#SCBDRecipe: @BetsysBest Spook-tacular Halloween Recipes

scbdrecipe

As Halloween is fast approaching many of us are scrambling to find go-to create and unique holiday treats to bring into the office or for Halloween Parties. 

Who is behind Besty’s Best: Betsy Opty a  Registered Dietitian Nutritionist, Lifestyle Expert and Founder of Betty’s Best nut and seed butters has developed some spooky healthy recipes.These recipes are all-ages approved!

About Betsy’s Best: Betsy’s Best Gourmet Peanut Butter, Almond Butter, Cashew Butter, and Sunflower Seed Butter feature Chia seeds, cinnamon or cardamom, organic honey, Himalayan pink salt and other surprising, sophisticated and deliciously natural ingredients. Our sweet and salty spreads are perfect on whole grain crackers, fresh fruit and even by the spoonful. All Betsy’s Best products are non-GMO, all natural and gluten-free.

Spook-tacular Recipes

  •  Bloody Eye Popcorn  Made with dehydrated strawberries, this goolish recipe is the perfect snack to make with kids – as combines traditional elements of sticky popcorn, with unique flavor twists 
  • Spooky Spider Web Eggs  Combining simple, healthy ingredients, like blueberries and avocado – Betsy’s spooky spider eggs will be the scary-addictive snack everyone will be talking about at the Halloween party  
  • Bo-Betsy’s Bean Dip– Made with white beans, carrots, chines, Betsy’s Best almond, peanut or sunflower seed butter this is sure to be a crowd pleaser!

Recipes:

bloody-eye-popcorn1

Betsy’s Bloody Eye Popcorn

1/2 Cup  dehydrated strawberries, ground into power

4 Cups of Popcorn, popped

1 Tablespoon Betsy’s Best Peanut butter, almond butter or seed butter

3 Tablespoons Rice Syrup

4 Tablespoon Butter

1 Bag Eyeball Candy

Directions : Melt together the butter, Betsy’s Best and rice syrup in a microwave for approximately 30-45 seconds, remove and stir until smooth. Add the strawberry power and mix under Smooth. Pour over popcorn in a bowl and mix with spatula

boo-bean-dip1

Bo-Betsy’s Bean Dip

2 Cups White Beans (navy, northern or garbanzo bean)

1/2 Cup Betsy’s Best almond, peanut or sunflower seed butter

1/2 Cup Coconut Oil

1/4 Cup Honey

Pinch Sea Salt

1 Chive

1 Large Carrot

Parsley or Cilantro Leaves

Black Tortilla Chips or Apples to Dip

Toothpicks

Directions: Combine all ingredients in a food processor or blender and blend until smooth. Place in a bowel. Slice carrots into discs and slice a small section of the chive and place the toothpick into the center of the chive and then the parsley or cilantro leaf and stick into the carrot to resemble a pumpkin. Serve with black tortilla chips or sliced apples. 

spider-web-eggs

Spooky Spider Web Eggs:

4 Eggs

1 Cup Blueberries (Frozen)

1/2 Avocado

1 tsp. Mayo

1 tsp. Lemon Juce

1/4 tsp salt

1 tsp Betsy’s Best Cashew Cardamom Butter

Directions: Hard Boil the Eggs (4 Eggs + 1 Cup of Blueberries frozen). Place eggs in a post and cover with water. Add frozen blueberries and bring to a boil. Cook for 5 min at a boil and remove from heat and cover pot for 10 min. Remove eggs while saving the blueberry water and place in a bowl to cool until you can touch them. Allow to soak in the water for at least 2 hours or up to overnight depending on how dark you want the color to be on the outside of the egg. Remove from water and feel the shell off the egg

Deviled Egg Filling: Slice the egg in half and remove the yolks and place in a bowl. Mash with a fork and add the rest of the ingredients and combine until smooth. Stuff egg with mixture if serving right away. (* Because avocado browns quickly it is recommended to make the stuffing for the egg right before serving to maintain the bright green color).

Extra Spooky Option: For an extra spooky add on turn these into a spooky spider on a web by adding a black avocado sliced in half and then cutting legs out of another avocado to create a spider.

 

Try out one of these Spook-tacular Halloween Recipes for your Halloween get together and the #SCBDTeam know what you think!

 
 
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