From the kitchen of Michelle Weston
DIP
Cream:
15 oz ricotta cheese
1/4 c powdered sugar
Add:
8 oz Cool Whip
Add:
1/4 tsp vanilla
Stir in:
1/2 bag mini chocolate chips
Refrigerate at least one hour before serving.
Serve with cinnamon chips, graham crackers or fresh fruit.
CINNAMON CHIPS
Flour tortillas
Cinnamon & Sugar
Cut flour tortillas into triangle wedges (pizza cutter works great).
Put on a cookie sheet.
Using a pastry brush, lightly brush tortillas w/ water.
Sprinkle with cinnamon and sugar.
Bake @ 400 for 8 – 10 minutes.
Watch these around 8 minutes.
NOTES
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