Cracker Barrel Hashbrown Casserole

http://www.madefrompinterest.net/2013/11/copycat-cracker-barrel-cheese-hash-brown-casserole/

Pulled Pork Tacos (Crock Pot)

Paul LOVES this one.

1 med. onion, chopped
1.5 lb pork shoulder/roast
1 16oz. jar green salsa
2 serano peppers, chopped without most seeds
salt and pepper to taste
fresh cilantro
(taco fixins)

Put onion in bottom of crock pot. The place pork (salt and pepper), pour in salsa and sprinkle with peppers. Cook on low for 8 hours (more if pork was frozen).

Pork should fall apart when shredded with 2 forks. Serve on flour tortillas with cilantro and cheese.

Chocolate Cupcakes (egg-free)

This is the recipe I used for Ben's birthday cupcakes this year:

Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees. Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full. Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.

From: http://artofdessert.blogspot.com/2010/10/egg-free-chocolate-cupcakes.html

Monkey Bread

http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19

Crock Pot Hot Chocolate

Crock Pot Hot Chocolate
serves 8
Ideal slow cooker size: 3 qt

Ingredients: 
1/2 cup dry baking cocoa
12 oz can sweetened condensed milk
1/8 teaspoon salt
7 1/2 cups water
1 1/2 teaspoon vanilla
Marshmallows, as many as you want

Directions:
1.) In crock-pot combine milk, water and vanilla.
2.) Add dry cocoa and salt, stir until smooth.
3.) Cover and cook on high 2 hours or on low for 4 hrs or until very hot.
4.) Top each serving with marshmallows, I also love whipped cream and a sprinkle of cinnamon

From: http://www.creatingthroughlife.com/2012/01/crock-pot-hot-chocolate.html

Hot Cider Mix

1 c. Tang
1 c. apple flavored drink mix (Kool-Aid)
1/2 c. instant tea
1 (6 oz.) pkg. lemonade mix
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ground allspice

Mix all ingredients together. Use 2 tablespoons to 1 cup of boiling water. 

OR:

http://recipecurio.com/hot-spiced-tea-tang/

Sunbutter and Chocolate Chip Rice Krispy Treats

Sunbutter and Chocolate Chip Rice Krispie Treats

I haven't had a chance to post anything lately.  I've been on this never-ending merry-go-round called the cold and flu, thanks to my adorable little kids.  Don't know when we're getting off this crazy ride but I thought I'd share a simple and easy treat I made recently.  It definitely put a smile on their cute sniffly faces :-)



One of the things I used to love as a kid was peanut butter and chocolate.  And I'm not talking about peanut butter cups or anything like that.  I would take a big piece of chocolate and scoop up some peanut butter straight from the jar and eat it.  Yeah, I was a weird kid back then but I grew out of it (I think).  But since my oldest son has a severe peanut allergy (as well as tree nut allergies), I've had to stay far, far away from anything containing peanuts.



When I discovered sunflower seed spread, I couldn't tell you how happy I was.  It was like finding a hidden treasure or something.  And I'm pretty sure I heard a choir of angels sing when I picked up that first jar and placed it in my shopping cart.  Yup.  It was kind of a big deal to me.  Sunflower seed spread has a nutty and creamy quality to it much like peanut butter.  True, it doesn't taste exactly like peanut butter but it's pretty close considering the other options I've tried. You can usually find it in the grocery store right next to the peanut butter and jelly.  I actually found Sunbutter at my local Target store.



I decided to put a little twist on our family favorite last week. I made a batch of rice krispie treats and mixed in a little bit of Sunbutter into the melted marshmallows before adding the rice krispies.  Then I spread some more Sunbutter over the rice krispie treats and sprinkled some chocolate chips on top.  I used EnjoyLife mini chocolate chips because they're allergen-free.

These were amazing! The combination of Sunbutter and chocolate chips went so well with the rice krispie treats. My kids just gobbled them up and so did I. Maybe I'll add some dried cranberries to it for Thanksgiving next week :-) 

Sunbutter and Chocolate Chip Rice Krispie Treats
Makes about 12 servings

2 Tbs. Spectrum organic shortening 
2 Tbs. Sunbutter sunflower seed spread
1 package (10 oz., about 40)  regular marshmallows or 4 cups  miniature marshmallows 
6 cups Rice Krispies cereal

topping:
Sunbutter sunflower seed spread
EnjoyLife mini chocolate chips 

In large saucepan melt shortening over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Sunbutter and Rice Krispies cereal. Stir until well coated. Using greased spatula or wax paper, press mixture into 13 x 9 x 2-inch pan coated with shortening. Spread a even layer of Sunbutter on top of the Rice Krispie Treats. Sprinkle with mini chocolate chips. Allow to cool then cut into 12 squares.

Microwave directions:
In microwave-safe bowl heat shortening and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow the directions above. Microwave cooking times may vary.

Saltine Toffee Candy

Valentine's Day Crack (aka Saltine Toffee Candy)
Adapted from About.com
Makes 48 toffee pieces
Allergy Note: contains wheat and dairy ingredients

48 saltine crackers (about 1 1/2 sleeves, enough to cover one baking sheet)
1/2 cup butter
1 cup dark brown sugar
1-2 tsp. sea salt
2 cups semi-sweet chocolate chips
colorful sprinkles

Preheat the oven to 350F degrees.  Line a baking sheet with a parchment paper or aluminum foil then lightly spray with nonstick spray.

In a small saucepan, place butter and brown sugar.  Cook over medium heat until it reaches a rolling boil then carefully remove from stovetop and pour over the layer of saltine crackers. Use a offset spatula or spoon to spread the toffee mixture over all the saltines.

Bake at 350F degrees for 5 minutes or until the toffee mixture is bubbly.  Remove from oven and sprinkle sea salt over the saltine toffee.

While the saltine toffee is still warm, sprinkle semi-sweet chocolate chips over them and wait for a minute or two.

Using an offset spatula or back of a spoon, spread the softened chocolate evenly over the saltine toffee.

Sprinkle colorful sprinkles all over the chocolate layer.

Place the baking sheet of saltine toffee in the refrigerator and allow to chill for about 15-30 minutes until the chocolate has set.  Break apart into smaller pieces.  I try to break them into the same saltine square shapes because I think it looks pretty, but that's just me.  You can keep them in an airtight container in the refrigerator for up to a week.

Maple Syrup Cinnamon Rolls (egg-free)

Maple Syrup Cinnamon Rolls
Makes 12 cinnamon rolls
Allergy note: contains wheat ingredients

for the dough:
4 cups bread flour
1/3 plus 2 Tbs. cups sugar
2 tsp salt
1 3/4 cup warm water
2 1/4 tsp (1 packet) rapid rise yeast
2 tsp sugar
vegetable oil, for coating the bowl

for the filling:
2 Tbs. vegetable oil
1/2 cup brown sugar
2 Tbs. ground cinnamon
a pinch of salt

for the glaze:
1/4 cup maple syrup

In a large mixing bowl, dissolve the yeast and 2 tsp. sugar in warm water.  Wait about 10 minutes for the yeast to activate (you'll see the liquid become frothy).  In a medium mixing bowl, sift together bread flour, sugar and salt. Pour in a cup of the flour mixture into the yeast/water.  Add the remaining flour, about 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl. Knead for about 10 minutes or until it becomes smooth and elastic.  You can do this by hand onto a lightly floured surface but I prefer using the dough hook attachment in my stand mixer or hand mixer.  Lightly coat a bowl with oil then place the dough inside; cover bowl with a damp towel or plastic wrap.  Allow the dough to double in size, about 1 hour.

Preheat the oven to 350 degrees. Grease the bottom of a baking pan or line with parchment paper.   Turn the dough onto a lightly floured surface and gently roll into approximately a 9x13 rectangle. Brush with oil and sprinkle the brown sugar and cinnamon evenly on top. With the longer side facing you, roll up the dough and gently press the ends to keep them from unraveling.  Cut into 12 slices and place onto the prepared baking pan.  Bake for 30 minutes or until lightly brown.  Brush maple syrup over the cinnamon rolls while still warm. Allow to cool for about 15 minutes before serving.

Sugar Cookies and Frosting (egg-free)

Egg-Free Sugar Cookies
Makes about 4 dozen cookies
Allergy Note: contains wheat and dairy ingredients

3 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 1 cup butter, softened to room temperature
1 1/4 cups granulated sugar
1 tsp. vanilla extract
1/4 cup milk

Sift together flour, baking powder and salt in a bow. Set aside.

In a separate bowl, cream butter and sugar until light and fluffy. Mix in vanilla extract and milk.  Slowly add in the dry ingredients. Divide the cookie dough in half, form them into discs and wrap them in wax paper or plastic wrap. Chill in the refrigerator for about 1 hour or until slightly firm.   

Preheat the oven to 375 degrees F. On a lightly floured surface, take out one of the discs and roll it to about 1/4 inches thick. Cut into shapes and transfer onto a cookie sheet lined with parchment paper or silicone baking mat. This dough can get a little too soft to handle at room temperature so you may have to return it to the refrigerator after rolling and cutting your first batch of cookies. You can bring out the second disc when you're ready to roll and cut the second batch for baking.  Bake for 10 to 12 minutes or until the golden brown around the edges. Cool completely before decorating.

Egg-Free Royal Icing
Makes about 2 1/2 cups
Allergy Note: contains dairy ingredients

2 oz. cream cheese, softenend to room temperature
2 Tbs. corn syrup
1 tsp. flavoring or extract (vanilla, peppermint, lemon, almond)
1/4 cup milk
4 1/2 cups powdered sugar
food coloring (for best results, use gel or paste like Wilton Icing Colors)

Using an electric mixer, beat together cream cheese, corn syrup and flavoring until smooth. Mix in milk.  Slowly add the powdered sugar, one cup at a time until the frosting is at the desired consistency. Decorate the cookies either by piping the icing using a pastry bag or spreading it onto the cookie with a spoon or an offset spatula. Allow the icing to dry for 24 hours before transfering the decorated cookies.

From: http://artofdessert.blogspot.com/2010/12/egg-free-sugar-cookies-with-egg-free.html

Simple Split Chicken Breasts

Simple Split Chicken Breasts

3-4 lbs split chicken breasts (4 breasts)
olive oil for brushing
1 1/2 tsp Kosher salt
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp paprika (or 1/2-3/4 tsp cayenne pepper if you prefer a little heat!)

Directions:

Preheat the oven to 350 degrees. Wash the chicken breasts and pat dry with a paper towel. Lightly coat the chicken skin with olive oil. Combine Kosher salt, garlic powder, onion powder and paprika (or cayenne pepper) in a small bowl; season chicken generously on both sides, carefully lifting the skin and placing the spice mixture under the skin, as well. Place chicken breasts on a rack in roasting pan and bake for 1 hour. Let sit 10 minutes before serving!

30 min. Chicken Gumbo

We are trying this tonight!

Ingredients

• 3 tablespoon(s) vegetable oil, such as safflower
• 1/3 cup(s) all-purpose flour
• 2 red bell peppers, ribs and seeds removed, chopped
• 1 medium onion, chopped
• 4 clove(s) garlic, chopped
• 1 teaspoon(s) dried oregano
• Coarse salt
• Ground pepper
• 1 package(s) (10-ounce) frozen cut okra
• 8 ounce(s) smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
• 1 (2 1/2-pound) rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)
• Store-bought or homemade cornbread, for serving (optional)

---

Directions

1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Baked Doughnut Holes (egg-free)

 

Baked Doughnut Holes

2 cups flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp water, 1 1/2 tbsp oil & 1 tsp baking powder - mixed together
3/4 cup milk
1 tsp vanilla extract
4 tsp oil

Combine the flour, sugar and baking powder. Add the water-oil-baking powder mixture, milk, vanilla and oil. Stir until thoroughly combined. Fill the lined mini muffin cups 3/4 full with the batter. Bake at 325 for 10-15 minutes or until a toothpick inserted in the center comes out clean. Roll the doughnuts in one of the following toppings if desired.
* If you want a more round doughnut, you can just remove the bottom portion of the doughnut.
* Makes about 32 mini doughnuts.

Glaze with or without toppings

1/2 cup confectioner's sugar
1 tbsp milk

Whisk the milk and confectioner's sugar. Roll the doughnuts in the glaze then roll in sprinkles, coconut, cinnamon sugar, confectioner's sugar, etc. Place on wax paper to cool completely and to allow the toppings to set.

Chocolate

Melt 1-2 cups of safe chocolate chips in the microwave. Roll the doughnuts in the chocolate then place them on wax paper to cool completely and to allow the chocolate to set.

(from http://jazzyallergyrecipes.blogspot.com/2010/04/baked-doughnut-holes.html)

Homemade Minestrone Soup (Crock Pot)

Crock Pot Minestrone Soup
Skinnytaste.com
Servings: 8 • Size: 1 1/2 cups • Old Points: 3 • Weight Watchers Points+: 4 pt
Calories: 190 • Fat: 3 g • Carb: 32 g • Fiber: 8 g • Protein: 9 g • Sugar: 4 g
Sodium: 483 mg • Cholest: 0 mg Ingredients:

• 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
• 32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
• 2 tsp olive oil
• 1/2 cup chopped onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1 (28 oz) can petite diced tomatoes
• Parmesan cheese rind (optional)
• 1 fresh rosemary sprig
• 2 bay leaves
• 2 tbsp chopped fresh basil
• 1/4 cup chopped fresh Italian parsley
• 1/2 tsp kosher salt and fresh black pepper
• 1 medium 8 oz zucchini, diced
• 2 cups chopped fresh (or frozen defrosted) spinach
• 2 cups cooked small pasta such as ditalini or elbows (al dente)
• extra parmesan cheese for garnish (optional)

Crock Pot Version:

Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.

Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.

Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Pumpkin Spice Cake (egg free)

1 box Spice Cake mix
1 can pumpkin puree
2 spoonfuls of unsweetened apple sauce (more as needed to moisten batter).

Preheat oven to 350. Mix together, pour in 9x13 pan (I sprayed the pan with coconut oil spray). Bake for 25 minutes or until done. Once cool, top with cream cheese frosting.

This worked great!

Pineapple BBQ Chicken Sliders (Crock Pot)

Put frozen chicken breasts in the crock pot. Top with a bottle of BBQ sauce and a can of pineapple chunks. Cook on high until done.

Shred chicken and serve on slider rolls or Sweet Hawaiian rolls.

Tater Tot Casserole

Ingredients:

1 pound ground beef
1 teaspoon minced garlic
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can peas or green beans, drained
2 (10 1/4 ounce) cans cream of mushroom soup
1 cup shredded cheddar cheese
1 (16 ounce) package tater tots

Directions:
1. Preheat oven to 350 degrees.

2. In a large skillet over high heat, brown the ground beef and drain fat.
3. Stir in garlic, onion powder, salt, pepper, peas (or green beans), and condensed cream of mushroom soup. Stir well to combine all ingredients.

4. Pour the mixture into a medium-sized casserole dish. Sprinkle shredded cheddar cheese evenly over beef mixture.
5. Top mixture with tater tots.

6. Bake in oven for 30-40 minutes, until tater tots are crispy.

Skillet Rosemary Chicken

This looks great!

http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-rosemary-chicken-recipe.html

Sausage Balls

My go-to appetizer:

http://allrecipes.com/Recipe/Sausage-Balls-2/

Healthy Cookies

Healthy cookies!

Ingredients
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups oats
1/4 cup milk
1/4 cup raisins
1 cup good chocolate chunks
1 tsp vanilla
1 tsp cinnamon

Directions:
preheat oven to 350 degrees
bake for 15-20 minutes
Cool and Enjoy!

No-Yeast Pizza Dough

I made 2 of these pizzas and I have to say... not great. Definitely leave out the salt if you're using baking soda. I'll keep looking for a better recipe though.

No-Yeast Pizza Dough

2 1/2 c. flour
2 3/4 tsp. baking powder (can sub or mix with baking soda)
1 tsp. salt
1 tbs. olive oil
3/4-1c. water (more as needed)

Mix dry ingredients. Add water and oil. Stir until it forms a ball - add water as needed.

The dough will be soft, not sticky. Kneed on a floured surface for 3-4 minutes. Roll out flat.

Bake at 400 for 5 minutes. Take out and add pizza sauce and toppings. Bake another 8-10+ minutes until done.

Apple Crisp

Maple Apple Crisp

Rated: Submitted By: Crystal Photo By: VeggieBalls Prep Time: 20 Minutes Cook Time: 35 Minutes Ready In: 55 Minutes Servings: 8

"Sliced apples are slathered in syrup, arranged in a baking dish and covered with a wonderful crumble made from brown sugar, butter and rolled oats. The crisp is then baked and served warm with scoops of rum raisin ice cream."

Ingredients:

5 apples - peeled, cored, and sliced 3/4 cup maple syrup 1/2 cup all-purpose flour 1/2 cup rolled oats

1/2 cup brown sugar 1 pinch salt 1/2 cup butter, softened

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
3.	Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.

Sausage Gravy

Ingredients

• 1 pound roll of bulk pork breakfast sausage (like Jimmy Dean)
• 1/2 cup of butter, bacon fat or vegetable/canola oil
• 1/4 cup of all purpose flour
• 3 to 4 cups of milk, more or less, as needed
• 1/4 teaspoon of freshly ground black pepper, or to taste
• 1/2 teaspoon of kosher salt, or to taste

Instructions

Brown sausage in a large skillet, breaking up and crumbling the meat as it cooks, then start your biscuits. By the time the sausage in browned up, you'll be ready to pop the biscuits in the oven, and get the gravy going. Once the meat is fully browned, stir in the butter or bacon fat to the skillet until melted. Sprinkle the flour on top of the meat and bring the pan up to a medium high heat. Cook, stirring often, for 5 minutes.

Slowly begin whisking in the first two cups of milk until fully incorporated and mixture begins to bubble. This will provide a fairly thick gravy. Continue whisking in additional milk a little bit at a time, until the gravy reaches the desired consistency. Grind plenty of pepper directly into the gravy, add salt to taste, mix well and serve over hot, split biscuits.

Rock Salt Roast Chicken

This was a big hit. It was moist and flavorful.

Ingredients

• 1 whole chicken
• 4 pound box rock salt (also called ice cream salt)
• 1 lemon
• 3-4 sprigs parsley
• 3 garlic cloves, peeled and sliced

Directions

1. Preheat the oven to 400 degrees F.
2. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt.
3. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).

Extra Meaty Chili (Paleo)

Paul and Tanner actually liked this.

 

Paleo Chili

 

Print

Author: Life Made Full

Ingredients

• 2 lbs beef chuck, cubed
• 1 lb ground beef
• 2 cans (14.5 oz) diced tomatoes
• 1 can (14.5 oz) tomato sauce
• 3 TBSP tomato paste
• ½-3/4 tsp chipotle powder
• 1 TBSP garlic powder
• 1 TBSP cumin
• 1 tsp onion powder
• 2 TBSP honey
• 1 cup chicken or beef broth
• salt/pepper to taste

Instructions

1. Brown the ground beef in a skillet, then put into crock pot. Brown beef chuck and add to crock pot. Add remaining ingredients and stir to combine. Cook on low 4-6 hours.

Zucchini Parmesean Crisps

These were really good and went fast. I made the recipe egg-free by dipping in butter instead of egg.

Zucchini Parmesan Crisps

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Yield 4 servings

A healthy snack that's incredibly crunchy, crispy and addicting!

Ingredients

• 1/2 cup vegetable oil
• 1 cup Panko*
• 1/2 cup grated Parmesan cheese
• 2 zucchinis, thinly sliced to 1/4-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

Instructions

• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, combine Panko and Parmesan; set aside.
• Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
• Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
• Serve immediately.

Jalapeno Bacon Cheeseburger Soup

Low carb, but very yummy. Even Paul LOVED this one:

Ingredients:

• 1 C heavy whipping cream
• 1 T butter
• 3 C beef broth (beef bone broth will work great if you've got it)
• 4 slices of real American cheese (I use Land O Lakes Sharp American)
• 1/2 C shredded sharp cheddar cheese
• 8 oz. ground beef (I used 80/20)
• 5-6 finely chopped dill pickle chips 
• 1/2 C finely chopped tomatoes (fresh or canned)
• 2-3 T finely chopped jalapeños, de-seeded (canned or fresh)
• 3/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 1/2 tsp. yellow mustard
• 1 tsp. seasoned salt (or to taste)
• 1/2 tsp. ground black pepper 
• 1/8 tsp. ground cayenne pepper (more if you like it very spicy)
• 1/4 tsp. cumin 
• 2 slices crisp cooked bacon, finely chopped

Directions:

1. In a medium saucepan, cook ground beef with jalapeños, garlic and onion powders. Once done, move ground beef into a bowl and set aside. Don't throw away the fat; either leave it in the pan or leave it with the ground beef. 

2. In the saucepan, melt the butter over medium heat. Add in cream and stock and bring to a simmer. 

3. Add in American and cheddar cheeses and whisk continuously over medium heat until cheese is melted and no 'strings' attach to the whisk. It should look like a very thin cheese sauce. 

4. Add in mustard, salt, pepper, cayenne, cumin and pickles and stir well.

5. Mix in your ground beef/jalapeño mixture, tomatoes, and chopped bacon. Continue to simmer for at least five minutes.

6. If the soup gets too thick, add 1/4 - 1/2 C of additional beef stock or water and stir. 

7. Serve garnished with shredded cheddar, bacon or chopped jalapeños. 

Makes approximately 5 servings. 3g total carbs per serving. 

Garlic Parmesan Salmon & Asparagus

Garlic Parmesan Salmon and Asparagus

Ingredients

• 6 oz portion of Salmon
• 7 Asparagus spears
• 1 Tbsp whipped light butter
• 1 Tbsp grated parmesan cheese
• 1 clove garlic pressed
• 2 tsp of lemon juice
• Ground black pepper to taste

Instructions

1. Preheat oven to 375F
2. Cut a sheet of aluminum foil large enough for the the asparagus and salmon
3. Arrange asparagus spears on foil and top with the salmon
4. Mixed the remaining ingredients in a bowl to make a paste
5. Smear the mixture on top of the salmon
6. Cut another piece of foil large enough to cover everything and fold up the sides
7. Place on a cookie sheet and bake for 30 minutes

Notes

Make sure to completely seal the foil edges so everything stays cooking inside.

Parmesan and Pork Rind Baked Chicken

I'm trying to keep an open mind with this one. It's low carb baked chicken.

Parmesan and Pork Rind Baked Chicken

3-4 lbs chicken
16oz bag of regular dried pork rinds (or two 8oz, found in snack isle)
8oz grated Parmesan
salt
pepper
paprika
parsley
touch of cumin

Crush pork rinds (or use food processor), mix with cheese and spices. Coat chicken evenly (wet chicken if it doesn't stick well.

Cover with foil and bake at 350 for 90 min. or until cooked through.

Egg-Free Chocolate Cupcakes

This recipe worked great for Ben's birthday!

Egg-free Chocolate Cupcakes
Makes about 2 dozen cupcakes
Allergy note: contains wheat and dairy ingredients

3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups whole milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat oven to 325 F degrees.

Line two muffin pans with baking cups. Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract.

Slowly add the dry ingredients into the milk/butter mixture. Mix until combined.  Fold in the semi-sweet chocolate chips. Pour in the batter into the lined muffin pan to 2/3 full.

Bake for 25 to 30 or until a toothpick inserted in the center of the cupcake comes out clean. Let cool completely before decorating.

Pumpkin Muffins

Same thing - if I can find a cake mix that is Ben-friendly...

Pumpkin Muffins

Mix 1 can pumpkin to yellow cake mix. Spoon into muffin tins.
Bake at 350 for 20-25 min.

Autumn Apple Cake

If I can find a cake mix that is Ben-friendly, I want to try this:

Autumn Apple Cake

5-7 apples
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Preheat oven to 350°F

Fill your 9x12 pan 1/2 full with apples which you've peeled, cored and sliced thin
Sprinkle the apples with dry cake mix

Combine sugar and cinnamon and sprinkle over the cake mix
Melt butter and drizzle over

Bake for 30 minutes or until golden brown

Cowboy Beans (Meal)

Cowboy Beans

• 2 15 oz. cans baked beans

• 1 bell pepper, chopped fine

• 1 medium onion, chopped fine

• 1⁄2 pack of bacon, cooked and crumbled

• 1 lb. ground beef

• 2 Tbsp. Worcestshire

• 2 Tbsp. yellow mustard

• 2 Tbsp. brown sugar

Brown ground beef, drain fat. Sautee pepper and onion. Mix all

ingredients in a 9x13 glass baking dish. Stir well. Bake uncovered for

30 to 45 minutes at 350 degrees. Serves 10.

Creamy Chicken Soup

This was really good the first day, but overnight it got a really strong white wine taste. Not the best the 2nd day.

Ingredients

• FOR THE ROUX (to thicken soup...this is made first):
• 4 T flour
• 2 T olive oil
• 2 T butter - unsalted
• ****make the roux by heating the oil and butter in pot then sprinkling the flour on top. whisk together until fully absorbed and turns almost golden. take off the heat and set aside while combining other ingredients****
• 2 T butter - unsalted
• 2 T olive oil
• 4 stalks carrots, peeled and chopped
• 2 stalks celery, chopped (opt)
• 1 sweet yellow onion - diced
• 4 cups chicken stock or broth (or a combo) - low salt or unsalted
• 3½ cups milk or cream or half & half, i use a combination of skim milk and cream
• 2 T chicken base granules
• 1 t fresh cracked pepper
• 1 T dried parsley or 2 T fresh parsley
• 3 bay leaves
• 1½ t Herbs of Provence
• ¼ t garlic powder or 1 t. chopped garlic (i use garlic from a jar)
• 3 cups rotisserie chicken - cubed or shredded and cooked
• ¼ cup white wine (your favorite)
• shredded gruyere cheese to sprinkle on top after spooning soup into bowls

Instructions

1. start by making the roux (directions above)
2. chop the vegetables and set aside until ready to saute.
3. In a Dutch oven, saute the vegetables in 2 T olive oil and 2 T butter until softened. i cook the carrots and celery first, then add the onions since they don't take as long to cook.
4. Add all other ingredients including the roux, stir well.
5. bring to a boil then turn down the heat to low and let simmer 20-30 minutes until the soup thickens to the desired consistency.
6. Stir every 3-4 minutes. Do not leave the soup unattended - it can burn quickly.
7. if you need to thicken the soup a little, mix together some cornstarch with milk or water (per box instructions) then stir into the soup.
8. stir frequently - the soup is milk-based and can burn easily.
9. before ready to serve, take out the bay leaves
10. pour into bowls and sprinkle with shredded gruyere cheese
11. NOTES:
12. You can make this soup ahead of time, then transfer to a crock pot to keep warm until time to serve. Do not put the lid on the crock pot.
13. this soup freezes VERY well
14. it is terrific used as a topping on baked potatoes - a really delicious meal
15. i often microwave a couple of yukon gold potatoes, cubed to add to the soup. (do not freeze with the potatoes)
16. serve with french baguette or other crusty bread
17. enjoy!

Clean Eating Pumpkin Ice Cream

Ben loved this the first day when it was kind of soft. When it gets hard it wasn't as fun, but still good.

Pumpkin Ice Cream

Skinny Pumpkin Frappachino

This looks yum.

Skinny Pumpkin Frappachino

Apple Spice Muffins (egg-free)

2 cups unbleached flour
1/2 cup granulated sugar
1/2 tsp. salt
1 tbsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg, mace or allspice
1/2 cup unsalted butter
1 egg (replace with 1/4 cup unsweetened applesauce)
1 cup milk
1/2 tsp. vanilla
1 cup grated or chopped apples

 

Preheat oven to 375°F.Grease a 12-cup muffin pan.
Sift or whisk together flour, salt, baking powder, and spices. Set aside.
In a large bowl, beat the butter until light and fluffy, gradually adding the sugar; then add the egg and blend thoroughly. Add milk and vanilla to butter/egg mixture and mix well. It may look curdled, but that's OK.
Add the dry ingredients to the liquid mixture and stir (do not beat) until blended. Fold in apples.
Spoon batter into muffin pans until 2/3 full and bake for 30 minutes, or until the tops spring back when lightly touched.
Cool on a wire rack for 5 minutes and remove from pan. If desired, brush muffin tops with melted butter and sprinkle a bit of sugar or cinnamon sugar over the top.

One Bowl Chocolate Cake

A friend of mine made this and raves about it. I want to try it soon.

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

• 2 eggs (1/2 c. unsweetened applesauce)
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Homemade White Cake (Egg-Free) and Buttercream Frosting

Egg-Free White Cake:

1 c. sugar
1/2 c. butter (softened)
1/2 c. unsweetened applesauce (or 2 eggs)
2 tsp. vanilla extract
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 c. milk

Preheat oven to 350. Grease your 8x8 pan.

Cream together butter and sugar. Add applesauce and vanilla.

Combine flour and baking powder. Add to wet mixture.

Stir in milk until batter is smooth. Pour/spoon mixture into a greased pan.

Bake for 30-40 minutes, or until cake springs back at the touch.


Buttercream Frosting: 

1 c. butter (softened)
1 c. sugar
4 tbs. all-purpose flour
1 c. milk
1 tsp. vanilla extract


In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. 

Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

 

Crispy Chinese Lemony Chicken

Ingredients

• 1 1/2 cups rice
• 4 tablespoons vegetable oil
• 1/2 cup unflavored breadcrumbs
• Zest and juice of 1 lemon, divided
• 1 tablespoon (about a 1-inch piece) fresh ginger, finely grated
• 1 tablespoon (a palmful) sesame seeds
• Salt and freshly ground black pepper
• 2 boneless, skinless chicken breasts, cut into strips
• 1/4 cup soy sauce (eyeball it)
• 2 tablespoons honey
• 2 scallions, thinly sliced
   

Serves 4

Preparation

Place a medium saucepan over medium-high heat with the rice and 3 cups of water.  Bring the liquid to a boil then cover the pan and reduce the heat to low.  Simmer until all the water has been absorbed and the rice is tender, about 15 minutes. Turn off the heat and reserve.

While the rice is simmering, place a large skillet over medium-high heat with 4 turns of the pan of vegetable oil, about 4 tablespoons. In a large, re-sealable plastic bag, mix together the breadcrumbs, lemon zest, ginger, sesame seeds, some salt and pepper. Add the chicken to the bag and toss well to evenly coat the chicken (give each piece a good press with the crumbs to make sure the coating sticks). 

Lay the chicken pieces in the hot skillet and cook until golden brown and cooked through, 7-8 minutes (you may have to cook them in batches if the pan isn’t large enough).  As the chicken pieces finish, transfer them to a paper towel-lined plate.

When the chicken is almost ready, whisk together the soy sauce, lemon juice and honey with a little splash of water in a small bowl. Fluff the rice with a fork and stir in the scallions.

Serve the chicken with the dipping sauce and rice alongside.

Roasted Garlic and Chicken Double Dumpling Soup

Ingredients

• 1 head garlic
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 4 ribs celery from the heart, chopped
• 1 large onions, chopped
• 3 carrots, shredded
• Salt and pepper
• 1 can crushed tomatoes
• 3/4 pound ground chicken
• 1 egg
• 1/2 cup Italian breadcrumbs (a couple of handfuls)
• 1/4 cup grated Parmigiano Reggiano cheese (a handful)
• 2 tablespoons vegetable oil
• 1 package gnocchi, available in refrigerated aisle with fresh pastas
   

Preparation

Preheat oven to 400ºF.

Take the head of garlic and chop just enough off the top to expose the cloves. Drizzle with EVOO, wrap it in tin foil and bake for about 45 minutes to an hour.

Meanwhile, heat a soup pot over medium to medium-high heat with 2 tablespoons EVOO.  Add celery, onion, carrots, season with salt and pepper, and cook 5 minutes.  Add crushed tomatoes and 4 cups water to the pot, cover and bring to a boil.  

Remove garlic from oven and squeeze the roasted cloves out into the bowl of a food processor. Add 1-1 1/2 cups of soup and puree till smooth. Add garlic broth back to the stoup and cook for 5 minutes.

Place ground chicken in a bowl and season with salt and pepper.  Add egg, breadcrumbs and cheese.  Combine the chicken mixture with your hands then roll into walnut-sized meatballs. Heat a medium skillet over medium-high heat with the vegetable oil and brown the meatballs. Add the browned meatballs to the soup and cook for 10 minutes. 

Wash up, then add the gnocchi to the pot and cook for 5 minutes more. Turn the heat off under the stoup and let cool for 5 minutes on the stovetop before serving.

Diet Lemon Cake (WW)

This recipe is 3 ingredients and 1.5 weight watchers points a piece! I've made this once before and it's really good.

 

1 box lemon cake mix

mix with one 20 oz bottle of diet 7-up 

Bake at 350 for 30 min in 9x13 pan 

Cool and top with one tub of light cool whip The entire cake is 19 weight watcher points and it is divine!

Grainy Mustard Chicken Thighs

I'm nervous about this one, but I'm also intrigued because it's a fairly inexpensive meal. We'll see.

Ingredients

• 1 1/2 pounds small potatoes, quartered
• Salt and pepper
• 1/2 pound fresh green beans, cut into thirds on an angle
• 1 tablespoon extra virgin olive oil (EVOO)
• 8 boneless, skinless chicken thighs
• 6 tablespoons butter
• 4 tablespoons flour
• 2 - 2 1/2 cups chicken stock
• 2 tablespoons honey
• 1 bunch parsley, chopped
• 4 rounded tablespoons grainy mustard

Serves 4, with leftovers

Preparation

Place the potatoes in a pot, cover with water, bring to a boil and season with salt. Cook until almost tender; add the green beans and cook for 3 minutes more. Drain, return everything to the hot pot and cover.

Meanwhile, heat the EVOO in a large sauté pan over medium-high heat. Season the chicken on both sides with the salt and pepper and cook for 10-12 minutes, turning once. Remove to a plate.

Add the butter to the pan; melt and brown the butter until golden and nutty in aroma. Whisk in the flour, cook for 1 minute, then add the stock and thicken to coat a spoon. Add the honey, parsley and mustard. Add the cooked chicken and turn to coat; simmer a minute or two to heat through and transfer to a serving platter. Add the potatoes and beans to the pan and turn them in the remaining sauce. Plate alongside the chicken on the serving platter.

Cheeseburger Potato Skins

Ingredients

• 4 Idaho potatoes
• Extra virgin olive oil (EVOO), for drizzling
• 1/2 cup onion, minced
• 2 cloves garlic
• 1 pound ground beef
• 1/4 cup ketchup
• 2 tablespoons mustard
• 1 tablespoon Worcestershire sauce
• A few dashes of hot sauce
• Salt and freshly ground black pepper
• 1 cup cheddar cheese
• Chopped pickles, tomatoes and shredded lettuce, for garnish

Serves 4

Preparation

Pre-heat the oven to 400ºF.

Place the potatoes on a baking sheet and bake until tender, about 40-45 minutes. Remove and set aside until cool enough to touch. Cut each potato in half and scoop the insides out into a medium size mixing bowl. Place the skins, cut-sides up, back onto the baking sheet.

In a skillet, sauté the onions and garlic until translucent, about 5 minutes. Add the beef and brown. Add the ketchup, mustard, Worcestershire sauce and hot sauce. Season with salt and pepper.

Place the cheeseburger mixture into each potato skin on the baking sheet; sprinkle cheese over each of them. Place back into the oven to melt the cheese, 1-2 minutes.

Once the potato skins come out of the oven, top with chopped pickles, tomatoes and shredded lettuce.

Buffalo Chicken and Potato Casserole

This is a Rachael Ray recipe we saw and wanted to try. I'm going to make it this week. I had to go out and buy a mandolin, so it better be good!

Buffalo Chicken and Potato Casserole

Chicken and Green Bean Casserole

To me this was life-changing. SO good. Paul tolerated it. Ben picked out only the chicken. Tanner refused to even try it.

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into thirds
• 1 tablespoon extra virgin olive oil (EVOO)
• 4 tablespoons butter
• 1/2 pound button mushrooms, sliced
• 2 large shallots, chopped
• 3-4 cloves garlic, chopped
• Pepper
• 2 tablespoons fresh thyme, chopped
• 4 tablespoons flour
• 1/2 cup dry white wine
• 2 cups chicken stock or poaching liquid (if you poach your chicken)
• 1 cup cream or half-and-half
• 1 wheel Boursin or other garlic-and-herb cheese (5.4 ounces)
• 1 1/2 pounds cooked, pulled chicken, either poached or store-bought rotisserie
• French Fried Onions

Serves 6

Preparation

Bring a few inches of water to a low boil in a skillet. Add salt and the beans and cook 3-4 minutes to tender-crisp; drain.

Heat the EVOO and butter in a large, deep skillet over medium to medium-high heat. Add the mushrooms and lightly brown them, 7-8 minutes. Add the shallots and garlic and season with salt, pepper and thyme. Stir for 2-3 minutes more; add the flour, stir for a minute, then add the wine. Stir in the stock and thicken. Add the cream and reduce the heat to simmer. Add the cheese, beans and chicken and thicken a bit.

Bake at 375°F until bubbly, about 50-60 minutes. Top with store-bought fried onions.

Meatloaf (Egg-Free)

Ingredients

1 pound freshly ground chuck, (at least 80% lean, a.k.a. 80/20)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 level teaspoon onion powder

2 tablespoons ketchup

1/3 cup plain breadcrumbs

For the glaze

1/2 cup ketchup

1 teaspoon light brown sugar

few dashes tabasco sauce

Directions: 

1. Preheat oven to 375F.
2. In a large bowl, mix the ground beef, salt, pepper, onion powder, ketchup, breadcrumbs and any additional ingredients using your hands until just combined. Overmixing will result in a less-than-fluffy loaf. 
3. On a foil-lined baking sheet, shape the mixture into a free-form loaf, then smooth over using your fingers  
4. Mix all glaze ingredients together in a small bowl.
5. Spread an even layer of glaze over meatloaf and transfer to oven.
6. Bake for 45 minutes, then remove from oven, allow to rest for at least 15 minutes, slice and serve.

Healthy Cookie Dough Dip (Peanut Free)

 Healthy(ish) Cookie Dough Dip

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats (or certified-gf quick oats)
• 1/4 cup unsweetened applesauce
• 3 tbsp oil (canola, veg, or coconut)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 cups brown sugar (EDIT: click for a Sugar-Free Cookie Pie.)
• 1 cup chocolate chips

Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips. Dip sliced apples or graham crackers. Ben loves this!

Banana Bread (Egg Free)

Ingredients:

Servings:

8

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
3 large ripe bananas
1/2 cup applesauce
4 tablespoons butter or 4 tablespoons margarine, melted
1/4 teaspoon vanilla extract
1/2 cup chocolate chips (optional)


Directions:

1
Preheat the oven to 350 degrees.
2
Mix the first five (dry) ingredients together in a large mixing bowl.
3
In a separate bowl, mash the bananas well.
4
Stir the butter or margarine, vanilla extract and applesauce into the bananas.
5
Add the banana mixture into the mixing bowl with the dry ingredients.
6
Mix gently by hand, just enough to form a thick, clumpy batter. If the mixture seems too dry, add more mashed banana or applesauce to adjust the consistency.
7
Fold in chocolate chips and/or walnuts, if using.
8
Pour batter into greased loaf pan and bake for 45 minutes or until the bread is a deep golden brown and a knife inserted in the center comes out clean.

Brownies (Egg Free)

Ingredients:

Serves: 9

1 cup unsweetened applesauce
1/2 cup sugar
1 teaspoon vanilla
3/4 cup unbleached white flour
1/3 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1 dash cinnamon (optional)

Directions:

1
Preheat oven to 350 and lightly spray or oil an 8 x 8 baking pan.
2
Mix applesauce, sugar, and vanilla in a medium bowl. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt (and cinnamon if using) together.
3
Make a well in the center of the dry ingredients and add the applesauce mixture. Mix until just combined. Gently fold in chocolate chips.
4
Spread in prepared pan and bake 25-30 min, until center is firm and not sticky. Cool completely before slicing.

Best Ever Pound Cake

My mother found this on FB. I want to try it sometime.

Grandma Hammitts Pound Cake
DO NOT PRE HEAT OVEN!!
7 eggs
3 sticks real butter
1-8 oz cream cheese
3 cups sugar
3 cups flour
2 Tbsp vanilla

Set out eggs,butter,cream cheese to room temp..then cream together butter and cream cheese. 

Then add eggs one at a time & mix. Then sugar and flour and vanilla last. This is very heavy takes a good mixer to make. Grease& flour pan. 

Put into cold oven set temp to 325 and cook 1hr45 min to 2 hrs depending on your oven. Best cake ever ..needs no glaze or anything...just plain.

Nutella Mug Cake

Apparently you make this in the microwave in 1.5 minutes. A friend of mine says it's awesome.

Nutella Mug Cake

French Onion Pork Chop Skillet

 This looks inexpensive and easy enough. One of the comments suggested using onion soup mix to season the pork chops, so I'll add that and see how this goes.

French Onion Pork Chop Skillet

Sleepover Pancakes (egg-free!)

Sleepover Pancakes

2 cups Bisquick
1/4 cup sugar
1 cup 1% milk
dash of cinnamon
2 tsp Baking Powder

Super yummy!

Note: You must use Bisquick and not the store brand (or just really double check) if you want it to be egg/nut free.

Baked Chicken Spaghetti

Not so healthy, but it is SO good! Ben and Tanner loved it.

Baked Chicken Spaghetti

Mozzarella & Pesto Chicken (Crock Pot)

Mozzarella & Pesto Chicken

Chicken Stir Fry

This is the Pioneer Woman's Chicken Stir Fry. Looks easy enough!

Chickpea Puree (Life Changing Hummus)

Chickpea Puree  (Food and Wine magazine)

2 cups canned chickpeas, rinsed and drained

1 T. tahini (sesame paste)

1 large garlic clove, minced or crushed

½ t. cayenne pepper (optional)

½ t. ground cumin (or more to taste)

½ cup extra virgin olive oil

Kosher salt and freshly ground black pepper

Place chickpeas and garlic, tahini and spices in food processor or blender and pulse a few times to mix.  Then add half of the olive oil and blend for a few seconds.  Scrape down the sides and then power on the food processor or blender and stream in the remaining olive oil until blended and soft. 

This is more of a spread than a dip.  It’s very similar to hummus but not as runny.  I serve with crackers, pita chips and veggies.  I usually omit the cayenne but double the cumin, which makes it a winner with my toddler.