If you are stuck in the old way of salt and butter on popcorn, here is a new twist. This is for the nights when you want salty sweet. Personally, cinnamon is my latest addiction. It’s hard for me to resist and I don’t want to stop eating it. There are variations, of course, but this is by far my most favorite way to eat popcorn.

Pop your popcorn in the hot air popper. Butter as desired, plus extra. I recommend you use a spoon. You really want the butter to coat evenly. Then sprinkle with a touch of salt, and the a couple of teaspoons of sugar, and some cinnamon. It’s important to stir this well. Absolutely delicious!

My mom made this chilis and cheese dip one year for the holidays. It’s super easy and I love it. You can serve it with crackers as spread when it’s cool, or warm it up in the microwave and serve it more as a dip. It’s slightly spicy but not overwhelming. So easy anyone can do it

1 block (8 oz) cream cheese, softened

1 can (4oz) diced fire roasted mild green chili’s

2 cups shredded sharp cheddar cheese

mix together, if it needs to soften, microwave in increments of 15 seconds. Do not completely melt the cheddar cheese, only soften enough to mix.

Serve warm with an assortment of crackers!

I like to do appetizers that can serve many without to much work. This is nice because you can make it up and refrigerate, and it’s very simple to assemble. This takes about 30-45 minutes at the most. I would garnish my serving platter with fresh dill and lemon slices.

1 can crescent roll dough

smoked salmon (I even buy smoked salmon trimmings from my grocers deli since it doesn’t have to be perfect slices)

4 oz. (1/2 block) cream cheese, softened

1 1/2 tsp dried dill

alfalfa sprouts

capers (optional)

mix softened cream cheese and dill, set aside (you can make this earlier and the flavors will set better)

Open dough and press onto nonstick cookie sheet in rectangles. Press the seams together well, lifting to loosen before baking. Bake according to instructions (375′ for 10 minutes or golden brown). Set aside on rack to cool.

Spread a nice layer of the cream cheese spread on the pastry. Layer a thin layer of sprouts over the whole thing. With a large knife, cut into serving size. Each rectangle gets about 8.

Now put a nice bit of smoked salmon on each and top with a caper (if you like).

 Variation:

Smoked Salmon Eggs
Slice hard boiled eggs in half, discard yolk. Fill each with about a teaspoon of dilled cream cheese and top with smoked salmon. garnish with a caper.

I made this for a dinner party the other night to serve with a delicious batch of the seasons first asparagus. I love spring when the asparagus starts coming in, and it seems the very first shipment that comes in is the most tender and delicious. Later I used the extra dip with a snack tray, carrots, celery and crackers. My hubby doesn’t like yogurt all that much, but he absolutely loved this dip.
1 cup plain, lowfat, yogurt
I think you can use sour cream instead, maybe add a squeeze of lemon if you do
1 tsp parsley
1 tsp dijon mustard
3 tsp fresh chive (1 tsp dried)
1/2 tsp tarragon
1 tsp sugar
1/4 tsp paprika

Combine all ingredients and chill for 1 hour before serving.

Chilled asparagus spears:
Trim tough end off asparagus
Steam until tender-crisp (should not be floppy)
submerge in ice water to cool quickly, drain and refrigerate 1/2 hour before serving

I got this idea from a cooking show, which I wish I could cite but I only remembered the important part-the food. I had to add my own twists anyway. This has to be the most incredible tasting dip for almost no hard work. You can vary the flavor to your personal taste-we love garlic so mine came out mostly on the garlicky side. If you go for a little lower fat (obviously I don’t) omit the bacon using a little oil to sautee, and use a lower fat sour cream.

Ingredients:
1 1/2 cups sour cream
4 cloves garlic, smashed and peeled (smash with the flat of a big knife then easily peel off the paper)
1/2 onion, diced
4 slices bacon, diced
1/2 white wine

In a nice sautee pan, cook off bacon until crispy. set aside on paper towel to drain. Using just 1 TBS of the bacon grease, brown garlic and onions. When these start to get that uniform lovely carmelized brown, add the wine and simmer gently until reduced to about 1/2 or 1/3.
Pour into food processor or blender, add sour cream and bacon bits. Puree.
Serve as you would any onion dip, preferably fairly plain dipping potato chips.
Adjust bacon, garlic and onion to suit your personal taste.
No impossible to pronounce additives like those store bought dips, easy and delicious!