Kimberly's Fruit Dip and LaRae Kendall's Fruit Salad

Fruit Dip

1 pkg 8 oz cream cheese

1-cup brown sugar

2 tbsp Carmel (like the ice cream kind)

1 tsp vanilla

Blend it up. If too thick add a little more Carmel or milk

Green Salad and Mix

Lettuce

Green onion

Almonds

Sunflower seeds/and or sesame seeds

Wontons or Chinese dry noodles

Dressing (add right before serving)

2 tsp apple cider vinegar

2 tsp sugar

1⁄2 c oil

2 tsp accent (or soy sauce—accent is better, if you use soy sauce, add salt and pepper to taste)

LaRae Kendall’s Fruit Salad

1 11-oz can mandarin oranges

1 25-oz can fruit cocktail

1 20-oz can chunk pineapple

2 apples

2 bananas

1 pg. instant lemon pudding

Drain mandarin oranges and set aside. Put fruit cocktail in a bowl that will hold at least 2-quarts. Cut cherry halves into smaller pieces to distribute red color. Add pineapple chunks, then instant pudding. Stir until the pudding is dissolved. Peel and cut apples into small wedges and add fruit mixture and then add the drained

orange segments. Refrigerate several hours. Slice bananas and add to salad shortly before serving. Use liquid drained from oranges however you like. You may want to thin the salad a bit with it.