This is Grandma's recipe as I copied it onto a recipe card when I was a girl:
1 lb walnuts
1 1/2 cup sugar
1/2 cup sour cream
1 1/2 T vanilla
Mix sugar and sour cream. Bring to a boil and boil 5 minutes. Remove from heat. Stir in vanilla. Add nuts and stir. Remove from pan. Put on waxed paper to dry. Separate; dry overnight.
I found that I had to keep stirring the mixture on the stove so it wouldn't burn on the bottom. You have to watch the clock carefully to make sure it is cooked long enough. A similar recipe here contains brown sugar in place of some of the sugar and instructs the cook to boil to 236 degrees using a candy thermometer. Other variations I saw listed the 2 cups of sugar along with the sour cream and 4 cups of walnuts. Enjoy!
Wednesday, December 30, 2009
Friday, December 11, 2009
Tasty Soups with Greens
I loved this flavorful soup published originally in Parenting magazine, here. It makes a huge amount, so I cut it down quite a bit. I don't like my carrots and celery too soft, so I added them later, after the lentils had cooked for a little bit. Delicious! Molly, my two year old, loved it, too.
Lemony Lentil Soup with Greens
Even kids love this hearty, healthy soup with a tasty hint of citrus
By Ellie Krieger
PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6
2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
PER SERVING: 410 calories, 7 g fat (1 g saturated), 600 mg sodium, 0 mg cholesterol
1. Heat the oil in a 6-quart pot over medium-high heat. Cook the onion until softened and translucent, about 3 to 5 minutes.
2. Add the carrot, celery, and garlic. Cover and stir occasionally, until the carrots are tender, about 5 minutes.
3. Add the lentils, broth, basil, thyme, and salt, and bring to a boil.
4. Reduce the heat to low, then add the kale (leave out for picky eaters!); cook until the lentils are tender, 30 to 35 minutes. Add additional broth if necessary.
5. Stir in the lemon juice and zest, and serve.
I have yet to try this one, but it sounds like a similar type of soup. This recipe for Spinach and Leek White Bean Soup is found on allrecipes.com and can be found by clicking here. Make sure you read the reviews because several people suggested leaving out the couscous and others substituted other herbs for the cumin.
Lemony Lentil Soup with Greens
Even kids love this hearty, healthy soup with a tasty hint of citrus
By Ellie Krieger
PREP TIME: 15 minutes
TOTAL TIME: 55 minutes
SERVES: 6
2 tsp canola oil
1 small onion, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
2 cloves garlic, minced
16 oz green or brown lentils
12 cups low-sodium chicken broth, plus more as needed
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
8 cups chopped kale leaves (about 6 oz)
3 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
PER SERVING: 410 calories, 7 g fat (1 g saturated), 600 mg sodium, 0 mg cholesterol
1. Heat the oil in a 6-quart pot over medium-high heat. Cook the onion until softened and translucent, about 3 to 5 minutes.
2. Add the carrot, celery, and garlic. Cover and stir occasionally, until the carrots are tender, about 5 minutes.
3. Add the lentils, broth, basil, thyme, and salt, and bring to a boil.
4. Reduce the heat to low, then add the kale (leave out for picky eaters!); cook until the lentils are tender, 30 to 35 minutes. Add additional broth if necessary.
5. Stir in the lemon juice and zest, and serve.
I have yet to try this one, but it sounds like a similar type of soup. This recipe for Spinach and Leek White Bean Soup is found on allrecipes.com and can be found by clicking here. Make sure you read the reviews because several people suggested leaving out the couscous and others substituted other herbs for the cumin.
Monday, November 9, 2009
Cooking with Jack Daniels
I recently started reviewing books on my blogs for Thomas Nelson publishers. The first title I chose was The Search for God and Guinness. Fittingly, I selected a Jack Daniel’s cookbook for my next review. My husband is worrying a little about my focus on alcohol… And to think that Thomas Nelson is a Christian publisher!
Having lived mostly in suburban Midwest and Texas, I felt like I was reading about the culture and food of a foreign people when I browsed the pages of the Jack Daniel’s Spirit of Tennessee Cookbook. Scattered among the recipes are stories of people, places and customs. Not to be missed is the history “Miss Mary Bobo’s Boarding House”, while I wish I had skipped “Possum and Sweet ‘Taters”!
The recipes themselves are a thorough collection of Southern favorites with modern adaptations and creations. While every chapter contains recipes calling for Jack Daniel’s Whisky, like Intoxicated Chicken, there are many dishes that are just representative of the food served in Lynchburg, Tennessee, the home of the Jack Daniel’s Distillery. I am eager to try Lynchburg Lemonade (p.20), a spiked citrus drink. I also have dog-eared the page with instructions for Chocolate Souffle Cake (p.160), a flourless cake perfect for my gluten intolerant husband. I think I’ll skip the possum and just make the Tipsy Sweet Potatoes (p.74)!
Having lived mostly in suburban Midwest and Texas, I felt like I was reading about the culture and food of a foreign people when I browsed the pages of the Jack Daniel’s Spirit of Tennessee Cookbook. Scattered among the recipes are stories of people, places and customs. Not to be missed is the history “Miss Mary Bobo’s Boarding House”, while I wish I had skipped “Possum and Sweet ‘Taters”!
The recipes themselves are a thorough collection of Southern favorites with modern adaptations and creations. While every chapter contains recipes calling for Jack Daniel’s Whisky, like Intoxicated Chicken, there are many dishes that are just representative of the food served in Lynchburg, Tennessee, the home of the Jack Daniel’s Distillery. I am eager to try Lynchburg Lemonade (p.20), a spiked citrus drink. I also have dog-eared the page with instructions for Chocolate Souffle Cake (p.160), a flourless cake perfect for my gluten intolerant husband. I think I’ll skip the possum and just make the Tipsy Sweet Potatoes (p.74)!
Wednesday, October 7, 2009
Creamy, Creamy Shells and Cheese
I threw this together for lunch today for my parents and brother. My fridge and pantry were pretty empty, but we had some random ingredients.
Preheat oven to 350 deg.
You'll need:
1/2 box pasta (I used whole grain shells)
2 cups shredded cheese
1/2 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
salt, pepper, garlic powder
Prepare pasta according to package directions and drain. While still hot, stir in 1 cup cheese, whipping cream, tomatoes and seasoning. Pour into 9x13 pan. Sprinkle with remaining cheese. Bake 10-15 minutes until cheese is melted. Bon Appetit!
Preheat oven to 350 deg.
You'll need:
1/2 box pasta (I used whole grain shells)
2 cups shredded cheese
1/2 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
salt, pepper, garlic powder
Prepare pasta according to package directions and drain. While still hot, stir in 1 cup cheese, whipping cream, tomatoes and seasoning. Pour into 9x13 pan. Sprinkle with remaining cheese. Bake 10-15 minutes until cheese is melted. Bon Appetit!
Monday, September 21, 2009
Chicken & Chilis Casserole
My friend Tricia at http://onceamonthmom.com/ had a link to this recipe on her September menu. I'm posting it here because I don't want to lose it! It is full of Ryan's favorite things- cheese, chicken and potatoes. I can't make it yet because we don't have all of the ingredients in the house, but I hope to try it soon!
Click here!
Click here!
Monday, September 14, 2009
Toll House Pie
Have you ever tried this pie? It is amazing. My mother-in-law used to make it for my husband's birthday all the time until he stopped eating gluten. The recipe only uses 1/2 cup flour, so I'm going to attempt to make it this week by substituting Bob's Red Mill Gluten Free All Purpose Baking Mix. I'm also going to just bake it in a pan without the crust. I'll then cut pieces or scoop it out warm and top it with ice cream. I'll prepare it the traditional way for guests. It is very rich because of the butter and sugars, and I love to eat it chilled. Enjoy!
Saturday, August 1, 2009
Feta Cheese For Me!
I love feta and eagerly prepare most recipes containing it. Last week I bought the 8 oz packaged Athenos feta that is in block form, as opposed to being crumbled. I prefer to buy it this way as it is easier to cut a piece off to snack on! I bought the feta to stuff in to banana peppers. I think that an associate principal, Lynn, from my teaching days gave me this idea.
Feta Stuffed Banana Peppers
10-12 fresh banana peppers (Look for these in the summer at the farmer's market. Make sure they are "sweet" or "mild" peppers.)
4 oz block feta cheese
extra virgin olive oil
The peppers can be sauteed or baked. If baking, preheat oven to 350 deg. Slice down the side of the pepper lengthwise. Make a T-shaped slit by slicing it across near the stem. Pry open and scrape out seeds and ribs.
Cut feta into thin slices that can be stuffed into the peppers. Stuff peppers.
Sauteeing Instructions: Secure closed with toothpicks. Heat olive oil in a skillet (I prefer cast iron.) over medium heat. Add peppers, and sautee until softened turning often.
Baking Instructions: In a 9 x 9 glass baking pan, slit-side up. Sprinkle peppers with olive oil. Bake for 20-25 minutes until peppers are tender.
Hummus and Feta on Rustic Bread
To build a sandwich, spread a tablespoon of hummus on each of two pieces of rustic bread. On one piece, place spinach leaves atop the hummus. On the other side, put slices of feta. Put two sides together to make a flavorful sandwich. If using bagged bread, toast before using.
Hummus and Feta Wrap
Spread two tablespoons of hummus on a whole wheat tortilla. Sprinkle with chopped tomatoes, crumbled feta, and spinach leaves. Roll up and enjoy! This was one of my favorite lunches while pregnant.
Greek Salad
I'm not sure if it is still open, but there was a restaurant named Harper's in East Lansing, MI. The Greek Salad at Harper's had finely chopped toppings. When the ingredients are chopped small, the flavors blend well. This is my favorite way to construct a salad:
5 oz bagged romaine or baby spinach leaves, sliced a little to make leaves slightly smaller
1 medium tomato chopped finely
1/4 cup finely chopped red onion
3/4 cup crumbled feta, or feta cut into tiny cubes
1/2 cucumber, chopped finely
1/4 cup sliced green olives
1/4 cup sliced calamata olives (can use black olives)
1/4 cup chopped pickled banana peppers (or garnish with pepperoncini)
Toss lettuce with toppings or top lettuce on individual plates with toppings. Generously sprinkle extra virgin olive oil, salt, and pepper on the salads. Serve with an ample amount of lemon wedges.
Feta Stuffed Banana Peppers
10-12 fresh banana peppers (Look for these in the summer at the farmer's market. Make sure they are "sweet" or "mild" peppers.)
4 oz block feta cheese
extra virgin olive oil
The peppers can be sauteed or baked. If baking, preheat oven to 350 deg. Slice down the side of the pepper lengthwise. Make a T-shaped slit by slicing it across near the stem. Pry open and scrape out seeds and ribs.
Cut feta into thin slices that can be stuffed into the peppers. Stuff peppers.
Sauteeing Instructions: Secure closed with toothpicks. Heat olive oil in a skillet (I prefer cast iron.) over medium heat. Add peppers, and sautee until softened turning often.
Baking Instructions: In a 9 x 9 glass baking pan, slit-side up. Sprinkle peppers with olive oil. Bake for 20-25 minutes until peppers are tender.
Hummus and Feta on Rustic Bread
To build a sandwich, spread a tablespoon of hummus on each of two pieces of rustic bread. On one piece, place spinach leaves atop the hummus. On the other side, put slices of feta. Put two sides together to make a flavorful sandwich. If using bagged bread, toast before using.
Hummus and Feta Wrap
Spread two tablespoons of hummus on a whole wheat tortilla. Sprinkle with chopped tomatoes, crumbled feta, and spinach leaves. Roll up and enjoy! This was one of my favorite lunches while pregnant.
Greek Salad
I'm not sure if it is still open, but there was a restaurant named Harper's in East Lansing, MI. The Greek Salad at Harper's had finely chopped toppings. When the ingredients are chopped small, the flavors blend well. This is my favorite way to construct a salad:
5 oz bagged romaine or baby spinach leaves, sliced a little to make leaves slightly smaller
1 medium tomato chopped finely
1/4 cup finely chopped red onion
3/4 cup crumbled feta, or feta cut into tiny cubes
1/2 cucumber, chopped finely
1/4 cup sliced green olives
1/4 cup sliced calamata olives (can use black olives)
1/4 cup chopped pickled banana peppers (or garnish with pepperoncini)
Toss lettuce with toppings or top lettuce on individual plates with toppings. Generously sprinkle extra virgin olive oil, salt, and pepper on the salads. Serve with an ample amount of lemon wedges.
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