Saturday, August 4, 2012

Greek Yogurt Ice Cream

Greek yogurt of your choice  (1 large tub or 4 single serve cups {6oz})
Whipping cream (organic has no stablizers)
Honey to taste
1 or 2 teaspoons of vanilla

Whip the whipping cream, add vanilla, add honey to taste, mix in greek yogurt, freeze.  You don't even need to put it in an ice cream maker, and it scoops out, remarkably well...

So far, I've used strawberry and vanilla and both are fantastic!!

If you are in a hurry you can use Tru Whip...but I have to say, the real cream is YUM.

Scratch Red Pepper Hummus

My mama made this and shared it with me...and it has been a HUGE hit!!
1 15 oz. can chick peas (rinsed & drained)
1 head of garlic
1 red bell pepper
Sea Salt
Fresh ground pepper
2 Tbs. Olive oil (optional)
Preheat oven to 375. Slice a clean cut off the top of the entire head of garlic (to expose the very tip of the cloves). Loosely wrap garlic in foil with a Tbs or so of water. Place wrapped garlic and bell pepper in baking dish. Roast for 45 minutes. The bell pepper should get pretty dark, maybe even black in places. That’s good!
After pepper has cooled, remove skin & seeds. Slice pepper into strips. Use a blender or food processor for remaining steps. Pour chick peas into processor. Add pepper strips. Squeeze all of that delicious, roasted garlic goodness into blender. Gently pulse until it starts to come together. At this point you can drizzle in olive oil or leave it out. Continue to pulse until smooth dip consistency. Add salt and pepper to taste. Serve immediately or refrigerate to let the flavors really mesh.