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This is my original favorite nut recipe and it is from Union Square Cafe cookbook. It is the best. I have been making these nuts for years and people always ask for the recipe. I can’t take credit for it but I can add a few useful tips. To avoid the brown sugar being grainy, make sure that the nuts are hot when you mix them, mix well from the bottom of the bowl and follow directions below for the melted butter in the saucepan. The nuts taste best when they are cooled down for a long time and have sat out for a while. They will keep for a long time in an airtight container. This recipe is pretty quick and easy too.

*check out my other nut recipe Sweet and Spicy Nuts for Thanksgiving Recipe also on site.

INGREDIENTS:

I usually start with unsalted nuts. (1/4 lb…

It’s Fall and that means it’s time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love.

This recipe has been around my family for a while. A friend gave it to me a while back, and I make it every fall.  Just because it’s fall and it’s pumpkin and this soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup.   It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? I actually lost this recipe, but luckily my friend Marcy still had it, so thanks Marcy! It’s good to share with friends, and now all my recipes will be posted on my blog…

dirty sink from kitchen sink chili

We just got back from two beautiful days in Moab, Utah. We hiked most of the time and the glory and splendor that is there has no words. If you ever have the opportunity to go you should do so. It is an amazing area–Arches National Park, the Canyonlands, the whole area is just breathtaking. We hadn’t had snow here so we went on the road. Now we’re back and today was spectacular! It snowed in Aspen last night and we skied today. So nice to be back skiing. It was Sunday, and the Giants were in the playoffs. Joel set the DVR and we were gone all day. I had taken out a package of chopped turkey and figured that I would pick up a few things and make this chili that I love. I use a lot of stuff from my pantry…

I suppose it’s that time of the year again when we crave warm cozy meals. this is perfect for sunday dinner (or any night ) will feed about 8 people nicely. freezes perfectly. and served with a beautiful salad and some bread it’s an awesome meal. i make so many soups, and will be following up throughout the winter with all of my wonderful soup recipes, but this one is really special. the lentils add a wonderful flavor and texture, the sausage adds a savory spice. i mix hot and sweet sausage but feel free to go all sweet, i also like the sausage to have some fennel in it, i use italian pork sausage. you can obviously substitute with turkey or chicken sausage. so cozy on up to this one, it’s a true keeper. I believe this recipe came from a cookbook by julia della croce, who has the most awesome italian…

this is one of my absolute favorite recipes. It is a soup , which is also a full meal. It is hearty and pretty healthy.  It is one of my staples from September through April. It freezes well and you can just take it out of the freezer the night before, and you’ll have a wonderful meal the next evening. When you defrost it you will probably want to add broth/water to it. add a little at a time till you get the consisitency you like. Enjoy:)

Ingredients: chicken balls

1 lb. ground chicken

1/2 lb chicken sausage, casings removed

3 slices whole wheat bread for bread crumbs ( I put into food proccesor with steel blade for crumbs) i remove crusts . should be app. 1 cup of bread crumbs

2 teaspoons minced garlic ( 2 – 3 cloves)

1/4 cup grated Pecorino Romano ( fresh is best) but…

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

It’s definitely fall and my first soup of the season  is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little…

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit us.

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small…

I know that Thanksgiving is still a little far off, but I am always on the lookout for new Thanksgiving recipes, so I thought I would open it up to subscribers only. If you’re not already a subscriber, that can be easily taken care of! Just click “subscribe” on cookingwithcandi.com (it’s free). Once you’re signed up, enter to win a fun surprise CWC prize by submitting a Thanksgiving recipe entry. You can post the recipe directly on the site, or you can choose to email me. I will try the recipes, choose a winner and contact him or her to send the prize and I will, of course, post the winning recipe on the Thanksgiving blog. The deadline is November 5. You have plenty of time to plan and cook, so no rush and have fun with it! Good Luck! I look forward to hearing from all of you.

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup…