, add in honey stir until warmed.

Add in nuts and salt; toss thoroughly.

Transfer to a baking sheet and bake for about 10-12 minutes, or until the nuts are a slightly darker shade of brown and the honey is almost hardened.

Allow to cool then store in an airtight container.

Notes (from a comment on the Recipezaar site): I used pecans, because I love honey roasted pecans on my salads. I also used 4 cups pecans instead of the two, and still had plenty of honey. In fact, next time I will use 1/4 cup plus 1 tbsp honey. Otherwise the nuts just turned out sticky and messy. (I made it a second time to get it right!) I think the problem was with the change in nuts...it takes more cashews to fill a cup than pecans; thus, more surface area to cover with honey. My second try turned out almost perfect...that is why I am eliminating the other tbsp of honey. I baked these for the entire 12 minutes, then added a minute or two. Again, I think this is because of the change in nuts. When doubling the recipe, I would recommend not doubling the honey, otherwise they will turn out too sticky. These taste wonderful, as a snack or as a salad topping. Thanks for a wonderful recipe!