Fruit Dip

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice


Directions
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/fruit-tray-with-fruit-dip-recipe/index.html?oc=linkback

The REAL Girls Trip Dip

I found the original recipe for Girls Trip Dip, and it has more of the actual quantities, so I thought I'd post it. I NEED this for when I shop and actually make it.

15 oz. can black eyed peas

11 oz can white shoe peg corn (shoe peg corn is hard to find, but worth it.)

2-3 chopped avocados (Kristin likes 1-2)

1/2 - 1 c. chopped, seeded tomato (that's about 2 of the on-the-vine small-ish tomatoes) (Kristin likes 2 huge tomatoes or 3-4 small tomatoes)

2/3 c. chopped fresh cilantro

2/3 c. chopped green onion

Dressing

1/4 c olive oil

1/4 c wine vinegar

2 cloves garlic (I use 1/8 cup regular olive oil and 1/8 cup garlic olive oil)

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. (Kristin uses about 1/2 to 3/4 of the dressing. I use it all)

Carmelized Tomato Bruchetta (GRILL)

1 Baguette

1 pt. cherry tomatoes halved

3/4 cup ricotta cheese

Olive Oil

Balsamic Vinegar

Fresh Basil leaves

Put cast iron skillet on grill to preheat for 8-10 minutes. Coat pan with 1.5T olive oil. Put cut tomatoes (cut side down-though I've never done this) in pan and close grill lid. (You don't really need to stir them or anything) Cook for 10-15 minutes until slightly blackened. Transfer tomatoes to a bowl and drizzle with balsamic.

Slice baguette diagonally and brush both sides of slices with olive oil. Place on grill to toast. Turn once to toast both sides. 1-3 min/side. (I put them on the top warming rack on the grill and toasted them there)

Put ricotta in bowl and drizzle with olive oil. Put shredded basil in another bowl. Build your own bruchetta with the toast, ricotta cheese, tomatoes and basil. YUM.

Really nice addition to a BBQ dinner....whatever it is.

Warm Cranberry-Walnut Brie

The Organic Kitchen

This delightful little appetizer is perfect for the holidays!


1 8 oz round Brie cheese
2 TB dried cranberries
1 tsp Herbes de Provence (available here at the Organic Kitchen)
1 tsp chopped walnuts, toasted
crackers
2 T Fresh Pomegranate seeds (optional)

Preheat oven to 350
Using a serrated knife, remove topmost rind from cheese; discard rind.
Place cheese cut side up, in a small ovenproof baking dish. Sprinkle with
cranberries and herbes de Provence.
Top evenly with nuts. Bake at 350 for 15 minutes or until cheese is soft
and warm. Sprinkle with fresh pom seeds (optional) Serve immediately
with crackers.

Girls Trip Dip

Girl's Trip Dip

15 oz. can black eyed peas

11 oz can white shoe peg corn (you can get this at Safeway)

chopped avocados

chopped, seeded tomato

2/3 c chopped fresh cilantro

1/2 c. chopped green onion

Dressing

1/4 c olive oil (I filled the 1/4 c with about 1/2 regular olive oil and 1/2 garlic olive oil)

1/4 c wine vinegar

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. I use about 1/2 to 3/4 of the dressing.

For the avocados and tomatos, just use as much or as little as you like. I'm not crazy about avocado so I use 1-2 but mom loves avocado so she uses 4. I love tomatos so I usually put 2 huge ones or 3-4 little ones but mom doesn't really like tomatos so she only uses 1 or 2.

Serve with tortilla chips.