Yummus Hummus!!

Pin It Hummus is a Middle Eastern dip typically made from chickpeas, tahini, olive oil, garlic, and lemon juice. The recipe I make does not include the tahini, as it it both expensive and hard to find. It still tastes delicious! This particular recipe is very easy, and can be made using either dried (I did this, it takes longer) or canned chickpeas. You can use hummus as a spread on pita, dip veggies in it, or even chips! (I like it on tortilla chips)

Yummus Hummus!

Ingredients:

1-15 oz can chickpeas (drained, with 1/4 cup liquid reserved)**
1 clove garlic
2 Tbsp lemon juice
1 tsp ground cumin
1/4 tsp ground red pepper
1/4-1/2 tsp salt
olive oil

Preparation:

Place chickpeas, garlic, lemon juice, cumin, pepper, and salt in a food processor. Blend together until smooth, adding reserved liquid. Add olive oil as needed to achieve desired consistency. Enjoy!

**If you are using dried chickpeas, follow package directions for soaking and cooking. Reserve 1/4 cup of cooking liquid to add to mixture while processing. Prepare hummus as directed above.

Blender Salsa!!

Pin It I enjoy chips and salsa. A lot. Particularly the type of salsa that you get from Mexican restaurants. I have found a recipe that is very similar to that delicious sauce. Find the original recipe here. It is all full of tomatoes, cilantro, jalapenos and lime. YUM! And it's nice and smooth, so you can load up your chip without worrying about chunks (I don't like chunky salsa). Mmmm, salsa....

Blender Salsa

Ingredients:

1- 14 oz can diced tomatoes (I actually used roasted fresh tomatoes with olive oil and salt)
1- 10 oz can orginal Rotel
1/2 small onion, roughly chopped
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Preparation:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

I doubled this recipe, and it made 4 pint jars. I stuck one in the fridge, and the other 3 in the freezer for later. 

Mini Corn Dog Muffins

Pin It I saw this idea on Pinterest, and immediately had to try it! They are the perfect bite for appetizers, a quick kid-friendly dinner, or as a snack. I like to make a bunch and then stick them in the fridge for my three-year-old. They are even delicious cold!

Mini Corn Dog Muffins

Ingredients:

1 recipe Cornbread batter (see below)
1 package Hot Dogs
Cooking Spray
Ketchup and Mustard for dipping

Preparation:

Preheat oven to 400 degrees. Grease a mini muffin pan with cooking spray. Prepare corn bread batter according to directions below. Cut hot dogs into 1"-2" pieces (I cut each dog into 6 pieces, using a total of 4 hot dogs) Spoon 1 tablespoon cornbread batter into each muffin cup. Press hot dog piece into each muffin cup until mostly covered by the batter. Repeat until all muffin cups are full. Bake at 400 for 15-17 minutes or until mini corn dog muffins are golden brown. Remove from oven and cool slightly before serving. Dip in ketchup and mustard.


Variation: You can also make full size corn dog muffins, just place 3 hot dog pieces into each regular muffin cup and bake for 18-20 minutes or until corn dog muffins are golden brown.

Cornbread

Ingredients:

1 cup milk
6 tablespoons butter, melted and cooled slightly
1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Preparation:

Heat oven to 400 degrees. Combine dry ingredients and set aside. Beat milk and egg in a large bowl with a beater. Stir in melted butter and stir into wet ingredients. Add dry ingredients and stir just until combined. Use batter for corn dog muffins as above (or for regular cornbread, bake in a cast iron skillet or baking dish with extra melted butter in the bottom at 400 degrees for 20-25 minutes or until golden brown and toothpick comes out clean).