Renus Kitchen

  Veggie Tortilla Pinwheels Ingredients: 8 large tortillas ( Spinach Herb Tortilla Wraps ) 1 (8 oz) package Spicy Jalapeño Cream Cheese Spread  or vegetable cream cheese dip 1 cup thinly sliced red bell pepper strips 1 cup thinly sliced carrot strips 1 cup thinly sliced yellow bell pepper strips 1 cup baby spinach leaves 1 cup shredded purple cabbage Instructions: Spread the Cream Cheese Dip of your choice evenly over 8 of the tortillas. Leaving a 1-inch border on all sides, arrange the vegetables in rows across the tortillas. Roll up each tortilla tightly, adding a bit more cream cheese to seal if needed. Cut each roll into pinwheels and serve. Tip: These pinwheels can be made ahead of time and refrigerated until ready to serve.

  Equipment 9"x5" standard loaf pan Large mixing bowl Hand mixer Ingredients 2 large or 3 small ripe bananas, about 1 cup mashed 2 cups Complete Pancake mix (add water only version) ⅓ cup milk ⅓ cup canola or vegetable oil ½ cup brown sugar or regular sugar 1 teaspoon vanilla 1 cup semi-sweet chocolate chips ½ cup chopped walnuts Instructions Preheat oven to 350°F (175°C). Spray loaf pan with baking spray and line with parchment paper. Set aside. Mash bananas in a large mixing bowl. Add pancake mix, milk, oil, brown sugar, and vanilla to the mashed bananas. Mix well, but avoid overmixing. Fold in ¾ cup chocolate chips and chopped walnuts. Pour batter into prepared loaf pan. Sprinkle with remaining ¼ cup chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool in pan for 10-15 minutes, then invert onto a wire rack to cool completely.

  Moist Banana Poppy Seed Bread (Makes 2 Loaves) Ingredients: 3 overripe bananas 2 tsp. vanilla extract 1 cup plain Greek yogurt 1 stick softened butter 1 1/2 cups sugar 3 cups all-purpose flour 1 1/2 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. sea salt 2 tbsp. poppy seeds 2 tbsp. melted butter (for brushing) Instructions: Preheat oven to 350°F (175°C) and spray two 9-inch loaf pans with cooking spray. Line the bottoms with parchment paper. In a large bowl, mash the bananas with vanilla extract. Stir in the Greek yogurt, sugar, and softened butter until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, folding until just combined. Gently fold in the poppy seeds. The batter will be thick. Divide the batter evenly between the prepared loaf pans. Bake for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool the loaves i...