Easy Garlic Hummus

Yield: 8 servings

Ingredients

• 1 (15oz) can chickpeas (garbanzo beans), drained - reserve ¼ cup liquid from can
• ½ Tbsp minced garlic
• 1 Tbsp olive oil
• ¼ cup tahini (pure ground sesame seeds)
• 3 Tbsp lemon juice
• ¼ cup liquid from can of chickpeas (or water)
• ½ tsp salt (or to taste)
• ½ tsp cumin

Instructions

1. Place all ingredients into a food processor or blender.
2. Blend until smooth, about 1 minute, scraping the sides if needed.
3. Serve with carrots, pita chips, crackers, or other vegetables

From: Loriann

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Cinnamon Butter

1/2 c. butter VERY soft

1/2 Tbs molasses

1/4 c. corn syrup

1/4 c. brown or white sugar*

1 tsp vanilla 

3/4 tsp cinnamon

Mix until well combined.  I store mine in jam jar in the freezer in between uses.

*Brown has a stronger flavor and makes it much darker in color. 

Pico de Gallo**

NOTE: I don't really follow a set recipe for pico de gallo. It is one of those things that I believe you can't really mess up. You can adjust the heat or flavor to your liking. I usually base my recipe with what I have on hand. Here is a general recipe of quantities, but like I said you can really use more or less of everything and it will still be delicious with garden fresh tomatoes. I put it on top of everything, great garnish.

Ingredients
6 medium Tomatoes diced
1 medium Onion finely diced (Red, Yellow, or use a bunch of green onions, or any combination of the three)
1/4 cup fresh Cilantro chopped (I usually put a lot)
2 to 4 Fresh serrano or jalapeño seeded and minced (I leave these out for the kids or add a little bit of El Tapatio Mexican Hot Sauce)
garlic powder to taste
Salt to taste
Juice from one lime (sometimes I just don't have one and use a little bit of lemon juice concentrate or nothing).

Directions
Put all ingredients in a bowl and chill to allow flavors to blend.

Buttermilk Syrup**

Really, really good on pancakes!

1 cube butter
2 T. light corn syrup
1 c. buttermilk
1 c. sugar
½ tsp. soda
1 tsp. vanilla

Melt the butter in a large saucepan. Add the remaining ingredients. Bring to a boil on medium high heat. Stir often, cooking about 7 min. The syrup will foam in the early stages, and then turn a nice caramel color.

Olive Garden Salad Dressing*

½ c. white vinegar
1/3 c. water
1/3 c. vegetable oil
¼ c. corn syrup
2 ½ T. grated Romano cheese
2 T. dry pectin
2 T. beaten egg
1 ¼ tsp. salt
1 tsp. lemon juice
½ tsp. minced garlic
¼ teaspoon dried parsley
Pinch of crushed red pepper flakes

Combine all ingredients in mixer (30 sec.) Chill one hour before serving.