Basic Hummus

Basic Hummus
1- 15 oz can garbanzo beans, drained
2 cloves garlic
2 T olive oil
salt and pepper to taste

1. Place beans in a medium saucepan, add enough water to cover, and cook over medium-high heat until the beans start to float.
2. Meanwhile, in a small pan, sauté garlic in a bit of olive oil.
3. Combine beans, garlic, and olive oil in a food processor and process until smooth and creamy. Salt and pepper to taste, and serve warm.

Baked Sweet Potato Bites

Baked Sweet Potato Bites
3 medium sweet potatoes
olive oil
1 T salt
1 t fresh black pepper
1 t garlic powder
1 t paprika

1. Preheat oven to 500* and line two cookie sheets with parchment paper.
2. Cut each sweet potato into small, bite-sized pieces; lay half of the potatoes on each cookie sheet.
3. Drizzle with olive oil, sprinkle on seasonings, and toss together.
4. Bake for 20 minutes, rotating about three times during baking.

Buttermilk Cookies

Buttermilk Cookies
1/2 c butter, softened
1 c sugar
1 egg
1 t vanilla
2 1/2 c flour
1/2 t baking soda
1/2 t salt
1/2 c buttermilk
Frosting:
3 T butter, softened
3 1/2 c powdered sugar
1/4 c milk
1 t vanilla

1. Preheat oven to 375* and grease a cookie sheet.
2. In a large bowl, combine butter and sugar; beat in egg and vanilla.
3. In a small bowl, sift together flour, baking soda, and salt; alternate adding dry mixture and buttermilk into wet mixture.
4. Drop dough on to cookie sheet and bake for 10-12 minutes.
5. To make the frosting, whip together butter, sugar, milk, and vanilla.

Slow Cooker Sausage Tortellini Soup

Slow Cooker Sausage Tortellini Soup
1 lb ground sausage, cooked
1- 8 oz block cream cheese, cubed
1- 28 oz can Italian diced tomatoes, drained
4 c chicken broth
about 2-3 cups fresh spinach
1- 19 oz bag frozen cheese tortellini

1. Throw everything except the tortellini in the slow cooker and cook on low for 4-5 hours. Add tortellini for the last half hour. Stir it all once or twice while it cooks.

Frank's Red Hot Buffalo Dip

Frank's Red Hot Buffalo Dip
2- 8 oz pkgs cream cheese, softened
1 c blue cheese dressing
1 c Frank's Buffalo Sauce
1 c cheddar cheese
2- 12.5 oz cans chicken breast, drained

1.Preheat oven to 350*.
2. Whip cream cheese in a medium bowl; stir in dressing, Frank's sauce, and cheese.
3. Add chicken and transfer to a 9x13 pan.
4. Bake 30 minutes, or until heated through.

Whipped Cream

Whipped Cream
heavy whipping cream
sugar

1. Place [metal] mixing bowl and beaters in the freezer for at least 10 minutes.
2. For every 1/2 cup of whipping cream you put in the bowl, add 1 tablespoon of sugar.
3. Whip on high until fluffy, soft peaks form. Voila!

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.