ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Cream Cheese Fruit Dip

Misc.
TRYING TO FIND THE RECIPE FOR HARTVILLE KITCHEN FRUIT DIP OR SOMETHING SIMILAR

MsgID: 148385
Shared by: VERONICA,PA.
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Cream Cheese Fruit Dip
  VERONICA,PA.
2 Recipe(tried): Cream Cheese Fruit Dip
  Joan - Media, Pa
ADVERTISEMENT
Random Recipes
  • Chile-Lime Baked Fries
  • CHILE-LIME BAKED FRIES 2 potatoes 1 tablespoon canola oil 1/4 teaspoon salt 1/4 teaspoon ground pepper 2 tablespoons mayonnaise Juice of 1 medium lime 1/2 teaspoon of chile powder (your choice of chiles) Preheat oven...
  • C&H Brown Sugar Cornbread Muffins
  • C&H BROWN SUGAR CORNBREAD MUFFINS 1 1/2 cups cornmeal 1/2 cup all-purpose flour 1/4 cup C&H dark brown sugar, packed 4 tsp baking powder 1/2 tsp salt 1 cup milk 1 egg, beaten 1/4 cup (1/2 stick) melted butter or...
  • Perogie Filling
  • My grandfather came from the Polish border from Russia. We make ours just alittle different. Same dough recipes but the filling is different. 3 large potatoes 1 to 1 1/2 cups cooked rice 3 1/4 cup a dry cottage chees...
  • Bisquick Swedish Tea Ring (without yeast)
  • BISQUICK SWEDISH TEA RING 2 cups Bisquick baking mix 4 tablespoons sugar 1 egg 1/2 cup milk 2 tablespoons butter, softened 4 tablespoons sugar 1 teaspoon ground cinnamon Raisins a few pieces of thinly shaved citron...
  • Butterscotch Buns
  • BUTTERSCOTCH BUNS FOR THE FILLING: 1/3 cup butter or margarine, softened 3/4 cup packed brown sugar 1/3 cup chopped nuts FOR THE DOUGH: 2 cups flour 2 tbsp. white granulated sugar 4 tsp. baking powder 1 tsp....
  • Broccoli Cheese Twice-Baked Potatoes
  • BROCCOLI CHEESE TWICE-BAKED POTATOES 6 medium baking potatoes 1/2 cup sour cream 3 tablespoons butter or margarine 1/2 teaspoon salt 1/4 teaspoon pepper 2 green onions, thinly sliced 1 1/2 cups broccoli, chopped, cook...
ADVERTISEMENT
  • Dill Dip
  • This recipe has been around for over 45 years that I know of. It is a recipe that my mom used to make when I was a kid-1960's. It is always a "hit". DILL DIP 1 cup sour cream (do not use light or fat free) 1 cup mayo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Cream Cheese Fruit Dip
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!