Love Fruit Treats

I got the ideas for these by looking at fruit pizza recipes. They turned out really yummy and pretty but you need to eat them right away or the cookie will get soggy.

Cookie

6 cups flour

3 tsp. baking powder

2 cups butter

2 cups sugar

2 eggs

2 tsp. vanilla extract

1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together. Chill for 1 to 2 hours Roll to desired thickness and cut into hearts. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.

Cream Topping

8 oz. cream cheese
7 oz. marshmallow cream

Mix together with an electric mixer and chill until you are ready to spread on the cookies. This is also what I use as a fruit dip. It is great for strawberries.

Fruit Topping

Strawberries
Kiwi
Apricots
Can of mandarin oranges

Chop up fruit and spoon over cream topping. Serve immediately and enjoy!

"The" Most Chocolaty Bundt Cake Ever

I got this off of my new friend Jen and made it for some friends on Saturday night. It was really good!

1 chocolate cake mix (I like the fudge one)
1 4 oz. chocolate pudding
12 oz. chocolate chips
1/2 pint sour cream
1/2 c. vegetable oil
1/2 c. water
4 large eggs

Mix, start salivating, pour in greased bundt pan... And try to patiently wait for 50-60 minutes until it cooks at 350. And then enjoy a piece of pure heaven chocolate cake. (These are Jen's words but they are oh so true!)

Molten Chocolate Cakes

Alycia found this recipe somewhere and we usually have it with ice cream. Last Sunday I just had to have a molten cake so we tried it with fresh strawberries and melted white chocolate on top. The strawberries were fabulous with it because it was like eating chocolate covered strawberries. You really couldn't taste the white chocolate but it looked pretty.

4 squares Semi-sweet baking chocolate
½ cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tbsp flour
Whipped topping or homemade whipping cream (optional)

Preheat oven to 425 Butter 4 (3/4) custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in bowl on high for 1 minute or until butter is melted. Stir with a wire whisk until all the chocolate is melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour and divide batter between prepared cups.

Bake 10-14 minutes or until sides are firm but centers are soft. Let stand 1 minute and carefully run knife along the edges and invert onto plate. Top with topping and serve warm.

Peppermint Brownies

1 cup sugar
4 eggs
1 stick butter
1 can hershey surup ( 1 1/2 cup)
1 cup flour

Mix and bake at 350, 25 minutes in greased cookie sheet. Not a 9 x 13!

Refrigerate for 20 minutes or until cool.

1 stick butter
4 cup powdered sugar
4 T milk
1 1/2 t pep. Flavor
Green food coloring

Spread over brownies

Refrigerate for 20 min.

Melt 1 stick of butter and 12 oz. Choc. Chips in the microwave for 30 seconds. Stir and the chips with continue to melt. Repeat until all the chocolate is melted. Poor over peppermint layer and refrigerate.

They freezes well.

Breakfast Quiche

4 eggs beaten
1/2 lb. of cooked crumbled bacon (I buy the precooked kind and crumble it myself) or you can use cut up ham (It is a great thing to do with your extra Easter Ham)
1 C shredded cheddar cheese
3 T flour
1 1/2 C of milk
salt and pepper to taste
frozen deep dish pie crust or refrigerated roll out pie dough (If you use the refrigerated dough with your own pie dish, people think you made it yourself)

Beat your eggs and put in your flour so it does not get lumpy or mix with milk (so it will thicken when baked). Then add the rest of the ingredients and bake at 350 until knife is inserted and comes out clean. It will take about an hour to cook but start checking it at 40 minutes.

Mom’s Carmel Twists

Sweet Dough

4 1/2C Flour
1/4C Sugar
1tsp salt
3/4C margarine
2 eggs
1 pkg dry yeast (2 1/4t) dissolved in
1 1/4C hot water

Cut margarine finely into dry ingredients. Add eggs and dissolved yeast mixture. Refrigerate for 2 hours, or overnight. Divide into 3 parts. Roll each part out on a floured board into 9x18 inch rectangle. Spread with butter and sprinkle with cinnamon and sugar. Fold in thirds to make a 3x18 inch rectangle. cut into 1 inch strips. Twist strips and place side by side on the caramel mixture. Let rise for 1/2 hour. Bake at 350 degrees for 25 minutes. Invert immediately onto cookie sheet. Makes 54 rolls.

Carmel
2/3C margarine
1/4C light corn syrup
1 1/2C brown sugar
1C nuts (ground)

Bring to a boil and add 1T water. Stir and pour evenly onto 12 x 18 inch jelly roll pan. Sprinkle nuts on top.