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The Lovely Cupboard: Avocado Hummus

The Lovely Cupboard: Avocado Hummus
I've seen avocado hummus at the store lately and thought, "I need to make that." Then I'd forget until I saw it again the next time. This happened my last four trips to store. This week, I listened to the little avocados calling my name in the produce section, and gave it a try. Oh man, you guys. There are several variations of this dip out there. Cooking Instructions: 1. -1 can of white beans, drained and rinsed -1 avocado, cubed -juice from 1/2 of a lime -1 tablespoon + 1 teaspoon of olive oil (a lower fat option: substitute oil for juice from the beans) -1/2 teaspoon sea salt -1/4 teaspoon cayenne pepper 2. I really love hummus, and I would even eat a rice cake if you put an avocado on it. I've purchased several variations of Pretzel Crisps before, but this was the first time I'd tried them with hummus. I think I could live off of chips and dip...Seriously. Related:  kgallinaParty Dips

DIY: cupcake in a jar Going to the other side of the spectrum, from a vegetable garden to loaded with all things bad for you, but tastes so good cupcakes. You won't think I am such a genius anymore once I tell you how these are done. It really is easy and makes for such a visually appealing way to dress up cupcakes, not that cupcakes need to be dressed up as the name itself is cute and enticing! I pretty much use Paula Deen's recipe, but with a few of my own tiny tweeks to the ingredients (see*) and then I pretty much follow the directions in Paula Deen'srecipe to make the batter and frosting, though I change it up a bit (time in the oven) when it comes to baking it. Ingredients: - 2 1/2 cups all-purpose flour - 1 1/2 cups sugar - 1 tsp baking soda - 1 tsp salt - *2 1/4 tsp cocoa powder - *1 1/2 cup canola oil - 1 cup buttermilk, room temperature - 2 large eggs, room temperature - 2 tbsp red food coloring - 1 tsp white distilled vinegar - *2 tsp vanilla extract for the cream cheese frosting: - 2 sticks butter, softened 1.

Banana Bread, 8 Week Friendly! Banana Bread, 8 Week Friendly! This recipe was brought to us courtesy of Heather Larson, 8 Weeks Contender. Thanks Heather!! "I attended a birthday party this past weekend, and after having to pass on the cupcakes and ice-cream I came home and needed something to make my sweet tooth happy. I have big bag of overripe bananas in my freezer, so I thought, banana bread! **If you make two loaves you can give one away and call it your random act of kindness for the day! Ingredients 2 cups whole wheat flour1 teaspoon baking soda1/4 teaspoon salt1/2 cup sugar free applesauce3/4 cup honey2 eggs, beaten3 mashed overripe bananas Directions Preheat oven to 350 degrees F (175 degrees C).

Crispy Chocolate Peanut Butter Cups Squish, gurgle, splash. Oh, sorry. That was just the sound of me surfacing from the near 10 inches of rain that has fallen in our area in the past three days! 8O Yesterday was seriously the craziest day of thunderstorms that I can remember in a really long time. From my seat at work I watched system after system roll over the area with thunder and lightening like I haven’t seen or heard in years. Thankfully there’s no flooding in my immediate area, but I feel for the folks in Western Iowa who are bracing for some bad stuff. I haven’t been able to sleep well the past couple of nights because of the loud thunder but, despite it continuing even into last night, I finally ZONKED and woke up 10 hours later feeling better than I have in a week. Per Friday’s scheduled workout for Week 1 of the 2011 Summer Shape Up Program, I took Eloise up to the gym where I tackled a quick & dirty 30 Minute HIIT (high intensity interval training) Treadmill Routine: Starring Sabra’s Roasted Pine Nut Hummus.

Purée de Pommes de Terre avec Chou-Fleur et Cheddar - Ontario, terre nourricière Légumes Chou-fleur Valeur nutritive (pour une recette de 6 portions) Protéines: 10,0 grammes Lipides: 14,5 grammes Glucides: 36,5 grammes Calories: 317 Purée de pommes de terre avec chou-fleur et cheddar Le meilleur plat réconfortant de tous les temps, la purée de pommes de terre, additionnée de chou-fleur, a une texture et une saveur merveilleuses. 15 minutes 20 minutes 4 à 6 2 lb (1 kg) de pommes de terre à cuire au four de l'Ontario 4 gousses d'ail, coupées en quartiers 2 tasses (500 mL) de fleurettes de chou-fleur de l'Ontario 3/4 tasse (175 mL) de lait, chauffé 3 c. à table (50 mL) d'huile d'olives 1 c. à thé (5 mL) de sel 1/4 c. à thé (1 mL) de poivre 1 tasse (250 mL) de Cheddar râpé 1/3 tasse (75 mL) de ciboulette ou d'oignons verts hachés Peler les pommes de terre et les tailler en morceaux de 2 po (5 cm).

Cheesy Baked Dip | Tried and Tasty This is the perfect party dip! It’s so good and super easy. Best part about it is you can eat the bowl The flavors blended wonderfully together and was yummy paired with bread cubes (from the inside), or what I used was a french baguette thinly sliced and that was great too. For the chopped bacon, I just used bacon bits that I had on hand from Costco (actually, I think they are called “real bacon pieces”). Source: KSL 8 oz. sour cream 8 oz. cream cheese 16 oz. cheddar cheese, grated (sharp or mild) 4 oz. chopped green chilies Green onion (suit your own taste) 1 c. chopped ham 1/2 pound chopped bacon 1 round bread loaf, hollowed out Mix first seven ingredients together and put into the hollowed out bread loaf. You might also want to dig in to these delicious recipes:

Crescent Cinnamon Rolls : The Hungry Housewife Sleep overs call for yummy breakfast treats. Easy yummy treats. I planned on making homemade cinnamon rolls, but I forgot to thaw out my cinnamon roll dough that I made a couple of months ago. But you know when you get something in your head to make, you are completely on a mission. I remembered I had some Pillsbury Crescent rolls in the fridge and thought, “yeah, they will do.” Easy and delicious I tell you. Unroll your Crescent Rolls Spread your cinnamon butter over the dough ummmm, YUM Roll em’ up Bake, remove from oven and drizzle with glaze! Ready for the easiness? Crescent Cinnamon Rolls Author: Leslie Green – The Hungry Housewife Prep time: Cook time: Total time: Serves: 4 A semi homemade cinnamon roll made easy with a tube of Crescent Rolls Ingredients 1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated Filling 5 tablespoons butter,softened¼ cup white sugar2½ teaspoons cinnamon Glaze 2 tablespoons butter, melted¼ cup + 2 tablespoons powdered Sugar½ teaspoon vanilla extract Instructions

Mashed Cauliflower | Andover Diet Center | Ideal Protein of Andover Ingredients: Cauliflower (I use frozen bags. I cant taste the difference and its easier and less expensive than fresh) 2-4 tsp olive oil 1 oz milk (from your morning milk allowance) Sea Salt Black Pepper 1/2 tsp garlic powder or fresh crushed garlic (more or less or none at all to taste) Optional: White Pepper and Herb Salt (like Mrs Dash or Herbamare) Optional: 2 tsp horseradish (I use from a tube. Directions: 1. I have also made this using both cauliflower and broccolli which makes a different and unique new taste that you will come to crave. I have also added in about 8-12 green jalepeno slices for a fantastic spicy version. This is served with a firey grilled eggplant (eggplant, olive oil, habanero tabasco and indian chili with sea salt) covered with sliced paprika (I used from a jar and rosepepper steak (Lehtipihvi) If making the spicy versions, serve with iced Peppermint Tea to cut the heat with a refreshing mint.

S’more Bars May 14th, 2012 I love s’mores, but they are awfully messy. No matter how I eat them, I always end up with strands of melted marshmallow all over my chin and caked in my hair. These bars are the perfect solution. I do miss the campfire a little bit, but my marshmallow-free hair is totally making up for it (not to mention these taste about 10,000 times better than actual s’mores). 1/2 cup butter, room temperature1/4 cup brown sugar1/2 cup sugar1 large egg1 tsp vanilla extract1 1/3 cups all purpose flour3/4 cup graham cracker crumbs1 tsp baking powder1/4 tsp salt2 king-sized milk chocolate bars (e.g. Preheat oven to 350°F. In a large bowl, cream together butter and sugars until light. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Bake for 30 to 35 minutes, until lightly browned. Recipe by Lovin’ From the Oven

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