Thursday, September 17, 2015


1 lb. Crock Pot Chickpeas
   Recipe for Crockpot Chickpeas:
    7 c. water
    1 lb. dry chickpeas (Garbanzo beans), sorted and rinsed
    1/4 tsp. baking soda
Place water, chickpeas, and baking sodia in slow cooker.  Cover and cook on high for 4 hours or LOW for 8-9 hours.  Drain and serve.

2 cloves garlic, minced
1 1/2 tsp. kosher salt
5 Tbsp. lemon juice
1/4 c. water
1/3 c. tahini, stirred well
1/4 c. extra-virgin olive oil

Place chickpeas, garlic, and kosher salt in a food processor.  Process for 15-20 seconds.  Stop, scrape down the sides of a bowl and process for another 15-20 seconds.  Add the lemon juice and water.  Process for 20 seconds.  Add the tahini.  Process for 20 seconds then scrape down the sides of the bowl.  With the processor running, drizzle in the olive oil.  

Sunday, September 13, 2015

Reese's Chewy Chocolate Cookies

2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla 
1 2/3 c. Reese's Peanut Butter chips

Stir together flour, cocoa, baking soda, and salt; set aside.  Beat butter and sugar in large bowl until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.  Bake for 8-9 minutes in degree 350 oven.