ADVERTISEMENT
- Real Recipes from Real People -

Fresh Fruit Appetizers

Misc.
FRESH FRUIT DELIGHT

Yield: 4 servings

Fresh Fruit in Season; (apples, melons, kiwi,strawberries)
Cocktail toothpicks
Cream Cheese
Marshmallow Cream

Combine fresh fruits in season. Use cocktail toothpicks to dip in
equal parts of cream cheese and marshamllow cream mixed together. A
delicious appetizer.

MsgID: 0020394
Shared by: Peggy
In reply to: ISO: Prom Dinner Recipes(Homemade)
Board: Cooking Club at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pork Tenderloin with Mushroom Marsala Cream Sauce
  • PORK TENDERLOIN WITH MUSHROOM MARSALA CREAM SAUCE 1 1/2 pounds pork tenderloin, trimmed 1/3 cup dried currants 3 cups Marsala wine, divided use 5 1/2 cups fat-free chicken broth, divided use 1 cup chopped shallots 1 l...
  • Praline Popcorn
  • PRALINE POPCORN 2 cups pecan halves 3/4 cup firmly packed brown sugar 3/4 cup maple syrup 1/2 cup butter 2 teaspoons vanilla extract 1 (3-ounce) package butter-flavored microwave popcorn -- popped Preheat oven to 250...
  • Mint Chocolate Chip Cookies (vegan, using spelt flour)
  • MINT CHOCOLATE CHIP COOKIES DRY INGREDIENTS: 2 cups spelt flour 1 cup vegan chocolate chips 1 cup walnuts, chopped 3/4 cup rolled oats, uncooked 1/2 teaspoon sea salt 3/4 teaspoon baking soda 1/8 teaspoon ground cin...
  • Rice Krispies-Chocolate Chip Cookies
  • RICE KRISPIES-CHOCOLATE CHIP COOKIES 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter, softened 1/4 cup nonfat cream cheese, softened 1 cup sugar 1/4 cup Egg Beaters 99% egg subst...
  • Jasmine Eggs (using jasmine and tangerine peel)
  • JASMINE EGGS "These eggs require some planning, but they are a delicious and unique appetizer." 6 eggs, hard-boiled 3 cups water 3 tablespoons jasmine tea leaves 2 tablespoons soy sauce 2 to 3 pieces of dri...
  • Butter Measurements
  • 1 STICK BUTTER = 1/4 pound = 4 ounces = 113.5 gr (1 lb = 454 gr) = 1/2 cup = 8 tablespoons = 14...
ADVERTISEMENT
  • Irish Brown Bread
  • BROWN BREAD "Apart from potatoes, nothing is more synonymous with the food of Ireland than brown bread. You find it served there with just about anything, from breakfast to Christmas dinner." ...
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
  • Fresh Fruit Appetizers
  • 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!