Piña Colada Fruit Dip

This creamy, pale yellow dip is excellent with fresh fruit.  And at only 45 calories per serving (1/2 cup) it makes for a healthy snack option too.

14-oz. (398 mL) can of crushed pineapple, with juice

3/4 cup milk (175 mL)

1/2 cup coconut milk (125 mL)

4-oz. cream cheese, softened and cut up (125 g)

1 package instant vanilla pudding powder (4 serving size)

Measure pineapple with juice, milk and coconut milk into blender.  Process until smooth.

Add cream cheese.  Process until smooth.  Add pudding powder.  Process until well blended.  Turn into serving bowl.  Chill.  Makes 3 and 2/3 cup (900 mL)

Kettle Corn (sweet popcorn)

You'll need a Whirley-Pop stovetop popcorn pan to make this delicious snack.  These are commercially available at any retail outlet in the U.S.  For U.K., order online here.

Ingredients:

1/4 cup cooking oil
1/4 cup sugar
1/3 cup popping corn
6 - 7 drops food colouring (optional)

Put all ingredients inside Whirley-Pop.  Heat on stovetop at medium-high temperatures and turn crank continuously until popping stops.  Empty contents onto large baking tray and gently break up pieces using a spatula or wooden spoon.  Cool and serve.

Turkey Cranberry Tarts

I got this recipe from a Pampered Chef show that I recently attended.  They are easy to make and very tasty.  Another great way to use up holiday left-overs.

1 pkg. pre-made pie crust or puff pastry (or make your own)

2 turkey (or chicken) breasts, cooked

1/2 red onion

1/2 red pepper

1 courgette (zucchini squash)

4 Tbsp mayonnaise

3 Tbsp cranberry sauce

100g swiss/emmental cheese, grated

1 clove garlic

Press pastry into mini-muffin tray.  Finely chop the turkey, onion, pepper, courgette (zucchini), and mix together.  Add mayo, cranberry sauce, grated cheese, pressed garlic and mix. 

Scoop filling into pastry using a 1-inch small scoop:

Bake for 15 minutes at 375 F (190 C).