Mediterranean Dip

I'm all about tasty and EASY appetizers. Especially when hosting a party. With everything to do to get party ready, preparing the food usually gets left until the last minute. I usually have friends walking through the door as I'm making the appetizers. Over the years, I've learned to have a few easy appetizers that are easy to make before the party starts. Appetizers that don't have to be baked in the oven or heated up. Ones that can be taken right out of the fridge and served.  This appetizer is that kind of recipe.  

 love Greek food. I could live off of greek salad and tzatziki with pita bread. This dip was right up my alley since it was filled with some of my favorite ingredients. I still can’t get over how easy this dip was to make. Definitely a semi-homemade win. 15 minutes was all it took to make the dip. Make it before a party and take it out as the first guest walks through the door!  This is a definite party pleaser! 

Ingredients

• 1 10 oz container hummus (I used Sabra's classic)
• 1 cup greek yogurt plain
• 2 cucumbers
• 1/2 cup tomatoes chopped
• 1 red pepper chopped
• 1/2 cup feta cheese
• 1/4 cup kalamata olives chopped
• 1/4 tsp garlic salt
• 1/2 tsp paprika

Directions

1. In an 8x8 pie (or any serving) dish, spread the hummus evenly along the bottom.
2. Peel the cucumbers. You can peel them in sections to create the look in the picture. Chop 2/3 of one of the cucumbers to create about 1/2 cup of chopped cucumber. Slice the rest into rounds.
3. Sprinkle the chopped tomato and cucumber evenly over the hummus.
4. Mix the paprika with the greek yogurt. Then spread the greek yogurt on top of the tomato/ cucumber layer. The easiest way to do this is putting spoonfuls over the top and gently spread it with a spatula. 
5. Sprinkle the garlic salt over top.
6. Place the cucumber rounds along the outside of the dish, gently pressing them down. Once you've used all of your cucumber rounds, sprinkle the peppers, olives and feta cheese on top of the greek yogurt mixture.
7. Serve with pita chips.

Pumpkin Oatmeal Chocolate Chip Cookies

Over the years, I’ve made tons of pumpkin cookies. Lots of different varieties from adding in toffee, nuts, white chocolate and just some spices. On this particular day, I was craving the combination of pumpkin and chocolate, so that is what I ran with.

I have to say that these are the BEST pumpkin cookies I’ve ever made. Many times with the pumpkin cookies, they’re a tad soft from the pumpkin. But not with this recipe. Not at all. They have a slight crisp to the outside and the chewy chocolate pumpkin goodness inside.

I took a container of them to work and they were completely gone by the end of the day. My two year old even absolutely loved them. To the point of where we had to hide the container so he wouldn’t cry for them. If you’re looking for a delicious cookie recipe for fall or even holiday cookie parties, this is it! 

Ingredients

• 2 cups all purpose flour
• 1 1/3 cup quick cooking oats
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup sugar
• 1 cup light brown sugar
• 1 cup pumpkin puree not pumpkin pie filling
• 1 egg
• 1 1/2 cup chocolate chips
• 3/4 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees.
2. Spray cookie sheet with non stick cooking spray or place a baking mat on the cookie sheet.
3. Combine flour, spices, baking soda, salt and oats in a medium bowl. In a large bowl beat butter and sugars until creamy and smooth
4. In a separate bowl (large) beat butter, sugars, pumpkin, egg and vanilla until smooth, adding one ingredient at a time.
5. Gradually mix in dry ingredients into the wet mixture until well combined.
6. Stir in chocolate chips and walnuts.
7. Drop dough onto cookie sheet using a medium dough scoop or tablespoon.
8. Bake about 15 minutes or until the edges are slightly brown.
9. Let cool on pan 2 minutes before removing to a cooling rack.

Perfectly Moist Pumpkin Bread

• 
  

• As soon as September rolls around, all things pumpkin are fair game in my house. Pumpkin cookies, pumpkin bread, pumpkin candles, pumpkin decor, pumpkin soap, pumpkin body wash and so much more. I'm one of those crazies. One who looks forward to fall every year. One who has her fall clothes lined up even though it's still hitting 90 degrees each day. I long for fall. Fall makes me happy. 

To celebrate the start of the season, I did some baking last weekend. First up was pumpkin bread. Even though I've made many different kinds of pumpkin bread before, I decided to stick to an original recipe. One with nothing added in, just moist pumpkin bread. It was the right way to kick off fall. I enjoyed the bread in the afternoon with my coffee on the weekend and every morning for breakfast. 

This is one of those recipes that you have to make every year. One your neighbors will be asking for time and time again. Enjoy! 

Ingredients: 

• 
  
• 1 cup pumpkin puree 
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup all-purpose flour 
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 tsp pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

*2 tbs brown sugar for the topping

• 
  
• Directions: 
• 
  
• 1. Preheat oven to 350ºF and grease a loaf pan. 
• 2. In a large bowl, mix together pumpkin, sugars, eggs, oil and vanilla. Set aside. 
• 3. In a separate bowl, mix together the flour, baking soda, baking powder and spices. Set aside.  
• 4. Add the wet ingredients into the dry ingredients, mixing as you go. Do this until both the wet and dry mixture are combined. 
• 5. Pour mixture into the loaf pan. 
• 6. Bake for 45-55 minutes or until toothpick comes out clean. 
• 7. Cool before removing from the pan onto a baking rack. 
• 8. Enjoy! 
• 
  
•