Hummus

I had this at a friends the other day and never knew you could even make hummus. It was awesome! I was embarrassed because of how much I ate. She sent me the recipe and I saw it was from Southern Living. Of course. Almost everything i've tried from Southern Living is the finest! Definitely a keeper

Oh and i'm pretty sure she doubled the recipe. Then she split it in half before adding the red peppers so that half of it was plain and half of it was Red Pepper Hummus. 

Red Pepper Hummus

                       

Prep: 10 min. You can easily double this recipe. Stir the tahini thoroughly before measuring it.

Yield:  Makes 3 1/4 cups

                                                                           

2 (15-ounce) cans chickpeas, rinsed and drained

3 garlic cloves

1/2 cup jarred roasted red bell peppers, drained

1/2 cup tahini

1/4 cup water

2 tablespoons olive oil

1 1/2 teaspoons salt

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/3 to 1/2 cup fresh lime juice

Garnish: fresh flat-leaf parsley sprigs

                        

Process first 9 ingredients and 1/3 cup lime juice in a food processor or blender until smooth, stopping to scrape down sides; add additional lime juice, if necessary, until desired consistency. Cover and chill until ready to serve. Garnish, if desired.

Southern Living, APRIL 2005

Tiffany Tater's

As my mom calls them. They were named that because of how much I love these. Enough said. This is a must in my home.

Preheat oven to 350. 

22 oz pkg. of frozen mashed potatoes

1/2 tsp salt

1/4 tsp pepper

2 eggs, lightly beaten

3oz. cream cheese, softened

1 small onion, chopped                                                    

2 oz. jar of pimentos

Mix all together in a greased pan. Bake for 30 minutes COVERED. Spread 1 cup cheddar cheese (grated) on top and bake for an additional 10 minutes UNCOVERED. Serve.

Spanish Rice

Blend 1 tomato, 1 clove garlic, 2 Tbs. onion, ½ cup water in blender.

Heat 3 Tbs. Olive oil, 1 cup rice in frying pan until brown. Add tomato mixture and simmer till boiling. Add 2 cups water and 2 chicken bouillon cubes. Bring to a boil. Low. Cover and simmer 25 minutes.

Wegmans butternut squash with baby spinach

Photo taken from Wegmans

 One of my favorite side dishes. I absolutely love the mix of flavors. It's a keeper!

Ingredients

2 pkgs (20 oz each) Food You Feel Good About Cleaned & Cut Butternut Squash, cut in 1-inch cubes
2 large red onions, peeled, chopped (about 4 cups)
3 Tbsp Wegmans Basting Oil
Wegmans Sea Salt and Cracked Black Pepper to taste
1 pkg (6 oz) Food You Feel Good About Fresh Baby Spinach
3/4 cup Food You Feel Good About Sweetened Dried Cranberries

Directions

Preheat oven to 350 degrees.

1. Combine squash and onions on large baking sheet; drizzle with basting oil. Season to taste with sea salt and pepper; toss lightly.
    
2. Roast 55 min, until tender and brown. Toss squash, spinach, and dried cranberries in large shallow serving dish.

Serves 8. 140 calories per cup.