Classic Hummus

McCormick Recipe

Okay, don't be disgusted by the picture because it is really good! This hummus recipe is great to use as a dip for pita bread or vegetables! Whenever I make this it is devoured before I know it!

Ingredients:

15 oz. can chickpeas

1 clove garlic

1 tbsp. lemon juice

1 tsp. ground cumin

1/4 tsp. ground red pepper

1/4 tsp. salt

Drain chickpeas, reserving 1/4 cup liquid. Place chickpeas in food processor with other ingredients. Process until smooth, adding reserved liquid until desired consistency.

Chocolate Coconut Bars

Adapted from Brown Eyed Baker

I've had a sweet tooth lately and this was a great fix.  It's also a great standby dessert since chances are everything you need to make this stellar sweet is already in your cupboard.  Yum!

Ingredients:

• 1 cup all-purpose flour
• 1/8 tsp salt
• ½ cup butter, melted and cooled to room temperature
• 1 cup light brown sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• 1 cup sweetened coconut flakes
• 1 cup chocolate chips
• Additional coconut for sprinkling on the top of the bars

Directions:

• Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray.
• Combine the flour and salt; whisk and set aside.
• Stir together the melted butter and brown sugar until smooth and creamy; beat in egg and vanilla extract until well blended.
• Slowly beat in the flour and salt mixture until just blended.  Next, stir in the coconut and chocolate chips.  Scrape the batter into the pan.  Make sure the batter is spread evenly, smooth with a spatula.  Sprinkle extra coconut on top of the bars.
• Bake for 25 minutes or until set in the center but still soft.  Do not over-bake the bars!  Let cool slightly before serving.  Cut the bars into squares.

Texas Style Baked Beans

Adapted from Allrecipes

On the 4th we hosted a BBQ for all of our new NC friends.  It was BYOM and a side dish.  I decided to make these yummy baked beans.  I was quite pleased with the results.  They were a bit spicy, but still sweet.  Basically, a perfect BBQ side dish.

Ingredients:

• 2 (28 oz) cans Maple Cured Bacon baked beans
• 1 (4 oz) can canned chopped green chile peppers
• 1 small onion, peeled and chopped
• 1 cup barbeque sauce
• ½ cup brown sugar
• 1 Tbs garlic powder
• 1 Tbs chili powder

Directions:

• In a 3 ½ quart or larger slow cooker, combine the baked beans, green chiles, onion and barbeque sauce.  Season with brown sugar, garlic and chile powder.  Cook on high for 4 to 6 hours.

Fruit Pizza

Adapted from a recipe from Kaylee Coil

For the  4th of July, I decided to whip up a dessert that had a little red, white & blue in it.  Plus, Tim requested this yummy dessert.  I have to admit that I take major shortcuts with this recipe...mostly I use Betty Crocker sugar cookie mix.  I have never found a sugar cookie recipe that I like more than Betty Crocker.  I don't know if there is any other cookie mix I can say that about, but as far as sugar cookies go I stick with Ms. Betty.

Ingredients:

• 2 packages Betty Crocker sugar cookies mix + ingredients listed on back of package
• 1 (8 oz) package of reduced fat cream cheese, softened
• 1 carton cool whip
• 1/3 cup confectioner’s sugar
• Fruit! (strawberries, blueberries, bananas, kiwis, mandarin oranges, raspberries, etc…)

Directions:

• Prepare sugar cookies according to package directions.  Spread onto greased baking sheet and cook for 8-10 minutes.  Cool completely.
• Beat together the cream cheese, cool whip and confectioner’s sugar until thoroughly combined.  Spread over sugar cookies.
• Peel, chop, slice fruit and sprinkle liberally over the cool whip frosting.  Enjoy!



California Chicken

Adapted from Allrecipes

With Tim on a super busy rotation this month easy, fast recipes are KEY.  Yet, I still want to eat well.  This recipe satisfied both of those reequirements.  It took very little effort on my part and I had a very yummy meal to finish off my day. 

Ingredients

• 4 skinless, boneless chicken breasts
• 1 tsp olive oil
• 1/2 onion
• 1 pinch salt
• 1 pinch ground black pepper
• 2 avocados, peeled, pitted and sliced
• 1/2 cup fresh salsa
• 1 (8 oz) package Monterey Jack cheese, cut into 8 slices

Directions:

• Preheat oven to 350 degrees F.
• Warm oil in skillet and add chicken and onion.  Cook 15 minutes or until chicken is browned and just about done.  Add salt and pepper, to taste.
• Place chicken on cookie sheet and top each breast with 2 slices of cheese.  Place in oven for 10-15 minutes until cheese melts.  Remove from oven and top with fresh salsa and slices of avocado.

Serve with yellow rice.

Sweet Cumin Salmon with Tropical Rice

Adapted from Allrecipes

This dish was light and summery.  I love the mango rice mixture and the rub for the salmon gave it great flavor.  Aren't summer-y foods the best?  They are yummy, but leave you feeling healthy.  Love it. 

Ingredients:

• 2 Tbs cumin
• 1 Tbs packed brown sugar
• 1 tsp lemon-pepper seasoning, divided
• 1 lb fillet fresh salmon
• 2 cups cooked brown rice
• 1 mango, peeled, pitted and diced
• 1 tomato, diced
• 1 avocado, diced
• 1 Tbs finely chopped fresh cilantro
• 1 tsp lemon juice 

Directions:

• Preheat oven to 450 degrees F.  Lightly grease a shallow 9x13 inch baking dish.
• Combine the cumin, brown sugar and lemon pepper seasoning in a small bowl and blend well.
• Place the salmon fillet skin side down in the prepared baking dish.  Sprinkle the fish evenly with the cumin spice mixture, gently pressing it into the fish.  Flip the fish over and repeat.  Bake in preheated oven until the fish flakes easily with a fork. 
• Stir the mango, tomatoes, avocado and lemon juice into the rice.  Divide the rice evenly and place the salmon on top to serve. 

Butterfinger Cookies

Adapted from Sweet Pea's Kitchen

Sweet Pea is all about  dessert/baked goods, which I LOVE to drool over.  I don't allow myself to make too many of her recipes because when I bake I tend to overeat.  {I absolutely succomb to my sweet tooth and then feel a tad bit guilty about it the next day.}  Anyway, as soon as I saw Sweet Pea's recipe for Butterfinger cookies I KNEW that I must make them.  They were to die for, as expected.

  PB + Butterfinger = a bite of Heaven.

Ingredients:

• 1 ½ cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup chunky peanut butter
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup plus 1/4 cup sugar, divided
• 1/3 cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1 (2.1-ounce) Butterfinger candy bar, chopped (scant 1/2 cup)

Directions:

• Preheat oven to 375 F degrees. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter, butter, 1/3 cup sugar, and brown sugar until smooth. Reduce speed to low and add egg and vanilla; mix until combined. Add flour mixture; mix until just combined. Stir in chocolate chips and chopped Butterfinger candy.
• Place the remaining 1/4 cup sugar in a shallow bowl for rolling. Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls., roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing 1 inch apart. Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.
• Bake cookies until edges are golden brown, 12 to 15 minutes, reversing sheets halfway through. Cool the cookies on the baking sheets about 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.