Hummus

Here is a healthy snack that’s quick and easy to make. Serve with oven-baked pita chips and veggies. To make the pita chips, cut pita bread into triangles. Spray wedges with cooking spray, sprinkle with salt, and bake at 425 until crisp.

Traditional Hummus

Cooking Light

• 2 (15.5-ounce) cans no-salt-added chickpeas (garbanzo beans), rinsed and drained (of course, I cook my own beans to save money)
• 2 garlic cloves, crushed
• 1/2 cup water
• 1/4 cup tahini (sesame seed paste)
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Place beans and garlic in a food processor; pulse 5 times or until chopped. Add 1/2 cup water and remaining ingredients; pulse until smooth, scraping down sides as needed.

CALORIES 44 (51% from fat); FAT 2.5g (sat 0.6g, mono 1g, poly 0.6g); PROTEIN 2g; CARB 3.8g; FIBER 0.8g; CHOL 1mg; IRON 0.3mg; SODIUM 109mg; CALC 21mg.

Festive Pecan Holiday Appetizers

Spiced Pecans

My friend Jennifer is always bringing me something. A few weeks ago she brought me sunflowers when I was feeling blue.  Every time I looked at them it literally perked my spirits. Then she brought me some Halloween decorations and even some medicine when my girls had a cough. So thoughtful. She also recently brought me a very special treat – - really fresh pecans. Her family is from Georgia and they have their own pecan trees. These pecans taste more pecaney (I just made up a new word here) than any I’ve ever tasted. Sublime.

I usually get my pecans at Costco since they are at least half, if not more, of the price in the grocery store. If you aren’t lucky enough to have a fresh-off-the-tree pecan connection, you should check your local warehouse store for a good deal. If you pay regular grocery store prices for pecans you are, well, nuts.

These two recipes will knock your socks off.

Pecans with a Punch

Oh My Stars, Recipes That Shine, Roanoke Valley Junior League

• 1/2 cup sugar
• 1/4 cup Jack Daniel’s Old No. 7 sour mash whiskey
• 1 tsp chili powder
• 1 tsp salt
• 3/4 tsp cayenne pepper
• 2 cups pecan halves

Combine sugar, whiskey, chili powder, salt and cayenne pepper in saucepan. Cook over medium heat until sugar dissolves, stirring frequently. Bring to a boil and boil gently for 3 minutes, stirring occasionally.

Add pecans, stirring to coat well. Spread in a single layer on a baking sheet lined with buttered foil. Bake at 250 degrees for 15 to 20 minutes or until toasted and glazed. Let stand until cool.

(Note from Laura here – - I always find the nuts are still a little sticky after they are done, so I break them apart and put them on a clean foil-lined pan and bake them a little longer.)

Mill Mountain Cheese Spread

Oh My Stars, Recipes That Shine, Roanoke Valley Junior League

• 8 ounces cream cheese
• 1 garlic clove, minced
• 1 TBSP grated onion
• 1/4 cup (1/2 stick) butter
• 1/4 cup packed dark brown sugar
• 1 tsp Worcestershire sauce
• 1/2 tsp prepared mustard
• 1 cup finely chopped pecans

Combine cream cheese, garlic and onion in a bowl and mix with a fork. Shape into a 6-inch circle with a raised rim on a serving plate. Chill, covered in the refrigerator.

Combine butter, brown sugar, Worcestershire sauce, mustard and pecans in a saucepan and cook until butter melts, stirring to mix well. Spoon over cream cheese mixture. Chill, covered, in the refrigerator. Let return to room temperature and serve with crackers.