Dried Apricots

This is probably more a technique than a recipe, but I thought I would still stick in on here in case anyone is curious. There has always been a fantastic apricot tree in the backyard of my Grandma's house and when we were kids there were always fresh apricots, canned apricots and oh, the dried apricots. There were many times back in the day that my brother, Pete, and our cousins Amy and Jim would make ourselves desperatley ill snarffing these sweet and chewy little bits. I always remember my grandma drying them out in the back yard in a fruit dryer. I, frankly, do not have the time or the patience for such a thing, so I used my oven.

I washed and pitted the apricots (no small feat considering that I have a 3 year old and a six month old) and placed them in a single layer, cut side up, on a lined cookie sheet. Then I stuck them in the oven on the lowest setting (200* in my oven) for a good 10 hours and ta-da the sweet chewiness I remember from my childhood. They worked out really well and are now hidden in my cupboard so I don't make myself sick. If my brother is lucky I just might share.

"OREO" COOKIES

These are by far one of the most request recipes I share.....most people just want me to make them again, but some want the recipe.


"oreo" cookies



for cookie:



1 chocolate cake mix (I use either the betty crocker triple chocolate fudge or duncan hines dark chocolate)

2 eggs

1/2 c. oil



in a medium bowl, combine cake mix, eggs and oil stir until mixed well. drop by teaspoonfuls (I use a #50 cookie scoop) on to a line cookie sheet. bake at 350* for 8 minutes. DO NOT OVER BAKE!



for filling:



4 c. powdered sugar

1 8 ounce brick cream cheese, softened

1 stick butter, softened (do not substitute)

1 tsp. vanilla



in a medium bowl cream together cream cheese and butter. Mix in vanilla and sugar.

spread between two cookies to make an "oreo".



store any remaining cookies in the refridgerator.



makes about 16-24 filled cookies, depending on size.