Your favorite 1) Pinwheels and 2) Spiced Nuts

[miss piggy]

We are going to a tailgate where there will be no electricity and I don't want to have to necessarily keep things ice-cold either. We will have a cooler. I am going to make a Mexican Layer Dip for sure. My other ideas for appetizer contributions are tortilla pinwheels and spiced nuts (maybe a cajun or rosemary kind?).

Any favorites you'd care to post would be appreciated...as well as any other tailgate snacks that are easy to serve at room temp/cool conditions. Thanks!

[Canice]

These are my go-to spiced nuts, always a crowd pleaser:

Spiced Party Nuts from The New Basics Cookbook by Julee Rosso and Sheila Lukins

1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp garlic salt
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp ground cinnamon
2 Tbsp. olive oil
2 cups shelled whole almonds or pecan halves
1 Tbsp. Kosher salt (optional)
additional garlic salt (optional)

1. Preheat oven to 325 degrees F.

2. Mix cumin through cinnamon in a bowl and set aside.

3. Heat the oil in a nonstick skillet over low heat. Add the spice mixture and stir well. Simmer to mellow the flavors 3-4 minutes.

4. Place the nuts in a mixing bowl, add the spice mixture and toss well. Spread the nuts in a single layer on a baking sheet. Bake for 15 minutes, shaking the pan once or twice.

5. Remove the baking sheet from the oven, and using a rubber spatula, toss the nuts with any spices and oil that have accumulated on the bottom of the pan. Sprinkle with kosher salt and a bit more of the garlic salt if desired. Let rest for 2 hours in a cool place. Store in airtight jars.

[hAndyman]

Staying with the Mexican these would be good, especially if spiced up with chorizo, chipotles (lots!), fresh coriander, Kalamata olives and roasted red pepper to make them stand out.

Jalapeno Tortilla Pinwheels

1 pkg cream cheese, softened
1-1/3 cups old grated cheddar cheese
1/2 cup sliced black olives
1/4 cup minced green onions
1 clove garlic, minced
1/2 tsp ground cumin
1 jalapeno, thinly sliced
1 small sweet red pepper, thinly sliced
4 large (10") tortillas

Stir cheeses together; add olives, green onions, garlic and cumin. Spread 1/4 of mixture on each tortilla, covering completely. Arrange jalapeno and red pepper slices in rows on tortillas. Roll up tight like a jelly roll. Wrap in plastic and refrigerate. Slice into bite-size rounds, 12 to 15 slices per tortilla. Serve plain or with salsa to dip.

Andy’s notes: I sometimes replace the cheddar with Jack or a mix of Jack/cheddar. I bump up the cumin and add some ground chili and coriander seed. I add fresh coriander. Sometimes I slice a Spanish-style mild or hot chorizo sausage very thinly and sweat it in a frypan and add it to the cheese mixture. Some sundried tomato and chipotles are other additions I’ve made. These can easily be made a day ahead and keep 2 or 3 days in the fridge, well wrapped. Slice on the diagonal for a different presentation. Can serve some salsa, for dipping, in a hollowed out sweet red or green pepper.

[swedish cook]

Blue Cheese Pinwheels: Mix equal parts crumbled blue cheese and slightly softened butter to a spreadable paste. Spread a thin layer over tortillas. Drain pimiento-stuffed whole Manzanilla olives and line them up with pimiento facing sideways. Roll up tightly, wrap in plastic wrap and refrigerate over-night or several days. Cut into slices about as thick as the olives and place on serving plate with the red pimiento facing up.

[cfr3b]

I love this recipe.

Cranberry Feta Pinwheels Recipe #16213
(Adapted from Ocean spray)

10 min | 10 min prep

1 package dried sweetened cranberries
1 container cream cheese spread (8 oz)
1 cup crumbled feta cheese (I use goat cheese instead)
1/4 cup chopped green onion
(I also add Smoked Turkey)
4 large flour tortillas or wheat flour tortillas or spinach tortillas

1. Combine all ingredients except tortillas, mix well.
2. Divide and spread mixture evenly among tortillas.
3. Roll up tightly, wrap in plastic and refrigerate at least one hour.
4. Cut into slices.

[SPITFIRE]

The Union Square Nuts are our tried-and-true favorite.

Union Square Cafe Bar Nuts
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds assorted unsalted nuts -- such as peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans, and natural almonds
1/2 teaspoon cayenne
2 tablespoons coarsely chopped fresh rosemary leaves
2 teaspoons packed dark brown sugar
2 teaspoons coarse salt
1 teaspoon unsalted butter -- melted

Preheat oven to 350 degrees F. On a baking sheet spread nuts and toast in middle of oven until golden, about 10 minutes. White nuts are toasting, in a large bowl toss together all remaining ingredients. Toss nuts with rosemary mixture and serve warm. Makes about 4 cups.

Description:
"won the New York Press award for the "best bar nuts" in New York"

[Natasha]

Hi,

Here's a link to a thread with a lot of spiced nut recipes and links to other tempting threads

http://community.cookinglight.com/sh...an+spiced+nuts

Also, here's my "signature" spiced nut recipe among my friends and family:

Indian-Spiced Cashews
Canadian Living December 2004, p. 222

Use as a snack when friends drop by or use to garnish a salad or curried dish.

3 cups unsalted cashews (about 1 lb)
3 tbsp packed brown sugar
2 tsp coarse sea or pickling salt
2 tsp curry powder
1/2 tsp ground cumin
1/4 cup water
1 tbsp butter, melted

On parchment paper-lined or greased rimmed baking sheet, toast cashews in 350F oven until fragrant and golden, about 10 minutes.

Meanwhile, in large bowl, combine 2 tbsp of the sugar, salt, curry powder and cumin; set aside.

In saucepan, bring water, remaining brown sugar and butter to boil, stirring constantly. Add cashews, stirring to coat; simmer until no liquid remains, about 3 minutes. Add to spice mixture; toss to coat well.

Spread nuts on same baking sheet; toast until coating is dry and slightly golden, about 10 minutes. Let cool on pan rack.

Make-ahead: Store in airtight container at room temperature for up to a week.

Makes about 3 cups. Per 1/4 cup: 241 cal, 6 g pro, 19 g fat (4 g sat fat), 14 g carb, 2 g fibre, 3 mg chol.

[miss piggy]

Thanks everyone! That thread on nuts is dangerous...now I want to try them all.