Roasted Garlic Hummus

I can honestly say I have never made hummus before and only tried it a few times. I feel like recently it has become a very popular item. I am always looking for something that is healthy and low fat and this is both of that. It is actually a very versatile dip which you can use veggies, crackers or spread on a sandwich. It is also a very easy and simple recipe.

Roasted Garlic Hummus
Adapted from  eating well
Ingredients
1 head garlic

• 1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas
• 2 tablespoons lemon juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon tahini, (sesame paste)
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley, plus a sprig for garnish
• Salt, to taste
• Paprika, for garnish

Directions

Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.

Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip. (I did not use tahini because I didn't have any)

Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.

French Bread

When I was younger some friends and I used to go over to a ladies house from church and she would teach us how to bake. One of the things we made was bread which was always fun punching down the dough and kneading it. If we got to use our hands and get dirty we were in. I really have not made much yeast bread in my life to be honest it kinda scared me. I always thought yeast was so touchy and didn't want to ruin the bread or waste all those ingredients. Recently, I had a day off work and decided I was going to bake some bread so I just googled French Bread and found a recipe I thought sounded easy and went with it courtesy of All Recipes.

French Bread
Yields 2 loaves

• 6 cups all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total.Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Roll into 2 oblong rolls. Grease a pan and sprinkle with cornmeal. 
4. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife or scissors, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. Remove from baking sheet, and cool on a wire rack.

Blend Water, Flour, salt and Yeast Until forms a dough ball

Knead into a ball and place in a greased bowl turning once

Let Dough Double in Size

Think of something that irritates you and let out a little aggression by punching down the dough ( my favorite part!)

Roll into 2 oblong rolls and cut 3 or 4 diagonal slits about 1/4 inch deep and place on a greased cookie sheet sprinkled with cornmeal

Let dough rise about 30-40 minutes

Bake for 15-20 and cool on the rack, but not for too long because you will need to cut a piece for yourself to enjoy! I honestly could not stop eating this bread it was so delicious. That night I wanted to use my bread for something else so I made my Fettuccine Alfredo and then whipped up some garlic toast with my fresh crusty French bread. 

Better-Than-Crack Brownies

What I would like to know is who comes up with this stuff?? I mean better than crack brownies? Unfortunately, unless you have a very strong will I guarantee you will be eating more than one of these brownies. I love to bake different desserts, cookies, cakes, and bars then bring them somewhere else out of site out of mind. My husband always gets mad and asks why I always have to share with everyone! I guess that is not a bad thing at least he is not trying to give them away.

Better-than-Crack Brownies

Adapted from Tasty Kitchen

• 1 box (18.25 Oz. Box) Brownies (Additional Required Ingredients) 
• ½ cups Salted Peanuts
• 1 cup Chopped Reese's Peanut Butter Cups (8 reg cups equals 1 cup)
• 1-½ cup Milk Chocolate Chips
• 1-½ cup Creamy Peanut Butter
• ½ Tablespoons Butter
• 1-½ cup Rice Krispie Cereal

Directions

Mix brownies according to directions (you’ll typically need water, eggs, and oil, as directed in mix package), and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.

While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top.

Refrigerate for 2 hours before serving.

Get all of your ingredients ready and chopped so you can just add them when needed

After brownies cook add the PB cups and chopped nuts.
 I used cashews and slivered almonds because that is what I had and it worked just fine

Melt the Chocolate Chips, Peanut Butter, Butter and then stir in cereal and spread over brownies evenly.
 Refigerate at least 2 hours.And
Then Enjoy and try just try to eat only 1

Apricot Glazed Turkey Burger with Goat Cheese

So, I love turkey and Goat cheese so these sounded perfect for me to make. I just recently within the last 2 years tried goat cheese and fell in love with it's creamy, almost sweet with a little tangy taste. I love to use it in my salads or on crackers or anywhere else for that matter. Today was a great spring day so using the grill for supper was the only option. Now you can use whatever spices you would like in these but, with the amazingly tangy sweet apricot glaze you wont need much.

Apricot Glazed Turkey Burgers with Goat Cheese
Adapted from Iowa Girl Eats


1lb Ground Lean Turkey
Garlic Powder
Onion Powder
Salt/Pepper
Goat Cheese


Apricot Glaze
Apricot Preserves
Soy Sauce
Ground Fresh Ginger


Now unfortunately I do not have any measurements on the ingredients but really you can't go wrong. For the glaze just mix in a small bowl the Apricot Preserves, Soy Sauce, and Freshly ground Ginger. You can play around with it and make it to your desired taste. I really like ginger so I put a little extra in my glaze.

 Mix 1lb of Ground Lean Turkey
with a few dashes of Garlic and Onion Powder. I also threw in a little glaze

Weigh out 4oz of Turkey to make 4-4oz patties, make a well in the middle to place goat cheese.  I used about 1 1/2 tsp but will use more next time.
Shape into patties and brush the glaze on each patty before placing on the grill

Place the Patties on a Medium to High Heat
Grill and cook about 4-6 minutes on Each side.
Be sure to keep glazing the burgers as they cook and when you flip them.

Take Off the Grill and Enjoy your Moist turkey burger oozing with creamy Goat cheese and a Sweet and Tangy Apricot glaze.
These were sooooo tasty I may have eaten 2 of them myself? oops
 I will definitely be making these again!
I served it with some grilled vegetables also brushed with the apricot glaze.
Even with eating 2 of these tasty babies It was a lot healthier than a regular burger.