Category Archives: Spread

Bread, Cheese, and Wine

Flat Bread (from “The Best of Cooking Light: Everyday Favorites”
– 1/4 cup whole wheat flour
– 1 cup warm water (100-110F)
– 1 package dry yeast
– 2 1/4 cup all purpose flour
– salt
– garlic powder

1. Combine whole wheat flour, 1/4 cup water, and yeast in a dish and let stand 10 minutes.
2. Combine 2 cups all-purpose flour, 1/2 tsp salt, and reamining water into a bowl. Add yeast mixture and stir until dough forms. Knead dough on a floured surface for 10 minutes, adding the reaminnig all-purpose flour as needed.
3. Place dough in an oil-greased bowl, cover with a dish towel, and place in the oven (or any other draft-free location) to let rise for 1 hour, or until doubled in size.
4. When dough is done, remove from the oven and prehead over to 450F.
5. Punch down dough and let rest 5 minutes. Divide in half and roll each into the desired shape.
6. Place on a baking sheet and sprinkle with salt and garlic powder. Bake for 10 minute, or until crisp. Serve with cheese spread, or top with marinated vegetables.

Herbed Cream Cheese Spread

– 1 packaged of neufchatel cheese
– 1 tbsp minced garlic
– 2 tbsp minced basil
– 1/2 cup diced sun-dried tomatoes

1. In a food processor blend all of the ingredients together. If the mixture is too thick, add a splash of olive oil.


– Your choice of wine (I chose my favorite: Sauvingon Blanc)

1. Pour into a tall glass and enjoy

*Blacksmith Inn on the Shore is where Jason and I spent a few days of our honeymoon. It is located in Door County, Wisconsin and is probably the cutest place I have ever been. I highly recommend it.

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Posted by on August 4, 2009 in Bread, Snack, Spread


Homemade "Hummus"

While I am not sure what specific ingredients specifically make hummus, hummus, I personally think it is the chickpeas. With that, I am calling this concoction hummus, even though there is no lemon juice or Tahini. Jason and and I really like hummus for sandwiches and dipping bread and vegetables in. I had planned to make a sun-dried tomato and basil pasta one week, but it didn’t work out, so I decided to use the ingredients for this dip.

When we first started making our own hummus our recipe usually just included 1 can of drained chickpeas, and Zesty salad dressing (sun-dried tomato, Italian, etc…). This recipe isn’t much different.

-1 can of chickpeas, drained, or dry chickpeas, soaked and cooked.
-Ready-to-use Sun Dried Tomatoes
-Fresh Basil
-Sun-dried Tomato Dressing
-Sunflower Seeds


  1. In a food processor, add the chickpeas, a handful of sun-dried Tomatoes, about 1 tbsp fresh-packed basil, a splash of salad dressing, and about 1/4 cup of sunflower seeds.
  2. Process on high until smooth – you may need to scrape down the edges and stir a little so it is all blended.
  3. Taste to see the flavor at this point. If it is runny, add more chickpeas or sunflower seeds. If it is dry, add more salad dressing. If it is bland, add more basil and sun-dried tomatoes.
  4. Blend with added ingredients and repeat process until the final product is as you like it.