Some SwEeTs i LoVe!!!!

{Chocolate dipped Strawberries}

I know you are thinking..."I know, Chocolate & Strawberries. What's so hard about that." But the key is the shortening. It keeps the chocolate from getting completely hard. Making a huge difference!

1- 6 ounce bag semisweet chocolate chips

1 TBSP shortening

Strawberries, washed & dried thoroughly

Line a pan with waxed paper. Heat chocolate & shortening in a heavy pan on low heat stirring constantly until smooth. Remove from heat. Dip strawberries about 3/4 of the way into the chocolate. Place on waxed paper & allow to cool 30 minutes or until firm.

Yields 2-3 dozen strawberries...Also great with raspberry clusters!

{my very favorite sugar cookies

& cream cheese frosting}

My sister-in-law gave me this recipe almost 10 years ago & I my life hasn't been the same since. Okay, maybe not my life...but definately my cookies!

1 1/2 cup sugar

1 cup butter softened

1 cup sour cream

1 egg

2 tsp. vanilla

Cream together in a large bowl or stand mixer a.k.a Kitchen Aid.

Then add...

1 tsp baking soda

1 1/2 tsp. salt

5 cups flour

Mix until combined. DO NOT REFRIDGERATE!!! Roll out in 2 batches. I like mine thick! Cut into disired shapes with cookie cutters, duh. Bake at 425 degrees for 5-7 minutes depending on size. You just want them golden on the edges. Don't over cook!

{Cream Cheese Frosting}

1- 8 ounce package cream cheese, softened

1 stick butter, softened

1 bag powdered sugar

2 tsp. clear vanilla~

available at the craft store in the baking dept...I love this stuff!

Mix together until smooth & fluffy. Dye any color you like & top cookies with sprinkles & doo-dahs.

Try not to eat yourself sick!

{Easy Chocolate Truffles}

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
1 tablespoon prepared coffee(I just grab a cup at Starbucks or the gas station)
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Chopped toasted nuts

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or nuts. These will keep refrigerated for weeks, but serve at room temperature.

*You can also sub White chocolate for both semisweet & bittersweet if you like.