Fruit Dip INGREDIENTS
1 ( 8 ounces) package of cream cheese, softened
16 ounces marshmallow creme
1 tablespoon maraschino cherry juice
DIRECTIONS
Fruit Dip
place cream cheese and marshmallow cream in a microwave-safe bowl.
Place in microwave and cook on medium-high for 20 seconds increments.
BONUS RECIPES FOR RICE LOVERS
Easy Fruit Cobbler
INGREDIENTS
1 cup all-purpose flour
2 teaspoons baking powder
3/4 cup white sugar
3/4 cup milk
1/4 cup butter
2 cups sliced fresh peaches
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x
9 inch baking dish.
Blend together flour, baking powder, sugar, and milk.
Pour batter in baking dish over the butter. Sprinkle fruit on top of
the batter, do not stir.
Bake for 1 hour or until golden brown.
Easy Fruit-Filled Pastry Heart Cookies
Ingredients
1 cup all-purpose flour
1/2 cup cold butter
1/2 (8 ounce) package cold cream
cheese
1/8 teaspoon salt
1 beaten egg
6 tablespoons apricot preserves
2 tablespoons white sugar, for
sprinkling
Directions
Preheat an oven to 375 degrees F (190 degrees C). Spray baking
sheets with cooking spray, or line with parchment paper.
Place the flour, butter, cream cheese, and salt in a bowl. Cut it
together with 2 knives or a pastry cutter until the butter and cream
cheese is the size of small peas. Shape the dough into a ball, wrap
with plastic wrap, and refrigerate for at least 2 hours.
Cut the dough in half and place half in the refrigerator to stay cold.
Roll the other half between 2 pieces of wax paper or parchment into
a sheet about 1/8 inch thick. Lift off the top sheet, and use a heartshaped cookie cutter to cut 18 cookies.
From the wax paper, put the dough onto a flat baking sheet and into
the freezer for a few minutes to firm up the cookies. Set the 18
cookies aside.
Repeat with the other half of the dough.
18 heart-shaped cookies.
Place 18 cookies onto the prepared baking sheets so they don’t
touch. Carefully brush a little beaten egg around the top of each
cookie, and spoon about 1 teaspoon of preserves into the center of
the cookie.
Finally
Press together around the edges, and crimp the edges with a fork to seal in the
filling and make a pretty edge. Brush the tops of the filled cookies
with beaten egg, and sprinkle with sugar.
Back in the preheated oven until the cookies are a light golden
brown, 10 to 12 minutes.
containers.
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