Strawberry Cream Cheese Cookies
Adapted from Espresso and Cream

Ingredients:
1 box of strawberry-flavored cake mix
1 large egg
1/4 cup vegetable oil
1/4 to 1/3 cup water (start with 1/4 cup and add the extra if needed)
1-8 oz. container cream cheese, room temperature
3 cups powdered sugar
1/4 cup milk
2 drops red food coloring
Pink sprinkles, sanding sugar, or edible pearls (optional)

Directions:
1.  Preheat oven to 350°F. Prepare a cookie sheet with flour cooking spray, parchment paper or Silpat.  

2.  In a large bowl, combine the cake mix, egg, oil and water. Stir by hand until ingredients are evenly combined. Scoop dough by tablespoon portions and roll between your hands to make a smooth ball. Set on a baking sheet, about 2 inches apart.

3.  Bake for 13 to 16 minutes, until slightly crackled on top and just lightly golden around the edges. Transfer to a wire rack and cool completely.

4.  In the bowl of an electric mixer,  beat the cream cheese until smooth. Add in the powdered sugar, milk and red food coloring. Continue to beat until smooth.

5.  Spread frosting on cooled cookies and garnish with pink sprinkles, sanding sugar, and/or edible pearls, if desired.

It has just the right amount and sweet and salty and if you want to make it gluten-free, just leave the pretzels out (or use gluten free pretzels).  As you can see, I used cellophane treat bags to package them up for co-workers.  You can run out to the store today to get these Valentine’s Day themed items 50% off!  You know I like to stock up for next year!

Valentine’s Day Snack Mix
Adapted from Betty Crocker via Apple A Day 

Ingredients:
7 cups Rice Chex cereal
2 cups mini pretzels
1 cup white chocolate chips
1/2 cup smooth peanut butter
1/4 cup butter
1/4 c.up confectioners’ sugar
3/4 cup  Valentine’s candy-coated chocolate pieces (such as M&Ms)
1/4 cup Valentine’s sprinkles

4.  In serving bowl, mix both cereal mixtures. Store in airtight container or divide among  individual treat bags and tie shut.

We had a quiet Super Bowl in the Givens household, but of course I had to cook something.  I wanted easy going food, so I chose these sandwiches and served sweet potato fries with them.  I made homemade hamburger buns from the The Bread Baker’s Apprentice but the bottoms got a little too dark so decided not to use them.  I will try again though!

The roast beef was tender as I would expect coming out of a slow cooker.  If you don’t have a slow cooker, it can also be prepared in the oven (see recipe link for oven method); no worries!  The horseradish mayonnaise was also good.  I added Cajun pickles that my BFF gave to me while I was pregnant.  It gave it a little spice.  Serve this sandwich at your next gathering!

Shredded Roast Beef Sandwiches
Adapted from Joy the Baker

Ingredients:
3 pounds beef chuck shoulder roast
1 can condensed Golden Mushroom soup, plus 1 can water
1 head garlic, cloves smashed and peeled
Small handful of parsley and stems
4 green onions, chopped
Salt and pepper

Directions:
1.  In a 4 cup measuring cup, mix condensed soup and water until combined. 

2.  In a 6 or 8 quart slow cooker, combine beef, soup and water, garlic, parsley leaves and stems, and onion.  Sprinkle salt and pepper over the meat pieces.  Cover and cook on high until beef is tender and can easily be pulled apart with a fork, about 5-6 hours.

3.  With a slotted spoon transfer beef to a large bowl.  Using two forks, pull the meet apart into shreds.  Remove and discard any large fat pieces.  Moisten meat with up to 1 cup of cooking broth.  Reserve some of the remaining liquid for dipping.  Serve on a toasted bun.  Beef can be refrigerated, in an airtight container in the fridge, for up to 5 days.

Horseradish Mayonnaise
Ingredients:
1/2 cup mayonnaise
1-2 Tbsp. prepared horseradish
1 Tbsp. chopped parsley
Pinch of salt and white pepper to taste

Directions:
Combine mayonnaise, prepared horseradish, parsley, salt and pepper.  Spread on bread as desired.

I made these a couple of weeks ago as I saw I had plenty of cans of chickpeas when I was reorganizing my pantry.  This was a great way to get rid of some.  This was also a great alternative to all of the roasted pecans I had made during the holidays.

These chickpeas are a great alternative to having candy around so make some today!

Honey Cinnamon Roasted Chickpeas
From A Pastry Affair via Two Peas and Their Pod

I made this a breezy afternoon and there weren’t that many leftovers for the next day.  It was delicious, chock full of vegetables, and quick to make.  It was colorful and seasoned well.  I think carrots would have made a great addition, but it was great just the way it was. 

White Bean & Sausage Ragout with Tomatoes, Kale, and Zucchini
Adapted from Cooking Through The Seasons

Ingredients:
1 Tbsp. olive oil
1/2 cup yellow onion, chopped
12 oz. chicken apple sausage, cut into 1/2-inch slices
2 cups zucchini, quartered and cut into 1/2-inch slides
3 garlic cloves, minced
6 cups kale, chopped and trimmed
1/2 cup low sodium chicken broth
2-16 oz cans cannellini beans
1-14.5 oz. can diced tomatoes, undrained
1/4 tsp. sea salt
1/4 tsp. ground black pepper

Directions:
1.  Heat oil in a large skillet over medium high heat; saute onions and sausage for 4 minutes or until sausage has browned.  Add zucchini and garlic and cook for 2 minutes.  Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated.  Serve immediately.

I bought the ingredients last fall, but didn’t have the energy to make it.   You know I was baking up this guy who just turned 2 months last week!

I was cleaning out my pantry and realized I still had the ingredients, so to the food processor I went! The hummus turned out to be great after I added a little more garlic because the sun dried tomatoes were masking it.  I ate it with multigrain Pita chips.  This is a great healthy snack for anytime, but also a good option for the upcoming Super Bowl. 

Sun Dried Tomato Hummus
Adapted from Allrecipes via What’s Cooking Chicago

Ingredients:
3 large cloves of garlic
1 tsp. salt
3 Tbsp. tahini
1/4 cup fresh lemon juice
2-15.5 oz. cans garbanzo beans, drained and rinsed
1/2 cup olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
1/4 cup finely shredded fresh basil
2 Tbsp. olive oil
1/8 teaspoon paprika (optional)

Directions:
1.  Process garlic, salt, tahini, and lemon juice in a food processor until smooth. Add the garbanzo beans and 1/2 cup olive oil; process until smooth again, scraping the sides of the bowl occasionally. Once smooth, add the sun-dried tomatoes, and pulse until they have been chopped to very small pieces and are incorporated.  Add the basil, and pulse a few times until mixed in.

2.  Spread the hummus into a shallow serving dish, and make a few decorative grooves on top. Refrigerate at least 1 hour, then drizzle with 2 tablespoons olive oil and sprinkle with paprika before serving.

Sour Cream Chicken & Noodles
Adapted from Whole Foods

Ingredients:
3/4 lb. chicken tenders
1/4 cup all purpose flour
Salt and pepper to taste
1 Tbsp. butter
1 Tbsp. extra virgin olive oil
1 cup reduced-fat  sour cream
1 cup reduced sodium chicken broth 
1 1/2 tsp. paprika
1/2 lb. dried wheat egg noodles

Directions:
1.  Toss chicken, flour, salt and pepper into a large bowl to combine; set aside.

2.  Melt butter in a skillet with olive oil. Add chicken and brown on all sides. Stir in sour cream, broth, and paprika. Cover and simmer on low heat for 25 to 30 minutes. Prepare egg noodles according to package instructions. Drain well, then transfer to bowls and spoon chicken and its sauce over the top.

Cranberry Feta Pinwheels
Yields about 40 pieces
From Taste of Home

Ingredients:
8 oz. whipped cream cheese, softened
1 cup crumbled feta cheese
1/4 cup chopped green onions
6 oz. dried cranberries
4-10 inch flour tortillas

Directions:
In a small bowl, combine the cream cheese, feta cheese and onions; stir in cranberries. Spread about 1/2 cup mixture over each tortilla and roll up tightly. Wrap with plastic wrap and refrigerate for at least 1 hour. Cut each roll-up into 10 slices. 

Mexican Hot Chocolate Roasted Pecans
Adapted from Savvy Eats

Ingredients:
1 egg white
3 1/2 cups unsalted raw pecan halves
2/3 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
2-3 pinches cayenne pepper
Pinch ground allspice

Directions:
1.  Preheat the oven to 250ºF and grease a large rimmed baking sheet.

2.  In a medium mixing bowl, beat the egg white until it is white and frothy with soft peaks. Fold in the pecans, stirring until they are all coated.

3.  In another small bowl, whisk together the sugar, cocoa powder and spices. Add the sugar mixture to the pecans and stir until all of the nuts are coated.

4.  Spread the pecans onto the baking sheet. Bake one hour, stirring every 15 to 20 minutes, until the pecans are dry.