Chickpea Poppers

From The Mom 100 Cookbook

These are yummy. The cookbook compares them to chips. And hey, that's fine for me! A great, pretty dang healthy snack. I'm very happy to have discovered this recipe!

Nonstick Cooking spray
2 cans (15 oz each) chickpeas, rinsed & drained
2 Tbsp olive oil
1 1/2 tsp kosher or coarse salt, or more to taste

1. Preheat the oven to 375*. LIghtly spray a rimmed baking sheet with nonstick cooking spray.

2. Pat the chickpeas dry with a clean dish towel or a few paper towels.  Toss the chickpeas on the baking sheet with the olive oil & salt.

4. Bake the chickpeas until they have turned golden brown and shrink slightly, 35 to 40 minutes. They will harden slightly & crisp up as they cool, so do not overbake them or they will get too tough and hard. Taste for seasoning adding more salt as necessary. Serve the chickpeas warm or at room temperature.

Other suggestions for seasoning. Each of the following is good for one 15oz can of chickpeas. So either double or make one of each!

* a mixture of 1/4 tsp chili powder and 1/4 tsp ground cumin

* a mixture of 1 tsp minced fresh rosemary and 1/2 tsp finely minced garlic


YUM!

Basic Hummus

From Better Homes & Gardens

1 15-ounce can chickpeas (garbanzo beans), undrained*
1/4 cup tahini (sesame paste)
1 tablespoon lemon juice
2 to 4 cloves garlic
1/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, carrot sticks, and/or celery sticks

directions

In a food processor bowl or blender container, combine chickpeas, tahini, lemon juice, garlic, salt, and red pepper, if desired. Cover and process or blend until smooth. Spoon into a serving bowl. Serve with pita wedges or crisps, bagel chips, and/or carrots and celery. Makes 6 to 8 side-dish servings (1-3/4 cups).
Make-ahead tip: Prepare hummus; cover and chill up to 24 hours.
*Note: For a thicker spread, drain the chickpeas, reserving the liquid. Add enough liquid to process easily and to make desired texture.

Hidden Valley Ranch Oyster Crackers

From my Mom

5 cups (11oz) plain oyster crackers
1 pkg Hidden Valley Ranch Buttermilk Recipe - Original Ranch Salad Dressing Mix
1/4 tsp lemon pepper
1/2-1 tsp dill weed
1/4 tsp garlic powder
1/2 to 3/4 cup vegetable oil

Combine Hidden Valley Ranch Mix & oil, add dill weed, garlic powder & lemon pepper. Pour over crackers, stir to coat. Place in warm oven (250') for 15-20 minutes. Stir gently halfway through baking.

Cream Cheese Sausage Puffs

from the Jimmy Dean website

1 pkg Regular Flavor Jimmy Dean Pork Sausage
1 C. finely chopped mushrooms
1 bunch thinly sliced green onions (about 1 cup)
2 pkgs (3oz each) cream cheese, softened
salt & black pepper to taste
3 cans (8.5oz each) refrigerated crescent rolls
1 egg, lightly beaten with 2 tsp water

Preheat oven to 375F. In a large skillet, cook sausage & mushrooms over medium-high heat, stirring frequently until meat is thoroughly cooked & no longer pink. Remove from heat; allow to cool slightly. Stir in green onions & cream cheese season to taste with salt & pepper (I usually skip this). Unroll the cans of dough; separate crescent rolls into 24 triangles; cut each triangle in half lengthwise to make 48 triangles. Place 2 tsp of filling near the wide edge at base of triangle; form into a small log shape. Roll dough & meat towards the point of the triangle, enclosing the filling (filling will be visible at the sides). Place on a lightly greased baking sheet. Brush egg mixture on top of each puff. Bake 18-20 minutes, or until golden brown. Discard any remaining egg mixture.

Makes 48 puffs.

**One of my favorite "party" foods. I love these. They are rich but delicious!! I usually skip the mushrooms (because I don't usually have them). Tonight I didn't split the triangles & made giant ones for super. YUMMY!

Hot Dip

1 8oz pkg cream cheese, softened
3 oz dried beef cut into small pieces
2 T. milk
1 C sour cream
1/4 C Chopped green pepper (optional)
2 T. dried onion flakes
1/4 tsp pepper
1/4 tsp garlic salt

Soften cream cheese, add milk & sour cream. Mix in rest of ingredients. Top with sunflower seeds. Bake at 350 degrees for 25 minutes in an uncovered small baking dish.