Fruit Pizza

adapted from Jessica J.

Sugar cookie layer: **
1/2 cup butter--room temperature
1 cup sugar
2 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda

Filling:
1 pkg. (8 oz.) cream cheese
1/2 cup powdered sugar
2 cups whipped topping (like cool whip)

Fruit--whatever kind you like such as raspberries, blueberries, strawberries, blackberries, kiwi, mandarin oranges, bananas (think of the colors you want)

Glaze:
1/4 cup sugar
1/4 cup orange juice
1/4 water
2 tsp. cornstarch


1. Preheat oven to 375℉. Grease a 13x18 inch cookie sheet and set aside.

2. Make the sugar cookie crust.   Cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix dry ingredients together and add to wet, until just combined. Spread evenly into prepared pan.  Bake for 10-15 minutes or until lightly golden brown.  Let cool completely.

3.  Combine glaze ingredients together in a small saucepan.  Bring to a boil while stirring constantly.  Boil for 2 minutes or until thick.  Set aside to cool.

4.  When cookie layer is cool, beat together cream cheese and powdered sugar; until smooth.  Add whipped topping and mix well.  Spread on cooled cookie crust.

5.  Layer fruit on the cream cheese layer.  Drizzle cooled glaze on fruit.  Cut in squares and enjoy.  Store in refrigerator.

**You can use any sugar cookie dough.  It takes about 1-1/2 tubes of cookie dough if buying.

BLT Bites

from Annette

16 to 20 large cherry tomatoes or small cluster tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 TBS grated parmesan cheese
2 TBS snipped fresh parsley

1.  Cut a thin slice off of each tomato top.  Scoop out and discard pulp.  Invert the tomatoes on a paper towel to drain.

2.  In a small bowl, combine the remaining ingredients; mix well.  Spoon into tomatoes.

3.  Refrigerate for several hours to allow flavors to blend.

Mom's Hot Fudge Sauce

 

from Betty

2 cups sugar
1/2 cup cocoa (a little less)
1 cup hot water
1 (14 oz.) can sweetened condensed milk

1.  In a microwave safe bowl stir sugar and cocoa together.  Add hot water and sweetened condensed milk.

2.  Microwave for 2 or 3 minutes; stirring after each minute until sugar is dissolved.  (Or cook in top of double boiler for about 10 to 12 minutes.)  Serve on ice cream or dip strawberries in it etc.

If you prefer it thicker, cook it longer until it becomes the thickness you want.

Store in refrigerator reheat as needed.

Crispy Peanut Butter Marshmallow Truffles

from Stephanie's Kitchen

4 TBS butter, room temperature
1 cup creamy peanut butter
1/2 tsp vanilla
1-1/2 cups powdered sugar
2 cups crispy rice cereal
1/2 cup marshmallow creme
chocolate for dipping

1.  Use or mixer or do it by hand.  Cream together the butter and peanut butter.  Add the vanilla and powdered sugar.  Combine well.  Carefully mix in cereal.  Then mix in the marshmallow creme.  It will be kind of marbled.

2.  Using a cookie scoop make balls.  If you want flatten them and shape like eggs.  Place them on a parchment paper lined cookie sheet.  Freeze for 1 hour.

3.  Melt the chocolate.  Dip in melted chocolate.  Place on the parchment paper and let the chocolate set up.

Cheesecake Stuffed Strawberries

from Nutmeg Nanny

1 lb large strawberries (smaller works too, just easier with larger)
1 (8 oz) package cream cheese (light is fine), softened
3-4 TBS powdered sugar
1 tsp. vanilla extract (or almond extract, lemon etc)
graham cracker crumbs


1.  Rinse strawberries and cut the tops off.  Use a paring knife if necessary to clean out the inside.  (Most were cleaned out already on mine).  If you want the strawberries to stand upright trim a little off the bottom.  Set strawberries aside.

2.  Mix cream cheese, powdered sugar and vanilla together until smooth and well combined.  Place in a piping bag.  Fill strawberries.  Dip in graham cracker crumbs.

Store in fridge. Best the first or second day filled.
**You could also drizzle or dip strawberries in chocolate.

Raspberry Cheesecake Cookies

3/4 cup butter, softened

4 oz cream cheese, softened

1 cup sugar

1 egg yolk

1 tsp vanilla

2 cups flour

1/2 tsp salt

1/2-2/3 cups raspberry jam (I used freezer jam; I think you could use any flavor you want)

1.  Preheat oven to 350℉. Line baking sheets with parchment paper or Silpat.

2.  Cream butter, cream cheese, and sugar together.  Mix in egg yolk and vanilla.  

3.  Add flour and salt, a little at a time, until thoroughly mixed.  

4.  Fold in jam until the dough looks marbled.

5.  Place spoonfuls on baking sheet.  Bake about 15 minutes,  or until bottoms are slightly browned.

6.  Let cool on cookie sheets before removing.