Kiwi Pineapple Banana Bread

This stuff is amazing. 

Kiwi Pineapple Banana Bread
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Total Time: 1 hour and 15 minutes
Makes: 2 loaves

Ingredients:
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
1 tsp vanilla
3 cups mashed fruit (bananas, pineapple, kiwi)
3/4 cup oil
4 eggs

Instructions:
1. Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a bowl; set aside. 
2. Beat together eggs, oil, and sugar until light and creamy. Gradually mix in dry ingredients and mashed fruit. Do not overbeat.
3. Pour the batter into pans and bake for 50 minutes to 1 hour or until done.

Chocolate Chip Cookie Dough Dip

My sorority decided on a "dip night" for the first night of recruitment. Since everyone else was bringing savory dips, I decided to bring a dessert dip to add some variety. It didn't last long with the group of girls!

Chocolate Chip Cookie Dough Dip
Source: Slow Roasted Italian (LINK)
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Total Time: 15 minutes

Ingredients:
1/2 cup unsalted butter (1 stick)
1/4 cup light brown sugar, packed
8 ounces cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar
1 1/2 cups mini semi-sweet chocolate chips, divided
pinch salt

Instructions:
1. Melt butter in a small pot over medium heat. Add brown sugar and stir until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
2. In the bowl of a stand mixer, cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in salt, brown sugar and butter mixture. Mix until combined.
3. All 1 cup chocolate hips, continue to mix until combined.
4. Garnish with remaining chocolate chips. Serve with animal crackers and sliced fruit.

Chocolate Chip Cookie Dough Dip

Greek Cups

I made these appetizers for Christmas and they were crowd pleasers for my Greek family!

Greek Cups
Source: Sandra Lee Semi-Homemade Comfort Food
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Makes: 30 cups
Prep Time: 30 min
Bake Time: 16 minutes

Ingredients:
Nonstick butter-flavor cooking spray
15 sheets frozen phyllo dough, thawed
1 box (10-ounce) frozen chopped spinach, thawed and well drained
1 container (4-ounce) crumbled feta cheese
1/4 cup pitted kalamata olives, chopped
1 egg
1/4 cup plain yogurt
1 tbs Greek seasoning
2 tsp lemon juice

Instructions:
1. Preheat oven to 350 degrees. Spray 30 muffin cups with cooking spray; set aside.
2. Unroll phyllo dough. Lay one sheet of phyllo tough on a flat surface. (Keep remaining phyllo covered with a clean dish towel as you work). Spray an even layer of cooking spray over entire sheet and top with another phyllo sheet. Continue with four more phyllo sheets to make a six-layer stack. With a sharp knife, cut phyllo stack into 12 squares. Press each phyllo square into a muffin cup. Repeat with another six sheets. Halve the remaining three phyllo sheets crosswise. Use halved sheets to make another phyllo stack; cut this stack into six squares and press each into a muffin cup.
3. Bake for 8 to 10 minutes. Remove and set aside.
4. In a large bowl, combine spinach, feta cheese, olives, egg, yogurt, Greek seasoning, and lemon juice until well mixed. Spoon about 1 tablespoon spinach mixture into each phyllo cup. Bake for 8 to 10 minutes more or until heated through. Serve immediately.

Greek Cups

Peanut Butter Yogurt Dip

A healthy and filling snack dip that is enough for about 2 medium sized apples.

Peanut Butter Yogurt Dip
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Makes: 1 1/2 cup
Total Time: 5 min

Ingredients:
1/2 cup plain Greek yogurt
1/2 cup crunchy peanut butter
3 tablespoons honey
1/4 tsp cinnamon

Instructions:
1. Mix yogurt, peanut butter, and honey in a bowl. Sprinkle with cinnamon and enjoy!

Peanut Butter Yogurt Dip

Crispy Roasted Snap Peas

These are similar to the roasted chickpea recipe I posted in May - a healthy easy snack!

Crispy Roasted Snap Peas
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Makes: 3 cups
Total Time: 25-30 min

Ingredients:
3 cups whole sugar snap peas
1 cup Parmesan cheese
1/2 cup panko bread crumbs
olive oil to coat
1 tsp salt
1/2 tsp pepper

Instructions:
1. Mix all ingredients in a large bowl. Spread over a baking sheet and bake for about 20 minutes or until lightly browned and just tender at 400 degrees.

Crispy Roasted Snap Peas

Whipped Feta Dip

I was going to make hummus but we didn't have any tahini at home so this is another delicious Greek dip I tried instead! My dad says it's "dynamite" and I agree!

Whipped Feta Dip
Source: Redbook Magazine (LINK) Philip Krajeck
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Makes: 1 cup
Calories: 157 per 1/4 cup
   
Ingredients:
5 oz feta cheese, preferably sheep's milk, crumbled (1 cup)
1 small garlic clove, finely minced
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil, plus more for serving
1/2 tsp chopped fresh oregano
1/4 tsp crushed red pepper flakes

Instructions:
1. Using an electric of hand mixer, combine feta, garlic, and lemon juice. Whip on medium-high until feta breaks down and starts to become creamy, 2 to 3 minutes. 
2. With mixer running, add oil in a slow, steady stream until incorporated, 1 minute.
3. Transfer mixture into a serving bowl, drizzle with a little more olive oil, and top with oregano and red pepper. Serve with bread (toasted pita or sliced baguette) or vegetables.

Whipped Feta Dip

Strawberry Banana Smoothie

Because it's June and it should be warmer than 50 degrees.

Strawberry Banana Smoothie
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Prep Time: 10 minutes
Makes: 1-2 servings
   
Ingredients:
6oz (170g) container of Chobani Low-Fat Strawberry Banana Greek Yogurt
1 ripe banana
1 1/2 cup fresh strawberries
1 tsp honey 

Instructions:
1. Place all ingredients in blender and pulse until smooth.

Strawberry Banana Smoothie

Garlic Parmesan Roasted Chickpeas

Chickpeas are my favorite so I tried out this recipe from Modern Parents Messy Kids. Again, it's another simple and healthy snack. I hope to try their recipe for the honey cinnamon roasted chickpeas soon and I will let you know how they turn out!

Garlic Parmesan Roasted Chickpeas
Source: Modern Parents Messy Kids (LINK)
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Prep: 10 min
Bake: 45-60 min

Ingredients:
2 cans of chickpeas (garbanzo beans)
2 tbs olive oil
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/4 tsp fresh cracked pepper
1/2 tsp sea salt

Instructions:
1. Preheat oven to 375 degrees. 
2. Prepare the beans for roasting by draining and rinsing them, then letting them dry on a towel until most of the excess moisture is absorbed. Spread on a baking sheet lined with parchment paper. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there's no crunch, keep baking). 
3. Immediately (while beans are still hot), toss with olive oil and seasonings. Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up for 4 days.

Garlic Parmesan Roasted Chickpeas

Garlic Parmesan Roasted Chickpeas

I took my chickpeas out of the oven 15 minutes early and seasoned them. Then, I put them back in to bake the rest of the time. I thought this worked well because the seasonings stuck to the chickpeas instead of sliding off! They were soooo good! I hope you like them too!

Chocolate Peanut Butter Banana Smoothie

This is a really simple recipe for a snack or breakfast because the protein in the Greek yogurt will keep you full for a while. You can adjust the measurements to how you like it. If you like peanut butter, add more. If you want it to be thicker, add less milk but more ice. Experiment until you find the right proportions for you! Enjoy! :)

Chocolate Peanut Butter Banana Smoothie
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Prep: 5 minutes
Makes: 1 serving

Ingredients:
1 large banana
2 tablespoons peanut butter
1/2 cup (4 oz) of Oikos chocolate Greek Yogurt
1/4 skim milk
3 ice cubes

Instructions:
1. Place banana, peanut butter, Greek yogurt, milk, and ice cubes in blender and blend until smooth.

Chocolate Peanut Butter Banana Smoothie

Chocolate Peanut Butter Banana Smoothie