Chocolate Spiders

1 ˝ cups chocolate chips (or carob chips)
1 – 5 ounce can chow mein noodles
1 cup salted peanuts (or unsalted if you choose)

Melt chocolate in a glass bowl in the microwave for 1 minute. Stir until melted and add chow mein noodles and peanuts. Drop by teaspoons onto greased baking sheet. Refrigerate until chocolate is set up. Enjoy!

Contributed by Debby Wade

Smoothie Pops

1 ripe or frozen banana
1 c. milk (soy, rice, or coconut milk can be substituted)
1 c frozen berries of your choice (strawberries, blueberries, etc.)
1 tsp. vanilla
2 tbs. honey
1 c. ice cubes

Place all ingredients in a blender and blend until smooth. Pour into plastic Popsicle molds and or plastic cups and freeze until solid. About 2-3 hours.

Cottage French Fries

4 large potatoes
2 tbs. lemon juice
2 c. water
salt
paprika
garlic powder
nutritional yeast flakes (optional)

Peel potatoes and place in water with lemon juice. Cut potatoes lengthwise into 1/8th slices or smaller. Pat dry, and lightly salt while still moist. Sprinkle with paprika, garlic powder and nutritional yeast flakes. Place on sprayed cookie sheets and bake at 450 degrees for 30-40 minutes, or until golden brown.

Easy Taco Salad – “Haystack”

1 can Chile beans
1 can refried beans
Corn chips
Regular cheese or Soy cheese, shredded
Lettuce, shredded
Tomatoes, chopped
Onions, chopped
Olives, chopped
Salsa

Combine the two cans of beans and heat over medium heat. Prepare vegetables in separate bowls. On a plate arrange corn chips and spoon hot beans over them. Sprinkle the shredded cheese on top and then layer the vegetables to build a haystack. Serve with your favorite salsa.

Contributed by Jennifer Ish, Creation Illustrated Magazine