Sugared Walnuts and Pecans

1 pound Pecans or Walnut pieces
1/2 cup Unsalted butter, melted
1/2 cup Powdered sugar
1/4 tsp Allspice, ground
1/8 tsp Cloves, ground
1 1/2 tsp Cinnamon, ground
1/4 tsp Ginger, ground

Preheat slow cooker/crockpot on high for 15 minutes. First, in preheated slow cooker/crockpot stir the walnuts (or pecans) and butter until mixed well. Add the powdered sugar, stirring to coat evenly.Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, UNCOVERED, stirring occasionally, until the nuts are coated with a crisp glaze (should be about 2 hours.) Transfer the nuts to a bowl.

In another small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Let cool before serving.

Sun-Dried Tomato Spaghetti Sauce

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped
1 cup celery, chopped
2 cloves garlic, minced
36 oz whole or chopped tomatoes, undrained
2/3 cup chablis or other dry white wine 1
teaspoon dried fennel seed
1 1/2 tsp. basil
1/2 teaspoon oregano
1/2 teaspoon pepper
salt to taste

Place all ingredients in slow cooker/crockpot and cook on low for 6-8 hours.