It's that time of year again when the calories don't count!!!!!! Yay! Eat what you want! That's the rule I'm going to live by as I take on my Aussie Christmas feast in Sydney this year. And to make me feel home for the holidays I made several batches of a famous Kooiman family sweet treat.... Peppermint Forest Christmas Shop Pecans!

Being that I am just wrapping up my 8th month of pregnancy, I am VERY excited to be using the excuse... "I'm eating for two" when it comes to this Kooiman Christmas staple.

During my time in New York City hosting Fox and Friends, producers sent me home one year to make the pecans, chat with my mom, dad, & bro about our North Carolina traditions, and pay a visit to the family biz. To WATCH the video, click here.

Every year growing up I would help my mom bake batches and batches and batches. Then during several busy holiday weekends, I would walk around the Peppermint Forest Christmas Shop serving the customers the famous pecans along with shortbread and hot apple cider.

So what are these special pecans I speak of!? Quite possibly the best Christmas goodie on the planet! The treats are great with ice cream and pie for dessert, they are a decadent sweet potato soufflé topper, a divine salad cruncher, and the old faithful way to eat them is just as a standalone, festive snack.

You should try them out! Here is the recipe:

This turkey taco chili is so simple, delicious, and nutritious! I have made it about 100 times, 100 different ways. After a lot of trial and error, this is definitely a recipe worth sharing! Let me know on Facebook, Twitter, Instagram, or YouTube if you try it!

• INGREDIENTS:

• 1.25 lbs ground turkey (.5 kg turkey mince)
• 1 can kidney beans
• 1 can cannelli beans
• 1 can sweet corn
• 1 can crushed tomatoes
• 1 carton beef stock (can also use chicken or veggie)
• 2 sweet peppers (red/yellow/orange)
• 1 packet taco seasoning
• 1 packet guacamole seasoning

• GARNISH:

• arugula/cilantro/avocado/Greek yogurt/cracked pepper

• INSTRUCTIONS:

• Combine kidney beans, cannelli beans, sweet corn, crushed tomatoes, and guacamole seasoning in large pot. 

• Stir ingredients in large pot. If you will be at the house, go ahead and begin cooking on low. 

• About an hour or two before you want to eat the meal, brown the ground turkey with the taco seasoning. Also chop and sauté the peppers with a bit of taco seasoning.

• Combine cooked turkey and peppers with everything else in the pot. Increase the heat to medium. Stir periodically. It is ready to serve in about and hour. But it can be held for a good while on low.

• This is a mild chili. I've added Frank's Hot Sauce in the past for a little kick. I think that adds just enough zing, but prefer it just like as I've laid out above. 

• Garnish as you wish. I like to use arugula (rocket as they say in Oz) and avocado. I add Greek yogurt, lime, and cracked pepper when I prep it for my husband. Choose your own adventure!

• ENJOY!