snacks

After School Treats

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After School Treats 3Hummus

  • 1 cup dried chickpeas
  • 4 teaspoons olive oil, plus extra to drizzle
  • 3 to 4 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 2 tablespoons tahini
  • 1 tablespoon ground cumin
  • Crackers, to serve

Soak the chickpeas in water for 8 hours, or overnight. Drain. Put in a saucepan and cover with cold water.  Bring to a boil and cook for 50 to 60 minutes. Drain, keeping a cupful of the cooking liquid. Put the chickpeas in a food processor with the oil, lemon juice, garlic, tahini, and cumin.  Blend well until the mixture starts to look thick and creamy. With the motor running, gradually add the cooking liquid until the mixture is as thick or thin as you like it. Transfer to a bowl and drizzle with olive oil. Serve with crackers, raw or cooked vegetables, or use as a spread for sandwiches. Serves 4

Tzatziki

  • 2 small cucumbers
  • 1 2/3 cups low-fat plain yogurt
  • 4 garlic cloves, crushed
  • 3 tablespoons finely chopped mint
  • 1 tablespoon lemon juice
  • raw vegetables, to serve

Cut the cucumbers in half lengthwise and scoop out the pits.  Leave the skin on and coarsely grate the cucumbers into a colander.  Sprinkle with salt and leave over a large bowl for 15 minutes to drain off any bitter juices. Stir together the yogurt, garlic, mint, and lemon juice in a bowl. Rinse the cucumber under cold water then, taking small handfuls, squeeze out any excess moisture. Mix the grated cucumber with the yogurt. Serve with raw vegetables. Serves 12

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Thinking About Easter

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Egg Chicks

Egg Chicks

 Ingredients:

  • 12 shelled, hard-cooked medium eggs
  • 1/3 cup mayonnaise
  • 2 tbsp. yellow mustard
  • 24 currants
  • 1 (2-inch) length carrot

 Using a sharp knife, cut off top third of each egg, reserving tops. Carefully scoop out yolks. Place yolks in a medium bowl. Using a fork, mash yolks finely. Add mayonnaise and mustard, stirring until combined. Transfer yolk mixture to a piping bag with the tip cut off. Pipe yolk mixture into the bottom half of each egg, overfilling to resemble a chick. Top with reserved egg tops. Place 2 currants for eyes on yolk mixture of each egg. Using a sharp knife, cut a small beak-shaped piece from length of carrot. Place carrot beak on each egg.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Mattie’s Famous Cinnamon Rolls

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Cinnamon Rolls

Ingredients:

  • 1 package of yeast
  • 3 cups warm water
  • 1 cup sugar
  • 1 teaspoon salt
  • ½ cup malted shortening
  • 2 eggs
  • 8-10 cups flour
  • 1 cup (or less) white or brown sugar
  • ½ cup (or less) melted butter
  • cinnamon

Method:

Starting at 5 p.m., dissolve yeast in 1 cup of warm water to which 1 tablespoon sugar has been added. Put 2 cups water, 1 cup sugar, salt and melted shortening in large bowl. Add eggs and mix well. Add yeast mixture. Work in flour to make a dough that is workable. Cover and let rise. Work down dough each hour. At 10 p.m., roll out dough on buttered surface into 2 rectangles. Dough should be about ½ inch thick. Brush on melted butter. Sprinkle with sugar and cinnamon. Roll like a jelly roll, beginning at wide side. Cut in slices about 1 inch thick. Place in greased pans. Recipe fills 5-8 standard cake pans or three 9/13 inch pans. Cover pans with towel and let set on counter overnight. Next morning, bake at 350 degrees F for 15-25 minutes. Frost with powdered icing. Recipe may be halved. Unfrosted rolls may be frozen.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Super Food for the Super Bowl

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roasted-garlic-bean-dip
A great start to your Super Bowl festivities.

 

Roasted Garlic Bean Dip

Ingredients:

  • 1 head garlic
  • 2 ½ tablespoons extra virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 to 8 medium carrots, peeled and cut into sticks
  • 2 to 3 rutabagas, peeled and cut into sticks
  • 1 – 15 ounce can cannellini beans, drained and rinsed, liquid reserved
  • 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme
  • Pita chips, for serving

Method:

Preheat the oven to 400 degrees F.  Cut the top off of garlic, exposing the cloves. Place on a sheet of foil, drizzle with olive oil and sprinkle with salt and pepper. Wrap up the garlic tightly and roast until soft, 20 to 30 minutes; let cool slightly. Squeeze out the roasted garlic.

Meanwhile, drizzle a baking sheet with 1 tablespoon olive oil. Add the carrots and rutabagas, season with salt and pepper and toss. Roast until veggies are tender, 15 to 20 minutes.

Combine the beans, lemon zest and juice, thyme, roasted garlic and the remaining 1 ½ tablespoons olive oil in a food processor or blender. Pulse until nice and creamy. Season with salt and pepper. If the dip is too thick, blend in some of the liquid from the beans (or low sodium vegetable broth). Transfer to a bowl and drizzle with olive oil. Serve with the roasted vegetable sticks and pita chips.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Citrus Streusel Quick Bread

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citrus-streusel-quick-bread
This bread is great for breakfast or a snack.

Ingredients

 

  • 1 lemon or orange cake mix, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter
  • ½ cup chopped pecans
  • 1 package instant vanilla pudding mix
  • 1 cup sour cream
  • 4 eggs
  • 1/3 cup canola oil

Glaze:

  • 1 cup confectioners’ sugar
  • 2 to 3 tablespoons milk

In a small bowl, combine 2 tablespoons cake mix, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans; set aside. In a large bowl, combine pudding mix, sour cream, eggs, oil and remaining cake mix. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into greased 8 in. x 4 in. x 2 in. loaf pans. Sprinkle with pecan mixture.

Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over warm bread.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For New Year’s

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spinach-dip
Hollow out a round pumpernickel bread for a bread bowl to serve your dip.

 

Easy Dip For Your New Year’s Party

 Spinach Dip

Ingredients:

  • 1 package thawed, chopped frozen spinach (well drained)
  • 1 cup sour cream
  • 1 can chopped water chestnuts
  • 1 cup mayonnaise
  • 1 package dry vegetable soup mix
  • 3 green onions, chopped

Mix all ingredients, cover and set in refrigerator overnight. Serve with cut up pieces of pumpernickel bread or chips for dipping.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

Getting Ready For Thanksgiving

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frosted-pumpkin-muffins
These muffins are delicious for breakfast or for a treat anytime.

Frosted Pumpkin Muffins

Ingredients:

  • 1 package pound cake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 can cream cheese frosting
  • ½ cup finely chopped pecans, optional

Method:

In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Yield: 1 ½ Dozen

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  http://www.thasc.com