Homemade Hummus Spread

This is one of the most versatile, fantastic condiments around. It provides nutrition in a wonderfully flavorful way. We use it as a dip, a dressing, and a sandwich spread. It is great as an after-school snack with vegetables or in a pita with fresh tomatoes and lettuce. Hummus holds up great in hot weather, so it's a great alternative to mayonnaise-based dips for summer parties and picnics, too.

Ingredients:

1 can Ceci (garbanzo beans), rinsed and drained
1 clove garlic
Juice of 1 lemon
1 tsp. salt
2 Tbs. tahini (sesame paste, available in the ethnic section or in the peanut butter aisle)
Water, as needed

In a blender or food processor, puree beans, garlic, lemon juice and salt, adding a tablespoon of water at a time to keep the blender from binding. Stop and stir frequently and keep blending until mixture is entirely smooth. Mix tahini if it has separated and drizzle in while blending. Finished hummus will have a nuttier flavor the more tahini you put in. Store in an airtight container in the refrigerator. Hummus will keep for up to two weeks.

Robert's Stromboli

This easy recipe is made with store bought dough from the frozen food section at the grocery store. It is great for parties because it can be made with a variety of fillings. The first time I made it, my friend Robert hugged me and said, "Stromboli! My favorite! You are a wonderful woman!" You don't get higher praise than that -- especially from Robert.

Ingredients:

1 package frozen bread dough (4 loaves)

sliced pepperoni
1 cup tomato sauce
1 cup mozzarella cheese
1/2 cup grated Parmesan cheese

1/2 lb. shaved honey ham
8 oz. shredded sharp cheddar cheese
1 tbs. honey Dijon mustard

1 tbs. horseradish sauce
1/2 lb. thinly sliced garlic roast beef
2 Roma tomatoes, sliced thinly

2 tbs. thousand island dressing
1/2 lb. corned beef
1/2 lb. sliced Swiss cheese
1/2 cup sauerkraut, drained

1 egg
2 tbs. water

Thaw bread dough until soft, but not risen. On a lightly floured board, roll each loaf into a 12x16 rectangle. Spread first Stromboli with tomato sauce, top with pepperoni and cheeses. Beginning with the long side, roll jelly-roll style and pinch end to seal. Spread next with mustard and top with ham and cheese. Third roll begins with horseradish sauce, topped with roast beef and fresh tomato. Finally, spread dressing on fourth roll, top with corned beef, cheese, and well-drained sauerkraut. Roll and seal each as you did the first and let rise in a warm place. Before baking, brush on egg wash (one egg beaten with 2 tbs. water) for a glossy crust. Bake on a foil-lined cookie sheet according to package directions, adding 10-15 minutes onto baking time. Watch carefully to prevent burning. Allow Stromboli to cool 10-15 minutes before slicing with a sharp serrated knife. Place slices on a platter for your guests.

Enjoy!

Erin's Mediterranean Pasta Salad

I have never tasted pasta salad as good as Erin makes it. Her recipe has a spicy, fresh taste that doesn't get pasty or watered down, even in hot weather. It is full of vegetables, definitely earning the title "salad".

Ingredients:

One pound small shaped pasta (rotini, fusilli, macaroni, tagliatelle, etc.)
1 head broccoli
1 pint ripe cherry tomatoes
1 green bell pepper, diced
1 scallion, chopped finely
2 ribs celery, diced
1 handful Kalamata olives, sliced (You may use Manzanilla olives, if you prefer.)
1 cup diced pepperoni
1 lb. low-moisture park-skim mozzarella, cut in 1/2 inch cubes
1 packet dry Good Seasons Italian dressing
1/3 cup white vinegar
1/3 cup water
1/3 cup extra-virgin olive oil

Cook pasta al dente. Rinse under cold water, drain, and immediately toss with a splash of olive oil to avoid sticking. Set aside to cool. Cut broccoli into flowerettes. Blanche lightly, about 1 minute in boiling water. Plunge flowerettes in a bowl of ice water to stop cooking process. Drain and cool completely. Wash tomatoes and cut in half. Combine cooled broccoli, tomato halves, pepper, scallion, celery, olives, pepperoni, and cheese. Toss carefully with cooled pasta in a large mixing bowl, being careful not to damage noodles. Mix salad dressing with vinegar, water, and oil. Stirring salad lightly, dress just enough to moisten mixture and add desired flavor. Taste as you go, adding a little at a time. Extra dressing may be served alongside. Cover and chill until ready to serve. Garnish with fresh oregano and basil, if desired.

Enjoy!

Julia's Chicken Cacciatore

I love making Chicken Cacciatore in the slow cooker. It is simple to put together in the morning, and you just can't beat the tremendous flavor that comes from simmering all day long. This fantastic dinner is best with ingredients fresh from the garden or farmer's market. It is a delight in high summer or on a cool, rainy day.

Ingredients:

6-8 pieces of bone-in chicken with skin

1 medium onion, sliced into rings

2 cloves garlic, peeled and cut in half

1 green bell pepper, seeded and sliced

1 large can tomato puree
2 cups whole tomatoes, skinned and seeded
10 large fresh basil leaves, or 1/2 tbs dried basil
2 tbs fresh oregano or 1/2 tbs dried oregano
1 tsp salt
pepper to taste

Rinse chicken and pat dry. Season with salt and pepper. Slice onion, garlic, and bell pepper. Place in the bottom of your slow cooker. Nestle seasoned chicken on top. In a separate bowl, combine tomato puree and whole tomatoes. Crush with clean hands or potato masher. Stir in herbs, remaining salt, and pepper. Pour mixture over chicken and simmer on Low for 6-8 hours. Serve hot with garlic bread or your favorite pasta.

Enjoy!

Nathaniel's Soccer Snack

Soccer season is on the way, and in our family, we make this high-energy snack only for soccer. It is easy and colorful and packed with energy. It is a great snack for after school or as a fun addition to the menu for children's parties. My kids love it.

Ingredients:

One box granola cereal
One jar lightly salted peanuts
1 half-pound bag M&M candies
1 1/2 cups raisins
1 cup dried cherries
1 cup toasted sunflower seeds

Get a big bowl. Have the kids dump the ingredients in and mix thoroughly (with clean hands). Store in an airtight container for up to 3 weeks. (Ours is eaten *way* before that!)

Enjoy!

Ants on a Log

My kids asked me to add this recipe. It's one of their favorite recipes to make all by themselves. I don't mind because it's healthy and fun to do. This recipe also makes a fantastic classroom snack!

Ingredients:

1 package celery hearts
1 jar peanut butter
dried cranberries
raisins
dried cherries
lightly salted peanuts

Wash the celery and trim into 3-inch pieces. Fill each piece of celery with peanut butter. That is your "log". Use cranberries, cherries, raisins, or peanuts as "ants" by lining them up along the peanut butter.

If your child has an allergy to peanut butter, try using softened cream cheese instead. I have even used spreadable strawberry cream cheese. Delicious!

Enjoy!

Ambrosia Fruit Salad

My family always called this dessert 'Ambrosia'. My husband's family calls it 5-Cup Salad. It is a simple recipe -- impossibly sweet and uniquely American. The kids and I like ours heavy on the fruit and light on the dressing. To add a little crunch, I have added toasted almonds too.

Ingredients:

1 large can of pineapple chunks, drained
2 small cans mandarin oranges, drained
1 small jar maraschino cherries, drained
1/2 cup coconut
1/2 cup whipped topping
1/2 cup plain yogurt (healthy) or sour cream (decadent)
1/2 cup slivered almonds

Heat a small non-stick fry pan over medium heat. Toast almonds by placing them in the pan for 1-2 minutes then gently stirring until they are fragrant and golden. Remove from pan and cool completely.

In large mixing bowl, combine halved cherries, oranges, pineapple, and coconut. Gently fold in whipped topping and yogurt (or sour cream). Cover and chill until ready to serve. Spoon into dessert dishes and sprinkle with toasted almonds.

Enjoy!

Homemade Blueberry Syrup

I love making syrup from blueberries in season. It is delicious on pancakes or Saturday French Toast (see recipe below). This is an easy recipe for the children to help with, too.

Ingredients:

1 pint fresh blueberries
¼ cup sugar
2 tbs. Water

Wash the blueberries thoroughly and remove stems. Place in small saucepan with sugar and water. Cover and cook over medium heat, stirring occasionally. After 10 minutes, mash gently with a potato masher. Continue to cook, uncovered, until desired consistency is reached. Serve warm.

Enjoy!