December 17, 2009


We had a Wahoo Winter Break Party at work this week and I decided (once again) to try out some new recipes. I made Cheesy Poofs and Sweet Potato Hummus. Both seemed to be a hit with most of my coworkers. I folded index cards in half and wrote the name of each item and it was pretty humorous to hear almost every person say, "Cheesy Poofs" as they walked through the line. Not quite sure if it is just because poofs is fun to say or because they were expecting puffs to follow cheesy. All I know is, I didn't make up the name. Note: I did not make the Cheesy Poofs to go with the Sweet Potato Hummus, I served Stacy's Simply Naked Pita Chips with the hummus. If you haven't tried these, you should, they are crunchy and delicious.

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Cheesy Poofs
from How To Cook Like Your Grandmother
Print Recipe

2 cups shredded cheddar cheese
1 stick butter
1 cup flour
1/2 to 1 tsp salt
Parmesan cheese

Combine cheese, flour, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Once it resembles coarse meal, use your hands to mix everything together until it forms a ball of dough that holds together. Pull off pieces of dough and roll them between your hands into balls about an inch across (approximately 30). Roll the balls in grated Parmesan cheese. Place the balls on un-greased baking sheet. Bake at 350 for 15-20 minutes. They're done when the top starts to turn a little golden brown.

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Sweet Potato Hummus
adapted from Lauren's Kitchen
Print Recipe

1 1/2 - 2 pounds sweet potatoes
1 (12-oz) can chick peas
1-2 cloves garlic
2 Tbsp extra virgin olive oil
2 tsp + tahini, divided
juice of 1 lemon, divided
1/4 tsp salt
dash of nutmeg, cinnamon, cloves, and ginger

Peel the potatoes and chop into 1" cubes. Steam for about 10 minutes. Drain water from the can of chick peas into a small bowl and reserve. In a blender (or food processor), mix together the chick peas with the remaining ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste. Slowly add some of the reserved liquid from beans and a bit of water for correct consistency. Blend until a smooth, slightly fluid paste is formed. Refrigerate for at least 30 minutes before serving. This changes the taste of the hummus by allowing the flavors to form. Serve with pita chips.

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