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Brownie Batter Hummus

June 6, 2013 Nicole

This is a really fun recipe to serve as a fruit dip at any type of event. I served this at a ladies social and everyone freaked over it. It’s not very sweet so it works great with fruit. It’s even great with wafers and pretzels.

I got so many compliments on this recipe. No one even had a clue it was made from chickpeas. You would never know. In all honesty one would think it was made from cream cheese but this is lower in calories and excellent in flavor.

Ingredients:

1 15 oz. can garbanzo beans (rinsed and drained)
1/4 cup unsweetened cocoa
3 Tbsp. pure maple syrup
3 Tbsp. honey
3 Tbsp. water (or as needed)
1/2 tsp. vanilla extract
3/4 tsp. salt

Directions:

In a blender or food processor, combine the rinsed and drained garbanzo beans, unsweetened cocoa, pure maple syrup, honey, water, vanilla extract, and salt.
Puree until the mixture is smooth, and lumps no longer exist.
Add extra water if needed to reach desired consistency.
Serve as a dip with fresh sliced fruit, pita chips dusted with cinnamon and sugar, graham crackers, or pretzel sticks.

Original Recipe Source

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Recipes

Buffalo Hummus Dip

June 4, 2013 Nicole

I am in love with this recipe. I didn’t have any idea I would care a thing in the world for it but it’s so delicious. It’s spicy, tangy, creamy and simple the best. Not only is it good with chips but it’s also great on a wrap. It’s a great dip for a party or just for a simple snack. I can’t say it enough, but this is awesome!

Ingredients:

3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
3 cloves garlic
1/4 cup tahini
1/4 cup fresh lemon juice
1 1/2 teaspoons paprika
2 tablespoons barbecue sauce (I used Sweet Baby Rays chipotle)
3 tablespoons Franks Red Hot Sauce (Add more to increase the heat)
Salt (as needed)

Directions:

Put the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and salt in a food processor.
Puree until smooth and creamy.
Refrigerate until you are ready to serve

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Recipes

Frozen Strawberry Wine Spritzer

June 1, 2013 Nicole

With summer approaching I am always looking for something cool and refreshing that is link and delicious. This is an excellent drink that can even be easily made into a child friendly drink or a light summer drink by taking the wine and changing it water or another juice.

We really enjoyed this recipe with wine and with water in truth it didn’t matter either way it was great! This really makes a great drink for a summer outdoor get together, bbq, or pool party!

Ingredients:

2 cups frozen strawberries
1/2 cup crushed ice
1/2 cup lemon juice
Stevia to taste
3/4 cup wine

Directions:

Combine lemon juice, strawberries, stevia, crushed ice and water/wine in blender.
Blend on high until perfectly blended

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Recipes

Cream Cheese Corn

May 31, 2013 Nicole

When I first tried this (right out of the pan) I wasn’t a big fan it really didn’t have any flavor to me. I decided to add a little garlic powder to it which seemed to do the trick. Once the red peppers and the garlic mixed in with the cream cheese it actually had a nice different flavor that was subtle but great.

This is not something I would make too often because of the calories in the cream cheese but it’s something that would make a nice side dish with any meal.

Ingredients:

1 pound of corn ( fresh or thawed)
½ tsp. garlic powder
1 Tablespoon of butter
3 oz of cream cheese ( low fat)
Red Pepper Flakes (as desired)
Salt/Pepper (as desired)

Directions:

In a medium saucepan combine corn, butter, pepers and cream cheese.
When it is heated through and cream cheese is melted season with salts and pepper.

Original Recipe Source

Recipes

Breaded Parmesan Ranch Chicken

May 30, 2013 Nicole

This recipe was delicious! We all absolutely loved it. In truth I could have eaten another piece that’s how good it was. I never had a clue that corn flakes could taste so good.

The only problem I had with this recipe was getting the breading to stay on. When I tried to turn over the chicken the breading on one side came off, then when I took it out of the pan the remaining breading came off. Ugh! That’s the best part. I truly loved this recipe. We all gobbled it down fast! Love it! I can’t wait to make it again. The next time I make this recipe I will try lining the pan with parchment paper.

Ingredients:

3-4 Boneless Chicken Breast
1 cup Corn Flakes (Crushed)
1 cup Shredded Parmesan
½ tbsp. garlic powder
3-5 tbsps. butter (melted)
1 packet of Ranch Dressing Mix

Directions:

Preheat oven to 350.
Place corn flakes in a zip bag and give me a few rolls with the rolling pin to break them up a bit.
Mix together Corn Flakes, Parmesan and Ranch packet.
Dip the chicken in the melted butter then in the corn flake mixture and place into baking dish.
Pour the remaining butter on top and bake for 35-50 minutes. I personally didn’t have any butter left over. The cooking time with vary depending on how thick your chicken is.
This should be cooked uncovered.

Original Recipe Source

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