Strawberry Oreo Cookies Ingredients:

1 quart fresh strawberries (or more if you like)

1/2 cup sugar

8 ounces cream cheese, softened

1 cup powdered sugar

1 (8 ounce) container frozen whipped topping

1 (14 ounce) angel food cake, cut into cubes (I buy the cake already made)

Directions:

Wash, stem, and cut strawberries in half. Add sugar; toss to mix well. Chill. Beat cream cheese and powdered sugar well. Fold in whipped topping and cake cubes. Spread cake into an ungreased 13x9 dish. Cover and chill for at least 2 hours. Cut cake into squares; top with strawberries.

Red Velvet Brownies Ingredients:

1 (4-oz.) bittersweet chocolate baking bar, chopped

3/4 cup butter

2 cups sugar

4 large eggs

1 1/2 cups all-purpose flour

1 (1-oz.) bottle red liquid food coloring

1 1/2 teaspoons baking powder

1 teaspoon vanilla extract

1/8 teaspoon salt

Cream Cheese frosting

Garnish: white chocolate curls

Directions:

Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired. Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.