Supremely Spicy Bell Pepper Cornbread

Lately, I have been a sucker for cornbread. It started over the winter break where I was making chili on the hot stove and felt I needed something moist and filling to join my hot chili meal. I instantly thought cornbread and I have enjoyed it ever since! Now whenever I get the chance, I will make cornbread. So for this month's sponsored Recipe Redux, I was excited to combine two awesome foods together-- cornbread and Sabra hummus! SUPREMELY SPICY HUMMUS, that is! And just in time for National Hummus Day (May 13th)!

I received free samples of Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time

Hummus is a very versatile food that can be added to various dishes, such as sandwiches, wraps, baked goods, or incorporated into another flavored dip! The combinations are endless and so are the flavors. I enjoy hummus as a quick snack with carrots or celery. These snacks usually keep me full until the next meal and I'm so glad the hummus is also packed full of fiber, protein and other nutrients like folate, iron and vitamin B. Hummus is a nutritious addition to my daily diet, and it is perfect for vegans and vegetarians too!

How do you eat hummus? 

SUPREMELY SPICY Bell Pepper Cornbread

Ingredients:

• 1 (10-ounce) container Supremely Spicy Hummus
• 1 (8.5-ounce) container cornbread mix
• 1 egg
• 1/3 cup non-fat milk
• 1 red bell pepper, seeded and diced
• 1 yellow onion, diced

Directions:

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine Supremely Spicy Hummus, cornbread mix, egg and milk, mix well. Fold in diced bell peppers and onions.
3. Pour mixture into a prepared 8x8 pan and bake for 25-30 minutes or until cornbread is firm or toothpick inserted comes out clean.
4. Let cool completely and enjoy!

Candied Ginger Orange Peels

The past few weeks have been crazy busy with work and school and I could tell my body was slowing down and I knew I was getting sick. So to help my immune system fight against germs I always try to keep my vitamin C intake pretty consistent but I felt the need to consume more oranges. Oranges are delicious, juicy and a great source of vitamin C. I just wish I could eat the whole thing (peel included!). Oh wait, I can!

So for this month's Recipe Redux, "In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps." I'm making candied ginger orange peels! A perfect snack or treat that uses up all the peels from my orange obsession for the past two weeks.

YUM and YES to celebrating Earth Day!

Candied Ginger Orange Peels

Ingredients:

• 1 orange, washed
• water
• 1/4 cup sugar
• 1 tablespoon ginger

Directions:

1. Use a vegetable peeler to remove the peel from the orange in vertical strips. Or you can hand cut the orange peel into strips like it did (I don't like peelers AND they don't like me haha)
2. In a small saucepan, add orange peels and cover with cold water. Bring to a boil, then drain. Repeat 2 more times by adding water, bring to a boil then drain. Remove peels from pan after third time.
3. In same pan, add sugar and 1/2 cup water, stirring until the sugar dissolves. Add the peels and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, until the peels are tender, about 8-10 minutes. Drain the peels and place in a bowl. Sprinkle and toss with ground ginger. On parchment paper or non-stick baking pan, lay out peels. Let cool completely, place in fridge and enjoy in 1-2 hours!

Carrot Cake Pineapple Bars

With Easter Sunday right around the corner, I have been recipe developing a delicious Easter dessert. I am a sucker for carrot cake but would like to change it up every once in a while. So for this recipe I added pineapple, because it's one of my favorite fruits and I don't think it gets enough love in the baking community. Or at least I don't bake with it enough! These bars are flavorful and filling! They actually taste similar to blondies-- but this recipe adds some nutrients from the fruit and veggies. These are definitely going to be a hit for the family tomorrow and I think they will be on my breakfast or snack recipe list <3

Carrot Cake Pineapple Bars

Makes 10-12 bars

Ingredients:

For bars:

• 2 eggs
• 3/4 cup light brown sugar, packed
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• 1 cup pineapple, diced
• 1 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

For frosting:

• 1 (8-ounce) package of cream cheese
• 1 cup powdered sugar
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, sugar, oil and vanilla. Fold in the carrot and pineapple. Set aside.
2. In another bowl combine flour, baking powder and baking soda. Mix well.
3. Add to flour mixture to the wet mixture. Stir until combined. In a prepared 13x9 inch baking pan, pour batter.
4. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely before frosting.
5. To prepare frosting, in a medium mixing bowl, combine all frosting ingredients and mix with an electric mixer on medium speed. Mixture should start to look fluffy, and frosting life. Spread frosting on carrot cake bars and cut into pieces. Enjoy!

Note: Top with chopped walnuts or raisins to get that carrot cake feel!