Tonight, we nom in HELL!

Someone at work brought these today, so I've never made them. They're spicy, but really good! (And no, I don't know why they're called Ruth Crackers. That's not the name of the person who brought them.)

Ruth Crackers

Ingredients
*1 gallon jug
*1 box saltine crackers
*1 1/2 cups canola oil
*1 package ranch dressing mix
*1 1/2 tsp cayenne pepper

Directions
Place crackers in jar. Mix all. (Note: This part confuses me a bit, because when I was verbally told the recipe they made it sound like you let the crackers soak up the canola oil first, then add the seasoning and it will stick to the crackers. Plus it seems like it would be hard to mix spices into canola oil by itself. So if you make these, do it however you think sounds best, and let us all know what happens!)

These are really tasty either hot or cold. I mixed this batch with some peas and goat cheese.

Peanut and Sesame Noodles

Ingredients
*2 c. cooked whole wheat spaghetti
*1 tbsp sesame oil
*3 tbsp smooth peanut butter
*1 tbsp fresh ginger, grated
*1 tsp chili powder
*3 tbsp hot water (just use the pasta water)
*2 garlic cloves, grated
*2 tbsp soy sauce
*1 tbsp red wine vinegar
*1 tbsp toasted sesame seeds

Directions
Cook pasta according to directions. Combine all other ingredients, microwave for 2 minutes, mix until peanut butter is dissolved. Add sauce to pasta, toss until pasta is fully coated. Sprinkle with sesame seeds.

This was taken from the back of the Hershey Kisses' Chocolate Meltaway package. I feel it requires more experimentation, possibly with other types of Kisses. :-)

Chocolate Meltaway Brownie Bites

Ingredients
*48 Hershey Kisses (Meltaway Milk Chocolates)
*2/3 c. butter, softened
*1 1/4 c. sugar
*1 tbsp water
*1 tsp vanilla extract (Note: I was actually out of vanilla, so I used almond.)
*2 eggs
*1 1/2 c. flour
*1/2 c. cocoa
*1/2 tsp salt
*1/4 tsp baking soda
*Powdered sugar

Directions
Remove wrappers from chocolates; place in freezer while preparing and baking brownies.

Beat butter, sugar, water and vanilla in large bowl with mixer on medium speed until well-blended. Add eggs; beat well. Sift together flour, cocoa, salt, and baking soda; gradually add to sugar mixture, beating on low speed until blended. Refrigerate dough about 2 hours or until firm enough to handle.

Heat oven to 350 degrees. Line 48 small muffin cups (1 3/4 inch diameter) with paper or foil baking cups or spray with vegetable cooking spray. Shape dough into 1-inch balls, place into prepared muffin cups. Bake 11-13 minutes or until brownie surface is set. Brownies will appear soft and moist. Do not overbake.

Cool about 5 minutes on wire rack. Dust brownie tops with powdered sugar. Press frozen chocolates into surface of each brownie. Cool completely in pan on wire rack.

Which is actually more "Roasted Garlic and Lemon Hummus", because I like a lot of lemon juice. Now. I have never made hummus before. And now I am *kicking* myself, because oh my dear fluffy lord, what have I been missing? Adapted from here.

Now, not to sound like Ina Garten here, but you really want a good quality olive oil for this, because you really want that fruitiness. At least, it really seemed to make this recipe pop.

Roasted Garlic Hummus

Ingredients
*1 can chickpeas/garbanzo beans (15 oz.)
*1 bulb roasted garlic
*3 tbsps lemon juice
*3 tbls olive oil
*1 tsp oregano
*Salt to taste

Directions
Roast garlic (instructions below).

Drain chickpeas, reserve liquid. In a food processor, process beans, garlic, olive oil, lemon juice and oregano until desired consistency. If hummus is too thick, simply add olive oil and chickpea liquid until desired consistency. (Note: I also added lemon juice.) Also add salt to taste.

To roast garlic:
Preheat oven to 250 degrees F.

Separate a head of garlic into individual cloves. don't peel the cloves, but do rub off any flaky or papery skin. Use a paring knife to cut off the stem end of each clove. You basically want the peel to stay one, but it is fine if a little does come off.

Put the cloves in the center of a square piece of aluminum foil. Drizzle with a little olive oil, and using your fingers to rub the oil evenly on the cloves. Gather the aluminum foil into a pouch and set it directly on the rack of your oven. Roast until the garlic becomes very soft, approximately 1 hour. NOTE: You can roast two heads of garlic in one pouch, but for more than that, make another pouch.

When done baking, open the pouch and let the cloves sit until they are cool enough to handle. When cool, squeeze each clove gently at the untrimmed end and the roasted flesh should slide right out in one piece.

I know, I know. But it actually turned out really good! A little sweet, I think I'll cut down on the sugar next time.

Tomato Soup Salad Dressing

Ingredients
*1 cup extra virgin olive oil
*1/2 cup vinegar
*1 can organic tomato soup
*1 cup sugar
*1 tsp. dry mustard
*1 tsp. pepper
*1 tsp. salt
*1 tsp. celery seed
*1/4 tsp. garlic powder or 2 fresh cloves
*1/4 tsp. basil

Directions
Put all ingredients in a blender and blend until smooth. Refrigerate or use right away.

This is an incredibly delicious and light pizza. It would be perfect for a party appetizer, or just a nice summer dinner. Adapted from here.

Rosemary, Grape, and Chevre Pizza

Ingredients
*1 pizza crust (I used Mama Mary's Thin and Crispy)
*2-3 cups of green grapes, washed and halved
*5-6 oz goat cheese
*2 tbsp rosemary, chopped finely
*2 tbsp olive oil
*2 tsp kosher salt

Directions
Preheat oven to 450°F. Mix grapes, 1 TBS olive oil, and rosemary together in a medium bowl. Brush crust with remaining tablespoon of oil. Sprinkle kosher salt on top of oil. Top crust with grape mixture. Crumble goat cheese over grapes. Cook pizza according to crust directions, removing when edges of crust and goat cheese begin to brown.
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Okay, so it's not really world famous. But whenever we've got a potluck, it is demanded that Mother brings this salad. Because it is DAMN TASTY. And the awesome thing is, it gets better the longer it sits. And while the recipe itself is 100% vegetarian, it's easily adaptable. I've added peas, and chicken, and experimented with all sorts of different tomatoes.

Mom's World Famous Pasta Salad

Ingredients
For the salad:
*1/2 bag tri-color rotini, cooked and cooled
*1/2 bag frozen broccoli, thawed
*8 oz mild cheddar cheese, cubed
*1 pckg grape tomatoes

For the dressing:
*1 c. Miracle Whip (DO NOT USE MAYO)
*1/4 c. dried parsley
*1/8 c. basil
*1 tsp garlic salt

Directions
The night before serving, cook the pasta and thaw the broccoli (the tip in my previous entry, about the pasta and peas? Works here, too). Prepare the dressing by mixing all ingredients in a bowl and chilling in the fridge until just before assembling. The longer the dressing sits and ages, the better it is.

Before serving, mix pasta, broccoli, cheese, tomatoes, and dressing. Let sit for a little while for flavours to meld, and serve.
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I got this recipe from a coworker who highly recommends it, but I haven't had a chance to try it yet.

Pumpkin Enchiladas

Ingredients
*2 medium-large corn tortillas (like Mission Super Size) (The woman who gave me the recipe said she used small whole wheat tortillas in an 8"x8" pan and it worked just as well.)
*3/4 cup enchilada sauce, divided
*2/3 cup canned pure pumpkin (My coworker notes that the only place she could find pure pumpkin was Target.)
*1/3 cup chopped onion
*1/4 cup shredded fat-free cheddar cheese
*1 slice fat-free cheddar cheese, halved
*1 1/2 tbsp. taco sauce
*1 tsp. dry taco seasoning mix
Optional: salt, black pepper, fat-free sour cream, chopped scallions

Directions
Preheat oven to 400°. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.

Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese. Return to the oven and bake for another minutes, or until the cheese has melted.

Serve with sour cream and/or scallions if so desired. Makes 2 servings.

This is pretty basic, but really delicious. Also, this recipe makes a really big salad, because, well, leftovers! Yay!

Chicken, Strawberry, & Spinach Salad

Ingredients
*3/4 bag spinach
*2 containers strawberries, sliced
*2 c. chicken
*1/2 bag penne
*1/2 bag frozen peas
*1 10-oz log goat cheese
*2 handfuls sliced almonds
*Dressing of choice (I used strawberry basalmic vinagrette, yum)

Directions
Cook penne and chicken according to directions, let cool. Chop chicken.

Place spinach in large bowl. Assemble chicken, penne, peas, and strawberries on top. Crumble goat cheese and sprinkle almonds over salad. Dress.

Tips
What I do when I'm trying to thaw peas and not cook them is, I place them in the bottom of the colandar that I'm going to strain my pasta in. So when I'm draining the pasta, I'm pouring all that hot water directly onto the peas. Instant thaw, and the peas also help cool the pasta a little bit.

Chicken Waldorf Salad

Ingredients
*1 1/2 c. Miracle Whip
*1/2 tsp. salt
*2 tsp. Worcestershire sauce
*3 1/2 c. cooked chicken chunks (I used Blue&Gold Chicken, it added a nice pepperiness)
*1/2 bag tricolor rotini
*2 c. diced Granny Smith apple
*1 c. diced celery
*1 c. grapes, sliced in half (I used both red and green)
*1/2 c. chopped almonds

Directions
Cook chicken and pasta according to directions, let cool.

In a large bowl, combine mayonnaise, salt and Worcestershire. Add chicken, pasta, apples, celery, grapes, and nuts, mix well. Because I added extra ingredients to the recipe I used, the dressing barely moistened my salad, which I really liked, but so the dressing amount might need adjustment.

Tips
When slicing grapes, get two lids (like for sour cream tubs), and place the grapes between. Then just slice between the lids. So much easier and faster than slicing grapes one at a time.