Sweet Middle Eastern Spiced Nuts

1 cup pecan halves
1 cup whole almonds
1 cup whole cashews
1 cup pistachios
1 cup orange cranberries
1 large egg white
1 t lemon extract
1 cup raw sugar
1 t Adobe seasoning
1 t dried rosemary
1 t ground cardamom
1 t ground nutmeg

Preheat oven to 300 degrees. Line cookie sheet with foil and grease. Whisk egg white with lemon extract in large bowl until frothy. Stir in nuts and cranberries. Add spices to sugar and stir into nut mixture until everything is coated. Spread on prepared sheet and bake for 45 minutes, stirring every 15 minutes. Allow to cool. Keeps in sealed containers on counter for 1-2 weeks, or a month plus in the fridge.
Keep them all to yourself or share them as a tasty holiday gift.

Cheesy Grits

1 cup Bob's Red Mill grits
3 1/4 cups water
1 T bacon grease
1 t Better than Bouillon,  chicken
1 cup shredded cheese
Salt and pepper to taste
Hot sauce (optional)

Bring water, bacon grease, and bouillon to rolling boil in medium sauce pan. Add grits. Stir well, shut off heat, and cover for 10 min. To finish, stir in cheese, salt, pepper and hot sauce.

Serves 1 as a hearty meal or 2-4 as a side dish.