Crispy Crunchy Roasted Chickpeas

I tried making these about 10 years ago when they were all the rage and they turned out terrible, grainy and soft! Unfortunately I had no idea that it was just a bad recipe and I never tried them again. Fast forward and a few months ago I had them at book club when a friend made them for our discussion of “A Place for Us”. I was hesitant to taste them because I knew I didn’t like them. I did anyway and was pleasantly surprised! They were a lot smaller and crunchier than I remembered from years ago.

After a little internet research I was thrilled to come across this technique. It worked like a charm and resulted in savory crispy crunchy chickpeas. The seasoning options are endless! They are so addictive with absolutely no guilt. Basically a super healthy copycat of corn nuts :) Which sadly I remember eating along with starbursts while on road trips as a kid … eeek! It’s amazing what you can eat when you are young :) These make the perfect salty snack, party appetizer, or salad topping! Note: you can double this recipe and two cans will fit on a large cookie sheet.

1 - 15oz can chickpeas*, rinsed and drained

1 tablespoon olive oil

seasonings of choice

Instructions

1. Preheat your oven to 375 degrees fahrenheit.

2. Spread the chickpeas in a single layer on a baking sheet lined with parchment paper or silicone baking mat. It's ok if they are still a bit wet, they will dry out in the oven. Bake 30 minutes, stopping to shake the pan every 10 minutes.

3. Transfer chickpeas to a bowl and stir in oil and seasonings of choice.

4. Spread the chickpeas back onto the pan and bake for another 10-15 until golden and crunchy. Let cool before serving and store in an airtight container. 

*Note: I have only tried the canned chickpeas from Aldi. Different lots or brands may vary in how crispy they turn out. They may need to be dried with a towel before baking or cover with foil after the suggested cooking time, to prevent burning, and bake for an additional 10-15 minutes.

Seasoning Ideas:

ranch seasoning

all purpose seasoned salt (like Lawry’s)

Italian seasoning

garlic salt

dried parmesan cheese

cumin and chili powder and dried cilantro

Slightly adapted from: https://itdoesnttastelikechicken.com/crunchy-roasted-chickpeas/

Any Month Meal Plan Calendar with Themes

This calendar can be used for any month of the year and you can use the themes that I use or fill in your own. You can download a free pdf printable here that includes both forms and an example calendar with meals written in. Enjoy and happy meal planning!

Download a free pdf printable here!

Pineapple Rice (Electric Pressure Cooker)

 Ingredients

• 1 cup diced fresh pineapple or canned (dice 5 slices from a can of slices, half of the can)

• 1 cup pineapple juice (or just empty 1- 20oz can of crushed pineapple with juice)

• 1 cup water +1 teaspoon better than bouillon (or 1 cup chicken broth)

• 1 T lime juice

• 4 T butter

• ½ teaspoon salt

• 1 teaspoon dried cilantro

• 1.5 cups jasmine rice

Preparation

1. Spray inside bottom of pot with nonstick cooking spray. 

2. Combine ingredients in electric pressure cooker. Cook for 8 minutes at high pressure then use natural release for 10 minutes. 

3. Fluff with wooden utensil and serve. 

Tips

I buy a large can of pineapple juice and pour 1 cup into glass jars, cover them with lids or cling wrap and freeze for easy use in this recipe. Also, 1 cup of diced pineapple is about ½ of a can of the pineapple rings. I like to cut my pieces from rings so I can make the pieces very small. 

Stovetop Tips:

If cooking on stovetop I would add 1 additional cup of water or broth, bring to boil, reduce to simmer, cover and cook for 20 minutes until rice is tender and most of liquid is absorbed. 

 

Source

Adapted from http://tatertotsandjello.com/2017/05/instant-pot-pineapple-lime-rice-8-minutes.html

Christmas Morning Bundt (Sticky Pull Apart Bread)

Our family's tradition for breakfast on Christmas Morning! Most of the prep is done the night before : )

18 Rhodes frozen rolls (½ of bag)

1 cup butter (2 sticks)

1 cup brown sugar

1 teaspoon cinnamon

1 tablespoon maple syrup

Let frozen rolls sit on counter for 30 minutes, then cut each one into quarters. Spray bundt pan generously with nonstick cooking spray. Place rolls in ring in bundt pan. Melt butter and brown sugar in a quart glass measuring cup in the microwave, stir in cinnamon and maple syrup. Pour mixture over rolls. Let sit on the counter for 1 hour or half risen.

Let sit overnight, covered in fridge to finish rising. Let sit on counter in the morning until doubled in size if needed.

Bake at 350 for 25-30 minutes, check at 25 minutes until golden brown on top. Check doneness of dough in middle. 

Amish Style Soft Pretzel Dough (Pretzels or Rolls)

So easy but gorgeous and taste divine. Your family and friends will think you slaved all day!

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2 cups bread flour
2 cups self rising flour
¼ cup white sugar
1 teaspoon active dry yeast or 1/2 teaspoon rapid rise yeast
½ tablespoon salt
1 ¼ cup warm water
1 tablespoon oil

1.5 cups hot water + ¼ cup baking soda
Or ¾ cup hot water + 2 tablespoons baking soda
Amount of liquid depends on if you are dipping large pretzels or small knotted rolls. Water should be as hot as your fingers can handle. 

Melted butter (about ¼ cup)
Kosher salt

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Directions

Add dry ingredients to stand mixer fixed with dough hook. Stir on speed 1-2 while adding water and oil. Stir until ball forms and then continue to knead with dough hook for 2 minutes. Dough should be soft and slightly tacky but not sticky and should not stick to your hands when handling. Pull dough off hook and shape into a ball with your hands. Spray sides of bowl with nonstick cooking spray and replace dough into bowl. Cover and sit in warm area for at least 45 minutes, should double in size. 

Preheat oven to 450 degrees. Dissolve baking soda in hot water and pour into shallow bowl or dish. Cut dough into 12 pieces for pretzels or 16 pieces for knot rolls. Roll out each piece to arms length for pretzel or roll to about 6-8 inches for knot roll. Shape into pretzel or tie into knot and secure ends on the bottom for rolls. Immerse into baking soda water, and tap to let excess drip off. Lay on parchment or silicone baking mat lined cookie sheet. Bake at 450 for 6-7 minutes or until deep golden brown (7-8 minutes for rolls), checking to make sure that dough is fully cooked in the center. Remove from oven and immediately brush with melted butter and sprinkle with kosher salt. Serve immediately alone or with cheese or mustard dipping sauce. 

Tips:

Cannot skip the baking soda bath, that is key to the outside texture and turning golden brown.

Variation 1: sprinkle with cinnamon and sugar and serve with dipping glaze (powdered sugar mixed with milk)

Variation 2: top with garlic salt and parmesan cheese, serve with marinara. 

Adapted from https://thisweekfordinner.com/homemade-amish-pretzels/

Air Popped Kettle Corn

Warning! Potentially addictive recipe ahead ;) Quick, sweet and salty popcorn that you can make with your air popper! No need to shake a heavy pot over the stove or crisp in the oven, easy peasy! Perfect for movie night or to take to a party :)

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1/2 cup unpopped kernels

¼ cup butter (room temp or cold is best, NOT FROZEN*)

¼ cup white sugar

¼-½ teaspoon salt

This recipe works best if you have a large container with a lid, with enough room for the popcorn to be well shaken, or a large paper bag. Pop popcorn in an air popper. 

Mix sugar, butter, and salt together in a small saucepan over low to medium low. Stir constantly until butter is melted, sugar is dissolved, and the mixture begins to simmer. Stir constantly for 30 seconds, the butter and sugar should be fully combined and creamy looking, and it should begin to thicken a little bit. Immediately drizzle over popcorn. Toss popcorn until evenly coated. Keep shaking/rotating the popcorn until it is cooled. This will prevent any large clumps from forming. Serve or keep in an airtight container.

*It’s best if your butter is as close to room temp as possible. If the butter is too cold or frozen it will take a long time to melt and the sugar will start cooking first with the butter taking too long to melt. This can result in some crystallization of the final product and a bad texture to the final coated popcorn.

Adapted from https://savorysweetandsatisfying.blogspot.com/2015/08/air-popped-kettle-corn.html?m=1

Rice Kristi Treats (Rice Krispie Treats)

My name is Kristi so I decided I will call them Rice Kristi Treats! I reveal the secrets to amazing rice krispie treat bars ... named brand cereal, more butter, more marshmallows, and a little bit of salt ;)

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1/2 cup butter
10 oz mini marshmallows
1/4 teaspoon salt

6 oz crisped rice cereal (Rice Krispie named brand recommended for best flavor)

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Melt first three ingredients in large pot over medium low, stirring until smooth. Remove from heat. Stir in cereal with large silicone scraper. Spread into greased 8x8 pan for tall bars or a 9x13 for shallow bars. Lightly press them down with greased spoon or fingers (don't over compress them). Let sit covered for 1 hour before cutting and serving. 

Adapted from original recipe here https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html

Easy Cream Cheese Danishes

Ingredients

1 can of refrigerated crescent roll dough (do not unroll)

Filling

4 oz (½ package) cream cheese

¼ cup sugar

2 teaspoons lemon juice

½ teaspoon vanilla

Glaze

½  cup powdered sugar

1/2 tablespoon milk

½ tablespoon soft butter spread

(may need to add a few more drops of milk or water to achieve desired consistency)

Directions

Using a ruler, mark ½ inch increments across the log of dough and cut slices with a sharp knife (I usually get 15-16 slices out of my roll). Lay out on parchment or silicone baking mat  lined cookie sheet. Use thumbs and forefinger to spread out dough edges a little and make an indent in the middle of the dough. 

Mix cream cheese, sugar, lemon juice, and vanilla with hand mixer until smooth and creamy. Scoop about ½ tablespoon of the cream cheese mixture into the middle of each slice. Spread out and flatten the cream cheese mixture with a small spoon if needed.  

Bake at 350 for 15 minutes or until lightly golden brown. 

Let cool for 10-15 minutes. Drizzle glaze over each danish. Serve immediately. 

 

Princess Ballerina Cake

Tiara came from party section of Hobby Lobbby. Used the extra large petal tip Wilton 127D to do the ruffles (large end of tip on top). Lots of good YouTube videos out there for piping ruffles! Cut the cake topper with pink cardstock on my Cricut. Sprayed it with spray elmers glue and dusted on fine glitter, then sprayed it with clear gloss to prevent the glitter from falling off. Hot glued it to a long toothpick.

Baked Zuchinni Fritters

Great way to use up the abundant summer squash! Good for breakfast, appetizer, side dish, or snack!

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12 oz shredded zucchini
1 teaspoon salt

1 large egg
1/2 cup panko or regular bread crumbs, Italian flavor if you have
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

little bit of water or milk for binding

fresh or dried parmesan for topping
sour cream, ranch, or tzatziki sauce for serving

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Spray parchment paper with nonstick cooking spray and place on a large baking sheet. Preheat oven to 400. Sprinkle shredded zucchini with salt and stir. Let sit for 5 minutes. Place in clean thin linen towel and wring out as much water as you can. Transfer to small mixing bowl and stir in remaining ingredients. Add a little milk or water if needed for binding. Form into 6-8 patties. Bake on the sprayed parchment paper at 400 for 20 minutes. Turn patties over and cook for additional 5 minutes or so, until golden brown. Sprinkle with dried parmesan cheese and fresh cracked pepper. Serve with tzatziki sauce or ranch.

Nutrition Facts
Servings: 6
Amount per serving
Calories	56
% Daily Value*
Total Fat 1.3g	2%
Saturated Fat 0.4g	2%
Cholesterol 27mg	9%
Sodium 469mg	20%
Total Carbohydrate 8.6g	3%
Dietary Fiber 1.1g	4%
Total Sugars 1.7g
Protein 2.8g
Vitamin D 3mcg	13%
Calcium 30mg	2%
Iron 1mg	4%
Potassium 178mg	4%

ONE Fruit Cobbler

So easy to make! If you can remember the number ONE then you can make this recipe! Options for fruit are endless :) Makes a shallow cobbler in a 9x13, deeper cobbler in an 8x8, or 6 largish ramekins.

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fruit (fresh or frozen), any of the below or mixture:

berries

peaches

cherries

canned apples

1 cup flour

1 cup sugar

½-1 teaspoons cinnamon (optional)

½-1 teaspoon salt (depending on if your butter is salted or not)

1 egg

¼ - ½ cup (½-1 stick) of butter, melted

Ice cream or whipped cream for serving

Preheat oven to 350 and grease a 9x13 (thinner topping), an 8x8 (thicker topping), or 6-1 cup sized ramekins. Fill bottom layer with fresh or frozen fruit. Combine flour, sugar, cinnamon (optional), salt, and egg. Stir with a danish whisk or long fork or hands until even crumbles form. Sprinkle evenly over the fruit. Pour melted butter (¼ cup for 8x8 pan or ½ cup for 9x13 pan)  evenly over topping. Bake 9x13 or 8x8 for 40-50 minutes until bubbly and topping is medium golden brown. Ramekins may be done in 30 minutes. Let cool for 20 minutes before serving. Serve with vanilla ice cream or whipped cream.

Korean Beef Lettuce Wraps

The perfect quick dinner for summer nights or anytime you’re cravin’ some Asian! So easy to make and won’t heat up the kitchen too much! Gluten free with a tasty sauce that resembles a light teriyaki. Just think of them like an Asian street taco :)

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Kristi's Kitchen Hacks #3 - Replace Twist Ties with Dollar Tree Clips

Kristi's Kitchen Hacks #3 - I HATE twist ties because they are a pain to use and ain't nobody got time for that! I get rid of them completely whenever I open a bag. To replace them I am OBSESSED with these fun colorful clips from Dollar Tree! They are coated metal and super durable. You can usually find them near the check out stands. I use them for bread bags, frozen vegetables, chocolate chip bags, and sometimes for cereal and chip bags.

One Bowl Buttery Corn Muffins

The best homemade cornbread muffins I've ever made! Easy recipe that can be made in just one bowl. Makes 12 Muffins**

1 stick melted butter (½ cup)

2 large eggs

¾ cup faux buttermilk*

2 T honey

½ cup sugar

1 tablespoon baking powder

1 teaspoon salt

¾ cup cornmeal

1 ¼ cup flour

Preheat oven to 400. In a large microwave safe bowl (glass or ceramic) melt the stick of butter. Stir in eggs, milk, honey, sugar, baking powder, and salt. Sprinkle cornmeal and flour evenly over the top. Stir with long fork or whisk until just combined. Bake at 400 degrees for 14-16 minutes or until golden brown and inserted toothpick comes out dry.

*faux buttermilk = scant tablespoon of vinegar plus milk up to 3/4 cup total volume

**I use the red silicone muffin pan from Aldi and the cups are a little bit bigger than the standard muffin tin.

Cute Articles of Faith Printable of All 13

These cute printables of the Articles of Faith are found here but each one has to be individually downloaded. I compiled them into one publisher file so you can edit them for size, etc. and one pdf file if you want to print them all at once as is, full page. These make a cute wall or table framed decoration for a baptism.

Link to Download Publisher File for Custom Edits

Link to Download PDF



Keywords
LDS.org
ChurchofJesusChrist.org
Baptism
The Church of Jesus Christ of Latter Day Saints