Check out this one. Here is a link that might be useful: Ice Cream

Some of these I got from here! My favourites are the coconut one and of course the chocolate (minus Kahlua - I add a drop or two of chocolate essence instead). Caramel Dip for Apples: 250-g cream cheese, softened 3/4 cup brown sugar, packed 1 cup dry roasted peanuts Combine all ingredients and mix well. Caramel Fruit Dip: 1 cup sour cream 1 tablespoon brown sugar 1 tablespoon Kahlua (optional) Combine all ingredients Add more brown sugar if the Kahlua is omitted. Chocolate Fruit Dip 250g vanilla yoghurt 1/3 cup brown sugar, packed 1 tablespoon cocoa 1/2 teaspoon vanilla pinch ground cinnamon Combine all ingredients except fruit in small bowl; stir with whisk until smooth. Cover and refrigerate until well chilled. Cinnamon Fruit Dip: 1 cup sour cream 2 tablespoons brown sugar 1 teaspoon cinnamon Combine all ingredients, mix well. Cover refrigerate 2 hours to blend flavours. Citrus Fruit Dip: 1 egg, beaten 1/2 cup sugar 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 2 tablespoons lemon juice 600ml cream, whipped Cook and stir over low heat 5 minutes until very thick. Cool well. Fold cooled ingredients into whipped cream. Coconut Dip: 2/3 cup sour cream 1/3 cup coconut cream 1/3 cup firmly packed brown sugar Mix together. Use as a dip for fruits such as orange sections, fresh pineapple spears, fresh figs, apricots or banana slices. Cream Cheese Fruit Dip: 250g cream cheese, softened 3 tablespoons sugar 1 cup sour cream 1 teaspoon vanilla Combine all ingredients and beat until smooth and creamy. Variations: Stir in 1 cup pureed raspberries or other berries. Or, add grated rind of 1 lemon, 1 tablespoon lemon juice, and 1 extra tablespoon sugar. Honey Almond Dip: 2/3 cup vanilla yoghurt 3 tablespoons toasted slivered almonds, finely chopped 2 1/2 tablespoons honey Whisk all ingredients until smooth. Honey Fruit Dip: 250g cream cheese, softened 1 teaspoon lemon or lime juice 3-4 tablespoons honey Beat cream cheese with juice. Sweeten to taste with honey. Chill. Lemon Cream Fruit Dip: 2 eggs 1 cup sugar 1/3 cup lemon juice 1 tablespoon cornflour 1/2 cup water 1 teaspoon vanilla 1 cup cream, whipped Beat together the eggs, 1/2 cup sugar and lemon juice. In a saucepan, combine remaining 1/2 cup sugar and cornflour. Stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla, cool. Fold in whipped cream. Lemon Poppyseed Dip: 2/3 cup sour cream 4 teaspoons honey 1 tablespoon lemon juice 1 tablespoon poppyseeds 1 teaspoon finely grated lemon peel Combine all ingredients and whisk until smooth. Rum Sour Cream Dip: 2 cups sour cream 2/3 cup brown sugar 2 tablespoons dark rum 1 tablespoon Grand Marnier Combine ingredients, blending thoroughly. Serve chilled. Strawberry Cream Dip: 1/2 cup sour cream 1/4 cup strawberry preserves Combine sour cream and preserves. Whisk until smooth.

My go-to's: YOGURT FRUIT DIPS #1 Ingredients 8 oz non-fat plain yogurt 1 Tbs honey 3/4 tsp lemon juice 1 Tbs pureed pears (or baby food) 1 dash ground cinnamon Combine all ingredients. Mix thoroughly with a wire whip. Cover and chill. #2 Ingredients 16 oz low-fat vanilla yogurt 1 cup shredded coconut 6 Tbs orange juice concentrate 1/2 cup pineapple juice 1/2 tsp poppy seed Mix well; chill (overnight). #3 Ingredients 1 cup plain nonfat yogurt 1 Tbs honey 1 tsp ground flaxseed (optional) 1/2 tsp ground cinnamon 1/4 tsp grated gingerroot Mix all ingredients until well blended. Joe

Thank you for all your suggestions. Sometimes, you just need another perspective to get inspiration. I'm heading out to the store in a bit and am going to pick up some jumbo shells. I'll use the cottage cheese as a filling instead of ricotta. That's a great idea. I'm going to make the chili-cheese puff too. My husband is crazy about green chilis, so this will be sure to please him. Since it's just the two of us, I'll halve the recipe. Ginger, how did you know I would want a roll recipe? I like to have homemade sandwich rolls on hand for lunches. Your recipe sounds wonderful, especially with the horseradish addition. Never even thought of that. But wouldn't horseradish make a dull sliced turkey sandwich zingy? Teresa, I'm also going to give your bread recipe a try. I love the dill rye bread I get at the grocery store. But homemade is always better. My husband is on a low sodium diet, so it's better if I can make my own breads, rolls, etc. That way I can cut the salt content in half. Thanks for all your ideas. In this case, my brain just needed a jump start.