Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken
Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices
1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.
2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.
3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.
4. Cook on low 5 minutes more.
5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.
These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
Sometimes baking can be a real hassle. Leave it in too long and your dessert is too dry, take it out too early and you have a goopy mess. My No-Bake White Chocolate Peanut Butter Cheesecakes are the perfect solution to your baking woes. They’re made with JUSTIN’S® Honey Peanut Butter and JUSTIN’S® White Chocolate Peanut Butter Cups and require almost zero science to make!
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken
Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices
1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.
2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.
3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.
4. Cook on low 5 minutes more.
5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.
Is there anything more magical than warm muffins fresh from the oven? Mmm, I can almost smell them now. These are just like Mama Justin used to make with the added bonus of JUSTIN’S® Maple Almond Butter. My almond butter poppy seed muffins are sure to make you float in the air like those old-timey cartoons. Okay, maybe not. But, they are super good.
Golden Cinnamon Turmeric Smoothies are made with JUSTIN’S® Cinnamon Almond Butter, grated ginger, and turmeric. It’s a great option for breakfast or as a snack on a warm day. Get ready to feel golden. Pun intended.
Who doesn’t love a soft snickerdoodle? If that’s why you’re here, you just hit the jackpot. This recipe is loaded with JUSTIN’S® Cinnamon Almond Butter for a nutty sweet taste to surprise your tastebuds. I like these so much I usually make an extra batch for myself so I don’t have to share with my kids.
Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.
You know it is the simple things in life that bring the most joy. That’s why I love Peanut Butter Pretzel Balls. Just three simple ingredients to bring a little joy to those taste buds.
