Peanut butter and jelly. It is a staple for many school lunches, or at least for those little opinionated eaters. I was one of those kids; my mother tried to get me to eat a bologna or turkey sandwich, but if it wasn’t a PB&J, I would end up just throwing it away. There was just something about the sweet jelly (or jam in my case) that was comforting and delicious. My mother always bought the fruit sweetened jam and natural peanut butter from the health food store rather than the overly sweet stuff, which I can now appriciate as an adult. She really cared about our health.
Now, as an adult, I still love peanut butter and jam, but I now make my own. It is really pretty simple, especially the peanut butter. All you need is a good food processor and voila! The best part is you can add your own flavorings if you wish like vanilla, cinnamon, or even maple extract! But if you prefer the classic, I will tell you that this is some of the best peanut butter you will ever eat. If peanut butter isn’t your forte, almond butter or any other nut butter can be made in the same fashion.
See my Vanilla Scented Strawberry Jam blog recipe to complete this creation!
When I was a kid, dip was only option veggies were served with in my house. Of course, as with many kids, I had little veggies with my dip (if you know what I am saying). Now, there is nothing wrong with a little dip with your veggies, after all, you do need a little fat to absorb the nutrients in them. But if I had been offered a flavorful healthier option, I know I would have taken it.
Hummus is my current favorite; I love it with raw veggies of any sort. It packs protein, so it really is a win win! If I had been offered this as a veggie dip, I would like to think I would have given up regular old dip long ago. I consider it a staple now in my fridge, and keep a big batch of it on hand as a sandwich spread and veggie dip. Although I have many different recipes that I enjoy making, this is my favorite for the fall months!