Friday, November 4, 2011

Marshmallow Creme Fruit Dip

Fruit Dip is such a great idea for any gathering. It's light and refreshing and can be served as an appetizer or with a meal. Or you can be like me and serve it to my son who will eat almost everything all by himself!

1 8 oz. package cream cheese, softened
1 small jar marshmallow creme
1 T. orange juice concentrate
grated orange zest (optional)

Blend ingredients until smooth. Serve with fresh fruit.

Cheese Ball

This recipe comes from our good friend and neighbor growing up.

2 8 oz. packages cream cheese
1 8 oz. grated cheddar cheese
1 T. finely grated onion
1 tsp. lemon juice
1 T. Worcestershire sauce
Dash salt
Dash cayenne pepper
1/2 cup to 1 cup crushed nuts

Mix all ingredients thoroughly except nuts. Divide mixture and shape into 2 balls. Roll balls in crushed nuts. (I used pecans this time around). Wrap in saran and refrigerate.

Apple Streusel Cheesecake Bars

My neighbor shared this yummy Betty Crocker dessert recipe with us and it is delicious! On their website it says it was the Prize-Winning Recipe for 2007 so it's definitely a keeper!

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 T. Gold Medal all-purpose flour
1 tsp. vanilla
1 egg
1 can (21 oz.) apple pie filling
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350 degrees. Spray bottom and sides of 9x13 inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, four, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours.