Wednesday, March 24, 2010

Chocolate Chip Cheesecake Ball/Caramel Apple Dip


1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners sugar
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter
until smooth. Mix in confectioners sugar, brown sugar and
vanilla. Stir in chocolate chips. Cover, and chill in the
refrigerator for 2 hours. Shape chilled cream cheese mixture
into a ball. Wrap with plastic, and chill in the refrigerator
for 1 hour or overnight. Roll the cheese ball in finely
chopped pecans before serving. Serve with chocolate graham



Caramel Apple Dip

1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples

Unwrap caramels. Combine caramels, butter and milk. Melt together in
microwave. Stir occasionally while melting. Slice apples. Dip into warm
caramel. Keeps well in refrigerator and just needs to be heated again
when serving.

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