Southwest Nacho Casserole

This was one of the Books & Snacks 2008 dishes. It makes a decent amount of food, so it would be good for a crowd.

Southwest Nacho Casserole

2 lbs lean ground beef (I did half beef, half turkey)
1 cup water
2 envelopes taco seasoning
1 can (4.5 oz) chopped green chilies
2 cans (16 oz each) refried beans
2 cups shredded Cheddar cheese (I used a four cheese blend)
1 cup chopped tomato
1/2 cup chopped green onions
1 can (2.5 oz) silced ripe olives, drained
1 bag gold tortilla chips (extra thick)
chopped cilantro if desired
sour cream if desired

1- Heat oven to 350 degrees. Spray 13x9 glass baking dish with cooking spray. Cook ground beef in a 12" nonstick skillet until thoroughly cooked. Drain and return to skillet.
2- Stir in water and taco seasoning into the skillet with the meat. Bring to a boil then cook for 2-4 minutes until thickened. Stir in chilies.
3- Spread refried beans into the bottom of the baking dish. Top with ground beef mixture. Cover tightly with foil.
4- Bake 30-40 minutes or until bubbly around the edges.
5- Remove from oven and uncover. Sprinkle with cheese, tomato, onion and olives. Arrange tortilla chips around the outside edges of baking dish. Return to oven and bake uncovered about 10 minutes or until cheese is melted. If desired, sprinkle with cilantro and top with sour cream. Serve with remaining tortilla chips for scooping.

Mozzarella alla Caprese on a Stick

Sorry for the blurry image. The photo was taken back before I had a digital camera and only had the one on my phone. I made this for the first Family Dinner I went to back in Champaign when the theme was food on a stick. Since then, I've made it a number of other times and have they always get a great response. The fact that they're super easy makes them even better.

Mozzarella alla Caprese on a Stick

8 grape or cherry tomatoes
1 tablespoon virgin olive oil
4 (1/2 -ounce) balls fresh mozzarella (buffalo or regular)
4 large basil leaves
2 teaspoons balsamic vinegar (white or regular- using white limits discoloration, but I go with regular since it is what I already own)
Salt to taste
Fresh ground black pepper to taste

1- Make slits in each of the tomatoes (I usually do four around the sides from top to bottom). Marinate in the olive oil for 20 minutes.
2- Place the mozzarella balls in the balsamic vinegar and let set for 20 minutes. Remove the mozzarella and wrap in the basil leaves.
3- To assemble: Place one tomato on a 4-inch wood skewer, then the basil-wrapped mozzarella, then another tomato. Drizzle the remaining balsamic vinegar and olive oil over the entire kebab and season to taste with ground sea salt and cracked black pepper.

This makes four skewers. Recipe can be doubled, tripled, etc.

Maple-Glazed Walnuts

I've made these for Books & Snacks 2008. They have yet to be tried, but I've made similar ones in the past. That is somewhat reassuring to my nervous disposition.

Maple-Glazed Walnuts

1/4 cup light corn syrup
1 1/2 tsp maple flavor
2 Tbsp brown sugar
1/2 tsp salt
1/4 tsp hot pepper sauce
2 cups walnut halves and pieces

1- Heat oven to 325 degrees. Line a lipped cookie sheet with foil and spray foil with cooking spray.
2- In a medium bowl, combine all ingredients except walnuts and mix well. Add walnuts and toss to coat. Spread on the prepared cookie sheet, separating any large clumps.
3- Bake for 17 to 22 minutes, stirring every 5 minutes or until glaze thickens and adheres to nuts. Watch during the last 5 minutes to prevent burning.
4- Remove from oven and spread out nuts on waxed paper. Cool completely, then break apart.