Saturday, August 31, 2013

Peanut Butter/Chocolate Chip Cookie Dough Bites - Grain free

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites
Who doesn't like chocolate? This is a grain free recipe that is delicious. We also love Chocolate Peanut Treats from Tastes & Treasures cookbook page 162.
1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter, SunButter Natural or almond butter - room temperature
¼ cup honey or agave or maple syrup
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
½ cup  chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1½" balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. Bake for about 10 minutes.

Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far! I don’t know if they really classify as cookies so I’ll go with cookie dough bites. And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate. And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.

These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm! You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.
Please read the following before asking a question! It will probably answer your question.
Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.
You can use almond butter, sun butter, or whatever nut butter like you.
The peanut butter should be the kind with only peanuts and salt. No added fat or sugar. Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own. You can make your own in only 5 minutes with a food processor. Check that out here.
Chickpea flour won’t work. I don’t think plain hummus will either.
I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!
Doing this in a blender (unless it’s a Blendtec blender or something equally powerful) won’t work and might kill the blender.
For a totally sugar free version, use 30 drops of Stevia and cacao nibs.
For a vegan version, you can’t use honey. Use agave. Also be sure to check your chocolate chips! I’ve used these Enjoy Life chocolate chips and they are amazing!

Thanks to for this recipe.
Prep Time: 8 min
Cook Time: 10 min
Ready in: 18 min
Yield: 14 1" cookies

Friday, August 30, 2013

One Pot Pasta

It's all in one dish - Pasta, Tomatoes, Veggie Broth, Olive Oil. Fast and easy.

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta.

Tastes & Treasures cookbook also has a delicious Penne with Basil Pesto on page 89 from historic Four Peaks Brewing company.

12 ounces pasta (Linguine is a favorite)
1 can (15 ounces) diced tomatoes with liquid (any flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Thanks to Simply The Best You...Healthy and Happy for the recipe.

Thursday, August 29, 2013

Sassy Melon Salad

Sassy Melon Salad
Melons, pear and cucumber, together in one delicious yogurt salad. Like a Yogurt Parfait in a salad. We also love the recipe on page 52 of Tastes & Treasures for Yogurt Parfait from historic Hassayampa Inn in Prescott.


1/2 cup fat-free vanilla yogurt

2 tsp. lime juice

2 cups diced (seedless or seeded) watermelon

1 1/2 cups diced cantaloupe

1 1/2 cups diced cucumber

1 cup diced pear


In a blender or food processor, combine yogurt, lime juice, and 1/4 cup watermelon. Blend until smooth.

 In a large bowl, combine cantaloupe, cucumber, pear, and remaining 1 3/4 cups watermelon. Add yogurt mixture and toss.


1/4th of recipe (about 1 1/3 cups): 91 calories, 0.25g fat, 30mg sodium, 22g carbs, 2g fiber, 17g sugars, 2.5g protein -- PointsPlus® value 3*

Thanks to Hungry Girl for recipe.

Tuesday, August 27, 2013

2003 Historymaker Calvin Goode

Always involved, former City Councilman and Educator

Calvin Goode marched in the Arizona Capitol rally on Saturday, August 24. Participating in "Keeping King's Dream Alive" and honoring Martin Luther King, Mr Goode is shown here with Executive Director Petra Falcon of Promise Arizona.

Calvin Goode was honored as a Historymaker by the Historical League in February 2003. He is best known for his twenty-two years as a Phoenix city councilman. He is equally proud of his many years dedicated to education. In retirement, Goode works to restore the old Carver High School to a place of pride in the community as the George Washington Carver Museum and Cultural Center, showcasing the achievements of African Americans in Phoenix and Arizona.

Sunday, August 25, 2013

Betsy Davis' Homemade Chocolate Cream Pie

Homemade Chocolate Cream Pie from Betsy Davis was a mouth-watering dessert served at the June Historical League meeting.

Try this recipe as well as Chocolate Lovers Delight Pie on page 152 of Tastes & Treasures cookbook.

Homemade Chocolate Cream Pie
1 cup chocolate cookie crumbs
5 Tbs butter
2/3 cup sugar plus 1 tablespoon sugar
1/4 cup cornstarch
1/4 cup cocoa powder
1/4 teaspoon salt
2 1/2 cups evaporated milk
1/2 cup chocolate chips
1 teaspoon vanilla
1 cup whipping cream

Crust: Melt butter in a microwave safe dish.  Mix with the cookie crumbs until well blended.  Reserve 1 Tbs of crust mixture for topping later.  Press the rest into a 9" pie plate to form the crust and place in the refrigerator.

Filling: In a medium saucepan, whisk together the 2/3 cup sugar, cornstarch, cocoa powder, and salt.
Whisk in the milk, stirring well. Cook over medium-high heat, whisking constantly until mixture begins to thicken, about 5 to 7 minutes.
Whisk in chocolate chips and vanilla until melted and well blended. Allow mixture to cool slightly.
Pour cooled mixture into the pie shell. Cool to room temperature and then chill for several hours.
Prior to serving, whip the cream and the remaining tablespoon of sugar in a medium bowl until soft peaks are formed. Spoon over the chocolate to form the topping.  Sprinkle with reserved cookie crumbs.
It's the evaporated milk that makes it killer :)

Friday, August 23, 2013

2005 Historymaker Alberto Rios named AZ Poet Laureate

The Historical League recognized his commitment to Arizona when they honored Albert Rios in 2005 as a Historymaker.

The following article was in Arizona Republic August 19, 2013.

One of Arizona’s best-known writers and a 2002 finalist for the National Book Award, he has been named the state’s inaugural poet laureate.
Gov. Jan Brewer made the announcement Monday, Aug. 19, after an extensive selection process overseen by the Arizona Commission on the Arts. “Ríos demonstrates an unmatched dedication and love for the art of poetry,” Brewer said in a press release. “For more than four decades, his poetry and literary works have touched our communities and kept Arizona’s culture and heritage alive.”
The Legislature voted to create the post last year, passing a bill sponsored by Sen. Al Melvin (R-Tucson) to make Arizona the 43rd state with a poet or writer laureate.
Ríos will serve a two-year term, during which his official duties will include traveling throughout the state and giving at least four public readings per year. He is also to “undertake a major literary project with the goal of educating residents about poetry and literary arts.”
“It does feel like a job I’ve been doing all my life,” Ríos said.
“The best thing I can do is help people slow down. Privilege the fragment. Stop and, not smell the roses, but understand that moments count, too.”
A regents professor at Arizona State University, Ríos has published 10 collections of poems and three of short stories. His 1999 memoir about growing up on the U.S.-Mexico border, “Capirotada,” was selected for the OneBookAZ reading program in 2009.
In 2003, he composed the inauguration poem for Arizona Gov. Janet Napolitano, which included the lines, “Speak to the animal in us / And the animal will answer. / Speak to the human in us / And a voice in song will rise. … We are, / As things turn out, the answer and the problem both. / Every day we must choose our suit of clothes.

Wednesday, August 21, 2013

Pizza Balls

Looking for a quick idea for dinner? The kids will LOVE IT and love helping to make it!
More delicious appetizer recipes in Tastes & Treasures cookbook.


3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Thanks to Shirley’s weight loss support group for recipe.

Monday, August 19, 2013

Historymakers book donated to AZ libraries

Does your library have Arizona Recollections and Reflections An Arizona Centennial Historymakers Commemoration? Many generous sponsors have donated funds to have this Centennial Legacy Project book distributed to both public and school libraries throughout Arizona.

Written by the Historical League, this leather-bound book features Arizona Historymakers, a timeline unique to Arizona and histories of our Sponsors. for information to get this book donated to your local library.
Ruth and Zona Lorig present Joan Clark, Arizona State Librarian, with her copy.

Saturday, August 17, 2013

Cheesy BBQ Chicken Rollups

Cheesy BBQ Chicken Rollups

Filled with delicious crunchy stuffing, this dish is easy and yummy.

 Also try Braised Chicken over Fettuccini from page 168 in Tastes & Treasures cookbook.

Cheesy BBQ Chicken Rollups


3/4 cup bagged broccoli cole slaw, roughly chopped

2 wedges The Laughing Cow Light Creamy Swiss cheese 

Two 5-oz. raw boneless skinless chicken breast cutlets, pounded to 1/2-inch thickness 

2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Spices: onion powder, salt, black pepper


Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray. 

Place chopped broccoli slaw in a medium microwave-safe bowl. Microwave for 2 minutes, or until softened. 

Add cheese wedges to the broccoli slaw, and mix thoroughly.

Season chicken with 1/8 tsp. onion powder, 1/8 tsp. salt, and 2 dashes black pepper. Evenly divide slaw mixture between the centers of the cutlets. 


1/2 of recipe (1 rollup): 223 calories, 3.5g fat, 631mg sodium, 8g carbs, 1g fiber, 5.5g sugars, 35.5g protein -- PointsPlus® value 5*  Thanks to Hungry Girl for recipe.

Thursday, August 15, 2013

Newfoundland Peach Squares

Summer desserts are enjoyed when the recipes is fast and easy. This recipe for Peach Squares reminds me of Chocolate Sherry Cream Bars from Tastes & Treasures cookbook. Enjoy them both.

Newfoundland Peach Squares
1/2 cup butter
3/4 cup white sugar
1 egg
1 cup coconut
1 tin peaches (or strawberries), drained and chopped
graham wafers
1 container Cool Whip

Cream together butter, sugar and egg. Add coconut and chopped peaches. Line a square pan with graham wafers. Pour mixture over wafers. Top with another layer of wafers. Spread Cool Whip over top and sprinkle with coconut. Refrigerate…..and Enjoy!

thanks to NewfieChatterBox for the recipe

Tuesday, August 13, 2013

Betsy Davis enthusiastic about DAR

Belonging to such an historic group as the Daughters of the American Revolution, Historical League member Betsy Davis is enthusiastic about history. Tastes & Treasures A Storytelling Cookbook of Historic Arizona fits right in with both groups. The DAR is gifting the cookbook as a "Thank You" for their hosts and guest speakers. One non-profit helping another!

Sunday, August 11, 2013

Historymaker Joe Beeler's Zucchini Tacos

Joe Beeler, son Jody and grandson John
Joe Beeler was honored as a Historymaker by the Historical League in 1995. His son, Jody, writes: Eating from your garden has always been a great tradition in our family.  Here’s a great way to eat zucchini from your garden.

Tastes & Treasures cookbook also has wonderful recipes for vegetables. Summer Squash Saute, page 57, from Hassayampa Inn in Prescott is delicious.


zucchini fresh
sweet onion
olive oil
taco shells
shredded pepper jack cheese
3 cloves chopped garlic
taco seasoning

Shred a 12-14 inch long zuchini in the food processor.
Add a half of a sweet onion, and shred also.
Add the shredded onion and zucchini to a hot skilllet with a little olive oil and about 3 cloves of chopped garlic.
Brown it and let the liquid cook down - about 15 minutes over medium heat.
Add a packet of your favorite taco seasoning, simmer.
Add to preheated taco shells.
Garnish with chopped tomatoes, salsa and shredded pepper jack cheese . . .
Easy to make and great to eat.
Serve with your favorite black or refried beans.

Friday, August 9, 2013

Historical Trolley

Visiting historical places is a favorite of mine. Where did you go this summer?

The photos are Excelsior, Minnesota - a small town on Lake Minnetonka, complete with trolley rides along the bicycle trails and Historical Society Museum.

Wednesday, August 7, 2013

Caprese Salad from the Garden

The tomatoes are ripening and the basil smells wonderful. Time for Caprese Salad. The farmers market had wonderful tomatoes so we were inspired.

Don't forget to try the other wonderful salads in Tastes & Treasures cookbook too.

Tomatoes sliced
Basil leaves
Mozarella cheese sliced
Drizzle of Olive Oil
Drizzle of Balsamic Vinegar

Arrange on platter and wait for compliments!

Monday, August 5, 2013

Historymaker Jack Pfister an Arizona Legacy

Four years after his passing, the stories continue to be told about the community service and outstanding work Jack Pfister did for Arizona. Honored as a Historymaker in 2003, Jack was presented that evening by ASU President Lattie Coor. Interesting that 11 years later, Lattie Coor will be join the illustrious group of Historymakers in Feb 2014.

An Arizona Republic newspaper article written by Kathleen Ingley on July 28, 2013 featured Mr. Pfister, "His suit was business basic. His glasses were standard black. His smile was genial. Jack Pfister looked unassuming, more like an affable favorite uncle than a high-profile executive. But few Arizonans have had as much power and influence for as many years."

Kathleen Ingley, a former editorial writer at The Republic, is writing a biography of Jack Pfister. For more information about Jack and to share memories, go to

Sunday, August 4, 2013

Breakfast or Dessert? French Toast Casserole

This reminds me of the Sticky Buns recipe on page 78 in Tastes & Treasures cookbook. The recipe was given to the Historical League by historic El Chorro Lodge.

It is also one of those great recipes you can make ahead for company.

1 cup brown sugar, packed
1/2 cup butter
2 cup corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 cup milk
1 tsp. vanilla extract
1 tsp. cinnamon
Garnish: powdered sugar, maple syrup

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Options: To make Peachy French Toast - Omit the corn syrup. Put a layer of peaches down on the brown sugar mixture. Then add the bread.
Options: Add 1 1/2 cup chopped pecans

Friday, August 2, 2013

Warm Lemon Pudding Cake

Tastes & Treasures cookbook has several recipes using lemons- Very Lemon Bread page 119, Luscious Lemon Loaf page 198, Lemon Rub Pie page 178 and more.

This new one sounded too good not to try.
Warm Lemon Pudding Cake

1 pkg yellow cake mix (Betty Crocker, get the kind that makes a 9x13 size) Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water

2 Tbsp. powdered sugar (for dusting)

Heat oven to 350 degrees.
Prepare cake as directed on package.
Pour into a greased 9x13 pan.
Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish.
Don't spread it. You'll fail.
Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min. (Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar.
Serve warm.
Refrigerate leftovers.

For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.
Thanks to Mandy's Recipe Box.

Thursday, August 1, 2013

Earthquake cake

With a name like this, who can resist? Chocolate, nuts, coconut . . . all in one moist, delicious cake. We also love Chocolate Icebox Cake from historic El Chorro Lodge found in Tastes & Treasures cookbook on page 80.

Earthquake Cake
1 Cup Flaked Coconut
1 Cup chopped Pecans
1 Box German Chocolate Cake Mix
1 (8 oz.) package cream cheese
4 cups confectioners’ sugar
½ cup butter
1 teaspoon vanilla extract
Chocolate Chips

1. Preheat oven to 350 degrees. Lightly grease the bottom and sides of one 9 x 13 inch baking pan.
2. Layer coconut and pecans in the bottom of pan.
3. Prepare cake mix according to package instructions and pour over pecans and coconut.
4. Combine cream cheese, butter or margarine, vanilla and confectioner’s sugar and beat until smooth. Pour over cake mix. Use a knife to "marble" the two layers.
5. Bake at 350 degrees for 40 minutes or more - check it to make sure the bottom part is cooked with the toothpick test - so the toothpick does not have gooey cake on it from the bottom.
Sprinkle a handful of chocolate chips on top to the hot cake after you remove it from the oven.

Thanks to Hillbilly recipes