Life

Two Many Cooks in the Kitchen
Mishell Lynch and Kris Macon

Recipe Archive
August 2005

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Peanut Butter Apple Dip

1 package (8 oz.) cream cheese, softened
1 cup peanut butter
1 cup brwon sugar, packed
1/8 cup milk

Combine all ingredients in a mixing bowl using an electric mixer on medium-high speed. Chill and serve with sliced red and green apples. (It is also great on bananas.) Store leftovers in the refrigerator. Makes approx. 2 1/2 cups.

Lemon Basil Carrots

1 pound carrots, cleaned & sliced (or baby-cut carrots)
2 tablespoons margarine
1 tablespoon lemon juice
1/2 teaspoon garlic salt or granulated garlic
1/2 teaspoon basil, crushed
1/8 teaspoon black pepper

Partially cook carrots in boiling water. In a saucepan, melt margarine and stir in remaining ingredients. Drain carrots and add to the seasoned butter in the saucepan. Gently mix to coat. Cook until tender. Makes 4 servings.
* Go ahead and double or triple it, it will work fine.

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