Coconut Cream Fruit Dip

 Together as a Family

Serve with- watermelon, cantaloupe, kiwi, grapes, bananas(cut right before you serve), blueberries, raspberries, strawberries and fresh pineapple

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1¼ cups cream of coconut (Brand "Coco", found it at Smiths grocery right by the liquor and margerita mixers)
• 1 bar (8 oz) cream cheese softened

Instructions

• Add heavy whipping cream and powdered sugar into a mixing bowl. Beat with a handheld mixer, or use a stand mixer with a whisk attachment, until stiff peaks form. This will take about 3-4 minutes.
• In a seperate bowl, add the cream of coconut and softened cream cheese. Blend together until combined, smooth, and mixed well.
• Gently fold the whipped cream, with a wooden spoon or spatula, into the cream cheese and coconut mixture. Stir together until combined.
• You can serve this fruit dip right away OR for best taste and texture refrigerate the fruit dip for 2-3 hours before serving.
• Store leftovers, in a covered container, for up to 3 days.

Notes

Cream of Coconut : Refer to the picture in the post for a picture of what this looks like. You will find it in the drink mix aisle. Sometimes the same aisle as alcoholic beverages and/or flavored water packets. This does NOT contain alcohol. It is just normally used to make mixed drinks. It's not the same thing as a can of coconut milk. Look for it specifically by the brand name of Coco Real. 

Fridge Time : The flavors come together so perfectly and the fruit dip gets this creamy texture once it has refrigerated for at least 2-3 hours. I always make it ahead of time so it can hang out in the fridge before serving. 

Nutrition

Calories: 206kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 63mg | Potassium: 31mg | Fiber: 1g | Sugar: 17g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Chocolate and Cheese Fondue

Six Sisters Stuff

1 1/2 tablespoons butter
2 (4.25 oz) large Hershey’s Chocolate with Almonds candy bars
1 1/2 cups miniature marshmallows
3 tablespoons milk
1/2 cup heavy whipping cream

Directions:
Place butter, chocolate, marshmallows, and milk in a 1-2 quart slow cooker that has been sprayed with non-stick cooking spray. Cover and cook on low heat for 1 1/2 hours, stirring every 30 minutes until melted and smooth. Gradually stir in whipping cream. Cover and keep warm for serving up to 2 hours. Makes 6-8 servings.
Serve with bite-size brownie pieces, bananas, apples, marshmallows, graham crackers, strawberries, cinnamon bears, cookies, mandarin oranges, or anything else you like. I like to use wooden skewers or large toothpicks to pick up the bite-sized food and dip it into the chocolate.

Cheese Fondue
Taste of Home

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups milk
2 cups (8 ounces) cubed colby jack cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets
In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.
Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli. Yield: 2-1/2 cups.

Served with fresh sliced red and yellow peppers, roasted cauliflower,roasted  broccoli, roasted carrots, roasted  asparagus

Also Served with
BBQ Drumsticks

Grape Crepes

100 Days of Real food

Original recipe Makes 12-15 crepes, next time double it for family of 5 to have extras or freeze the crepes.

double        original recipe
6                 3 eggs
2                 1 cup whole-wheat flour
2                 1 cup milk
1 1/4c         ¾ cup water
1/2              ¼ teaspoon salt
2                 1 tablespoon butter, melted + extra for cooking                                        

2                 1 scoop of protein powder (optional, if you add it- add a little more milk)

1. put all ingredients in blender or bowl and mix well. Let stand about 15 minutes.
2. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
4. Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
5. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
6. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe. 
   Serve with 100% pure maple syrup or plain yogurt, granola, grape sauce and sometimes chloe likes to put peanut butter on them.

Grape OJ sauce-

Double       Original

4T               2T             Butter

6T               3T             Frozen condensed OJ

6T               3T             Any type of fruit juice

2c                1c             halved grapes

                                    cinnamon and/or allspice

melt 2 T butter in pan

Whisk and Add 2-3T condensed OJ

Add 2-3T water of any type of juice

Add 1c sliced grapes and let warm up 5min

Can add cinnamon or allspice

I like to zest some of the outside of 1 orange, and dice up the orange into the sauce

Or

Blueberry sauce or use blackberries instead of blue berries

Delicious!!!!