As I was driving up the mountain from Denver the other day, I noticed a shiny break in the clouds the higher up I drove.  It had been windy and trying to rain or snow all day, but not much moisture fell from the clouds. Just before the clouds began to disperse, allowing the sun to shine through, I had been thinking of all the things I had to get done this coming week. For the breathe in me I can never understand why around this time of year, when new growth begins to bloom, that the routine chores, office work, daily employment, children assignments and activities all seem to grow in amount and intensify in priority. I was also thinking of some very quick, scrumptious and colorful treats to prepare for the coming weekend for I have several book signings scheduled; and I try my best to bring sample treats along to each signing..

While my imagination twirled various delights, out of nowhere I looked up and saw a huge rainbow reaching across the sky. 

 Just as suddenly as the Rainbow appeared, I remembered this recipe, admired and requested by many, and one that is so very simple to prepare. Everyone that sees and tastes these pretty little treats will think you spent hours in the kitchen, instead of only a few minutes of prep time.

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Rainbow Cream Cheese Puffs:

Makes 24

Preheat oven to 375* F

1 package of Puff Pastry Sheets

16 ounces, (2 packages) Cream cheese

1/2 cup sugar

2 egg

1 tablespoon vanilla

Pastel colored sugars

Food coloring, (optional)

Blueberries, Raspberries, Blackberries, Strawberries, or pitted Bing or Rainier Cherries

1. Thaw the Puff Pastry Sheets 1/2 way.

2. Grease 24 regular size muffin pan sections with pan spray.

2. Once partially thawed, cut each sheet into 12 sections then stretch and press each section into the prepared muffin pan.

3. Beat the cream cheese, sugar, eggs and vanilla until smooth and creamy.

4. For various a rainbow of colors, divide the cream cheese mixture evenly between several little bowls, add a few different drops of food coloring to each separate bowl and stir well until desired color is reached. Add more coloring if you like for more intense colors.

5. Fill each prepared muffin section 3/4 full with cream cheese mixture.

6. Bake until the filling is set or about 15-20 minutes.

7. Working rapidly, sprinkle some colored sugars on top and place a berry or 2 gently on top of the sugar, press the fruit down ever so lightly.

5. Refrigerate until 30 minutes before serving, for this recipe is best served slightly cool but not cold.