Nutella Dip

I was looking for a new kind of fruit dip and I found this one night so I knew we had to try it! I made it for my pampered chef party over the weekend and it was a HIT! It was also very easy to make.

Nutella Dip-The Family Kitchen
1 cup plain greek yogurt
1/2 cup nutella


Mix together and chill until ready to use! I served it with strawberries, raspberries, pineapple, pretzels, and graham crackers.

**Everyone LOVED this dip! I was so glad to see there was some leftover! This will be made again at least the nutella had nice healthy dose of protein with the yogurt!

Oatmeal Fruit Bars

I had some fruit that was in dire need of being used...after seeing this recipe I thought it would be perfect!

I used about 1 qt strawberries and maybe 1 cup of frozen blueberries for the sauce. The original maker used raspberries(and she even put in some dark chocolate chips) so any fruit will do!

Oatmeal Fruit Bars-adapted from Finding Joy in my Kitchen
1 cup wheat flour
1 cup oatmeal
2/3 cup brown sugar(but i do think i used less)
1/4 tsp baking soda
3 tbsp butter,softened or melted
1/4 cup applesauce

Filling:(fruit of your choice)
1 qt strawberries, hulled, chopped
1-2 cups bluberries
2 tbsp sugar
1 tbsp cornstarch

Place filling in saucepan and turn on heat. Mix together and stir often until fruit softens and starts to get bubbly. I did mash my fruit towards the end, to get a nice thick sauce.

Preheat oven to 350 degrees.
Mix together oatmeal, flour, and baking soda. Take 1/3 of the mixture and put in another bowl add in the butter, until crumbly. With the other 2/3's of the mix add in the applesauce. Press the mixture into an 11x7 inch pan. Top with fruit, and add the last of the mixture(the one with the butter) sprinkled over the top. Bake for 20-25 mins until top is golden brown.

**These were very good and i loved the fruit layer! Its a bit similar to a nurtigrain bar but with more texture! The only problem I have with them was they were so thin, it could have been my pan, but I used a smaller pan than an 9x13, more like a bar pan. So next time I'll double the oatmeal mixture or use and 8x8 pan!

Fruit Salsa with Cinnamon Sugar Chips

This sounded like a healthy summer time treat...on a cold winter day! Fruit has also been on sale so I thought it would be perfect!

Fruit Salsa-adapted from How Sweet It Is
1 qt strawberries, chopped
2-3 kiwis, peeled, chopped
2 apples, chopped
1 cup bluberries(or 1 container raspberries)
1 tbsp brown sugar
2 tbsp fruit preserve(I used Raspberry)

Mix fruit together with sugar and preserves. Chill until ready to serve.

**I cut back on the sugar, and only used 2 tbsp of the preserves. I really don't think it needed the sugar at all especially if you are super ripe fruit. This was very tasty, and filling!

Cinnamon Sugar Chips-shared from How Sweet It Is
1 pkg whole wheat flour tortillas
cinnamon and sugar(I have a jar I keep on hand)
Spray oil, or butter

Preheat oven to 350.

Spray tortilla with oil/butter. Sprinkle with cinnamon and sugar.  Cut into triangles using a pizza cutter. Place on cookie sheet and bake for 8-10 mins until crispy. Allow to cool and enjoy with salsa!

**These are super easy to make and delicious!

Cranberry Apple Chutney

I realized as I was making dinner last night that I had no veggies in the house. I needed something to balance the carbs and protein so I remembered this recipe. I was also trying to make dried cranberries and after 3 days only a few were dried, so I decided to try this recipe with them. I also still had some apples left and wanted to try it to see if I wanted to make it for thanksgiving this year.

I also cut the sugar back and used some maple syrup in it as well, an idea I saw in Bon Appetite.

Cranberry Apple Chutney-adapted from Taste of Home
3/4 cup sugar
1/2 cup maple syrup
1/2 cup water
1 12oz pkg fresh or frozen whole cranberries
2 large tart apples, peeled, and finely chopped
1 medium onion, chopped
1/2 cup raisins
1/4 cup brown sugar
1/2 cup cider vinegar
1 tsp cinnamon
1/2 tsp salt
1/8 tsp allspice
1/8 tsp ground cloves
1/2 cup walnuts, chopped and toasted(omitted)

Place water, syrup, white sugar in a pan and bring to a boil. Reduce heat and simmer for 3 mins. Carefully stir in the rest of the ingredients.  Return to a boil, reduce heat and simmer for 25-30 mins or until desired thickness is achieved, stirring occasionally. Stir in walnuts just before serving.

**Mine did simmer for much longer than 30 mins...I would say at least an hour if not longer. But I was trying to achieve the picture in the magazine and after 30 mins it just didn't resemble that. So I let it go much longer. This was a tingy bit tart(as I cut the sugar) and it was a lot better with my chicken, but I do like my cranberry with chicken or something savory. A wouldn't try it even though I told him it was "applesauce", but Q devoured it! I was surprised. I think next time I might leave either the allspice or clove our (only use one) as it seemed that both was too much for me. I'd like to serve it for thanksgiving, but I also know I have people coming that are very adamant about their "jelly".

Blueberry Buttermilk Pancakes

Last night my sister stated that she wanted pancakes...they sounded really good probably because I was hungry. I really wasn't up to making them at 9 at night, so I made them for breakfast. They sure did hit the spot. I never used buttermilk on a regular basis, but I do think it will become a staple in our house. It is low in fat(even no fat) and makes everything fluffy and delicious.

Blueberry Buttermilk Pancakes
2 cups buttermilk(or 2 pkg dry buttermilk w/2 cups water)
2 tbsp light olive oil(or canola)
2 tbsp sugar
1 3/4 cups whole wheat flour
1/4 cup flour
2 eggs
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups fresh or frozen blueberries

Mix together flour, salt, soda, powder, sugar(and powdered buttermilk, if using). Add in egg, water(or buttermilk), and oil. Mix until moistened, DO NOT OVERMIX. Ladle onto preheated griddle. Sprinkle with blueberries. Wait until bubbles start to form on top and flip. Cook until golden brown. Serve with butter and real maple syrup.

K and I both loved them...the boys as it goes with kids didn't eat much. I don't get it...These would also be great with chocolate chips, bananas, or any topping of your choice!

*I doubled this recipe and had about 30 pancakes. Cal-87 fat 1.5 g