Chips & Dip, Dessert Style
Applebees and Chilis have been my two favorite restaurants ever
since I was a kid. I can't remember if it was Applebees or
Chili's that had the vanilla ice cream scroop with nuts, fudge
and a cherry on top sitting in the middle of cinnamon chips in
the shape of tortilla wedges. That was one of my favorite
desserts. No matter how full I was, I always ordered that dessert.
Thinking about this made me get a bit nostalgic and I wondered
if there was a way I could re-create that recipe. I searched on
the Internet, and sure enough I found what I was looking for. So
here's what I call Dessert Style Chips & Dip. :-)
Cinnamon Chips w/Ice Cream
2 cups sugar/cinnamon mix
butter flavored cooking spray
10 (10 inch) tortillas (flour or corn)
Preheat oven to 350 Fahrenheit. Coat each side of each tortilla
with cooking spray. Cut into wedges and arrange in a single
layer on a large baking sheet. Sprinkle wedges with desired
amount of sugar/cinnamon and spray again with cooking spray.
Bake in oven for 8 to 10 minutes (ovens may vary). Repeat with
any remaining tortilla wedges, and allow to cool for
approxiamately 15 minutes. Serve with any flavor ice cream you
want.
Or alternatively, you can serve it with fruit and spice mixture
called Fruit Salsa/Dip. In a large bowl, mix:
2 kiwis (peeled and dried),
2 apples (peeled, cored, and dried),
1 (8 ounce) package of raspberries,
1 pound of strawberries,
2 tablespoons of white sugar,
1 tablespoon of brown sugar,
3 tablespoons of fruit preserves (any flavor)
and cover and chill in refrigerator for 15 minutes.
Here's a great tip I got from one of my YJD subscribers: if you
don't want to use sugar, or you want to cut down on the
calories, you can substitute Splenda (or your other favorite
sugar substitute) instead. This can work for can apply to other
dessert recipes containing sugar as well.
About the Author
This article provided by Kori Puckett, publisher of 300+ delicious, old fashioned, homemade dessert recipes at http://www.VintageSweetTreats.com.