APRICOT CHEESE MUFFINS

INGREDIENTS:

1.3/4 cup flour,
1 pk. 8 oz.cream cheese, room temp.,
1 stick of butter, room temp.,
1 cup sugar,
2 eggs,
1/3 cup milk,
1 teaspoon lemon zest,
1 teaspoon vanilla extract,
1 teaspoon baking powder,
1/2 teaspoon baking soda,
1/3 teaspoon salt,
12 apricots, (cut in 8 pieces each)

DIRECTIONS:

Beat cream cheese, butter, sugar and lemon zest until fluffy; add eggs one at the time; add vanilla, baking powder, baking soda and salt; add milk; add flour all at once; mix until all ingredients are well incorporated. Preheat oven to 350 F. Prepare 24 baking paper muffin cups;
fill cups 3/4 with batter mixture; top with 4, 5 pieces apricot; bake for 20, 25 minutes, or until nice and golden brown. Do not try tooth pick procedure, due to the fruit moisture.

APRICOTS FROM MY GARDEN

ROAST BEEF, MORTADELLA AND SWISS CHEESE SANDWICH

KIWI APPLE FIZZ

INGREDIENTS FOR 2 SERVINGS:
1 green apple, sliced,
2 kiwi peeled and sliced,
1/2 cup apple syrup,
3 cups 7 UP
4 maraschino cherries