Here are 2 we love--have no idea where I got the 1st one, probably the Kraft site. Diane's Home Cookin Chapter: Dips,savory Caramelized Onion And Apple Cream Cheese Spread =============================================== •3 tablespoons butter or margarine, divided •2 cups chopped, sweet onions (about 2 medium) •2 tablespoons brown sugar •2 tablespoons balsamic vinegar •2 medium cooking apples, cored, peeled and finely chopped (2 cups) •1 teaspoon of cinnamon •1 tub (12oz.) of whipped cream cheese . 1.In large nonstick skillet melt 2 tablespoons of the butter. Add onions. Cook, covered, over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover. Cook and stir over medium-high heat for 3 to 5 minutes more or until onions turn light brown. Stir in brown sugar and vinegar. Cook, stirring frequently, for 1 to 3 minutes more or until liquid evaporates. Remove from skillet. Set aside. 2.Meanwhile, wipe skillet out with paper towels. In same large skillet melt the remaining 1 tablespoon butter. Stir in apples and cinnamon. Cook and stir over medium-low heat about 5 minutes or until slightly softened. Remove from heat. Cool at least 30 minutes. 3.In medium bowl stir together apple mixture and cream cheese. Stir in about 3/4 of the onion mixture. Spread on Keebler® Town House® Original Crackers. Top with the remaining onion mixture. Yield: 2 3/4 cups cream cheese mixture; 22 servings (1 serving = 4 crackers Barefoot Contessa Pan-Fried Onion/ Garlic Bacon Dip =================================================== Makes two cups 2 large yellow onions 4 tablespoons unsalted butter 1/4 cup vegetable oil 1/4 teaspoon ground cayenne pepper 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 ounces cream cheese, room temperature 1/2 cup sour cream 1/2 cup good mayonnaise . Cut the onions in half, and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature. Optional: add mashed roasted garlic ( cut top of head--place in square alum foil-- drizzel with olive oil -gather foil into bundle roast 45 min @ 400--cool slightly--squeeze out cloves & mash ) and crisp bacon pieces Source: The Barefoot Contessa Cookbook by Ina Garten Diane

I have never made it but my cousin makes a wonderful orange marmalade cake from the recipe in the link below. It has orange marmalade on the top and between the layers but the sides have a whipped cream frosting that covers up any stickiness. Here's a quick bread recipe using orange marmalade: ORANGE MARMALADE BREAD 3 cups flour 1 Tbs. baking powder* 1/2 tsp. Salt 1/2 cup sugar 1 cup coarsely broken walnuts 1 Tbs. grated orange rind 1 cup orange marmalade 2 eggs 1 cup orange juice or milk 2 Tbs. melted butter * - Note: seems like a lot of baking powder. Not sure of the age of this recipe but it was cut from a newspaper and a grocery ad on the back has Green Giant peas for 12 cents a can so it may be from an era when baking powder was not as strong. IÂd probably try it with 1 1/2 tsp. Sift flour, baking powder, salt and sugar into a large bowl. Add walnuts and orange rind and stir to coat evenly. In a separate bowl, beat remaining ingredients until well blended. Add to dry ingredients and mix until thoroughly moistened. Bake in a well-greased 9X5X3 inch loaf pan in a preheated 350 degree oven for one hour or until cake tests done. Cool on a rack for 10 minutes before removing from pan. Cool thoroughly before cutting in store in refrigerator. Serve in thin slices with cream cheese whipped with additional marmalade. Here is a link that might be useful: Orange marmalade cake

Some of these I got from here! My favourites are the coconut one and of course the chocolate (minus Kahlua - I add a drop or two of chocolate essence instead). Caramel Dip for Apples: 250-g cream cheese, softened 3/4 cup brown sugar, packed 1 cup dry roasted peanuts Combine all ingredients and mix well. Caramel Fruit Dip: 1 cup sour cream 1 tablespoon brown sugar 1 tablespoon Kahlua (optional) Combine all ingredients Add more brown sugar if the Kahlua is omitted. Chocolate Fruit Dip 250g vanilla yoghurt 1/3 cup brown sugar, packed 1 tablespoon cocoa 1/2 teaspoon vanilla pinch ground cinnamon Combine all ingredients except fruit in small bowl; stir with whisk until smooth. Cover and refrigerate until well chilled. Cinnamon Fruit Dip: 1 cup sour cream 2 tablespoons brown sugar 1 teaspoon cinnamon Combine all ingredients, mix well. Cover refrigerate 2 hours to blend flavours. Citrus Fruit Dip: 1 egg, beaten 1/2 cup sugar 1 tablespoon grated orange peel 2 teaspoons grated lemon peel 2 tablespoons lemon juice 600ml cream, whipped Cook and stir over low heat 5 minutes until very thick. Cool well. Fold cooled ingredients into whipped cream. Coconut Dip: 2/3 cup sour cream 1/3 cup coconut cream 1/3 cup firmly packed brown sugar Mix together. Use as a dip for fruits such as orange sections, fresh pineapple spears, fresh figs, apricots or banana slices. Cream Cheese Fruit Dip: 250g cream cheese, softened 3 tablespoons sugar 1 cup sour cream 1 teaspoon vanilla Combine all ingredients and beat until smooth and creamy. Variations: Stir in 1 cup pureed raspberries or other berries. Or, add grated rind of 1 lemon, 1 tablespoon lemon juice, and 1 extra tablespoon sugar. Honey Almond Dip: 2/3 cup vanilla yoghurt 3 tablespoons toasted slivered almonds, finely chopped 2 1/2 tablespoons honey Whisk all ingredients until smooth. Honey Fruit Dip: 250g cream cheese, softened 1 teaspoon lemon or lime juice 3-4 tablespoons honey Beat cream cheese with juice. Sweeten to taste with honey. Chill. Lemon Cream Fruit Dip: 2 eggs 1 cup sugar 1/3 cup lemon juice 1 tablespoon cornflour 1/2 cup water 1 teaspoon vanilla 1 cup cream, whipped Beat together the eggs, 1/2 cup sugar and lemon juice. In a saucepan, combine remaining 1/2 cup sugar and cornflour. Stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla, cool. Fold in whipped cream. Lemon Poppyseed Dip: 2/3 cup sour cream 4 teaspoons honey 1 tablespoon lemon juice 1 tablespoon poppyseeds 1 teaspoon finely grated lemon peel Combine all ingredients and whisk until smooth. Rum Sour Cream Dip: 2 cups sour cream 2/3 cup brown sugar 2 tablespoons dark rum 1 tablespoon Grand Marnier Combine ingredients, blending thoroughly. Serve chilled. Strawberry Cream Dip: 1/2 cup sour cream 1/4 cup strawberry preserves Combine sour cream and preserves. Whisk until smooth.

My go-to's: YOGURT FRUIT DIPS #1 Ingredients 8 oz non-fat plain yogurt 1 Tbs honey 3/4 tsp lemon juice 1 Tbs pureed pears (or baby food) 1 dash ground cinnamon Combine all ingredients. Mix thoroughly with a wire whip. Cover and chill. #2 Ingredients 16 oz low-fat vanilla yogurt 1 cup shredded coconut 6 Tbs orange juice concentrate 1/2 cup pineapple juice 1/2 tsp poppy seed Mix well; chill (overnight). #3 Ingredients 1 cup plain nonfat yogurt 1 Tbs honey 1 tsp ground flaxseed (optional) 1/2 tsp ground cinnamon 1/4 tsp grated gingerroot Mix all ingredients until well blended. Joe