Chips & Dip, Dessert StyleWritten 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 vanilla ice cream scroop with nuts, fudge and a cherry on top sitting in middle of cinnamon chips in 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 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.
How to Make Piccadilly's Delicious Carrot SouffleWritten by Kori Puckett
Mom and I absolutely love Piccadilly Restaurant's carrot souffle dessert. Recently over dinner there she was telling me about how she had tried to make it herself recently. She was just guessing at what ingredients Picadilly uses, and she felt something was missing.
As she went over all ingredients she used, I became curious and wanted to try it myself, so I got idea to look it up on Internet. It didn't take me long to find it, and I was anxious to try it myself:
Picadilly's Carrot Souffle
1 3/4 pounds carrots, chopped up 1 cup sugar 1 1/2 teaspoon baking powder 1 1/2 teaspoon vanilla 2 tablespoons flour 3 eggs, well-beaten w/electric mixer 1/2 cup butter or margarine (room temperature) powdered sugar
(Surprisingly, no cinnamon or nutmeg, which we had assumed must have been in recipe).