Strawberry Margarita Squares

I brought these to a big New Years Eve Party in 2001, they were a huge hit!
Do not make more then 1/2 a day in advance as the crust will get soggy.

Strawberry Margarita Squares
(PChef)

Crust
2 c. mini-twist pretzels (1 c. crushed)
1/2 c. butter or margarine, melted
1/4 c. sugar

Filling
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) kool whip, thawed, divided
1 pkg. (3 oz.) strawberry gelatin
1/2 c. boiling water
1 pkg. (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)

1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic back with Baker's Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well-blended. Fold in 2 cups of kool whip. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the kool whip using Stainless Steel Whisk. Pour over cream cheese layer, spreading edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each with remaining kool whip using Easy Accent Decorator. Top with sliced strawberries and a small triangle slice of lime.

Chocolate Chip Sensation Cookie Pizza

This is sooooo good! be sure to drizzle the top and the plates with melted chocolate.

Chocolate Chip Sensation
(PChef)

Yield: 20 Servings

1 pk refrigerated chocolate chip-cookie
8 oz cream cheese; softened
1/3 c sugar
1 pt half and half
1 pk instant pudding mix;
-chocolate
1/4 c nuts; chopped

Instructions

Preheat oven to 375ø. Roll cookie dough into a ball and flatten. Roll out
dough into a 13" circle on baking stone. Bake cookie for 12 - 15 minutes
or until browned. Let cool 10 minutes. Loosen crust from stone. Cool
completely. Combine cream cheese and sugar; set aside.
Combine half and half and instant pudding. Let set until firm, about 5
minutes. Spread cream cheese mixture on thoroughly cooled cookie base.
Layer pudding mixture on thoroughly cooled cookie base. Layer pudding
mixture over cream cheese layer. Sprinkle chopped nuts over cookie. Chill
until served.

Berry Pancake Puff

This Pancake Puff is amazing to watch as it bakes. I have made it many times. The presentation and combination of flavors and textures is incredible, not to mention the fact that this is a very light and healthy recipe.

Berry Pancake Puff

Berry Topping:

2 cups (any combination) fresh berries, such as raspberries, blueberries, blackberries or hulled sliced strawberries

1/3 cup orange marmalade

Pancake:

3 tablespoons butter melted, divided

1 cup milk

6 eggs

1 cup all-purpose flour

1/2 teaspoon salt

2 tablespoons powder sugar

Preheat over to 450'. For berry topping, gently stir together berries and marmalade; set aside. For pancake, use a pastry brush to coat a deep dish baker with tbsp tablespoons of butter. In Classic a bowl, combine milk, eggs and remaining 2 tablespoons butter whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into baker. Bake 13 minutes. Reduce over temperature to 350' and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven; immediately sprinkle with powdered sugar. Fill center with berry topping. Cut into wedges & serve immediately.

Tuxedo Brownie Cups

This is another one of my mom's favorite recipes. Mom doesn't garnish hers and they are still very good, but the presentation is out of this word if you garnish the whole lot of them. These are always a huge hit!

Tuxedo Brownie Cups
(PChef)

1 package (19-21 oz) fudge brownie mix (plus ingredients to make mix)
2 squares (1 oz each) white chocolate for baking
2 tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1 pint small strawberries, sliced
orange zest, mint leaves, melted semi-sweet chocolate for baking (optional)

1. Preheat oven to 325. Spray cups of deluxe mini-muffin pan with non-stick cooking spray. Prepare brownie mix according to directions for cake-like brownies. Using small scoop, fill each cup 2/3 full. Bake 14 minutes or until edges are set (do not overbake).

2. Remove pan to cooling rack. Immediately press tops of brownie with tart shaper to make indentations. Cool in pan 15 minutes. Loosen edges and gentle remove the brownies from pan. Cool completely. Repeat with remaining batter.

3. Microwave white chocolate and milk, uncovered on high 1 minute; stir until smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

4. Pipe mixture into cooled brownie cups using the Easy Accent Decorator (or other piping tool). Arrange strawberry slices on top. Garnish with fresh sliced strawberries, mint leaves, and orange zest or strawberries and drizzled, melted chocolate. Place in airtight container and refrigerate 1-3 hours before serving.

tip: to get even strawberry slices, slice them using your egg slicer.

Mom's Strawberry Dessert Pizza

My mom used to make this at least once a week as soon as Florida Strawberries began to show up in our local markets. It was quick easy and delicious! Makes me wish I still had the heart shaped pan she gave me to make it on.


Mom's Strawberry Dessert Pizza

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese -- softened
1/3 cup sugar
Assorted fresh fruit* -- (select about-- three)Mom used to make this with Strawberries!

* apple, strawberries, banana, kiwi,blueberries, etc. If using fruits that brow
n (ie: apples, bananas) wait until ready to serve to cut and spread fruit on pi
zza or sprinkle with fruit fresh. Preheat oven to 350 degrees. Press sugar cook
ie dough into a 12 inch circle on round baking stone or cookie sheet. Bake 10-1
5 minutes until golden brown. Cool for ten minutes then remove from pan. Cool c
ompletely. Spread sugar and cream cheese mixture over crust and arrange sliced
fruit over top. Chill.

Yields 10 servings