Chocolate Chip Cheesecake Dip

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I had all the ingredients for this so I decided to go ahead and make this dip. Usually when I have all the ingredients on hand, I’m pretty happy. Having cream cheese in your fridge is a good staple ingredient to have because you can practically do anything with cream cheese.

Valentine’s Day is coming up and strawberries are on sale right now. They are where I live anywhere, don’t know about anybody else? I was thinking about making chocolate covered strawberries and those cheesecake stuffed strawberries together, but this dip is pretty much all of that combined into one easy to make 5 minute dip. You can also use graham crackers for dipping or teddy grahams. Something sweet, I used strawberries. :)

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Chocolate Chip Cheesecake Dip

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

1 cup miniature chocolate chips

Graham cracker sticks or teddy grahams

In a small bowl, beat together cream cheese and butter until smooth. Add sugars and vanilla. Stir in chocolate chips. Refrigerate until ready to eat. Serve with graham cracker sticks or teddy grahams.

Citrus Quinoa Salad

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I’ve been eating a lot of those little Halo oranges lately. They’re easier to peel than regular sized oranges. Perfect size for me too. They’re also perfect in this salad because you can use the orange segments. Grapefruits are a lot harder to peel and they have that thick rind on them. I almost don’t like the grapefruits in this salad, they make the salad taste bitter. Pomegranates are uber expensive and they’re such a pain in the butt to clean out so I opted for dried cranberries instead. Avocados are also another pain and one of my pet peeves because every time I buy them in the stores they aren’t ripe and you have to wait forever for them to get ripe, even in a paper bag. Then sometimes you forget about the avocado that was sitting in the paper bag… Avocados…. I tell. Why do some fruits/vegetables have to be so damn difficult to deal with sometimes? ;)

I’ll have to work on finding a replacement for the grapefruit in this salad. Otherwise than that it was very yummy. I cooked some quinoa earlier in the week and just kept it in a bowl in the fridge, so all I had to do was cut the fruit up and toss everything together. I like having cooked quinoa in the fridge, you can do so much with it!

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1 cup quinoa
2 cups water
1 Teaspoon sea salt
2 oranges, peeled
1 grapefruit, peeled
2 avocados
1½ cups pomegranate arils (see how-to deseed a pomegranate)
Cilantro Orange Dressing:
½ cup loosely packed fresh cilantro
1 orange, peeled

Read more!! : Citrus Quinoa Salad with Avocado and Pomegranates

Sugared Cranberries

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These pretty cranberries are fun to have around the Holidays. They are fun to package and give away as gifts too. The cranberries sit in sugar syrup over night and then the syrup is drained from the cranberries. I didn’t roll each individual cranberry in the sugar. I just poured a bunch of sugar into a bowl and tossed all the cranberries in there until they were all coated. That would seem like a lot of work to me to roll each cranberry in the sugar one at time. Who has time for that around the Holiday season anyway?

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Ingredients from Cooking Light


2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar


Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.

Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week

Mango-Kiwi Sasla

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The last time I went to Whole Foods (Ben likes to call it Whole Paycheck, because it’s expensive), I ended up picking up this incredible mango salsa. It was so fresh, I ended up eating the whole container of it in one hour. It was THAT good, and money well spent.

It is sometimes hard to find a fresh mango where I live (that and every other type of Tropical fruit), and I’ve been thinking about using frozen mangos, but haven’t come to try that yet. Thinking frozen mangos would get kind of squishy and make the salsa go bad really fast. There is also canned mangos, but I need to go on a mission and hunt them down in every store in town. Don’t really feel like doing that. One thing I don’t like about mangos is the big pit that is in the center of it. I feel like that is all I’m paying for. You have to buy 4 or 5 mangos to get enough mango, to make the salsa. Kiwi was pretty cheap so I threw it in there with the mangos. This would be good over anything grilled or just with some chips.

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2 ripe mangos, chopped
2 kiwis, chopped
2 tablespoons of chopped red onion
2 tablespoons of cilantro
1 half of a lime, squeezed
1 half of a jalapeno, diced
salt and pepper, to taste


Cut and dice up all the fruit and vegetables and toss together in a bowl. Season with salt and pepper to taste.