How to… Chiffonade

March 4, 2010 by Holly

So this only sounds fancy schmancy. (is that really a word?) But it’s really just little strips or ribbons. And I know alot of you probably know what it is, but just in case, here’s a little demo…

I used fresh basil leaves, my favorite thing to chiffonade.

Stack leaves in a stack:

Roll up snugly..

Using a sharp knife, cut into thin strips…

And there you have it.. chiffonade!

Filed Under: DIY / How to...

Definitely Devil’s Food Cake with Chocolate Silk Frosting

March 1, 2010 by Holly

Have you ever tried a new recipe and immediately KNEW it was going to be the best of that type you’d ever had/made? THIS is one of those recipes. I made this cake for Valentine’s Day. I took a picture of a piece before dinner and my husband says “Can I try a bite?” I turned around and the giant piece was almost finished off! I don’t normally like incredibly rich desserts, but this was so rich without being overly sweet. And VERY chocolatey. The recipe came from The Sweeter Side of Amy’s Bread. I made only a few minor adjustments. You should REALLY go buy this book. I love it. So, go make this for someone you love, and there will no way for them to doubt your devotion. : )

DEFINITELY DEVIL’S FOOD CAKE

5 oz unsweetened chocolate, chopped

1/2 cup plus 1 T sour cream

1/3 cup cocoa powder

2 1/2 tsp baking soda

1 1/2 cups boiling water

2 cups cake flour, sifted

1/2 tsp kosher salt

4 large eggs

2 1/2 tsp vanilla extract

3/4 cup unsalted butter, slightly softened

1 3/4 cup brown sugar, firmly packed

Preheat oven to 350 degrees. Spray and flour 2 nine inch cake pans, line bottom of pans with a parchment liner.

Melt the chocolate (microwave is fine) and set aside to cool.

In a large bowl, whisk together the sour cream, cocoa, and baking soda until it is a smooth paste. Very gradually add the boiling water, whisking until fully incorporated.

In a separate bowl, combine the cake flour and salt and whisk them together. In a small bowl, whisk the eggs and vanilla.

Using an electric mixer with paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 2 to3 minutes. Add the melted chocolate, which should be pourable but not too hot. Continue mixing until the chocolate is completely incorporated, scraping the sides and bottom of the bowl as needed. Add the eggs gradually, mixing well after each addition.

Turn mixer down to medium-low and add the flour in 3 parts, alternating with the liquid mixture. Begin with the flour and end with the liquid. Mix until evenly incorporated. This is a very thin batter, so there isn’t much danger of over mixing it.

Divide batter into the 2 prepared pans. Bake for about 35 minutes. Cake should almost pull away from the edge of the pan and a toothpick inserted into the center should have a few moist crumbs.

Cool in pans on a rack for 10 minutes, then invert on a rack sprayed with cooking spray. (top side up)

Cool completely before frosting.

CHOCOLATE SILK FROSTING

Because of the high percentage of solid chocolate, this cake keeps best at room temp. It will become hard in the fridge. (though still divine)

3 cups semisweet chocolate chips

1 1/2 cups confectioner’s sugar

3/4 cup cocoa powder

2 cups unsalted butter, slightly softened

1 tsp vanilla extract

1/8 tsp kosher salt

Melt chocolate chips in double boiler or in the microwave. Set aside to cool. In another bowl, sift together the sugar and cocoa powder.

In a mixing bowl, using an electric mixer with a paddle attatchment, cream the butter at medium speed until it’s very light but not too soft, about 2 minutes. Add the sugar mixture and continue to mix on low speed until sugar and cocoa have been well incorporated.

Add the melted chocolate, vanilla, and salt and mix on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to overmix or it will get too warm and runny. (If this happens, just firm up in fridge briefly.) It should be smooth, glossy, and soft enough to spread but still hold a stiff peak. Use immediately or stor in an airtight container at room temp and use within 3 days.

Definitely Devil’s Food Cake with Chocolate Silk Frosting

March 1, 2010

by Holly

Category Cake / Cake Pops

Ingredients

5 oz unsweetened chocolate, chopped
1/2 cup plus 1 T sour cream
1/3 cup cocoa powder
2 1/2 tsp baking soda
1 1/2 cups boiling water
2 cups cake flour, sifted
1/2 tsp kosher salt
4 large eggs
2 1/2 tsp vanilla extract
3/4 cup unsalted butter, slightly softened
1 3/4 cup brown sugar, firmly packed

CHOCOLATE SILK FROSTING

3 cups semisweet chocolate chips
1 1/2 cups confectioner’s sugar
3/4 cup cocoa powder
2 cups unsalted butter, slightly softened
1 tsp vanilla extract
1/8 tsp kosher salt

Instructions

Preheat oven to 350 degrees. Spray and flour 2 nine inch cake pans, line bottom of pans with a parchment liner.
Melt the chocolate (microwave is fine) and set aside to cool.
In a large bowl, whisk together the sour cream, cocoa, and baking soda until it is a smooth paste. Very gradually add the boiling water, whisking until fully incorporated.
In a separate bowl, combine the cake flour and salt and whisk them together. In a small bowl, whisk the eggs and vanilla.
Using an electric mixer with paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 2 to3 minutes. Add the melted chocolate, which should be pourable but not too hot. Continue mixing until the chocolate is completely incorporated, scraping the sides and bottom of the bowl as needed. Add the eggs gradually, mixing well after each addition.
Turn mixer down to medium-low and add the flour in 3 parts, alternating with the liquid mixture. Begin with the flour and end with the liquid. Mix until evenly incorporated. This is a very thin batter, so there isn’t much danger of over mixing it.
Divide batter into the 2 prepared pans. Bake for about 35 minutes. Cake should almost pull away from the edge of the pan and a toothpick inserted into the center should have a few moist crumbs.
Cool in pans on a rack for 10 minutes, then invert on a rack sprayed with cooking spray. (top side up)
Cool completely before frosting.

CHOCOLATE SILK FROSTING

Because of the high percentage of solid chocolate, this cake keeps best at room temp. It will become hard in the fridge. (though still divine)
Melt chocolate chips in double boiler or in the microwave. Set aside to cool. In another bowl, sift together the sugar and cocoa powder.
In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter at medium speed until it’s very light but not too soft, about 2 minutes. Add the sugar mixture and continue to mix on low speed until sugar and cocoa have been well incorporated.
Add the melted chocolate, vanilla, and salt and mix on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to overmix or it will get too warm and runny. (If this happens, just firm up in fridge briefly.) It should be smooth, glossy, and soft enough to spread but still hold a stiff peak. Use immediately or stor in an airtight container at room temp and use within 3 days.

Filed Under: Cake / Cake Pops

Pita Chips & 4 Way Hummus

February 26, 2010 by Holly

This is a great pantry dish, and versatile has never been a better word.

I use dried garbanzo beans (also known as chickpeas) because they are so much cheaper than the canned variety and I don’t care for the sludge canned beans come with.

(For every cup of dried beans, add 3 cups of water, soak overnight or for about 6 hours, boil gently until tender, about 1-2 hours)

Cook up a big batch, and freeze in ziplocks in the quantity needed for your favorite recipes. This hummus can be easily doubled or tripled for a party, or you can do some of each since it’s so cheap and simple!

PITA CHIPS

Pita bread

Olive oil

Salt and Pepper

Cut pita bread in half, opening it up.

Cut each circle into 8 wedges, like a pizza.

Lay out on a cookie sheet in a single layer.

Drizzle with olive oil.

Sprinkle with salt & pepper.

(you could get creative with the seasonings if you want here.)

Bake at 350 degrees for 8-10 minutes, until golden and crisp.

4 WAY HUMMUS

Base:

1 cup garbanzo beans

2 T sesame seeds

2 T sour cream

3 T olive oil

2 T lemon juice

salt and pepper, to taste

Combine all in food processor until well blended.

CILANTRO HUMMUS:

Make base, then add 1/2 cup fresh cilantro leaves and pulse briefly.

ROASTED GARLIC HUMMUS:

Make base as directed, but add 1/4 cup roasted garlic

TOASTED SESAME HUMMUS:

Make base as directed, but top with 2 T toasted sesame seeds*

(you could also toast the seeds in the base.)

*To toast sesame seeds, put in dry skillet over med high heat and stir occasionally, until golden and fragrant.

ROASTED RED PEPPER HUMMUS:

Make base as directed, but add in one roasted red bell pepper.

(This one will be slightly thinner consistency than the others, so if you want you could add more beans or omit the oil.)

Pita Chips & 4 Way Hummus

February 26, 2010

by Holly

Category Appetizers / Dips / Snacks

Ingredients

PITA CHIPS

Pita bread
Olive oil
Salt and Pepper

Hummus Base:

1 cup garbanzo beans
2 T sesame seeds
2 T sour cream
3 T olive oil
2 T lemon juice
salt and pepper, to taste

For CILANTRO HUMMUS:

1/2 cup fresh cilantro leaves

For ROASTED GARLIC HUMMUS:

1/4 cup roasted garlic

For TOASTED SESAME HUMMUS:

2 T toasted sesame seeds

For ROASTED RED PEPPER HUMMUS:

1 roasted red bell pepper.

Instructions

Make the pita chips:

Cut pita bread in half, opening it up.
Cut each circle into 8 wedges, like a pizza.
Lay out on a cookie sheet in a single layer.
Drizzle with olive oil.
Sprinkle with salt & pepper.
(you could get creative with the seasonings if you want here.)
Bake at 350 degrees for 8-10 minutes, until golden and crisp.
Make the Hummus base:
Combine all in food processor until well blended.
To make one of the other flavors, just add in the additional ingredient.

Filed Under: Appetizers / Dips / Snacks

PERFECT Roasted Vegetable Quiche

February 26, 2010 by Holly

This is by far one of my favorite things I’ve ever made. I love, love, LOVE roasted vegetables.

I could eat them three times a day I think! The first time I made this quiche I did a higher amount of vegetables and less custard. This time I used a little more restraint and I also made it to fit in a standard pie pan since some of you may not own a quiche pan. I used my favorite pie pan, which is a deep dish, but you could definitely use a standard pie pan, you just won’t have that extra piece of crispy crust at the top.

ROASTED VEGETABLE QUICHE

6 mushrooms, (about 6 oz), quartered

1 small red onion, chopped small

1 red bell pepper, chopped small

1 zucchini, chopped small

1 roma tomato, chopped small

1 T olive oil

salt & pepper

1 tsp herbs de Provence

pie crust, unbaked

1/4 c fresh basil, chopped or chiffonade

4 eggs

1 cup half and half (you could use 1/2 cup heavy cream and 1/2 cup milk)

1/2 cup grated parmesan

Lay vegetables on a baking sheet in a single layer.

Drizzle with olive oil, sprinkle with salt, pepper, and herbs de Provence.

Cook at 400 degrees for about 15 minutes.

Vegetables should be softened but not completely mushy.

Pour vegetables into pie crust and add basil.

Whisk together cream, eggs, and parmesan cheese.

Pour over vegetables in pie crust.

Bake at 400 degrees for 40-45 minutes, until set but not rubbery.

Serve lukewarm or room temperature.

And if you’ll excuse me… this piece has my name all over it.

PERFECT Roasted Vegetable Quiche

February 26, 2010

by Holly

Category Meatless Main Dishes

Prep Time

15 minutes

Cook Time

1 hour

Total Time

1 hour, 15 minutes

Ingredients

6 mushrooms, (about 6 oz.) quartered
1 small red onion, chopped small
1 red bell pepper, chopped small
1 zucchini, chopped small
1 roma tomato, chopped small
1 T olive oil
salt & pepper
1 tsp herbs de Provence
pie crust, unbaked
1/4 c fresh basil, chopped or chiffonade
4 eggs
1 cup half and half (you could use 1/2 cup heavy cream and 1/2 cup milk)
1/2 cup grated parmesan

Instructions

Lay vegetables on a baking sheet in a single layer.
Drizzle with olive oil, sprinkle with salt, pepper, and herbs de Provence.
Cook at 400 degrees for about 15 minutes.
Vegetables should be softened but not completely mushy.
Pour vegetables into pie crust and add basil.
Whisk together cream, eggs, and parmesan cheese.
Pour over vegetables in pie crust.
Bake at 400 degrees for 40-45 minutes, until set but not rubbery.
Serve lukewarm or room temperature.
And if you’ll excuse me… this piece has my name all over it.

Filed Under: Meatless Main Dishes

Pie Crust 101

February 26, 2010 by Holly

This is how I pretty much always make my piecrust. It seems silly so many buy premade piecrust. It’s simple, cheap, quick, easy… why WOULD you buy one? And you can even make some yourself for the freezer. And if you don’t allready have a pastry blender… why? It’s cheaper than those piecrusts in your freezer 🙂 And it’ll come in handy for making biscuits. Now, some like to use shortening, lard, or margarine in their crust, but I swear unsalted butter makes the best, most wonderful and flaky piecrust. So just follow along, I promise it’ll be the best piecrust you’ve ever had. And don’t worry about making the perfect edge. It’s homemade and should look accordingly. And if you really struggle with it, just flop it about and call it a “rustic” pie. (I won’t tell) 🙂

PIECRUST

Makes one piecrust, large enough for a deep dish

1 1/4 cups all-purpose flour

1/2 tsp kosher salt

1/2 cup (1 stick) unsalted butter, COLD

4 T ice water, YES, ICE water

Mix flour and salt together in a bowl.

Cut butter into flour using a pastry blender.

(Push down and turn)

Continue until butter is the size of peas or so.

Drizzle water into bowl, one tablespoon at a time.

Mix in with a fork after each addition.

Stop when the dough is just starting to clump together.

Turn out onto plastic wrap.

You should be able to press together into a ball.

Wrap tightly with the plastic wrap, forming a disc.

Chill in the refrigerator for a half hour to hour.

Remove plastic wrap and place on a lightly floured mat or counter.

Using a rolling pin, roll from the middle outwards in all directions.

Roll out large enough to have a small overhang on pie pan.

Fold into fours.

Place in a pie pan, putting the middle corner in the center of the pan.

Drape into corners of pie pan.

Using kitchen scissors or a knife, cut around edge of pie pan.

Crimp edge with fingers.

See? Wasn’t that easy? Now, if you want some premade ones for the freezer, just make them in disposable pie pans and put in a freezer plastic bag in the freezer.

And if you want a two-crust pie, just double the recipe and crimp the two edges together after filling the pie and topping with the second crust.

*BONUS RECIPE! Use your leftover crust, or even double it, and roll out, cut in strips, brush with melted butter and sprinkle with cinnamon and sugar. Bake at 400 degrees until golden and delicious!

Pie Crust 101

February 26, 2010

by Holly

Category Holiday Recipes Pie

Ingredients

1 1/4 cups all-purpose flour
1/2 tsp kosher salt
1/2 cup (1 stick) unsalted butter, COLD
4 T ice water, YES, ICE water

Instructions

Mix flour and salt together in a bowl.
Cut butter into flour using a pastry blender.
(Push down and turn)
Continue until butter is the size of peas or so.
Drizzle water into bowl, one tablespoon at a time.
Mix in with a fork after each addition.
Stop when the dough is just starting to clump together.
Turn out onto plastic wrap.
You should be able to press together into a ball.
Wrap tightly with the plastic wrap, forming a disc.
Chill in the refrigerator for a half hour to hour.
Remove plastic wrap and place on a lightly floured mat or counter.
Using a rolling pin, roll from the middle outwards in all directions.
Roll out large enough to have a small overhang on pie pan.
Fold into fours.
Place in a pie pan, putting the middle corner in the center of the pan.
Drape into corners of pie pan.
Using kitchen scissors or a knife, cut around edge of pie pan.
Crimp edge with fingers.
if you want some premade ones for the freezer, just make them in disposable pie pans and put in a freezer plastic bag in the freezer.
And if you want a two-crust pie, just double the recipe and crimp the two edges together after filling the pie and topping with the second crust.

Use your leftover crust, or even double it, and roll out, cut in strips, brush with melted butter and sprinkle with cinnamon and sugar. Bake at 400 degrees until golden and delicious!

Filed Under: Holiday Recipes, Pie

Wheatberry Salad

February 24, 2010 by Holly

I love using whole wheat in lots of ways. High in nutrition and fiber, a great food storage item, and more versatile than you might think. You might see the name “wheat berries” more often now, but it is the same thing as wheat kernels. This salad is delicious, healthy and even better I think after it sits and the flavors marry more. I hope you love it too!

WHEAT BERRY SALAD

Serves 6

1 c hard winter wheat berries (wheat kernels)
kosher salt
1 c finely diced red onion (1 onion)
6 T olive oil, divided
2 T balsamic vinegar
3 scallions, sliced thin, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/2 tsp freshly ground black pepper

Place the wheat berries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 T of the olive oil over med-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 T olive oil & the vinegar.

In a large bowl, combine the warm wheat berries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temp.

Source: Barefoot Contessa Family Style

Wheatberry Salad

February 24, 2010

by Holly

Category Salad / Dressings

Persons

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Ingredients

1 c hard winter wheat berries (wheat kernels)
kosher salt
1 c finely diced red onion (1 onion)
6 T olive oil, divided
2 T balsamic vinegar
3 scallions, sliced thin, white and green parts
1/2 red bell pepper, small-diced
1 carrot, small-diced
1/2 tsp freshly ground black pepper

Instructions

Place the wheat berries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for about 45 minutes, or until they are soft. Drain.
Saute the red onion in 2 T of the olive oil over med-low heat until translucent, about 5 minutes. Turn off the heat and add the remaining 4 T olive oil & the vinegar.
In a large bowl, combine the warm wheat berries, onions, scallions, red bell pepper, carrot, 1/2 tsp salt, and pepper. Allow the salad to sit for at least 30 minutes for the wheat berries to absorb the sauce. Season to taste and serve at room temp.

Corn Flake Cookies

February 20, 2010 by Holly

These are a throw back to my childhood. And they’re also my oldest daughter’s favorite cookies. And I love how quick and easy they are to make. Only 5 ingredients and no baking time. I usually hate no-bake cookies. Some are decent enough, but rarely are they as good as a baked cookie in my opinion. These however are as good as they are quick! I hope you love em too!

CORN FLAKE COOKIES

1/2 c sugar
1/2 c corn syrup
1 c smooth peanut butter (or chunky if you prefer)
2 c corn flakes
1/2 c coconut

Stir together sugar and corn syrup in a pot. Bring to a boil over medium high heat.
Add in peanut butter, stir until smooth. Take off the heat and stir in corn flakes and coconut.
Drop by spoonfuls onto wax paper.

Corn Flake Cookies

February 20, 2010

by Holly

Category Cookies

Ingredients

1/2 c sugar
1/2 c corn syrup
1 c smooth peanut butter (or chunky if you prefer)
2 c corn flakes
1/2 c coconut

Instructions

Stir together sugar and corn syrup in a pot. Bring to a boil over medium high heat.
Add in peanut butter, stir until smooth. Take off the heat and stir in corn flakes and coconut.
Drop by spoonfuls onto wax paper.

Filed Under: Cookies

Turkey and Artichoke Panini

February 19, 2010 by Holly

I know, I know.

“Holly, you JUST posted a panini recipe!”

I know.

But this was good.

Really good.

So just try it already.

(For the record, the last one was pretty fabulous though. But this one is good too.)

TURKEY AND ARTICHOKE PANINI

Pugliese Style Artisinal bread (Just make sure it’s something firm that will hold up)

Turkey

Artichoke hearts

Havarti Cheese

Tomatoes

Red onions, sliced

Melted butter

Heat your panini press to medium-high heat. (I use my Cuisinart Griddler).

If you don’t have one, you can use a heavy skillet, and weigh down the sandwiches with another heavy skillet.

Brush one side of bread slices with butter.

Layer ingredients on bread, top with another slice. (Buttered side to the outside…. but you knew that)

Cook sandwiches until seared and cheese is melting. Enjoy!

Turkey and Artichoke Panini

February 19, 2010

by Holly

Category Sandwiches / Wraps

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Ingredients

Pugliese Style Artisinal bread (Just make sure it’s something firm that will hold up)
Turkey
Artichoke hearts
Havarti Cheese
Tomatoes
Red onions, sliced
Melted butter

Instructions

Heat your panini press to medium-high heat. (I use my Cuisinart Griddler).
If you don’t have one, you can use a heavy skillet, and weigh down the sandwiches with another heavy skillet.
Brush one side of bread slices with butter.
Layer ingredients on bread, top with another slice. (Buttered side to the outside…. but you knew that)
Cook sandwiches until seared and cheese is melting. Enjoy!

Posole

February 16, 2010 by Holly

This is one of those great comfort food dishes. We love it on rainy days, or whenever we want a simple, inviting meal. It’s also a great “pantry dish” because you use a lot of canned items. I sometimes use leftover shredded rotisserie chicken stashed in the freezer. And for those “fresh cilantro emergencies” I occasionally buy an extra bunch of cilantro and freeze it in a container of chicken stock. Just add to the soup and let it melt in. And feel free to adjust the spices to your families liking. I hope you love it as much as we do.

POSOLE

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.
Serve with: Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Posole

February 16, 2010

by Holly

Category Mexican Soups / Stews

Ingredients

1 T oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic cloves, minced
2 or 3 chicken breasts, cooked and shredded
29 oz can hominy, drained & rinsed
16 oz tomato sauce
2 c chicken stock
1 tsp chili powder
1 tsp cumin
salt and pepper
1/2 c chopped fresh cilantro

Instructions

Saute oil, onion, red pepper, and garlic in a pot.
Add chicken, hominy, tomato sauce, stock, chili powder, cumin, and salt and pepper to taste.
Simmer 30-60 minutes.
Add cilantro and serve.

Serve with:

Shredded cheese, sliced green onions, sour cream, tortilla chips, and tortillas or soft wrap bread to dip. (You can also serve with avocado slices, shredded lettuce, olives, or just about anything you’d put in a taco-we just prefer it simple)

Happy Valentine’s Day

February 13, 2010 by Holly

Happy Valentines Day!

I knew my hubby wasn’t going to have time this week to go to the mall and wait in line to get my favorite chocolate…. so when I was there getting my girls some clothes…

Is it wrong I told her to gift wrap it… even though it’s for me?

But it’s so much better to open the wrapping and see that box…

yummm… I guess I should share….

Here…. I’ll eat this one just for you….

And maybe I’ll get in one or two more before my two year old and hubby with their sweet tooths discover it… : )

And I have to say I love my hubby, even when he drives me crazy, lets the kids eat too much licorice, doesn’t have time to get my favorite chocolate for v day, and fidgets more than anyone in the history of the world. I’m grateful for such a great husband who loves me and his daughter’s more than anything, and proves it by how he treats us.

Thanks Honey! We love ya!

Filed Under: Ramblings

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Definitely Devil’s Food Cake with Chocolate Silk Frosting

Ingredients

CHOCOLATE SILK FROSTING

Instructions

CHOCOLATE SILK FROSTING

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Pita Chips & 4 Way Hummus

Ingredients

PITA CHIPS

Hummus Base:

For CILANTRO HUMMUS:

For ROASTED GARLIC HUMMUS:

For TOASTED SESAME HUMMUS:

For ROASTED RED PEPPER HUMMUS:

Instructions

Make the pita chips:

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PERFECT Roasted Vegetable Quiche

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Instructions

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Pie Crust 101

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Instructions

Use your leftover crust, or even double it, and roll out, cut in strips, brush with melted butter and sprinkle with cinnamon and sugar. Bake at 400 degrees until golden and delicious!

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Wheatberry Salad

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Corn Flake Cookies

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Turkey and Artichoke Panini

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Posole

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