Fruit Dip

Here are a few more recipes that were inspired by Katie's shower. One of my favorite appetizers is fruit and dip so of course I had to prepare some for the shower. Enjoy a few of my favorite fruit dip recipes. Remember, the key to a smooth and lump free dip is to thoroughly blend the cream cheese alone before adding the other ingredients.

Kim's Go To Fruit Dip
-8 ounces of cream cheese, softened
-3 T sugar
-1 cup sour cream
-1 t vanilla extract

Blend well and serve with fruit.

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Pizazzed Fruit Dip
-8 ounces of cream cheese, softened
-1/4 cup powdered sugar
-1 T sherry
-1 t vanilla
-1/2 cup cool whip

Blend well and serve with fruit.

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No Guilt Fruit Dip
-1 container fat free Cool Whip
-1 big box of sugar free vanilla pudding mix

Thaw cool whip and mix until well blended. Serve with fruit. This is a Weight Watcher's recipe.

Kim's Smoothies

Scott and I were addicted to smoothies back in our pre-kid days. While on vacation last week, he had a craving for one and it's now become part of our everyday breakfast routine again. The kids are loving them and beg for one in the morning. They are so easy and healthy. Plus, the kids LOVE pushing the on and off buttons on the blender for me. They will eat anything that they had a hand in making.

I've never followed a recipe, but wrote down some estimated ingredients for Scott's sake the other day and thought I'd also share with you.

-2 bananas
-2 cups orange juice
-3/4-1 cup of yogurt (I use plain low-fat yogurt, but you could also use greek yogurt. In a pinch, any flavor yogurt will do...this morning I used vanilla because I ran out of plain)
-2 cups frozen fruit
-1-2 T wheat germ
-1-2 T honey

Dump all your ingredients in a blender and blend until smooth. I always use frozen strawberries or blueberries, but I'm sure raspberries, peaches or other frozen fruit would work well too. You could also use fresh fruit but then would need to add some ice to your smoothie before blending. Makes about 4 cups.

All American Trifle

A little something in honor of Independence Day! It's super easy and yummy. Happy 4th of July!

-2 cups cold milk
-1 pkg. vanilla Jello pudding (4 serving size)
-1 pound cake, cut into 1/2" cubes
-2 cups strawberries, sliced
-1 cup blueberries
-1 tub Cool Whip topping

Pour milk into large bowl and add pudding mix. Beat with whisk until well blended. Place half of the cake cubes in a serving bowl (approx. 3 quart - I like to use a trifle dish) and top with half of each of the fruits. Spread all of pudding mixture over fruit. Repeat layers of cake and fruit. Top with Cool Whip. Refrigerate at least 1 hour before serving. Refrigerate any leftovers.

Strawberry Chicken Salad

-4 skinless & boneless chicken breast halves
-Raspberry Vinaigrette, divided
-8 cups mixed salad greens
-1 quart strawberries, sliced
-2 pears, sliced
-2 avocados, peeled and sliced
-½ small sweet onion, diced
-½ cup pecan halves, toasted

Combine chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour. Remove chicken from marinade, discarding marinade. Grill chicken covered with grill lid over medium-high heat (350 – 400 degrees) 4 minutes on each side or until done. I use my George Foreman grill! Let chicken stand 10 minutes; slice. Place salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

From the kitchen of Dori Spaulding.