My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, December 1, 2011

Betty's Fruit Dip

On Tuesday this week, my friend Betty Sipe hosted a soup luncheon for the ladies of our Christian Women's Fellowship at her home. This is her fruit dip she served with apple wedges. She used red, green and yellow apples. The ladies were still scooping up the dip after the apples were gone. As Betty's said, it's for any fruit, not just apples.

Betty's Fruit Dip
approx. 2 1/2 cups
print recipe

Two 8 ounce packages of cream cheese, softened
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons caramel sauce, homemade or ice cream topping

Mix the above well. Spread on the plate or platter you will be serving on.

Wash and core apples. Don't peel. Cut apples into wedges and toss in pineapple juice to keep from darkening. Stand apples upright in the dip mixture. Drizzle with more caramel sauce.

I can't tell you how wonderful this is.


  1. oh wow! this sounds wonderful! i am making this as soon as i go to the store!

  2. I think I just may have to try this,, TODAY!


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