Spicy chickpeas

I have tried making these for a long time and they either come out mushy or burnt. This time they were just about perfect. I let them sit in the oven at 350 for about an hour and a half they were super crunchy and spicy. The spice all really depends on how hot you like them. I like them hot so I put in about double the recipe I've put on here but they were spicy and I mean that with double the spice they would especially not be great for kids lol.


Spicy crunchy chickpeas
1 can = 3 servings
1 serving= 3 WW pts


1 can chickpeas drained rinsed and  patted dry with a paper towel
1/2 tbsp cumin
1 Tbsp chili powder
1/2tsp Tbsp cayanne
1/2 tsp garlic salt
1 tsp olive oil

 Drain and rinse the chickpeas and pat dry with a paper towel. In a medium bowl mix all dry ingredients together. In a separate bowl place chickpeas and drizzle with olive oil and mix around till they are all coated. then transfer chickpeas to spice bowl and mix until coated with spice mixture. Then spread out evenly over parchment lined cookie sheet and bake for 1 1/2 on 350 degrees to get super crunchy. If you don't want them to be as crunchy you can do a higher heat and less time.

WW Pineapple angel food cake

Wow it's been awhile since my last post! Life has been crazy at our house! We have remodeled a bathroom and now are in process of changing the floors in our kitchen. So I have felt like a crazy person I don't really handle stress real well lol. Also I have decided to become annoyingly dedicated to Weight Watchers again. It's been 16 months since Zane was born so it's about time to put the excuses to rest. Don't worry I will still be posting some non WW recipes I just can't help myself I'll just have to save my weekly points for such occasions.

Gooey peanut butter chocolate cake

 

This cake was inspired by the great Paula Dean's Gooey butter cake from her cookbook Southern Cooking Bible. I liked how simple she made this cake. She uses a boxed cake mix (yellow in hers) she also gives lots of add in options in this book so that's what I went with a chocolate peanut butter combo. My favorite!

pecan shortbread cookies

 I started out just wanting to make shortbread cookies then I realized that I had a about 2 cups of chopped pecans that were needing used. That was perfect for my husband he loves pecans! The real reason I wanted to make shortbread cookies is that I have these awesome Peanuts cookie cutters that I have been wanting to use. There's Snoopy and Charlie Brown, the whole gang! Unfortunately my dough was a little thick for my cookie cutters and then I couldn't find my heart cutters so I settled for stars. So here they are Pecan shortbread cookies!

Pizza bagels

Pizza bagels are my go to easy toddler dinner. Zane LOVES pizza bagels! I sometimes find when I pick Zane up from daycare and get home he is starving way before I can get dinner on the table. When that happens I don't always want to give him chicken nuggets and meatballs (his other favorites lol) I like to mix it up and these take only minutes. This was actually my dinner tonight too my husband was gone for the night so it worked out perfectly because I secretly love pizza bagels and smiley fries with chili sauce :)

Fire sauce bean dip

 This dip was inspired by my love of Taco Bell fire sauce and the need to clean out my cabinets and fridge :) and I've made this several times and everytime I find something new to add to it so don't be afraid to mix it up!

Iron skillet pineapple upside down cake

This cake could not have turned have turned out better! It's beautiful and delicious. I make pineapple upside down cakes a lot for my husband it's his favorite. I usually just take the more lazy route and use a box cake mix but he just remodeled our bathroom and felt I should make the extra effort :)


Iron skillet upside down cake

1 can diced pineapple
1/2 cup chopped pecans
1 cup brown sugar (firmly packed)
3 eggs
1 cup granulated sugar
1 cup 2 tbsp cake flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1/4 cup butter (1/2 stick)

Melt butter in a 10 inch iron skillet.  Sprinkle brown sugar over butter then drain pineapples and reserve 5 Tbsp of juice for cake. Spread pineapple over brown sugar and kinda mush up the pieces as you do that. Then sprinkle the pecans over evenly and set skillet aside. In a bowl mix cake flour, salt and baking powder and set aside. In your mixer beat eggs then add in sugar, vanilla and pineapple juice. Once well blended add in flour mixture then pour over butter mixture in your iron skillet and bake at 350 degrees for 35-40 minutes or until golden brown on top. Once cooled off a bit flip over onto serving plate and enjoy!