Strawberry Fruit Dip

Just walking through the produce department in the grocery store this time of year is completely amazing. The array of colors and variety of fruits and vegetables to choose from just astonishes me. I wish I could grow all of it in my own backyard, but living in the city does not allow that to happen. So I am content with picking out all the beautiful fruits at the store. Normally I love to eat my fruit plain, but every once in awhile you just have to splurge and break out a good old fruit dip. I mean, how can you go wrong dipping fruit into something sweet and yummy? I had never made this kind of fruit dip before and the original one I had tasted awhile back only called for two ingredients, but I decided to try adding to it and I liked the outcome.

1 tub strawberry cream cheese, softened
1 jar marshmallow creme
1/2 container light cool whip, thawed
5-8 fresh strawberries, blended till completely liquid

Mix all ingredients together. Stir well. Enjoy with a variety of cut up fruit.

Strawberry Filled Cookies

I usually make these cookies with raspberry filling, but I was out, so I tried strawberry instead. They are good, but I sure like the taste of raspberry better. These are a quick, easy cookie to make that everyone seems to enjoy!

1/2 cup butter, semi melted
1 cup flour
1 (3 oz) pkg cream cheese
Strawberry Jelly (or any flavor you would like)
Marshmallow Creme
Milk Chocolate, melted

Combine first 3 ingredients in mixer, till blended. Put on floured board. Roll out into a long log. Cut in half. Cut each piece into half again. Cut each piece into thirds. Pat and push each piece of dough into buttered tart tins. Use the end of a rolling pin to push down the center to form a well. Cook at 350 degrees for 13-15 minutes. Cool. Slide out of tins. Fill (not all the way to the top) with jelly. Spoon on marshmallow creme. Place melted chocolate on top of  all to cover the marshmallow and jelly.

Chocolate Covered Strawberry Footballs

A little late for Superbowl? Yes...but that's ok because I don't watch sports haha! I saw these online and thought they looked so cute, so I gave it a try. Ok,so I know they aren't decorated as good as a professional decorates them, but hey....at least I tried! I couldn't find my decorator tip that I needed to pipe on the football laces, so I had to improvise with a baggie. It didn't work so great, but they sure taste good.

Strawberry Pizza

Awhile back I attempted to make a strawberry pizza. I found this wonderful recipe in my Cuisine at Home Magazine. Oh my goodness, it was mouth watering yummy! I took some to friends at work and to my daughter and son in laws house. The feedback I got was great!! This is most definitely NOT a diet pizza.....

* I used chopped, dark choc chips for the top and next time I will definitely follow the recipe and use a grater to shave curls off a dark chocolate bar for the top. It comes out much nicer

Strawberry Pizza

For the shortbread crust:
2 cups flour
3/4 cup chopped pecans
2 Tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
1 cup butter, softened ( use real butter, not margarine)
1/2 cup packed brown sugar

For the topping:
1/2 cup strawberry preserves
1/4 cup orange juice or orange liqueur
1 lb fresh strawberries, sliced
8 oz Marscapone cheese
1/2 cup powdered sugar
1 tsp vanilla
Dark Chocolate
Whipped Cream

Preheat oven to 350 degrees.
 Line a cookie sheet with parchment paper.
Whisk together flour, pecans, cornstarch, cinnamon and salt in a small bowl. Set aside.
Using a hand mixer on med speed, cream butter and brown sugar until light and fluffy (about 5 min)
Add half the flour mixture to the creamed mixture; beat on low until ingredients are combined.
Add remaining flour and beat ONLY until flour is incoorporated into the dough.
Turn dough onto prepared cookie sheet. Pat dough evenly into an 11 inch wide circle.
Bake shortbread crust until edges are firm and beginning to brown, 20-25 min.
Cool shortbread on a rack till thoroughly cooled.
Puree preserves and liqueur in a blender.
Bring preserve mixture to a boil in a pot over high heat and cook for 1 min.
Transfer preserve mixture to a bowl and refrigerate until cool.
Combine cooked preserves with sliced strawberries.
Using a hand mixer, on med speed, cream marscapone, powdered sugar and vanilla for the topping just until it is light and fluffy (1 min). (avoid overbeating as it can seperate)
To assemble pizza: Spread marscapone mixture evenly onto crust with a spatula. Arrange glazed strawberries (without the extra juice) onto the marscapone layer. Completely cover the top with berries.
Use a vegetable peeler to shave curls of dark chocolate over top of the pizza.
Slice and serve