Basic Hummus Recipe

Hummus
Ingredients

1 large can of chickpeas ( or 1 cup...you decide exactly what amount)
2 tbsp tahini paste
3 cloves garlic

Juice of 1 lemon (or less, again, you decide)

Fresh parsley

2 tbsp olive oil

1 tsp paprika

2 tsp Za’atar spice
~~~~~~~~~~~~~~~

Instructions

Drain the can of chickpeas leaving a little liquid in the can. In a food processor, add the chickpeas, tahini, garlic, and lemon juice.

Pulse the ingredients in the food processor until the ingredients are smoothly combined. While the hummus is mixing, chop your parsley and add it in. Turn the food processor back on and slowly drizzle in the olive oil until desired consistency is reached.

Pour the hummus onto a plate and, with a large spoon, gently spread it around the plate leaving a nice dip in the middle.

Drizzle in the remaining olive oil and sprinkle on the paprika and *Za’atar for a truly authentic, Middle-Eastern hummus.

Notes

*Tip: Za’atar is an authentic middle-eastern combination of spices that includes sesame seeds, dried sumach, and other spices and herbs. It is a delicious addition to hummus and gives a bright, lemony flavour.

Funeral Potatoes

 Made these today...was in the mood. Everyone simply loved them! So gratifying. Such a wonderful comfort food. No wonder they are served a lot at Mormon funerals.

Funeral Potatoes  

1  30 or 32 ounce bag frozen shredded potatoes for hash browns
1     10  1/2 ounce can cream of chicken soup
3   cups light sour cream
2  cups grated cheddar cheese
1/4 cup finely chopped onion
dash garlic powder
few dashes black pepper
1/3 cup melted butter
```````2 cups crushed cornflakes
        3 tablespoons melted butter
Directions: Grease a 9 x 13 inch baking dish. Put thawed shredded potatoes into the baking dish.Combine well (in large bowl) soup concentrate, sour cream, cheese, butter, onions, garlic powder and pepper. Gently blend into the potatoes.  Combine the crushed cornflakes and the 3 tablesp. melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. Makes 12 servings.

Whip Cream Tip

When you need only a small amount of whipped cream, but don’t want to pull out the mixer and make a big batch (and mess)…use your immersion blender! Pour your whipping cream (1 cup or less) into a 4 cup measuring cup, and use immersion blender to whip cream until thickened. Add sugar and vanilla extract if needed. Half the time, half the clean up and no wasted whipping cream!

—Alison, This Homemade Life

http://www.thefauxmartha.com/

Florentine Cookies

This is my favorite recipe so far. I like it because it does not require corn syrup like some recipes do. I do add grated orange rind to this (1-2 teaspoons)

Florentine Cookies from Food Network
10 tablespoons butter
1/2 cup plus 1 tablespoon sugar
2 tablespoons plus 1 teaspoon honey
3 tablespoons heavy whipping cream
2 cups sliced almonds
1/2 cups old-fashioned oats
2 cups semisweet chocolate chips
Directions
Preheat oven to 375 degrees F. In a heavy saucepan, bring butter, sugar, honey, and cream to a rolling boil. Stir in almonds and oats and cook over medium heat for 3 to 4 minutes, or until batter thickens slightly and smells of toasted almonds. Take mixture off heat and drop by teaspoonfuls onto parchment lined baking sheets. I get 8 cookies per sheet...4 on each side. They need a lot of room to spread out. Bake until golden brown around the edges and a lighter brown in the middle. Watch these carefully..they burn fast.. % minutes to 8 minutes or so is the oven time. Take peeks often.

When done, I take cookie sheet out of oven, let it sit for a minute, and carefully grasp  the edge of the parchment and slide the whole thing off quickly onto a newspaper or another big cookie sheet...or whatever surface you think good. No need to use a spatula to carefully remove them from the pan. they cool quickly. Melt chocolate chips while allowing cookies to cool, and finish by spreading melted choc. on the bottom of one cookie and then attaching it to the bottom of another cookie, sandwich style. These are sometimes called lace cookies because there are small holes in the finished cookie.

I Need A Little Cheese Ball

Oh, I need a little cheese ball,
 right this very minute.
Better'n  fudge or cookies
I will savor every bit.

Here is the recipe I like to use:



C H E E S E   B A L L
Make ahead of time to allow flavors to blend.
2 (8-oz.) pkgs. cream cheese, softened
8-oz. block Cheddar cheese, shredded (Shred your own)
1 T. onion, finely chopped
2 T. pimento, drained, finely chopped...or red bell pepper
2 T. green pepper, finely chopped
2 t. Worcestershire sauce
1 t. lemon juice
⅛ t. salt
⅛ t. cayenne pepper
½ c. chopped walnuts, toasted

Crackers

Directions:
Beat cream cheese until smooth with an electric mixer; add Cheddar, beat just until blended. Mix
in remaining ingredients except the walnuts and crackers. Place mixture on plastic wrap and shape
into a ball; chill thoroughly. Roll in chopped walnuts and serve with crackers. Makes about 3 cups.
TIP: Shredding your own cheese instead of using preshredded cheese binds the cheese ball and creates a creamier texture.

My new Chocolate Syrup Recipe

I am proud to present:

Cocoa Honey Ice Cream Topping

1  1/2 cups water
1 cup cocoa
1/2 cup honey (or more, to taste)

Combine in a small sauce pan and cook and stir over medium heat until
you have a fragrant chocolatey yummy liquid .If you stop stirring (spoon or whisk..but whisk is better), it may burn on the bottom. Then turn the heat to low and continue cooking and stirring until it comes to a more syrupy consistency. Then take off heat, cool it off for a few minutes and add 1/2 teaspoon vanilla extract. Stir and pour into glass jar (A mason jar is best...these do not break if your pour really hot liquid into them. If you have a regular glass jar, then cool off the syrup until it is merely warm.)

Use as topping for ice cream or stir into milk for chocolate milk...or hot chocolate. 

Why I like this recipe: It is way more healthy than our traditional Decadent Fudge Sauce. It is much more economical to make, too!

Mousse Made with Coconut Milk

Mousse Made With Coconut Milk
Amy found this recipe and tried it this morning. Very yummy! She is avoiding dairy, so this creamy non dairy dessert is perfect!
 1. Obtain 13.6 oz can of Thai Kitchen Coconut Milk. It HAS to be Thai Kitchen. Open the can and discard the lid. Place in refrigerator over night. (Not freezer, just refrigerator.)

 2. In the morning, scoop out contents of can into bowl. Add 1/4 cup cocoa and 1 or 2 packets Truvia. Each packet has 1 teaspoon. Or use stevia product of your choice, to taste. Stir until well combined.

3. Serve.