Chickpea, Beets & Feta Salad with Lemon Vinaigrette Dressing

Vibrant and full of flavor!

(Photo from Pinterest)

I just found this recipe on Recipes-Technical and was instantly drawn to its' bright, bold colors. This is most definitely my kind of salad! I love beets, chickpeas and feta cheese, so I'm thinking, "How can I go wrong with this beautiful (and even healthy) salad?"

This salad is all about balance. The chickpeas add protein and fiber, making it filling. Beets bring sweetness and a vibrant color. Feta contributes a salty, creamy element that complements the other ingredients. The vinaigrette ties it all together with bright lemon and savory garlic. The result is a salad that’s as beautiful as it is delicious. It’s also versatile, budget-friendly, and perfect for meal prep. Whether you’re serving it chilled at a picnic or warm with roasted veggies, it works any time of year. (quote from Recipes-Technical)

Just think...no boring lettuce, no bland dressing, just a flavor-packed dish that will satisfy! Now that's my kind of salad! See that? I love it and it doesn't even have any chocolate in it...LOL!

Vinaigrette: 

1/4 cup olive oil

2 Tbsp. lemon juice, freshly squeezed is best

1 clove garlic, finely minced

Salt and Pepper to taste

Whisk together in a small bowl until well combined, and set aside while you combine the salad ingredients. 

This dressing goes beautifully with earthy beets and chickpeas.

Salad Ingredients:

1 can (15 oz.) chickpeas, drained and rinsed

2 medium beets, cooked, peeled and diced *(for best flavor, roast in oven)

1/2 cup feta cheese, crumbled

In a large bowl, combine chickpeas and diced beets. Add crumbled feta cheese. Pour the vinaigrette over the top and toss gently to coat everything evenly. 

Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed. Let stand 10-15 minutes to allow the flavors to blend.

*If using greens or herbs, fold them in just before serving to keep them fresh. Serve chilled or at room temperature.

Serve chilled or room temperature. Store in airtight container in the fridge for up to 3 days.

Yields: 4 servings

Roasting concentrates the beets' sweet, earthy flavor. 

Prepare the beets. Trim the leafy tops, leaving about an inch of stem attached. Scrub the beets thoroughly to remove any dirt.

1. Wrap in foil. Drizzle the beets with olive oil and season with salt and pepper. Wrap each beet tightly in aluminum foil to seal in moisture and flavor.
2. Roast until tender. Place the foil packets on a baking sheet and roast in a preheated oven at 400°F (200°C) for 45 to 60 minutes, or until you can easily pierce a beet with a fork.
3. Cool and peel. Let the beets cool slightly until they are comfortable to handle. Once cool, the skins will easily slide off using your hands or a paper towel to rub them. 

A Tip from Grammy:

-Add thinly sliced red onion for another layer of flavor

-Add grilled chicken or salmon for a full meal

-Serve with warm pita or a crusty bread

-Sprinkle the top with a touch of chopped, fresh parsley or dill, if desired.

Be encouraged!

"But the fruit of the Spirit is love, joy, peace, long-suffering, gentleness, goodness, faith..."   -Galatians 5:22

Libby's Pumpkin Bars

The ultimate pumpkin treat!

Photo from Pinterest

I've enjoy my share of store-bought pumpkin bars, but I have to say...there is no comparison to these! They're moist with a rich pumpkin flavor, and topped with luscious cream cheese frosting...perfection!

Somehow, people who aren't even that crazy about pumpkin love this dessert, and those who do like pumpkin flavors, rave about these bars.

Another great thing about this recipe is that it only takes about 10 minutes of prep work, then 30 minutes in the oven. Let cool (waiting for this is the hardest part. LOL),  frost and you're ready for a real treat!

Ingredients:

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

4 egg whites

1 2/3 cup granulated sugar

1 cup vegetable oil

1 (29 oz.) can pumpkin puree (NOT pumpkin pie filling)

Cream Cheese Frosting:

8 oz. cream cheese, softened to room temperature

1/2 cup butter, softened

1 tsp. vanilla extract

3 1/2 cups confectioner's sugar

Milk (enough to make the right consistency)

Instructions: 

Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray, set aside. 

In a large bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites until foamy.

Switch to the paddle attachment (or continue using the hand mixer). 

Add the sugar, oil, and pumpkin. Mix to combine. 

Add the dry ingredients to the wet ingredients. Mix to combine. Spread the batter into the prepared baking sheet. 

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs on it. Remove from the oven and allow to cool completely before frosting it. 

Cream Cheese Frosting:

Beat the butter and cream cheese until smooth and fluffy about 2 minutes. 

Add the powdered sugar and vanilla. Beat until smooth. 

Add milk a little at a time, to create your desired spreading consistency. Once the pumpkin bars have cooled, spread frosting on top!

A Tip from Grammy:-Let the cream cheese sit at room temperature for about an hour to ensure it’s soft enough to combine smoothly in the frosting. 

-Use room temperature wet ingredients.

-The frosting needs to be stored in the fridge in an airtight container (good for up to 7 days). If you have bars that are frosted, store in the fridge as well.


Be encouraged!"I (God) will refresh the weary and satisfy the faint."  -Jeremiah 31:25

No Cook Cranberry Relish

Bright and tangy addition to any holiday meal!

Today, I had a dentist appointment for a cleaning. My dental assistant and I like to talk about different recipes, since we both enjoy cooking and baking for our families. She told me about a no-bake cranberry relish that she makes every year for Thanksgiving and I think it sounds wonderful. I'm definitely looking forward to making it for this year's holiday! Thanks, Peggy Sue! 

You just make it night before and let the flavors marry overnight, creating a bright, fresh new cranberry dish for everyone to enjoy! 

Ingredients:

1 (12 oz.) bag fresh cranberries

1 medium apple, cored and quartered (a crisp variety like Granny Smith or Honeycrisp works best)

1/2 large navel orange, seeded and quartered (leave peel on)

1/2 to 1 cup sugar, to taste

1/2 tsp. ground cinnamon

Instructions:

Add the cranberries, apple and orange quarters to the bowl of a food processor.

Pulse the ingredients until they are uniformly, coarsely chopped. Be careful not to over-process into a puree.

Transfer the mixture to a bowl and stir in the sugar and cinnamon. taste the relish and add more sugar if you prefer a sweeter relish. Don't forget to save some for that leftover turkey sandwich...yum!

Cover and refrigerate for at least 8 hours to allow the flavors to meld. This relish can be stored for up to three days.

A Tip from Grammy:

-Add a pinch of nutmeg along with the cinnamon for an even more festive flavor.

-Stir in 1/2 cup of chopped pecans or walnuts for a crunch.

-For a richer flavor, mix in a tablespoon or two of an orange-flavored liqueur like Triple Sec or Grand Marnier. 

Be encouraged!

"For the wages of sin is death, but the gift of God is eternal life through Jesus Christ, our Lord."  -Romans 6:23

Parmesan Onion Canapes

Party Appetizers from the 70's!

Image from Pinterest

I guess I'm feeling a bit nostalgic lately, since going through these old recipes boxes of mine. They're bringing back so many beautiful memories of a blessed life, filled with wonderful people and fabulous food! Those were the days...

These little canapes, from the 70's, were always a hit at our get-togethers, and this is another easy recipe that will please everyone.

Don't you love the word "canape"? It seems like it's not used much anymore...let's bring it back! LOL!

Ingredients:

1 cup real mayonnaise 
1 cup grated parmesan cheese
1/2 cup finely minced onion
1 Tbsp. milk
1 loaf cocktail bread

Instructions:

Combine all above ingredients except bread. Spread mixture on slices of cocktail bread.

Broil 3 minutes or until tops are golden and bubbly. 

Serve hot.

A Tip from Grammy:

-Sprinkle tops with Paprika for a bit of color.

-Instead of cocktail bread, use thinly sliced baguettes.

-Garnish with chopped, fresh parsley

Be encouraged!

"The fear of the Lord is the beginning of wisdom, and knowledge of the Holy One is understanding."  -Proverbs 9:10

Fudgie Scotch Squares

So easy, just mix and bake!

I was rifling through my old recipe box and found this sweet treat from 1968. It was originally given to me by my husband's grandmother shortly after we were married.  Somehow I forgot all about it and now I'm thrilled to have found it again...along with the original ad. LOL!

"Fudgie Scotch Squares" are not a pre-packaged product but a vintage recipe that was promoted by ingredient companies in the mid-20th century. The recipe gained popularity in the 1960s.

You're going to love making these, they are so easy to put together! And don't forget to share with you friend, they make a great gift!

Ingredients:

1 1/2 graham cracker crumbs

1 (14 oz.) can sweetened condensed milk (not evaporated)

1  cup  semi-sweet chocolate chip morsels

1 cup butterscotch morsels

1 cup coarsely chopped walnuts

Instructions:

Preheat oven to 350'F.  Line a 9x9" baking pan with aluminum foil and grease generously.

In a medium bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips and chopped walnuts until well blended. Press mixture into the very well greased pan.

Bake at 350'F. for 30-35 minutes. Cool for 45-60 minutes, remove from pan, peel off foil and cut into 1 1/2 inch square.

Yields: 25 squares

Be encouraged!

"Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom".  -2 Corinthians 3:17

Easy Caramel Apple Dump Cake

Worthy of being on your Thanksgiving dessert table!

Photo from Pinterest

It just doesn't get any easier than this wonderful Fall inspired dessert! If you've ever made lasagna, this works on the same principal. It's just layering the ingredients and letting the oven do the work of blending it all together.

I saw the video from All Recipes on my Facebook Reels and knew I had to share it with you all. If you're anything like me, the fall weather, with it's crisp and cool air, makes me crave flavors that are just warm and cozy, and this dessert just "screams"  fall!

I made this wonderful dessert and tweaked it just a bit. My granddaughter thinks it's a perfect dessert for Thanksgiving, not only because it was delicious, but it will also serve a crowd. We also loved the Spice Cake Mix instead of the Yellow...it added another layer of flavor.

Ingredients:

1 (15.25 oz.) Spice Cake Mix or Yellow Cake Mix

3 (21 oz.) cans apple pie filling

1 Tbsp. ground cinnamon

2 sticks butter, cold and sliced into 32 thin pats 

1/2 cup caramel sauce (ice cream topping)

Instructions:

Preheat oven to 350'F. Grease or spray a 9x13" baking dish.

Spread pie filling evenly into the baking dish and sprinkle with cinnamon.

Drizzle 1/2 cup caramel sauce evenly over the apples and cinnamon.

Pour the dry cake mix directly onto the other ingredients and spread evenly to the sides of the pan.

Place pats of butter over the top of the dry cake mix, covering as much as possible. (Using pats of butter instead of melted allows the top to cook more evenly and prevents getting any dry, powdery spots. I used 2 sticks of butter and it covered the whole top.)

Bake at 350'F. for 45-50 minutes or until the top is golden brown and the edges are bubbly.

Serve warm with vanilla ice cream or whipped cream and a little more of drizzled caramel sauce.

Refrigerate leftovers for 3-5 days to insure freshness.

A Tip from Grammy:

-Do not stir any of the ingredients together or you'll end up with a thick, sticky cake. Yuck!

-Make it in the crockpot by spraying your liner and assembling as directed. Place lid and set on high for 2 hours or low for 4 hours. Place a paper towel or tea towel below the lid to catch extra moisture. Simply drape it over the top of the crock pot and seal with the lid.

-Just before placing in the oven, sprinkle with 1 cup coarsely chopped walnuts, if desired. 

Be encouraged!

Now faith is confidence in what we hope for and assurance about what we do not see.  -Hebrews 11:1

Cheesy Potato Casserole

A classic, old-fashioned crowd pleaser!

For a classic, old-fashioned cheesy potato casserole, the simplest recipe often uses frozen hash browns a can of condensed soup and sour cream. This version, sometimes called "funeral potatoes," is a beloved comfort food known for its creamy, rich texture and buttery, crispy topping. 

My dear friend, Linda, gave me this recipe and I know how good a cook she is, so I'm passing it down to you all.

She got it from a mutual friend way back in the 80's and it's a hit with her family and friends whenever she makes it.

I did tweak it a little (very little) because of my family's tastes and that's exactly what you should do when you cook!

Ingredients:

32 oz. pkg. of Ore Ida frozen hash brown potatoes (thawed)

1 (small to medium) onion (finely chopped & sautéed in butter)

1 stick (8 Tbsp.) melted butter

1 (10.75) oz. cream of chicken soup

1 pint (2 cups) sour cream

2-3 cups shredded cheddar cheese

1/2 tsp. salt

1/4 tsp. black pepper

*Optional: 

2 cups corn flakes (crushed)

2 Tbsp. butter (melted)

Instructions:

Preheat oven to 350' F. Prepare a 9x13" baking or casserole dish.

In a large bowl, mix together the thawed hash browns, condensed soup, sour cream, and melted butter. Stir in the chopped onion, if using. Season generously with salt and pepper.

Stir 1 1/2 cups of the shredded cheddar cheese into the potato mixture.

Spread the potato mixture evenly into the prepared baking dish. Top with the remaining cheese. (I always seem to add more cheese, my family loves a cheesy topping.)

*Optional Topping: In a separate bowl, crush corn flakes, and mix together with  melted butter. Spread on top of casserole. 

Bake, uncovered, for 50–60 minutes, or until the sauce is hot and bubbly around the edges and the topping is golden brown.

Let the casserole sit for 5–10 minutes before serving. 

A Tip from Grammy:

-Thaw the hash browns completely, this prevents a watery casserole and ensures even baking.

-Add chopped jalapenos for a little heat.

-Perfect make-ahead casserole, and will keep up to two days in the fridge. Let it come to room temperature before baking.

Be encouraged!

"Blesses are the peacemakers, for they shall be called sons of God". -Matthew 5:9