Recipes

Hummus Recipe:

1 Can Chickpeas 15.5 oz

4 oz. Juice from the Can

3 oz. Olive Oil

4 1/2 T. B/Mary Booster

Blend all ingredients in a food processor until texture is smooth. Top with sun-dried tomatoes or roasted red & yellow peppers. Refrigerate for at least 1 hour. Enjoy!

BarrManDan

Pumpkin Seeds - ala BarrMan:Dan

• Take your pumpkin(s) or squash with seeds and remove the seeds.  Use the pumpkins/squash for another recipe, such as soup or a side dish.  The medium sized pumpkins for cooking are better.  The larger ones for carving have tough seeds.
•  Thoroughly clean the seeds of all goopy pumpkin/squash matter.  Rinse them in a colander and set out to dry - at least overnight.
•  Move the seeds to a flat surface, such as a plate or baking pan.  Spread out to dry further.  Remove any residual goopy stuff.  Turn the seeds often and dry for a couple of days, until seeds are very dry.
•  Preheat oven to 375 or so.  Prep a baking pan with a piece of parchment paper (you can also bake without, but then you have to scrub your pan later).
•  Toss the seeds in a bowl with a dash of olive oil (your choice) and a heavy sprinkle BarrManDan's All-Purpose Seasoning. Toss and mix until the seeds are coated.  Add more Seasoning - you know you love it!
•  Spread seeds on the baking pan, trying to create one even layer.  Sprinkle some more Seasoning on top.
•  Bake until golden brown.  Takes about 20 minutes, but keep an eye on them as they go from brown to burnt quickly.
•  Enjoy.  You can store extras in a zip-lock sack.

Thank you Tina Kracke! - Chicago, IL

8oz cream cheese room temp

1 tsp milk to soften

2 Tbsp BarrManDan's All Purpose Seasoning 

6 pieces Crispy bacon roughly chopped 1/2 cup cherry tomatoes quartered

Mix & serve on bed of shredded lettuce over a bagel

Voila!

Thank you Sarah Wurz! - Chicago, IL