Without any research or fact-finding, I can state categorically: Everyone loves dips.

And what does everyone like to dip? Everything.

I’ve come up with 5 Delicious Dips that take minutes to prepare and are perfect for anything you want to submerge in deliciousness. Most are healthy. One is particularly decadent, but c’mon… it’s a dip… not a meal.

Ready to take the plunge? Let’s go…

5 Delicious Dips

 

 

Need some help in the kitchen, but your volunteers are barely able to see over the counter top? Don’t despair… put them to work!

I’ve said it again and again, but some of my best memories are of being with my kids in the kitchen. It’s where they can learn about food, as well as some very basic life skills. They’ll also learn about kitchen safety and cleanliness, something that they’ll use the rest of their lives.

But, most important: make sure YOU have the time to help them! You don’t want to be rushing to get dinner on the table. You’ll need a lot of patience because the first few times they assist you, they’re not going to know what to do!

Kids from about 3-years-old can start helping (if they want!). I’m not a slave driver, but getting kids in the kitchen is a great way for them to learn about team work and that cooking can be fun.

Kids like to eat what they’ve had a hand in preparing, so you might get them to try some foods they’ve vowed they’d never eat. Most important, you’ll get the chance to really be with them… to hear their stories and inner secrets. And, if you have more than one child helping you, learn how to stand back and just listen to the conversation between and among them.

That’s how Mama finds out what’s REALLY going on in their lives…

For a breakdown on age-appropriate tasks, and more ideas on how to get your kids in the kitchen, Click Here.

My love for sickly-sweet canned cherry pie filling is well-documented. I make no apologies and I’m not ashamed. (And… I am getting help. Really. Not Really.)

 

I found a can of cherry pie filling in the back of my pantry (how in the world did THAT get there I wonder?)… I immediately thought, “A pie would be nice, but I don’t feel like making one.” Then it hit me… “Hmmm… ice cream! Yes, that’s the enchantment I can create!”

And I did… Cherry Pie ice Cream.

You don’t have to go through the gymnastics (like I did) of making homemade ice cream. Buy a high-quality vanilla bean ice cream, let it soften a bit and stir-in the canned cherry pie filling. I won’t tell. You definitely have to make the streusel because it is so darn delicious. If there’s any leftover, sprinkle it on your oatmeal.

We both know that there are some things in this world that you know aren’t healthy and should be avoided… but then you don’t. Or won’t.

But it’s okay.

As I always say…fat is your friend!  Besides, you don’t eat like this everyday and, well, it’s nice to spoil those you love once in a while.

Especially yourself.

 

Blanca asks: “If a recipe asks for coconut milk can I use coconut cream instead?”

If you’re talking about that amazing stuff you use to make those deliciously boozy Piña Coladas that we all love… then the answer is no. Absolutely not. You’ll end up with something way too sweet.

Let’s start at the beginning. Coconut milk, coconut cream, coconut water and cream of coconut are used in tons of recipes in Latin American and Asian cuisines. Sometimes they can be used interchangeably, but you need to carefully read the label. (We’ll assume you’re not making fresh coconut milk from whole coconuts, right?)

Speaking of fresh coconuts, I know a woman from the Philippines who can open a coconut like she’s opening a peanut. But that’s not you and me, Blanca, like most people, we have to rely on cans or cartons, so here we go:

Coconut milk is a little bit thicker and creamier than cow’s milk. It’s made by pouring equal parts of boiling hot water over the freshly grated meat of a brown coconut. The mixture is pressed to release as much liquid as possible, then cooled and strained. Coconut milk is gently fruity and rich because of the high oil content. Most of the fat is saturated fat. It’s has a very subtle sweetness, although canned varieties may have added sugar and preservatives. Coconut milk is often used in savory dishes in place of tomato sauce and as a broth in sauces and soups. Always shake the can before using.

Coconut cream has a paste-like density because it contains less water. It’s made the same way as coconut milk, but the ratio of grated coconut meat to water is higher, about four parts coconut to one part water. After it is strained, refrigerated and allowed to set, the smooth coconut cream is skimmed off the top of the coconut milk. There is barely any sweetness with coconut cream, but the coconut flavor is marvelous. Think of it this way: Coconut cream is to coconut milk what condensed milk is to regular milk… thicker and richer. It’s also sold in wax-like blocks.

Coconut water comes from the liquid inside green coconuts. It’s an excellent thirst quencher. A great source of potassium, coconut water has become the darling of the sports world. It’s packed with naturally occurring minerals and essential electrolytes. It’s not sweet, but is amazingly delicious. Coconut water, straight from a real coconut is tremendously popular in the tropics as an on-the-go drink. Here’s a video from an open market in Grenada:

Finally, cream of coconut is coconut milk that contains sweeteners, emulsifiers and thickeners. It’s used in sweet fruity drinks and desserts. I wouldn’t use this when making savory dishes, but you definitely CAN use it to make a fun cocktail to serve with those savory dishes!

So you see, there is a big difference between coconut milk and coconut cream (as well as coconut water and cream of coconut!). Thanks for asking, Blanca!

If you love coconut as much as I do, check out these recipes:

Coconut Raspberry Ice Pops

Glorious Morning Glory Bread

Holiday Rice Pudding

Dream Cookie Bars