were getting ready for Halloween

1. lay wrap on plate
2. Spread peanut butter on the wrap and then spread the jam on top. Place peeled banana in the middle.
3. Roll the banana and tortilla together. Slice into quarters.
4. Use white chocolate drops with a dab of dark food dye for eye as garnish.
5. It’s ok if these get messy and you get blood ( jam) everywhere!

1. Heat the white chocolate chips in one bowl (you can add ½ a teaspoon of coconut oil to the mix), until melted. Heat the semi sweet chocolate in another bowl, until melted.
2. Cut the banana in ½ inch slices.
3. Use a fork to dip each banana slice in the melted chocolate, allowing any excess chocolate to drip off. Place the chocolate coated bananas on a baking sheet lined with parchment paper. Place some candy eyes and a popsicle and place the baking sheet in the freezer to set, about 3 hours.

1. Cut banana in half lengthwise and then slice in half to make four quarters. Insert popsicle sticks into cut end of bananas, and freeze bananas on baking sheet lined with parchment paper for up to 2 hours.
2. When the bananas are frozen, place the white chocolate chips in a cup and melt in the microwave, stirring every 30 seconds.
3. Dip the bananas one at a time into the chocolate, scraping off the excess chocolate from the back of the banana, and place it on a cookie sheet lined with wax paper.
4. Quickly add the chocolate chips for the eyes before the chocolate hardens.

1. Cut the bananas in lengthwise. You can also slice them in half to make four quarters if you’d like to make them smaller. Place two chocolate chips towards to the top of the bananas to set the eyes.
2. Peel the tangerines and remove as much white pith as possible. Insert the cut celery and insert into the peeled tangerines.