Sweet Treats

Recipe—Banana Cream Pie Dip

Banana cream pie is one of my top 5 favorite desserts, maybe top 3. It was pretty much the only late night craving I had throughout my pregnancy with my son. Maybe it is because it reminds me of the banana shakes my dad used to make me as a kid. That was kind of our thing. Friday nights watching M*A*S*H and drinking banana shakes. That. Was. The. Life!

This dip has everything I love about banana cream pie but in one very addicting easy to make dip. It is perfect for parties or just a random dessert. If you have been following me for a while now you may know I have a thing for dessert dips. I’ve posted recipes for Cannoli Dip, Sweat Cream Dip with Strawberries, Sweet Cherry Chip Dip, Funfetti Cake Batter Cookie Dip, and Toffee Apple Dip

Dessert dips are so quick and easy to make. So many people are intimidated by overly complex desserts but when all you have to do is mix a bunch of ingredients in a bowl, these really are foolproof. 

INGREDIENTS

3.4 oz box instant banana cream pudding
2 c milk
8 oz cream cheese, softened
1/2 tsp vanilla extract
1 c powdered sugar
2 c Cool Whip, divided
Nilla wafers or graham crackers for serving

STEPS

  • In a medium bowl, beat together the pudding powder and milk until well combined and set aside. 
  • In a separate large bowl, use an electric mixer and beat together the cream cheese, powdered sugar, and vanilla until smooth. 
  • Fold the pudding mixture and 1 1/2 cups of the Cool Whip into the cream cheese mixture and stir until it is creamy.
  • Transfer the finished mixture to a serving dish and top with the remaining 1/2 cup of Cool Whip. 
  • Place in the refrigerator and allow to set for 30 minutes or more. 
  • Sprinkle with a few crushed wafers or graham cracker crumbs.
  • Serve with a side of Nilla Wafers or graham crackers.

If you like this recipe, then I highly recommend you check out these other awesome dessert dip recipes!

Cannoli Dip

Cannoli Dip

Cherry Chip Dip

Toffee Apple Dip

Dinners, Soups

Recipe—Keto White Chicken Chili

Okay, you may be thinking, “Why is this Diva posting a chili recipe as the weather is warming up? Isn’t chili a cool weather dish?” Here is my response, this is probably one of the best keto meals I have ever had, and the flavors are so good that I absolutely eat this any time. Plus, it is just so easy to make, and in my opinion, an easy one pot recipe is welcome year-round.

I have been “doing keto” since June 2020 and am down 33 lbs. Yay me! Now don’t worry, this blog is not suddenly turning keto. I am just all about offering variety to my followers and I could not keep this recipe to myself, it is just too good! If you are a long time follower, you know my blog is anything but a keto or diet blog.

Now even if you aren’t on a ketogenic diet, you can absolutely enjoy this recipe as is, or what I do for my husband and son who are full on carbivores (I just made that up), is split the cooked chili into two batches after it is all cooked. One keto batch for me, and one carb loaded version for them. I have integrated carbs two different ways for them. One time I added a can of white cannellini beans to their chili and another time I served this over a bowl of cooked rice. Both of those options were very well received.

Hope you love this recipe as much as I do because it is definitely one of my new favorite “go tos”.

INGREDIENTS
2 tbsp olive oil
1 lb ground chicken (or turkey)
2 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper
salt and pepper
4 tbsp butter
1 green bell pepper, diced
1/2 a yellow onion, diced
2 tsp garlic, minced
1 jalapeño, deseeded and chopped
1 1/2 c chicken broth
4 oz cream cheese
1/2 c heavy cream
4.5-ounce can diced green chiles, drained

GARNISHES
avocado
cilantro
cotija cheese, crumbled

STEPS

  • Heat the olive oil in a large pot over medium high heat and add the ground chicken breaking it apart as it cooks.
  • Season the meat with cumin, oregano, cayenne pepper, salt and pepper and continue cooking until it is almost cooked through.
  • Add the butter, bell pepper, onion, garlic, and jalapeño to the pot.
  • Sauté until all the veggies are cooked through and tender, about 5–10 minutes.
  • Add the broth to the pot and bring to a simmer.
  • Simmer for 10 minutes and then add the cream cheese, heavy cream, and green chiles.
  • Continue simmering for another 15 minutes stirring every once in a while, making sure that the cream cheese melts and is nicely integrated.
  • Garnish with avocado, cilantro, and crumbled cotija cheese.