Crunchy Chickpeas

A healthy crunchy snack!

Crunchy Chickpeas

Ingredients:

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.

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

Ingredients:

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

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

Ingredients:

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.

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

Ingredients:

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

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

Ingredients:

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.

Servings:

Recipe Given By: Tami Dantzlerward

Smashed Cauliflower

This is a unique and yummy side dish.

Smashed Cauliflower

Ingredients:

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

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

Ingredients:

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

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

Ingredients:

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

L - Lasagna Soup

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

Lasagna Soup 

Ingredients:

 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!

Carnitas

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 recipes.com)

Carnitas

Ingredients:

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: allrecipes.com

Breaded Baked Tilapia

I made a quick, easy and delicious meal this week of baked fish. The picture included on Taste of Home showed green beans so I paired it with green beans, as well as, parmesan couscous. So yummy! This one is going right into my arsenal of go-to fish dishes.

Breaded Baked Tilapia

Ingredients:

1 large egg
3/4 C soft bread crumbs (I just used dry Panko)
1/3 C grated Parmesan cheese
1 t. garlic salt
1 t. dried oregano
4 tilapia fillets (5 ounces each)

Preheat oven to 425 degrees. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. In a second shallow bowl, use a fork to lightly beat one large egg.  Coat fillets first in the egg, then follow into crumb mixture. Place on a baking sheet coated with cooking spray.

Bake 8-12 minutes or until fish flakes easily with a fork.

Servings: 4
Recipe Given By: adapted from Taste of Home

(picture by Taste of Home)

Hawaiian Chicken Kabobs

We first had these kabobs at Tara's luau birthday party, but enjoyed them so much it will now become a staple summer grill food at our house! Super yummy served with rice and veggies.

Hawaiian Chicken Kabobs

Ingredients:

1/2 C reduced sodium soy sauce
1/2 C unsweetened pineapple juice (we used the juice from the pineapple chunks below)
1/4 C vegetable oil
1 T. brown sugar
1 t. garlic powder
2 t. ground ginger
1 t. dry mustard
1/4 t. freshly ground pepper
1 1/2 lbs. boneless, skinned chicken breasts, cut into 1 in. cubes
1 (15 1/4 oz.) can unsweetened pineapple chunks, drained
1 large green pepper, cut into 1 in. pieces
12 medium sized fresh mushrooms
18 cherry tomatoes
1 medium onion cut into chunks (our addition)
3 C. hot cooked rice

Combine first 8 ingredients in a saucepan, bring to a boil. Reduce heat and simmer 5 minutes; let cool. Pour mixture into a shallow dish, add chicken. (My hubs uses a baggie.) Cover and marinate at least 1 hour in the refrigerator. Remove chicken from marinade, reserving marinade. Alternate chicken, pineapple, green pepper, mushroom, tomato and onion on 12 7-inch skewers.  Grill over hot coals 20 minutes or until done, turning and basting frequently with marinade.  Serve over hot cooked rice.

Yield: 6 servings.
Recipe Given by: Cooks.com

Poppy Seed Chicken

I first had this dish at our Small Group Bible Study and my family begged me to get the recipe. It's a tasty dish  - great for a potluck or meal to someone in need.

Poppy Seed Chicken

Ingredients:

4 chicken breasts, cooked & cut into bite-size
1 can cream of chicken soup
1 C sour cream
1/2 t. garlic powder
1/2 t. onion powder
1 T. soy sauce
1 tube of Ritz crackers, crushed
1 stick of butter, melted
2 T. poppy seeds

Mix together the chicken, cream of chicken soup, sour cream, and spices. Pour into a glass 9x13 inch dish.  Mix the Ritz crackers, melted butter and poppy seeds. Sprinkle on top of the chicken mixture. Bake at 350 degrees for 35-40 minutes.

Serve over rice.

Recipe Given by: Susan Rebeiz

There are lots of Poppy Seed Chicken recipes on the web, like this one. 

I just might give a few of them a try and see which one we like best.

Butterfinger Cookies

There's a new treat in town (my little home-town, that is.)

I like a good warm cookie, but I would say that cookies, in general, don't temp me. I can pass up a cookie.  However, this one might just be the ONE...the one that does me in. I love it's peanut-y goodness and the delicious chunks of Butterfinger. When you open the container the nutty goodness greets you and the chewy cookie calls your name...at least mine.  Enjoy!

Butterfinger Cookies

Ingredients:

1/2 C butter, softened
3/4 C sugar
2/3 C packed brown sugar
2 egg whites
1 1/4 C chunky peanut butter
1 1/2 t. vanilla extract
1 C flour
1/2 t. baking soda
1/4 t. salt
5 Butterfinger candy bars (2.1 oz each), chopped

In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 in. balls and place on greased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.  Cool on wire racks.

Yields: 4 dozen
Recipe by: Taste of Home

So Yummy!

Coated Cookie Drops

I've got one more cookie we make at Christmastime, but it could be made at any other time of the year.

Coated Cookie Drops

Ingredients: 

 1 pkg (20 oz) oreos (1 pkg, plus another 1/3)
1 pkg (8 oz) cream cheese, softened
2 bags of candy coating, coarsely chopped for dipping
1 bag of candy coating, coarsely chopped for drizzle

 Place the cookies in a food processor; cover and process until finely crushed. In a small bowl, beat cream cheese and crushed cookies until blended. Roll into 3/4-in. balls. Cover and refrigerate for at least 1 hour. In a small saucepan over low heat, melt candy coating for dipping, stirring until smooth; dip the balls to completely coat. Place on waxed paper until hardened. Melt and drizzle remainder candy coating over balls. Store in the refrigerator.

Servings: about 7-1/2 dozen.

Recipe Given By: Taste of Home

These are the first to be eaten!

Snowmen Cookies

Here's a highlight of Christmas baking day 2012.

The gang is working on Snowmen cookies, probably their favorite creative "dish" of the season.

Why do you ask?

Because over the years our snowmen have morphed into aliens, cartoon characters and even Ipods.  There's rarely a snowman among the creations. I think the snowman 2nd from right bottom row was Grandma's.  The clown (center) was a new idea this year. Thank you, Rhett.

This recipe is basically candy-coated Nutter Butters. How can you go wrong with that! It's snowman season for the next couple of months; these would make a fun treat.

Snowmen Cookies 

Ingredients:

(16 ounces) Nutter Butter cookies
1-1/4 pounds white candy coating, melted
Miniature chocolate chips M & M's
minis Pretzel sticks, halved
Orange and red decorating gel

Using tongs, dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Place two chocolate chips on one end of cookies for eyes. Place M & M's down middle for buttons. For arms, dip ends of two pretzel stick halves into coating; attach one to each side. Let stand until set. Pipe nose and scarf with gel or frosting.

Servings: 32 cookies
Recipe by: Taste of Home

Asian Pork & Noodles

I had not purchased Top Ramen in many years, but when I saw this recipe I wanted to give it a try. I'm sure glad I did; it's a big hit at our house. It's like tasty Asian comfort food. Do they have that? I'm sure they do.  I've made it twice in the last month and the leftovers don't last very long.

Asian Pork & Noodle Skillet

Ingredients:

2 medium carrots, peeled

1 medium red bell pepper

5-6 green onions with tops (about 1 ¼ C. sliced), divided

2 pork tenderloins (about 1 lb. each)

2 T. toasted sesame oil

2 T. Asian Seasoning Mix (used an Asian stir fry sauce)

4 pkgs. (3 oz. each) oriental-flavor ramen noodles

1 T. vegetable oil

4 C. water

Cut carrots into julienne strips. Cut bell pepper lengthwise into ¼ in. strips. Slice green onions; set aside tops for garnish.

Trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix or sauce and two of the ramen seasoning packets. Mix well.

Add vegetable oil to skillet, heat over medium-high heat 1-3 minutes or until shimmering.  Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from skillet and keep warm. Repeat with remaining pork.

Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

Serving: 4-5

Recipe Given By:  The Pampered Chef

Chocolate Trifle

This is a basic Chocolate Truffle. It only tastes better the longer it melds. Enjoy!

Chocolate Trifle

Ingredients:

1 pkg. (18 ¼ oz.) chocolate fudge cake mix

1 pkg. (6 oz.) instant chocolate pudding mix

½ C. strong coffee

1 carton (12 oz.) frozen whipped topping, thawed

6 Heath candy bars (1.4 oz each), crushed

Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside.

Crumble cake; reserve ½ cup. Place half of the remaining cake crumbs in the bottom of a 4 ½ or 5 quart trifle dish or decorative glass bowl.

Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping.

Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.

Serves: 8-10
Recipe: Taste of Home