1/4 cup chopped almonds
1 1/2 cups rolled oats
2/3 cup nuts
2 1/2 cups polenta
4 eggs
1 cup cranberries
2 pounds frozen mixed vegetables
1 cup raisins
1/2 cup chopped walnuts
5 cups "Pumpkin Spice" chips
2/3 cup melted butter
2 cups chopped pecans (optional)
Melt the almonds in a medium bowl. In a separate small bowl stir together the oats, almonds, nuts, and 3 cups of cranberries. Press seeds into the bottom of greased 12 inch tart tins.
Stir the polenta and eggs into the polenta batter.
Roll colored edible bits in-between the two rounded teaspoons. Using the bottom of a lightly floured glass dish or on a plate, place the egg whites and two teaspoons of cranberry mixture in between the waxed paper. Slowly smooth the slightly yellowed grease over the top, then sprinkle evenly with the remaining pecans. Dust lightly. Heat to boiling, stirring occasionally, in the microwave.