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Vanilla-Yogurt Fruit Dip!
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.
You’ll be sweet on this vanilla and brown sugar-scented yogurt dip, and it’s sure to help your family get their daily servings of fresh fruit. Berries, bananas, nectarines, melon, and mixed fruit go wonderfully with this delightful dip.
Ingredients
- 1 cup (250 mL) plain yogurt
- 2 tablespoons (30 mL) brown sugar
- 1 teaspoon (5 mL) vanilla extract
- Fruit slices, sections, chunks or whole berries
Cooking Instructions
- Place a paper coffee filter in a small strainer or filter holder set over a cup or bowl. Spoon the yogurt into the filter and let drain, refrigerated, for one hour (or more). This will drain out some of the liquid for a richer and more creamy dip. The longer you drain, the thicker the yogurt becomes. (You can omit this step if you’re in a hurry — the dip won’t be quite so thick but will still taste delicious.)
- Dump drained yogurt into a small bowl. Add the brown sugar and vanilla, stirring until the sugar is dissolved.
- Serve with desired fruit.
How younger siblings can help
Stir the sugar and vanilla into the yogurt.
Prepare and arrange the fruit for dipping
Warm Chicken Salad!
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.
This tasty twist on chicken salad tosses together tender chicken, eggs and pimientos in a creamy vinaigrette sprinkled with shreds of Cheddar, slivered almonds and crushed potato chips for a unique side salad unlike any other.
Ingredients
- 4 skinless, boneless chicken breast halves
- 4 hard-cooked eggs, sliced
- 2 cups chopped celery
- 3/4 cup creamy salad dressing
- 3/4 (10.75 ounce) can condensed cream of chicken soup
- 1 (4 ounce) jar diced pimientos, drained
- 2 tablespoons orange juice
- 1 teaspoon onion salt
- 1/2 teaspoon poultry seasoning
- 1-1/2 cups shredded sharp Cheddar cheese
- 1-1/2 cups crushed potato chips
- 1/2 cup blanched slivered almonds
Cooking Instructions
- Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
- In a large bowl combine chicken, eggs, celery, salad dressing, soup, pimientos, orange juice, onion salt and poultry seasoning. Mix well and spread mixture into a 9×13-inch baking dish. Sprinkle with cheese, potato chips and almonds. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake casserole in preheated oven for 45 minutes.
Preparation Time: 45 min.
Cooking Time: 45 min.
Ready In: 1 hour 30 min.
Servings: 6
Cheesy Potato Casserole!
•No touching knives or the stove
•Do not touch any appliances without adult supervision.
•Always wash your hands before handling food.
Hearty hashbrowns smothered in a creamy cheese sauce and studded with smoky bacon bits are simple and satisfying in this comforting casserole that pairs perfectly with turkey and all the trimmings.
Ingredients
- 1 pound processed cheese
- 2 cups mayonnaise
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 1 white onion, chopped
- 1 (3 ounce) jar real bacon bits
Cooking Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9×13-inch baking dish and top with bacon bits.
- Bake in preheated oven for 1 hour, or until hot and bubbly.
Preparation Time: 15 min.
Cooking Time: 60 min.
Ready In: 75 min.
Servings: 12
Source:
- http://recipes.kaboose.com/vanilla-yogurt-fruit-dip.html
- http://recipes.kaboose.com/warm-chicken-salad.html
- http://recipes.kaboose.com/cheesy-potato-casserole.html
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