bettersfamilyrecipes.com

Total Time:
15 min
Prep
15 min

Yield:
2 1/2 cups hummus

Level:
Easy

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Ingredients

1 pound Slow Cooker Chickpeas, cooled, recipe follows
2 cloves garlic, minced
1 1/2 teaspoons kosher salt
5 tablespoons freshly squeezed lemon juice
1/4 cup water
1/3 cup tahini, stirred well
1/4 cup extra-virgin olive oil, plus extra for serving
Powdered sumac, optional

Directions

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
Slow Cooker Chickpeas:

7 cups water
1 pound dry chickpeas, sorted and rinsed
1/4 teaspoon baking soda
Special equipment: a 2 1/2-quart slow cooker

Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or on low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.

Granny’s Banana Cream Pie

By ratherbeswimmin’ on June 10, 2002
139 Reviews

timer
Prep Time: 45 mins
Total Time: 49 mins
Servings: 6-8

Ingredients

3/4 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or 2 tablespoons margarine
1 teaspoon vanilla extract
3 medium firm bananas
1 9 inch pie shell, baked
whipped cream or Cool Whip
sliced bananas

Directions

In a saucepan, combine sugar, flour, and salt; stir in milk and mix well.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil; boil for 2 minutes.
Remove from the heat.
Stir a small amount of cream mixture into egg yolks; return all to saucepan.
Cook for 2 minutes, stirring constantly; remove from the heat.
Add butter and vanilla; mix well; allow to cool slightly.
Slice the bananas and place evenly in pastry shell; pour cream mixture over bananas.
Cool; before serving, garnish with whipped cream or Cool Whip and bananas.
Refrigerate any leftovers.

Sweet Party Mix
{Knitty Bitties version ~ adapted from Better Homes & Gardens}

Prep: 10min
Bake: 20min
Oven: 300
Make: 12 Cups

{8} Cups Crispix
{2} Cups Pretzel Sticks
{1/2} Cup Slivered Almonds or Chopped Almonds
{1/2} Cup Cashew Pieces
{1/2} Cup Craisins
{1/2} Cup Dried Blueberries
{1} Stick Butter
{1} Cup Brown Sugar (Packed)
{1/4} Cup Light Corn Syrup

1. In a LARGE bowl (coated with cooking spray) combine ingredients, Crispix through Dried Blueberries.
2. In a medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more. Remove saucepan from heat and slowly pour over cereal mixture; stiring gently to coat.
3.Spread cereal mixture out on a large cookie sheet (coated with cooking spray) and bake in 300 degree oven for 15 minutes; stir mixture and bake 5 minutes more. Remove from oven and spread on a large piece of foil to cool. Break into pieces if necessary and store in an airtight container.

Super Easy Chocolate Ice Cream Recipe

This super easy chocolate ice cream recipe is probably the easiest homemade chocolate ice cream recipe around. So it’s not exactly what you’d call a gourmet recipe, but it’s still awfully yummy. Note that just how yummy it turns out is going to depend a lot on the quality of the syrup you use.

2 C of heavy cream

1 C of milk

1 tsp of vanilla extract or 1 Tbsp of vanilla sugar

3/4 C of chocolate syrup

Whisk all the ingredients together in a bowl.

Chill mixture.

When chilled, pour in ice cream maker.

One caveat – when your guests go on about your great homemade ice cream, you don’t have to tell them how easy it was to make!

Browned Butter Chocolate Chip Cookies with Sea Salt
Please, please use the best chocolate chips you can find. I used Ghiradelli Milk Chocolate in this version and they were sinful.

2 sticks (1 cup) unsalted butter
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt, plus extra for sprinkling
One 11-ounce bag chocolate chips

Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper

Place butter into a a large skillet with high sides over medium heat, swirling until melted. Once melted, begin whisking — butter will foam and then boil — whisk to distribute heat. Once butter turns a deep golden brown (let it go as far as you can without burning) and has a very nutty aroma, remove from heat. Set aside and cool 10 minutes.

Combine sugars and browned butter using an electric mixer. Add eggs, very slowly at first to ensure warm butter mixture doesn’t “scramble” them, then add vanilla, mixing until well combined.

In a separate bowl combine flour, baking soda and sea salt. Gradually add to wet ingredients then add in chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet with a medium sized cookie scoop. Bake for 9 to 11 minutes, until cooked through. Remove and immediately sprinkle with extra sea salt. Let cool for 5 minutes then transfer to cooling rack.

Makes 3 dozen

Ingredients

4 skinless, boneless chicken breast halves – cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Directions

Preheat oven to 350 degrees F (175 degrees C).
To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
In a 9×13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.