Trader Joe's Hummus

I got this Trader Joe's Hummus Rendition from www.sweetannas.com...and I'm addicted

Ingredients:
2 can garbanzo beans (chick peas)
drained (about 3 cups)
1 tsp garlic, minced
6 Tbsp Extra Virgin Olive Oil
2 Tbsp tahini (sesame paste)
1 1/4 tsp salt
zest of 1 large lemon (I've never put this in)
Juice of 2 large lemons (I use 1/4 cup bottled juice)
1/4 tsp cumin
1/2 tsp crushed red pepper
about 1/2 cup hot water (I used 3/4 cup)

Run all ingredients except water in food processor for 3-4 minutes.  After 30 seconds start adding water till you reach desired consistency.  Process until smooth and creamy.  Make a tad bit runny, it will set up in fridge.  Put in container and chill for several hours so flavors meld.  Before serving, drizzle with a little bit of extra virgin olive oil and sprinkle with crushed red pepper flakes.  (for true Trader Joe's copy, top with pine nuts, dried parsley and dehydrated red pepper!)
Serve with veggies, crackers or pita chips.

I have cooked by own chickpeas and I used the juices in place of the water, which was yummy.

Scentsy Party Appetizers

Who needs a main dish when you have so many awesome appetizers.  Whether it be a baby shower, bridal shower or you are hosting a Scentsy Party (or something of the like)  this is the post for you!

Bacon Wrapped Water-Chestnuts

2 cans Whole Water Chestnuts (I had to use sliced last night and it still worked)
1 1/2 pkg sliced bacon (I like thinner smoked ham)
Wrap bacon around chestnut and secure with a toothpick.  Place on cookie sheet (my genious sister Caitlin lays tinfoil down first and now so do I)  Cook for about 1 hour at 350 or until bacon is getting crispy. 
Mix:
1/2 cup brown sugar 
1 1/2 cup catsup
Sometimes I throw in a bit of Worcestershire Sauce

Dip each piece into the sauce and place back on the cookie sheet, before serving put back in the oven for about 15 to 20 minutes to heat and serve.  These are crowd pleasers!!!

Fruit Dip

1 8oz pkg Cream Cheese
1 container Marshmallow Cream
3 Tablespoons Sugar
3 Tablespoons of Orange Juice (if handy I throw it in)
red food coloring

Mix, chill and serve with fresh fruit--goes the best with strawberries, grapes and apples...at least that is what I like.

Tomato Basil Bagette Appetizers...

I don't know the fancy name...
Slice french bread or bagette (for smaller bits) and place on cookie sheet
Spray olive oil pam spray on each piece or spread pesto on each piece (I like the pesto the best...Caitlin used a Basil pesto that comes in a squeeze tube and that was great)
Place a slice of tomato on each piece
Sprinkle basil over top
Sprinkle a bit of Parmesan Cheese on top
Spray again with Olive Oil Pam Spray
Cook in oven until toasted (I prefer them lightly toasted...last night they were darker than what I like)
These are great with any Italian dish you make too as a side

Tortilla Roll-Ups

6 large Tortillas
1 Pkg Cream Cheese
1 can green chilis
1 can black olives
1 cup shredded Cheddar Cheese (about)
Deli Ham

Mix cream cheese and green chillis (I usually don't add the whole can cause my family doesn't like spicey).  Add chopped olives and shredded Cheddar.  Spread all over your tortilla (as thick as you like) and then place slices of ham over top to cover tortilla.  Roll up tightly and place them in the fridge to chill.  Before serving pull them out and slice them (1 inch to 2 inch thick) and plate them.  Yum!



Sausage Stuffed Loaf- Taste of Home

2 loaves frozen bread dough (1 pound each)

1 pound Italian sausage

1 package (10 oz) frozen spinach, thawed squeezed dry

2 cups mozzarella cheese

2 cups swiss cheese

1/4 cup Parmesan cheese

1 tsp dried oregano

1/2 tsp garlic powder

2 TBS butter

1 egg lightly beaten

Thaw bread dough until doubled in size. Cook sausage, drain, add spinach, cheese, oregano, and garlic and then set aside.

Roll each bread into 14 in by 12 in rectangle. Put sausage in middle, gently press down and then bring edges up and pinch to seal. Place seam down on cookie sheet and form into crescent shape. Brush with egg. Bake 350 for 20-25 minutes. Let stand 5-10 minutes before cutting.

Crab Cream Cheese Wontons- Sarah Gunn

Crab Cream Cheese Wontons
1 pkg cream cheese
1 can crab
2 t soy sauce or to taste
¼ cup diced green pepper (if you like spicy- jalapeño)- to taste
Minced garlic to taste (2-3 tsp)
1 tsp garlic powder
1 tsp onion powder
(all of the spices are to taste)
1 pkg wonton wrappers
Put quarter size dot of above mixture in the middle of wonton wrapper. Moisten edges with water and then fold wrapper to make triangle. Make sure you seal really well or else you will regret it later. Fold the two corners of the triangle to tip of triangle. After you have made sure that you have sealed the wonton to keep them from leaking you can deep fry in hot oil. I would suggest using a splash guard.

Bridgecamp Bean Dip

Bridgecamp Bean Dip

1 15 oz can black eye peas, drained
1 11 oz can white shoepeg corn, drained
2 chopped avocados
1 c chopped tomatoes
2/3 c chopped cilantro
2/3 c chopped green onion
Mix above ingredients. Mix in dressing just before serving. Add only half at first and then add more for desired consistency. Be sure to drain the peas and corn really well. I prefer only adding half of the peas and corn unless doubling the recipe.
DRESSING:
¼ c olive oil
¼ c red wine vinegar
2 garlic cloves- minced
1 t cumin or taco seasoning
½ tsp salt
Serve with tortilla chips.

Bacon & Tomato Cups

Bacon & Tomato Cups8 slices bacon (ham or spinach work great as well)
1 tomato, chopped
1 small onion, chopped
3 ounces shredded Swiss cheese
½ cup mayo (this is usually to much, use just enough to moisten the ingredients)
1 t dried basil
1 16 ounce can refrigerated buttermilk biscuit dough- I like using flaky
Preheat oven to 375. Lightly grease muffin pan (mini is fun for appetizers)
In a skillet over medium heat cooked bacon to crisp and drain on paper towel. In same pan cook onion until tender. Crumble bacon and mix with tomato, cooked onion, Swiss cheese, mayo, and basil. (I add an egg for extra texture)
Separate biscuits into halves horizontally. Place each half into muffin tin cups. Fill biscuit with mixture.
Bake 10-12 min or until golden brown.