I must have been living under a rock or sheltered as a child because I never knew the amazing combination of candy corn and peanuts until Holly posted about it. I really should have guessed that two of my favorite food groups(because they definitely deserve their own food groups) would only be even better put together. And combined with popcorn it’s a crunchy, crackly, filling snack that tastes eerily like kettle corn. 

The truth is I don’t see a time when this wouldn’t be good. You can make it as an afternoon snack or a dessert late at night, put it in a bowl and serve it at a Halloween party or put it into goodie bags to give out at a kid’s party. There’s no one who wouldn’t like this.

Halloween Crack Corn(inspired by Holly’s post)

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(for 2 servings):

• 3 cups of popcorn(click here to see how to DIY)
• 1/2 cup candy corn
• 1/2 cup peanuts

Method:

1. Combine all of the ingredients together and toss until evenly mixed. Pour into a serving bowl and eat up immediately.

This makes for a very filling afternoon snack when you eat the whole thing yourself. That is until you remember you have all the ingredients to make more.

This weekend was a rush. When everyone else was loading up on food to brace for Hurricane Irene, we were loading up on food for a neighborhood party. I made a few things including hummus, because what’s a party without hummus? Ain’t no party like a hummus party ‘cause a hummus party don’t stop.

My favorite hummus recipe isn’t very fancy. It doesn’t have red pepper or pine nuts or artichokes or whatever. It’s just a trusty, reliable, go-to garlic hummus. What really helps enhance the flavor is a hefty dose of salt, good olive oil, and peeled chickpeas.

Peeling chickpeas is a little tip I learned from bloggers for a smoother, creamier hummus. It takes a lot more time and it’s kind of a gross process, but once you taste hummus made with peeled chickpeas it’s hard to justify going back to “regular”. If you don’t have time, don’t worry and skip it.

Go-To Hummus Recipe

Prep Time: 5 minutes(plus way more if you decide to peel the chickpeas)

Cook Time: 0 minutes

Ingredients:

• 2 (14-ounce) can chickpeas, drained and peeled(optional but recommended)
• 6 roasted garlic cloves
• 2 Tablespoons tahini
• 1/4 cup extra virgin olive oil(preferably Greek)
• 1 Tablespoon lemon juice
• 1/2 teaspoon salt

Method:

1. Combine all of the ingredients in a food processor and blend until smooth. Add extra water if desired for a slightly thinner consistency.
2. Serve at room temperature. Store leftovers in a refrigerator. 

I added a little bit of Garlic Gold on top for some added crunch and texture. It was a neighborhood party and there was a storm keeping everyone inside; garlic breath was not a big concern.

Watermelon is without question my favorite Summer fruit. I go through 2-3 a week and to be honest I don’t remember what I ate instead before the season started. It’s going to be a real problem when Autumn rolls around but I’m trying not think about that.

I could eat plain watermelon all day, but where’s the fun in that? This no-fuss fancified melon packs a big flavor punch. The lime and the mint balance each other out nicely and make the watermelon even more cool and refreshing.

You can use any time of mint in this recipe–wintergreen, peppermint, spearmint. Just use whichever is on hand or whichever you have a preference for. 

Watermelon With Lime And Mint

Ingredients:

• 1/4 watermelon, cut into wedges
• Juice of 1 lime(~3 Tablespoons)
• 2 Tablespoons sugar
• 7-8 mint leaves, torn

Method:

1. Mix together the lime juice and sugar until the sugar has completely dissolved.
2. Toss together the lime mix with the watermelon wedges so that all the sides get layered with the juice.
3. Plate and garnish with the torn mint leaves.

I love recipes that lend themselves to endless variations. Example: Fruity Peanut Yogurt Dip. Even though it’s just 3 ingredients, with those you can make countless combinations that taste completely different.

Peach and almond is one of my favorite flavor combination, so this was a no-brainer. I used an almond milk yogurt for my base but you can use any peach yogurt and it will come out just as delicious. Try Greek yogurt for a protein-packed punch.

Peach-Almond Yogurt Dip

Ingredients:

• 1/2 cup smooth almond butter(preferably unsalted)
• 1/2 cup peach yogurt(Greek, non-fat, soy, almond—any will do)
• 1/4 cup powdered sugar

In a small bowl, mix together the yogurt and almond butter. If you’re using a fruit on the bottom yogurt, make sure to stir it first so that the fruit is all through the yogurt.

Sift in the powdered sugar and beat until no lumps remain. Scoop the dip into a serving bowl.

Cut up fruits and vegetables for dipping and serve. Keep leftovers in a covered container in the refrigerator for 2-3 days.

I was really happy with how this tasted. Neither the peach nor the almond stood out over the other; instead it was a perfect blend of flavors. Can you really get better than peaches and almond butter in the Summer time?

Peaches: Healthy. Almonds: Healthy. Yogurt: Healthy. Peach-almond yogurt dip: Triple healthy, so dip away.

As good as peanut butter, fruit, and chocolate are, peanut butter and fruit can be damn good on their own, too. With fruit and yogurt, this is a great snack for a toddler. Or yourself if you don’t want to share; I didn’t. I used a strawberry yogurt and the dip tasted just like a PB&J but the recipe is totally customizable. It keeps in the refrigerator for a few days, too—not that they’ll be any extra.

Fruity Peanut Butter Yogurt Dip

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 6-8 servings):

• 1/2 cup fruit-flavored yogurt*
• 1/2 cup natural runny peanut butter
• 1/4 cup powdered sugar
• Fruit/veggies for dipping

*To customize the flavor, use 6 tablespoons of yogurt and 2 tablespoons of any fruit jam.

Method:

1. Mix together all of the ingredients completely making sure there aren’t any clumps.
2. Move to a serving dish.
3. Serve with chopped fruit and vegetables.