Larynx Lava Cashew Cheese Spread

2 pkgs. cream cheese, at room temperature
8 ozs. cheddar cheese, grated or shredded
1/3 cup Larynx Lava hot sauce
½ cup red bell pepper, finely chopped
½ lb. roasted cashews

Stir together cream cheese, cheddar, sweet red pepper and Larynx Lava, until well mixed. Chill cheese mixture for at least 30 minutes, if time allows. Just before serving, top with cashews. Serve with assorted crackers, sliced red and green apples, raw vegetables and extra Larynx Lava.

©Palmetto Pepper Potions •

Larynx Lava Butterbean & Mint Hummus with Roasted Cashews

1 lb. butterbeans (fresh or frozen)
1 quart water
1 lemon (juice and zest)
1/3 cup tahini (sesame paste)
3 TB extra virgin olive oil
10 sprigs of fresh spearmint (leaves removed from stems)
1 tsp. sea salt
1/4 cup Larynx Lava hot sauce
1/2 cup of roasted cashews (optional)

Heat one quart of water until boiling. Add butterbeans and cook for about six minutes, until tender. Drain butterbeans in a colander. Add butterbeans, juice and zest of one lemon, tahini, olive oil, spearmint leaves, sea salt and Larynx Lava to the bowl of a food processor. Puree mixture until smooth. Top with cashews, if desired. Serve with pretzel crisps, pita chips, cucumber rounds and baby carrots.

©Palmetto Pepper Potions •

Curry Chutney Cheese Ball

Another great recipe from Sallie Simpson!

2 (8 ounce) packages of cream cheese (fat free works well if desired)
2 teaspoons curry powder
1/2 teaspoon dry mustard
1/2 cup mango chutney, chopped
2 teaspoons Molten Golden
3 ounces slivered almonds, toasted

Mix all ingredients except almonds. Form into a ball and refrigerate several hours for flavors to blend. Cover cheese ball with almonds before serving with crackers and/or slices of fruit.

©Palmetto Pepper Potions •