So long story short, I showed up at Robbie's work [with a cheesy bear, caramel apple, and box of chocolates in hand] and took embarrassment to a brand new level. Not only did we end up having the entire office staring at us, but I got the tomato-red face and nervous chuckles galore from Robbie. It was utterly embarrassing for us both but it was easily one of the best moments of our relationship. I'll never forget his adorable face as he smiled to the room in humiliation. In the end, he admitted he was happy to see me [thank goodness], but tried to make me promise to never do it again. I had my fingers crossed though.
So now that V-Day is over and I'm guessing many of you have had your fair share of chocolate candy [I know we have!], I figured this would be a good time to pass out a fruity recipe: Piña Colada Dip. I hesitate to call it 'light' because let's be honest, it's not exactly healthy. But the fruity-ness of the dish is outrageously refreshing and seriously addicting. I could have easily eaten this dip entirely by myself but since I made this for our guests at our Mexi-themed Super Bowl gathering, I did leave a spoonful or two for everyone else. I'm such a great host. I served this dip with Vanilla Wafers and fresh strawberries, which I absolutely loved both. But you can also serve this recipe with a variety of accompaniments, such as graham crackers, pineapple slices, angel food cake pieces, etc. You get the point. Have at 'er! .
From Val So Cal
1 (8 oz.) package cream cheese, softened
1 (7 oz.) jar marshmallow creme
1 (8 oz.) can crushed pineapple, drained
1/2 c. sweetened flaked coconut
Various fruits, crackers, or cakes to serve
- In a small bowl, beat cream cheese and marshmallow creme until fluffy.
- Fold in pineapple and coconut. Cover and chill until ready to serve.