This week has been filled -
- Trips to the Tree-house
- chasing the neighbors cat
- Wild Turkeys knocking at our door
- Horses, dogs and ants oh my!
- peas up the nose- Preston adventure
- Carlee's question everyday- "So Grammer, how is your day?"
Lots of fun Hair days-
and now the recipes I promised-
2 Cups Ground Gingersnap cookies (about 38Cookies)
1/3 Cup Butter
8OZ. Cream cheese ,softened Assorted fruit: Strawberries, Blueberries,Kiwi, oranges , red or green grapes raspberries.
1/4 Cup sugar 2TSP Lemon Juice 1/4 cup Apricot Preserves.
1/2 Cup Whipping cream 1TBS Water
Preheat oven 350
for crust: in a medium bowl combine ground cookies & sugar with a pastry blender add butter & mix until moist clumps form. Press mixture into bottom & sides of 10" removable bottom tart pan. Bake 8 minutes or until lightly browned. Let cool
Filling: Combine cream cheese, sugar & lemon juice with an electric mixer. Add whipping cream & beat at high speed until light & fluffy. Spread in tart shell & chill several hours arrange fruit on top of chilled filling. Combine Smucker's Apricot preserves with water & brush over top. Garnish with mint leaves and serve, for a lighter version: Proceed as directed for crust, but replace filling ingredients with 1 8 oz. container of lemon yogurt.
Baby shower Brownies-
One package of brownie mix- cook in bite size muffin tins-
after cooled- add sliced Banana and Strawberries- drizzle with chocolate.