Artichoke and Garlic Hummus

Hummus is really good stuff. It's great on crackers, a slice of bread, with veggies, in a sandwich, or simply on its own. It's loaded with protein and is the perfect snack. I love how I can whip up a batch in no time thanks to my awesome Vitamix. Homemade hummus is delicious and guests are always impressed when I serve it.

Artichoke and Garlic Hummus

Yield:  2 cups

Ingredients:

• 1 can garbanzo beans, reserve liquids
• 1/2 c artichoke hearts, drained
• 1/4 c raw sesame seeds
• 1 tbs extra virgin olive oil
• 1/4 c lemon juice
• 2 garlic cloves
• 1/2 tsp cumin
• salt, to taste

Directions:

1. Drain garbanzo beans into a measuring cup and reserve the liquid. 
2. Place all ingredients and only HALF the reserved liquid into a Vitamix blender or use a food processor.
3. Blend 2-3 minutes. If consistency is too thick, add a little more of the reserved liquid. Blend another 1-2 minutes or until ingredients come together with creamy hummus consistency. Do not add too much liquid or hummus will be watery.

Note:  The two garlic cloves gives the hummus a nice garlicky, spicy kick. We love garlic and the amount was perfect!

Source:  Adapted from Vitamix Whole Food Recipes book

Chard Chips

I was at lunch with my Mom a few weeks ago when I overheard a conversation at the table next to us about kale chips. Kale "chips?" I was intrigued so I listened as the lady talked about how easy it was to make crunchy kale chips. I also overheard someone at Trader Joe's talking about kale chips and then I got an email the other day from the farm about kale chips, too. It's a healthy and delicious snack so I had to give it a go.

I had 2 bunches of swiss chard in my CSA basket so I used that instead of kale. It was a fast and easy way to eat up the chard. Chard "chips" were actually pretty tasty. It was salty and crispy and reminded us of Korean Roasted Laver (seaweed). 

This was good stuff.

Just try it.

Chard Chips

yield: 4+ servings

Ingredients:

• 1-2 bunches swiss chard (can also use kale)
• sea salt to taste
• 1 tsp extra virgin olive oil

Directions:

1. Prep swiss chard. Wash, dry and chop.
2. Preheat oven to 250F (I think 300F would've been a better temp). Prep baking sheet(s) with aluminum foil and spray with oil.
3. Place chard in large bowl and toss with oil and salt. Don't overdo the oil or the chard will be soggy.
4. Lay out chard in single layer on baking sheets. Bake for 30-40 mins or till chard gets crispy. ENJOY!

TIP: Also tasty mixed in with salad or on rice. Great as a side to chicken, beef or fish, too.

Banana Oat Cookies

I wanted a light and healthy dessert to serve at our dinner get-together with friends. I had two very ripe bananas so I opted for banana cookies. I wanted something sweet yet healthy so these were perfect. These definitely tasted "healthy" but the sweetness from the chocolate chips made them seem "desserty." Great stuff in my opinion and guilt-free when eating two or more cookies. :) My boys loved these, and when they kept asking for more, I had no problems letting them eat 'em up. This was very similar to the banana bars I made but I changed the ingredients a little and baked in cookie form. Yums. :)

My Pampered Chef medium scoop was perfect for cookies.

Next time, I'll press them down just a bit to make more of a cookie shape. 

Banana Oat Cookies

Yield: 18 cookies

Ingredients: 

• 2 ripe bananas
• 1 tsp vanilla extract
• 2 c quick oats
• 1/3 c shredded and sweetened coconut
• 1/3 c flax seeds
• 1/3 c flour
• 1/2 tbs cinnamon
• 1/2 tsp salt
• 1 tsp baking powder
• 1/3 c chocolate chips

Directions:

1. Preheat oven to 350F.
2. In large bowl, mix bananas and vanilla.
3. Add oats, coconut, flax seeds, flour, cinnamon, salt and baking powder to same bowl. To avoid making another bowl dirty, I mix the dry ingredients carefully and then mix thoroughly into the banana mixture. All ingredients should be combined well.
4. Gently fold in chocolate chips. 
5. Line baking sheet with parchment paper and drop spoonfuls (use Pampered Chef medium scoop) of dough onto baking sheet about 1" apart.
6. Bake for 13-15 mins. 

Source: Adapted from 101 Cookbooks

Greek Yogurt "Parfait"

When I take my kids grocery shopping, they always ask me to buy Trix yogurt, Crush Cups or some other type of junky yogurt that's full of sugar and food coloring. I don't like buying that stuff, but every once in a while, I give in because they like it so much. It's a treat for them, they really enjoy it and I enjoy watching them eat it up. Their lil' faces glow and they're all smiles as they savor every bite. They're so easy to please sometimes. :)

Costco was sampling Greek Nonfat Yogurt topped with a little honey. The boys really loved it so I bought a container knowing it was a better choice compared to the junky yogurt they ask for. We also picked up blueberries and the boys ate greek yogurt topped with blueberries and honey after school for a couple of days. When the blueberries ran out, I made the boys "fruit parfaits" and poured a little cereal in a bowl and topped it with yogurt and homemade plum preserves. It was delicious! What a healthy little snack considering all the junky alternatives they could've picked. This is packed with protein and perfect for holding you over till dinner time. Great stuff!

Son #2 likes to eat the yogurt without mixing it.

Son #1 likes to stir it all together.

Greek Yogurt Parfait with Plum Preserves

Yield: 2 servings

Ingredients:

• 8 oz greek yogurt
• 2-3 tbs plum preserves (or fresh fruit)
• 1/4 c corn flakes or granola-type cereal

Directions:

1. Add 1/4 c cereal in bowl.
2. Top with yogurt.
3. Spoon plum preserves (or fresh fruit) on top.
4. ENJOY!

Banana Bars

My Costco bananas were really ripe and ready to become a baked good of some sort. My boys asked for banana bread but I wanted to try something different. I found a recipe for banana oat bars. It's a healthy treat and the boys especially loved this because of the sweet chocolate chips. Delicious!

Bananalicious!

Healthy? Yeah, I think so!

Sweet stuff...because everybody needs a little chocolate in their diet. :)

Banana Bars

Yield: 8x8", 16 squares

Ingredients:

• 3 med-large ripe bananas, mashed
• 2 tsp vanilla extract
• 1/4 c unsweetened apple sauce
• 2 c quick oats
• 1/3 c flour
• 1/3 c flax seeds
• 1/2 tbs cinnamon
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 c chocolate chips
• 1/2 c dried cranberries

Directions:

1. Preheat oven to 350F.
2. In large bowl, combine bananas, vanilla and apple sauce.
3. In another bowl, mix oats, flour, flax seeds, cinnamon, salt and baking powder until combined well.
4. Add to banana mixture and mix well. Gently fold in chocolate and cranberries.
5. Press mixture into prepared 8x8" dish.
6. Bake for 30 mins. Let cool 5-10 mins then cut into 12 bars.

Source: Adapted from steph chows.

Chocolate Cookie Crunch

I made chocolate cookie bark a couple years ago at Christmas time as thank you gifts for Son #1's Room Moms and Teacher. The little baggies of chocolatey cookie goodness were a HIT! You know it's good when someone asks you for the recipe. This cookie bark is DELISH!

We're chocoholics so I'm very careful about how much chocolate I have in the house at any given time. I wanted to serve a yummy chocolate treat for my Bunco group so I made chocolate cookie crunch for the special occasion. The Buncolicious Babes absolutely LOVED it! :)

I wanted a chocolatey, crunchy treat so I didn't spread out the chocolate in a thin "bark" layer as I did in the past and I also doubled the cookies for more crunch. It tasted great! I even made a vegan version for my friend. I set aside semi-sweet chocolate with cookies and omitted the white "chocolate."

YUM YUM YUM!

This definitely satisfied our chocolate craving!

Chocolate Cookie Crunch

Yield: 12-14 servings

Ingredients:

• 1 pkg (8 squares) Baker's Semi-Sweet Chocolate, melted
• 1 pkg (6 squares) Baker's White Chocolate, melted (I used 6 oz white morsels as I couldn't find white chocolate)
• 20 Oreo cookies, crumbled and divided

Directions:

1. Put Oreos in ziploc bag and crush cookies with rolling pin.
2. Melt white chocolate and semi-sweet chocolate in separate bowls. I microwaved 3 mins and stopped and stirred after each minute. Add half the crushed cookies to each bowl and mix well.
3. Line baking sheet with wax paper and drop spoonfuls of chocolate mixtures, alternating colors of chocolates. Cut through chocolate mixtures with butter knife for marbled effect.
4. Refrigerate 1+ hrs or until firm. Break into pieces and serve.

Source: Adapted from kraftfoods.com

Crunchy Caramel Corn

My father-in-law made caramel corn for us years ago. It was such a sweet and delicious snack. Oh, how I love crunchy caramel corn! It was better than any you could buy and I'm pretty sure I ate the entire bag by myself. YIKES! I saved the recipe but never made it as the mere thought of making caramel seemed too gooey and messy. The last time I ate caramel corn was years ago and then my FIL brought some over for New Years. Wow! Still the best stuff ever! 


I have TONS of popcorn packets from Costco (that's the first and last time I'll ever buy bulk popcorn!) so I wanted to serve some of it at my Bunco night. Rather than just putting out plain popcorn (which is great, too), I wanted to take it a step further and serve crunchy caramel corn. I used microwavable popcorn since I have so much of it (that's not my FIL's recipe as my MIL "hates" microwave popcorn), and you know, it turned out great! It was a little messy but not any more so than sticky rice krispie treats. After I tossed the popcorn in the caramel sauce and got it in the oven, I soaked everything in hot water which made clean-up a breeze. 

Honestly, the hardest part of making this was waiting to eat it...especially during the cooling period!

WARNING: This is EXTREMELY addictive!
Eat one piece and you're done for.

Crunchy Caramel Corn

Yield: 12-14 servings...could be A LOT less if one is unable to stop eating this tasty treat! :)

Ingredients: 

• 2 sticks butter (I used 1 stick)
• 2 c brown sugar, lightly packed
• 1/2 c corn syrup
• 1 tsp salt
• 1/2 tsp baking soda
• 1 tsp vanilla
• 2 bags microwaved popcorn, popped (approx. 12 c)

Directions:

1. Pop popcorn according to package directions. Put popcorn in a very LARGE bowl and discard ALL kernels.
2. In medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly.
3. Then, boil without stirring for 4 mins. Remove from heat and stir in baking soda and vanilla. 
4. While caramel sauce is boiling, preheat oven to 225F and prep 2 baking sheets (use jelly roll-type pan that has sides) with foil and butter it.
5. Gradually pour caramel sauce over popped popcorn and mix well. Be careful not to burn yourself! Divide into 2 prepared baking sheets and bake for 45 mins, stirring every 15 mins. Set your timer or you will burn your caramel.
6. Remove from oven after 45 mins and cool completely before breaking into pieces. Store in airtight container.

Notes: Next time, I'll use 1 c brown sugar and agave syrup instead of corn syrup as a healthier alternative. But then again, I heard agave is just hype and that it's not a healthier alternative as it's processed, too. If you have additional info on agave, I'd love to hear from you. :) Thanks!

Source: Adapted from DG, my father-in-law

Granola Bars

One of my Christmas gifts from my hubby's uncle (thank you, ARK!) was a cookbook put together by Acres of Love, an organization that helps HIV/AIDS inflicted children in South Africa. The cookbook is compiled of "secret family recipes" from groups and individuals that support Acres of Love. One hundred percent of the proceeds from sales of their cookbooks benefit rescued children at Acres of Love in South Africa. For more info and/or to purchase a cookbook, click here. :)

OK...WOW! Let me tell you...the first recipe I tried from the cookbook was unbelievably delicious. I added a few extra ingredients and we were all very pleased with the results. GOOD STUFF!!! 

Cut the bars and cool completely before serving.

Oh, the flavors...a tasty treat, indeed! 

Safari Sisters' Crunchies

Ingredients:

• 2 c oats
• 1 c flour
• 1 c shredded coconut (I toasted it)
• 1/2 c dried cranberries
• 1/2 c chocolate chips
• 1/2 c sunflower seeds
• 3/4 c mini marshmallows 
• 1/2 c brown sugar (original recipe: 1 c granulated sugar)
• 1 1/2 sticks butter (original recipe: 2 sticks butter)
• 1 tbs Karo syrup
• 1 tsp baking soda

Directions:

1. Preheat oven to 350F.
2. In stand mixer bowl, add oats, flour, coconut, cranberries, choc. chips, sunflower seeds, mini marshmallows and brown sugar. Mix well. The original recipe was for coconut and cranberries only, however, I wanted more flavors and textures so I added choc. chips, sunflower seeds and marshmallows.
3. In separate bowl, melt butter and add Karo syrup. Stir in baking soda.
4. Add butter mixture to flour mixture and mix well.  
5. Spray 9x13" baking dish with oil. Press into prepared dish and bake for 15 mins or until golden brown.
6. Remove from oven and cut into squares/rectangles while still hot. Cool completely for a crunchy treat.
7. Store in airtight container.

Source: Adapted from Treasures of Love: Secret Recipes and Gifts from the Heart Cookbook, by Acres of Love | Safari Sisters

Notes: Next time (and, yes, there will be a next time!), I'll add the following:

1/4 c flaxseed, ground

1/4 c wheat germ

1/2 c puffed rice cereal (Rice Krispie cereal)

Flour Tortillas

Mexican restaurants that serve fresh tortillas are the BEST! Seriously. There's something about fresh tortillas that are just so yummy. If you've had 'em, you know what I'm talking about. A couple weekends ago, I took my sis and her boyfriend to Old Town San Diego. When we were walking around, we saw a couple restaurants with gals behind the big window rolling out homemade tortillas and cooking them on a big griddle. They made it look so easy and the tortillas looked so fresh and delicious. I wanted one. I wanted one really bad but we had just eaten lunch so I was full. I made a mental note to make homemade tortillas at some point. 

I tried a recipe from Our Best Bites and they were beyond delicious! The tortillas were really easy to make thanks to my new stand mixer and my new Roul'Pat. Jeez, I LOVE my new kitchen goodies!

No, they weren't all perfectly circular but they were close enough.

I spread one with a little butter, rolled it up and gave it to my boys.

They raved on and on about how tasty they were. 

YUM!

Flour Tortillas

Yield: 10-12 fajita-sized tortillas, 7-8 burrito-sized tortillas or 5-6 large tortillas

Ingredients:

• 2 1/2 c flour
• 1 c very hot water
• 1 tsp Kosher salt
• 1/4 c shortening

Directions:

1. In stand mixer bowl, mix flour and salt.
2. Add shortening and mix well (will look like coarse bread crumbs).
3. Add hot water (45 seconds in microwave was perfect for me) - should be hot enough to melt shortening but not so hot that it melts the dough.
4. Mix until dough forms.
5. Pinch off small amount of dough and form golfball-sized dough ball. Make 'em bigger if you want bigger tortillas. Ball up remaining dough.
6. Make round tortilla shapes: take dough ball in palm of hand and flatten, maintaining round shape. Place on lightly floured Roul'Pat and roll out to round, tortilla shape. Roll to desired thickness (I prefer thin as they seem less doughy and more tortilla-ey).
7. Preheat non-stick/cast-iron skillet (I used my pancake griddle) to med-low heat. Spray with cooking oil if needed (I didn't use any).
8. Place raw tortilla on preheated skillet and cook until you see large bubbles puff up (if you see small bubbles, your skillet is too hot). When you see large bubbles, flip tortilla and cook another 30-45 seconds. I like to see a little bit of browning on my tortillas but don't over-do it as you can over-cook the tortillas.
9. If eating immediately, stack cooked tortillas on a plate. Otherwise, place in tortilla warmer. If you don't have one, wrap tortillas in damp paper towels, then wrap in foil and keep in warm oven (170F) until ready to eat them. ENJOY!

Source: Our Best Bites