Lemon Garlic Hummus

I first had hummus when Hubby and I were on our honeymoon. I thought it was "different" back then but have since come to love it. Even most of my kids gobble it up.

This recipe is a modified version of one I found. The original had 3/4 c oil and 3 Tbsp lemon juice ... That was WAY to tart and runny for my taste, so I played with the recipe to come up with this version that I think is just right.

My favorite thing to eat with this is pita chips, but we usually end up eating it with pretzels. A friend suggested Wheat Thins. I think we may have to try that!

1/2 c extra virgin olive oil
1 Tbsp lemon juice
1 1/2 - 2 minced garlic cloves (I use 2 heaping tsp minced garlic from a jar.)
1/2 tsp salt, optional
1 15 oz can chickpeas (aka garbanzo beans), rinsed and drained

Put first 5 ingredients in blender or food processor. Add about half the chickpeas and process til smooth. Add rest of chickpeas and process til smooth. Transfer to small bowl. Store in fridge. Makes 1 1/2 - 2 c.

Sunshiny Fruit Salad

This is my go-to fruit salad.

2 cans (20 oz each) pineapple chunks
2 cans (11 oz each) mandarin oranges
1 pkg (3.4 oz) instant lemon pudding
other fruit of your choice, atleast 5 c total (I like to use sliced strawberries, blueberries, apple chunks, and/or halved grapes. Bananas would also work well, but I'm not big on bananas in fruit salad.)

Drain pineapple and oranges, reserving the liquid from one of the pineapple cans. In a sm bowl, combine the pudding mix with the reserved pineapple juice. In a lg bowl, mix together all fruit except oranges. Add pudding/juice mixture and stir. Gently fold in oranges. (Do not mix too much once oranges are in or they will fall apart.) Chill 2 hrs. Makes 10-12 servings.

*Note: The fruit salad will get more liquidy the longer it sits.

Lemon Dreams

1 c butter (no substitutes), softened
1/3 c powdered sugar
1 tsp vanilla
1 2/3 c flour

Filling:
2/3 c sugar
1 1/2 tsp cornstartch
1/4 tsp salt
1 egg, beaten
3 Tbsp lemon juice
1 Tbsp butter, melted

In a mixing bowl, cream butter and powdered sugar. Beat in vanilla. Add flour. Refrigerate for 30 min or til easy to handle. Roll into 1" balls. Place on cookie sheet. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350 degrees for 12-14 min or til lightly browned. Remove from baking sheet to cool. Redo indentations as needed before cookies are cooled.

For filling, combine the sugar, cornstarch, and salt in a saucepan. Stir in egg, lemon juice, and butter til smooth. Cook over medium-high heat til thickened. Reduce heat; cook and stir 2 min longer. Cool. Spoon into indentations on each cookie. Makes 3 dozen.