Paper Craft. Mini book


5 sheets of regular copy paper

1 sheet of cardstock (or cut the side of a used cereal/cracker box)

1 sheet of Decorative Paper (not card-stock) See free printables below!

Glue Gun, glue stick, scissors, pencil

I used the video below, though I do have a few suggestions you should read before you start this project. THANK YOU Origmi4ik!

Tap on the image above to watch

I used 4 sheets of paper for the interior pages. (You could use more, like the video, but it is a bit easier to work with fewer pages, especially for your first try at this)

Because you bind the interior pages with a glue gun, children should not attempt this alone. It is best to have an adult hot glue the interior pages together.

I used a paper cutter to speed up the process, though I did do a few books by hand. My paper cutter’s blade is dull, so the edges get a little rough at times and cutting by hand solves that problem.

4 sheets of paper cut, yield 60 interior pages.

A Few Tips learned the hard way 🤪

  • Messy folds and cuts yield wonky books. Take your time folding, creasing firmly and cutting as accurately as you can.
  • Use card stock for “cover pieces” but not for decorative final cover. It will be too thick to fold.
  • Crease the “binding area” (the box like space created with cover) once the decorative final cover has been glued on, before you insert the interior pages.
  • When glueing the interior pages to the finished cover, start with the back as seen in the video, then glue into place pushing down with the cover closed, making sure you have enough room to open the book fully. Then do the front the same way. (This one is hard to explain without going through the process! Hope my mentioning it helps!!)

Below are some FREE PRINTABLE PAPERS for you to use for covers! They are just the right size, though I do cut a little beyond the printed area for the “height” of the book to allow a little more room for folding and glueing.

Click on the image for pdf, then click on the title to print
Click on the image for pdf, then click on the title to print
Click on the image for pdf, then click on the title to print

Use your little mini book/journal for keeping notes, a gratitude list, food diary, etc.!

Love God, Love others, and please stay safe!


Wewalka / New European Dough available here in the US

So, this is a depart from my usual posts, but I wanted to share a special product I’ve been creating recipes for… It’s a new (to the US) European Dough and can be found in many stores throughout the US.


A Business Born in the Bakery
In 1987, European baker Johann Wewalka started selling his family’s traditional pastries in a small bakery outside of Vienna, Austria. Business was good, and word traveled quickly about his delicious baked items. At the request of some of his loyal customers, Johann would occasionally give out scraps of leftover dough, enabling them to bake their own pastries at home. It didn’t take long before a line of patrons began forming outside the bakery at the end of each workday, all asking for his fresh dough scraps.

Voila! The demand for fresh dough was born. Following a considerable amount of work to ensure a refrigerated product could meet his high bakery standards, Mr. Wewalka introduced his line of packaged dough in 1994.

Today, Wewalka is one of the leading fresh dough producers in the world. The company provides products to more than 30 countries across Europe and Asia, and is now geared up and ready to meet the baking demands of America.

The puff pastry is unique to what has been available in the US because it is refrigerated not frozen. This saves time and makes the end product a better quality. It’s super flaky and so easy to work with!

All of their doughs are GREAT!

The classic pizza dough is just as described…a thicker, chewier, traditional pizza dough. It is also perfect for making calazones & pizza breadsticks.

The Bistro dough is a little thinner than the classic dough and comes in a traditional round…an authentic Italian experience:)

The Flatbread is thin and crispy and is FANTASTIC on the grill! Yum!

Last but not least, the Danish dough. This is a favorite because it is SO VERSITLE! I have made quick easy danishes (topped and baked in minutes), bread pudding, breakfast pastries and even savory appetizers with this delicious dough ❤️

Below are a few of the recipes I created for each of the doughs.

For more recipes and store locations visit their website at

Puff Pastry

Pork Tenderloin Cordon Bleu

Meatballs with spicy red sauce and pastry stars

Wrapped shrimp with pea pods and Asian dipping sauce

Chicken pot pie



White Sauce Flatbread 3 ways

Shamrock pesto bites with spicy red sauce


Blueberry bread pudding


Buffalo chicken calazone

Rosemary crackers on a string

The dough is wonderfully easy and delicious and you’re sure to find some simple recipes you and your family will love!

Check it out at

Happy Baking!



Food gifts from the heart


Homemade caramels are a welcome change from cookies and make great gifts for teachers, office staff, family and friends.  I have been making them for 30 years and now many of my friends have added them to their family’s Christmas traditions.  You can find the detailed recipe (and other food gifts) here on my blog by clicking on THE CARAMEL RECIPE.  The tags were made with a stamp from my Christmas Stamp Set found at my Etsy shop.


Hope you are each having some time to prepare your hearts for the real gift of Christmas…our Savior.

Food Gift Ideas with Recipes for the Holidays

Food Gift Ideas & Recipes for the Holidays

I love the Holidays…Family & Friends making time for one another…

The time we spend together most often involves gathering around the table…OR STANDING AROUND THE KITCHEN…no one seems to ever want to migrate AWAY from the food:)  Does this happen at your house? We do have lovely furniture to sit on.

So, anyway…Cooking for family and friends brings me great joy, wherever the food is eaten.  It’s my favorite way to express love.

So, I am sharing with you some of my traditional food gifts that those family and friends have come to expect this time of year.  Below are a few recipes for some of my favorites, and most requested:)

Please keep visiting…more fun recipe gift ideas coming soon!

Soft Salted Caramel

Soft Caramels

NOTE: My best caramel making advice is as follows…

1.) You must not stop stirring, or the delicious caramel will burn.

2.) Before you start, pull up a stool…right next to the stove.  Have something on your computer to watch, a book to read, or a friend to call, because the stirring process will take about 40-45 min…REALLY…and you mustn’t stop.

3.) Use this time to enjoy the above movie, TV show, good book, or good friend.


5. Do not cover caramel tray with wax paper, it will stick to warm caramel.

6. Do not make caramels if it is raining! (seriously-humidity creates great inconsistency)

Soft Salted Caramels

Tools: Candy thermometer, Jelly Roll Pan, Tall stock pot (this is very important! If your pot is too short the hot caramel will splatter on your hand as you stir)

1 Lb. butter (I use Land ‘O Lakes)
2 Lbs. brown sugar (I use dark brown, but light brown is what most recipes call for)
2 C Karo syrup
2 cans sweetened condensed milk
1 Tbs. vanilla
dash of salt

Coarse Sea Salt to finish (optional)

Slowly melt butter in a tall stockpot on low heat. Add brown sugar and stir until dissolved.  I may have already mentioned…DON’T STOP STIRRING.

Add Karo syrup and condensed milk. Turn heat to medium and cook stirring without ceasing…really…I’m serious… sit down, read a book, watch a movie, call a friend…but, DO NOT stop stirring!!!  It will take about 40-45 min.

Heat until mixture reaches 238 degrees. Add vanilla carefully. (it will really bubble and spatter) Continue to heat until temperature reaches *238-242. Pour into jellyroll pan. (The exact size doesn’t matter really matter) If desired, sprinkle with Sea Salt. Cool & then cut into squares or rectangles, forming with your fingers.  I pre-cut wax paper and wrap them twisting each end the opposite way.(think of a tootise roll) 

*The higher the temp the firmer the caramels.  I like a chewier caramel, so I usually cook mine to 242.  If your batch turns out too soft, you can keep them in the fridge.

Caramels have been a long time favorite Teacher gift, and has become expected from Co-workers, neighbors and friends:)

I bag a dozen in a pretty cello bag and tie the recipe on with a bow.

Moist and Chewy Granola

Moist and Chewy Granola

5 C Oatmeal
2/3 C Butter
2/3 C Honey
1 C D Brown Sugar
2 Tbs. Cinnamon
2 Tbs. Vanilla
1 Tsp. Salt

2 C Coconut
*Optional: Nuts of choice (I like macadamia & praline pecans-add p.pecans after baking granola)
Dried fruit (I use cranberries and/or blueberries)

Place first 7 ingredients in a small saucepan and melt on low heat until combined.

Pour melted mixture over 5 C Oats, Nuts (unless using praline pecans..add these after baking), & 2 C Coconut ; stir until combined.
Spoon mixture onto a greased sheet pan. Bake for 20-30 min, stirring several times, until brown.

Remove from oven and cool on pan. When cool, transfer to a large mixing bowl and toss in any dried fruits you like and praline pecans if using them. (I buy Kroger’s Private Selection Praline Pecans- but, you could make them yourself)

Package the granola in Cello bags and tie the recipe on for a yummy holiday gift.


Apple Hand Pie w/Salted Caramel Sauce

Apple hand pie w/salted caramel

For the pastry:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

1 beaten egg (egg wash)

Sugar in the RAW (sprinkled on top of pies before baking)

For the filling:

6 Granny Smith Apples

1 teaspoon grated orange zest
2 Tbs. flour  
1 tsp. cinnamon

1/4 tsp. nutmeg                        

2 Tbs.granulated sugar

1/2 Tsp. salt

For the Pastry:
For the pastry dough, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse until “crumbly”. With the motor running, add the ice water all at once.  Keep hitting the pulse button to combine, just until the dough starts to come together. Turn the dough onto a well-floured surface and form into a ball. Wrap with plastic or wax paper and refrigerate for at least 1 hour.

Unwrap the chilled dough and roll out on a floured surface.  Use a round biscuit cutter (mine was about 4 inches in diameter) If you don’t have a biscuit cutter, you could use a drinking glass.

Cut out 2 rounds for each pie.  (the recipe should make 10-12, depending on size of your cutter)

Preheat the oven to 400 degrees F.

For the filling:

Peel, core, and cut the apples into very small chunks.(about the size of corn kernels) Toss the chunks with the orange zest, flour, sugar, cinnamon, nutmeg and salt. Melt 2 Tbs. butter over medium heat in a skillet and cook until tender. 


Unwrap the chilled dough and roll out on a floured surface. (roll to about 1/8 inch thick) Use a round biscuit cutter (mine is about 4 inches in diameter) If you don’t have a biscuit cutter, you could use a drinking glass.

Cut out 2 rounds for each pie.  (the recipe should make 10-12 pies, depending on size of your cutter)

Place one half of each pie about 2 inches apart on a cookie sheet lined with parchment paper.  Place about 2Tbs. of the apple mixture in the center of each pie.  Top with second round of dough.  Using a fork to “crimp” the two halves together all around the edge.  Brush each pie with egg wash and sprinkle with RAW sugar. Make 2-3 small cuts (pierces) with a sharp knife to “vent” the pies as they bake.

Bake at 400 degrees for about 15-18 min.  Bake until they are slightly brown.

Caramel Sauce

1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter
1/2 cup heavy cream

1/2 Tsp. Kosher Salt or Sea Salt

Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble really bubble!). Whisk until mixture is smooth. Add Salt to taste, then pour caramel into a glass jar to cool.

I use these jars:

4oz. canning jar

Apple Hand Pies w/Salted Caramel SaucePackage 4-6 Pies in a Cello bag, tied with a pretty bow, along with a jar of yummy Salted Caramel Sauce.  A GREAT hostess gift:)

You can get super cute jar labels here.


A Birthday tradition at our house requires food to be prepared per request  of the birthday boy or girl. With my oldest, this entails a menu of meat…no sides, no salad…just meat…preferably meat on a stick…This warrants a full out meat celebration…


Meatapalooza : a manly birthday party

My daughter in law came up with a great Evite, that invited all the party guests to bring a “present” of meat to share.

Meatapalooza invite

The EVITE included the below list for guests to choose their “cut of choice.”


She made a cute tent card, that listed each cut, and all the information you could ever hope to know about each one.

As the guests brought their meat, they were then placed by each corresponding tent card.

No MEATAPALOOZA could be complete without a Slow Cooked Smoked Pork Shoulder.

I put it “on the fire” (225-230 degrees) and there it would stay for a good 10-12 hours.

I trimmed the shoulder just a little, then pat it dry.

Next, I rubbed it down with a combination of commercial rubs, adding salt and cracked pepper.

I keep it very simple, and have had GREAT results every time.

Go to the website below for some FANTASTIC information on Smoking.



4 hours to go:)

My Son feels old at 29…hmmm…not so old to this 50 year old mother!


My youngest son, couldn’t say his older brother’s name when he was little, so we taught him

to say “Do-Do” instead of Andrew.  (Andrew just loves this:)  haha)


October is a great month for a Fall Meat Party.

We ended up with a

Variety of Meatballs

Smoked Pork Shouder

Mexican Chicken

Grilled Steak


Bacon Wrapped Ribs


BBQ Brisket

Next Meatapalooza will need to include meats on a stick…we were definitely missing this favorite “variety.”

A Birthday wouldn’t be complete without a dessert…one of  his favorites…

Pumpkin Cheesecake with Salted Caramel Sauce.

I was so engaged in our celebration, that I neglected to take pictures of all the food and fun, but below is the recipe for

the amazing Cheesecake…a PERFECT fall treat!!!

I served mine with whipped cream,  generously piped.

Mini Pumpkin Cheesecake with Salted Caramel Sauce


1 3/4 cup finely crushed graham crackers
2 Tbsp granulated sugar
6 Tbsp salted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3 (8 oz) pkg cream cheese, softened well
4 large eggs + 1 egg yolk
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract
1/4 cup heavy cream
1 recipe homemade caramel sauce, recipe here
Coarse or flaked sea salt


Preheat oven to 325 degrees. In a mixing bowl, whisk together crushed graham crackers with 2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 foil lined muffin cups, adding about a heaping Tbsp to each. Firmly press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

In a medium mixing bowl, whisk together brown sugar, 1/2 cup granulated sugar, flour, cinnamon, nutmeg and ginger until no clumps of sugar remain. Add cream cheese to a large mixing bowl, then pour sugar mixture over cream cheese and using an electric hand mixer set on low speed, blend together until smooth.

Mix in eggs one at a time. Blend in pumpkin and vanilla, then mix in heavy cream. Divide mixture over graham cracker crust in muffin liners, adding about 1/4 cup to each cup and filling nearly full. Bake in preheated oven until nearly set, (Will still look a little soft) about 20 – 25 minutes. Remove from oven and allow to cool on a wire rack at room temperature, 30 minutes. Then transfer to refrigerator and chill at least 3 hours until set. Top with caramel sauce and a pinch of sea salt just before serving. Store in refrigerator in an airtight container.

Caramel Sauce

1 cup granulated sugar
1/4 cup + 2 Tbsp water
1/4 cup salted butter
1/2 cup heavy cream


Gather all of your ingredients and have them nearby ready to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over medium-high heat whisking constantly to dissolve sugar. Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. Carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Pour caramel into a glass jar to cool, sprinkle lightly with sea salt when serving if desired.

The BEST Scones You Will EVER Eat

The BEST Scones You'll Ever Eat

These scones are moist and delicious…they melt in your mouth…NOT dry and crumbly …try them, you won’t be disappointed!

2  C Flour
4 Tbsp. Sugar
1 Tbsp. Baking powder
1/4 Tsp salt
1 Tbsp. Orange zest or Lemon Zest
6 Tbsp. Cold Butter, cut into pieces
1 egg, beaten
1/2 C milk (I use half and half)
1 Tbsp. vanilla
2 C Fresh fruit (my favorite is blueberries)
1 Egg, beaten (for “egg wash”)


In a medium bowl, combine flour, sugar, baking powder, salt, and zest. Whisk to combine, and set aside.

In a separate bowl combine egg, milk, and vanilla.

Take bowl with dry ingredients and “cut in” the butter with your hands or you can use a food processor, until it begins to come together.  (try not to “overwork” …you want to still see pieces of butter)  I always use my hands, because I really don’t like to clean appliances,and it’s rather therapeutic:)

-It takes some practice, but super easy once you get the hang of it.

Add the wet ingredients and gently stir until combined. Next add any of the following…
Fresh fruit, dried fruit, cheddar cheese and herbs (for a savory scone) or Chocolate chips.

“Dump” ball of dough out onto a cookie sheet lined with parchment paper.  Press down with hands to form a circle. (about 10 inches in diameter)

Cut into 8 “pie pieces” – deeply scoring, but left in circle. Brush with egg wash and sprinkle with Raw sugar to add a nice crunchy topping.

Bake for about 15-20 min.  Watch for it to get lightly browned.

“Deep Score” it again when you take it out of the oven, and leave it on the cookie sheet to cool.  (It will tend to look under baked in the center, but will set as it cools.)

Serve with

1.)Plain butter

2.) Combined jam, honey, orange zest and butter

3. ) Glaze (Orange zest, juice and powdered sugar) drizzled on top of warm scones…mmm

The BEST Scones You Will Ever Eat

Easy Lime Blueberry Cupcakes

Easy Lime Blueberry Cupcakes

During the summer, fresh fruit desserts are so refreshing…So, what to bake?

Knowing I had my favorite little visitor with me,  (2 year old Annabelle June) I knew I didn’t want to invest a ton of time in the kitchen.

During my last grocery trip a box of Key Lime Cake Mix jumped out at me on an “end cap.”

I guess I just can’t resist anything lime.

I bought it, thinking I might use it in a pinch…and I did!!

The cake mix is easy…mix and bake as directed. I choose mini cupcakes.

I had stocked up on my granddaughter’s favorite foods…one of them being BLUEBERRIES…so, now to incorporate them in “the mix.”

AFTER the cupcakes had baked, I took a tiny “tasting” spoon” and spooned out a bit of the cupcake middle.  Next, I used the “tasting” spoon to insert some Wild Blueberry Jam.

Easy Lime Blueberry Cupcakes

Now for the Lime Icing

3 – 8oz. Pkg. of Cream Cheese, room temperature

1 stick of butter, softened

1-2 Lb. bag of powdered sugar

Juice and zest of 2 limes

Green food coloring (I use AmeriColor soft gel paste)

but, you can use any kind you have on hand.

Cream the Cream Cheese and butter and then gradually add the powdered sugar.

When combined, add juice, zest, and food coloring.

I often refrigerate this for a short time to thicken the consistency for piping.

I placed the chilled icing in a piping bag with a wide round tip, ( you can use a ziplock bag with the corner cut off if you don’t have bags and tips!) iced the mini cupcakes and then topped with a fresh blueberry.

Easy Lime Blueberry Cupcakes

Mmmmm…a good friend recently named these…Alien Nipples:)

Low Carb Asian Noodles

Low Carb Asian Noodles
Low Carb Asian Noodles

I love Pasta, but when you are trying to lower your carb intake, it’s something we tend to limit or avoid.

I was introduced to Dreamfields Pasta years ago when a friend of mine was encouraging the lead chemist to move forward with promoting his discovery.

Since that time in 2004, there has certainly been some controversy over the company’s claim to make a pasta with only 5g of “digestible” carbs.

You can read more about it here.

I would like to assure you that the pasta does tastes great…

Here are the ingredients

1 pound Dreamfields spaghetti
16-32 Oz. french green beans (there is no right or wrong amount.)
2 Tbs. vegetable oil or olive oil for sautéing veggies
2 Tbs. Sesame oil (to toss w/cooked pasta)
1/2 cup soy sauce

2 1/2 Cups Stock (I use Beef)

3 garlic cloves, minced
1 Tbs. chopped fresh ginger
16 oz. baby bella mushrooms, sliced
3 bunches of  scallions, sliced tops only
1 C chopped fresh basil leaves
“Squeeze “of a lime

1 Tbs. Honey

Salt & Pepper to taste

Sriracha to taste

If you have them, a couple Tbs. of toasted white sesame seeds are nice to add at the finish:)

Low Carb Asian Noodles
Low Carb Asian Noodles

The recipe starts with these…

I begin by chopping 1 large sweet onion, ginger, garlic, and slicing the mushrooms.

Low Carb Asian Noodles
Low Carb Asian Noodles

If you’ve never used fresh ginger I encourage you to try it!  Simply peel the outer skin with a pairing knife and then thinly slice, and then dice. You want to chop to a fine dice…like garlic, you don’t want to bite into a big piece.

Low Carb Asian Noodles
Low Carb Asian Noodles

Saute the onion in 2 Tbs. of olive oil or vegetable oil. When they begin to get tender, add the sliced mushrooms & ginger, add the garlic last because it can burn easily.

Low Carb Asian Noodles
Low Carb Asian Noodles

While the above is sautéing, cook the pasta to al dente.  This should only take about 7 or 8 minutes.  (check by pulling a noodle out and tasting.  You want it to be firm and for the starch flavor to just be cooked off)

 ‘Al dente’ means it should have a bit of ‘bite’ left in it. If it sticks, (when thrown on the wall) it’s just mushy.

Low Carb Asian Noodles
Low Carb Asian Noodles

A good Italian once told me to NEVER rinse my pasta in water. (to prevent sticking)  When it is taken out of the water it is a bit like a sponge, so utilize this for your taste buds and either put directly into your sauce (it will absorb the flavor) or drizzle and toss with a flavored oil and watch it soak up the yummy flavors!

For this recipe I drizzle a bit (about 2 tablespoons) of sesame oil on the “just drained” noodles & toss.  They soak up the flavor and it really adds to this dish.

Set aside until the end.

After the Mushroom mixture is cooked through, add about 2 1/2 cups of Beef Broth or Stock (you could add any stock here…chicken or even vegetable)

Low Carb Asian Noodles
Low Carb Asian Noodles

To thicken slightly, mix another 1/2 C liquid (stock or water) to 1/4 C of cornstarch.

Whisk until smooth and add to the pan a little bit at a time until the desired thickness is achieved.  I like to add just enough to give the Veggies and Sauce a little “body” that will really “stick” to the Pasta. If you get it too thick, just add a little more stock.

Squeeze about 1 Tbs. lime juice into the pan and add the honey. (it balances the acid)

Season with salt and pepper.  I add Sriracha sauce for heat but you could also use red pepper flakes.  (start with 1 Tbs. Sriracha or 2 tsp. red pepper flakes and adjust to your liking.

You can add any veggies you like to these noodles…I love the convenience of “steaming” Haricot Verts (fancy french name for “skinny green beans”) right in the bag using the microwave. You could add broccoli, bok choy, or carrots.

Steam veggies of your choice  until tender and add to the “mix.”

Low Carb Asian Noodles
Low Carb Asian Noodles

Take off the heat, toss in the pasta, along with chopped Scallion tops and Basil.

Serve Warm or cold.  My family loves it both ways.

You can also add some chicken.  An easy way to do this is to buy a rotisserie chicken at the grocery, pull off the white meat in small pieces and toss in at the end.

Yummy and easy.

Low Carb Asian Noodles

Kalamata Olive Hummus Tutorial

My 16 year old son LOVES Hummus.  He is quite the foodie, and calls himself a Hummus connoisseur.  I make several varieties and this one is his favorite to date:)

Here’s what you need

Kalamata Olive Hummus Tutorial
Kalamata Olive Hummus Tutorial

2 cups canned chickpeas, drained and rinsed
1 lemon, juiced
1 1/2 tablespoons tahini paste
2 Garlic cloves
1/4-1/3 cup olive oil, plus more, for drizzling

1/2  cup kalamata olives, pitted

1 Tbs. Sriracha Sauce

Salt & Pepper to taste.

(Go a little easy on the salt, you will get some from the olives.)

Fresh pita, Naan, or crusty bread.

Place all the ingredients in a food processor except the olive oil.


Slowly add the olive oil while food processor is on.

Kalamata Olive Humus Tutorial
Kalamata Olive Humus Tutorial

Blend until smooth.

Kalamata Olive Humus Tutorial
Kalamata Olive Humus Tutorial

Kalamata Olive Humus Tutorial
Kalamata Olive Humus Tutorial

I like to spread this Hummus on warm crostini, topped with thinly sliced cucumber, tomato, a bit of fresh thyme (better to pull leaves off stem…left them on for the picture) and a light sprinkle of Rosemary Salt…mmm…

I love the color the olives add to the deliciousness.

SO EASY, RIGHT?!!  Hope you’ll try this easy recipe, so much better than store bought!

Kalamata Olive Humus Tutorial
Kalamata Olive Humus Tutorial