Pumpkin Spice Roasted Chickpeas

I ran accross this recipe today and HAD to make it.  I had everything I needed and whipped some up just in time for my kids to have as a school snack.  Talk about a healthy and satisfying snack!  They were so good!  I think they would also be very yummy on a salad.  I made a double batch (because one can of beans doesn't last very long in my family) and they were gone in minutes.  Give these a try if you're looking for something sweet and healthy to snack on or if you need a new salad topping!

Pumpkin Spice Roasted Chickpeas

1 can of chickpeas, rinsed, drained and patted dry
2 T. maple syrup (you could also use agave nectar)
1 t. canola oil (or oil of your choice)
1 t. apple cider vinegar
1/8 t. salt
1/4 t. nutmeg
1/4 t. ginger
3/4 t. cinnamon

Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.  Spread chickpeas on a cookie sheet sprayed with cooking spray.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Peanut Butter Butterscotch Treats

Yes, I like Rice Krispie Treats.  They're quick and easy and pretty darn tasty.  This is a variation on the regular recipe that's yummy for a change.  If you like more topping you might want to double the chocolate amounts.  I just like a skim.

Peanut Butter Butterscotch Treats

6 c. Rice Krispie cereal
40 lg. marshmallows (4 c. miniatures)
1/3 c. butter
1/2 c. peanut butter

Topping:
1 cup (6 oz.) chocolate chips-I use semi-sweet
1 cup (6 oz.) butterscotch chips

Measure dry cereal into a large bowl and set aside.  Melt butter in saucepan over med-low heat.  Stir in marshmallows and stir until melted.  When smooth, stir in peanut butter until melted.  Pour mixture over dry cereal and mix well.  Pat into greased 9x13 pan.  In a small pan, melt chocolate and butterscotch chips on low until smooth.  (Or microwave stirring every 30 seconds.)  Spread over treats.  Let sit until chocolate is firm.  Enjoy!

Baked Potato Pizza

I know we already have a pizza recipe similar to this one on this blog but this one is just different enough that I thought I'd post it as well.  It was soooo good!  I could eat this every week and be a happy person.  Nice for a change in pizza toppings.  I used a premade pizza crust.  I know.  Terrible.  I was feeling very lazy.  You could also use a pizza crust mix but I think homemade crust would be the best choice by far.  But if it tasted good on a premade pizza crust...you know it's good!  I also decided to boil my potatoes for convenience.  You could also bake them with their skins on and then dice them.  On your next pizza night I dare you to try this one.  You won't be disappointed, unless you just don't like baked potatoes.  This recipe is for ONE pizza.


*I have been adding fresh basil leaves from my garden to this pizza and it is to.die.for.!  You have to try it!  I probably chop up about 10 large leaves or so and sprinkle it on top.  Mmmm...I have also made it with Canadian bacon instead of regular bacon and that's really good, too.  Just a couple variations for you!  Enjoy!

Baked Potato Pizza

1 (6.5 ounce) package pizza crust mix, or make your own
3 medium potatoes, peeled and diced into 1/2 inch cubes
1 tablespoon butter or margarine, melted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/2 cup light sour cream
1/2 cup light ranch dressing (I used leftover Ranch dip from our New Year's Eve party and it was great!)
4-6 bacon strips, cooked and crumbled
3 green onions, chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Cheddar cheese (I probably halved the cheese amounts and just used the colby jack instead of cheddar and mozzarella)

Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees for 5-6 minutes or until crust is firm and begins to brown.


Cut potatoes into 1/2-in. cubes. Place in boiling water for 20 minutes or until soft.  Drain and let cool a bit.  In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and gently toss. Mix sour cream and ranch together and spread over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Grandma's Clam Chowder

This recipe is from my Grandma Mac.  It is super creamy and rich.  I always make it for our Christmas Eve dinner.  Very yummy for any special occasion though.

Clam Chowder
2 (6 oz. each) cans minced clams
1 cup chopped onions
1 cup finely diced celery
2 cups finely diced potatoes
1 carrot, grated
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 cup flour
3/4 cup butter (I usually cut this down to about 4-6 Tbsp.)
1 quart half and half (I use 3 cups milk and 1 cup cream, half and half, or evaported milk)

Drain clams and pour clam liquid over vegetables in a sauce pan.  Add enough water to cover.  Simmer over medium heat until vegetables are tender.  In separate sauce pan, mix flour and melted butter.  Add half and half, salt, and sugar.  Cook until smooth.  Add to vegetable mixture with clams and heat together until warm.  Serves 8.

Seven Layer Dip

This is the recipe my mother-in-law makes.  We love it and make sure it's included in our New Year's Eve party every year...along with any other occasion.  Very good!  She usually makes hers in a sheet cake pan.  I usually do mine in an 8x8 glass pan.  You just have to adapt the amount of ingredients depending on what size you want and what you like.  For example, in the 8x8 size I use 1 can refried beans, guacamole made with 2-3 avocados, a little more than 1 cup of sour cream mixed with the taco seasoning, and then onion, olives, tomatoes, and cheese to taste.  This recipe just gives you the order of the seven layers.  The rest is up to you! 

Seven Layer Dip

Layer in order given on a sheet cake pan (or any other size):
-Refried Beans
-Guacamole
-Sour cream, mix with one packet of taco seasoning
-Green onion, thinly sliced
-Tomatoes, chopped
-Olives, sliced
-Grated cheddar cheese
Serve with tortilla chips and enjoy!

Shrimp in Peanut Sauce

I saw a recipe on Picky Palate today that I thought looked pretty good.  I happened to have a bag of frozen shrimp so I decided to make it.  I had to modify it because I didn't have some of the exact ingredients but I don't know if I'd make it any other way now that I've tasted it this way!  It was sooo yummy!  I served it over brown rice with fresh steamed broccoli on the side.  Delicious!  And very easy.  I WILL be making this again!  The sauce was so good!  I'm guessing this would be good with chicken tenders or chunks instead of shrimp if you're not a seafood fan.  If you try it that way let me know how it works!

Shrimp in Peanut Sauce

1 pound frozen cooked shrimp, deveined (I would highly recommend getting shrimp without tails or else removing them before you cook this dish)
2 Tbsp. olive oil
2 garlic cloves minced
1 tsp. sesame seed oil
1/3 cup natural peanut butter (the unsweetened kind)
1 Tbsp. lemon juice
2 Tbsp. soy sauce
1 Tbsp. honey (add more if you want it a little sweeter)
1/4 tsp. pepper
4-6 Tbsp. water (I ended up adding 6 because as it simmered it got thicker and I wanted more sauce to go on the rice)
1 1/2 cups brown rice
3 cups water

Place brown rice in a saucepan with 3 cups of water.  Bring to a boil.  Reduce heat to simmer and cover with lid for 45 min.

In large skillet, heat olive oil on medium heat.  When hot, sauté garlic.  Add frozen shrimp.  Stir and heat for a couple minutes and then add sesame seed oil, peanut butter, lemon juice, soy sauce, honey, and pepper.  Stir to combine.  Cook for a couple minutes.  Add water.  Simmer on low stirring occasionally until desired thickness.  Serve over brown rice.