The Perfect Party Mix

Ina Garten's Rosemary Nuts












Looking for an easy, gourmet protein to have on hand for your next cocktail shindig? Look no further…Ina Garten’s rosemary nuts are the bomb! They only take a few minutes to make and your guests will devour them.

  • 3/4 pounds cashew nuts
  • 3/4 pounds almonds
  • 2 tablespoons coarsely chopped fresh rosemary leaves
  • 1 teaspoon cayenne (less if you don’t like spicy)
  • 2 teaspoons dark brown sugar
  • 2 teaspoons kosher salt
  • 2 tablespoon melted butter

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Remove the nuts from the oven and coat with the mixture in the bowl. Serve warm or room temperature in a bowl. Garnish with a fresh sprig of rosemary.

Ina Garten’s original recipe here. I made a few changes to her recipe as you will see. I add almonds, more cayenne and butter. At this point I really just “eye” my measurements. Once you make them a few times you’ll end up putting your own spin on the recipe.

nuts cartoon joke

would make cute gift tag











Make a batch of these for the perfect hostess gift. Package them as “nuts and bolts” in a can. For an easier option, grab a clear bag and tie it with a string that has a few construction nuts attached. Simple, fast and creatively cute.

nuts and bolts in a can







Sometimes Less Is More







pound cake in Chinese spoons by Maddycakes Muse

The Most Amazing Appetizer









Let me introduce you to my new addiction, the onion loaf. It’s absolutely delicious! Don’t take my word for it, make your own and just eat it. Let me warn you this cheesy onion loaf is a little like a bag of salty potato chips, you can’t just eat one! When you make it you’re going to think it’s huge and wonder how anyone will finish it. Then you’ll pull a piece of the gooey, cheesy, warm bread and instantly know how… Buon Appetito!

As a side note, this may be one of my worst food photos. I think it’s because I was so anxious to devour it that I just quickly took a few snapshots. I assure you it actually looks much better in person, especially with the aroma of warm bread and bubbly cheeses.
1 unsliced loaf sourdough bread (Boudin’s is the best if you have one near you)
12-16 ounces Monterey Jack cheese, thinly sliced (I’ve also used bre’ cheese which is fabulous)
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds (optional)
pre-heat oven to 350′

Cut the bread lengthwise and width wise without cutting through the bottom crust. This will form little squares.

Then place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine melted butter, onion, and poppy seeds. Drizzle over bread evenly. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 10 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted.


Step by step directions with photos found  here at the Changeable Table.













Reader Tip: Also, if you are fortunate enough to live near a Boudin, don’t forget to sign up for a Frequent Buyer Card. You’ll get a free loaf of sourdough bread every month for a year just by registering your card online! Check it out…

*Side note: This is a great social appetizer. People instantly gather around the table. (I promise nobody will be holding up any walls) Since you just use your fingers to pull a bit of the yumminess off, it makes for a fun and casual experience.