Tag Archives: snack

Roasted Red Pepper Hummus

I’ve been cooped up at home with mono for the
past three days,  so with all that free time,
I’ve cooked up quite a few recipes I’m excited
to share (avocado brownies being my favorite)!!!

But today I’m sharing homemade hummus!  I love hummus with pita chips or celery sticks and carrots.  It’s a great healthy snack and a tasty addition to a salad!  There are all different kinds of hummus flavors that I like, but I went with Roasted Red Pepper.  I think next time I’ll have to do a garlic lime hummus or taco spices maybe.  It’s really easy to put your own spin on this recipe with whatever spices and flavors you want to use.

I started with two cans of garbanzo beans (chickpeas), one jar of roasted red peppers, and some olive oil.  I had that in the food processor ready to blend, then I started to get creative. I had about half a cup of sun-dried tomatoes packed in oil in the fridge.  That when in.  Then a couple teaspoons of garlic.  Half a cup of lemon juice.  Then I decided to turn up the heat.  So, I tossed in a jalapeño pepper and two heaping tablespoons of cayenne. Some salt and pepper to taste, and it was done!

I love to cook this way.  For something like hummus, you don’t need a recipe.  You can be spontaneous and imaginative and just get completely carried away with flavors.  The important things are chickpeas and olive oil (and in my opinion garlic), but after that, it’s your recipe!

I’m giving you the recipe for my hummus, but I hope you use it as more of a guide to creating whatever you want with the things you already have in your fridge!  That’s what makes it fun!

Thanks for reading!

Abby Hughes

Roasted Red Pepper Hummus
This is a versatile recipe for hummus that's great for a snack, on a salad, or as an appetizer.
Recipe type: Healthy Snack or Appetizer
Cuisine: Mediterranean
Serves: approx. 24 oz.
  • 2 cans of garbanzo beans
  • 1 small jar of fire roasted peppers
  • ½ c. sun-dried tomatoes packed in oil
  • 1 to 1½ jalapenos roughly chopped with seeds
  • 2 Tbs minced garlic or 3-4 cloves
  • 3 Tbs. olive oil
  • 3 Tbs lemon juice
  • 2 Tbs cayenne pepper optional
  • salt and pepper to taste
  • fresh cilantro or parsley for garnish
  1. Put all ingredients in food processor and blend until smooth.
  2. Scrape the sides as necessary.
  3. Taste and adjust seasonings or flavors as desired.

Popcorn Cake For Family and Friends

slice popcorn cake
I received an email this evening from my friend Cheryl sharing this scripture. Just getting ready to write this blog post I decided these words are the perfect way to begin. Such powerful words to lean on!

Trust in the Lord with all your heart,
And lean not on your own understanding;
In all your ways acknowledge Him,
And He shall direct your paths.
Proverbs 3:5-6

Over some cookie decorating during the Thanksgiving weekend, my niece Alesa told us about her mom’s “Popcorn Cake.”  Whhhaattt?  I said, popcorn cake?  Alesa went on to say that my sister-in-law Jeanne has been making this cake for years and now makes 15 or more each Christmas!  It seems that each time she made the cake and gave it to someone they wanted their name on the list for a cake the next year, and the year after that …. and, well you get the idea.

popcorn cake ingred
It is very possible that you already know about popcorn cake, but me, I’ve never heard this before.  So we did what all curious cooks do … we made a quick Facetime call to Jeanne and she shared the details.  An air popper is a must since the popcorn needs to be made without butter or oil.  Marshmallows, margarine, and the goodies.  Jeanne suggests M & M’s – plain or peanut, or hot tamales or any favorite little candies.

popcorn in angel pan
The popcorn is measured by filling up an angel food cake pan to slightly overflowing.  In a large bowl microwave margarine and marshmallows just for 1 to 2 minutes until they are all melted.  Mix in the popcorn, sprinkle in some M&M’s and then pack it back into the greased angel food pan.   Couldn’t be easier.  Before adding the popcorn/marshmallow mixture back to the pan I sprinkled crushed candy cane over the bottom of the cake pan.  Makes it pretty and tasty when the cake is inverted.

cake slicing 2
The popcorn and marshmallow will set up over a couple of hours, but it must be left to cool and set up well or it will fall apart when it is unmolded from the cake pan.  Plus — this is important — the cake needs to be cut with an electric knife so that it won’t squish as it is sliced.

cake slicing 1
It is best eaten within the first 24 hours.  But honestly, it won’t last that long.  By the way — I have made this cake using Rice Krispies and it was outstanding too! Kids of all ages will love munching on this treat!

popcorn christmas cake
Happy Popping!

Popcorn Cake
Food for fun, plain and simple, but not plain and simple tasting!
  • 1 Angel Food Cake Pan
  • 1 Air Popcorn Popper
  • 10 oz. Bag of mini-marshmallows
  • 5 Tablespoons margarine
  • ¾ Cup M & M's - plain or peanut
  • 1 cup Crushed Candy Canes
  1. Pop enough corn to slightly over-fill the angel food cake pan.
  2. Spray cake pan with oil. If desired cover bottom with crushed candy canes.
  3. Melt margarine in a large microwave safe bowl. Add mini-marshmallows. Microwave for 1 minute and stir. Marshmallows should be melted when stirred. If not, microwave for another few seconds.
  4. Add popcorn to melted butter/marshmallow mixture. Stir well.
  5. Add M&M's, stirring well.
  6. Hand pack the popcorn mixture into the angel food cake pan.
  7. Let cake set until it is cooled and well-formed. Do not remove from cake pan too soon as it will fall apart when unmolded. This will take at least an hour.
  8. When set, unmold on a cake plate. Using an electric knife carefully cut the cake into individual slices.
Let your imagine run wild! Add hot tamales, or other favorite colorful candy!

Rice Krispie cereal can be used in place of popcorn.

Dipped Pretzel Rods & A Cookbook Giveaway!

pretzel sticks christmasGot 30 minutes?  Wanna have some fun? Then you can make these crazy dipped pretzels!  Gather the kids and make this a family time.  I gathered my sous-chef dish-washing mom and we had a blast.
dip pretzelsMixing white almond bark and white chocolate semi-sweet chips makes for a rich candy coat.  We did the same with the chocolate.  Dip, swirl, sprinkle. Dip, swirl, sprinkle. 

dip pretzels 2We spread out tin foil on the counter just to help catch our mess.  The counter was protected, the floor was another story — mom 🙂  We used pretzels sticks and rods.  Both turned out well.  The sticks are good for kids to eat and the rods will fill-up the bigger kids!

pretzel stick peppermintThese pretzel rods make such a nice gift.  The sweet and salty flavors blend perfectly for a sweet and crunchy treat.

large pretzel sticksWe sprinkled crushed peppermint (my favorite) as well as a variety of multicolored candies and chocolate sprinkles.  The most colorful ended up being decorated from the “everything” piles our sprinkling created!

pretzel messWe did make quite a mess but the pretzels are tasty and were lots of fun to create!

DON’T FORGET  — the cookbook giveaway continues until Wednesday night.  Details at the bottom of this post…

Dipped Pretzel Rods
Crazy fun dipping pretzels and even better to eat the sweet and salty treat!
  • 8 oz (1 cup) Semi-Sweet Chocolate, Milk Chocolate or White Chocolate Morsels
  • 4 chunks (8 oz) Chocolate Almond Bark
  • 16 pretzel rods or 32 stick pretzels
  • Sprinkles (optional)
  1. LINE baking sheet with wax paper.
  2. MICROWAVE 1 cup morsels and chocolate almond bark in small, dry, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  3. DIP pretzel rods about 3 inches into melted morsels, tilting bowl to easily dip. Use side of bowl to remove excess. Sprinkle with morsels or sprinkles. Place on prepared baking sheet. Refrigerate for 20 minutes or until set. Store in airtight container at room temperature. Best when eaten within a few days.
• Pretzels may be dipped and drizzled in any variety of melted morsels for different looks. For example, dip them in semi-sweet chocolate and drizzle them with melted white morsels. Or dip them in milk chocolate and drizzle them with melted semi-sweet chocolate.
• Above recipe can easily be doubled, but it is not recommended microwaving more than 2 cups of morsels at one time.

christmas book SL 2012How to Enter

To enter to win, simply leave a comment on this post.

You can receive up to FOUR additional entries to win by doing the following:

1. Subscribe to My Daily Bread Body and Soul by either RSS or email. Come back and let me know you’ve subscribed in an additional comment.

2. icon_facebookBecome a fan of My Daily Bread Body and Soul on Facebook. Come back and let me know you became a fan in an additional comment.

icon_pinterest3. Follow My Daily Bread Body and Soul on Pinterest. Come back and let me know you became a fan in an additional comment.

icon_twitter4. Follow Me on Twitter. Come back and let me know you started following on Twitter.

Deadline: Wednesday, December 19, at 11:59pm CST.

Winner: The winner will be chosen at random using Random.org and announced at the top of this post on Thursday, December 20.

Disclaimer: This giveaway is sponsored by Pray Cook Blog, My Daily Bread Body and Soul. Good luck!

Merry Christmas and keep on cooking!
~Blessings, Catherine

All Hail to the Kale Chip!

Walk Through The Bible In One Year
Week 21 reading plan Job 14 through Job 42
Click on the colored link to read each day’s scripture.
Monday Job 14-18, Tuesday Job 19-22,
Wednesday Job 23-28, Thursday Job 29-32,
Friday Job 33-36,   Saturday Job 37-39,
Sunday Job 40-42

Experiencing the Bible come alive is such a joy this year. If you are reading along with me then you will be right in the heart of the book of Job. Even though many people think they “know” Job because of the phrase … the patience of Job, the real story of Job goes so much deeper than patience. I follow an outline provided by World Outreach Church and if you want to Dig Deeper I am providing a link to some very good summary information for this weeks reading!  Blessings as you read!


It’s the beginning of a new week, the middle of June, and summer is in full swing! I have just returned from a fabulous family reunion. At any minute I am expecting any one of my 35 reunion relatives to come through the door as was the case during the last week. We were in and out of each others cottages and enjoyed our mealtimes together. We rocked crying babies, swam with the toddlers and witnessed a 6-year-old water ski for the first time! I have an incredible emptiness and longing to be back in the heart of those activities.  For now, my solace will be the memories we made.

Now, how about I stop blubbering about reunions and talk about FOOD!  🙂 What do you know about Kale?  Until earlier this year all I knew about kale was that it was considered “greens” and I didn’t like it.  I hadn’t ever actually tasted Kale, but I was sure I wouldn’t like it.  Then my Chief Culinary Consultant needed a big boost of iron and kale took on a whole new meaning to me.  The Chief grew up eating greens and is most content to eat collard greens, turnip greens or kale anytime he gets a chance.  We planted collards and kale early in the spring and have fresh from the garden every week.  Every day the Chief eats a mess of kale and collards along with whatever else is being served.  His iron is improving and my ability to fix kale and collards is also improving 🙂

Then one day I receive an email from Simply Scratch and what do you know … Laura is making KALE CHIPS!  It seems that Kale Chips have popped up around the internet in a trendy sort of way for the last year.  At the heart of the kale craze is a salty snack called kale chips. They are, quite simply, fantastic. Crisp, light and pleasantly salty, they’re the perfect treat for a junk-food fan. I don’t eat cooked Kale.  But, one bite of the Kale Chip and all of my skepticism was blown away!

Kale chips have half the total fat of their potato counterparts. The more kale chips you crunch on, the more cancer-fighting antioxidants you feed your body, the more vitamin A you flood your system with (promoting eye health and great skin), the more heart-healthy fiber you load up on. How many snack foods can boast that?  And … they can be made very fast and easy at home for a whole lot less than a bag of store-bought chips!

Start with washing and drying a bunch of kale.  Cut out the stem leaving nice pieces of the curly green stuff.  Once it is good and dry toss with olive oil.

You can get creative with the next step.  You can go simple and sprinkle on some salt and pepper and call it good.  Or, The Newlywed Chefs post a recipe calling for a sprinkling of celery salt and pepper.  For me, I used celery salt and garlic Southern Seasonings.  Turned out a great combination!

After the oil and seasoning the pieces of kale are placed in a layer on a cookie sheet and baked.  Baking time varies depending on how big you leave your pieces of kale.  I made mine kinda small and next time I am going to leave them in a bigger chunk, but still removing the stem.  They are baked until the edges are just a little brown, the middle is still green and the kale has turned crispy, about 5 to 8 minutes at 400 degrees.  Several bloggers mentioned they are great with beer!  Who am I to argue?

Wishing you a tasty start to the week!

This week Tuesdays With Dorie features a incredible French Strawberry Cake!  I will also be announcing the winner of the Baking With Julia cookbook.

~ Blessings, Catherine

All Hail to the Kale Chip
Prep time
Cook time
Total time
Get on board with the kale chips craze! Healthy snacking, economical, easy and oh-so delicious!
Serves: 6
  • 1 bunch Kale, destalked and torn into bite sized pieces
  • 2 tablespoon Olive Oil
  • ½ teaspoon Celery Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Your favorite seasoning
  1. Preheat oven to 400 degrees F. Wash and dry kale. Remove Stems.
  2. Place kale in large bowl. Toss kale and olive oil together until the kale is evenly coated. Sprinkle with celery salt, pepper, and your favorite seasoning. Toss well.
  3. Transfer kale onto baking sheets (2 -3), making sure pieces aren't overlapping. Bake for 5 to 8 minutes or until kale has crispy and brown edges but green centers.
  4. Cool and transfer to a bowl for crispy, crunchy, healthy snacking!
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