Pumpkin hummus

•  15 oz can chickpeas
• 2/3 c pumpkin puree
• 1/2 t salt
• 1 t cumin
• lemon juice to taste (about 1/2 a lemon)
• garlic powder
• 1 T oil
• pumpkin seeds, hemp seeds, sunflower seeds, sesame seeds etc, optional toppings

Combine in food processor and add toppings. 

Muddy Buddies Chex mix

• 1 C choc (or pb) chips (try substituting nutella for first 2-4 ingredients)
  
• 1/2 C peanut butter
• 1/4 C butter
• 1 t vanilla
  
• 9 C chex (or other cereal like Cheerios)
• 1 C peanuts
• 1-1 1/2 C powdered sugar

Microwave first 3 ingredients until melted, around 60 seconds. Stir in vanilla. Add cereal and nuts. Add powdered sugar. Let cool. Store in gallon size ziplock bag.

Onion rings (gf)

•  3/4 gluten free 1 to 1 flour
• 2/3 c milk (try less or try sour cream, gluten free flour doesn't soak up liquid as well as regular)
• 1 egg
• 1 T corn starch (I added this to try to help it stick to the onion rings, which did help a lot but still had to make sure the rings get re-coated right away before putting in oil)
• 1 T oil
• 1/4 t salt

• 2 medium onions 
  
• oil for frying 

1. Mix batter and let rest to hydrate flour. Cut onions into rings. Dip onions into batter, draining off excess. Fry in deep fryer or 1 inch of oil in a skillet for 2-3 minutes (until golden). Remove from oil and drain on paper towels.

 

Popcorn

Ingredients

2 T coconut oil or olive oil 

1/2 c popcorn kernels

Salt, to taste

Directions

1. In a large, heavy-bottomed saucepan over medium heat, combine oil and a couple popcorn kernels to test the heat. Cover and wait for kernels to pop, several minutes. Have a serving bowl ready. 

2. Once the kernels pop, turn off burner, remove pot from heat and pour in remaining kernels. Cover again and gentle shake to distribute the kernels evenly. You can wait a few seconds for the kernels and oil to get to the same temperature before returning to heat, if desired. 

3. Put the pot back on burner at medium and cook until popped. You can shake the pan occasionally to try to distribute evening over the heat and tip the lid open occasionally to carefully let out some extra steam (you don't want to steam the kernels or they will be rubbery). If the pot starts to overfill, you can dump some of the finished popcorn into a the serving bowl before continuing to cook the rest. 

4. Once all popcorn is done, you can add salt, to taste and any other topping desired. This website is a good source for toppings and other popcorn recipes: Perfect Stovetop Popcorn - Cookie and Kate

Cheese Fondue, no alcohol

14 oz (3.5 c) cheese (We used swiss and gouda, but swiss and gruyere were recommended. It's better if you buy a block that you shred yourself for this as pre-shredded cheese can create a different consistency.)

2 T. cornstarch

1 C. low-sodium, good-quality chicken broth

dash lemon juice (this acid is essential as a replacement for the usual wine)

1 T pressed garlic 

1/4 t. white pepper

1/4 t. nutmeg

dash paprika

1/4 t "Mirador" seasoning (we didn't add this, it's a Swiss spice blend not easily available in the US. Could try other spice blends). 

_______________________________________________________________________

1. Toss cheeses with cornstarch

2. Heat chicken broth, lemon juice, and garlic in fondue pot (or saucepan) to a simmer. Add cheese gradually, stirring constantly, but not too quickly. A wooden spoon stirring in an S shape pattern is great, scraping the bottom to prevent burning. 

3. Add spices once the cheese is melted, it should be the consistency of warm honey. Can add more cheese to thicken consistency. Remove to table, can keep on a low heat setting or it's fine without heat for awhile if you can't keep it warm with a special fondue flame or outlet close enough to the table. 

4. Serve with broccoli, cauliflower, carrots, apples, chicken sausages, bread, potatoes, etc.

5. Emily's favorite part is if you drop your food in the pot, you have to give your neighbor a kiss. 

Virginia Crab Cakes

Ingredients:

- 1 large egg, beaten
- 1 tablespoon mayonnaise
- 1 teaspoon ground mustard
- 1 teaspoon seafood seasoning
- 1 teaspoon prepared mustard
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

- 1 lb lump crabmeat, drained
- 2 slices white bread, finely crumbled (about 1 1/2 cups)
- 3 tablespoons canola oil

Directions:

In a large bowl, mix the first eight ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-inch-thick patties.

Heat oil in a skillet over medium-high heat. Add crab cakes in batches; cook until golden brown, 2-3 minutes on each side.

Bacon strips with Dijon Mustard

1/2 lb (6-7 slices) bacon (Thick-style is best)
2 T. mustard (Dijon is best)
1/2 c. brown sugar

Line a cookie sheet or pan with aluminum foil so that the foil extends over all four sides.

Cut bacon slices into thirds. Spread one side of each strip of bacon with mustard.

Break apart any lumps of sugar and place on a plate. Dip the mustard side of bacon into the brown sugar and place on cookie sheet with sugar side up. Do not overlap strips, it will be very sticky.

Bake at 350 degrees for 15-20 minutes or until golden brown. Watch carefully the last few minutes to prevent burning, but it needs to be crispy so don't under-cook it either.

It will be very sticky so serve on a single layer, on a plate that it won't stick to.

Potato Skins

Yum! 

Ingredients:

- 4 large baking potatoes, baked

- 3 tablespoons canola oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper

- 8 bacon strips, cooked and crumbled
- 1 1/2 cups (6 oz) shredded cheddar cheese

- 1/2 cup sour cream
- 4 green onions, sliced

Directions: 

Cut baked potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell. Save pulp for another use. Place potato skins on a greased baking sheet.

In a small bowl, combine the canola oil, Parmesan cheese, salt, garlic powder, paprika, and pepper. Brush over both ides of the potato skins.

Bake at 475F for 7 minutes or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.

Oven Roasted Asparagus

Ingredients:

- 1 bunch thin asparagus spears, trimmed
- 3 tablespoons olive oil

- 1 1/2 tablespoons grated Parmesan cheese (optional)
- 1 clove garlic, minced (optional)
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper

- 1 tablespoon lemon juice (optional)

Directions:

Preheat oven to 425 degrees.

Place the asparagus in a mixing bowl. Drizzle with olive oil and toss to coat.

Sprinkle the asparagus with Parmesan cheese, garlic, salt, and pepper. Arrange the spears on a baking sheet in a single layer.

Bake until just tender, 12-15 minutes depending on thickness. If desired, sprinkle with lemon juice just before serving.

Lime Avocado Hummus

Ingredients:

- 1 teaspoon whole peppercorns

- 1 can (15oz) garbanzo beans or chickpeas, rinsed and drained
- 1 medium ripe avocado, peeled and pitted
- 1/2 cup fresh parsley sprigs
- 1/2 cup olive oil
- 1/4 cup grated Romano cheese
- 1/4 cup fresh cilantro leaves
- 1/4 cup lime juice
- 1 garlic clove
- 1/2 teaspoon sugar
- 1/4 teaspoon salt

Directions:

Place peppercorns in food processor; process until ground. Add remaining ingredients; process 2-3 minutes longer or until smooth. Serve with tortilla chips.

Spiced Mixed Nuts

Ingredients:

- 1 large egg white
- 2 teaspoons vanilla extract

- 4 to 5 cups mixed nuts (almonds, pecan halves, walnuts, cashews, peanuts, etc.)

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 to 4 teaspoons ground cinnamon
- 1 to 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt

- 2 tablespoons water

Directions:  

In a large bowl, whisk together the egg white and vanilla until blended. Stir in the nuts.

In a small bowl, mix the sugars, spices, and salt. Add to nut mixture; toss to coat.

Transfer to a greased 3-quart slow cooker. Cook, covered, on high for 1 1/2 hours, stirring every 15 minutes. Stir in water. Cook, covered, on low for another 20 minutes.

Spread onto waxed paper. Cool completely.

Strawberry Corn Salad

Ingredients:

- 3 to 4 ears very fresh white sweet corn (or 11oz can white sweet corn, drained)
- 1 pint fresh strawberries, hulled and sliced (probably needs 2 T maple syrup to help sweeten)
- 1/2 cup fresh basil, minced (try spinach instead)

- 2 tablespoons gourmet sunflower oil (or extra-virgin olive oil)
- 3 tablespoons white balsamic vinegar (or rice wine vinegar, or other mild clear vinegar)
- 2 teaspoons poppy seeds
- 1 teaspoon white pepper (or extra-fine ground black pepper)

Directions:

In a large bowl, cut the kernels from the cobs, tossing to break apart. Stir in strawberries and greens. 

In a small bowl, whisk together remaining 4 ingredients until well combined.

Toss corn, strawberries, and basil with dressing. Serve immediately.

Sun-Dried Tomato Hummus

Ingredients:

- 1/2 of an 8.5-oz jar of sun-dried tomatoes in olive oil

- 3 cups Essential Everyday dried garbanzo beans, cooked and cooled
- 1/4 cup pesto sauce (optional)
- 1/4 cup tahini
- 1 teaspoon salt

- 1/4 cup olive oil (reserved from sun-dried tomatoes)
- 1/4 cup water

Directions:

In a food processor or blender (food processor works better), process tomatoes until finely chopped.

Add beans, pesto, tahini, and salt. Process until smooth.

With processor running, slowly add oil and water until combined and smooth.

Garlic Knots

Here's an easy method to fancy up refrigerator biscuits. Be brave and use a whole teaspoon of garlic powder if you really need to ward of vampires, otherwise 1/2 to 3/4 teaspoon will be plenty.

Ingredients:

- 1 tube (12-16oz) refrigerated buttermilk biscuits

- 6 tablespoons canola oil
- 1/4 cup grated Parmesan cheese
- 1/2 to 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley flakes

Directions:

Cut each biscuit in half. Roll each piece into a rope and tie in a knot, tucking the ends under. Place 2 inches apart on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until golden brown.

In a medium bowl, combine the remaining ingredients. Toss gently with the warm knots to coat.

Cheese-Filled Garlic Rolls

These are easy to make using a loaf of frozen bread dough, with the fun surprise of melted cheese in the middle.

Ingredients:

- 1 loaf (1 lb) frozen bread dough, thawed
- 3 pieces of mozzarella string cheese, each cut into 6 pieces for a total of 18 chunks of cheese

- 3 tablespoons butter, melted
- 2 teaspoons minced fresh parsley (or equivalent dried)
- 1 garlic clove, minced (or equivalent dried)
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes

- 2 tablespoons shredded Parmesan cheese

Directions:

Divided dough into 18 portions. Shape each portion around a piece of a piece of cheese to cover completely; pinch edges to seal.

Place each roll in a greased muffin cup, seam side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 350 degrees. In a small bowl, mix the melted butter, parsley, garlic, Italian seasoning, and pepper flakes. Brush over rolls; sprinkle with Parmesan cheese.

Bake 14-16 minutes or until golden brown. Cool for 5 minutes before removing from pans.

Spinach Artichoke Dip

Ingredients:

- 1 jar (12 oz) roasted sweet red peppers, or 1 diced red pepper
- 1 jar (6.5 oz) marinated quartered artichoke hearts

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 8 oz mozzarella cheese
- 6 oz shredded Asiago cheese
- 6 oz cream cheese, softened and cubed
- 4 oz crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil (or equivalent dried basil)
- 1/4 cup finely chopped red onion (or equivalent dried onion)
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced

- assorted chips, crackers, and breads

Directions:

Drain peppers, reserving 1 tablespoon liquid. Chop peppers.

Drain artichokes, reserving 2 tablespoons liquid. Coarsely chop artichokes.

In a 3-quart slow cooker coated with cooking spray, combine the spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers. Stir in reserved pepper and artichoke liquids.

Cook, covered, on high setting for 2 hours, checking occasionally.

Stir dip, then cook, uncovered, for 30-60 minutes longer. Stir before serving with crackers, etc.

Twice Baked Potatoes

This recipe can easily be doubled; the potatoes freeze well.

Ingredients:

- 6 large baking potatoes

- 1/4 pound sliced bacon, diced
- 1 medium onion, finely chopped

- 6 tablespoons butter
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup (4 oz) shredded Cheddar cheese

Directions:

Preheat oven to 400 degree. Scrub the potatoes and pierce them with a fork along one side only. Place on a baking sheet. Bake for 45-50 minutes, or until tender.

Meanwhile, cook bacon in a skillet over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender, then set aside.

When potatoes are cool enough to handle, cut a thin slice off the top of each potato. Carefully scoop out the pulp with a small spoon, leaving a thin shell.

In a small bowl, mash the potato pulp with the butter. Stir in the milk, egg, salt, and pepper. Stir in the cheese, bacon, and onion.

Spoon into the potato shells. For potatoes to be eaten immediately, place on a baking sheet and bake at 400 degrees for 15-20 minutes or until heated through. Potatoes can also be frozen, then baked (without thawing first) at 350-375 degrees for about 40 minutes.

Asparagus Salad with Lemon Vinaigrette

Ingredients:

- 1 tablespoon salt

- 3 pounds asparagus, woody ends trimmed

- finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice, strained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher or coarse salt
- 1/4 teaspoon freshly ground black pepper

- 2/3 cup mild olive oil

- 1 tablespoon chopped fresh chives

Directions:

Fill a wide 6- to 8-quart saucepan about one-third full of water. Add the salt and bring to a boil. Add the asparagus, return to a boil, then reduce the heat to low and simmer just until tender, 3-4 minutes for thin stalks and up to 7 minutes for thick stalks. Drain.

In a medium bowl, whisk together the lemon zest, lemon juice, mustard, sugar, salt, and pepper. Add the olive oil in a very thin, steady stream, whisking vigorously as the oil is added. Continue to whisk until all the oil is added and the mixture has thickened a bit.

Drizzle the vinaigrette over the asparagus. Sprinkle with chopped chives.

The asparagus can be cooked up to a day ahead and refrigerated. The vinaigrette can be made up to 3 days ahead and refrigerated separately. Bring both to room temperature before serving.

Spicy Cheese Bread

Ingredients:

- 1 cup shredded mozzarella, Jack, or Swiss cheese
- 1 cup shredded Colby or Cheddar cheese

- 1 piece (6") of French bread, split
- 2 tablespoons butter

- 1/2 small red or yellow onion, finely minced (or equivalent dried minced onion
- 1 teaspoon rosemary
- 1 teaspoon garlic salt
- 1 teaspoon Pasta Sprinkle

- crushed red peppers, optional

Directions:

Turn oven to low broil.

Combine cheeses in a large bowl.

Butter bread lightly but thoroughly. Place bread on cookie sheet.

Sprinkle onion over bread. Shake on half of the spices. Mound the cheese on the bread, being careful to cover bread evenly.

Sprinkle on the other half of the spices. Dust with crushed red peppers, if desired.

Place bread in oven. Watching carefully, broil for 5-7 minutes or until cheese is bubbly brown and bread is crispy.

Remove bread from oven, cool briefly, slice into 2-inch pieces, and serve.

Italian Nachos

Ingredients:

- 1 lb bulk Italian sausage
- 1/2 lb pepperoni, sliced
- ground cayenne pepper, to taste (optional)
- minced dried onion, to taste

- 4-8 oz spaghetti sauce
- 4-8 oz salsa

- 1/2 package (total 9 oz) tortilla chips
- 2 cups crumbled feta cheese (optional)
- sliced jalapeno peppers, to taste
- black olives, drained and sliced, to taste
- sour cream, to taste

Directions:

Heat a large skillet over medium-high heat; add the Italian sausage, sliced pepperoni, ground cayenne pepper, and minced dried onion. Cook and stir until the sausage is well-browned and cooked through (about 8 minutes). Drain fat from skillet.

Stir in the spaghetti sauce and salsa. Cook until meat and sauce are hot (about 5 minutes).

Spread the tortilla chips on a very large platter. Spoon the hot meat sauce evenly over the chips and top with the feta cheese, jalapenos, black olives, and sour cream.