Black Bean Hummus

Black Bean Hummus 
(I double this recipe)

1 can (15 oz) black beans, drained and rinsed well
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp tahini* (I couldn't find it at the store and didn't want to go searching so I used toasted sesame oil)
2-3 cloves garlic
1 tsp cumin
1/2 tsp salt
1/8 red pepper flakes
paprika, for color

Combine all ingredients except paprika in a food processor. Process until mixed, scraping the sides as needed. Spoon hummus into a bowl and sprinkle with paprika. Serve with pita chips, bagel chips or tortilla chips.

*tahini is sesame paste. If you can't find either, it can be made. http://greek.food.com/recipe/homemade-tahini-73859

Optional: keep out a few of the black beans to stir in after it's been processed.

(recipe from Dave Hulme)

Chicken Pot Pie

I found this on all-recipes. (http://allrecipes.com/recipe/chicken-pot-pie-ix/detail.aspx)  Based on the reviews there, I usually make extra sauce (about 1 1/2) and I have also added potatoes instead of celery since I don't like celery. I also bake my bottom crust for 5-8 minutes first. It takes a bit of time to make but it soooo good. 

Original recipe makes 1 - 9 inch pieChange Servings

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour

• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 
  
• 2 (9 inch) unbaked pie crusts

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Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chicken Pillows

From Mom.

Pillows:

1/3 C crushed herb seasoned croutons or bread stuffing

1 (3 oz.) Package cream cheese

2 T butter or margarine, softened

½ tsp lemon pepper seasoning

1 to 2 (5 oz.) Cans boned chicken drained or 1 C cubed (cooked) drained chicken

1/3 C (2 oz. can) drained mushroom stems and pieces

1 (8 oz.) Can pillsbury refrigerated quick crescent dinner rolls

3 T butter or margarine, melted

pecans, chopped

t    In small bowl, combine croutons and pecans.  Set aside.

t    In medium bowl, combine cream cheese, 2 T butter and seasoning–mix well.

t    Stir in mushroom and chicken–set aside.

t    Separate crescent dough into 8 triangles, spread each with about 1/4 C chicken mixture. 

t    Roll each up starting at shortest side or triangle and roll to opposite point.

t    Tuck sides and point under to seal completely

t    Dip rolls in melted butter; coat with crumb/nut mixture

t    Place on ungreased cookie sheet

t    Bake at 375 for 15 to 20 minutes, until golden brown

t    Serve with sauce

Sauce for Chicken Pillows:

1 can cream of chicken soup

½ can broth

½ pint sour cream

t    Mix soup and broth

t    heat

t    add sour cream and serve over chicken pillows and potatoes

Pumpkin Pancakes

It's a tradition for me to make pumpkin pancakes sometime during General Conference weekend (April and October). This is the recipe I use.

1 1/2 cups milk (I prefer to use evaporated milk or whole milk, but low fat works too)
1 cup pumpkin puree
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar
1 tsp vanilla
2 cups flour
3 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Pour or scoop the batter onto a griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

WARNING: This batter is very thick. You will want to dilute with milk, but if you do, you will dilute the pumpkin flavor. Scoop a clump of batter and then just spread it out so it's flatter.

Suggestions: It's delicious with buttermilk syrup, chopped fresh peaches and whipped cream.

'Better-than-Kneaders' Syrup

1/2 c. butter

1 c. buttermilk

1/2 c. white sugar

1/2 c. brown sugar

1 t. baking soda

1 t. vanilla

In a large saucepan, combine butter, buttermilk, and sugar. While stirring regularly, bring to a boil. Add baking soda and vanilla, it will foam up and bubble at this point. Let boil for 3 minutes, stirring continuously. Remove from heat and cover. It's ready to serve!