Maple Fruit Dip as Featured on WIZM!

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Maple Fruit Dip
Votes: 4
Rating: 3.5
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Course Appetizer
Servings
Ingredients
  • 8 ounces cream cheese
  • 1/2 cup peanut butter (or any nut butter)
  • 1/4 cup maple syrup
  • 1/2 tsp. vanilla
Course Appetizer
Servings
Ingredients
  • 8 ounces cream cheese
  • 1/2 cup peanut butter (or any nut butter)
  • 1/4 cup maple syrup
  • 1/2 tsp. vanilla
Votes: 4
Rating: 3.5
You:
Rate this recipe!
Instructions
  1. In a mixing bowl, beat cream cheese, nut butter, syrup and vanilla until smooth. Cover and refrigerate until served.
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Socking Stuffers for Active Kids

Encourage your kids (and family too) to be active over winter break!  Here area few stocker stuffer ideas to get you started.

  • Bubbles
  • Compass
  • Flashlight
  • Skipping rope
  • Stopwatch
  • Water bottle
  • Tape measurer
  • Small orange cones
  • Agility ladder
  • Bath toys
  • Vegetable garden seeds
  • Punch balloons
  • Masking tape – see picture to the right!

Festive Butternut Squash Dip as Featured on News8 and on Talk 1490’BS with Bob!

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Festive Butternut Squash Dip
Per serving: 60 calories, 4.5 g fat, 2 g protein, 3 g carbohydrate, 1 g fiber, 100 mg sodium
Votes: 0
Rating: 0
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Course Appetizer
Servings
people
Ingredients
  • 1 (8 ounce) package Neufchatel cream cheese, softened
  • 3/4 cup cooked butternut squash
  • 2 Tbsp. taco seasoning mix
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
Course Appetizer
Servings
people
Ingredients
  • 1 (8 ounce) package Neufchatel cream cheese, softened
  • 3/4 cup cooked butternut squash
  • 2 Tbsp. taco seasoning mix
  • 1/3 cup chopped green bell pepper
  • 1/3 cup chopped red bell pepper
Votes: 0
Rating: 0
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Instructions
  1. In a mixing bowl, beat cream cheese, until smooth. Slowly beat in squash and taco seasoning until thoroughly blended. Stir in peppers. Cover and refrigerate until served.
  2. *To cook squash: cut in half, lengthwise then using a strong spoon, scoop out seeds. To bake: add about a cup of water to 13x9 inch baking dish; place squash in dish, cut-side down. Cover. Bake at 425 degrees for 40 min or until tender. To microwave: place squash, cut-side down, on a microwave safe plate. Microwave 10 minutes or until soft. Scoop out the cooked squash and mash.
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