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Thursday, February 17, 2011

Apples with Brickle Dip

I post my blogs for the week on Saturday or Sunday and before I posted this recipe on Sunday, I took a break and went outside in search of spring.  I got in my yellow golf cart and took off to our fruit orchard.  I did find peach trees and mayhaw trees with tiny buds.  I found jonquils up with yellow buds at the edge of the woods.  I came back in our yard and saw tiny buds on both of our Japanese magnolias.  Yes, spring will eventually come and after our cold, dreary winter, we are ready!

Apples with Brickle Dip is such a yummy combination.   The tartness of the apple with the sweetness of the brickle dip is delightful.  I have made this for couple of  wedding receptions as well as for Christmas.  It makes a tasty snack, too.

Apples 

6 Granny Smith apples - cored and sliced
Soak in pineapple juice overnight in the refrigerator.

Brickle Dip

8 oz. Philadelphia Cream Cheese, room temperature
3/4 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
1 pkg. Brickle Bits (6 or 8 oz. pkg.)

With mixer, whip together cream cheese, sugars, and vanilla.  Stir in brickle bits. 
Cover and place in the refrigerator.

Serve the Brickle Dip with the sliced apples.

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