“Kitchen Krafts,” Friend, Feb. 2008, 13
If red is your favorite color, get ready to make these pretty red recipes. Enjoy eating them with your family. Don’t forget to tell your family that you love them!
1 graham-cracker piecrust (10 inches/25 cm)
1 pint (.5 L) vanilla ice cream or frozen yogurt
4 ounces (113 g) cream cheese, softened
1 cup powdered sugar
1 package whipped topping (8 ounces/227 g), thawed
1 can (21 ounces/595 g) cherry pie filling
Fill the piecrust with ice cream or yogurt. Cover and freeze for 30 minutes.
In a mixing bowl, mix cream cheese and powdered sugar until smooth. Stir in whipped topping.
Spread the cream cheese mixture over the ice cream. Cover and freeze for 4 hours.
Before serving, spoon pie filling onto the pie. Cut into 8 slices and enjoy.
6 two-inch-square (5-cm) cheese slices
6 two-inch-round (5-cm) crackers
3 teaspoons chunky salsa
Place a cheese slice on each cracker. With permission, microwave the crackers for 15 seconds or until the cheese starts to melt. Place 1/2 teaspoon of salsa on top of each cracker and enjoy.
1 large red pepper
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 teaspoons dill weed
1/2 teaspoon parsley
1/2 teaspoon seasoned salt
1/2 teaspoon dried minced onion
dash of garlic powder
vegetables of your choice: baby carrots, sliced celery stalks, radishes, or cucumber slices
With help from an adult, cut a 2-inch (5-cm) slice off the bottom of the red pepper. Set aside. This will be your serving dish for the dip. Slice the remaining red pepper into strips.
Mix the sour cream, mayonnaise, dill weed, parsley, seasoned salt, onion, and garlic powder in a small bowl.
Pour 2–4 tablespoons of the mixture into the bottom half of the red pepper until it’s full. Reserve the rest of the dip to refill your pepper serving dish. Serve with red pepper strips and other vegetables. Serves 4.