Friday, October 30, 2009

apple caramel dip

I found this awhile back online... have no idea where, but oh so glad I did.

Apple Caramel Dip

block of cream cheese or two, room temperature
container caramel apple dip (sold in produce)
package of Heath bits (by chocolate chips)
red and green apples

Spread cream cheese into thinish rectangle. (I use almost two blocks)

Top with container of caramel apple dip. I warm it in the microwave for maybe 30 minutes or so.

Sprinkle with about 1 cup of Heath bits.

Surround with alternating red and green apples.

Easy peasy. :)


Because you can't post a Naan recipe without a Hummus recipe, right? I got this one from MckMama. It is cut and paste from her post word for word, so go check out her blog for more details.


1 16 oz can of chickpeas (also known as garbanzo beans)

the liquid from said can of chickpeas

4 tablespoons lemon juice (or lime if you want to get crazy)

1 1/2 tablespoons tahini (sesame seed paste: unless you're really crafty, you'll probably just want to buy rather than make this)

2 crushed garlic cloves

1/2 teaspoon sea salt

2 tablespoons olive oil

Dump all of the ingredients into your blender. Or set them in nicely, whichever you'd rather. Blend into a nice paste. Serve immediately with fresh, warm or toasted pita bread, as a spread on a sandwich (I especially love it with tomatoes and cucumbers on toast with fresh basil) or cover and refrigerate.

I use hummus for our MSC almost exclusively as a dip for fresh veggies. They love it and will eat insane amounts of fresh carrots simply for the love of the hummus.


This Indian bread is divine with hummus. I should probably put that recipe up too, eh? ;o)

I got the recipe from so I linked the name to it. Go to the link to see hints and tips for making it.


Prep Time: 30 Min
Cook Time: 7 Min
Ready In: 3 Hrs

Original Recipe Yield 14 servings

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.During the second rising, preheat grill to high heat.
4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Nutritional Information
Amount Per Serving Calories: 211 Total Fat: 4.5g Cholesterol: 24mg

Thursday, October 29, 2009

'Tis the season

Okay ladies! I'm putting out a recipe call! I would love some new pumpkin recipes! Bars, cookies, cupcakes, pies, pancakes, I love them all. Do you have any delicious pumpkin recipes to share?

Tuesday, October 27, 2009

Pumpkin dip

I got this from my friend Nickie's blog (the same Nickie with the awesome sticky bun recipe) and she said I could put it on here. One of the reasons fall is my favorite season is because I love all things pumpkin. Pumpkin pancakes, pumpkin cookies, pumpkin pie... and now I'm adding pumpkin dip. Oh for yum!

2 8oz cream cheese
1 16 oz can pumpkin
2 tsp. cinnamon
1 tsp nutmeg
powder sugar
Mix/Beat all ingredients together.
Add Powder sugar to your taste of liking.
It will make 4 Cups of dip!

Tuesday, October 20, 2009

White Chicken Chili

Also easy to do in the crockpot but it really takes no time at all on the stove...

2 cups of cooked shredded or cubed leftover chicken
2 or 3 cans of great northern beans (you can use dried if you want to mess with them; it just takes longer).
2 cans chopped green chiles
4 cloves of minced garlic
1 medium yellow onion, diced
2 cups of chicken broth (use less or more depending on how thick you like your chili)
salt, pepper, garlic powder, cumin, and parsley to taste
2 T olive oil
1 cup corn kernels
1 pkg cream cheese, cut into cubes (low fat is fine)
1 cup cooked white rice (optional - but we love it - definitely thickens it up)

Start off by sauteeing the onions and garlic in the olive oil. Add the chicken (if you use raw, then cook it through). Add the green chiles, chicken broth, corn, and bring to a simmer. Stir in the cream cheese cubes until melted. Stir in the rice and season to taste. My mom always adds coriander but I never seem to have any so I mostly use cumin.

This is super fast if you use canned beans (I buy GV brand) and leftover chicken.

Optional: Serve with shredded cheese and sour cream on top!

Crockpot Split Pea Soup

Easy and cheap... this made a lot for us so I froze half of it for later. :)

2 16 oz bags of dried split peas
1 pkg of kielbasa sausage, diced (I usually buy the turkey stuff - cheap and healthy)
1 lg yellow onion, diced
2 cups of carrots, diced (I shredded in the mini-processor instead)
3 cloves of garlic, minced (also used the mini-processor here. Love that thing!)
Salt, pepper, and chicken bouillon to taste
8-9 cups of water

Wash peas in hot water and add all ingredients to the crockpot. The original recipe I splurged on called for 1 bag of peas and 6 cups of water, but 8-9 cups is all my big crockpot would hold - I ended up with a thick soup, which is how I like it anyway. You could always halve the recipe and use less water.

Cook on high for about 4 hours (I started stirring it after 3 hours to help peas mush up) until peas are mushy. Serve with cornbread. Some people like to drizzle olive oil on top... :)

I think I spent around $5...

Sunday, October 18, 2009

White Cheddar Fondue

I looked and I can't find where Brad got this recipe from, so I can't give out the credit for it. But I love it. A lot. It is fabulous with a baguette. We usually have it with steak and asparagus because they also taste good in the fondue. :o)

Cheddar Cheese Fondue
4 Servings

2 Tbs butter or margarine
3 Tbs flour
2 cups milk
1 lb. ripe WHITE cheddar cheese, finely diced

Melt butter/margarine in fondue pot. Add flour, stirring until smooth. Add milk very slowly, stirring constantly. Add salt to taste. Add paprika and nutmeg to taste.

Cook for 3-4 minutes over low heat. Add cheese a bit at a time, making sure it melts before adding more.

Saturday, October 17, 2009

Sticky buns

I got this from my friend Nickie. I think I will make it our new traditional birthday breakfast treat. Yum-my.

1 pkg frozen rolls (about 20-24)
1 small pkg butterscotch pudding (non-instant)
1 c nuts, chopped
1 c brown sugar
3/4 tsp cinnamon
6 T butter, melted

Put chopped nuts in bottom of a large greased bunt pan. Put frozen rolls on top of nuts. Mix pudding, cinnamon, and brown sugar and sprinkle on top of rolls. Drizzle butter over all. Cover with towel and leave overnight. Bake in the morning at 350 for 30-40 minutes, covering with foil after 20). Release immediately from pan.

A few thoughts of mine: 1) I used some rolls that I made and froze and it still worked great. I also used instant vanilla pudding because I didn't have any other on hand and it still was yummy, though the butterscotch might give it a more caramel taste. Also, I forgot to tip the pan over immediately and it pretty much stuck in the pan. Be sure to get them out quick!

Super yummy, super fast, and do easy to just pop in the oven in the morning. Give it a try!

Wednesday, October 14, 2009

cheesy stuffed shells

Just wanted to share the recipe from dinner tonight. It was loaded with veggies (zucchini, carrots, celery, tomatoes, spinach) and included tofu for the protein. It was yummy and my kids ate it up.