Churros

Ingredients:

1 cup water
2-1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

Directions:

1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.

1. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.

1. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

Serve with Chocolate Sauce

Fruit and Cheese Kabobs & Dip

1 pint fresh strawberries, halved

1-1/2 cups green grapes

cheddar and Monterey Jack cheese cubes

1 cup (8 ounces) vanilla yogurt

1/2 cup sour cream

2 tablespoons honey

1/2 teaspoon ground cinnamon

 

On 12 wooden skewers, alternately thread the strawberries, grapes and cheese cubes. For dip, in a small bowl, combine the yogurt, sour cream, honey and cinnamon. Serve immediately or refrigerate. Yield: 12 kabobs (1-1/2 cups dip).

Carmel Crunch Apple Dip

1 bag wrapped caramels

2/3 cup half & half

8 ounces cream cheese softened

1/2 cup brown sugar

1/2 cup chopped peanuts

2 Skor candy bars, chopped

 

Unwrap caramels and place into a saucepan. Heat on low and add half & half. Heat and stir so it doesn’t burn. In mixer cream the cream cheese until fluffy then add the brown sugar; mix well.  Spread onto a platter. When caramel is melted and smooth remove from heat. Cool for 10 minutes. Spread onto cream cheese layer. Sprinkle on nuts and chopped Skor bar.  Serve with fruit

Strawberry Cream Cheese Fruit Dip

1 tub strawberry cream cheese

1 tub marshmallow crème

4 ounces cool whip (optional)

 

Beat the cream cheese with a mixer until fluffy then add the marshmallow.  Mix well. Stir in cool whip if desired (makes it go further.)  Serve with fruit

Mini Maple Chocolate Chip Pancake Muffins.

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons sugar

2/3 cup buttermilk

1 egg

2 tablespoons pure maple syrup

2 tablespoons melted butter

1/4 cup mini chocolate chips

 

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.

Serve immediately with warmed butter if you like or even just with maple syrup.