Spicy Slow Cooker Cashews

Spicy Slow Cooker Cashews

3 cups unsalted, dry roasted, cashews
1/4 cup butter
2 TBSP C&C Medium Chili Powder

Mix your nuts, butter and seasoning mix well. Place in crock pot on low for about 2 hours.

Remove the lid and turn heat to high and cook for about 10 more minutes or so.

Can eat warm or put into nut dishes.


Photo Cred DianaEatingRichly


Quebec Maple Baked Beans


Quebec Maple Baked Beans
2 cups dried Navy Beans
water for soaking and precooking
1 bay leaf
1 medium onion, peeled and whole
¼ cup pure maple syrup
⅓ cup brown sugar
2 TBSP molasses
2 TBSP tomato paste
2 tsp white vinegar
2 TBSP Worcestershire sauce
1 TBSP C&C Quebec Baked Beans Blend
*Optional 1/3 lbs salt pork or 4 slices of bacon

Rinse and sort the beans; remove any pebbles or debris. Place the beans in a large bowl and fill with water to submerge the beans by at least two inches of water. Soak overnight (8-12 hours).

The next day, transfer the drained and rinsed again beans to a large pot. Add bay leaf and fill with water to cover and bring to a boil. Turn down the heat and simmer for about 45 minutes.

Remove from heat and rinse again, removing bay leaf.

Slow Cooker Method:
Transfer the rinsed precooked beans in your slow cooker. Add the rest of the ingredients, stir together and place the whole onion in the centre.

Cover and cook on low heat for 7 to 9 hours or until the beans are tender. If the mixture appears dry, you can add some water.

Oven method:
Preheat oven to 225 F. Transfer the precooked beans in your Dutch oven or a large oven proof pot. Add the rest of the ingredients, mix and add onion to the centre of the beans. Cover and cook for approximately 6 hours.

Remove the lid the last 30 minutes to obtain a nice golden colour. As with the slow cooker method, if the beans appear dry, make sure to add a little water.

Savoury Pumpkin Hummus


Savoury Pumpkin Hummus

2 TBSP lemon juice
2 TBSP tahini
3 cloves of garlic
1 TBSP olive oil
1 (15 oz) can of chickpeas
1 (15 oz) can of pumpkin puree
1/2 TBSP C&C Medium Chili Powder
1/4 cup toasted pumpkin seeds
Salt to taste


Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.

Add chickpeas and olive oil and pulse until smooth. Add pumpkin and C&C Medium Chili Powder; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Garnish with pumpkin seeds and serve with pita wedges and vegetables.

Red Pepper Raja’s


Mexican Chef Rick Bayless says of Rajas: rajas, (literally “strips”) are our go-to Mexican condiment. This combination of roasted [pepper] strips and sautéed onion flavoured with garlic and herbs transforms a myriad of dishes ranging from scrambled eggs to hearty salads and taco fillings. During the grilling season we love to set them out as a condiment for burgers, grilled steaks and seafood.

Roast peppers over an open flame, peel and cut into strips, for a smoky version of this awesome condiment.

2 TBSP olive oil
1 large white onion, sliced
2 red peppers, halved, seeded, thinly sliced *roasted if desired
2 cloves garlic, crushed
1/2 tsp C&C Mexican Oregano
1/4 tsp dried thyme
Salt to taste

Heat the oil in a large non-stick skillet over medium-high heat. Add onions and red peppers. Cook, stirring occasionally until crisp-tender and golden, 8 to 10 minutes.
Stir in garlic and herbs; cook 1 minute. Remove from heat and season with salt.

Pickled Peaches


Pickled Peaches
3 TBSP lemon juice
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons C&C Traditional Pickling Spice
1/4 teaspoon kosher salt

  • Special equipment: empty glass mason jars, screwbands and lids

Add lemon juice to 6 cups of water with ice. Fill a big pot with water and bring to a boil.

Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches for 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then half lengthwise and pit. Add peaches to lemon ice water and let stand 10 minutes, then drain well in a colander.

Toss peaches with sugar in a bowl and chill, covered, at least 8 and up to 12 hours.

Add vinegar, spice, salt, and 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam to make a syrup. Reduce heat and simmer until peaches are barely tender, about 3 minutes.

Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.

After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven’t sealed in the refrigerator and use them first.

Pickled Carrot Sticks


Pickled Carrot Sticks
1 lb carrots, cut into 3 1/2 x 1/3 inch sticks
1 1/4 cup water
1 cup cider vinegar
1/4 cup sugar
1 garlic clove crushed, lightly
1 1/2 TBSP C&C Pickling Spices (Traditional, Spicy or Smoky Heat)
1 1/2 TBSP salt

Blanch carrots in salted water for one minute, drain and rinse with cold water. Put into an air tight container.

Bring other ingredients together in a saucepan, bring to a boil then reduce heat and simmer 2 minutes. Pour liquid over carrots and allow to cool. Refrigerate for at least one day to let flavours develop.

Keep chilled in an air tight container for up to one month.

Spice Macerated Berries with Mascarpone Whipped Cream


Macerating is similar to marinating—except that the soak-ee is fruit rather than meat or veggies. The process is simple: Fresh or dried fruit is splashed with or left to sit for a few hours in a flavored mixture of liquid such as liquor, vinegar, or syrup  and spices.

Here is a quick and easy recipe that uses our newest spice blend – Ice Cream Spices! A combination of cinnamon, anise seed, Szechuan peppercorns and cloves. This blend is delicious in home made ice cream, whipped cream or in crème brûlée!  

Spice Macerated Berries with Mascarpone Whipped Cream
6 cups fresh mixed berries
1/4 cup light maple syrup
1/4 cup packed brown sugar
1/4 orange juice
4 oz mascarpone cheese (sweet, Italian-style cream cheese), at room-temperature
1/2 cup heavy whipping cream, very cold
2 TBSP powdered sugar
zest of one lemon
1/2 tsp Cardamom & Cloves Ice Cream Spices
*optional 1 vanilla bean, halved lengthwise, or 1 1/2 teaspoons vanilla extract

Using a potato masher or the back of a wooden spoon, mash 1 cup berries with sugar, maple syrup and orange juice in a large bowl until sugar begins to dissolve. Gently stir in remaining 5 cups berries; let sit at room temperature, tossing occasionally, until berries are juicy, 1-2 hours.

Before serving, using a hand-mixer or stand-up mixer with the whisk attachment, on medium speed, blend together the mascarpone cheese and 1 TBSP of the powdered sugar and spice mix until light and fluffy. Spoon into a separate bowl and set aside.

Pour the cream and the remaining sugar (and vanilla if you are using) into the original mixing bowl and blend on high-speed just until stiff peaks form, about a minute or two. Turn the mixer off and carefully fold the whipped cream into the mascarpone mixture. Add the lemon zest and gently stir to combine.

Divide berries and top with Mascarpone. Enjoy!