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February 2012 Archives

February 3, 2012

3-Ingredient Homemade butterfingers

I lb. of candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

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Balsamic Vinegar Dressing

Makes 1 cup
Hands-on time: 6 minutes
1/4 cup balsamic vinegar
1-1/2 tablespoons honey (warmed)
1-1/2 teaspoons Dijon mustard
1-1/2 - 2 teaspoons garlic powder
3/4 cup olive oil
Blend all ingredients. If you happen to have a Good Season’s decanter available in grocery stores, add balsamic vinegar to the ‘V’ line; add honey, mustard and garlic powder; then add olive oil to the ‘O’ line. That's all there is to it!
NUTRITION ESTIMATE Per tablespoon: 98 Cal; 10g Tot Fat; 1g Sat Fat; 2g Carb; 0 g Fiber; 6mg Sodium; 0mg Cholesterol; 0g Protein; Weight Watchers Old Points 3, PointsPlus 3

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7UP Biscuits

These are soooooooo not healthy but they are simple to make and interesting.

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

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Lime Cilantro Chickpea Salad

Yield: 1-2 servings.


One 15-oz can chickpeas (2 cups cooked), drained and rinsed
2 cups spinach
1/4 cup sweet onion, chopped finely
Juice from 1.5 limes
3/4 cup fresh Cilantro
1/2 tsp sugar (or to taste)
2 tsp Dijon mustard
1 garlic clove
1 tsp extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp kosher salt + ground pepper


1. In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas, and chopped onion into a large bowl.

2. In the food processor (no need to rinse the bowl!), add the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

3. Pour the dressing on top of the spinach chickpea mixture and stir well. Add salt and pepper to taste. Let stand for about 10 minutes to let the flavours develop (optional- I didn’t!). Serve over a bed of grains, like brown rice. Serves 1-2.

Note: The dressing has quite a bite to it, thanks to the lime and oil that I cut down, so please feel free to adjust the dressing to your taste buds preference! You may want more oil, less lime, etc.

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Ranch Dressing

Yields 1 1/2 cups

1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

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About February 2012

This page contains all entries posted to Linda's Thoughts in February 2012. They are listed from oldest to newest.

January 2012 is the previous archive.

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