Bagel Apple Walnuts Peanut Butter:
1 cinnamon raisin bagel
1 sliced apple
walnut halves
SKIPPY® Natural Peanut Butter Spread

Pretzels Celery Peanut Butter:
Pretzels
Celery
SKIPPY® Natural Peanut Butter Spread

Peanut Butter Hummus:
1 (15-ounce) can garbanzo beans, drained and rinsed
½ cup SKIPPY® Creamy Natural Peanut Butter Spread
¼ cup water
3 tablespoons lemon juice
1 clove garlic, peeled

Chopped Cauliflower Rice Salad with Peanut Dressing:
1 medium cauliflower head, finely chopped
¼ cup chopped roasted peanuts, coarsely chopped
¼ cup toasted almonds, coarsely chopped
1 carrot, shredded
1 red bell pepper, thinly sliced
½ cup red cabbage, thinly sliced
4 green onions, chopped
½ cup chopped fresh parsley leaves
½ cup chopped fresh cilantro leaves
3 tablespoons SKIPPY® Natural Creamy Peanut Butter Spread
2 tablespoons soy sauce
¼ cup olive oil
¼ cup fresh lime juice
1-inch ginger piece, finely grated
1 tablespoon honey

Roasted Sweet Potatoes and Kale with Peanut Butter Dressing and Greek Yogurt:
3 medium sweet potatoes, peeled and diced
1 bunch kale, stemmed and roughly chopped
3 tablespoons olive oil, divided
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons SKIPPY® Natural Peanut Butter Spread
2 tablespoons lemon juice
2 tablespoons pure maple syrup
1 cup plain Greek yogurt
Cinnamon

Bagel Apple Walnuts Peanut Butter:
1. Slice bagel
2. Arrange bagel slices, apple slices, walnut halves and SKIPPY® Natural Peanut Butter Spread in container.

Pretzels Celery Peanut Butter:
1. Add ingredients in layers placing SKIPPY® Natural Peanut Butter Spread at the bottom of the container.

Peanut Butter Hummus:
This recipe is recommended for 8 servings.
1. In blender container or food processor bowl, process garbanzo beans, peanut butter, water, lemon juice and garlic until smooth.

Chopped Cauliflower Rice Salad with Peanut Dressing:
This recipe is recommended for 8 servings.
1. In large bowl, combine cauliflower and next 8 ingredients.
2. In small bowl, whisk together peanut butter and remaining ingredients.
3. Drizzle over cauliflower mixture, tossing to coat.

Roasted Sweet Potatoes and Kale with Peanut Butter Dressing and Greek Yogurt:
This recipe is recommended for 6 servings.
1. Heat oven to 400°.
2. On large rimmed baking pan, place sweet potatoes.
3. Drizzle with 2 teaspoons olive oil.
4. Bake 25 minutes.
5. Spread sweet potatoes to one side of baking pan, and place kale on other side.
6. Drizzle kale with 1 teaspoon olive oil.
7. Sprinkle salt and pepper over kale and sweet potatoes.
8. Bake 10 to 15 minutes or until sweet potatoes are tender and kale is wilted.
9. In small bowl, combine 1 tablespoon olive oil, SKIPPY® Natural Peanut Butter Spread, lemon juice and maple syrup.
10. Serve sweet potatoes and kale with dressing, Greek yogurt and a sprinkle of cinnamon.