fruit dip…

It’s funny what you remember over time.  I don’t remember what I wore last Monday but I do remember what I ate every Sunday night as a child.   Sunday night was snack night.  We’d lay out a beach towel on the living room floor in front of the TV.  We’d put out a spread of veggies, dips, cheese and crackers and watch Rescue 911 and America’s Funniest Home Videos.  It was our thing.  It was my favorite part of the week.  Maybe because of the cheese dip, maybe because of the fruit dip mom always made for dessert.

I loved that fruit dip…and I still love it today.  It’s creamy and rich.  It’s the perfect thing to pair with a crisp, tart apple.


The cream cheese absolutely must be softened…trust me…be patient and let it sit out on the counter for 30 minutes before you try to mix it with the marshmallow creme. If you don’t you’ll end up with about a million little cream cheese balls that will never mix in!

You don’t need to have a living room floor picnic to have a reason to make this fruit dip.  Any time you want to add a little sin to your healthy fruit snack will do just fine.

the recipe:
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fruit dip
from the kitchen of:  Janet Freeman
prep time:  30 minutes
cooking time:  5 minutes

8 ounces cream cheese, softened
7 ounces marshmallow creme

recipe instructions:
Beat the cream cheese and marshmallow creme in a mixing bowl until well combined and fluffy.

Refrigerate until ready to serve. Serve with fresh fruit slices.

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fiasco...homemade velveeta cheese
Do you see that?  That glowing hunk of yellow?  That is what’s left of the homemade Velveeta cheese I made last week.  The girls get all of my kitchen scraps and I think they were very intrigued by this jiggly, yellow, cheesy blob.

I haven’t had a kitchen fiasco in a while and I have to say I’m actually very disappointed it had to be this recipe that failed!  I soooooo wanted it to be amazing.

I wanted to never have to buy processed cheese again.  Sigh.  A girl can dream.

It was really easy to make.  It even had the texture like Velveeta.  It tasted a little powdery and a lot cheddary but I had hope.  I attempted to make mac and cheese.

Well…it did not melt like Velveeta.  In fact, the melting process was so ridiculous that when I decided to end the charade, all I had to do was pull out the spoon and scrape it off.  And then I pulled out the real deal to save the day.

I think I will try this one more time, but with a better melting cheese.  Like Gruyere or American.  But…I just don’t think I’ll ever get to a point where I can throw out the real thing.  It’s just too good at what it does!


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