|
Send your recipes to Suzanne@InnerworksPublishing.com
Peanut Butter Surprise
By Dana Hahn
1 jar of Laura Scudder's Peanut Butter
1 cup Quaker oats - dry
3/4 cup xylitol (can adjust sweetener to taste)
2 Tablespoons cocoa powder.
Opt: 1/2 cup chopped pecans or favorite nuts
Combine ingredients in food processor. Can roll spoonfuls into balls and roll in chopped nuts, or eat by the spoonful.
Store in refrigerator.
Calorie dense, eat in moderation.
Greek Layer Dip
By Jan McNeill
10 minute prep time
1 pkg (7 oz) hummus (homemade below is VERY good!)
1 pkg (4 oz) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto bottom of 9-inch pie plate
Cover with layers of remaining ingredients – place feta on last…
Serve with pita chips, sliced carrot sticks, celery sticks
Note: I double the hummus recipe below for a 9x13 casserole dish
Hummus (Chick-Pea Dip)
¼ cup tahini (sesame paste) – at Krogers. Keeps in fridge for months
1 tsp cumin
½ tsp salt
2 large cloves garlic, finely chopped
3 Tbsp lemon juice
3 Tbsp hot water
1 19 oz can chick-peas (garbanzo beans) – drained & rinsed (use better brand for best taste)
Chopped fresh parsley (optional)
Pureé chick-peas in food processor. Add tahini mixture and mix well. Add remaining ingredients except parsley and blend. Serve in bowl and sprinkle with chopped parsley.
Makes 1 ½ cups. Stores well in refrigerator.
(Back)
|
