Mini – Strawberry Ribbon Cakes
1 (18.25-ounce) white cake mix ( **sale** WF $0.79)
1 1/4 cups white cran-strawberry juice
1/3 cup vegetable oil
3 egg whites
6 tablespoons strawberry preserves (**sale** WF 32 oz. $2.79)
1/8 teaspoon red food color
1/2 cup strawberry preserves (**sale** WF 32 oz. $2.79)
1 tablespoon white cran-strawberry juice
1/2 teaspoon strawberry extract
Cool Whip, if desired
Fresh Mint Leaves, as a garnish if desired
Preheat oven to 350 degrees F. Spray mini bundt pan with cooking spray and set aside. Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes. Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined. Pour half of white cake batter into prepared mini bundt pans. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy. Drizzle over cooled cake.
Strawberry Fruit Salsa
2 kiwis, peeled and diced
2 apples – peeled, cored and diced (**sale** School Boy $0.99/lb.)
8 ounces raspberries
1 pound strawberries (**sale** lb. $2.50)
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons strawberry preserves (**sale** WF 32 oz. $2.79)
10 (10 inch) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 1 hour.
Preheat oven to 350 degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Cinnamon Cherry Buns
1 can (21 ounces) cherry pie filling (**sale** WF $1.99)
1 tube refrigerated cinnamon rolls (**sale** Pillsbury Cinnamon Rolls $2.00)
Spread pie filling into a greased 8-in. square baking dish. set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake at 400° for 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls. Serve warm. Makes 8 servings.