It taste like a giant buckeye . This is so easy and good. Great for the Christmas season.I found this recipe on YouTube- funfoods (https://youtu.be/QiL8RmKXS5k) last year and I wanted to keep the recipe so I can make it again. So if your not understanding my instructions I put the link for the recipe .

Another healthy snack for you when craving for treats on a diet.Low calories and super refreshing chilled apples and carrots in this hot summer,plus with extra protein from peanut butter.You can use low fat cream cheese and low sugar peanut butter for more healthy version.Yum!

One of the most versatile dips I've made! You can litterally use this in just about anything! Not only is it a great dip but I toss it with pasta, used it on my quesadilla and added it to a green smoothie! :positive

This recipe is inspired by the 'Froggy Dip' in Annabel Karmel's 'Mom and Me Cookbook' (it's a favorite). The book shows pictures of kids doing the cooking, and notates where adults need to do the job! Add anything you like and be creative, the recipe is just a base.

I was able to get some freshly picked asparagus, so I came up with an easy dip to use them in. I also have a ton of gluten-free and healthy recipes on my blog, so please have a look: www.innerharmonynutrition.jp (English available)This goes well with any vegetable. You can also make this with ingredients that aren't fresh (regular miso, honey, rice vinegar, etc.) For 4 servings. Recipe by Maxerbear

Made this for our dinner with friends with stuff I had in the fridge and we all enjoyed it thoroughly!Yes, I used fake crab. No, I'm not sorry. :PYou can prep the mixture 2 to 3 days ahead of time and store, covered, in refrigerator, until ready to bake and serve.

I call this avocado dip because loyalists to guacamole would go bananas if this was called such a thing. My Chipotle Avocado Dip is a spicy, smoky, chunky and slightly sweet dip that goes well with chips, tacos and other mexican fare. I used to make this weekly for months. Now I make it when I'm in the mood for a healthy-ish dip. It started as a basic guacamole recipe and somewhere along the way it turned into what it is now.

This dip is so refreshing on warm days. You can add coconut, almonds, cherries etc.... Anything you like. Easy, quick and light. Serve with Vanilla wafers, shortbread or sugar cookies and even biscotti for dipping.

#meatless #oilless #quarantinemenuideaIt’s been almost four months, Sunday has become my lazy day to cook. Not because I don’t want to cook. But it’s because I don’t really have time to cook. This semester, Sunday becomes my quizzes, exams, and assignments due day. And usually I spent almost whole day to study. So if I cooked, then I will cook something quick and easy food. I looked up at my fridge, I still had leftover garnishes such as been sprout, cilantro, basil, jalapeño from Pho noodle the day before. Then I separated them, and adding some more veggies that I have left in my fridge and I rolled them into vegetables rolls. Do you want to know what I put in these colorful vegetable rolls? Let’s check out the ingredients and how to make it 😊

Fluffernutter with a kick! Enjoy it mixed into a fruit cup for a sweet treat with a bit of heat! I used some Raspberry jalapeno preserves that I had on hand for this fruit dip. Just the right amount of heat!

Love love loved this dip! Might add a touch of orange juice next time for some more zip!

My go too fruit dip. Too good not to share. I keep everything on hand to make this because its a regular in my house… so easy, good for any time of the year. Skip the over price store dips this is a keeper recipe. I like to make a fruit tray with this dip for bbq/ cook outs , even holiday parties/ get together. Always a big hit and none left.