Creamy Peanut Butter Dip~by Kelsey

So this is a "healthy" recipe.  Don't make it to serve at a party and impress everyone.  It IS good for your own snack or lunch when you are watching what you eat.  I made it for apple dip, and I did like it.  It's just not as good as the cream cheese and marshmallow apple dip.  ;)

Ingredients:
5 oz nonfat greek vanilla yogurt
2 tbspoons peanut butter
1/2 tbspoon honey
dash of cinnamon

Dip apples, bananas, etc in it.  I thought it tasted better after sitting overnight in the fridge.

Green Apple Dip~by Kelsey

From the Bring 'Em On Home cook book.

Ingredients:
8 oz cream cheese
Jar of marshmallow cream
Granny Smith apples, cut into wedges

Mix the cream cheese and marshmallow cream.  Dip the apples or other fruits. 

24-Hour Fruit Salad~by Kelsey

I got this recipe from Grandma Jessie.

Ingredients:
6 oz cream cheese
1/2 cup mayonnaise
1 apple
3-4 bananas
1 can pineapple chunks
2 cans mandarin oranges
1 can fruit cocktail
2 cups mini-marshmallows
1/2 pint whipping cream

Mix cream cheese and mayonnaise.  Add all ingredients except the marshmallows and whipping cream.  Whip cream, fold in marshmallows.  Fold marshmallow/cream mixture into the fruit.  Let sit in the fridge overnight.

Fruit Pizza ~ by Sarah

This recipe came from Pioneer Cookbook, a compilation of recipes from people in the North Powder area.  Our family has been enjoying this recipe for years!

Sugar Cookie Crust:
3/4 c. butter
1 c. sugar
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. salt
1 t. baking powder

Put butter in bowl.  Add sugar.  Squish with fork.  Add 2 eggs and vanilla.  Blend in remaining ingredients.  Chill 1 hour.  Spread out on pizza pan.  Bake at 400 degrees for about 8 minutes or until the edges are brown.  Cool completely.

Topping:
8 oz. cream cheese
1 c. powdered sugar
1/2 t. vanilla
1/2 of an 8 oz. container of Cool Whip
1/2 c. frozen orange juice, diluted only 1/2 as directed on can
1/4 c. lemon juice
1/2 c. sugar
3 T. cornstarch
3/4 c. water
assorted fruit slices

Directions:
Blend until smooth the cream cheese, powdered sugar, vanilla, and Cool Whip.  Spread evenly over cooled crust.

Give your son the beater to lick:

Place any desired fruit pieces on the filling.  I used strawberries, peaches, and blueberries since that was what the fruit stand had.  We've used huckleberries, bananas, and kiwis, too.

For the glaze, cook until clear and thickened the orange juice, lemon juice, sugar, cornstarch and water.  Cool and pour over the fruit.  (The can be made ahead and refrigerated.)  You are likely to have quite a bit of this left over!

Serve to your bratty younger sister when she finally comes home from Germany.

Fruit Salad ~ by Sarah

I got this recipe for a simple, refreshing, delicious fruit salad when I was at a baby shower for my friend, Miriah. Even though every single food item at the shower was delicious, we all kept heading back into the kitchen to fill our plates back up with this. As soon as strawberries are somewhat in season, this is in my fridge a lot!  As a bonus, I make it with Splenda, not sugar, so it's sugar-free!

Here's what you need:

2 green apples (I like Granny Smith)
2 red apples (I like pink lady)
a carton of strawberries
two ripe pears (peeled)
one lemon
one packet of Splenda sugar substitute

Directions:
Start by quartering the strawberries into a medium-sized bowl.  Next, cut the apples into bite-sized pieces and add to the bowl.  (Don't peel them.)  I use my apple slicing gizmo to get nice, uniform slices and then I dice the slices.  Peel the pears and the cut them into bite-sized pieces (I also use my apple slicer with them).

Next is the secret ingredient that makes people think I'm weird when they see me doing it, but, believe me, it's what makes this salad so good.  Zest the peel of the lime into the bowl.  I don't have a zester, so I use the small holes on my cheese grater and it works great.  If you don't have a small-holed cheese grater, I have used a paring knife with success when in a pinch.

 

Next, cut the lime in half and squeeze the juice from both halves into the bowl.  Add the packet of Splenda and mix well.  Taste it.  If it seems too sour, add another packet of Splenda.  I like mine kind of tart, so one is always enough for me.

She loves it.  Gavin spits it out and makes a sour face.

*Note:  This does not keep more than a day or two in the fridge (especially the pears--they get very mushy).  If you're not going to eat it all in a day or two, you can lessen the amount by using just one pear, one red apple, and one green apple.  (I still use all the strawberries, lime, and Splenda.)