Twelve Drummers Drumming Hummus

• 2 can garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth, adding more olive oil as necessary. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Serve with warm pita bread, veggies or whatever you have!  Try to use extra virgin olive oil. I try to go to TJ MAXX to get specialty or flavored ones.  So good!

Serving Ideas:  I know that this might sound wierd, but I am thinking of serving this in an abelskiver pan.  Then I could top it with different things…chopped roasted red peppers, hot sauce, mint, parsley, chives, feta, etc.  I will take pictures as soon as I try it!!

Eleven Pipers Piping Pea Puree

·        1-16 ounce package frozen peas

·        1 t. salt

·        1 T. fresh lemon juice

·        ½ c. sour cream

·        ½ c. chopped parsely

·        1/3 c. chopped onion

Boil the peas in 1 cup of water for 8-10 minutes. Drain well.  Process in a food processor with the salt and lemon juice until smooth.  Place the puree in a bowl and stir in the rest of the ingredients.  Best when made and served the same day. Makes about 3 cups.  Serve with bagel chips or triscuits.

The BEST way to eat peas!  I like to use plain yogurt instead of sour cream. Sprinkle with extra parsley before serving.

Ten Lords A-leaping O’er the Cran-Orange Dip

·        1 cup (8 ounces) vanilla yogurt

·        1/2 cup chopped pecans

·        1/2 cup cranberry-orange sauce

·        1/2 teaspoon ground cinnamon

·        1/4 teaspoon ground nutmeg

·       

Cran-Orange Sauce

1pkg cranberries

1 c. water

1 c. sugar

Zest and juice of 1 orange

1 t. ground ginger

Combine and bring to boil. Simmer 5-10 minutes

Nine Ladies Dancing at the

Chocolate Chip Cheese Ball

·        1 package (8 ounces) cream cheese, softened

·        1/2 cup butter, softened

·        1/4 teaspoon vanilla extract

·        3/4 cup confectioners’ sugar

·        2 tablespoons brown sugar

·        3/4 cup miniature semisweet chocolate chips

·        3/4 cup finely chopped pecans

·        Graham crackers

In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours.  Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour.  Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).

Serving Idea: I like to make 2 small ones.  I took a flower pot and drip pan to make the serving dish.  If you spray painted the bottom pot red, paint the rim and top white, it would look like Santa’s hat!

If you don’t like nuts, just roll in extra mini-chocolate chips!

Eight Maids A-milking Creamy Chocolate Dip

·        1 package (8 ounces) cream cheese, softened

·        1/4 cup chocolate syrup

·        1 jar (7 ounces) marshmallow creme

Apple wedges, fresh strawberries and banana chunksIn a small bowl, beat cream cheese and chocolate syrup. Fold in marshmallow creme. Cover and refrigerate until serving. Serve with fruit. Yield: about 2 cups.

Note: You can tailor this dip into any flavor that you would like!  Simply replace chocolate syrup with any small carton of flavored yougurt!  The possibilities are endless!!