Published on November 24, 2014
1 Fehr Real Deal Meal Thanksgiving Meals Main Course Pages 4-5 Appetizers Pages 3-4 Desserts Page 5 2 Appetizers 1 egg white 1 tablespoon water 1 pound pecan halves 1 cup white sugar 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. 2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. 3. Add pecans to egg whites; stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. 4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. o 1 (8 ounce) package cream cheese, softened o 2 cups confectioners' sugar o 1 (15 ounce) can solid pack pumpkin o 1 tablespoon ground cinnamon o 1 tablespoon pumpkin pie spice o 1 teaspoon frozen orange juice concentrate o Check All Add to Shopping List Appetizers 1 1/2 cups raw whole pumpkin seeds 2 teaspoons butter, melted 1 pinch salt 1. Preheat oven to 300 degrees F (150 degrees C). 2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally. 2 pounds white chocolate 6 cups crispy rice cereal squares, e.g., Rice Chex ™ 3 cups toasted oat cereal 2 cups thin pretzel sticks 2 cups cashews 1 (12 ounce) package mini candy-coated chocolate pieces 1. Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination! 2. Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.