Appetizers, Family Favorites

Simple Tahini Free Hummus


1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
2 tablespoons almond butter or tahini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 clove fresh garlic, finely chopped (optional)
1/2 teaspoon coarse salt
1/2 teaspoon ground coriander
Dash cayenne pepper
2 to 3 tablespoons water (if needed)

Stick it all in the food processor!! That’s it!

Recipe Cred: The Amazing Jessy O’Leary


Grandma’s Oatmeal Cookies


1 cup raisins (yellow and brown)

2 cups sugar

1 1/2 cups water

1 cup vegetable oil

1/2 cup dried cranberries

1/2 cup dried chopped fruit medley

1 cup chopped dates

3 cups flour

3 cups quick oatmeal

1 cup nuts of choice (walnut, pralines)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 Tbsp nutmeg

1 Tbsp cinnamon

1 tsp ground cloves


Mix raisins, cranberries, chopped fruit medley, dates sugar, water, vegetable oil and baking soda in a saucepan and bring to a boil for 4 minutes. Prepare the following mixture of flour, oatmeal, cinnamon, baking powder, salt, nutmeg, cloves and nuts. Mix the dry ingredients with the wet ingredients in the saucepan. Put tablespoons of cookie dough far apart on the cookie sheets to all for spreading. Bake at 375 degrees for 10 minutes. The cookies will look undercooked but should have a light brown edge. Cool on a rack and store in an airtight container.

Recipe Cred: Shirley Rae

Desserts, Family Favorites

The Great Pumpkin Cookie


2 cups flour

1 cup oatmeal

1 tsp of soda

1 tsp cinnamon

1/2 tsp salt

1 cup butter

1 egg

1 cup brown sugar

1 tsp vanilla

1 cup canned pumpkin

1 cup chocolate chips


Mix dry ingredients separately and set aside. Cream butter and brown sugar in a mixer. Add the egg and vanilla to the butter and sugar mixture. Add 1/2 of the dry ingredients and 1/2 cup of the canned pumpkin. Mix well then add the rest of the dry ingredients and the other 1/2 cup of canned pumpkin. Stir in 1 cup of chocolate chips. Drop by tablespoons on cookie sheets. Bake at 350 for 8-9 minutes. Don’t overbake. It’s ok if the cookies come out a little gooey.

Recipe Cred: Betsy

Family Favorites, Vegetarian

Enchiladas with mushrooms, beans and cheese


3 tablespoons olive oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

8 ounces cremini mushrooms, quartered or sliced if large

1 teaspoon ground cumin

1 15.5-ounce can low-sodium black beans, rinsed

8 ounces Monterey Jack or mild Cheddar, grated (about 2 cups)

kosher salt and black pepper

1 14-ounce can red chili enchilada sauce (about 1½ cups)

8 corn tortillas, warmed

fresh cilantro leaves, for serving


Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the onion and poblano. Cook, tossing often, until the onion is browned, 5 to 7 minutes. Add the mushrooms and cumin. Cook, tossing frequently, until the mushrooms are browned and tender, 4 to 6 minutes. Remove from heat. Add the beans, 4 ounces of the cheese, and ¼ teaspoon each salt and pepper.

Spread ½ cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish. Roll up the filling in the tortillas, dividing evenly (about ⅓ cup per tortilla), and place seam-side down in the dish.

Top with the remaining enchilada sauce and the remaining 4 ounces of cheese. Bake, uncovered, until the sauce is bubbling and the cheese is melted, 14 to 16 minutes. Serve topped with the cilantro.

Recipe Cred: Real Simple