Ingredients:

-One roll of refrigerator sugar, cookie dough

 

-FOR THE LEMON CURD:

                  • 
2 large egg yolks

                  •  ¼ cup granulated sugar

                  •  3 tablespoons fresh lemon juice

                  •  2 tablespoons unsalted butter

                  •  1 teaspoon lemon zest

 

-One jar of strawberry jelly

 

 -Fresh berries of your choice, raspberries, blueberries, blackberries, strawberries

    

         Open your package of refrigerator sugar cookie dough slice in 1-inch pieces and press into your 6-tartlet pans. Bake for approximately 20 minutes at 350°.

                1. In a small saucepan, whisk together the egg yolks, sugar, and lemon juice over low heat.

                  2. Cook Gently: Stir continuously for about 5-7 minutes, until the mixture thickens. Be patient—cooking it slowly ensures a smooth, silky texture.

                  3. Add Butter and Zest: Once thickened, remove from heat and stir in the butter and lemon zest. Let the curd cool to room temperature, then refrigerate until ready to use.

     Spread a couple of tablespoons of your delicious lemon curd into each tart crust, use your berries to create any design you would like.

       Warm about a half cup of your strawberry jelly in a small saucepan until it liquefies. Brush the berries of each heart with the strawberry glaze and let cool. Enjoy.!!!

 

Ingredients:

-One box of white cake mix

-One bottle of not expensive, pink champagne!

-Gold cupcake baking papers or any kind you might have.

- 1 1/2 cups Unsalted Butter, room temperature

- 4 1/2 to 5 cups powdered sugar, or added to taste
-1/4 tsp fine salt, or to taste
-4 tsp vanilla extract
-3-4 Tbsp heavy cream or whole milk, added to desired consistency

-pink food coloring

-cupcake pans

-any cute sparkly, pink sprinkles

 

       Follow the directions on the box of your white cake mix, substituting the pink champagne for any liquid that is called for.

      Blend olive your buttercream frosting ingredients together. Add a touch of your pink food coloring to the desired shade.  Spread or pipe your frosting onto your cooled cupcakes, and decorate with fun pink sprinkles of your choice.

 

 

Ingredients

                  •               12 slices of bacon (partially cooked)

                  •               6 small or medium eggs

                  •               6 slices bread

                  •               1/3 cup sauteed mushrooms

                  •               1/3 cup chopped tomato

                  •               salt & pepper to taste

 

       Instructions

                  •               Spray or grease a 6-count muffin pan REALLY WELL, to ensure cups don't stick.

                  •               Partially cook the bacon to render the fat. It should still be pliable and not crispy. When done cooking, drain with paper towels and allow to cool slightly.

                  •               If you haven't sautéed the mushrooms, do so now.

                  •               Set the mushrooms and bacon aside.

                  •               Preheat oven to 400 degrees.

                  •               Using a cookie cutter or the top of a glass, cut the bread into circles roughly the size of the base of the muffin cup.

                  •               Place one bread circle into each muffin cup.

                  •               Wrap 2 slices of bacon loosely around the sides of each cup {on top of the bread}, overlapping if necessary. This will form the edges of the cup itself, and the bacon will adhere to the bread when cooking.

                  •               Place about 1 tbs of the mushrooms and tomato into the cup, on top of the bread circle.

                  •               Break one whole egg into the cup.

                  •               Sprinkle the top of each egg with salt, pepper, and a pinch of parsley.

                  •               Bake for 15-20 minutes, or until bacon is cooked to crisp and the egg is of desired consistency.

                  •               Enjoy!