Sweet Fruit Dip

8 oz. Cream Cheese (soften)
3/4 c. Brown Sugar
1/2 c. Granulated Sugar
1 tsp. Vanilla

Mix until Fluffy. It seems to me that it is a little coarse, then smooths out the longer it sits. Try it and let me know.

Recipe: Marcie Cardon by way of Elaine Littlefield

Spinach Drink

Handful of Spinach (you decide)
1/3 can of frozen pineapple juice concentrate
1 banana
1 cup water
1 tray ice (if you want)

Blend it all up and Enjoy!

I make the recipe for one, and I half everything. I have also gotten quite creative and added different things and subtracted stuff.

Recipe: Gina Lyon

Mango Salsa Sundaes

The Pampered Chef ® Mango Salsa Sundaes Recipe

12 (8-inch) flour tortillas 1/4 cup sugar 1/2 teaspoon Pantry Korintje Cinnamon 2 tablespoons butter or margarine, melted 1 cup strawberries, hulled and finely diced 1 ripe mango, peeled and finely diced (see Cook's Tip) 1 kiwi, peeled and finely diced 1 lime 1/4 cup sliced almonds, coarsely chopped 1 jar (11.75 ounces) strawberry ice cream topping 3 cups vanilla ice cream

Preheat oven to 350°F. Trim tortillas to form triangles using Pizza Cutter; discard scraps. Cut a 1-inch slit in each side of triangles. Combine sugar and cinnamon in Flour/Sugar Shaker; mix well. Place butter in Prep Bowl; microwave on HIGH 20-30 seconds or until melted. Brush tortillas with butter using Pastry Brush; sprinkle with sugar mixture. Press tortillas into cups of 12-Cup Muffin Pan. Bake 18-20 minutes or until golden brown and crisp. Remove from oven; cool 5 minutes. Remove shells from pan to Stackable Cooling Rack; cool completely. Hull strawberries using Cook's Corer®; slice using Egg Slicer Plus®. Finely dice strawberries, mango and kiwi using Chef's Knife. Zest lime using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime using Juicer to measure 1 tablespoon juice. In Small Batter Bowl, combine lime zest, juice, strawberries, mango and kiwi; stir gently. Coarsely chop almonds using Food Chopper. For each sundae, spoon 2 tablespoons of the strawberry ice cream topping onto Simple Additions® Small Square. Place one tortilla shell onto sauce. Place one scoop ice cream into shell using Ice Cream Dipper. Top with fruit salsa using Medium Scoop. Sprinkle with almonds; serve immediately.

Yield: 12 servings

Nutrients per serving: Light: Calories 310, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 56 g, Protein 4 g, Sodium 140 mg, Fiber 2 g

Cook's Tip: To peel and finely dice a mango, use the Paring Knife to cut thin slices from both ends of the fruit. Stand fruit upright, stem end down, on Cutting Board. Using Utility Knife, carefully cut off peel from top to bottom. Slice off flesh alongside the large, flat pit; finely dice flesh. If desired, 1 cup finely diced fresh or canned peaches can be substituted for the mango.

© 2009 The Pampered Chef used under license.

ZipLoc Omlet

*ZIPLOC OMELET**
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*(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)*

*Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.**
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*Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.**
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*Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.**
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*Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.*

*Place the bags into rolling, boiling water for exactly 13 minutes [we did 15 minutes]. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.**
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*Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.**
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*Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece...*


*Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelet for a quick breakfast!!! no oil or fat needed very healthy for weight watchers, *

email from Wendy