Recipes!

Pinterest has seriously changed my life.  Never have I wasted so much time online than since I joined this fabulous site.  I seriously love it more than Facebook.  Here are some recipes I'm planning on trying:

Reese's Peanut Butter Banana Bread

Ingredients

• 3 very ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup oil
• 1 egg
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cups of all purpose flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 8 oz bag of Reese’s Mini cups

How to Make

1. Preheat oven to 350
2. Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.
3. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
4. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
5. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.
6. Fold in your Reese’s Mini cups and spread batter into prepared pan.
7. Bake for approx 1 hour or until toothpick inserted into center comes out clean.
8. Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Quinoa Stuffed Acorn Squash

Ingredients

• 1 acorn squash
• 1 tbsp butter
• 1 cup cooked quinoa
• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 6 scallions, sliced on a bias
• 2 cloves garlic, chopped
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded hard goat cheese
• 1 tbsp fresh lemon juice

How to Make

1. Preheat oven to 400 degrees F.
2. Slice the acorn squash in half, from the tip to the bottom. Using a spoon, scoop out the seeds and discard. Place the 2 pieces on a baking sheet. Divide the butter in half and place each pad of butter in the center of the squash. Season with salt and pepper. Add 1 cup of water to the bottom of the baking dish so the bottom of the squash doesn't burn. Place the squash in the oven and let it roast for 60 - 70 minutes.
3. Remove squash from the oven once the insides of the squash is fork tender.
4. In a large skillet add the olive oil over medium high heat. Saute the onion for about 7 minutes until they are translucent. Add the garlic and saute for 1 minute more. Add the scallions and stir until just together. Remove skillet from heat.
5. Season the onion mixture with salt and pepper. Add the cooked quinoa, shredded Parmesan cheese and lemon juice. Toss together and adjust seasoning as needed.
6. Place half of the quinoa mixture in each of the squash cavities. Sprinkle the shredded hard goat cheese on top. Place the squash back into the oven for about 5 minutes, just until the goat cheese cheese slightly melts.
7. Remove from oven and serve immediately.

No-Bake Energy Bites

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

How to Make

1. Stir all ingredients together in a medium bowl until thoroughly mixed
2. Let chill in the refrigerator for half an hour
3. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter)
4. Store in an airtight container and keep refrigerated for up to 1 week
5. Makes about 20-25 balls

Chilotple Hummus

Ingredients

• 1 (15 ounce) can garbanzo beans, 3 tablespoons of the liquid reserved
• 1 tablespoon olive oil
• 1 – 2 chipotle peppers in adobo
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1 teaspoon lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon lime zest

How to Make

1. Combine garbanzo beans, reserved liquid, olive oil, chipotle peppers, paprika, cumin, lime juice and kosher salt in a food processor. Pulse until smooth.
2. Transfer the hummus to a bowl, sprinkle with lime zest. Cover and refrigerate for 1 hour. Serve.