Spinach Feta Dill Dip

 I found this dip recipe to go with veggies on the eatingwell.com site but honestly, it almost makes even a better sauce for pasta.  Or, I bet it would be great as the sauce for a chicken salad.  It's super easy using a food processor or blender!  It makes enough for a really good sized bowl for dipping and plenty left over for a huge pasta meal (try it with peppers, red onion, and chicken breast with pasta!)  The color is so bright and happy looking.

                                                                                                                photo cred: Eatingwell.com

Spinach Feta Dill Dip

2 c. fresh spinach

1-2 cloves garlic

3/4 c. feta cheese crumbles

2-3 oz. cream cheese

1/2 c. sour cream

1/2 c. fresh dill sprigs

1/2 t. pepper

Throw everything in your food processor to blend it all together.

----------------------------------

c = cup

t = teaspoon

oz = ounces

Banana Oatmilk Pancakes

 I found this recipe in a Mariano's flyer and was intrigued since it used almond flour instead of regular flour, and guess who had some almond flour on hand that needed to be used up?  Really pleased with this.  I did add a bit more almond flour since mine looked a bit runny and have included that in the amounts below.  I also added some cinnamon.

Banana Oatmilk Pancakes

1 c. regular oats

2 c. unsweetened oatmilk

1 1/4 c. almond flour

2 eggs

1 banana

1 1/2 t. baking powder

1 t. vanilla

1/8 t. salt

1 t. cinnamon

Maple syrup and a sliced banana for toppings

Add oats to a high speed blender and pulse until it's a coarse flour consistency.

Add all of the other ingredients to the blender and pulse (or blend like I did) until combined.

Spray your griddle surface and heat over medium heat until hot (I did my griddle to 350 degrees)

Pour 1/4 -1/3 c. batter for each pancake and flip after bubbles form on the top of the pancake and the bottoms are golden.

Serve with the syrup and sliced banana.

-----------------------------

c = cup

t = teaspoon

Blueberry Lemon French Toast

 I usually make the same french toast because, well, people demand it.   But, this Easter I tried something new and it got really good reviews.  You can't beat the fresh taste of lemon, the burst of blueberry, and sweet crumble topping.  I found the recipe on damndelicious.net.

Big bonus that this is a prep-the-day-before recipe!  I love those--less stress when trying to get a brunch together.

Blueberry Lemon French Toast

1 (12-count) package of King's Hawaiian Sweet Dinner rolls, cubed (I used Trader Joe's brand of aloha rolls)

1 c. blueberries, fresh or frozen works fine

1 1/2 c. milk (I used whole)

3 large eggs

2 T. or so maple syrup

zest of 1 lemon

1 1/2 t. vanilla 

1 t. ground cinnamon

1/4 t. ground nutmeg

Crumb topping:

1/4 c. flour

1/4 c. brown sugar, packed

1/2 t. ground cinnamon

4 T. cold butter, cut into cubes

Spray a 9x13 baking dish with nonstick spray.  Place a layer of bread cubes evenly into the baking dish and top with 1/3 c. blueberries in an even layer.  Repeat 2 times.

Mix together the milk, eggs, syrup, lemon zest, vanilla, cinnamon, and nutmeg.  Pour mixture evenly over the bread cubes.  Cover and refrigerate overnight.

The next morning, combine the topping ingredients, toss to coat.  Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.  Sprinkle the crumb topping evenly over the bread cubes.

Bake in a 350 degree oven for 35-45 minutes or until golden brown.

Serve immediately with a sprinkling of powdered sugar, if desired.

---------------------------------------------

c = cup

t = teaspoon

T = tablespoon