White Chip Fruit Tart

3/4 cup butter or margarine, softened

1/2 cup confectioners sugar

1 1/2 cups all-pourpose flour

2 cups (12oz. package) premier white chips

1/4 cup whipping cream (not whipped cream)

1 pkg. (8 oz.) cream cheese, softened 

Assorted fresh fruit, sliced

FRIUT TOPPING:

1/4 cup sugar

1 tbsp. cornstarch

1/2 cup pineapple juice

1/2 tsp lemon juice

-Heat oven to 300F.

-Beat butter and sugar in small bowl until smooth; blend in flour.

-Press mixture onto bottom and up side of 12'' round pizza pan. Flute edge if desired.

-Bake for 20-25 min. or until lightly browned; cool completely.

-Place white chips and whipping cream in medium microwave-safe bowl.

-Microwave for 1-1 1/2 mins. or until chips are melted and mixture is smooth.

-Beat in cream cheese.

-Spread on cooled crust.

FRUIT TOPPING:

-Stir together sugar and cornstarch in small saucepan.

-Stir in juices.

-Cook over medium heat stirring constantly until thickened.

-Cool.

-Arrange fruit over chip mixture.

-Carefully pour over or brush topping over fruit.

-Cover and refrigerate until just before serving.

Triple Chocolate Pizza

Chocolate Pizza Crust:
2 cups all purpose flour
1 1/4 cups granulated sugar
1/3 cup cocoa, sifted
3/4 cup softened margarine


2 eggs, fork beaten


Chocolate Filling:
8oz. pkg. cream cheese, softened
3/4 cup granulated sugar
1 egg
1/4 cup cocoa, sifted
1 tsp. vanilla


Topping:
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/3 cup butterscotch chips


8-10 maraschino cherries, drained and halved
1-2 tbsp. sliced almonds


Chocolate pizza crust:
-Measure flour, sugar and cocoa into bowl.
-Add margarine.
-Cut in until crumbly.
-Add eggs, mix well
-Press into greased 12 in. pizza pan.
-Bake @350 for 15 mins.


Chocolate Filling:
-Beat all 5 ingredients together until smooth.
-Spread over hot crust.
-Return to oven for 10 mins.


Toppings:
-Sprinkle 3 kinds of chips over crust.
-Let stand until soft.
-Draw tip of knife back and forth over top to smooth out most of chips. (if necessary return to warm oven for a minute)
-Place cherries here and there.
-Place almond slices around edges.
-Cool.
-Cuts into 12 wedges.

Caramel Pecan Ice Cream Cake

1 3/4 cup flour
1 cup brown sugar
1 cup melted margerine
1 cup chopped pecans
1 cup rolled oats
1 cup butterscotch (or caramel) sauce
8 cups softened ice cream (1/2 a pail)

-Mix first 5 ingredients together, place in cookie sheet
-Bake @ 350F till golden brown, approx. 10 min.
-Crumble and press 1/2 crumbs into 9x13 pan
-Drizzle 1/2 butterscotch sauce over crumbs
-Spread ice cream over all
-Spread crumbs on top
-Drizzle remaning butterscotch sauce over crumbs
-Cover and freeze

Butterscotch Sauce

1 cup light cream
1 cup brown sugar
1 cup light corn syrup
1/3 cup margerine
1 tsp. vanilla
1/8 tsp. salt

-Mix all ingredients together in sauce pan
-Boil for 2 mins.
-Cool
-Makes about 2 1/2 cups

(you can also use bought caramel or butterscotch sauce : )

Blueberry Crumble Muffins

Ingredients for muffins:

1/2 cup margarine, room temperature

1 cup white sugar

2 large eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup buttermilk or sour milk (1/2 cup milk plus 1 tsp vinegar, let stand for 3 minutes)

2 cups fresh or frozen blueberries

-Preheat oven to 375º. 

-Grease muffin tins. 

-Beat Margarine until fluffy. 

-Add sugar, mix well. 

-Beat in eggs and vanilla. 

-In another bowl mix dry ingredients together. 

-Add half the dry ingredients to creamed mixture. 

-Mix in half the milk. 

-Mix in the remaining dry ingredients, then the rest of the milk. 

-Fold in the blueberries. 

-Fill each muffin cup to the top.

Ingredients for Crumble:

1/2 cup flour

1/4 cup sugar

1/4 cup margarine

-Stir flour and sugar together.

-Cut in the margarine to make a crumble. 

-Sprinkle over all the muffins.

-Bake approximately 20 minutes until golden. 

-Cool in muffin tins. 

-Makes 12 muffins.

Double Brownies

*WARNING* THESE ARE WAY TO ADDICTING, MAKE AT YOUR OWN RISK!!!!!


Chocolate layer:
2 eggs
1 cup white sugar
3/4 cup flour
1/2 cup chopped walnuts (optional)
1/8 tsp. salt
1/4 cup cocoa
1/2 cup butter or margarine


-Beat 2 eggs until foamy
-Add white sugar, flour, nuts and salt.
-Melt margarine and cocoa together in saucepan over low heat.
-Add to egg mixture and blend well.
-Spread in greased 9x13 pan.
-Set aside




Butterscotch layer:
1/2 cup Butter or Margarine
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
1 1/2 cups flour
1/4 tsp. salt
1/2 cup chopped walnuts (optional)


-In clean bowl cream butter with brown sugar.
-Add 2 eggs and vanilla.
-Beat until well mixed.
-Mix in flour, salt and walnuts.
-Spoon over chocolate layer in small blobs.
-Spread as best as you can.
-Bake @350F for 30 min. until brownies begin to pull away from sides of pan.
-Cool.


Icing:
1/4 cup butter or margarine
1/2 cup brown sugar
3 tbsp. milk


1 1/2 cups icing (confectioners) sugar


-Bring butter, brown sugar and milk to a boil in saucepan.
-Simmer for 2 minuets.
-Cool (I didn't :)
-Stir in icing sugar, adding more sugar or milk if necessary to make consistency for easy spreading.
-Spread over cooled squares.


Drizzle:
2/3 cup semisweet chocolate
1 tbsp. butter or margarine


-Melt together over hot water and drizzle over icing.
-Cut into 54 squares.
-ENJOY! :)

Cheese Bars

Crust:
1 box yellow cake mix
1 beaten egg
1/2 cup softened butter

Cheese Filling:
2 beaten eggs
1-8 oz. package softened cream cheese
2 3/4 cup confectioners sugar

-Mix the crust ingredients well; pat into bottom and about 1/4" up the sides of un-greased 9X13 pan.
-Beat all filling ing. together and pour into crust.
-Bake @325F for 40-45 min.
-Let cool and cut into squares

Strawberry/Rhubarb Crumb Pie

1 egg
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla extract
3 cups rhubarb
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inches)


Topping
3/4 cup flour
1/2 cup brown sugar
1/2 cup quick cooking or old-fashioned oats
1/2 cup butter, cubed



- In large bowl beat egg
- Beat in sugar, flour and vanilla until well blended 
- Gently stir in rhubarb and strawberries
- Pour into pastry shell


- in a small bowl combine flour, brown sugar and oats
- Cut in butter until crumbly
- Sprinkle over fruit
- Bake @ 400F for 10 minutes
- Reduce heat to 350F and bake for 35 minutes or until crust is golden brown and filling is bubbly
- Cool