Dip, Dessert Style
By Kori Puckett
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 scoop 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
Bake in oven for 8 to 10 minutes (ovens may vary). Repeat
with any remaining tortilla wedges, and allow to cool for approximately 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
2 kiwis (peeled and dried),
2 apples (peeled, cored, and
1 (8 ounce) package of raspberries,
1 pound of strawberries,
2 tablespoons of white sugar,
1 tablespoon of brown sugar,
of fruit preserves (any flavor)
Cover and chill in refrigerator for 15
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.
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Tried and true bdessert recipes from an average Jane who just loves
experimenting with baking.