| CHAPTER 2 |
Snacks and Beverages
|
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard, author and humorist
My first child refused to enter the world on time. He arrived a good three weeks past the date our doctor had estimated, and even then, it was not by his own free will! Hours and hours of hard labor followed by the doctor's decision that I needed a C-section left me exhausted and confused. Things were not going according to my plan! I look back now and laugh at my innocence, as I don't think any part of parenting actually goes as planned. (I think it was Woody Allen who said, “If you want to make God laugh, tell him your plans.”)
There was no way I could have known how quickly my exhaustion would be replaced with exhilaration the moment I heard my son's first cry in the operating room late on that September night in 1996. Every ounce of my being responded to his sound, and it felt like a thousand years before I was able to finally hold him close to me and try to bring nourishment to his hungry little body.
If you stop to think about it, the first way a mother shows love to her child centers around food. She nourishes the baby growing inside of her, and she continues to give life even after her baby is born. This is how trust and love begins: the mother gives, the baby trusts, and love is passed between them. What seems like a simple act of feeding another is actually the beginning of one of humanity's most powerful bonds.
Come Lord Jesus, be our guest, and let these gifts to us be blest. Amen.
| 2 lg. | garlic cloves, chopped |
| 1 (15 oz.) can | chickpeas (garbanzo beans), drained |
| ⅓ cup | tahini (sesame seed paste) |
| ⅓ cup | freshly squeezed lemon juice |
| ½ cup | roasted red peppers, chopped salt and pepper to taste |
Mince garlic in a food processor. Scrape down sides and add chick peas, tahini, and lemon juice. Process until smooth. Add roasted peppers and process until desired consistency. I like the peppers finely chopped but not completely puréed. Season with salt and pepper. Serve immediately with pita chips and fresh vegetables, or cover and store in refrigerator up to 1 day. Best served at room temperature. Makes about 2 cups.
| ¼ cup | unsalted butter |
| 1 cup | light brown sugar |
| 1 cup | almond butter |
| 1 tsp. | salt |
| 8 cups | popped popcorn |
| 1 cup | sliced almonds, toasted, optional |
In a medium saucepan, melt butter and add brown sugar, stirring constantly until sugar is dissolved. Remove from heat, stir in almond butter and salt, and mix well. Pour over popcorn and toss to coat evenly. Toss in sliced almonds, if using. Spread on waxed paper to cool.
| 1 (6 oz.) can | frozen orange juice concentrate, thawed |
| 2 cups | plain yogurt |
| 2 tsp. | vanilla extract |
| 6 | small paper cups or popsicle molds |
| 6 | popsicle sticks or large pretzel rods |
Stir orange juice concentrate, yogurt, and vanilla together until smooth. Pour mixture into paper cups or popsicle molds. If using paper cups, cover each cup with foil. Using a small, sharp knife, make a small slit in the middle of each foil top. Insert popsicle sticks or pretzel rods into foil. Freeze cups until solid, about 4 hours. When ready to eat, remove from molds or peel off paper cups. Serve immediately. Serves 6.
| 2 lg. | sweet potatoes, peeled and sliced to about ⅛-inch thick |
| 2 Tbs. | vegetable oil |
| ½ tsp. | salt |
| ¼ tsp. | pepper |
| ¼ tsp. | garlic powder |
| ¼ tsp. | cayenne pepper |
| ¼ tsp. | cumin |
| ½ tsp. | paprika |
Preheat oven to 400°F. Toss sweet potato slices with oil in a large bowl. Mix spices together, and toss with potatoes to coat well. On ungreased baking sheets, lay sweet potato slices in a single layer. Bake for 10–12 minutes. Remove from oven and flip sweet potatoes over. Continue baking until golden brown, about 10 more minutes. Keep an eye on them to prevent burning.
| 2 med. | Yukon gold potatoes, peeled and sliced ⅛ inch thick |
| 3 Tbs. | olive or canola oil salt and freshly ground pepper to taste |
Preheat oven to 400°F. Toss potato slices in a bowl with oil. Season lightly with salt and pepper, and arrange in a single layer on a baking sheet. Bake until golden brown, about 12–15 minutes, turning once. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.
| 2 cups | fresh basil, lightly packed |
| ⅔ cup | olive oil |
| ¼ cup | pine nuts |
| 2 | garlic cloves |
| 1 tsp. | salt |
| ½ cup | Parmesan cheese, freshly grated |
| 25 | fresh mushrooms, cleaned and stems removed |
| 4–6 oz. | cream cheese |
For the pesto, purée basil, olive oil, pine nuts, garlic, and salt in a food processor until smooth. Stir in Parmesan cheese. Refrigerate if not using immediately. When ready, fill each mushroom cap with cream cheese. Top with a small dollop of pesto. Heat under oven broiler until bubbly.
| 3 cups | canned black beans, drained |
| ½ cup | white onion, chopped |
| 2 | garlic cloves, chopped |
| 10 | pickled jalapeño slices |
| 1 Tbs. | lemon juice |
| ¼ tsp. | salt |
| 2 Tbs. | unsalted butter, melted |
| 2 cups | white cheddar cheese, shredded |
| 1 Tbs. | milk |
Purée beans in food processor with onion, garlic, and jalapeño. Stir in lemon juice, salt, and butter. In a medium saucepan over low heat, melt cheese into beans, stirring often. Add milk, and stir until thoroughly combined. Serve warm with corn chips. Serves 8.
Heidi Johnson, Wake Forest, North Carolina
| 2 Tbs. | unsalted butter |
| 2 Tbs. | all-purpose flour |
| 1 cup | milk |
| 1 cup | Swiss cheese, shredded |
| ½ tsp. | garlic powder |
| dash | pepper |
| French or sourdough bread, cubed assorted vegetables |
Melt butter in microwave in a medium microwave-safe bowl. Blend flour into the melted butter. Whisk in milk. Mixture will look somewhat lumpy. Cover and heat in microwave on high for 2–3 minutes until it starts to thicken. Stir until smooth. Heat in microwave for another 2 minutes, until thickened. If the mixture isn't thickened, microwave for another 2 minutes. Add Swiss cheese, garlic powder, and pepper, and stir until cheese has melted. Serve warm with bread and vegetables for dipping.
| 1 lg. | sweet yellow onion, coarsely chopped |
| 1½ cups | reduced fat mayonnaise |
| ½ cup | Swiss cheese, shredded |
| ½ cup | Parmesan cheese, grated paprika to garnish |
Preheat oven to 350°F. Place onion in a food processor and pulse until very finely chopped. Add mayonnaise and cheeses and pulse to blend. Spread in a 9-inch pie plate or 8 × 8 baking dish and sprinkle with paprika. Bake for 30 minutes until spread is bubbly and top is golden. Serve with crackers, pita chips, or plain potato chips.
Easiest Chinese Chicken Lettuce Wraps
| 1 | rotisserie chicken, preferably teriyaki-seasoned |
| 1 Tbs. | sesame or canola oil |
| ¼ cup | red bell pepper, diced |
| ¼ cup | water chestnuts, diced |
| ¼ cup | bamboo shoots, diced |
| 2 Tbs. | green onion, thinly sliced |
| 2 Tbs. | soy sauce |
| 1 tsp. | fresh ginger, minced |
| 2 | garlic cloves, minced |
| 8–12 | lettuce leaves, depending on size |
| ½ cup | cashews, chopped and toasted, optional |
Remove meat from rotisserie chicken, about 3 cups, and chop fine. Heat oil in a large skillet over medium-high heat. Add red pepper, water chestnuts, bamboo shoots, and green onion. Cook until heated through, about 5 minutes. Add chicken, soy sauce, ginger, and garlic. Mix well and remove from heat. Serve with lettuce leaves for wrapping, and sprinkle with toasted cashews, if desired.
| 6 oz. | cream cheese, softened |
| ½ cup | light brown sugar |
| ½ cup | canned pumpkin purée |
| 2 tsp. | maple syrup |
| ½ tsp. | cinnamon |
Beat cream cheese and sugar together until well blended. Add remaining ingredients and stir to combine. Serve with sliced apples and pears. Store in refrigerator.
| 2 cups | unsalted mixed nuts |
| 1 tsp. | onion powder |
| 1 tsp. | garlic powder |
| 2 tsp. | smoked paprika |
| ½ tsp. | salt |
| 1 (3.5 oz.) bag | microwave popcorn |
| 2 cups | wasabi peas |
| 2 cups | cheese snack crackers |
| 2 cups | pretzel sticks or snaps |
Preheat oven to 350°F. Line a baking sheet with foil. Spread nuts on baking sheet and lightly coat with cooking spray. In a small bowl, mix together onion powder, garlic powder, smoked paprika, and salt. Sprinkle 1 teaspoon over nuts. Bake for 8 minutes.
Meanwhile, microwave popcorn according to package directions. Immediately place popcorn in a large bowl and sprinkle with remaining spice mixture. Toss to coat. Add toasted nuts, wasabi peas, cheese snack crackers, and pretzel sticks. Toss to combine. Store in airtight container.
| 3 Tbs. | chocolate hazelnut spread, such as Nutella |
| 3 Tbs. | cream cheese, softened pinch of salt |
| ¼ cup | milk |
Blend together chocolate hazelnut spread, cream cheese, and salt. Slowly stir in milk a little at a time until you reach a creamy consistency. Serve immediately or store in refrigerator. Dip will harden in refrigerator, so microwave for 10–15 seconds and stir before serving. Makes ½ cup.
| 3 cups | zucchini, unpeeled and thinly sliced |
| 1 cup | biscuit mix |
| ½ cup | yellow onion, finely chopped |
| ¼ tsp. | dried oregano |
| ¼ tsp. | black pepper |
| ½ tsp. | salt, or to taste |
| dash | garlic powder |
| ½ cup | Parmesan cheese, grated |
| ¼ cup | vegetable oil |
| 4 | eggs, lightly beaten |
Combine all ingredients in a large bowl; mix well. Pour mixture into a 9 × 13 baking dish that has been sprayed with nonstick cooking spray. Bake at 350°F for about 30 minutes or until lightly browned. Let cool slightly before cutting into squares for an appetizer. Makes 24 small squares.
| 1 (15 oz.) can | white beans, drained and rinsed |
| 3 Tbs. | olive oil |
| 3 Tbs. | lemon juice |
| ¼ tsp. | salt |
| ¼ tsp. | freshly ground black pepper |
Place beans, oil, lemon juice, salt, and pepper in food processor or blender. Process until smooth. Add more salt and pepper to taste, if you like. Serve cold or at room temperature with pita chips or carrot sticks. Makes 1½ cups. Stores in refrigerator up to 3 days.
MOPS Mom: Warm Bacon Cheese Spread
Tricia Marble, Homosassa, Florida
Tricia Marble's father found this recipe for Warm Bacon Cheese Spread and made it one year for their family's annual Christmas gathering at his house. “There are three girls in my family, and we all gather at his house for Christmas,” Tricia said. “We make the most out of Christmas memories because our mom passed away last year at the young age of sixty-three from a form of Alzheimer's disease.”
The dip has become the most-requested recipe every time friends and family get together.
Tricia learned to cook through what she calls “Hit and miss with LOTS of misses!” She and her husband, Peter, have two boys. “MOPS was a lifesaver for me when my boys were little,” Tricia said. “Life was often overwhelming with no family in the area and a husband who worked long hours. MOPS taught me that I wasn't alone. It brought me hope, and I made friends that have stayed with me through this journey as my children grow older.”
| 1 (1 lb.) loaf | round sourdough bread |
| 8 oz. | cream cheese, softened |
| 1½ cups | sour cream |
| 2 cups | cheddar cheese, shredded |
| 1½ tsp. | Worcestershire sauce |
| ¾ lb. | bacon, cooked and crumbled |
| ½ cup | chopped green onions assorted crackers |
Cut the top quarter off of loaf of bread. Carefully hollow out remaining loaf, leaving a 1-inch-thick shell. Cut removed bread and top of loaf into cubes; set aside. In a mixing bowl, beat the cream cheese until creamy. Add sour cream, cheddar cheese, and Worcestershire sauce. Stir until combined. Stir in bacon and onions. Spoon dip into bread shell. Wrap in heavy duty foil. Bake at 325°F for 1 hour or until heated through. Serve with crackers and reserved bread cubes. Makes 4 cups.
MOPS Mom: My Grandmother's Artichoke Dip
Angela Marie McGillicuddy Stacey, Eureka, California
In Loving Memory of Joyce Hubler
“My grandmother was my everything,” Angela shared. “She was my mom, grandmother, friend, and confidante all wrapped into one. She was from Texas and everything she did was big! It is an honor to be able to share her recipes.”
| 2 (14 oz.) cans | artichoke hearts, drained |
| 4 oz. | diced pimentos, drained |
| 2 bunches | green onions, chopped |
| 1 cup | mayonnaise |
| 1 cup | cheddar cheese, shredded |
| 1½ cups | Parmesan cheese, shredded |
Preheat oven to 350°F. Mix together artichoke hearts, pimentos, green onions, mayonnaise, and cheddar cheese. Spoon into a greased, square casserole dish. Top with Parmesan cheese. Bake until bubbly, about 30 minutes. Serve with assorted crackers and pita chips. Makes 10–12 party servings.
MOPS Favorite: Vegetable Pizza
| 2 pkgs. | refrigerated crescent rolls |
| 8 oz. | cream cheese, softened |
| 1 cup | cottage cheese |
| ¾ cup | mayonnaise |
| 1 pkg. | dry ranch dressing mix |
| ½–1 cup each | broccoli, cauliflower, onions, bell peppers, carrots, fresh mushrooms, and tomatoes, finely chopped |
Place rolls flat on greased cookie sheet, pressing together all perforated edges. Bake according to package directions. Cool. Mix together cheeses, mayonnaise, and dressing mix. Spread over cooled crust. Sprinkle with chopped vegetables, putting tomatoes on last. Cut into squares. Makes 64 squares.
| 1 cup | peanut butter |
| 1 cup | chocolate chips |
| ½ cup | unsalted butter |
| 8 cups | Chex cereal, any flavor |
| 2 cups | powdered sugar |
Melt peanut butter, chocolate chips, and butter together in microwave on high for 2 minutes. Stir to combine. Place cereal in brown paper grocery bag, and pour peanut butter mixture over. Shake well until thoroughly combined. Add powdered sugar; shake well to coat. Store in an airtight container. Serves 12.
| 2 Tbs. | corn oil |
| 2 cups | frozen corn kernels, thawed |
| 2 cups | purchased or prepared guacamole |
| ¼ tsp. | cumin salt to taste |
Preheat oven to 450°F. Drizzle corn oil on a baking sheet and add corn, spreading evenly. Roast for 8 minutes. Transfer to a mixing bowl. Add guacamole, cumin, and salt to taste and mix gently but thoroughly. Cover tightly and chill until serving time. Serve with corn tortilla chips.
| 1½ lbs. | ripe plum tomatoes |
| 6–8 | garlic cloves, minced |
| 1 med. | shallot, minced |
| 1 cup | fresh basil leaves, packed |
| ½ tsp. | salt |
| ½ tsp. | freshly ground black pepper |
| 1 tsp. | fresh lemon juice |
| ¼ cup | olive oil |
| 1 | French baguette |
Dice tomatoes to ¼ inch and add to a large bowl with minced garlic and shallot, and toss. Coarsely chop basil leaves and add to the bowl with salt, pepper, lemon juice, and olive oil. Toss again. Let stand at room temperature for at least 30 minutes and up to 4 hours. Serve with slices of baguette.
| 1 lb. | cheese tortellini, cooked and rinsed |
| ½ cup | vinaigrette dressing of your choice |
| 1 | red or yellow bell pepper, cut into 1-inch pieces |
| 1 pint | cherry or grape tomatoes |
| 10 (6 inch) | skewers |
In a large bowl, pour vinaigrette dressing over cooked tortellini and gently toss. Let sit 30 minutes. On each skewer, thread tortellini, bell pepper, and tomatoes. If desired, serve with additional dressing to dip.
| 4 | fresh, ripe peaches, peeled, pitted, and finely chopped |
| ¼ cup | red onion, finely chopped |
| 1 | jalapeño pepper, seeded and finely chopped |
| 1 Tbs. | fresh cilantro, chopped |
| 1 tsp. | fresh lime juice sea salt to taste |
Combine all ingredients in a medium bowl. Let stand at room temperature for at least 30 minutes to allow flavors to develop. Make up to 1 day in advance. Keep refrigerated. Great with tortilla chips, or as a topping for grilled shrimp or chicken.
| 2 (15 oz.) cans | black beans, drained and rinsed |
| 1 (16 oz.) can | white corn, drained |
| ½ cup | fresh cilantro, finely chopped |
| ¼ cup | green onions, finely chopped |
| ⅓ cup | fresh lime juice |
| 3 Tbs. | olive oil |
| 1 Tbs. | ground cumin |
| ½ tsp. | salt, or to taste |
| 1 (4 oz.) can | chopped green chiles, drained |
| 3 dashes | hot pepper sauce, optional |
Combine all ingredients. Mix well and refrigerate until ready to serve, up to 1 day in advance. Serve with corn chips or over grilled chicken.
| 3 cups | fresh cranberries |
| ½ med. | red onion, quartered |
| 2 | jalapeño peppers, seeded and halved (use less for milder flavor) |
| ½ cup | fresh cilantro, chopped |
| ½ cup | honey |
| 2 Tbs. | fresh lime juice |
| dash | kosher salt |
Place all ingredients in food processor. Pulse 8 times or until coarsely chopped. Scrape sides of bowl midway through pulses. Cover and chill at least 8 hours. Perfect with sweet potato chips or as a holiday relish with turkey and dressing.
| 1 cup | frozen shelled edamame, thawed |
| 1 | ripe avocado, peeled and pitted |
| 1 | canned chipotle pepper in adobo sauce, finely chopped |
| ⅓ cup | fresh cilantro, finely chopped |
| ½ cup | white onion, chopped |
| 2 Tbs. | fresh lime juice |
| 2 Tbs. | water salt and pepper to taste |
Put edamame, avocado, chipotle, cilantro, onion, and lime juice in food processor and pulse until almost smooth. Add enough water to make consistency creamy and pulse again. Transfer guacamole to a bowl, season with salt and pepper, and serve. Great with pita chips and vegetable sticks.
| 1 (17.5 oz.) box | frozen puff pastry (2 sheets), thawed |
| ⅔ cup | Dijon mustard, divided |
| ¾ lb. | prosciutto, shredded and divided |
| 2 cups | provolone cheese, shredded, divided |
Preheat oven to 425°F. Grease large baking sheet. Working with 1 sheet of puff pastry, keeping remaining sheet wrapped and cold, roll out on lightly floured surface to 14 inches square. Brush with thin layer of mustard. Cover with half of the prosciutto slices, slightly overlapping and leaving ½ inch border around edges. Sprinkle with 1 cup cheese. Roll pastry tightly. Pinch seams to seal and tuck ends under. Repeat with remaining pastry sheet. Cut into ½-inch slices and place, cut side up, 1 inch apart on prepared baking sheet. Bake 10–15 minutes without turning, until golden brown.
| 1 Tbs. | vegetable oil |
| 1 cup | poblano pepper, chopped |
| 1 cup | white onion, chopped |
| 6 oz. | sirloin, flank, or rib eye steak, cubed salt and pepper |
| 1 (16 oz.) can | refried beans |
| 6 oz. | large, sturdy tortilla chips |
| 1 cup | cheddar cheese, shredded sour cream, diced tomato, guacamole, or chopped jalepeño pepper to garnish |
Heat oil in a large skillet over medium-high heat. Add peppers and onions and sauté for about 4 minutes, until tender. Remove from skillet and set aside. Sprinkle steak with salt and pepper. Add to skillet and cook over medium-high heat until browned but still medium-rare, about 4 minutes. Remove from heat. Heat refried beans in microwave until warmed throughout, about 2 minutes, stirring once. Preheat oven broiler. Arrange tortilla chips on baking sheet and top each with a dollop of refried beans, a cube of steak, and a sprinkle of peppers and onions. Sprinkle with shredded cheese. Broil, watching carefully, until cheese melts. Remove from oven and garnish as desired with sour cream, diced tomato, guacamole, and/or chopped jalapeño pepper. Serve immediately.
| ice cubes | |
| 6 oz. | frozen pink lemonade concentrate |
| 6 oz. | club soda or lemon-lime carbonated soda |
| 2 med. | ripe peaches, pitted and halved but not peeled |
Fill blender half-full with ice cubes. Add frozen pink lemonade concentrate, soda, and peach halves. Blend until smooth.
| 2 (12 oz.) cans | frozen pink lemonade concentrate, thawed |
| 1 gal. | chilled club soda |
Combine lemonade concentrate and club soda just before serving. Stir well to blend. Makes 35 4-oz. servings.
| 1 | family-size tea bag |
| 1 (6 oz.) can | frozen pink lemonade concentrate, thawed |
| 1 cup | sugar |
| 1 cup | pineapple juice |
Bring a medium saucepan of water to a boil. Add tea bag and steep for 20 minutes. In a 1 gallon pitcher, add pink lemonade concentrate, sugar, and pineapple juice. Mix well and add tea. Add additional cold water to make one gallon. Serve cold.
| 2 pints | fresh strawberries, washed, hulled, and patted dry |
| 1 cup + 4 tsp. | sugar, divided |
| 1 cup | freshly squeezed lemon juice club soda |
Purée 1 pint strawberries with 2 teaspoons sugar in a blender. Repeat with remaining pint of strawberries and 2 teaspoons sugar. Set out 4 8-oz. glasses, and spoon 3 tablespoons strawberry purée, ¼ cup sugar, and ¼ cup lemon juice into each glass. Stir, and add ice. Top off glasses with club soda. Add more sugar, if desired.
| 10 | regular-size tea bags |
| 6 cups | water |
| 1½ cups | sugar |
| 1 (6 oz.) can | frozen lemonade concentrate, thawed |
| 1 (6 oz.) can | frozen orange juice concentrate, thawed |
Bring water to a boil. Brew tea bags for approximately 15 minutes. Discard tea bags. Mix sugar, lemonade concentrate, and orange juice concentrate with tea. Stir well until combined. Pour into 1 gallon pitcher and add cold water to make 1 gallon. Stir well. Serve cold.
| ½ cup | freshly squeezed lemon juice |
| 2 cups | seedless watermelon chunks |
| 6 Tbs. | simple syrup |
| 1½ cups | water |
Place chunks of seeded watermelon in blender and blend until smooth; there should be about 1 cup purée. For simple syrup, mix 6 tablespoons sugar with 6 tablespoons water, and heat in microwave until sugar is dissolved. Mix lemon juice, purée, syrup, and water in a small pitcher. Store in refrigerator and pour over ice to serve. Makes 4 small servings.
| 1 cup | white chocolate chips |
| 1 cup | heavy cream |
| 4 cups | milk |
| 1 tsp. | vanilla extract |
Heat white chocolate chips and heavy cream together in a saucepan over medium heat, stirring continuously, until white chocolate chips are melted. Stir in milk and vanilla, and heat through. Pour into mugs and serve immediately.