Roasted Red Pepper Hummus

When I first discovered Roasted Red Pepper Hummus it was a quick favorite!
I would go to our favorite grocer in Iowa, and splurge.  It was the most expensive hummus on the display.  I wish I would have known then how easy it was to make.  I would drop close to $4 for a tiny little tub of it. No more sister!

 Here's what you need:
2 cans Garbanzo Beans
2 Roasted Red Peppers
*or several little tri-colored peppers roasted
Olive Oil
Juice of 1or 2 lemons (or to taste)
Sea Salt
Black Pepper
Food Processor

 In the food processor, place your rinsed garbanzo beans with the juice of the lemon and about a fourth of a cup of olive oil.

 Add sea salt and the roasted peppers with the skins removed!
*to roast peppers, just place them on a cookie sheet in the oven at 400-425 and watch closely.  They will roast up within about 10-20 minutes depending on their size.  If you are a lucky girl with a gas range, you can totally do them stove top by holding them over the open flame with some tongs.  Some people do them on the grill.

 Next pulse until you have the consistency you want.

Taste it, see what you think.  Mine needed a bit more olive oil.  I added my pepper to taste here.
Pulse again.
Taste it once more to make sure you are loving all the flavors. Add whatever else is needed - more lemon juice, more olive oil, - maybe nothing!
Serve with fresh veggies for a delicious snack or appetizer.  Also great on Pita Chips!

Devon-shire Cream (Use me like butter)

 My Father's side of the family migrated here from England.  I sometimes wonder if the love for tea, short-breads, and cream's like this one, is from some ancestor, somewhere - way back.  When I was 5 years old my parents were able to take a trip to England.  While there my mother brought back tasty treats and a hankering for a delicious Devon-shire cream.  Where I grew up in Missouri fun stuff like clotted cream's and specialty items were no where around.  So, when we moved here and my parents came to town we visited  Central Market.  There on the shelf was the very cream Momma had had while in England!  You can bet that she bought it, but she also paid a pretty price for it.
Well, this hungry momma was on the phone with her last night and she wouldn't let me hang up the phone before I wrote this recipe down.  This is the recipe that you use for when you cant just hop on a plane and run to England - or go to Central Market because it is 45 minutes away!

 1 8oz pkg of Cream Cheese
1/2 cup of Sour Cream
2 Tablespoons of Powdered Sugar

Place ingredients in a bowl and whip up with your electric mixer.
Serve on scones, biscuits, or toast - whatever you would put butter on, and HONEY! It will change your life!  It's good stuff!
Don't take my word for it - try it yourself in the morning at breakfast!

Party Cheese Ball

1 cup crushed pecans (I like to toast mine)
2 8 oz cream cheese
2 cups sharp cheddar cheese, grated
1 T onion
1T bell pepper
1 T pimento
2 tsp Worcestershire
2 tsp lemon juice
Mix cream cheese and grated cheddar cheese
In food processor (i use my little cheap one for this) blend your onion, pimento, bell pepper, Worcestershire and lemon juice
When blended and diced very fine add to cheese mixture

Form ball with hands then roll in crushed pecans! Serve with wheat thins
Instead of balls I have also shaped it into hearts, bells, Christmas tree...whatever the season requires! This makes 2 balls. It is best on the second and third day after the ingredients have blended together well.

Apple Butter

OK...here it is!  This is from a little lady we always stayed with  in Goshen, Indiana on choir tour. Her Apple butter rivals Cracker Barrel's and Silver Dollar City's.  It is my favorite, and I am picky about my apple butter!  She just bought apple sauce at the store, & it doesn't matter if it's a major brand or not.  She washes the jars that it comes in...yep, you heard me...and puts it right back into those same jars!  With those same lids!! And they seal.  They really do!  (And if they don't, well...those are the jars that you stick in the refrigerator and eat!   We rarely ever have one that doesn't seal.  You just wash the jars, and have them good and hot, (I put them in the oven for a few minutes on a cookie sheet tray, this gets them to the temp. that they need to be, plus it sanitizes them too.)

4   50oz. jars of apple sauce
5   lbs. brown sugar
3  tbs. cinnamon
1  tbs. cloves
1 1/2  cups apple cider vinegar

Put these ingredients in a large roaster pan.
Stir well, and bake in 350 degree oven for 3 hours, stirring every 30 minutes.
Put into hot clean jars, and top with the lids that you have cleaned, and warmed in a pan of hot water. 
Close tightly, and leave sitting on a towel, out of drafts.  When they cool, they should seal. (you know, the tops will sink down in the middle.) Just make sure that you do not touch the middle of the lid while they are
trying to seal...you want to REALLY know that they have sealed on their own, and you cannot know
that If you've poked it down yourself!   
Easy, Easy, Easy!

You can make these pretty by washing off the labels (you might need some Goof Off) and you can tie a pretty ribbon around the top.  You also can put this apple butter in regular canning jars that are cleaned and prepared the same way.
I got the notion a couple of years ago after tasting Williams Sanoma's Pumpkin butter, that it could also
be made the same way, with canned pumpkin, adjusting the spices (adding ginger to the mix), and
tasting it to adjust the flavors before it was baked.  I haven't tried it as of yet, but I know it could be
done!  And man, wouldn't that be good?????  

Caprese Salad

This is one of my favorite appetizers to eat and to make. It is always a hit with my girlfriends and as impressive as it looks, it is so easy.  My first time to eat this was at a restaurant down the road from my house in Iowa.  I was immediately hooked, and when I went back within just a few days to have this yummy deliciousness again - they had removed all fresh mozzarella from  their menu.  I was so desperate - it sent me on a mission to recreate the dish at home.

Here is how you make this -
Slice fresh mozzarella into thin slices.  (Its easy to find at Costco.) 
Slice Roma tomatoes into thin slices.
Using fresh Basil, break off several of the leaves and roll them up, then do a thin slice of these and set aside.
Taking a french baguette, cut it on the diagonal and brush with melted butter.  Sprinkle with Garlic Salt. DONT WALK AWAY - it toast very quickly.  Now repeat on the opposite side of the bread.

Dressing: Using a Good Seasons Italian Dressing Mix and Cruet is your bouncing off spot!  Taking the Cruet that often comes with these dressing packets, fill to the V line - with Balsamic Vinegar.  Fill to the W line with Water. Fill to the O line with Olive oil, then fill on up to about 1/2 inch from the top with HONEY!

Assemble the toast onto a large tray - stack with a slice of cheese, & then tomato. Sprinkle your Chopped basil all over the top. Drizzle the dressing on and you have one Happy, no longer Hungry Momma!

Fresh Orange Curd

This Recipe Goes with Fresh Orange Italian Cream Cake which was passed on to me by a dear friend Leah.  She made this for me while I was expecting my third child, and I thought that I had died and gone to Heaven.  My oldest is turning 10 this week has requested this 2 years in a row now for her Birthday cake.  To say that she has adult taste buds is no understatement!   (Yes, she comes by it honest loving food from the time she was born! Its in her blood!) 

Yield: makes about 3 cups



Ingredients:
1 Cup Sugar
1/4 cup cornstarch
2 cups fresh orange juice (about 4 pounds navel oranges)
3 Eggs, lightly beated
1/4 cup butter
1 Tablespoon grated orange rind

*you can substitute reconstituted orange juice for fresh; however, squeezing navel oranges only takes about  15 minutes and can male all the difference in this cake's fresh flavor. (so please just do it right and let it be a labor of love for whoever you are cooking it for and juice those babies!)

Juice your Oranges!

 Lightly beat your eggs.

Measure out your Sugar, Corn Starch, Butter, and Orange Rind

 Combine Sugar and Cornstarch in a 3 qt sauce pan.

 Gradually whisk in Fresh Orange juice.

 Whisk in lightly beaten eggs.

 Bring to a boil (5-6 minutes) Over medium heat whisking constantly.

 Cook whisking constantly 1 to 2 minutes or until mixture reaches a pudding like thickness.

 Remove from heat and whisk in butter and grated orange rind.

Cover placing plastic wrap directly on curd and chill for 8 hours.

The curd that is left over from the cake is delicious on a biscuit or toast the next morning!

Glazed Pecan Halves

This recipe can stand alone but is meant to be paired with Fresh Orange Italian Cream Cake


2 Cups pecan halves
1/3 Cup light corn syrup
Vegetable cooking spray

Combine pecan halves and corn syrup, stirring to coat pecans. Line a 15X10-inch jellyroll pan with parchment paper or aluminum foil; coat with cooking spray.  Arrange pecan halves in an even layer in pan.

Bake at 350 for 12 minutes; stir using a rubber spatula.  Bake 8 more minutes. Remove from Oven, and stir; arrange in an even layer on wax paper and let cool completely.  Break apart and Enjoy!!!

Pepper Jelly

Have you ever had Pepper Jelly Poured over Cream cheese served with Wheat Thins at a Party?  Most everyone I meet always has.  It is a super quick appetizer for time with friends. However, I love pepper jelly on so many different things, I decided to learn how to make it myself.  Pepper jelly was the first jelly I ever made. In our very first tiny apartment and I used a teeny tiny food processor that you would possibly only use for baby food or something.  I should have borrowed my Mothers. Oh Well!  I made memories in the process. 

The next time you get your hands on some (hopefully you will try this recipe) try this on a fried egg, and toast!  It is delicious.  Or as my Grandmother White would say - "Fick Tish and Fosh Tosh!"  It was supposed to mean delicious in her vocabulary but Lord only knows - she made up so many phrases and words! 

Pepper Jelly:

3 jalapeno peppers

4 bell peppers (Red and Orange make the prettiest Jelly)

1 cup white vinegar

1 bottle of liquid pectin (I have substituted a box of the powdered kind before and it works as well)

5 cups of sugar

Run peppers through food processor using fine blade.  Use all the juice.  Slowly boil all ingredients for 10 minutes.  Remove from heat.  Add liquid pectin and boil hard 1 minute.  Pour into 1/2 pint sterilized jars within a half inch from the top.  Making sure there isn't any jelly drips on the rim, screw on the caps and band firmly tight.  Process these in boiling water bath for 5 minutes.  

Remove from the Hot Water Bath and set on the counter to cool.  

Yield 6 pint jars

I double this batch because I like to have plenty to give away!

Momma's lil Smokies

I was standing in line at the store today with lil smokies in my cart.   A sweet lady behind me asked me how I prepared them.  I told her how and that I would also put the recipe down here.   It is very easy and we have made them for Christmas parties this way for years. 

2 Pkgs Beef lil Smokies
1 small jar of Picante Sauce (original)
1 smal jar of Grape Jelly
It is basically equal parts of both - about 2 cups each.

Blend the Picante Sauce and Jelly together, (just give it a good stir).  Place the Lil Smokies in the Crock Pot, and pour the sauce on top.  After stirring them once more, cook these in your crockpot on high for about an hour - or so, and just load them up and re-plug in at the party!  These can be done in the smaller sized crock pots if you have one.
I have cooked them on top of the stove this way as well. Its very simple but the combo of the Picante and grape jelly is really yummy.

Brown Sugar Spicy Pecans

This recipe is different from the spiced pecans posted here earlier.  My Mom shared this with me several Christmases ago. This sort of sounds like Paula Dean's Recipe to me, but she didn't write down on the card who this came from.  It's not our original idea - just thought I would say! I don't know who to give the credit to! 

Anyway - Eat it up and thank the Good Lord for the blessed lady who made it up!

2 Tablespoons Brown Sugar
2 Tablespoons Orange Juice
1 1/2 Tablespoons of Butter
1/2 tsp Salt
1/2 tsp Chili Powder
1/4 tsp pepper
1 1/2 cups chopped Pecans

Cook first 6 ingredients in a skillet over medium high heat, stirring until brown sugar dissolves.  Remove from heat, and stir in Pecans.  Transfer to a lightly greased baking sheet, and Bake at 350 for 8 minutes or until toasted.  Cool and store in an air tight container!

Spicy Ranch Pretzels

My Aunt makes these every year at Christmas. They are a great appetizer or snack while you are waiting on that big meal to be finished!

1 1/4 lb pkg small pretzels
1/2 tsp garlic powder
1/2 tsp lemon pepper seasoning
1 tsp cayenne
3/4 cup oil
1 pkg Hidden Valley Ranch Mix

Mix Spices and Oil in gallon zip-lock bag and add pretzels.  Shake often. (Every 10 minutes or so)
Leave in Bag Overnight!

Sausage Cheese Balls

submitted by Angela Sustala

2 pounds (32 oz.) ground sausage, uncooked

1 1/2 cups Bisquick

4 cups shredded sharp Cheddar cheese

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/2 teaspoon garlic powder

Preheat oven to 375. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown.

(*For firmer texture, add an extra 3 cups Bisquick & 2 cups cheese*

Marinated Cheese

submitted by Angela Sustala

1/2 cup olive oil

1/2 cup white wine vinegar

3 tablespoons chopped fresh parsley

3 tablespoons minced green onions

1 teaspoon sugar

3/4 teaspoon dried basil

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 cloves garlic, minced

1 (2 oz.) jar diced pimiento, drained

1 (8 oz: 5 1/2 x 2 x 1 inch) block sharp cheddar cheese, chilled

1 (8 oz.) package cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly and shake vigorously. Set aside.

Cut block of cheddar cheese in half lengthwise. Cut cross-wise into 1/4-inch thick slices; set aside. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours. Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over cheese. Serve with assorted crackers. Makes 12-16 appetizer servings.

Bacon Appetizer Cresents

submitted by Angela Sustala

1 package (8 oz.) cream cheese, softened

8 slices bacon, crisply cooked & crumbled

1/3 cup grated parmesan cheese

1/4 cup finely chopped onion

2 cans (8 oz. each) refrigerated crescent dinner rolls

2 Tablespoons chopped fresh parsley

1 Tablespoon milk

Preheat oven to 375. Mix cream cheese, bacon, parmesan cheese, onions, parsley & milk until well blended; set aside. Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tablespoons of the cream cheese mixture. Cut each rectangle into 12 wedges, starting at short ends. Place, seam-sides down, on greased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. Makes 8 dozen.

My Big Fat Greek Dip

submitted by Angela Sustala

1 (8 oz.) package cream cheese, softened

4-6 Tablespoons minced fresh chives

1 Tablespoon dried oregano

1 (8 oz.) container any flavor hummus

1 cucumber, peeled, seeded & chopped

3-4 plum tomatoes, seeded & chopped

1 (4 oz.) container crumbled feta cheese

1 can sliced black olives

1/2 cup chopped green onions

Baked pita chips

Mix cream cheese with chives & oregano. Spoon onto bottom of pie plate. Drop hummus by small spoonfuls evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed. Refrigerate. Serve with baked pita chips. Serves 10.