Microwave Popcorn

Healthy Popcorn Recipes

Cookie Dough Dip

Original Recipe

*I added 1/8 MORE peanut butter and 1 cup rolled oat that I pulsed in a food processor. I also used extra dark chocolate chips. Enjoy!

• 1 1/2 cups chickpeas or white beans (1 can, drained) (250g after draining)
• heaping 1/8 tsp salt
• tiny bit over 1/8 tsp baking soda
• 1 tbsp plus 1 tsp pure vanilla extract
• 1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, some people say it has a slight “pb cookie dough” taste, so you can sub oil if you don’t want that.)
• 1 and 1/4 cups pitted dates (I used SunMaid, from a regular grocery store)
• 1/3 cup chocolate chips (see link below, for sugar-free option)
• 2 tbsp oats (You can omit if desired.)
• milk of choice as needed (depending on the consistency you want. I used a few tbsp.)

In a bowl, cover the dates with 1/2 cup water. Let this sit for at least 8 hours. Then add all ingredients (including the dates’ soaking liquid), except chocolate chips, to a food processor (for best results, not a blender) and blend until very smooth.
If you wish, you can use: Sugar-Free Chocolate Chips.
This can be served as a dessert dip, as a spread (maybe in between apple slices or crackers?), eaten with a spoon, mixed into oatmeal, stuffed into cupcakes, or even used to top pancakes!

Hummus

·  2 cups of canned garbanzo beans/chick peas OR 1 cup of dried beans/peas.

·  1 1/2 T Olive Oil

·  1 1/2 T Tahini (sesame seed paste) If you don't want/have/use tahini, just use oil or water in stead.

·  1 jumbo garlic clove (or small if you're a hater of garlic. I used a jumbo one in the batch I brought)

·  1/4 t salt

·  1/4 cumin

·  3 T fresh lemon juice (or bottle...whatever you have)

I soak my dried beans over night and then cook them on the stove top on medium low heat for an hour or until you can mash them easily between your fingers.

In a blender or food processor, combine all the ingredients. Then taste it. If it's bland, add a dash more salt. If it's too thick, add water or oil until it reaches the texture/smoothness you like. I like mine SMOOTH! OR add more  lemon juice if you like it to have a kick. I always double this recipe becausehummus freezes well and well, I love this stuff!

If you're feeling crazy and want variation try adding some cilantro or roasted red peppers, etc. We use hummus on our sandwiches/wraps/as a dip for veggies and pita chips.

Fortune Cookies

3 egg whites

3/4 cup white sugar

1/2 cup butter, melted and cooled

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup all-purpose flour

2 tablespoons water

Preheat oven to 375 degrees. Grease cookie sheets. Have fortunes ready to go on small strips of paper.

In a large glass or metal bowl, whip egg whites and sugar on high speed with electric mixer until frothy, about 2 minutes.

Reduce speed to low and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. (Consistency should resemble pancake batter.)

Spoon batter into 3 inch circles on the prepared baking sheets. (Leave room between for spreading.)

Bake for 5-7 minutes in the preheated oven or until the edges begin to brown slightly.

Quickly remove one at a time, place a message in the center and fold in half together into a horseshoe shape.

If they spring open, place them in a muffin tin to cool until set.

Bake them long enough until they are golden around the edges or they will be soft, spongy and pancake-like.

Yield 36 servings.

Enjoy!

Ranch Dip

Ingredients:

1 pkg. ranch dressing powder mix
1 16 oz. carton cottage cheese

Directions:

Mix ingredients together. Serve with vegetables, chips, or crackers.

(submitted by Marianne Woodbury)

Homemade Popcorn

Ingredients:

1/4-1/3 c. popcorn kernels

Directions:

Place kernels in brown lunch sack. Roll lunch sack securely closed and place in microwave until popping decreases.

(submitted by Abrey Enszer)