Walnut Chocolate Balls

This is a candy that Elisabeth Bloch made for us last Christmas when she was our Christmas Elf.  We really enjoyed these not overly sweet candies.  Elisabeth has become a wonderful friend to us here in Denmark.

Walnut Chocolates
8 ounces walnuts - as fresh as possible
4 ounces real maple syrup
40 halves
8 ounces dark dipping chocolate

Grind the nuts up in a nut grinder until you have pile of coarse nuts.  Mix with the maple syrup in  a saucepan on very low heat.  Mix thoroughly until you have a cohesive mass.  Let cool completely.  Roll the walnut marzipan  into 40 balls.  Melt the chocolate and cover the balls completely with chocolate.  While the chocolate is still warm, place one whole walnut on each candy.  A great Christmas gift.

Fried Okra

Every once in a while, Clyde craves fried okra.  Since it is impossible to be had here, his sister, Sara Warne gave me a fun recipe.  It is easy and doesn't stink your house up with fried oil because you shallow fry them.

Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil

On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag).  Mix the cornmeal and flour together.  Toss the cornmeal/flour mixture in the bag with the okra.  Pour into a colander with fairly large holes and sift the excess off.  In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons).  Bring the oil up to heat - just until it starts to shimmer (I put it on med-high).  In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the  middle of the time (it might take a bit longer).  Drain on a paper plate with paper towels.  When all of the batches are finished, serve with a sprinkling of coarse salt over the top.  This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be.  Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished.  This will help keep their crunch.

Texas Trash Warm Bean Dip

I love warm bean dip but I don't like that you have to have a crockpot or electric pan to do it in.  This cools quickly but it also goes quickly.  I actually serve it as a side dish on occasion.  It is so rich and good.  I also use spicy refried beans (because that is all we every buy) but any kind will do.

Texas Trash Warm Bean Dip
Preheat oven to 350 degrees
1 8-ounce package cream cheese, softened
1 cup sour cream
Mix together well and add
2 cans refried beans
1 packet taco seasoning or (1 + 1 teaspoon of bulk seasoning)
Combine well
Spray a 9x13 pan well.  Pour the mixture and spread to fill the bottom of the pan.  Add:
4 cups shredded Mexican cheese or 2 cups Cheddar and 2 cups Monterey Jack, shredded and combined
Spread over the top of the bean mixture.  Bake at 350 degrees for 25-30 or until the cheese is bubbly but not too brown on top.  Serve warm with tortilla chips and vegetable sticks.

Note:  I  have found I prefer fajita seasoning to taco seasoning on almost everything - so I use that.  I also have another seasoning that I have called 'Texas Red' that I use instead of taco seasoning too.  In other words - whatever Texas flavor you want in your dish - use it.  It is up to your palate how spicy or mild you want to go.

Sour Cream Potato Casserole

These were a variation of a potato casserole that my mother came up with.  They are super simple to make but very rich and calorie laden.  Definitely for a special event.

Sour Cream Potato Casserole - serves 10 well!
1 pound frozen cubed hash browns
1 can condensed cream of chicken soup
1 cup milk
1 pint sour cream
2 cups corn flake crumbs
2 Tablespoons butter
Toast corn flake crumbs in a skillet in  the butter.  In a bowl, mix together the hash browns, cream of chicken soup, milk and sour cream.  Spread in a 9x13 inch baking dish that has been sprayed with cooking spray.  Top with the toasted cornflake crumbs.  Bake at 300 degrees for 55-60 minutes or until bubbly and brown around the edges.

Note: Grandma Brugger would make this when ever we had ham or any cut of meat that did not have juices for making gravy.  As I type this, I notice that the recipe I am typing from says, "Grandma often makes these for special Sunday dinners."  It made me sad because it was all in the present tense.  For a fully vegetarian meal make this with cream of mushroom soup.

Pasta Salad with Red Wine Vinaigrette Dressing

This is one of my favorite pasta salads because it is light.  I usually add more cucumbers than called for and sometimes even some bell peppers.  I have been known to pretty much make a tossed salad with a bit of pasta.  I think I like this because the dressing is so good.
Vinaigrette Dressing
2/3 cup canola oil
1/3 cup red wine vinegar
1 1/2 Tablespoons sugar
1 Tablespoon Dijon Mustard
2 teaspoons minced shallot
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
dash onion powder
In a mixing bowl, blend with a mixer until thick and creamy.  (I have also done this in the blender with good results).  Place in a covered container and chill until ready to use.


Pasta Salad
Bring 4 quarts of water to boil.  Add 1 pound of rainbow Rotini or tricolor radiatore to the water.  Cook until al dente (about 1 or 2 minutes less than package directions).  


Drain.  Drizzle with 1-2 teaspoons olive oil and mix well.  Refrigerate in a covered container for 30 minutes or so.


In the meantime, remove the seeds from 2 large tomatoes and dice into small pieces.  Dice one small scallion or green onion, finely.  Dice 1/4 cup cucumber, into small pieces.


When the pasta is no longer warm, add the vegetables and refrigerate.  Just before serving add the dressing - just enough to coat.  Don't over dress the pasta or add too much dressing too soon.  As a warning, the longer it sits, the more dressing the past soaks up.  (I personally don't think this is a bad thing but some people do.  In fact when I was first served this pasta, the dressing came to me on the side so I could dress my own salad.  I just let it soak in now.)


Note: I obviously make this with gluten-free pasta now with very good results.

Dried Apple - Apple Crisp

This is way to use that big bag of dehydrated apples in your food storage.


Dried Apple - Apple Crisp
6 cups of dried apples
3 cups boiling water
In a large bowl, add boiling water to the 6 cups of apples.  Stir and set aside while preparing the rest of the ingredients.


Topping:
3/4 cup oatmeal
3/4 cup brown sugar
1/2 cup flour
3/4 cup butter
Mix dry ingredients together and cut in the butter until the topping is evenly mixed.  Add:
1 cup sugar
2 Tablespoons cinnamon
Mix until the cinnamon is evenly distributed.
Spray and 9x13 inch pan with cooking spray.  Pour the apples and water into the bottom of it.  Sprinkle the topping over the  apples evenly.  Bake for 1 hour at 325 degrees.  Enjoy with ice cream or whipped cream.

Mandarin Orange Salad

This is light and really tasty.


Mandarin Orange Salad
1/2 cup slice almonds
3 Tablespoons sugar
1 bunch leaf lettuce, torn into bite-size pieces
1 small head radicchio, torn into bite-size pieces
1 small red onion, minced (optional)
1 can (11 ounces) mandarin oranges, drained
1 whole cooked chicken breast, cubed


Dressing:
1/4 cup canola oil
2 Tablespoons sugar
2 Tablespoons cider vinegar
1 Tablespoon minced fresh parsley
1/2 teaspoon salt
Dash pepper
Dash hot pepper sauce
1. In a small skillet, heat the almonds with the sugar over low heat.  Cook and stir almonds until the almonds are glazed.  Set aside to cool.
2.  Mix the dressing ingredients together; set aside.
3. Just before serving, toss together the lettuce, radicchio, onion, oranges and chicken.  Toss the dressing gently over all until lightly dressed.  Garnish with the almonds.  Enjoy!
Note:  For a lighter meal or a side salad, omit the chicken.

Peach Oven Pancake

First time posting a recipe. Get the jokes out of your system. Believe me, I understand the irony of contributing to a recipe blog when I pretty much don't cook. But I have actually made this and it's good.

Peach Oven Pancake
1/3 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup low-fat milk
2 eggs
1/2 cup vanilla yogurt
3 medium fresh peaches, peeled and sliced, or 2 cups frozen sliced peaches, thawed and drained
Optional: 2 tablespoons high-fiber cereal, crushed, if desired

Heat oven to 400. Spray round nonstick baking pan, 8x1 1/2 inches or 9x1 1/3 inches, with cooking spray. Heat pan in oven.
Beat flour, sugar, salt, milk and eggs with hand beater until smooth. Pour into hot pan.
Bake 15 to 20 minutes or until puffed and browned on edges. Immediately spoon yogurt and peaches into sunken pancake center, sprinkle with cereal. Serve warm.

Colorful Vegetable Coins

This is vegetable recipe that Doreen Brugger gave me.  She told it is one of Popi's favorites.

Colorful Vegetable Coins
3 medium carrots, sliced in rounds
2 medium yellow summer squash, slice in rounds
2 medium zucchini, sliced
1 small head cauliflower, broken into small florets
1 clove garlic, slice thinly
4 Tablespoons butter
1 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
Place vegetables in a 3 quart baking dish.  Saute garlic in butter.  Add to vegetables and add broth.  Sprinkle with salt and pepper.  Bake at 350 for 50 minutes.  Bake at 12-15 servings. 

Artichoke Pasta

Sorry the photo looks so gross, I think it is the color of the plate in the background.

Artichoke Pasta

2 T. lemon juice

2 cloves garlic

1/4 c. butter (or margarine)

1/4 c. olive oil

1 pkg. linguine

1 jar (about 1 c.) sun dried tomatoes (drained)

1 jar (13. oz) artichoke hearts (cut to bite size)

1 small can sliced olives

Slowly heat olive oil and butter in skillet to medium hot. Add lemon juice and garlic. Add artichoke hearts with juices, stirring until tender. Add sun dried tomatoes stirring until tender. Pour over pasta. Add olives. Serve immediately.

(I added parmesan cheese to the top. My kids picked it all out and just ate the pasta. Except Anneke. She ate the olives. Must be a Bailey, huh? Anyway, I liked it.) I got the recipe here and tweaked it slightly.