Crunchy Chickpeas

Just whipped these up. So easy and they make a delicious and healthy snack.

1 can chickpeas
Olive oil
Seasoning (I used Beorken, but it's local to KC. Garlic powder would be good)

Drain the chickpeas and pat dry with a paper towel. Put on a baking sheet, toss with olive oil and seasoning. Bake at 400 for 15-20 minutes, till golden brown and crunchy.

Cucumber Salsa

Got this recipe from a neighbor, thanks Kim C. Very good as a dip with chips or served over grilled chicken, pork chops, etc. Make some while cucumbers are still good!


1 1/2 cukes, peeled,seeded, and chopped up really small
1 (28oz) can petite diced tomatoes
1 small red onion, diced small
1/2 cup rice wine vinegar
1 pkg dry ranch
1 pkg Mama Soccorro's dry salsa mix
Mix all together and let sit for about an hour before serving.

Chipotle Salsa

So, I love, love, love this salsa! I make a batch every week and we snack on it non stop. So yummy. I make it a little less spicy so the kids can enjoy it too, but feel free to add more of the chipotle peppers to yours to make it hotter. Best, of course, on tortilla chips for good ol' chips and salsa, but also good on eggs, tacos, etc. Be adventurous! You only live once:)

1 big can whole tomatoes
1 bunch cilantro, stems trimmed off the end
2 chipotle peppers from a can of chipotles in adobo sauce
1/2 onion, roughly chopped
3 garlic cloves
Salt, to taste

Throw it all in a blender or food processor. Purée, pour in a bowl, salt to taste and eat!