FRUIT WITH CANNOLI CREAM 1 cup part-skim ricotta cheese 1/ 3 cup sugar 3/ 4 teaspoon orange zest 3 tablespoons orange juice 2 tablespoons mini chocolate chips 1 apple, cored and cut into 8 wedges 1 pear, cored and cut into 8 wedges 1 plum, pitted and cut into 8 wedges 1 pint strawberries, hulled In a blender or food processor, combine the cheese, sugar, orange peel and orange juice and process until smooth. Transfer the mixture to a bowl and fold in 1 tablespoon of the chocolate chips. Place the fruit on a platter and spoon the ricotta mixture over it. Sprinkle with remaining chocolate chips, and serve. NOTE: You can also arrange the fruit in four large goblets or wine glasses and top each portion with some of the sauce and chips. Other fresh fruits can be substituted. Apricots, raspberries and blueberries are all good in this recipe.

Dips, dips and another dip! Years ago i self-appointed to be the designated chef at family gatherings...both families, and full of real, imagined, self-inflicted, moral, or just plain attention seeking dietary needs. (one year my niece and nephew, 6yrs and 12, announced vegan, lol) For game-side i would make dips with every dipper veg available. I ended up getting the list for different diets and made stuff up. Actually ended up being not much different than what we eat with a few adjustments...for example, a humus without beans.... 4 cups peeled & chopped raw zucchini 2 cups roasted califlower, chopped (optional) 3/4 cups tahini (sesame paste) 1/2 cup fresh lemon or lime juice 1/4 cup olive oil 4 cloves of garlic, peeled 2 teaspoons kosher salt (or to taste) 1 Tbl ground cumin tender center with leaves of celery cilantro with stems, to taste -puree in blender A salsa, a bana coda, a goat cheese pesto dip...i use my harvested roasted toms with veggies from the freezer and add lime, cilantro, and red onion when thawed for salsa. I have even included the recipe under the serving bowls, lol. So tired of all the questions of ingredients,...(after a few days when everyone turns kook.) Cooking keeps me out of the chatter for the most part. I make a ton of each, have serving bowls prepped and ready but have back-up quarts for re-filling if needed. (and good left-overs if one dip is not so popular) I like the chicken strips on skewers idea and maybe shrimp. Prepped ahead and popped in the oven if something warm is needed. With a nice Asian nutty sauce. (roasted pumpkin seeds?) A family favorite is tortilla pizza. Low carb, gluten-free, this and that tortilla options in a health food store. Many options for toppings and can be chosen for each diet individually. I prep all ahead in the morning...onions mushrooms simmered, roasted peppers and veg, a variety of cheeses, different meats...a mandoline is key for a thin edge of potato or sweet potato. The tortilla is thin and gets crispy quickly. Not a dough thick pizza...more about the toppings. Seems to please everyone no mater the diet issues. A prosciutto roll up with cheese and veg on parchment is a no crust option. This one is asparagus, mozz, tom and arugula with pesto under the thin potato edge. -my personal favorite is onion, gorgonzola, prosciutto, artichoke heart with an egg, (broken yolk) cracked on top. : )...with a pesto potato edge. This post was edited by sleevendog on Mon, Sep 16, 13 at 1:04

I was having Sweet Potato Fries at the Wayside Grill in Mount Shasta, CA which were served with a dip. I asked the waitress for the recipe and she said if I could guess one of the ingredients she would tell me. I guessed Mayo and she gave me the other one which was Honey... I mixed this together at home until I got the color and taste as described by smcanlis.

Some of these I got from here! My favourites are the coconut one and of course the chocolate (minus Kahlua - I add a drop or two of chocolate essence instead). Caramel Dip for Apples: 250-g cream cheese, softened 3/4 cup brown sugar, packed 1 cup dry roasted peanuts Combine all ingredients and mix well. Caramel Fruit Dip: 1 cup sour cream 1 tablespoon brown sugar 1 tablespoon Kahlua (optional) Combine all ingredients Add more brown sugar if the Kahlua is omitted. Chocolate Fruit Dip 250g vanilla yoghurt 1/3 cup brown sugar, packed 1 tablespoon cocoa 1/2 teaspoon vanilla pinch ground cinnamon Combine all ingredients except fruit in small bowl; stir with whisk until smooth. Cover and refrigerate until well chilled. Cinnamon Fruit Dip: 1 cup sour cream 2 tablespoons brown sugar 1 teaspoon cinnamon Combine all ingredients, mix well. Cover refrigerate 2 hours to blend flavours. Citrus Fruit Dip: 1 egg, beaten 1/2 cup sugar 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 2 tablespoons lemon juice 600ml cream, whipped Cook and stir over low heat 5 minutes until very thick. Cool well. Fold cooled ingredients into whipped cream. Coconut Dip: 2/3 cup sour cream 1/3 cup coconut cream 1/3 cup firmly packed brown sugar Mix together. Use as a dip for fruits such as orange sections, fresh pineapple spears, fresh figs, apricots or banana slices. Cream Cheese Fruit Dip: 250g cream cheese, softened 3 tablespoons sugar 1 cup sour cream 1 teaspoon vanilla Combine all ingredients and beat until smooth and creamy. Variations: Stir in 1 cup pureed raspberries or other berries. Or, add grated rind of 1 lemon, 1 tablespoon lemon juice, and 1 extra tablespoon sugar. Honey Almond Dip: 2/3 cup vanilla yoghurt 3 tablespoons toasted slivered almonds, finely chopped 2 1/2 tablespoons honey Whisk all ingredients until smooth. Honey Fruit Dip: 250g cream cheese, softened 1 teaspoon lemon or lime juice 3-4 tablespoons honey Beat cream cheese with juice. Sweeten to taste with honey. Chill. Lemon Cream Fruit Dip: 2 eggs 1 cup sugar 1/3 cup lemon juice 1 tablespoon cornflour 1/2 cup water 1 teaspoon vanilla 1 cup cream, whipped Beat together the eggs, 1/2 cup sugar and lemon juice. In a saucepan, combine remaining 1/2 cup sugar and cornflour. Stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla, cool. Fold in whipped cream. Lemon Poppyseed Dip: 2/3 cup sour cream 4 teaspoons honey 1 tablespoon lemon juice 1 tablespoon poppyseeds 1 teaspoon finely grated lemon peel Combine all ingredients and whisk until smooth. Rum Sour Cream Dip: 2 cups sour cream 2/3 cup brown sugar 2 tablespoons dark rum 1 tablespoon Grand Marnier Combine ingredients, blending thoroughly. Serve chilled. Strawberry Cream Dip: 1/2 cup sour cream 1/4 cup strawberry preserves Combine sour cream and preserves. Whisk until smooth.