Hummus

Hummus Serves 16


I checked out many receipts for Hummus, online, cookbooks, friends. This is the one I use. It makes alot, so freeze in small batches or share it with friends.

2 Cans Garbanzo beans, drained
1/3 C Tahini
1/4 C Lemon juice ( start with about 3 to 4 tbl., too much make it sour)
Using some lemon peel in hummus is nice.
1/2 tsp Salt
2 cloves Garlic ( we love garlic, so I used more 3-4, depends on size)
1 tbl Olive Oil
1 tsp Parsley flake
1/4 tsp Cumin


In food processor blend beans (not liquid), tahini, lemon juice, salt and garlic until smooth.
Add liquid from bean can or water to desired consistency.
Place into serving bowl and let it rest.
This tastes better if it rest for several days in frig.
To serve, warm and have lots of Pita chips. Garnish with drizzled Oilve Oil and Seasame seed or just parsley.

~Susan

Meatloaf Roll-Up

Meatloaf Rollup Serves 8

Meatloaf receipt: your own or one shown below
Cheese: 8oz. mozzarella, chedder or your choice
Sliced meat: ham, pepperoni, turkey


Preheat over to 350
Mix your meatloaf receipt together or try receipts shown below
On baking sheet or wax paper, form the mixture into a 10X8" rectangle
Place slice meat and cheese(s) in layers on meatloaf
Rollup meatloaf mixture starting with short end, like a jellyroll and seal ends and any holes
Put seamside down on pan or loaf pan

Bake 1 1/2 hour or ntill meat reaches 165
Let loaf rest (If using loaf pan drain off fat first)



I learned form my mother to put my loaf on a small pan rack covered with aluminum foil, place this into a glass rectangle baking dish. This lets the grease drain away. Also we covered the top with foil, this will keep it moist. Then just before it is done remove foil to make a nice crust on top.

This receipt is great for a Carb Counter, it is about 6-8 carbs per serving.

2 lbs. Ground chuck
2 lg Eggs

1/4 C Onion, chopped
1/4 C Bell pepper
2 Cloves garlic, minced
Italian or other spices to taste
1/2 tsp Each, salt and pepper
4 oz. Sliced meat
8 oz. Sliced cheese

I use any lunch sandwich meat I have on hand, sometimes several types.

~Susan

Mint Choclate Brownies

My children are going back to school… Yeah! I am going back to school… not so yeah. I am in need of a pick me up. What is a better pick me up than chocolate? Chocolate and mint! These brownies are made in cupcake tins. As the batter is baking, a dip is left at the top of the brownie. I filled this dip with homemade mint icing and then dipped it into chocolate. The chocolate hardens when cooled. This becomes a tremendously rich dessert. Eating one of these makes the ending of summer break easier.

Ingredients:
Brownie mix
Cupcake cups
2 2/3 cups powdered sugar
½ cup of butter
1 tablespoon plus 1teaspoon of water
1teasppon of mint extract
4 drops of green food coloring
6 tablespoons of butter
1 cup of chocolate chips

1. Make brownies as directed by box. You may have to adjust the baking time to allow for the smaller size. Allow to cool completely.
2. Prepare mint cream by combining powdered sugar, ½ cup of butter, mint extract, and 4 drops of green coloring. Beat until smooth. Spoon into dip of brownie. Cover and refrigerate.
3. Melt 1 cup of chocolate chips with 6 tablespoons of butter. I used a microwave safe bowl in a microwave for one minute on high. Mix until smooth. Dip top of brownie cupcake into chocolate. Cover and refrigerate for at least an hour.
4. This can be made as brownie bars as well. The above two toppings will instead be spread over the top of the cooled brownie.

What is your favorite mint chocolate recipe?