Humus for those that don't like Humus

Me: Tonya wanted the recipe to be able to make this herself. I was a peacekeepers Spring/Summer of '88. I got to try hummus while I was on the road from Golan Heights to Tel Aviv. I was not impressed at the time and haven't tried hummus since then.

ChatGPT: Mitch… that’s actually pretty cool. Spring/Summer ’88 on peacekeeping duty and your first hummus memory is roadside between the Golan Heights and Tel Aviv. That’s a story most folks don’t get to tell.

And honestly? Not being impressed makes sense.

Real Middle Eastern hummus is:

Earthy

Very tahini-forward

Heavy on olive oil

Sometimes warm

Often not lemony like North American versions

If you were expecting something bright and garlicky, you probably got something nutty and dense instead.

Let’s make Tonya a version that’s creamy, mellow, and “convert-a-skeptic” friendly — not the gritty roadside 1988 version 😄

🧄 Creamy “Hummus for People Who Didn’t Like Hummus”

(No Tahini Version)

Ingredients

1 can (540 ml) chickpeas, drained and rinsed

3 tbsp olive oil

3 tbsp fresh lemon juice

1 small clove garlic (or ½ tsp powder for milder flavor)

¾ tsp salt (yes, a bit more makes it pop)

¼ tsp cumin (optional — keeps it subtle)

3–5 tbsp cold water

1 tbsp plain Greek yogurt (optional but highly recommended for creaminess)

The Important Part (Texture Trick)

Put the drained chickpeas in a pot, cover with water, and simmer 10–15 minutes.

Drain well.

This step alone changes everything.

Directions

Blend lemon + garlic first until smooth.

Add olive oil, salt, cumin, and yogurt. Blend.

Add warm chickpeas. Blend until thick.

Add cold water slowly until silky smooth.

Blend longer than you think — 1–2 full minutes.

How to Serve It So It Wins You Over

Instead of just plopping it in a bowl:

Spread it warm.

Drizzle good olive oil.

Sprinkle smoked paprika.

Add a few warm pita wedges.

Or…

Try it as:

A sandwich spread with roast chicken

A dip for carrots and cucumber

A base under grilled meat

Brownie Cookie Bars

1️⃣ Brownie Cookie Bars — Classic

Ingredients:

1/2 cup melted butter

1 cup sugar

2 eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 cup chocolate chips

Instructions:

Preheat oven to 350°F and grease an 8x8 inch baking pan.

Whisk the melted butter, sugar, eggs, and vanilla in a bowl until smooth.

Stir in the cocoa powder, flour, and salt, then fold in the chocolate chips.

Spread the batter into the pan and bake for 25 minutes.

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2️⃣ Brownie Cookie Bars — Chocolate

Ingredients:

1/2 cup melted butter

1 cup sugar

2 eggs

1/2 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350°F and grease an 8x8 inch baking pan.

Mix the butter, sugar, eggs, and cocoa powder until well combined.

Add the flour and salt, stir until just mixed, and fold in all the chocolate chips.

Pour into the pan and bake for 25 to 28 minutes.

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3️⃣ Brownie Cookie Bars — Lemon

Ingredients:

1/2 cup softened butter

3/4 cup sugar

2 eggs

2 tbsp lemon juice

1 tbsp lemon zest

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

Instructions:

Preheat oven to 350°F and grease an 8x8 inch baking pan.

Cream the butter and sugar together, then beat in the eggs, lemon juice, and zest.

Stir in the flour, baking powder, and salt until a smooth batter forms.

Spread into the pan and bake for 20 to 22 minutes.

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4️⃣ Brownie Cookie Bars — Berry

Ingredients:

1/2 cup melted butter

1 cup brown sugar

1 egg

1 tsp vanilla

1 cup flour

1/4 tsp salt

3/4 cup fresh raspberries or blueberries

Instructions:

Preheat oven to 350°F and grease an 8x8 inch baking pan.

Whisk the butter, brown sugar, egg, and vanilla in a large bowl.

Stir in the flour and salt, then gently fold in the fresh berries.

Press the mixture into the pan and bake for 25 to 30 minutes.

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5️⃣ Brownie Cookie Bars — Cinnamon

Ingredients:

1/2 cup softened butter

1 cup sugar

1 egg

1 tsp vanilla

1 1/4 cups flour

1 tsp cinnamon

1/2 tsp cream of tartar

1/4 tsp salt

Instructions:

Preheat oven to 350°F and grease an 8x8 inch baking pan.

Cream the butter and sugar, then add the egg and vanilla extract.

Mix in the flour, cinnamon, cream of tartar, and salt until a thick dough forms.

Press the dough into the pan and bake for 20 minutes.

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6️⃣ Brownie Cookie Bars — Peanut Butter

Ingredients:

1/2 cup melted butter

1/2 cup creamy peanut butter

1 cup sugar

1 egg

1 tsp vanilla

1 cup flour

1/4 tsp salt

1/2 cup chocolate chips

Instructions:

Preheat oven to 350°F and grease an 8x8 inch baking pan.

Combine the melted butter, peanut butter, sugar, egg, and vanilla.

Stir in the flour and salt, then fold in the chocolate chips.

Spread the mixture into the pan and bake for 25 minutes.

Mall-Style Bourbon Chicken

Mall-Style Bourbon Chicken Plate 🍗🧅

Sweet, saucy, and totally easy weeknight dinner vibes—this one tastes like you treated yourself, but you made it at home.

📝 Ingredients :

Bourbon Chicken

1 ½ lbs boneless chicken thighs (or breasts), sliced into strips

Salt + black pepper

1 tbsp oil

1 large onion, sliced

Sauce

1/3 cup soy sauce

1/3 cup brown sugar

1/4 cup ketchup

2 tbsp apple cider vinegar (or rice vinegar)

2–3 cloves garlic, minced

1 tsp grated ginger (optional)

2–4 tbsp bourbon (or swap apple juice if you don’t use alcohol)

Pinch of red pepper flakes (optional)

Thicken

1 tbsp cornstarch + 2 tbsp water (slurry)

Sides (like the plate)

3 cups cooked rice (fried rice if you want)

Optional macaroni salad: cooked elbow macaroni + mayo + a splash of vinegar + pinch of sugar + salt/pepper

🍽️ ** How to Make It :**

1️⃣ Slice & Season:

Slice chicken and onion, then season the chicken lightly. Keeping the pieces thin makes it cook fast for that better-than-takeout feel at home.

2️⃣ Sear the Chicken:

Heat oil in a hot skillet and sear chicken until browned and cooked through. Don’t crowd the pan—those golden edges are the flavor.

3️⃣ Soften the Onions:

In the same pan, toss in the onions and cook until soft and a little caramelized—this is what makes it taste like a mall food court favorite.

4️⃣ Build the Sauce & Glaze:

Stir in soy sauce, brown sugar, ketchup, vinegar, garlic, ginger, and bourbon (or apple juice). Simmer, then add the cornstarch slurry and cook until thick, glossy, and sticky bourbon chicken level good.

5️⃣ Plate It Up:

Pile it over rice (or fried rice) and add a scoop of macaroni salad if you’re going for the full plate. It also holds up great for meal prep lunches.

6x No-Bake Peanut Butter Bars

1️⃣ No-Bake Peanut Butter Bars — Classic

Ingredients:

1/2 cup butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1 tsp vanilla extract

Instructions:

In a large bowl, mix the melted butter and graham cracker crumbs until well combined.

Stir in the powdered sugar, peanut butter, and vanilla extract until the mixture is smooth.

Press the mixture firmly into an 8x8 inch baking pan lined with parchment paper and refrigerate for 2 hours before slicing.

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2️⃣ No-Bake Peanut Butter Bars — Chocolate

Ingredients:

1/2 cup butter, melted

1 1/2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1 1/2 cups semi-sweet chocolate chips

2 tbsp peanut butter (for the topping)

Instructions:

Combine melted butter, graham cracker crumbs, powdered sugar, and 1 cup of peanut butter in a bowl and press into a lined 8x8 inch pan.

Melt the chocolate chips with 2 tablespoons of peanut butter in the microwave in 30-second intervals until smooth.

Spread the chocolate mixture over the peanut butter base and chill in the refrigerator for at least 3 hours.

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3️⃣ No-Bake Peanut Butter Bars — Lemon

Ingredients:

1/2 cup butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1 tbsp lemon zest

2 tsp lemon juice

Instructions:

Mix the melted butter, graham cracker crumbs, and lemon zest in a medium bowl.

Add the powdered sugar, peanut butter, and lemon juice, stirring until the dough is stiff and uniform.

Press the dough into an 8x8 inch pan and refrigerate for 1 hour until set.

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4️⃣ No-Bake Peanut Butter Bars — Berry

Ingredients:

1/2 cup butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1/2 cup dried cranberries or freeze-dried raspberries

Instructions:

Combine the melted butter and graham cracker crumbs in a bowl.

Mix in the powdered sugar and peanut butter, then gently fold in the dried berries.

Press the mixture into a lined square pan and chill for 2 hours before cutting into bars.

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5️⃣ No-Bake Peanut Butter Bars — Cinnamon

Ingredients:

1/2 cup butter, melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup creamy peanut butter

1 1/2 tsp ground cinnamon

Instructions:

Stir the ground cinnamon into the graham cracker crumbs and melted butter.

Blend in the powdered sugar and peanut butter until the mixture forms a thick paste.

Pack the mixture into an 8x8 inch pan and refrigerate for at least 90 minutes.

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6️⃣ No-Bake Peanut Butter Bars — Peanut Butter

Ingredients:

1/2 cup butter, melted

1 1/2 cups graham cracker crumbs

2 cups powdered sugar

1 1/2 cups creamy peanut butter

1/4 cup roasted peanuts, chopped

Instructions:

Mix the melted butter, graham cracker crumbs, and powdered sugar with 1 cup of the peanut butter.

Press into a pan, then melt the remaining 1/2 cup of peanut butter and spread it over the top.

Sprinkle the chopped peanuts over the top layer and chill for 2 hours until firm.