easy fat-free hummus

I’ve always wanted to make homemade hummus, but all the recipes I’ve found have called for bizarre or hard to find ingredients. But this recipe which I found in mom’s magic bullet recipe book, is simple and healthy.

homemade fat-free hummus

Fat-Free Hummus


splash (more like 1/4 c) of fat-free chicken (or vegetable) broth

14 oz. can chickpeas (garbanzo beans), drained

2 Tbs. lemon juice

2 cloves garlic

sprinkle of paprika

salt and pepper to taste



Add all the ingredients together and blend.  You can save the paprika to sprinkle at the end or just blend it in, like I did.  Eat hummus with fresh cut veggies, tortilla chips, or pita chips.



Chicken Tortilla Soup

This recipe is suprisingly good considering how easy it is. If you make the chicken in advance you literally just dump everything in a pot, heat it up, and eat! Since my husband and I both work and don’t get home till around 6 every night we have little time to make dinner. So I try to make the chicken the night before and shred it in my kitchen aid using the cookie attachment (the BEST discovery I ever made – it shreds in seconds, but you have to make sure the chicken is hot when you shred it). Here it is:

 Chicken Tortilla Soup

  • 1 can chicken broth
  • 1 can cream of chicken soup
  • 2 Tbsp taco seasoning
  • 1 can diced tomatoes
  • 1 can black beans, rinsed
  • 1 can whole kernel corn
  • 1 can diced green chiles
  • 3-4 chicken breasts, cooked & shredded

Pour all ingredients in a pot on medium heat and bring to boil. Boil for a few minutes and serve with tortilla chips and shredded cheese. Enjoy!

Apple Cinnamon Pancakes

In honor of our blog being called “Flip My Pancakes” I’ve been on a mission to find the best pancakes. I tried pumpkin, strawberry chocolate chip and then finally I tried apple cinnamon pancakes. The apples are key to this recipe – tart apples being the best. I used Granny Smith apples and they turned out fantastic.



Apple Cinnamon Pancakes

1 1/4 cup all purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk
1/2 cup applesauce
1 apple, peeled and chopped (I used Granny Smith)
1 egg
2 Tablespoons vegetable oil or melted butter

Whisk together flour, salt, cinnamon, sugar and baking powder in a medium sized bowl. In a separate bowl, whisk together milk, egg, applesauce and vegetable oil or melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Stir in the chopped apples. Don’t worry if it’s still a little lumpy.

Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter. Once the skillet is hot, add about 1/3 cup scoop of batter to the pan. Let cook until bubbles begin to form on the top surface and bottom is lightly browned. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.

Deliciously Simple Apple Pie

What’s more American than Apple Pie? With Thanksgiving right behind us and Pearl Harbor Remembrance Day coming up I thought I would try my hand at my first ever homemade apple pie. Okay, okay I didn’t make it because of the holidays, but it was so worth it. I got this recipe online from a woman who won two blue ribbons for it at her county fair. It is the most scrumptious apple pie I’ve ever tasted.

Apple Pie

2 cups flour, plus more for rolling dough
1 teaspoon table salt
1 cup shortening
¼ cup ice cold water
¾ cup sugar
1 teaspoon ground cinnamon
2 tablespoons flour
6 to 8 medium-tart apples (like Cortland and Empire), peeled, cored, and sliced into ¼-inch thick pieces

1. Preheat oven to 425F. In a medium bowl, combine flour and salt and whisk together. Add shortening to flour mixture, and cut in using a pastry blender. When the flour is absorbed into the shortening, drizzle water over the mixture and roll the dough into a ball.

2. In a small bowl, combine sugar, cinnamon and flour, and whisk together.

3. Lightly flour a clean work surface and a rolling pin. Split dough in half, and roll each half into a flat round that is large enough to generously cover a 9-inch pie pan. Roll one round onto the rolling pin and unroll into the pie plate. Gently press dough into place. Peel excess dough off the sides.

4. Spoon about ¼ of the sugar mixture directly on top of the bottom crust. Layer 1/3 of the apples on top of the sugar, and repeat until you have 3 layers of apples, finishing with the sugar mixture. The apples will be higher than the pie dish. Be sure to reserve at least 2 tablespoons of sugar mixture for the top crust.

5. Lay top crust on top of apples, remove excess crust, and pinch the two layers of crust together with your fingers. Sprinkle remaining sugar over the top crust. Place pie in preheated oven, and cook for 20 minutes. Reduce heat to 350F and cook until pie is golden, about 30 to 40 minutes more.