I said that I would share a few more of my treat day recipes. Since I still have not made it home, I don’t have pictures, but I can post some of the recipes that everyone loved.
But first…Blizzard 2011 pictures!
I found my 26 year old sled.
And tried to take it for a ride.
We had to shovel ourselves out of the house before the hard work could even begin.
It was the most shoveling that I’ve ever done.
What a great workout! Luckily, my Mom had stocked up on wine and cheese to snack on when we were done.
Treat Day Recipes
These are wonderful to bring to your next get together…perfect even for Superbowl Sunday.
Eat-Clean Hummus
Recipe from She Has Good Taste
4 cloves of garlic
2 cups canned chick peas, rinsed and well drained
1 tsp sea salt
1/3 cup tahini
Juice of 2 fresh lemons
1 tbsp extra virgin olive oil
1. Place all ingredients in a food processor. Pulse for a few minutes until well combined but still coarse. Adjust seasonings.
2. Transfer to serving bowl and serve or cover with plastic wrap. Keeps well.
Calories: 35 Calories from fat: 15 Protein: 1g Carbohydrates: 4g
Roasted Red Pepper Hummus
Recipe from AllRecipes.com
***I found a jar of roasted red peppers at Trader Joes to use in this recipe.
Ingredients
-
1 (15 ounce) can garbanzo beans, drained
-
1 (4 ounce) jar roasted red peppers
-
3 tablespoons lemon juice
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1 1/2 tablespoons tahini
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1 clove garlic, minced
-
1/2 teaspoon ground cumin
-
1/2 teaspoon cayenne pepper
-
1/4 teaspoon salt
-
1 tablespoon chopped fresh parsley
Directions
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In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
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Sprinkle the hummus with the chopped parsley before serving.
Servings Per Recipe: 8
Peanut Butter and Chocolate Chip Cheesecake Dip
Recipe from Healthy Food For Living
***I served this dip with graham crackers. I couldn’t find 2% Greek yogurt (the impending storms caused mayhem at the grocery stores) so I used a 0% vanilla Greek yogurt.
Ingredients:
- 1/4 cup creamy peanut butter
- 1 (8 oz) block of neufchatel (1/3-less-fat) cream cheese, at room temperature
- 1/4 cup 2% Greek yogurt
- 2 Tbsp brown sugar
- 2 Tbsp evaporated cane juice or granulated sugar (I used Turbinado sugar)
- 1/2 tsp pure vanilla extract
- 1/4 tsp Kosher salt
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup natural white chocolate chips
- 1/4 cup natural peanut butter chips
Directions:
- Using either a stand or handheld mixer, cream together peanut butter and cream cheese until well-blended. Beat in the yogurt.
- Add in both of the sugars and mix until fully blended. Beat in the vanilla extract and salt.
- Fold in semi-sweet, white chocolate, & peanut butter chips.
- Serve garnished with additional chocolate chips, if desired.
Enjoy!
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