I made this dip the other night for book group. It was one of those totally last minute ideas, and while not the usual dip, it was really good, and super easy!This might appeal only to those who like hummus and feta, but it seemed to go over ok at book group.
Mediterranean 7-layer Dip
1 tub Hummus (about 12 oz. or so)
chopped lettuce
chopped tomatoes
chopped cucumbers
chopped olives
chopped red or green onion (I used green)
feta cheese
Spread hummus in a 9-inch pie plate, or other serving dish. Layer the rest of the ingredients on top. Serve with tortilla chips, pita chips, or pita wedges.Eat up, yum! And it's fairly healthy with all the veggies!
Sunday, January 20, 2008
Wednesday, January 2, 2008
Snickerdoodle Muffins
I got this recipe from Peabody, and made them for New Year's Eve. I made them in a mini muffin tin, and they were so good! They tasted almost like donuts...sooo good!
I will definitely make these again...and big next time! Or small....or some of both! Even if you aren't a snickerdoodle cookie fan, I am sure you will love these!
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
** I made them in the mini tins, and only baked them for about 10-12 minutes. I didn't grease the pan, and it worked out fine. I think the sugar and cinnamon coating kind of help keep them from sticking. All I did was scoop about a tablepoon of batter and plop it right into the bowl of sugar and cinnamon. I then used my fingers to cover the batter in the sugar, and once the top was covered, I could pick it up to continue coating it in the sugar without getting my hands sticky. Yummy! enjoy! And be sure to go visit Peabody's food blog to learn a very funny story about these muffins, as well as to see the beautiful pictures!
I will definitely make these again...and big next time! Or small....or some of both! Even if you aren't a snickerdoodle cookie fan, I am sure you will love these!
Snickerdoodle Muffins
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
¾ tsp baking soda
¾ tsp baking powder
¾ tsp cream of tarter
¾ tsp freshly grated nutmeg
1 and ¼ cup sour cream
2 and ¼ cups all purpose flour
1 cup sugar and 2 TBSP cinnamon mixed together for rolling
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.. Place muffin in to muffin tin.. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
** I made them in the mini tins, and only baked them for about 10-12 minutes. I didn't grease the pan, and it worked out fine. I think the sugar and cinnamon coating kind of help keep them from sticking. All I did was scoop about a tablepoon of batter and plop it right into the bowl of sugar and cinnamon. I then used my fingers to cover the batter in the sugar, and once the top was covered, I could pick it up to continue coating it in the sugar without getting my hands sticky. Yummy! enjoy! And be sure to go visit Peabody's food blog to learn a very funny story about these muffins, as well as to see the beautiful pictures!
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