Fresh Fruit with Honey-Yogurt Dip

2 cups vanilla yogurt
1/2 cup honey
1 teaspoon ground cinnamon
Assorted fresh fruit, cut into wedges or bite-size pieces

Combine the yogurt, honey, and cinnamon in a small bowl. Stir to mix.

Serve with fresh sliced bananas, apples, pineapple, and strawberries.

Makes 2 cups.

Taco Dip

2 cans bean dip
2 cartons avocado dip
1 cup sour cream
1 package taco seaconing mix
1 bunch dhopped green onions
3 tomatoes, chopped and drained
1 large can black olives, chopped and drained
8 oz. grated Cheddar cheese

Layer the ingredients in order in a 13″x9″ glass baking pan and refrigerate until ready to serve. Serve with tortilla chips.

Mini Barbecue Sandwiches

1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
mini hamburger buns

Place pork roast in a lightly greased (or use a crockpot liner) 3 1/2 to 5-quart slow cooker.

Combine onion, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on low for 7 to 9 hours. Using two forks, shred pork (this is very easy with crockpot-cooked pork).

Serve on mini buns.

Roquefort Dip

2 Tbls. Roquefort or blue cheese, room temperature
2 cups sour cream
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
Assorted vegetables for dipping

In medium bowl, mash Roquefort with a fork. Add remaining ingredients, except for the vegetable dippers, and blend thoroughly.

Refrigerate 1 hour.

Makes 2 cups.

Tasty Chicken Skewers

3 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon corn oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
2 boneless, skinless chicken breast halves
8 Bamboo skewers

Make the marinade by combining the soy sauce, brown sugar, oil, ginger, garlic powder and black pepper in a ceramic or plastic bowl. (I like using a large Ziploc bag, it makes marinating easier.)

Cut the chicken into strips 1/2 inch wide and 2 inches long. Add the chicken to the marinade and keep in the refrigerator for 1 to 2 hours. Soak the skewers in water during this time.

Thread the chicken onto the skewers and discarde the marinade. Broil the chicken in the oven for about 3-4 minutes, turn and continue broiling until chicken has turned white and just begins to brown.

Serve immediately.

This entry was posted on Wednesday, May 2nd, 2007 at 10:41 am and is filed under Appetizers and Dips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.