Smoked Almonds

I thought I'd share this post from back in April of 2010, in case you are looking for a homemade gift that is NOT sweet and sugary.  :)

If you buy whole almonds on sale, it can be a lot cheaper to make your own smoked version than to buy the expensive brand. You can even spice them up, if you desire. If you like a very salty nut, increase the salt to 1 tsp.

SMOKED ALMONDS
adapted from Homemade Smoked Almonds on Allrecipes.com

3 cups whole almonds
1 egg white
1 tsp. celery salt
2 tsp. garlic powder
1/2 tsp. salt
1 tsp. liquid smoke
1/2 tsp. chipotle (or regular) chili powder, optional

Preheat oven to 300 degrees. Line a jelly-roll pan with aluminum foil and spray with cooking spray.

In a medium bowl, beat egg white until foamy. Whisk in celery salt, garlic powder, salt, liquid smoke, and chili powder, if desired. Stir in almonds until thoroughly coated. Spread on pan.

Roast in oven for 30 minutes, stirring every 10 minutes. Cool and store in an airtight container.

Raspberry Chipotle Sauce and Cilantro Avocado Dressing

Last October we had a weekend where we had two family weddings to attend in addition to our church's children's program.  It was crazy, but it was great.  My parents flew out for the occasion and my family was in charge of catering one of the wedding luncheons.  However, this post is about the other wedding luncheon since that is where I encountered something new to me.  The combination of raspberries and chipotle peppers! 

The (other) luncheon was catered by a local Mexican restaurant and was a do-it-yourself taco bar.  Genius!  One of the options was raspberry chipotle chicken.  At first I thought, "Huh?" but I tried it anyway and, oh my, was I hooked!  What a great combination of sweet and tangy and spicy!  And to top it off, they offered a delicious cilantro avocado dressing to drizzle over your tacos.  I loved how it cooled down your mouth from the spice of the chipotle peppers (although, let's be honest - it wasn't that spicy).  I filed it away as something to try at home.

Well, here we are a year later and I finally got around to it.  I investigated recipes for raspberry chipotle sauce and cilantro avocado dressing and never found exactly what I was looking for, but I came close enough.  I ended up adapting each recipe to fit what I wanted.

If you don't already know, chipotle peppers in adobo sauce are most likely found in the Hispanic food section of your grocery store.  They come in a little can like this:
 

They pack some heat, but in this sauce I would say the heat is between mild and medium.  Even my 9-year-old daughter loved it and she's not a fan of spicy.  And if you strain the sauce like I do, you lose not only the raspberry seeds but any remaining bits of pepper that might ignite your tastebuds.  If you're wondering what to do with the remaining peppers and sauce, someone recommended throwing the leftover peppers into a food processor, separating them into tablespoonfuls on a plate, and then freezing them.  Once they are frozen, throw them all into a ziploc bag in the freezer.  Then you have perfect portions for flavoring soups or what not.

I've used the raspberry chipotle sauce two ways so far:  mixed with shredded chicken for tacos (like my first encounter) and used as a glaze over pork chops.  For the chicken, I prepared it with my usual taco seasoning first and then added a few dollops of sauce.  Prepare yourself - the chicken will turn a purple-y color from the raspberries.  If this bothers you, you could always just spoon a little sauce into your taco instead.  I also drizzled the cilantro avocado dressing in the tacos and it was delicious!

For the pork chops, I just sprinkled them with a little seasoned salt and sauteed them in a little olive oil until browned and cooked through.  Then I brushed on the sauce.  Divine!  Serve them with salad drizzled with cilantro avocado dressing and you've got your second meal:

I've also read that people like to pour it over a block of softened cream cheese and serve it with crackers for an appetizer.  There are so many possibilities with this sauce since it pairs well with chicken, beef, pork, and probably fish as well.

Whatever you do, just try it!  I'm pretty sure you'll love it too.

RASPBERRY CHIPOTLE SAUCE
adapted from allrecipes.com

2 (6 oz each) containers fresh raspberries
2 chipotle peppers packed in adobo sauce, chopped
4 tsp. adobo sauce from can
2 cloves of garlic, minced
1/4 cup apple cider vinegar or raspberry vinegar
1/2 tsp. salt
1/4 cup packed brown sugar
1/2 cup sugar

In a small saucepan, combine all ingredients over medium heat, mashing the raspberries.  Bring to a gentle boil, then reduce heat and simmer until sauce is thickened and reduced by half (about 15 minutes), stirring occasionally.  Strain sauce through a fine mesh sieve, if desired.  Makes a little over 1 cup of strained sauce.  Can be refrigerated up to two weeks.


CILANTRO-AVOCADO DRESSING
adapted from EatingWell

1 avocado
1/2 cup packed fresh cilantro
1/2 cup sour cream or plain yogurt
2/3 cup milk or buttermilk
2 green onions, chopped
1 clove garlic, minced
1 Tbsp. lime juice
1 Tbsp. olive oil
1/2 tsp. sugar
1/2 tsp. salt

Combine all ingredients in a blender and process until smooth.  Chill until ready to serve.  Makes a little over 2 cups.  Can be refrigerated up to 5 days.  

Savory Pumpkin Dip

I made this on Sunday for a little pumpkin-themed potluck get together after church.  I found the recipe on Gimme Some Oven after searching Google for "savory pumpkin recipes" Saturday night.  I actually had all the ingredients on hand - woo hoo!  Well, except the roasted pecans.  I did have some raw almonds, so I roasted those instead.  The dip was popular, so I figured I ought to share it here.

SAVORY PUMPKIN DIP
slightly adapted from Gimme Some Oven

1 (8 oz) package cream cheese or neufchatel, softened
1/2 cup pumpkin puree (not pumpkin pie mix)
1/2 tsp. seasoned salt
1/2 cup shredded extra sharp cheddar cheese
1/4 cup chopped roasted almonds or pecans
4-6 slices bacon, crisp-cooked and chopped
3 green onions, thinly sliced


In a medium bowl, beat together cream cheese, pumpkin, and seasoned salt.  Stir in remaining ingredients.  Serve immediately or cover and refrigerate until serving.

Here's a photo of the dip from Sunday:

It looks great garnished with crumbled bacon and green onions.

Creamy Greek Salsa

So... I am in love with this concoction.  I got the idea from this recipe on Kuntal's Kitchen.  I saw the photo on Pinterest and thought, "Greek salsa!"  But, no, it's actually a cucumber version of everyone's favorite southwest appetizer.  I did use it as a starting point to make the recipe shared here.  I wanted something similar to a Greek salad, but in appetizer form, and can I just say this stuff is addicting?  And actually GOOD for you?!  It's great served with tortilla or pita chips, but I like it with these:

Tostitos now has multigrain scoops!  Now I'm not stupid enough to think these are a health food, but they can't be any worse than regular tortilla chips.  And I like their flavor.  And they are perfect for scooping up the Creamy Greek Salsa!  (No, I'm not being paid to advertise - but I'd like to be!)

If you like Greek, check out Chicken or Pork Souvlaki with Tzatziki or this Seven Layer Greek Dip.

CREAMY GREEK SALSA
adapted from Crisp Cucumber Salsa on Kuntal's Kitchen

2 cucumbers; peeled, seeded, and diced
3-4 Roma tomatoes, seeded and diced
1/4 cup minced red onion or sliced green onion
2 Tbsp. minced fresh parsley
1/4 cup feta cheese
1/4 cup sour cream or plain Greek yogurt
1 Tbsp. fresh lemon juice
1 garlic clove, minced or pressed
heaping 1/4 tsp. dried dill (or 1 tsp. fresh dill)
1/4 tsp. pepper
1/4 tsp. seasoned salt
tortilla or pita chips

In a medium bowl, combine cucumbers, tomatoes, onion, parsley, and feta cheese.  In a small bowl, whisk together sour cream or yogurt, lemon juice, garlic, dill, pepper, and salt; fold into cucumber mixture.  Serve with tortilla or pita chips.  Makes about 4 cups.

Cowboy Caviar

I've seen lots of variations of a black bean salsa.  I've even made one here.  Then I saw this bean and avocado salsa on Tidy Mom and the pictures were so pretty (prettier than anything I'll ever take) that I was inspired to make it.  However, I can never leave well enough alone, so I changed the recipe.  The recipe was good as-is, but I wanted more flavor.

I actually roast my jalapenos in my toaster oven.  You don't have to roast the jalapenos, but I like the flavor better (and it seems to reduce the heat of the jalapenos so that this salsa is only mildly spicy).  I also drain and chop the canned tomatoes to reduce some of the liquid and prevent any super-big chunks of tomato.

This recipe makes a lot - about 8 or 9 cups worth.  Here in Arizona that's considered a good thing.  It also tastes better the next day after the flavors have had a chance to mingle, so I usually make it the night before.  And no, the avocados won't brown.  :) 

COWBOY CAVIAR
adapted from Bean and Avocado Salsa on Tidy Mom

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15.25 oz) sweet corn, drained
2 cans (14 oz each) fire-roasted diced tomatoes, drained and chopped
1 bunch (about 5-6) green onions, sliced

2 jalapeno peppers (or more if you like it spicy), roasted (optional) and chopped
4-5 plum tomatoes, seeded and diced 
2 ripe avocados, diced
juice and zest of 1 lime
2 Tbsp. chopped fresh cilantro
3 Tbsp. olive oil
1/2 tsp. cumin
2-3 tsp. chili powder
salt and pepper, to taste
tortilla chips (Tostitos Scoops work great.)

Combine all ingredients - except avocados - and season to taste.  Gently fold in avocados.  Cover and refrigerate overnight or until ready to serve. 

Grilled Salsa

Apparently this is similar to Chevy's salsa, but I've never been there so I really don't know. The recipe called for 6 jalapenos, which I mistakenly complied with, and let me just say, that is too frickin hot for me. Which is too bad, because the flavor of this salsa is awesome. So here's my suggestion:

Mild salsa = 2 jalapenos
Medium salsa = 4 jalapenos
Super-hot-clear-your-sinuses-for-4-hours salsa = 6 jalapenos

And if you are smarter than me you will wear gloves while handling the jalapenos to prevent 3 hours of burning fingers. I also recommend removing as many seeds as you can because that is where most of the heat comes from.

The tomatoes and peppers are grilled in this recipe (hence the name) but I think you could get the same effect by broiling them. Just keep an eye on them so they don't turn into charcoal. You want them charred but not brickettes.

And as for the liquid smoke, if you're not going to add it ... well don't bother making the salsa.

GRILLED SALSA

8-10 Roma tomatoes
2-6 jalapenos
olive oil
1/4 of a medium sized onion, chopped
2-3 cloves garlic, minced
2 Tbsp. chopped fresh cilantro
2 Tbsp. white vinegar
2 tsp. salt
1 1/2 tsp. liquid mesquite smoke

Preheat grill to high. Place tomatoes and peppers in a large bowl, lightly drizzle with olive oil, and rub to coat. Place tomatoes on grill first and after about 6 minutes add the peppers. Grill, turning occasionally, until skin peels from tomatoes and peppers are charred:
Remove to a plate and let cool.

Once the tomatoes and peppers are cool, remove the skin from the tomatoes and place them in a food processor.* Pull off the stem of the peppers, remove any burned skin and seeds, and add to the food processor. Add remaining ingredients to food processor and pulse until mixture is smooth.

Pour salsa into a medium size bowl, cover, and chill for several hours or overnight for best flavor.

*If you don't have a food processor, this can be made in a blender: pulse for 1-2 second intervals and use a rubber spatula to stir it up until you can get it all the same consistency.

Southwestern Eggrolls with Avocado-Ranch Dipping Sauce

These are a baked (and therefore healthier) version of Chili's Southwestern Eggrolls. I looooove these things! The dipping sauce is the best and totally makes this dish. These are a little time consuming, so I've adjusted the recipe to make about 15 rolls so you're not wasting your time. You can always freeze some of the rolls before baking to have on hand at a later date. Just thaw them out, brush with butter, and bake as usual. The dipping sauce does not freeze well, however, so that will have to be made fresh. Any leftover sauce would make a great salad dressing.

Regarding the frozen chopped spinach: once it thaws and you squeeze all the liquid out you end up with a lot less volume. So about 1 cup of frozen spinach breaks down to about 1/2 cup thawed.

SOUTHWESTERN EGGROLLS
adapted from TopSecretRecipes

4 cups (about 3-4 breasts) finely chopped cooked chicken breast
1 Tbsp. vegetable oil
1/2 cup minced red bell pepper (about 1/2 a pepper)
1/2 cup chopped green onion (about 3 onions)
1 1/3 cup frozen corn
1 (15 oz) can black beans, rinsed and drained
1/2 cup thawed and drained frozen chopped spinach
1 (4 oz) can diced green chilies (or jalapenos for more heat)
2 Tbsp. chopped fresh cilantro
2 tsp. cumin
2 tsp. chili powder
1 tsp. salt
dash of cayenne pepper (optional)
1 tsp. liquid smoke (optional)
3 cups shredded Monterey Jack cheese
15 soft taco size flour tortillas
3 Tbsp. unsalted butter, melted

Preheat vegetable oil in a large skillet or saute pan over med-high heat. Add the red pepper and onion and saute for a couple of minutes until tender. Add the chicken, corn, black beans, spinach, chilies, cilantro, cumin, chili powder, salt, cayenne (if using), and liquid smoke (if using). Cook for another 4-5 minutes, stirring well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese; stir until cheese is melted.

Preheat oven to 375 degrees. Spray a 9x13 baking dish (AND an 8x8 baking dish if you are baking all 15 rolls) with cooking spray.

Wrap the tortillas in a moist cloth or paper towel and microwave until warm, about 1 - 1 1/2 minutes on high. Spoon about 1/3 - 1/2 cup filling into each tortilla and roll it up, tucking in the ends as you roll. Place each one seam side down in a baking dish (you can fit 10 - 11 in the 9x13 and any remaining in the 8x8).
Brush with butter and bake for 30-35 minutes or until golden brown on the edges. To serve, cut in half on a diagonal and serve with dipping sauce.

AVOCADO-RANCH DIPPING SAUCE
(cut recipe in half if you are only baking a few rolls at a time)

1/2 cup mashed fresh avocado (about 1 avocado)
1/2 cup mayo
1/2 cup sour cream
2 Tbsp. buttermilk (or 2 Tbsp. milk + a couple drops of lemon juice or vinegar)
1 1/2 tsp. white vinegar
1/4 tsp. salt
1/4 tsp. dried parsley
1/4 tsp. onion powder
pinch dried dill weed
pinch garlic powder
pinch black pepper

Combine all ingredients in a bowl and mix well. Keep refrigerated until use. Sauce will thin as it stands.

Sausage Cheese Balls

These remind me of a sausage breakfast biscuit. Some people like to dip them in maple syrup, others in barbecue sauce. Me, I like them plain. Great as an appetizer or a side dish for brunch.

SAUSAGE CHEESE BALLS
adjusted from Tablespoon.com

1 lb. bulk pork sausage (like Jimmy Dean)
1 1/2 cups Bisquick baking mix
4 cups (16 oz) shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup milk
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried parsley

Preheat oven to 350 degrees. In a large bowl, combine all ingredients (easiest if you use your hands). Roll into 1-inch balls and place on lightly greased, foil-lined jelly roll pan. Bake 20-25 minutes, until golden brown.

If you wish to make these ahead of time, just cover the pan with plastic wrap after rolling the balls and freeze until ready to bake. Preheat oven, remove from freezer and let thaw for 10-15 minutes before baking.

Chicken Chili Nachos

I made these for the Super Bowl. The recipe comes from the Jan/Feb 2006 issue of Quick Cooking magazine (which I believe is now called Simple & Delicious...). I also served guacamole, sour cream, sliced olives, and diced tomatoes on the side for additional toppings. Super easy.

CHICKEN CHILI NACHOS
adapted from Quick Cooking magazine

1 lb. boneless, skinless chicken breast, cubed
1 Tbsp. vegetable oil
1 can (10 oz.) diced tomatoes and green chilies, undrained (Rotel)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15.5 oz) chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
cayenne pepper, to taste
1 pkg. (13.5 oz) tortilla chips
8 oz. shredded Mexican cheese blend

additional toppings, as desired:
guacamole
sour cream
sliced black olives
diced tomatoes
sliced jalapenos
chopped green onion

In a large skillet, heat oil over medium-high heat. Saute chicken until no longer pink. Add the tomatoes; cook for 3 minutes or until tomato juice is reduced. Stir in beans, chili powder, cumin, and cayenne; cook for 5 minutes or until heated through.

Arrange the tortilla chips on microwave-safe plates. Sprinkle with a little cheese then top with chicken mixture and more cheese. Microwave, uncovered, on high for 30 seconds or until cheese is melted. Use additional toppings as desired.

7-Layer Greek Dip

Okay, for all you sugar haters out there (just kidding - who could hate sugar?) here is a healthy and flavorful recipe. I'm borrowing it from, where else?, Our Best Bites. I made it for New Year's Eve and accidentally bought Kalamata olives that were marinated in something spicy (stupid Fry's deli needs to fix their labels) so it had a little kick to it but it was still really good. I made it again this weekend since I still had so many of the ingredients on hand.

You can use store-bought hummus (you'll most likely find it in the deli section as well as the Kalamata olives) or there is a great recipe to make your own here. I've bought Stacy's brand pita chips to serve with it, but crackers are great too.

7-LAYER GREEK DIP
from Our Best Bites

1 (8 oz) pkg. cream cheese, softened (low fat is fine)
1 tsp. dill weed or Greek Seasoning (I actually use about 1/2 - 3/4 tsp. of both)
3 cloves of garlic, minced or pressed
2 tsp. lemon juice
1 1/2 cups hummus
1 cup seeded, diced cucumbers
1 cup seeded, diced tomatoes
1/2 cup chopped Kalamata olives
1/3 cup chopped green onions
1/2 cup crumbled Feta cheese
1/8 - 1/4 cup chopped fresh parsley

With an electric mixer, combine cream cheese with dill and/or Greek seasoning, garlic, and lemon juice. Spread in the bottom of a pie plate or shallow serving dish. Then spread a layer of hummus. Then, in order, sprinkle evenly with cucumbers, tomatoes, olives, onions, Feta*, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, crackers, or fresh veggies.

*I also like to sprinkle some freshly cracked black pepper on top, before the parsley.

Cinnamon Sugar Almonds

I found this recipe on a blog called Not Just Decorating. It makes me wish I liked nuts because while it's baking, your house smells divine. These were ultimately more popular than the smoked almonds I also made - probably because of the sugar. They would make a great gift at the holidays, or any time for that matter!

CINNAMON SUGAR ALMONDS
from Not Just Decorating

4 cups almonds
1 egg white
1 tsp. vanilla
1/4 cup sugar
1/4 cup packed light brown sugar
1/4 tsp. salt
1 tsp. cinnamon

Preheat oven to 250 degrees. Line a cookie sheet with foil and spray with cooking spray.

Beat egg white until foamy. Stir in nuts and vanilla. Add sugars and cinnamon and toss to coat. Spread evenly on cookie sheet and bake for 1 hour, stirring occasionally (2-3 times). Allow to cool then store in an air-tight container.

Black Bean and Corn Salsa

This recipe comes from Vanessa over at V and Co (which is a fantastic site for crafty peeps - go check it out). I'm going to print the recipe the same as hers, but I actually made a few changes.

I ended up using 3 avocados instead of one because there just wasn't enough otherwise (my avocados were small). I also used green onions instead of white or red because they are easier on my stomach.

So, you can make it as written, or make changes like I did. Either way, it's a great recipe.

BLACK BEAN AND CORN SALSA
from Vanessa Christenson

1 can of corn, drained
2 cans of black beans, rinsed and drained
2 large tomatoes, diced
1 avocado, diced
1 jalapeno, minced
1 onion (white or red), chopped
1 small bunch cilantro, chopped
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
3-4 Tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper

In a large bowl, combine corn, beans, tomatoes, avocado, jalapeno, onion, and cilantro. In a small bowl, whisk together olive oil, vinegar, lemon juice, salt, and pepper; pour over bean mixture and stir to coat.

Serve with chips or as a side dish.

Fantastic Fruit Dip

I got an ant bite while taking this photo. The things I do for you!

Now that it's summer, all best fruits are coming in season. I thought this would be the perfect time to share this recipe. My favorite fruit dip! I first had it at a party that my friend Holly threw. It is simply delicious. And it's simple to make. Just two ingredients for creamy, fluffy bliss.

FANTASTIC FRUIT DIP

1 (8 oz) tub strawberry cream cheese spread
1 (7 oz) jar marshmallow creme

Combine both ingredients in a medium bowl until smooth. Serve with fruit. Refrigerate leftovers.

Guacamole

I didn't like guacamole, or avocados for that matter, for a long time. Now that I'm a grown-up, I'm finally appreciating the 'finer' things. This is my favorite guac recipe. Give it a try, I think you will like it too. If you like it chunkier, don't mash the avocados as much.

GUACAMOLE

3 ripe avocados
2 limes
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tsp. salt
2 garlic cloves, minced
2 roma tomatoes, seeded and diced

Scoop avocado into a medium size bowl. Squeeze in the juice of 2 limes. Mash.

Mix in the green onions, cilantro, salt, and garlic. Fold in tomatoes.

Can be served immediately or stored in fridge. Best eaten within 24 hours.

Restaurant Style Salsa

I saw Pioneer Woman's recipe recently and decided to try it. I didn't have the exact same ingredients and changed it up as I made it (after multiple taste tests). I've changed it enough that I can probably call it my 'own.' So here it is:

RESTAURANT STYLE SALSA

2 (14.5 oz each) cans diced tomatoes with green chiles
3 roma tomatoes, seeded and chopped
1/2 cup chopped onion
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1/2 tsp. sugar
1/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. ground chili powder
1/2 cup chopped cilantro
juice of 2 limes

Combine all ingredients in a blender or food processor and pulse until desired consistency (I like it smooth). Refrigerate for at least an hour to let flavors blend.

This makes about 5 cups of salsa, so buy lots of chips! I'd say this is in the range of mild to almost medium heat. It will also give you bad breath so this is not a recipe for date night.

It should be mentioned that my tomato-hating 6-year-old can't get enough of this stuff.

Crescent Chicken Bundles

I got this recipe from my friend Kay. She found it in an issue of Quick Cooking. I make these for showers and stuff - great for brunch. I also make them as a main dinner course. They can be frozen prior to baking. Just thaw in the fridge when you're ready to bake. I've increased the amount of cream cheese called for in the original recipe as the filling could be a little dry. I don't always use the stuffing topping - it can be messy for a finger food when serving these at a party. But if you're making them for dinner, it adds some nice flavor and crunch.



CRESCENT CHICKEN BUNDLES

1 (8 oz) pkg. cream cheese, softened
4 Tbsp. butter, melted, divided
2 Tbsp. minced chives (or chopped green onion if you don't have chives)
2 Tbsp. milk
1/2 tsp. salt
1/2 tsp pepper
4 cups cubed cooked chicken
2 tubes (8 oz each) refrigerated crescent rolls
1 cup crushed seasoned stuffing croutons

In a medium mixing bowl, beat cream cheese, 2 Tbsp. butter, chives, milk, salt, and pepper until smooth. Stir in the chicken.

Unroll crescent dough and separate into 8 rectangles; press perforations together. (I then cut the rectangles in half to make two squares - this makes more bundles - follow directions, but use less filling). Spoon about 1/2 cup chicken mixture onto the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.

Transfer to two ungreased baking sheets.

(For freezing: cover baking sheet in plastic wrap and freeze until bundles are firm; transfer squares to a covered container. May be frozen up to 2 months. When ready to use, thaw in the refrigerator and bake as directed.)

Bake at 350 degrees for 20-25 minutes or until golden brown.

The recipe suggests freezing one baking sheet and baking the other. That way you have another meal ready for a later date. If you make the bundles with a full rectangle of dough, one bundle equals one serving. If you cut the dough in half, like I do, two bundles would equal one serving (or one bundle for a kid). Either way, you serve 4 or 8, depending on whether you freeze half of the bundles or not.

Pumpkin Spread

I found this recipe in our newspaper today. I think it sounds delish, so I thought I'd share.

PUMPKIN SPREAD

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can solid-pack pumpkin
2 Tbsp. pumpkin pie spice

In a large bowl, blend cream cheese and sugar until smooth. Add pumpkin and spice and blend thoroughly.

Serve with sliced apples or pears, graham crackers, gingersnaps, or sugar cookies. Can be spread on bagels or toast. Refrigerate leftovers. Makes approximately 4 cups.

Roasted Chickpeas

ROASTED CHICKPEAS

2 cans garbanzo beans (chick peas) rinsed, drained, and dried with a paper towel
2 tsp. olive oil
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder

Preheat oven to 400 degrees. Line a jelly roll pan with aluminum foil. In a medium bowl combine all ingredients until chickpeas are well coated. Spread evenly in pan. Roast for 30 minutes. Remove pan from oven, stir chickpeas, and return to oven and drop temperature to 375. Stir again after 15 minutes. Roast 15 minutes more (total of 1 hour) watching carefully to make sure peas do not burn; remove from oven and allow to cool completely before storing in a Ziploc or other airtight container.

Notes:

• You will most likely have a couple of exploding peas. Just be sure to pick them out of your oven once it is cool.

• The peas start to lose their crunch after the first day (especially in a humid climate), so eat fast.

• These are like corn nuts and are a great topper for salads. High in fiber and protein and not a lot of fat - excellent healthy snack.

• If you live in a humid climate I would recommend omitting the oil or only using 1 tsp.

You can use whatever seasoning you prefer. Online people have suggested cinnamon sugar, cajun seasoning, sea salt, etc.

Cornucopeia

CORNUCOPEIA


This cornucopeia is made with refrigerated breadstick dough. It makes a great centerpiece and is edible, should you choose to eat it. Fill it with fruit, veggies, anything you like. You can find the recipe here.

Marinated Pretzels

MARINATED PRETZELS

1 (15 oz) bag mini pretzel twists
3/4 cup vegetable or canola oil
1 (1 oz) package dry ranch dressing mix
1 1/2 tsp. garlic powder
1/2 tsp. dried dill weed

Preheat oven to 200 degrees. Place pretzels in 13x9 (or larger) baking dish. In a medium bowl, whisk oil, ranch, garlic powder and dill until well blended. Pour over pretzels. Stir to coat.

Place in oven and bake for 1 hour, stirring every fifteen minutes.

Let cool before serving or storing in an air-tight container.