Recipe: great snack for get together

I found this recipe years ago when I was putting together a Dip and Appitizer  buffet for the “big game.”  These are absolutely delicious,Crunchy, and spicy. They’re not too hot! But you can exchange your favorite spice for the Cayanne if you choose or use a quarter teaspoon.  Also I use alminds  instead of pistachios. Leave a comment below if you try this Rachel Ray recipe.

Gonzo Garbanzos

(Rachel Ray Magazine)

2 15 1/2 ounce cans chickpeas (garbanzo beans)drained, rinsed and patted dry

1/4 cup olive oil

1 teaspoon coarse salt

1 teaspoon black pepper

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper

2 teaspoons dried thyme

1 cup shelled pistachios (optional, I use almonds)

Preheat the oven to 400 degrees . Place the chickpeas in a medium bowl and discard any loose skins. Toss with the olive oil, salt, black pepper, cumin and cayenne until evenly coated. Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden and crisp, about 25 minutes. Remove from the oven and quickly stir in the thyme and pistachios, if using. Bake until crunchy, about 10 minutes more. Let cool and serve at room temperature.

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/on-hand-ingredients-recipes/gonzo-garbanzos

Monday Movies: Holiday gift tags-this is fun!!

I'm on vacation in CA!   enjoying it immensely!
See you soon so we ca Stamp in Oz together
BethAnn

Recipe:Rustic Country Bread

Mallman’s Rustic Country Bread

Ingredients for one large loaf

500g (1 lb) strong white flour (plus a little extra for working with the bread)

15g fresh yeast or 5g dried yeast

250ml tepid water (38-43C)

125ml extra virgin olive oil

1 tbsp sea salt

1 tbsp sugar

Method

1. Dissolve the yeast in half of the tepid water (125ml) and set aside.

2.  Place the flour, salt and sugar in a bowl, add the dissolved yeast mixture, the olive oil and remaining water and mix until you form a dough. Add extra a little extra flour if necessary (I found that I didn’t need to).

3. Move the dough onto a floured surface and knead for 10-12 minutes, until the dough is of an elastic consistency.

4. Transfer the dough to a floured bowl, cover with a damp towl and leave it prove in a warm place for about an hour, or until the dough has doubled in size.

5. Flour a work surface. Using your fists, knock the dough to ‘knock out’ the air and form a rectangular shape, about 20cm wide by 38cm long and 2cm thick.

6. Wet the surface of the dough slightly (I just threw a little water on top) and roll the dough to form a cylinder shape, evening the edges with the palm of your hands. (I have to say that I found this quite a hard concept to understand at first but in simple terms, you roll the dough so that it looks like a long thin Swiss roll. This is how professional bread makers get their bread to look so good!)

7. Place this in a floured oven proof dish, cover with a damp cloth and leave to prove in a warm place for another hour, until it’s nearly doubled in size.

8. Heat the oven to 180C (350F). (Mallman makes a point of highlighting that a shelf be placed in the bottom third of the oven to ensure there is more heat. This is important if you’re using an oven such as mine, where heat is generated from the bottom and the temperature isn’t even throughout. In a fan oven, or something more modern, there will be no need to worry about this).

9. Make 4 or 5 deep diagonal slashes across the top of the bread (each about 1cm deep). Then sprikle a little water on top to dampen and then a little flour.

10. Cook the bread in the oven for 45 minutes. When the bread looks like it has a crispy crust and the bottom sounds hollow when you tap it the bread is ready.

11. Leave the bread to cool on a wire rack.

Recipe: ARTISAN CHEESE BREAD

 This is a terrific variation on and no need bread recipe. The credit all goes to "Artisan bread with Steve."   The flavor obtained through this long rise, is fantastic. It's far better than any white bread recipe you may have tried in the past. I encourage you to check out Steve's YouTube. Try it!
I'm stampin in Oz, BethAnn 🐾👍🏻

Bread: Challah

This is a Challah that I made for my daughter-in-law. This is absolutely a delicious bread. It has quite a bit of fat in it so it lasts and stays moist for several days. If you're interested in the recipe, comment below. 

Recipe: Cheesy Olive balls

This is a great appetizer recipe.  I always receive many compliments when I bring these to a party.  They are good warm or room temperature.

Happy Holiday-bake them some love,
Army Mommy

-->

Cheesy Olive Balls

"I based this recipe on one from a famous Virginia

    Colonial tavern, but I've had much better success with this one

    than the one published in their cookbook. It's great for

    parties, picnics, or potlucks. It will also freeze well

    (uncooked) for quick prep anytime! Prep Time: approx. 40 Minutes.

    Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour 10

    Minutes. Makes 45 olive balls (45 servings).

   Printed from Allrecipes, Submitted by M. Hammond

18 1/2 ounces extra sharp

    Cheddar cheese, shredded

 1/2-cup butter, softened

 1/2-teaspoon paprika

 1 1/2 cups all-purpose flour

 45 pitted green olives

Directions

1 Allow cheese to sit out until it is at room

temperature. In a large bowl, mix together the cheese, butter and

paprika using a pastry blender. Gradually mix in flour, first

using the pastry blender, then using your hands. Mix until

the dough pulls together. It should form a solid ball with

a smooth appearance, but have a crumbly texture when

pulled apart. If dough appears too dry, add more shredded cheese.

2 Preheat the oven to 375 degrees F (190 degrees C).

Pinch off a small piece of dough, and cover an olive with

it. Roll gently between your palms to smooth and seal the

olive inside the ball. Place onto an ungreased cookie sheet

and repeat with remaining dough and olives. Place the tray

of covered olives into the refrigerator for 10 minutes to

firm up.

3 Bake for 20 to 25 minutes in the preheated oven, or

until browned.  (they don't brown much) Serve hot or at room temperature.

Freezing:

Roll dough around olives, and place in an airtight

container, separating the olive balls with layers of waxed paper.

To bake, do not thaw and place on an ungreased baking sheet. Bake for 25 minutes.