Lion House Fruit Dip

Lately I can't eat anything but fruit.  This dip is fantabulous and helps the rest of my family force down as much fruit as I do.  It's a really pretty light pink color.  It would be lovely at a shower or for a special breakfast.

Lion House Fruit Dip
8 oz strawberry cream cheese spread
7 oz jar marshmallow cream
1 Tbsp orange juice
1 Tbsp lemon juice (sometimes I just mix in a few Tbsp of lemon yogurt)

In a mixing bowl, beat together all ingredients until smooth.  Refrigerate before serving with fresh fruit.  Makes about 2 cups.  Our favorite fruits are sliced apples, pears, oranges, peaches, pineapple, strawberries, grapes, and raspberries.

Aunt Kathy's Debut Post...

Aunt Kathy's Black-Eyed Pea Dip
1 15-ounce can black-eyed peas (drain and rinse)
1 teaspoon seasoned salt
2 Tablespoons minced onion
1 Tablespoon diced jalapeno pepper
1 Tablespoon jalapeno juice
1 1/2 cups grated sharp Tillamook cheddar cheese
1/4 cup butter
1 3ounce can deviled ham
3 ounces grated mozzarella cheese
Cook peas two minutes and drain. Lightly mash peas and mix with salt, and mix with next 6 ingredients. Pour into a 9-inch round baking dish. Top with mozzarella cheese. Bake at 350 degrees for 25 minutes. Serve warm with chips, crackers and veggies. Enjoy!

Hommos Dip from Jerusalem

Sorry Mandy! It has taken me months to remember to finally post this recipe! The best hummus I have ever had was in Galilee. The chef told me it was just garbonzo beans, olive oil and garlic. This recipe is from our chef at the Jerusalem Center, Nassar. He was totally awesome! I am typing this recipe exactly how he did. You'll get a kick out of his grammer!

Hommos Dip
1 c chick peas
1/2 c tahenny
1/2 c lemon juice
3 cloves garlic
clean, wash, and soak one cup of hommos over night. Drain and cover with cold water and boil until soft. pass through vegi mincer. add the tahenny sauce as follows: measure tahenny in a seperate deep bowl, mix with a little of the water in which the hommos has been boiled. add lemon juice and crushed garlic. pour over hommos and add salt to taste. serve in a flat dish and garinsh with minced parsley and a little oil.

If you want any more recipes from Nassar he gave me quite a few. Let me know!

April Fool's Sushi, Smutz, and Fruit Dip

This is probably not the best thing to make for Enrichment but I think it would be super fun to do with your kiddies!
It's just green fruit roll-ups, gummy worms, and warm rice crispy treats! Cute huh?!

Anyways, I realized as I searched for a recipe for Beth that I too am lacking in the appetizer area so I hope some more of you post some lovelies to try! This is a recipe that my mom's sister made when we were kids. I always liked it.

Smutz
1 Cup Diced Celery
1 Cup Diced Onion
1 Cup Diced Green Peppers
1 Cup Shredded Cheese (Mild Cheddar)
1 Cup Frozen Peas
¾ Cup Bacon Bits
1 Cup Mayonnaise

Combine all the ingredients and let sit in refrigerator for at least 4 hours. Serve with nacho cheese flavored Dorito brand tortilla chips.

I'm not sure what type of ladies are in your group...mine would go through 5 or 6 bags of Nachos! Yours might like this light fruit dip/crepe filling a little better!

Fruit Dip/Crepe Filling
Berry flavored cream cheese
Cool whip
Powdered sugar

Good Luck Beth!

-Starving in Seattle
(Emily)

A Meal To Write Home About...

Hey all, it's Di! We had the missionaries over for dinner, and we had a Mexican Feast! I thought I would post what we had in honor of Cinco de Mayo (sp?) tomorrow!
We had Chicken Enchiladas!
This is how I made them. You'll need:
Corn tortillas
1 Bag Frozen Boneless, skinless chicken breasts
1 small jar or 2 cups of salsa
Chicken taco seasoning (or just regular taco seasoning)
3 c. sour cream, divided
chopped onions (I prefer green)
3 cans cream of chicken soup
Shredded pepper jack cheese
Shredded cheddar cheese
1/2 c. milk
1 minced garlic clove

Follow the directions for Beth's crock pot chicken that she posted previously only with larger portions. The one where you add chicken, salsa, taco seasoning to a crock pot. So, when it's all done cooking and you add the sour cream, add one cup of sour cream instead of 1/4 cup, and also add a can of cream of chicken soup. If it's too dry, add some milk. This is the filling for the enchiladas.
Next, saute the onion and garlic with a little oil in a pot. When it's soft, add 2 cans cream of chicken soup and 2 cups of sour cream and 1/2 c milk. This is your sauce.
Assemble the enchiladas in a greased 9x13 baking dish by spooning the filling into the corn tortillas, sprinkle in some pepper jack cheese and roll them up (my tortillas always break apart, just smoosh them down or something). When you are finished rolling, pour the sauce over the top and sprinkle with cheddar cheese. Bake at 350 for 30 minutes.

I'm sorry I don't have measurements. I just throw it all together, and a lot of times there is leftover filling and sauce, so I make a smaller pan and freeze it.

We also had chips and Salsa. Here is my Pantry Salsa...
3 cans diced tomatoes (with or without chilies)
1/2 can jalapenos or one cut up jalapeno pepper
4 diced green onions or 1/2 a regular onion
1 cup of cilantro or parsley (cilantro is obviously better)
Juice of one lime
1 minced garlic clove
3 drops of hot sauce like Tabasco
1 t. salt
1/2 t. pepper

Throw all the ingredients into a food processor or blender and mix until desired consistency. Play around with the spice. If you don't like spicy then add fewer drops of hot sauce. Remember, you can always add more heat, but you can't take it away!

We also had salad and corn and for dessert, we had Adrianne's Mexican Cheesecake with strawberries and whipped cream! MMMmmmmmmmmm!! The above are pictures of Adrianne's cheesecake, so you know we really tried it! Post more, girlfriend! And of our Elders enjoying dessert!