<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Fruit Dip ;INGREDIENTS</mark></strong></p>



<p>1 ( 8 ounces) package of cream cheese, softened</p>



<p>16 ounces marshmallow creme ;</p>



<p>1 tablespoon maraschino cherry juice</p>



<p> ;</p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">DIRECTIONS</mark></strong> ; </p>



<p>Fruit Dip ;</p>



<p>place cream cheese and marshmallow cream in a microwave-safe bowl.</p>



<p>Place in microwave and cook on medium-high for 20 seconds increments.</p>


<div class="wp-block-image">
<figure class="aligncenter size-full is-resized"><img src="https://kitchenrecipes4u.com/wp-content/uploads/2022/07/WhatsApp-Image-2022-05-09-at-02.12.05-1-copy-logo.png" alt="" class="wp-image-1526" width="439" height="439"/></figure></div>


<h4 class="has-text-align-center wp-block-heading" style="font-size:30px"><mark style="background-color:rgba(0, 0, 0, 0);color:#ffea00" class="has-inline-color">BONUS RECIPES FOR RICE LOVERS </mark></h4>



<h4 class="has-medium-font-size wp-block-heading"><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-vivid-cyan-blue-color">Easy Fruit Cobbler</mark></h4>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">INGREDIENTS</mark></strong></p>



<p>1 ;cup ;all-purpose ;flour<br>2 ;teaspoons ;baking ;powder<br>3/4 ;cup ;white ;sugar<br>3/4 ;cup ;milk<br>1/4 ;cup ;butter<br>2 ;cups ;sliced ;fresh ;peaches<br></p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">DIRECTIONS</mark></strong></p>



<p>Preheat ;oven ;to ;325 ;degrees ;F ;(165 ;degrees ;C). ;Melt ;butter ;in ;a ;9 ;x<br>9 ;inch ;baking ;dish.<br>Blend ;together ;flour, ;baking ;powder, ;sugar, ;and ;milk.<br>Pour ;batter ;in ;baking ;dish ;over ;the ;butter. ;Sprinkle ;fruit ;on ;top ;of ;<br>the ;batter, ;do ;not ;stir.</p>



<p>Bake ;for ;1 ;hour ;or ;until ;golden ;brown.</p>



<h4 class="wp-block-heading" style="font-size:32px"><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-vivid-cyan-blue-color">Easy Fruit-Filled Pastry Heart Cookies</mark></h4>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>1 cup all-purpose flour<br>1/2 cup cold butter<br>1/2 (8 ounce) package cold cream<br>cheese<br>1/8 teaspoon salt<br>1 beaten egg<br>6 tablespoons apricot preserves<br>2 tablespoons white sugar, for<br>sprinkling</p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></p>



<p>Preheat an oven to 375 degrees F (190 degrees C). Spray baking<br>sheets with cooking spray, or line with parchment paper.<br>Place the flour, butter, cream cheese, and salt in a bowl. Cut it<br>together with 2 knives or a pastry cutter until the butter and cream<br>cheese is the size of small peas. Shape the dough into a ball, wrap<br>with plastic wrap, and refrigerate for at least 2 hours.<br>Cut the dough in half and place half in the refrigerator to stay cold.<br>Roll the other half between 2 pieces of wax paper or parchment into<br>a sheet about 1/8 inch thick. Lift off the top sheet, and use a heartshaped cookie cutter to cut 18 cookies.</p>



<p><br>From the wax paper, put the dough onto a flat baking sheet and into<br>the freezer for a few minutes to firm up the cookies. Set the 18<br>cookies aside. </p>



<p>Repeat with the other half of the dough.<br>18 heart-shaped cookies.<br>Place 18 cookies onto the prepared baking sheets so they don&#8217;t<br>touch. Carefully brush a little beaten egg around the top of each<br>cookie, and spoon about 1 teaspoon of preserves into the center of<br>the cookie. </p>



<h4 class="wp-block-heading">Finally</h4>



<p>Press together around the edges, and crimp the edges with a fork to seal in the<br>filling and make a pretty edge. Brush the tops of the filled cookies<br>with beaten egg, and sprinkle with sugar.<br>Back in the preheated oven until the cookies are a light golden<br>brown, 10 to 12 minutes.<br>containers.</p>



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