You will never guess who came to visit me this weekend.
And can you believe the good old sunshine
brought along a little bit of 56 degree weather.
(Don’t go mocking me now…it’s been a long winter around here.
56 degrees feels like a heat wave…sort of.)
It was a joyful occasion!
Break out the trampoline springs and paint your toenails….
Spring is a comin’.
In my heart of hearts this Utah gal knows it’s going to snow again, but for today….
I’m just going to let the sunshine soak right in.
I have a very easy, springy, sweet and luscious
fruit dip recipe for you today.
This recipe has been floating around my neighborhood for sometime now. It just keeps getting passed around, and showing up at this party and that party. Then, just the other day I was reading through A Gooseberry Patch cookbook, and what do you know….there it was!
This yummy fruit dip is a keeper, a lot of people think it.
Hope you will be one of them!
Cream Cheese and Toffee Fruit Dip
Time: 10 minutes
Yield: about 2 cups
Recipe from Heidi Sabey, Julie Thomson and
The Gooseberry Patch
8 oz cream cheese, softened
3/4 C brown sugar
1/4 C white sugar
1 t vanilla
3/4 C toffee pieces
Here is what you are going to need.
(minus the dash of salt…..just imagine it being there, in all of it’s tiny granulated glory…)
You can find the toffee bits on the baking aisle. They are usually with the chocolate chips.
1. Beat your cream cheese until nice and smooth. Add all other ingredients but the toffee. Beat until its nice and glossy looking. About 2 minutes should do you up just right.
2. Pour in your toffee bits. Mix just until combined. Serve with fresh fruit. Strawberries, bananas, apples, pineapple…are all great choices.