Can you feel it?
*Give me an... H*
Kids gettin' restless.
*Give me an... E*
All hopped up on sunshine and daisy chains.
*Give me an... L*
That look in their eyes,
spring in their step,
your money in their back pocket.
summer camp, roller coasters, and swimmin' holes.
*Give me a... P*
*What does that spell?*
It's right around the corner.
Are YOU ready?
The days of hectic class field trips to the zoo,
followed by picnics in the park
and mom caravans trailing behind school buses
filled with noisy kids smelling of goat,
have passed for our family.
Our school year's end
is no longer filled with last minute
homemade Teacher gifts,
Teacher appreciation snack days
and Teacher hugs.
Once our kids were unleashed
onto Junior High
children's laughter gaily filtering through the halls
turned a corner somehow, to a raucous
Game of Thrones;
complete with feuding 'clicks' in the pursuit of power,
tales of frayed loyalties
and general teen-angst carnage.
So, teary-eyed, I find myself this year
bearing no offerings of
White Chocolate Fruit Tarts
for our grade school teachers;
no glowing faces to greet me in the doorway
of my child's *other* life;
no opportunity to simply say, Thank You,
to those people who have helped raise our children.
It's sad leaving their childhood behind. I know.
But standing here now on the other side of that fence...
that cute little play-yard fence...
I can honestly say, watching them as they
learn from their mistakes and grow in their triumphs
can be just as rewarding now,
in these rascally years
(yep, I said rascally),
if not more so.
The way I see it,
it's a good thing I shared some Tart Love.
White Chocolate Fruit Tart
¾ cup butter, softened
½ cup confectioner’s sugar
1 ½ cups flour
1 10 oz. pkg. vanilla baking chips, melted
¼ cup whipping cream
1 8 oz. pkg. cream cheese, softened
1 20 oz. can pineapple chunks, undrained
1 pint fresh strawberries, sliced
1 11 oz. can mandarin oranges, drained
2 kiwi, peeled and sliced
3 Tbsp. sugar
2 tsp. cornstarch
½ tsp. lemon juice
Reserved pineapple juice
Cream butter and sugar.
Gradually add flour; mix well.
Press into ungreased 11 inch tart pan or a 12 inch cookie sheet with sides.
Bake at 350 degrees for 25-30 minutes or till lightly browned.
Beat chips and whipping cream.,
Add cream cheese and beat till smooth.
Spread over entire crust.
Chill 30 minutes.
Arrange fruit over filling (reserving pineapple juice).
In saucepan, combine sugar, cornstarch, lemon and pineapple juice.
Boil over medium heat for two minutes or till thickened.
Brush over top of fruit.
Chill 1 hour.
Store in fridge till ready to eat!
You want reviews?
“And YOU my dear, get an A!”
How 'bout You?
Have a recipe you want to share on
*I Cook Barefooted!*?
Show some Barefoot Love and...
Send it here: email@example.com
Want to include a photo? Fun!
What's on your table?
“Do not be too timid and squeamish about your actions.
All life is an experiment.”
~ Ralph Waldo Emerson
*Barefoot Love*Airbrush By, Colleen