Crispy Roasted Snap Peas

These are similar to the roasted chickpea recipe I posted in May - a healthy easy snack!

Crispy Roasted Snap Peas
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Makes: 3 cups
Total Time: 25-30 min

Ingredients:
3 cups whole sugar snap peas
1 cup Parmesan cheese
1/2 cup panko bread crumbs
olive oil to coat
1 tsp salt
1/2 tsp pepper

Instructions:
1. Mix all ingredients in a large bowl. Spread over a baking sheet and bake for about 20 minutes or until lightly browned and just tender at 400 degrees.

Crispy Roasted Snap Peas

Smore Cake Pops

Since cake pops are getting so popular, I wanted to make some as a dessert to bring to my a BBQ party my cousin was having. My mom and I combined a few recipes to make this smore cake pop recipe. They take a bit of time and work but they turned out to be a crowd pleaser! (sorry for the bad pictures -- I was in a hurry)

Smore Cake Pops
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Makes: 30-35 cake pops
Bake Time: 25-30 min
Cool/Wait Time: 3 hours

Ingredients:
1 1/8 cup graham cracker crumbs (for cake)
1 1/2 cup graham cracker crumbs (for finishing decoration)
1 package white cake mix (regular size)
2 tablespoons sugar
1 1/2 cups water
2 egg whites
4 tablespoons canola oil
3/4 cup marshmallow creme
1 bag (14 ounces)  milk chocolate coating wafers
lollipop sticks
1 package of mini marshmallows

Instructions:
1. Preheat oven to 325 degrees. In a large bowl, beat crumbs, cake mix, sugar, water, egg whites, and oil for 2 minutes.
2. Pour into a 13X9-inch baking pan and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let cool completely.
3. Crumble cake into large bowl. Add marshmallow creme; mix until well blended. You may need to add more marshmallow until cake can be molded easily. Shape into 1-inch balls. Refrigerate 2 hours. 
4. Melt coating wafers as directed on package. For each cake pop, push the end of the lollipop stick through a mini marshmallow about a half inch down to create a base for the cake. Then, dip the same end of the stick into the melted coating. Insert dipped end of lollipop stick halfway into cake ball. Let stand until the coating is set.
5. Dip each cake pop into melted coating. Shake gently to remove excess coating. Roll cake pops in graham cracker crumbs.
6. Place cake pops in Styrofoam blocks. Let stand until coating is set. 

TIP:

Steps 4 and 5 are the hardest parts. It helps to have a partner to help you with these steps. My brother, Luke, put the cake on the sticks, while I dipped them in the chocolate. If the cake gets too warm, they will fall apart when you try to put it on the pop or dip it. If this starts to happen, keep them in the freezer until you're ready to use them to keep them firm!

Step 4

Smore Cake Pop

Rosemary-Baked Chicken with Potatoes

Inexpensive but delicious!

Rosemary-Baked Chicken with Potatoes
Source: McCormick
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Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Calories: 294 calories per serving

Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoon rosemary leaves crushed
1 teaspoon Sea Salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

Instructions:
1. Preheat oven to 425 degrees. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well.
2. Arrange potatoes in single layer on foil-lined 15 X 10 X 1 -inch baking pan sprayed with no stick cooking spray. Bake 15 minutes.
3. Push potatoes to one side of the pan. Place chicken on pan. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Rosemary-Baked Chicken with Potatoes

Red Velvet Gobs

Red Velvet Gobs
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Makes: 3 dozen gobs

Ingredients:
1 package (18.25 oz) of red velvet cake mix
1/2 cup vegetable oil
2 eggs
1 container of cream cheese icing

Instructions:
1. In a mixing bowl, combine the cake mixes, oil, and eggs; mix well.
2. Scoop 1-in. balls and place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks.
3. Once cookies are completely cooled, spread about a tablespoon of cream cheese icing on half of the bottoms of the cookies; top with the remaining cookies. Store in the refrigerator.

Red Velvet Gobs

Bacon and Egg Spaghetti

Breakfast for dinner - bacon, eggs, and toast!

Bacon and Egg Spaghetti
Source: Recipe.com (LINK) 
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Makes: 4 servings
Calories: 470 calories/serving
Total Time: 30 minutes
   
Ingredients:
1 slice white or whole grain bread, cut into pieces
1/2 cup grated Parmesan cheese
2 1/2 tbsp extra-virgin olive oil
8 oz dried spaghetti
6 slices of bacon
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp crushed red pepper
4 eggs

Instructions:
1. Preheat oven to 350 degrees. In a food processor, combine bread, 1 tablespoon of the Parmesan, and 1 1/2 teaspoon of the oil. Cover and process until coarse crumbs form. Spread in a 15 X 10 X 1- inch baking pan. Bake, uncovered, for 10 minutes or until golden. Cool on wire rack.
2. In a large pot, cook pasta according to package directions. Drain; set aside. Reserve 3/4 cup pasta water.
3. Meanwhile, in a large skillet cook bacon over medium heat until crisp; drain well on paper towels. Tear bacon into large pieces; set aside. Keep skillet warm, reserving 1 to 2 tablespoons of drippings in the skillet.
4. In the same large pot used for the pasta cook garlic in remaining 2 tablespoons of oil over medium-high heat for 1 minute. Add salt and crushed red pepper. Add cooked pasta water to desired consistency; toss to coat.
5. In the large skillet, heat bacon drippings over medium heat. Break eggs into skillet. Reduce heat to low; cook eggs 3 to 4 minutes or until desired doneness.
6. Divide spaghetti among 4 plates. Top with bacon and toasted bread crumbs. Serve with eggs.

Bacon and Egg Spaghetti

Turkey and Spicy Hummus Clubs

Turkey and Spicy Hummus Clubs
Source: Good Housekeeping Magazine (LINK) 
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Makes: 4 main-dish servings
Calories: 585 calories
Total Time: 20 minutes
   
Ingredients:
1 container (8 to 10 oz.) hummus
1 tbsp Asian chili sauce (Sriracha)
1/4 cup light mayonnaise
1/4 tsp smoked paprika
8 slices reduced-sodium bacon
12 slices multigrain bread, lightly toasted
8 oz thinly sliced reduced-sodium deli smoked turkey
2 cups arugula
2 medium tomatoes, sliced

Instructions:
1. In a small bowl, stir together hummus and chili sauce. In another small bowl, stir together mayonnaise and smoked paprika.
2. Place 4 slices bacon on paper-towel-lined microwave-safe plate. Cover with paper towel. Microwave on high for 3 to 4 minutes or until crisp. Repeat with remaining 4 slices bacon and clean paper towels. Let cool completely; crumble.
3. Spread 1 tablespoon mayonnaise on one side of 4 slices of bread. Spread 2 tablespoons of hummus on one side of remaining slices of bread.
4. For each sandwich: Place one-fourth of turkey on top. Layer 2 slices bacon, one-fourth of arugula, and one-fourth of tomatoes on top of mayo. Top with another slice of bread with hummus. 

Turkey and Spicy Hummus Club

Turkey and Spicy Hummus Club

Whipped Feta Dip

I was going to make hummus but we didn't have any tahini at home so this is another delicious Greek dip I tried instead! My dad says it's "dynamite" and I agree!

Whipped Feta Dip
Source: Redbook Magazine (LINK) Philip Krajeck
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Makes: 1 cup
Calories: 157 per 1/4 cup
   
Ingredients:
5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp chopped fresh oregano
1/4 tsp crushed red pepper flakes

Instructions:
1. Using an electric of hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. 
2. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute.
3. Transfer mixture into a serving bowl, drizzle with a little more olive oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette) or vegetables.

Whipped Feta Dip