Oh My Sweetness!

As if I couldn't get enough sugar and cuteness as it is!!!! I stumbled across this website while blog-hopping. I love love love it and the name of course is probably my new favorite! So you have to check out Bakerella! You WILL NOT be disappointed!

P.S. I have to try these PB Balls

Fruit Cake Mini Bites

I love these things. And more than my love for fruit cake... is my love for the lady who gave me the recipe. She is an angel. She can bake and cook out of this world and I'm so happy she sees fit to share this love with her family. She is amazing and I only hope I can one day be as good of a cook and baker as my Aunt Linda.

1/2 cup flour
1 can condensed milk
2 cups chopped pecans
16 oz. fruit cake mix
1/2 cup orange marmalade
1/2 cup cooked fig preserves

Mix fruit cake mix & flour until all the fruit becomes loose. Combine all other ingredients together & mix well.

Spray mini muffin pans w/ cooking spray. Fill pan with mixture (2 mini muffin pans). Bake @ 350 degrees for 12-15 min.

Let set after baking & run a knife around them to lift them up.
Makes about 50
From Linda Pizzolato... by memory!

Fiesta chicken bake

I found this while blog hopping today on "Harrington House". It was pretty good a defintely a keeper for weeknight cooking.

3 chicken breasts or 1lb of chicken
Taco seasoning
1 can cream of chicken soup
1 can cram of celery soup
1 can of rotel
1 small onion
Tostitos chips
shredded cheddar cheese or taco blend cheese

Season chicken with taco seasoning. Bake chicken or brown chicken in skillet. Sauté onion in skillet. Mix chicken and all ingredients except chips and cheese. In a 9x13 baking dish crush chips and place in bottom of dish. Reserve half for repeat layer. Then place half of the chicken mixture over the chips. Then a layer of cheese. Repeat layers one more time. Bake at 350 for about 25 minutes or until bubbly.

Blueberry Cobbler

You can really use any type of berry or fruit you have. I made this for Christmas and it was AWEsome! It even turned our teeth blue! LOL!

• 1 cup all-purpose flour
• 1 1/2 cups white sugar, divided
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter
• 1/4 cup boiling water
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1 tablespoon lemon juice
• 4 cups fresh blackberries, rinsed and drained

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

Caramel Fruit Dip

2 pkgs cream cheese
1 cup packed brown sugar
1/2 cup caramel ice cream topping
Assorted fresh fruit

Beat cream cheese and brown sugar until smooth. Add caramel topping; beat until blended. Serve with fruit. Refrigerate Leftovers.
3 cups
from Taste of Home Magazine

Strawberry Fruit Dip

I heard this on the radio and never thought about doing it this way before! Yum!

1 (8oz) container of strawberry cream cheese
1 jar marshmallow creme

Let cream cheese get to room temperature. Mix together and serve.

Pecan Pie Cake

I honestly didn't realize I NEVER posted this. I made it for the guys/gals at work and of course it was a big hit! It's easier than making pecan pie in my opinion. Enjoy!

Crust:
Duncan Hines golden butter recipe cake mix (reserve 3/4 cup)
1 egg
1 stick margarine, softened

Mix together and place in 9 x 13 greased pan. Bake at 350 degrees for 15 min.

Filling:
3/4 cup of reserved cake mix
1/2 cup brown sugar
1/2 cup dark Karo syrup
1 tsp vanilla
3 eggs
1 cup chopped pecans

Mix together and put on top of crust. Bake at 350 for 30-35 min.
Received from Jackie @BRWC