Honey-Chipotle Pecans

• 2 tablespoons honey
• 1 1/2 teaspoons dried chipotle powder
• 3/4 teaspoon ground cinnamon
• 2 cups pecan halves
• 2 tablespoons sugar
• 3/4 teaspoon salt

Directions:

1. 1
   Preheat oven to 325°F.
2. 2
   In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
3. 3
   Line a baking sheet with waxed paper, then spread nuts evenly in a single layer on the sheet.
4. 4
   Bake in preheated oven until nuts are fragrant (10-15 minutes).
5. 5
   Allow to cool slightly (1 minute).
6. 6
   In a mixing bowl, combine sugar and salt.
7. 

   7
   Add the warm pecans, and toss to coat evenly.
8. 8
   Spread out on fresh sheet of waxed paper and let dry completely.
9. 9
   Store in an airtight container.

Tomatoes Stuffed With Corn Chili

　　6 ripe tomatoes
1 tablespoon butter
2 garlic cloves
3 cups corn kernels (fresh is best, frozen is ok)
1/2 red bell pepper
1 medium jalapeno pepper
1/4 teaspoon salt
1 tablespoon dry breadcrumbs

  　Directions:
1.Cut 1/2 inch off the tops of the tomatoes and scoop out the flesh, leaving a shell. Mince the garlic. Chop the red pepper. Seed and mince the jalapeno.
2.Melt butter in a medium skillet over medium heat. Add garlic and cook until softened. Add corn, red bell pepper, jalapeno, and salt. Cook, stirring occasionally, until heated through.
3.Spoon mixture into tomato shells. Top with bread crumbs.
4.Bake at 375 degrees for 10 minutes, until bread crumbs are toasted and tomatoes are softened.