Karen Church's Rosemary Nuts

The original cookie weekend sister's recipe

2 cups nuts (walnuts pecans)
2 Tbsp chopped fresh rosemary
1/4 tsp cayenne
1/2 tsp kosher salt
2 T melted butter

combine
bake 10 min at 350 degrees
remove
cool
enjoy

Ft free chili chips

3 - 4 dried red chiles
1 c boiling water
2 pkgs stone ground corn tortillas

preheat oven to 375 degrees

On a griddle over med high heat soften chiles until you start to smell them -- do not blister them -- just soften them up.

remove stems and seeds and place in a class dish -- pour boiling water over chiles and cover with a lid or plate until the chiles rehydrate (30 to 40 minutes)

in a blender make a paste with chiles and enough of the water to make it smooth.

use a brush to paint the mixture on both sides of each tortilla -- stack them up and cut them into wedges.

place them on a lined baking sheet in a single layer and dust with kosher or sea salt -- bake for 15 to 25 minutes until crisp -- this sometimes takes much more time due to the humidity or the freshness of the tortillas.

enjoy

(PS -- I actually drooled a bit typing this -- they are so delicious)