Dips/Salsa

Halloween Peanut Butter Dip

~ lindy
Halloween Peanut Dip

Halloween Peanut Butter Dip

Ingredients:

*1 cup Extra Chunky Peanut Butter

*4 ounces Cream Cheese, room temperature, then whip

*2 tablespoons Honey

*2 tablespoons Brown Sugar

*1/4 teaspoon Cinnamon

1/2 teaspoon Kosher Salt

*Halloween Sprinkles, or other holiday sprinkles

Instructions:

In a bowl whip the cream cheese until light and fluffy.  Then add and mix in with the cream cheese:  Peanut butter, honey, brown sugar, cinnamon and salt.  Stir until smooth.  Note: Make sure you whipped the cream cheese before adding to the other ingredients.  

Place peanut butter mixture on a piece of Saran Wrap and form in a ball using the Saran wrap so it doesn’t stick to your hands, making a ball shape.  Wrap and refrigerate for 15 minutes.  Then remove from fridge and press/roll in the Halloween sprinkles.  Refrigerate until ready to serve.  Enjoy!

Items for Dipping: 

*Apple Slices

*Celery

*Scooby-Doo Graham Cracker Snacks, bone shape

*Pretzels

*Crackers

*Etc…

Recipe adapted from An Affair from the Heart

Halloween Peanut Dip

Lindy

Veggie Tacos

~ lindy

Veggie Tacos

Ingredients:

*3 tablespoons Extra Light Olive Oil or Vegetable Oil

*1 to 2 small Zucchini’s, diced

*1 can 15 ounce Black Beans, drained and rinsed

*1 can 15 ounce Whole Kernel Corn, no salt added

*1 can 10 ounce diced Tomatoes or 2 Roma Tomatoes, diced

*1 can 4 ounce medium diced Green Chiles

*3 green onions, sliced

*1/2 to 1 tablespoon Ancho Chili Powder

*1 teaspoon Cumin

*Salt and pepper, to taste

*Handful Fresh Cilantro, chopped

*Cotija Cheese, crumbled or diced or grated or Savory Nutritional Yeast Flakes

*Hard Shell Tacos, I like Great Value Brand (You could also use soft flour, I like El Sol brand) or wrap in Lettuce

Directions:

In a large skillet on medium heat add the oil and when heated add the zucchini and onions, cook until slightly tender 2 to 3 minutes. Then add the garlic and sauté for one more minute. Then add the ancho chili powder, cumin, and salt and pepper sauté another 30 seconds.

Add to the skillet black beans and corn, warm for another 30 seconds and then remove from heat and add the tomatoes and cilantro. Toss together and fill taco shells and top with cheese. Enjoy!

Enjoy!

Jacque and Lindy