CINNAMON 'N' SPICE DIP
Cinnamon, nutmeg and brown sugar dress up whipped topping in this extremely easy party pleaser. My gang especially likes the dip with apples and pears, but feel free to try it with pineapple slices, strawberries and other fresh fruit. -Julie Bertha, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit.
Nutrition Facts : Calories 66 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
HONEY MUSTARD DIP
So easy and so good. I love to dip chicken strips or nuggets in it, but it can also be used to dip veggies or anything else in.
Provided by thepurpleturtle
Categories Low Protein
Time 2m
Yield 1 Cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Stir together and serve right away or chill until needed.
HONEY'S SPICY HONEY WINGS
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil.
- To prepare chicken wings, cut off wing tips at the joint and discard the tips or reserve for another use. In a large bowl, combine flour, garlic powder, Essence, salt, and white pepper. Dredge the wings in the flour mixture, shaking off the excess and let set on a plate.
- In a large, deep-sided pot, heat several inches of vegetable oil to 350 degrees F. When the oil is heated, dredge the wings a second time, again shaking off the excess.
- Deep-fry the wings until crispy and golden brown, about 12 minutes. While wings are frying, mix the hot sauce, honey, and brown sugar in a large bowl until mixture is smooth. Remove the wings from the oil, pat dry and then dip in the hot sauce mixture to coat. Lay the wings on the baking sheet. Bake coated wings until the sauce is dry, about 12 minutes. Serve hot with blue cheese or ranch dressing.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
VEGGIES WITH HONEY-MUSTARD DIP
Raw cauliflower and broccoli also work well with this dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- In a small bowl, stir together mayonnaise, honey, and mustard; season with salt and pepper. Serve dip alongside cucumber, bell peppers, and carrots. (To store, refrigerate dip and veggies separately, up to 1 day.)
Nutrition Facts : Calories 118 g, Fat 5 g, Fiber 1 g, Protein 1 g
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