Hummus

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.

Serve with chips, pita bread or veggies.

Ham & Bean Soup

8 cups chicken broth
4 carrots, chopped
1 onion, chopped
1 Tbsp. tomato paste
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.

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 lbs. Chicken breast

¾ cup favorite Caesar dressing

½ 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 a 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 the mixture is hot.

Serve with lettuce on buns.

Poppy Seed Spinach Salad

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

Dressing:

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

Dressing:
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.

Salad:
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.