Monday, September 5, 2016

Crunchy Chickpeas

A healthy crunchy snack!

Crunchy Chickpeas


2 (15.5 oz) cans organic chickpeas (garbanzo beans, rinsed and drained
2 T canola oil
1 t. ground cumin
3/4 t. kosher salt
1/4 t. ground red pepper
1/8 t. onion powder
1 garlic clove, minced

Preheat oven to 300 degrees. Wrap chickpeas in a towel, lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300 degrees for 1 hour and 40 minutes, stirring every 20 minutes.

Servings: 8 (1/4 C each) Calories per serving: 95
Recipe Given By: Cooking Light
Hint: I think I only used 1 can of chickpeas - flavor was not too intense.

Sunday, September 4, 2016

Parmesan Crisps

If you're desperate for a bread with soup/salad or need an appetizer cracker, these crisps are a fun choice. Just watch them closely; they cook quickly!

Parmesan Crisps


4 egg roll wrappers
2 T. parmesan cheese, grated
cooking spray, olive oil type

Preheat the oven to 400 degrees. Using a pizza cutter or a knife, cut each egg roll skin/dough into 3 strips (try to keep them even sizes.) Spray a baking sheet with cooking spray and spread the strips out on the baking sheet. Spray the tops with cooking spray and sprinkle with parmesan. Bake for 6-7 minutes until golden and crisp.

Servings: 4
Recipe Given by: Unknown
Hint: About 110 calories each

Saturday, September 3, 2016

Hash Brown Ham Quiche

This is a very rich quiche, very cheesy and decadent.
It was a big hit at Sunday School.

Hash Brown Ham Quiche


3 C frozen shredded hash brown potatoes, thawed
1/4 C butter, melted, divided
1 C (4 oz) shredded pepper jack cheese
1 C (4 oz) shredded swiss cheese
1 C diced fully cooked ham
2 eggs
1/2 C heavy whipping cream
1/4 t. seasoned salt

Press hash browns between paper towels to remove excess moisture. Grease a 9-in pie plate with 2 t. butter. Press hash browns onto bottom and up the sides of the plate. Drizzle with remaining butter. Bake uncovered at 425 degrees for 20-25 minutes or until edges are browned.

Combine cheeses and ham; spoon into the crust. In a bowl, beat the eggs, cream and seasoned salt; pour over ham and cheeses.

Reduce heat to 350 degrees. Bake uncovered for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 10 min before cutting.

Servings: 6
Recipe Given By: Anne Hayes
Hint: I double the recipe and put it in a 9x13 dish.

Friday, September 2, 2016

Chicken Mediterranean

I've had this recipe in my files for a long time.
Too bad I didn't find it sooner, because it was delicious!

Chicken Mediterranean


1/2 C Miracle Whip Light Dressing
1/4 C chopped fresh parsley
1/4 C lemon juice
2 T. dry white wine (I used chicken broth)
2 t. dried oregano leaves
1/2 t. each: salt and black pepper
2 cloves garlic, minced
3 lb. bone-in skinless chicken pieces (breasts, thigh or legs) (I left skin on.)

Combine all ingredients except chicken in a large bowl. Add chicken; toss to coat. Cover. Refrigerate at least 4 hours or overnight to marinate. (I put in a ziplock bag, squeezed air out.)

Preheat oven to 350 degrees. Remove chicken from marinade; save for basting. Place chicken in shallow baking pan and bake 50-55 min (or 60 min) or until chicken is cooked through.

(Mark finished it up on the grill to bump up the flavor.)

Servings: 8
Recipe Given By: Kraft

Thursday, September 1, 2016

Fruit Fantasy Dump Cake

My husband makes this dessert in a dutch oven when camping and calls it Memphis Molly. It is very sweet! It's a quick dessert to throw together in a pinch.

Fruit Fantasy Dump Cake


1 – 20 oz. can crushed pineapple, undrained
1 - 21 oz. can cherry pie filling
1 yellow cake mix
1 C chopped pecans or walnuts
1 stick of butter

Grease a 9x13 pan. Spread in bottom – one 20 oz. can undrained crushed pineapple.

Over that, spread one 21 oz. can cherry pie filling. Sprinkle one box dry yellow cake mix over that.

Add one cup chopped pecans or walnuts to this.Take one stick of butter and cut into thin slices over the top.

Bake at 350 degrees for 45-55 minutes.
Serve warm or cooled with/without ice cream.

Recipe Given By: Tami Dantzlerward

Wednesday, August 31, 2016

Smashed Cauliflower

This is a unique and yummy side dish.

mashed Cauliflower


1 head fresh cauliflower
1/2 C cilantro avocado yogurt dressing
2 T sun-dried tomato spread
2 T lemon herb finishing butter (we used garlic herb)
1 t. fresh cilantro, coarsely chopped

Trim cauliflower from stem; cut into small florets. Place in microwave-safe bowl and cover; microwave on HIGH for 5 min. Remove 1/2 C of florets; set aside. Stir in dressing and tomato spread; microwave on HIGH for 5-6 min or until tender.

Add butter; mash cauliflower with potato masher until blended. Place in microwave-safe serving dish; arrange reserved florets on top. Microwave on HIGH for 1 min. Chop cilantro; sprinkle over cauliflower. Serve.

Servings: 4
Recipe Given By: Publix

Tuesday, August 16, 2016

Broccoli Rice Casserole

This is a simple side dish with an interesting twist - spinach artichoke dip.  A little dip leftover is one of the best parts!

Broccoli Rice Casserole


1 (12 oz) bag frozen broccoli florets
1 (8.5 oz) pouch precooked basmati rice
1 C Deli spinach artichoke dip
1 C chicken broth (or stock)
1/4 C shredded Parmesan cheese
Aluminum foil

Preheat oven to 375 degrees. Combine all ingredients and place in a 2-quart baking dish. Cover dish with foil; bake 25-30 minutes or until hot and bubbly. Remove foil and stir to fluff rice; bake 5 more minutes. Serve.

Servings: 6
Recipe Given by: Publix

Monday, August 15, 2016

Taco Dip

We don't do a lot of warm dips around our house, but we are always scrounging for snacks while watching the Olympics or football or soccer.

I had this planned for Sunday night, but we had a filling mid-day dinner so I made it for lunch today, while friends were over. Food is always better when you can share with friends.

Taco Dip


1/2 lb. ground beef
1 can refried beans (I used one with jalapeños)
1 packet of taco seasoning
8 oz. sour cream
2 C shredded cheddar cheese (Katie used 4 cups!)

Preheat oven to 350 degrees. In a skillet brown the ground beef over medium heat, drain. Mix beans, cooked ground beef and taco seasoning. Spread bean mixture in the bottom of a 9x13 baking dish. (I used an 8x11 glass dish.) Spread the sour cream on top of the beans and then top with cheese.

Bake for 25-30 minutes until cheese is bubbly. Serve with Frito Scoops.

Recipe Given By: unknown

Thursday, August 4, 2016

L - Lasagna Soup

We love this yummy soup!  It is SO EASY to make.

Lasagna Soup 


 1 lb. ground beef
½ C chopped onion
1 pkg (7 ¾ oz) lasagna dinner mix (Hamburger Helper)
5 C water
1 can (14 ½ oz) diced tomatoes, undrained
1 can (7 oz) whole kernel corn, undrained
2 T grated parmesan cheese
1 small zucchini, chopped

In a dutch oven or soup kettle, cook beef and onion over med heat until meat is no longer pink; drain. Add contents of lasagna dinner sauce mix, water, tomatoes, corn and parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 min, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 min or until noodles are tender. Serve immediately.

Recipe Given By: Quick Cooking S/O 1999 p. 13

You can add a little parmesan on top of each serving, if you'd like. It makes great leftovers!

Friday, July 29, 2016


Pork tacos! Yum! My husband grew up eating carnitas while growing up in San Diego and we've been looking for a good recipe to make at home. 

We've found it! You'll start enjoying the slow cooking aroma long before you put the first bite into your mouth, but it will be worth the wait. 

Be sure to finish your tacos off with cilantro and lime, plus any other favorite toppings.

(picture from all


1 t. salt
1 t. garlic powder
1 t. cumin
½ t. crumbled dried oregano
½ t. ground coriander
¼ t. ground cinnamon
1 (4 lb.) boneless pork shoulder roast
2 bay leaves
2 C chicken broth

Toppings: cilantro, lime, salsa, onion, cheese

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat the pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat.

Serving: 10 (223 calories each)
Recipe Given By: