Best fruit dip ever.....the recipe is now in your hands

When I was a kid my parents and their friends had a lot of get togethers.  The kids all entertained each other, running around causing mayhem while the parents enjoyed their margaritas and neighborhood gossip.  

You would often times find the kids gathering up a communal plate (or if you were like me, just one for yourself because you are unapologetic and selfish with food) of goodies.  Every time we were at a certain friend's house(Hi Sarah!), her mom supplied us with endless amounts of this amazing fruit dip.  Fanny was already an ultra cool mom.  First of all, she was from Holland.  As a kid, people with accents are way cooler than anyone else.  The fruit dip was not the only thing bringing me happiness from that house....she also made us buttered toast with chocolate sprinkled on top for breakfast!  Seriously, so good.

I was in love with this fruit dip.  So in love, that when B and I got married, this was probably the first recipe I asked for from anyone.  I called my childhood best friend's mom, Fanny, and asked her to give up the goods.  Luckily, for me, she did and I have cherished it ever since. 

This fruit dip has been present at almost every one of my kiddos' Birthday parties, a few Christmas morning brunches and countless friend's houses for an addition to a meal, party or shower of some sort. 

At first, I didn't want to share the recipe with friends, but eventually I started to share it a little bit.  Now, I pass it on to you.  It is almost sad how easy it is but you will need to keep this in your recipe book....or let's get real here, your Recipe Pinterest board.

Beware....once you take this fruit dip along with some cut up fruit to any event, you will be asked to bring it again.  But, come one....isn't it great to be needed?

You will need 1+1+1+1....
1 brick of cream cheese (softened)
1 jar of marshmallow creme
1 splash of vanilla
1 c. powdered sugar

Voila!!!

Tip: the organic cream cheese works so much better than Philadelphia.  It is softer from the get go so you don't have to leave it out to soften too long. It's a lot easier to mix as well.  I have used reduced fat the past few times and I couldn't tell a difference either.  Just use whatever you have on hand.



In a large mixing bowl, mix the cream cheese and marshmallow creme on medium low until combined.  Then pour in your cup of powdered sugar and a splash of vanilla.

Mix well on medium and be prepared for flying powdered sugar....


Don't forget to do this...

the perks of being the only kid at home at the moment....

This is important too....

we did have to switch it to a smaller bowl...

and then you have this.....

Fanny's Fruit Dip

For large crowds we usually double the recipe....and believe me, you would rather have too much rather than too little.

We have served it with every fruit imaginable but the favorites are strawberries, grapes, kiwi, apples and pineapple.  To up the cuteness quotient, just slice some fruit and put it on top of the dip. 

Go forth, my friend, and take a big ol' bite out of that goodness.  If it's served with fruit the calories don't really count.  Promise.

Are you done taking pictures now?  Can I just eat this apple already?

O is for....one more thing to keep me distracted (plus a recipe)

Do we need another thing to keep us distracted?  No.  We have Facebook, Twitter, Pinterest, numerous blogs, DVR, Pandora...many, many more.  But, we can add just one more thing.....PicMonkey!  I am sure I am the last one on this bandwagon but it is amazing.  You might have heard that Picnik is shutting down, I only used Picnik sporadically so it's not that big of a deal to me.  Once I saw PicMonkey though....I was immediately hooked.  As a Blackberry user, I do not have handy dandy Instagram to make all of my fuddy duddy photog work look fab.  PicMonkey does though, well....something like it.  Totally free and wonderfully easy to use.  Go, my friend and edit some pictures.  Make your family look even cooler than they already are.

Told you....very retro and cool....and we look much more colorful than in person.  (Note to self: create a self editor to give myself the glow I get when cross processed.  Tanning bed...never an option.)

Yesterday I looked in the fridge for inspiration for dinner.  None found.  Luckily, I had a few chicken breasts and thighs in the freezer and bonus! they were already seasoned with salt and pepper.  I concocted a chicken dinner somewhere in between Chicken Cacciatore and Chicken Parmesan (minus the parm) and threw it in the slow cooker to stay out of my way all day while making the house smell great.

I will now give you my nowhere near precise recipe and we shall call it Italian Chicken. General enough?  PS: I used all dry seasoning because that's what I had on hand.  I also did not use even one measuring spoon or cup.  I used my hands.  To measure, just cup your palm and you have a good, healthy tablespoon (or so).  I also rub the seasonings in between my hands as I put them in the slow cooker so they can "open up".   If you watch Rachael Ray, you are familiar with this "handy" method. Hee hee.

• Chicken ; seasoned with salt and pepper ( I used around 6 breast tenders and 3 thighs) -you could use a package of chicken breasts by themselves but the dark meat was really great cooking all day and the tenders were so much easier to serve.
• 28 oz can diced tomatoes with the juice (use any kind you like, seasoned or original)
• 1 jar of pasta sauce (something with loads of flavor)
• 1 bell pepper ( I used orange) diced
• 1/2 or 1/3 of an onion, diced
• salt/pepper (to your taste)
• basil (about a cupped palm full)
• oregano (cupped palm full)
• garlic powder (1/2 palm)
• minced garlic (3 tsp.) or just use a baby spoon like I do and scoop how ever much you like
• onion powder (sprinkle)
• parsley (palm full)

Spray your slow cooker with cooking spray (you will thank yourself later)

Put the diced onion and bell pepper at the bottom of the slow cooker and spread out to cover the bottom. (not densely, just where the chicken can sit on top)
put the chicken on top, try not to layer right on top of each other, give them some breathing room.

Pour diced tomatoes on top.

Add all of the seasonings and any more you want to toss in.

Pour the pasta sauce on top.

Turn that bad boy on and cook on low for 8-10 hours or high for 5-7. 

When done, just stir it up a bit before serving, breaking up the chicken a bit as you go but leaving big chunks for serving. We used a ladle for all the good juices. 

I served this with twirly pasta but you could use either brown rice or any other noodle your family likes.
R and I also decided to make some garlic butter biscuits because we didn't have any garlic bread and I despise the grocery store.  We just melted some butter along with garlic powder and parsley and brushed it on to the uncooked biscuits.  Popped them in the oven and 10 minutes later we had hot, fresh garlic butter biscuits. Yum.

There you have it, an easy weeknight dinner that you probably have most of in your pantry or freezer.  Enjoy.

Another A to Z blogging post......

Easiest and most delicious Taco Soup

It's not chili.....it's not really soup......more of an in between.  We'll call it a "thick" soup.  That's right.....it's soup with a little junk in the trunk. 
So good, so easy and everyone in your family will love it. Unless, of course you have a 4 year old who has decided early on in life to be a vegetarian.  Yep. 4.
Just a little upfront info, we're cooking this my way so.....you will be using your palm for measuring your spices.  And don't flip a lid if you use a little more or a little less, it will be just fine and taste wonderful just the same. 

Here's what you will need on hand, most of these things you probably already have in your pantry:
1.5 lbs. ground beef
28 oz can petite diced tomatoes
(Palm full) Minced onion or 1/2 of a small onion
(Palm full) Chili Powder
(Palm full) Ground Cumin
Garlic Powder
Onion Powder
1 packet Ranch salad dressing mix (not the dip mix!)
Paprika
1 1/2 c. vegetable broth
Taco blend shredded cheese
Tortilla chips (I happened to have the Scoops on hand...use whatever you like or none at all)
Cooking Spray (100% olive oil)
You can also add kidney beans or pinto beans...I just didn't have them on hand.

I used my big, enamelware dutch oven and I am using a gas stove.


1.  Heat your pot on medium high with the bottom covered with a 100% olive oil cooking spray.  Drop the ground beef in the heated pot and let sit....don't touch it until it gets a nice browning on the bottom and seals those juices in.  About 2 minutes.  Brown meat with the minced onion.

2.  Once browned, add spices to the meat.  Sprinkle the onion powder and garlic powder all over the meat, then add the chili powder and cumin.  Add a large dash of paprika.  Next, the ranch salad dressing packet.  Stir until all meat is covered evenly. 

3.  Next, add the veggie broth and stir.  Turn the heat down just a smidge and leave it to boil for about 5 minutes, stirring to keep from sticking.

4.  Once boiling, turn heat down to medium low and let simmer for about 30 minutes, stirring when you think about it. 

5.  Fill large bowls, top with as much shredded cheese as you want and arrange the tortilla chips the way everyone likes.  On top, on bottom, on the side, whatever floats your boat.

6.  Enjoy the satisfied grins and full mouths!

I am not a food blogger....I repeat, I am not a food blogger (but here's a family favorite recipe)

I don't mind cooking.  I'm pretty good a it actually.  I don't even mind doing the dishes afterwards (yeah right).  All the hunting and gathering part...you know the grocery store, is not my favorite place to be.  It's not even my least favorite place to be, it's below that.  Is that possible?  I know it is because I live in a small town and the grocery store here rarely carries what I need.  I'm lucky if I can get a week's worth of organic milk and baby spinach.  We are a town of less than 5,000 so when I say there is a demand for more organics or more produce in general....it's pretty much ignored. Now, when I walk into a Whole Foods, I can spend some time in there...and money.
So, on that note.....here is a really simple yet fun recipe you can make for the whole family and you don't have to spend hours wandering through the aisles at your local grocery store but hey, if that's how you get your kicks and out of the house for awhile feel free to roam aimlessly. 
I found this recipe for Twirly Whirly Pizza years ago...I'm not even sure how many years ago...in Parents magazine.  We immediately fell in love with it.  It makes an appearance every few months or so and when I think of it again I'm wondering why I waited so long to make it.  Here's some pics of my Twirly Whirly fun tonight....I snapped away on my Blackberry because it would've been waaaay too easy to have a camera with a battery ready and charged.  Remember that I am feeding a family of 5 and that my hubby takes leftovers to work.  So, 2 tubes of the pizza crust work perfectly for us.

Twirly Whirly Pizza....my way

2 tubes refrigerated pizza crust (thin or regular work fine)....you can find all kinds of great refrigerated pizza crust in larger grocery stores, I had to go with our one and only Pillsbury dough boy

Turkey Pepperoni (as much as you desire my carnivore friends)

Organic Baby Spinach

Pizza Sauce  (a small jar...organic if your store carries it)

Italian Blend Shredded Cheese (1 package)

Black Olives (sliced)

Any other toppings you like:
Mushrooms
Onions
Bell Peppers
Sausage
Hamburger

I just used black olives, spinach, and turkey pepperoni and of course...cheese.

Heat your oven to 400 degrees.
Line a cookie sheet with parchment paper but don't use your stove as the work surface, it will make the dough even softer.
Open 1 roll of pizza crust and roll out flat on the parchment paper
Put about 3 T of pizza sauce in different spots on the crust and then spread out pretty evenly
Sprinkle the baby spinach all over the pizza
Next, the turkey pepperoni
Then the black olives
Lastly....the cheese 

Now at the skinniest end of the crust tuck the sides in just a bit and start to roll and tuck the rest of the way.  Think of a burrito type of pizza roll.

Now you have a little fat, pizza baby

Next you will need to chop the pizza roll into how ever many pieces you choose but I wouldn't go skinnier than 5 or 6 pieces.  I have tried everything to cut this without ripping it apart or losing all my stuffing.  The best thing I have found is a scraper.

use this!

Then you will pick them up carefully....treat them like the sweet pizza babies they are or else!  This is serious people!

Lay them like you would cinnamon rolls in a greased (I spray with PAM) 9x13 baking dish.  Then sprinkle the rest of the cheese over the top of your Twirly Whirly Pizza.

I made a half and half dish of Twirly Whirly pizza....sometimes the boys will eat the spinach and sometimes they won't.  So one half is turkey pepperoni and cheese and the other half is turkey pepperoni, spinach, black olives and cheese.

Put in the oven for about 25 minutes.  At that point you will smell the goodness cooking.  It will be beautiful and golden. 



yes, that would be my huge man hand helping me stuff my face



You can serve this with a salad or another veggie of your choice.  Or you can do what I did and just count the veggies inside the pillow of goodness. 

Simple and oh- so- good.  Very easy to make as natural as you want too. 

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Update on pictures!!!  The above were taken with my handy dandy Blackberry, which bless it's heart, can't take a good picture to save it's life....so these look much better from my Canon!  I also adapted these amazing pizzas for a party by cutting them AFTER they were cooked and making them Pizza Bites.   Served with marinara. Easy party food.