Pecan Coconut Cream Candies

Pecan Coconut Cream Candies, aka Martha Washington’s, are one of the very first candy recipes I ever made way back when I was a teenagers.  Perfect for beginners and those who are searching for some nostalgia from their early years.

There are many variations of pecan coconut cream candies around the world.  Some are soft and gooey, some are more solid, like mine.

You can change up the amount of powdered sugar to suit your preference.  If you like yours softer, start with half of the powdered sugar called for.  Add more sugar a few tablespoons at a time and taste the filling.

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Bulgur Chickpea Salad

Bulgur Chickpea Salad saved the day for me.  Thanks to Jenn Segal over at Once Upon a Chef for the inspiration and base recipe to start with!

I needed a recipe that could easily serve quite a few people.  Normally, I have a difficult time deciding which recipe to make, since I have so many.  But this situation left me at a loss for what I could make.

You see, there were so many variables and criteria that needed to be met.  It was needed for a barbecue themed potluck that would be served over several hours because people would be getting their meal breaks at different times.  It would also be several hours between arriving at my destination and food service.

Refrigerator space was going to be severely limited, and carrying a crockpot to the destination was not possible.  There were a couple of factors that prevented this, but that really doesn’t matter.  What matters is that I needed a dish to fit this criteria.

The last criteria was a new one for me.  There was going to be an ethical vegan eating at this potluck.  If you are wondering what an ethical vegan was, you aren’t alone.  I have asked many questions about this way of eating and still jut know the basics.

With my very limited understanding of this way of eating, I knew I needed to find something that had absolutely no animal products in the recipe.  No eggs, no dairy, and obviously no meat, but this also excludes honey.  If you have read any of our recipes, you know that there is a good possibility that I have no recipes beyond hummus that would fit that bill.  Hummus was not an option as I was committed to a side dish.

A friend suggested I make tabbouleh, but I really dislike that much parsley in any one dish.  I can’t get past the overwhelming feeling that I am eating lawn clippings.  Don’t get me wrong, I love fresh parsley and grow my own during the summer.  It brings great fresh flavor to my dishes, but I guess tabbouleh is just too much freshness!  I needed an alternative.

This side dish salad was the perfect fit.  Bulgur and chickpeas combined with sturdy vegetables like red peppers, onions, and cucumbers would hold up to the acidity of the lemon juice.  I have left out the dill and the cumin, personal preferences here again.  This recipe kind of reminded me of a Portuguese chickpea salad a friend used to make and it only had parsley in it.  So I stuck with just the parsley, and did not use nearly the amount most tabbouleh recipes call for.

Sweet Chips and Salsa

Fruit salsa is a favorite dessert at our house.  Although there is not much healthy about the fried chips, it feels healthier than some of the other things we eat for snacks and desserts.

There are a lot of ways to make cinnamon-sugar tortillas listed all over the internet.  While these are tasty, they all seem to be too big, too hard, or do not hold the fruit very well.

For sweet chips I find what works the best are fried wonton wrappers or even eggroll wrappers cut down in size and fried.

The best part about Asian wrappers is that they stay crispy after frying and coating.  They never turn into moon rocks like some baked tortillas can.  They are also way less work than buttering and coating each side prior to baking.

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Italian Wedding Soup

Italian Wedding Soup is one of the few soups that both of us will eat.  It even gets eaten as leftovers, which if you know either one of us, you know that leftovers are rarely served around here.  But hey, that keeps the neighbors happy!

It starts with a chicken broth, so I am good.  It has meatballs which keeps the husband happy.  I also like that it has spinach in it, and this is about the only way I can get him to eat dark greens.  He loves salad, but only if it has no spinach or kale in it. In case you were wondering, I do have to pick those things out of any salad mixes they may be in.

I have read somewhere along the line that the carrots in this soup are for luck.  There are not really enough of them to affect the flavor, so leave them out if you prefer.  I keep them in because it is another way to get vegetable into our diets.

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