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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.

This bread is so easy and awesome – I hate to give away my secret but here is the link to the whole article that I use to make this bread:

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx

Here are my notes / comments about the process – if you have any questions don’t hesitate to ask.

1. You don’t need a pizza peel – you can use the back of a cooking tray or a big plate.
2. You will need the cornmeal. This prevents the dough from sticking to the “pizza peel” and let’s you slide it off into the oven.
3. You don’t need a pizza stone, but it will turn out just a bit better if you have one. Lately I’ve just been putting in a cookie sheet and letting that come up to temp in the oven.
4. I have been using a recipe of 2 1/2 cups wheat / 4 cups bread flour lately (you can also use all purpose flour). Experiment with it – that’s half the fun. I want to try making a rye bread.
5. Re-use the same container for each batch of dough and don’t wash it out. Gives it kind of a sourdough taste (concept is the same as a starter).
6. If it takes you more than 5 to 10 minutes to get the dough ready you are working too hard. Just incorporate all the flour into the dough and let it rise.
7. If you live in Appleton get your flour and yeast at The Granary on Richmond Ave. Cheap, small local company, and better quality flour and yeast. YOu can buy in bulk and I just keep the yeast in the freezer.

Dough Recipe:

• 3 cups lukewarm water
• 1 tbsp granulated yeast (1 1/2 packets)
• 1 tbsp coarse kosher or sea salt
• 6 1/2 cups unsifted, unbleached, all-purpose white flour

Link to the website with awesome pictures:

http://thepioneerwoman.com/cooking/2010/06/malted-milk-chocolate-chip-cookies/

Recipe: Malted Milk Chocolate Chip Cookies

Prep Time: 15 Minutes | Cook Time: 12 Minutes | Difficulty: Easy | Servings: 36
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Ingredients

1 cup (2 Sticks) Unsalted Butter Softened
¾ cups Golden Brown Sugar
¾ cups Sugar
2 whole Eggs
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
1-¼ teaspoon Baking Soda
1-¼ teaspoon Salt
½ cups (rounded) Malted Milk Powder
1 bag (12 Ounce) Milk Chocolate Chips

Preparation Instructions

Preheat oven to 375 degrees.

Cream butter, then add both sugars and cream until fluffy. Add eggs and beat slightly, then add vanilla and beat until combined. Add malted milk powder and beat until combined.

Sift together flour, baking soda, and salt. Add to butter mixture, beating gently until just combined.

Add chocolate chips and stir in gently.

Drop by teaspoonfuls (or use a cookie scoop) and bake for 10 to 12 minutes. Bake less if you want chewy cookies; more if you want crispy cookies.

Optional: Allow to cool completely, then use two cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

INGREDIENTS:

***Basic Strata Base:***
12 slices bread, cubed
1 pound cheddar cheese, shredded (or half Swiss Cheese)
4 cups milk
8 eggs, beaten
1 teaspoon dry mustard
2 teaspoons minced onion
cayenne pepper, to taste
salt and pepper, to taste
3 tablespoons butter
Turn this recipe into a puzzle! [click]

PREPARATION:

Basic Strata Base:

In buttered 9×13-inch pan, spread bread, then cheese. Beat milk, eggs, dry mustard, onion and seasonings. Pour over cheese. Dot with butter, refrigerate overnight Bake one hour at 350 degrees F.

***Variations***

***Chicken Strata*** Reduce basic strata recipe to 4 eggs and 3 c milk. *Add: 2 c diced cooked chicken 0.25 c finely chopped pimiento 0.5 c finely chopped celery 1 (10-oz.) can cream of chicken soup 0.5 c mayonnaise

***Spinach or Broccoli Strata*** *Add to basic strata: 2 (10 oz.) pkg. frozen chopped spinach, OR 1 (10 oz.) pkg. chopped broccoli, cooked; well-drained 8 oz mushroom, sliced and sautéed

***Sausage Strata*** *Add to basic strata: 1.5 lb sausage, cooked and crumbled 8 oz mushrooms, sautéed with: 1 tb butter and 0.5 c chopped green bell pepper

small bowl mix (5 items)
8 oz cream cheese
1 egg
1/3 cup sugar
1/8 tsp salt
then blend in; 6 oz choc chips
set aside….THIS IS THE TOPPING

batter: in large bowl (9 items!!)
1 1/2 cup flour
1 cup sugar
1/4 cup cocoa
1 tsp soda
1 cup water
1/3 cup oil
1/2 tsp salt
1 table vinegar
1 tsp vanilla
mix till well blended..NO LUMPS!!
fill cupcake liners 3/4 full

then top off with a tablespoon of the cream cheese cupcake mixture!!!

bake 350* for 13 to 15 min when toothpick comes out clean
**stick into choc part only!!!
i think this make about 18 cupcakes??

i usually make this mix X 4 so i make 72 at a time
they are super moist and will mold fast!! like 4 days??? i am not sure…
so give away eat up or maybe try to freeze??
if u make more than this one batch!!!!
AMY ALSO remember i said kristen has used a choc cake mix in a box….
then just made to topping with cream cheese u do as u like