Posted by Grandma Jeanne on November 30, 2009
Large strawberries, as many as desired.
8oz bag of chocolate chips (whichever flavor preferred)
wax paper
1. Wash the strawberries and let them dry on paper towels.
2. Place chocolate chips in microwavable bowl and microwave in 30 second intervals, stirring after each time, until completely liquid.
3. Dip strawberries into the chocolate and place on sheet of wax paper until dry.
Servings: 10 | Prep Time: 10 minutes
Posted by Grandma Jeanne on March 5, 2009
7 ounce jar marshmallow topping
1 tablespoon lemon juice
8 ounce package cream cheese
Blend together.
Use to dip strawberries, pineapple, blueberries, etc.
Yield: 2 cups
Posted by Grandma Jeanne on March 4, 2009
3/4 cup brown sugar
8 ounces sour cream
8 ounces cream cheese
8 ounces Cool Whip
6 ounces chopped unsalted peanuts
1/3 cup Kahlua
Fresh fruit
Combine all ingredients together except fruit. Refrigerate overnight.
Use fresh fruit to dip.
Posted by Grandma Jeanne on January 29, 2009
7 ounce jar marshmallow topping
1 tablespoon lemon juice
8 ounces cream cheese
Blend together.
Use to dip strawberries, pineapple, blueberries, apples, and other fruit.
Yield: 2 cups
Posted by Grandma Jeanne on December 19, 2008
3 pounds apples (favorites are Golden Delicious or Macintosh)
2 cups apple cider, apple juice, or water
1 cinnamon stick (optional)
1/4 cup granulated sugar (or Splenda)
1 tablespoon freshly squeezed lemon juice
Peel, core, and coarsely chop apples.
Put apple chunks in a large, heavy-bottomed saucepan.
Add apple cider, juice, or water and cinnamon stick.
Bring to a simmer over medium heat.
Lower heat to medium low, and stir with a wooden spoon. Cook for 20 to 30 minutes, stirring occasionally and checking to make sure apples are not scorching.
When apples are extremely tender and can be broken down to a chunky sauce with vigorous stirring, remove from heat.
Remove cinnamon stick.
Let cool for a few minutes, and then add sugar, a large pinch of salt, and lemon juice.
Beat apples with a wooden spoon until desired consistency is reached.
Let cool.
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