Cinnamon Nuts

1 cup sugar
1 tsp cinnamon
½ tsp salt

1 egg white
1 tbsp cold water

Mix first three ingredients in a bowl. In a separate bowl, beat egg white and cold water until frothy (not stiff). Dump 1 pound nuts in egg mixture. Stir to coat. Add sugar mixture. Stir until evenly coated. Spread on buttered cookie sheet. Bake at 250 for 1 hour. Stir every 15-20 minutes. Let cool

Christmas Vegtable Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped cucumber

1/2 cup finely chopped sweet red pepper

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper.

Yield: 16 servings.

I made this for a christmas party and it turned out great. You could use Hidden Valley Ranch for the cream cheese mixture. Other vegatable ideas are red tomatos, radishes, green pepper and celery.