Taffy Apple Dip

This past weekend I went to a baby shower in which the attendees were all asked to bring a dessert or an appetizer. The "potluck" idea of everyone bringing something is so helpful to the hostess. I made this dip, which I adapted from a recipe I found in one of my Taste of Home cookbooks. It is very easy, and children friendly, since I new there were going to be young kids attending, but the adults really seemed to appreciate the addition of fresh fruit to the usual high-sugar, dessert-ladened table. Yes, it is sweet, but not like the cookies and cakes, and don't we feel just a little bit better about eating dessert when there is fruit involved? Blessings...

Recipe:

1 package (8 ounces) low-fat cream cheese, softened
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
6 or more apples, cut into wedges

1. In a small bowl, beat cream cheese, brown sugar and vanilla until smooth with an electric mixer.
2. Pour dip into a serving dish and place the dish on a platter; surround with apple wedges.

Chocolate Chip Pancakes

This past Sunday I made these pancakes for our breakfast and I was reminded of how good they are. When I first heard of chocolate chip pancakes, I thought, YUK. But, then I found this recipe in a "Taste of Home" cookbook and decided to give it a try. We really like them, and they are very easy to prepare. In fact, the recipe is so simple that I would encourage going to the kitchen with a child or grandchild to do some cooking together. I hope you will give them a try when time allows in your schedule. Blessings...

Recipe:

2 cups all-purpose flour

1/4 cup sugar

2 tablespoons baking powder

1 teaspoon salt

2 eggs

1-1/2 cups milk

1/4 cup vegetable oil

1/2 cup miniature chocolate chips

1. In a bowl, combine the flour, sugar, baking powder and salt.

2. In another bowl, using a fork, mix eggs, milk and oil until combined.

3. Add egg mixture to the dry ingredients and mix well.

4. Stir in the chocolate chips.

5. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

6. Serve with butter and maple syrup

Yield: 6 servings

Note: the recipe can easily be cut in half for 2 to 3 servings.

This recipe was written with a Cinnamon Honey Syrup that I will pass along, but I will also admit that I have never made it as it looks way too sweet for our tastes. We love pure maple syrup.

1 cup honey

1/2 cup butter or margarine, cubed

1 to 2 teaspoons ground cinnamon

Combine the syrup ingredients in a 2-cup microwave-safe bowl. Microwave, uncovered, on high until butter is melted and syrup is hot, stirring occasionally.

Taco Salad

Years ago when we lived in the Aptos/Santa Cruz area of California, I clipped this recipe out of our local newspaper. There are many variations of taco salad available but I think this one is particularly good and, it has always been a family favorite that we often enjoy. Other salad dressings may be used, of course, but we sure like the one printed here. Blessings...

Recipe:

½ - ¾ pound ground beef
1 small head lettuce, shredded (amount appropriate for number of diners)
2 cups corn chips – broken
1 15-ounce can kidney beans, rinsed and drained
1 cup shredded sharp cheddar cheese
1 tomato, diced
1 avocado, peeled and diced
½ cup chopped green onion
½ cup sliced olives

1. Lightly brown beef. Drain; season with salt and pepper.
2. Combine all ingredients in a large serving bowl.

Dressing:
1/3 cup vegetable oil
3 tablespoons apple cider vinegar
1-2 tablespoons taco sauce
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon dry mustard

Combine all ingredients in a small bowl and whisk until completely blended. Pour over salad and toss. All the dressing may not be needed, recipe makes about ½ cup. Serve the salad immediately.

Yield: 6 servings

Cocoa Mousse Pie

This recipe is a simple and delicious way to get a pie on the table for dessert. It is rich, but with the low-fat version, it is not guilt ridden. Blessings...

Recipe:

1 package (3 oz.) cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
¼ cup milk
1 tsp. vanilla extract
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker or chocolate cookie crust (9 inch size)

1. In a mixing bowl, beat cream cheese, sugar and cocoa until well combined.
2. Add milk and vanilla and beat until smooth. Using spatula or wooden spoon, fold in whipped topping; pour into crust.
3. Cover and refrigerate until serving time.
Yield: 6-8 servings

Low-fat version: Use low-fat cream cheese and milk, and fat-free whipped topping.

Cranberry - Orange Salad

This salad is so easy to prepare, and the recipe can easily be doubled, if needed. Blessings...

Recipe:

1- 3 oz. package orange gelatin (lemon can also be used)
1 cup boiling water
1 cup (8 oz.) whole-berry cranberry sauce
1 large, or 2 small, oranges, peeled and sectioned

1. Dissolve gelatin in the boiling water; add cranberry sauce and whisk until the sauce is melted and combined.
2. Chill until slightly thickened, about an hour
3. Add oranges and stir to combine.
4. Pour into a 4 cup mold or serving dish. Chill until firm

Yield: 4 servings
Tip: If oranges are unavailable, use 1 cup mandarin oranges, well drained. I also will sometimes add a bit of finely sliced celery and chopped pecans.

Easy Cranberry-Peach Crisp

One day last week, when I wondered into my pantry, a can of cranberry sauce caught my eye. Since it is August, and miserably hot, I was not thinking of a holiday meal, but rather, "how old is that can of cranberries?" I picked up the can and read the "use by" date to find out that it would be past its prime this month. Since I had fresh peaches in the refrigerator this dessert recipe came to my mind; so I made it for dinner. It's easy, fast and tastes great with a little vanilla ice cream on top, or not.

This recipe uses half the can of cranberry, so tomorrow I'll share a wonderfully easy jello salad that will finish off the can. My family loves cranberries so I use them year around in our meals, especially in cool and refreshing salads. Blessings...

Recipe:

1-1/2 cups peeled, sliced fresh peaches
8 ounces (1 cup) whole-berry cranberry sauce
1/4 cup packed light brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned oats
1/4 teaspoon apple pie spice
2 tablespoons butter, melted

1. Arrange sliced peaches in a buttered 1-quart casserole dish or 9" pie plate. Stir cranberry
sauce with a fork to break the mixture up and spoon over the peaches.
2. Combine brown sugar, flour, oats and apple pie spice in a small bowl. Spoon over fruit.
3. Drizzle the melted butter over the topping.
4. Bake, uncovered, in a 400 degree oven for 20 to 25 minutes or until the peaches are fork
tender and the topping is nicely browned.

Yield: 4 servings
273 calories per serving without ice cream