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Article
Chips & Dip, Dessert Style
Author: Kori Puckett
Email: recipes@koripuckett.com
Word Count: 330
Formatted: 65 cpl
Category: Food & Wine/Recipes/Hobbies
Copyright Date: 2004
Web Address: www.koripuckett.com/just-desserts
Applebees and Chilis have been my two favorite restaurants ever
since I was a kid. I can't remember if it was Applebees or
Chili's that had the vanilla ice cream scoop with nuts, fudge
and a cherry on top sitting in the middle of cinnamon chips in
the shape of tortilla wedges. That was one of my favorite
desserts. No matter how full I was, I always ordered that dessert.
Thinking about this made me get a bit nostalgic and I wondered
if there was a way I could re-create that recipe. I searched on
the Internet, and sure enough I found what I was looking for. So
here's what I call Dessert Style Chips & Dip. :-)
Preheat oven to 350 Fahrenheit. Coat each side of each tortilla
with cooking spray. Cut into wedges and arrange in a single
layer on a large baking sheet. Sprinkle wedges with desired
amount of sugar/cinnamon and spray again with cooking spray.
Bake in oven for 8 to 10 minutes (ovens may vary). Repeat with
any remaining tortilla wedges, and allow to cool for approximately 15 minutes. Serve with any flavor ice cream you
want.
Or alternatively, you can serve it with fruit and spice mixture
called Fruit Salsa/Dip. In a large bowl, mix:
2 kiwis (peeled and dried),
2 apples (peeled, cored, and dried),
1 (8 ounce) package of raspberries,
1 pound of strawberries,
2 tablespoons of white sugar,
1 tablespoon of brown sugar,
3 tablespoons of fruit preserves (any flavor)
and cover and chill in refrigerator for 15 minutes.
Here's a great tip I got from one of my YJD subscribers: if you
don't want to use sugar, or you want to cut down on the
calories, you can substitute Splenda (or your other favorite
sugar substitute) instead. This can work for can apply to other
dessert recipes containing sugar as well.
In a small mixing bowl combine all ingredients and mash together into a
paste. After grilling steaks, spread over meat just before serving.
Yield:
"1/4 cup"
2 cans Mexican Rotel
1 can Reg. Rotel
2 cans jalapeno salsa, (look for this with the Mexican foods, they only
come in one size here,
the label is green and white, it looks like authentic Mexican food)
1 bunch of cilantro
2 bunches of green onions
1 tsp. garlic powder, or more to suit your own taste
1/2 tsp. season salt
10 Roma Tomatoes
1 tbs. vinegar
I put this all in a food processor a little at a time, and chop it up. I
have also made this by chopping coarsely with a knife, depends on your own
preference, I have kids that don't like chunks so I do mine in the
processor. Mix well and let sit a bit for the flavors to enhance. This is
pretty spicy, if you wanted I suppose you could cut back on some of the
rotel or jalapeno salsa.... just in case you are a gringo :)
2 cans black-eyed peas, drained (I used Trappery's with Jalapenos)
1 red bell pepper, chopped
1 red onion, chopped
2 or 3 cloves of garlic, minced
2 carrots, shredded
1/2 cup black olives, sliced
8 oz. Feta cheese
Fresh dill
Fresh Italian parsley
1 teaspoon ground cumin
2 tablespoons olive oil
1 tablespoon lemon juice
Mix together: Let it sit for a couple of hours to let the flavors blend.
Serve at room temperature.
1 stick (1/2 cup) butter -- melted
3 cloves garlic
5 Vidalia Onions
1 Pint sour cream
1 sleeve HIHO Crackers -- crushed (I used Town House)
Melt butter in skillet. Sauté garlic. Add onions and
sauté until tender and transparent... you'll need to
add slowly to allow room in the skillet. Transfer to
large mixing bowl. Add sour cream to onions to taste.
Layer into a well oiled (I used cooking spray) casserole dish with crushed
crackers, onion mixture, crackers... until filled. Bake at 350 degrees for
about 1 hour.
My friend who gave me this recipe swears you have to use Vidalias. It may
be heretical, but Maui or Texas Sweets would work well too.
