By By Lisa Tindell – news writer
I love finding new recipes, and I have found one this week that makes my mouth water just thinking about it.
Nothing is better than going to a gathering where the food has been prepared fine, Christian women. I had that opportunity Sunday night at Cedar Hill Baptist Church.
The recipe I found this week was one of the dishes I had the pleasure of enjoying at that event. Gladys Fuqua told me how the dish was made, and I asked if I could share it with the readers of this column. She approved the publication of the recipe and explained that it was a recipe she had gotten from her daughter, Sonya.
The dish has a name I'm sure, but I failed to get it from the Mrs. Fuqua. I guess you can call it what you want, I'll just call it delicious.
Apple Dip
1 bag Heath brickle bits
8 oz. cream cheese, softened
One-half cup brown sugar
One-fourth cup white sugar
Blend all ingredients well, until creamy. Serve with sliced Granny Smith apples or other fruit.
I certainly believe I could have made a pig of myself with the dish. I can't wait to prepare it myself and serve it to those who haven't had the pleasure of enjoying it.
That recipe got me to thinking about other fruit dip recipes.
As much as I enjoyed the dish, I figured there are some people that might not like the Heath bits or even the brown sugar in the recipe I just gave you. In light of that, I've found a few other recipes that might be pretty good.
This next recipe is one that I've had before but have never prepared. My sister-in-law makes this dip with one little difference.
The recipe printed here calls for orange juice, but Cheryl always used the juice from a jar of cherries. I guess you could use just about any type of fruit juice (except maybe lemon) in this recipe. You can certain switch things around to fit your taste.
Fruit Dip
1 (7 ounce) jar marshmallow cr