Wednesday, January 28, 2015


1 pound slow cooker chickpeas, cooked & cooled
2 cloves garlic, minced
1 ½ tsp. kosher salt
5 Tbsp. freshly squeezed lemon juice
¼ cup water
1/3 cup tahini, stirred well
¼ cup extra-virgin olive oil

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.

Ham & Bean Soup

8 cups chicken broth
4 carrots, chopped
1 onion, chopped
1 Tbsp. tomato poaste
2 tsp. Italian seasoning
1/4 tsp. salt
1 lb. 16-bean-soup-starter pkg.
1 lb. cooked ham, chopped
1 14.5-oz can diced tomatoes, undrained

Combine all ingredients except ham and tomatoes in large slow cooker; cover.  cook on low for 8 - 10 hours.  Stir in ham and tomatoes; cover and cook 15 minutes longer until hot.  Season with pepper to taste.

Saturday, January 17, 2015

Salted Nut Rolls

1 yellow cake mix
2/3 cup cold butter
1 egg
3 ½ cups miniature marshmallows
12 oz. peanut butter chips
2/3 cup Karo syrup
¼ cup butter
1 tsp. vanilla
Salted peanuts

Preheat oven to 325°.

Pour cake mix into large mixing bowl.  Cut in cold butter with a pastry cutter; mixture will be crumbly.  Add egg and mix.  Spread on jellyroll pan and bake for 10 – 12 minutes, should be VERY light with a few golden spots.  While keeping pan in the oven, spread marshmallows evenly over the top and bake for 5 more minutes.  Let cool.

In microwavable bowl, combine chips, Karo, and butter.  Slowly melt in microwave for up to 3 minutes, stirring after each 30 seconds to a minute (watch closely as chips can burn).  Add vanilla, mix and spread on top of cooled marshmallow cake.  Press salted peanuts into mixture (can leave partially without nuts for those who don’t like them).

Refrigerate overnight to set.

Chicken Caesar Sliders

2 pounds boneless skinless chicken
¾ cup favorite Caesar dressing
1/2 cup shredded Parmesan cheese
¼ cup parsley, fresh or dried
½ teaspoon ground pepper
2 cups romaine lettuce, shredded
12 slider buns 

Place chicken in slow cooker, cover and cook on low heat for 4-6 hours.  Shred chicken, leaving any remaining broth.  Pour dressing (enough to coat well), Parmesan cheese, parsley, and pepper over the top.  Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.  Serve with lettuce on buns.

Tuesday, January 6, 2015

Poppy Seed Spinach Salad

Baby spinach leaves
Cucumber, sliced
Strawberries, quartered
1 large can Mandarin oranges
Sliced purple onion
Sugared slivered almonds


1 cup mayo
1 cup oil
1/2 cup sugar
1/2 cup rice wine vinegar
2 Tbsp. poppy seeds

Whisk dressing in gredients together.  Toss enough dressing to coat salad ingredients.

Poppy Seed Salad

1/2 cup sugar
1 tsp. salt
1 tsp. dry mustard
1 Tbsp. onion, pureed
1 Tbsp. poppy seeds
1/2 cup red wine vinegar
1 cup oil

Combine all dressing ingredients and refrigerate overnight to meld flavors together.

1 lb. bacon
2 heads green leaf lettuce
1 head iceberg lettuce
1 lb. Swiss cheese, grated
1 small carton small curd cottage cheese

Cook bacon and crumble into small pieces.  Wash and tear lettuce; toss with cheeses and bacon and dressing just before serving.

Friday, December 19, 2014

Minestrone Soup

1 lb mild pork sausage
6 cups water
2 beef bouillon cubes
1 large onion chopped
2 large carrots sliced
2 large celery ribs. sliced
1 can (28 ounce) tomatoes pureed
2 cans (8oz each) tomato sauce
1 Tablespoon dried parsley flakes
1/2 tsp crushed basil
1 tsp crushed oregano
salt and pepper to taste
garlic salt to taste
(last 3 ingredients to be added later)
1 can kidney beans drained
1 can of cut green beans drained
1 cup uncooked macaroni noodles

Brown pork sausage and drain. Put sausage and all ingredients listed above in crock pot except for the last 3 ingredients. Cook on High 5-6 hours. One hour before serving add the last three ingredients and cook until noodles are tender. Serve with grated parmesan cheese.