Tropical Banana Bread

This banana bread has pureed banana, pineapple, and mango to give it lots of fruit flavor.

Tropical Banana Bread

Ingredients

  • 1/2 c. canola oil
  • 3/4 c. brown sugar
  • 2 large eggs, room temperature
  • 1 cup banana, pureed
  • 1 c. pineapple, pureed
  • 1/4 c. mango, pureed
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 4 c. all-purpose flour
  • 2 c. unsweetened coconut milk

Yields Approximately 48 slices

Preheat the oven to 350 degrees Fahrenheit. Beat together the oil, sugar, and eggs until the mixture is lighter in color. Add the pureed fruit and vanilla extract and beat to combine. In a bowl, sift together the salt, baking powder, baking soda, cinnamon, and cardamom.

Add the flour mixture and coconut milk in two alternating additions, scraping the bowl after each addition. Divide the batter into two greased 9×13 pans and bake for 45-50 minutes until an inserted toothpick comes out clean with a few moist crumbs.

Nutter Butter Krispy Treats

Nutter Butter Krispy Treats

Ingredients

  • 1/2 c. salted butter
  • 1/2 c. creamy peanut butter
  • 1 tbs. coco powder
  • 1 tsp. vanilla extract
  • 16 oz. marshmallows
  • 1 c. crushed nutter butter cookies
  • 1 c. roasted peanuts
  • 1/2 c. semi-sweet chocolate chips
  • 7 c. rice cereal
Nutter Butter Krispy Treats

Yields Approximately 24 bars

In a large pot, melt the butter. Add the peanut butter and coco powder. Allow to melt, then add the marshmallows. Melt the marshmallows fully,brown remove from heat. Add the vanilla extract, nutter butter cookies, peanuts, chocolate chips, and rice cereal. Stir to combine, then pour into a greased 9×13 baking pan. Allow to cool before slicing.

Brown Butter+Cashew Krispy Treats

These krispy treats are warm and toasty thanks to the brown butter.

Brown Butter+Cashew Krispy Treats

Ingredients

  • 1/2 c. salted butter
  • 12 oz. marshmallows
  • 1/4 tsp. kosher salt
  • 1 tsp. vanilla extract
  • 1/2 c. chopped, unsalted cashews
  • 1/2 c. toffee bits
  • 8 c. rice cereal

Yields Approximately 24 bars

Brown Butter+Cashew Krispy Treats

Grease a 9×13 pan and set aside.

In a large pot, melt the butter over medium heat. Continue cooking the butter, it will start to foam and smell toasted. Once the butter is a light nutty brown, turn down heat and add the marshmallows, salt, and the vanilla extract. Continue to stir constantly until the marshmallows are almost completely melted. Remove from heat. Add the cashews, toffee bits, and rice cereal and mix to fully combine.

Pour the mixture into the prepared pan. Smooth the top and allow to cool before cutting into bars.

Everything Bagel Snickerdoodles

These savory cookies are rolled in everything bagel seasoning before baking.

Everything Bagel Snickerdoodles

Ingredients

  • 1/4 c. salted butter, melted
  • 1/4 c. granulated sugar
  • 1 extra large egg, room temperature
  • 1 tsp. hot sauce
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. garlic powder
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. mustard powder
  • 1 tbs. grated parmesan cheese
  • 1 tsp. blue cheese powder (optional)
  • 1 c. bread flour
  • everything bagel seasoning, about 1/2 c.

Yields Approximately 1 1/2 dozen cookies using tablespoon-sized scoops of dough

Everything Bagel Snickerdoodles

Preheat the oven to 350 degrees. Beat the melted butter and the granulated sugar. Add the hot sauce and egg and beat to combine. In a separate bowl, mix together the kosher salt, baking powder, garlic powder, black pepper, mustard powder, parmesan cheese, blue cheese powder, and bread flour. Add the flour mixture to the wet ingredients, a little at a time, scraping the bowl after each addition. The dough will be crumbly.

Roll each scoop of dough I. everything bagel seasoning and then place onto parchment paper-lined baking sheets and bake for 10-12 minutes until the cookies are lightly firm to the touch.

Queso Dip

This is a quick and easy queso dip that also freezes really well.

Queso Dip

Ingredients

  • 1 lb. ground beef
  • 1 tsp. Kosher salt
  • 1 tsp. ground black pepper
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. ancho chile powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. hot sauce
  • 4 oz. can diced green chiles
  • 16 oz. can salsa
  • 14.5 oz. can diced tomatoes
  • Two 14 oz. cans of chili con carne chili
  • 8 oz. cream cheese, cut into smaller pieces c. shredded medium cheddar cheese
  • 1 c. shredded sharp cheddar cheese
  • 1 c. shredded pepper jack cheese

Brown the ground beef with the kosher salt, black pepper, chipotle chile powder, ancho chile powder, garlic powder, onion powder, and hot sauce. Drain excess fat and set aside.

In a stock pot, mix together the green chiles, diced tomatoes, salsa, and chili over medium heat. Allow mixture to warm up, then add add the cream cheese, stirring to combine. Add the shredded cheeses, stirring to melt and combine. Add the ground beef and allow mixture to bubble slightly before serving. Be sure to stir frequently as the queso can stick and burn.

This can also be made in a slow-cooker, combining the ingredients over low heat and allowing the cream cheese and shredded cheese to melt fully after each addition.

Hummus and Slab Pita Bread

Instead of portioning out individual pita breads, this is baked in one big portion and then sliced into strips.

Ingredients

For the Hummus

  • Two 15.5 oz. Cans of Chickpeas, drained
  • 6 garlic cloves
  • 1/2 c. tahini paste
  • Juice from 1 lemon
  • 1 tsp. lemon zest
  • 2 tsp. Kosher salt
  • 1 tsp. crushed dried rosemary
  • 1/2 tsp. dried dill
  • 1 tsp. hot sauce
  • 3/4 c. extra-virgin olive oil
  • 1-2 ice cubes
  • 1 tsp. sesame seeds to garnish
  • 1 tsp. dried parsley to garnish

Place all the ingredients into blender or food processor. Blend until everything is combined and it reaches desired smoothness. Chill until service. Garnish with sesame seeds and dried parsley.

Hummus

For the Pita Bread

  • 1 large egg, room temperature
  • 1/4 c. sour cream
  • 3/4 c. warm water
  • 2 tbs. granulated sugar
  • 2 packages instant yeast
  • 2 oz. salted butter, melted
  • 2 3/4 c. All-Purpose flour
  • 1 1/2 tbs. Kosher salt
  • 1 tbs. dried parsley
  • 2 tbs. sesame seeds
  • vegetable oil for greasing pan and brushing bread

Preheat the oven to 400 degrees Fahrenheit. In a bowl, combine warm water, sugar, and yeast, allowing mixture to foam. In a mix bowl, beat the egg and sour cream together. Next, and the water and yeast mixture and combine. Lastly, add the melted butter and mix to combine. In a bowl, stir together the flour, salt, and parsley. Add flour a little at a time, scraping bowl after each addition. Knead dough until smooth and elastic. If dough is too sticky, add a little more flour.

Cover dough and let rise about an hour, until doubled in size.

Grease a baking sheet with vegetable oil and sprinkle with 1 tbs. of the sesame seeds. Place dough on baking sheet and gently stretch dough out as evenly as possible. Brush dough with more vegetable oil, and sprinkle with the remaining sesame seeds. Bake for 20-25 minutes. Let cool slightly and then cut into strips to serve.

Hummus and Pita Bread