Best Carrot Patch Brownies

INGREDIENTS

Cooking spray, for pan
Parchment paper, for pan and baking sheet
1 box brownie mix, plus ingredients called for on box
1 1/2 c. white chocolate chips, for melting
1 tbsp. coconut oil
Orange food coloring
12 wooden skewers, for dipping
12 large strawberries
1 tub Chocolate frosting
1 package Oreos, crushed
Robin Eggs candies, for garnish

DIRECTIONS
Preheat oven to 350º and spray the inside of 9”-×-13” baking pan with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.

Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 25-30 minutes, then let cool.

Make orange frosting: In a small, deep bowl, microwave white chocolate chips on high for one minute, stirring every 20 seconds to remove clumps. Add coconut oil and 10 drops orange food coloring, then mix until combined.

Make carrots: Line a large baking sheet with parchment paper. Pierce each strawberry with a skewer and dunk the strawberries in melted orange chocolate, repeating to coat, if necessary. Place on lined baking sheet. Refrigerate until set, 15 minutes.

Make carrot patch: Remove cooled brownies and frost with chocolate frosting, then top with crushed Oreos. Top brownies with strawberries and garnish with Robin Egg candies. Slice into squares and serve.

Strawberry Melon Fruit Salad

INGREDIENTS
Salad Ingredients

• 1/2 medium seedless watermelon, cubed (about 4 cups)
• 1/2 medium honeydew, cubed (about 2 1/2 cups)
• 1/2 medium cantaloupe, cubed (about 2 1/2 cups)
• 1 pint fresh strawberries, halved
• 2 cups seedless red grapes
• 2 cups seedless green grapes

Add and chop later:

• 3 medium firm bananas, sliced
• 2 honey crisp apples, cubed

Creamy Citrus Glaze Ingredients

• 1/4 cup pulp free orange juice concentrate, thawed
• 1/2 3.4 oz. pkg. instant vanilla pudding mix (eyeball it)
• 2 tablespoons Powdered sugar
• 2 tablespoons sour cream
• 1 1/2 tablespoons lemon juice or more to taste

INSTRUCTIONS

1. In a large bowl, combine all of the fruit except for the bananas and apples. Cover and refrigerate for at least 1 hour. Refrigerate your UNCUT bananas and apples separately.
2. Meanwhile, add all of the Creamy Citrus Glaze ingredients to a medium bowl and whisk for 2 minute to activate/thicken the pudding mix. Cover and refrigerate.
3. Just before serving, drain refrigerated fruit of any fruit juices that have accumulated then add bananas and apples. Stir in desired amount of Creamy Citrus Glaze - less for lighter glaze, more for creamier. The Glaze will be thick at first but thin as it mixes with the fruit juices.
4. If you would like tangier/less sweet fruit, add additional lemon juice, for sweeter, sprinkle in additional powdered sugar. Serve immediately.*

RECIPE NOTES

*You will want to serve immediately after mixing in the Glaze as it can become runny after sitting and mixing with the melon juices. If you are bringing to a gathering, bring the Glaze and fruit separately and mix right before serving.

Prep Time 30 minutes
Servings 10