angeldelight
08-02-2008, 12:00 PM
Dippers
It's amazing how quickly children will gobble up vegetables, as long as they are served with dip. Keep a bowl of carrots, celery, cucumbers and cherry tomatoes available for grabbing after school. Most of these dips
will also taste delicious with Pita Bread or tortilla triangles, French
bread, or large pretzel sticks.
Ranch Dip is a favorite, but you can experiment with others.
Mix a 16oz. container of lite sour cream with dry soup mixes like tomato, vegetable or onion. Allow the dip to blend over night or mix it up in the morning.
Cream Cheese Dip
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food.
Fruit Dips
Any of these dips taste delicious with apples, pears, bananas,
peaches or berries.
Fruit Dip #1
2 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar
2 teaspoons vanilla extract
Fruit dip #2
Combine cream cheese and crushed pineapple to the desired taste and consistency. This also tastes delicious when made made with
canned mandarin oranges instead of pineapple. Drain as much of the
fruit juice as possible to avoid a runny dip.
Fruit Dip # 3
Mix cream cheese, apple sauce a dash of cinnamon and brown sugar.
Keep in the refrigerator in an airtight container.
Baked Cheese Bites
2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Lightly grease a large cookie sheet.
In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling.
Place the slices onto the prepared cookie sheet, 1 inch apart.
Bake for 20 to 25 minutes until the bottoms of the coins are lightly
toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.
It's amazing how quickly children will gobble up vegetables, as long as they are served with dip. Keep a bowl of carrots, celery, cucumbers and cherry tomatoes available for grabbing after school. Most of these dips
will also taste delicious with Pita Bread or tortilla triangles, French
bread, or large pretzel sticks.
Ranch Dip is a favorite, but you can experiment with others.
Mix a 16oz. container of lite sour cream with dry soup mixes like tomato, vegetable or onion. Allow the dip to blend over night or mix it up in the morning.
Cream Cheese Dip
1 (8 ounce) package cream cheese with chives
1 (5 ounce) container sharp processed cheese food.
Fruit Dips
Any of these dips taste delicious with apples, pears, bananas,
peaches or berries.
Fruit Dip #1
2 (8 ounce) packages cream cheese, softened
1/2 cup brown sugar
2 teaspoons vanilla extract
Fruit dip #2
Combine cream cheese and crushed pineapple to the desired taste and consistency. This also tastes delicious when made made with
canned mandarin oranges instead of pineapple. Drain as much of the
fruit juice as possible to avoid a runny dip.
Fruit Dip # 3
Mix cream cheese, apple sauce a dash of cinnamon and brown sugar.
Keep in the refrigerator in an airtight container.
Baked Cheese Bites
2 cups sifted all-purpose flour
1 pinch salt
6 ounces shredded Cheddar cheese
1/2 cup butter, melted
DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C).
Lightly grease a large cookie sheet.
In a medium bowl, mix together the flour and salt. Stir in the cheddar cheese and melted butter to form a firm dough. Roll pieces of dough into ropes as big around as a penny. Slice into 1/4 inch pieces. You may need to chill the dough until firm for better rolling.
Place the slices onto the prepared cookie sheet, 1 inch apart.
Bake for 20 to 25 minutes until the bottoms of the coins are lightly
toasted and the tops are firm. Allow to cool completely before serving. Store in an airtight container at room temperature.