Need something spooky to eat while you bunker down? Use the whole zombie and spice up dinner time. The kids will love it.

[4 Servings | 5 Minute Prep Time | 10 Minute Cook Time]

Instructions

1. In skillet over medium heat, add butter and cream cheese. Stir until melted, about 1-2 minutes.

2. Add corn, bell pepper, serrano pepper, chili powder and paprika. Stir then cook 2 minutes until heated through. Add cheese and stir until melted, about 1-2 minutes more.

3. Spoon back into cups and serve.

 

Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese
• 4 vegetable cups (4 oz.) Libby’s Whole Kernel Sweet Corn, drained
• 1/3 cup diced red bell pepper
• 1 small serrano pepper, seeded and diced
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 cup shredded cheddar cheese

How do you outlast the zombie horde? Hope, wit, blunt instruments and a pantry prepped with fresh-canned, nutritious Libby’s Vegetables. Don’t wait till ghouls are moon-walking on your autumn mums. Get stocked and loaded today with these Libby’s favorites:

• FRENCH-STYLE GREEN BEANS
• ITALIAN-CUT GREEN BEANS
• REGULAR GREEN BEANS
• WAX BEANS
• CRISPY SAUERKRAUT
• SLICED POTATOES
• PEAS & CARROTS
• PEAS
• CARROTS
• CORN (BIG)
• CORN (LIL)
• LIMA BEANS
• SLICED BEETS
• CUT BEETS
• SMALL BEETS (WHOLE)

 

 

More zombie news is coming throughout the next couple of weeks. At this point, stay inside, lock your doors, but make sure your pantry is fully stocked.

Trying to outlast a zombie apocalypse but still need something to feed your kids with veggies in it? Look no further than our “Blood Red Muffins” made with real “blood”, I mean beets.

[12 Servings | 10 Minute Prep Time | 20 Minute Cook Time]

Ingredients

• 1 can (15 oz.) Libby’s Small Whole Beets
• 2 cups flour
• 2/3 cups sugar
• 1/2 cup chopped walnuts (optional)
• 1 tablespoon cocoa powder
• 2 teaspoons cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 1/4 cup canola or vegetable oil

 

Instructions

1. Preheat oven 375°F.  Spray bottoms only of 12-count muffin tin with nonstick cooking spray or line with paper baking cups.

2. In food processor or blender, puree beets and liquid until smooth; set aside.

3. In large bowl, mix together flour, sugar, walnuts, cocoa, cinnamon, baking powder and baking soda.  Add in puréed beets, egg and oil; mix well.  Spoon batter evenly into muffin cups.

4. Bake 18 to 20 minutes or until wooden toothpick inserted in center comes out clean.  Cool muffins in pan on wire rack 5 minutes; remove from pan.

 

 

@not_thenanny and her kids may never be able to find their shoes on their own, but with fresh-canned Libby’s Vegetables, we can find a way to outlast a zombie invasion together.