One of my all-time favorites
I’ve been craving fruit pizza ever since it got warm outside. It’s such a good summer dessert!
Fruit Pizza …from the Taste of Home 2nd Edition cookbook, with some personal preference changes by me
1 pkg (20 oz) refrigerated sugar cookie dough …I make a cookie dough from scratch, then measure out 20 oz.
I think homemade is tastier… my recipe (featured here) has nutmeg in it.
1 pkg (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 carton (8 oz) frozen whipped topping, thawed
Kiwi
Bananas
Mandarin oranges
Grapes
I’ve never put kiwi in. There are other fruits I like better. Here’s the order and fruits I use: mandarin oranges and grapes, bananas, strawberries cut in half, pineapple (fresh, not canned! it’s the best!!), blueberries, mandarin oranges, bananas, and one marichino cherry in the middle. I vary the order sometimes, but it’s always those fruits.
Glaze:
1/4 cup sugar
1/4 cup orange juice
2 Tbsp. water
1 Tbsp. lemon juice
1 1/2 tsp. cornstarch
Pinch of salt
Pat cookie dough into an ungreased 14″ pizza pan.
Bake at 375 for 10-12 minutes or until browned; cool.
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over the crust.
Arrange the fruit on top. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Cool; brush over fruit. I make the glaze and let it cool while the crust is cooling. I’d think if you’d put the fruit on, THEN make the glaze, that the bananas would be brown by the time it’s cooled. As soon as I get the first ring of bananas on, I glaze them. Then I put the rest of the fruit on and glaze the whole works. I use a pastry brush.
Store in refrigerator. Yield: 16-20 servings.
Now tell me, are you in the mood for fruit pizza?
“Mom, how do you make… ?”
From my mom…
Easy Cinnamon Biscuits (not sure of the real name, if there is one)
2 7.5 oz cans Pillsbury biscuits (10 biscuits per can)
2 handfuls brown sugar
Cinnamon
8 oz Cool Whip
Grease 9×13 pan and put biscuits in.
Sprinkle brown sugar and cinnamon on top.
Spread Cool whip on top.
Looks more like a dessert now, doesn’t it? 
Bake at 375 for about 20 minutes.
These are great!!!!! There’s a goo at the bottom and next time, I’m planning to add some pecans on top before putting on the Cool Whip. They take very little time to assemble, plus no rising time. Very good! Keep on hand for a warm breakfast on busy mornings!
From my mom-in-law…
Yum Yum Pudding
60 Ritz crackers
1 stick butter
2 qt vanilla ice cream
2 boxes instant vanilla pudding
1 1/2 cups milk
Crush crackers. Mix with melted butter. Spread out in a 9×13 pan and bake at 350 for 5 min. (I made a half batch for us, so used a smaller pan here and should’ve used a smaller bowl later!)
Beat softened ice cream. Add milk and pudding. Put crumbs in the bottom of a serving dish, saving some crumbs to sprinkle on top.
Pour ice cream/pudding mixture over crumbs.
Top with remaining crumbs.
Store in refrigerator (not freezer). Yum is right! I didn’t remember having it before and as I was making it, I was so tempted to add some chocolate for an extra layer. Glad I didn’t because it was so good!!!! Lots of buttered toasted crackers!
Dessert idea to keep on hand
I can’t believe that I just got done sitting and watching a Strawberry Shortcake cooking show ! 
It’s on a video that Lexi was watching. What’s even scarier is that I’m tempted to try one of the recipes!!! 
There was ice cream pie, fudge, cookie pops, and ice cream cone cupcakes. So, if I do try the fudge featured by Angel Cake, I’ll quietly do it in the privacy of my own kitchen and not tell you all. 
——————————————————————————————–
Got a dessert idea here. Something easy to keep on hand. And VERY easy to make! It’s a trifle using an angel food cake, pie filling, and Cool Whip, plus cream cheese and powdered sugar if desired. I do it with or without the crm cheese & p.sugar.
1 angel food cake mix
4 oz cream cheese, softened
1/4 cup powdered sugar
8 oz Cool Whip
1 can fruit pie filling, any flavor
Bake angel food cake mix according to the directions. Let it cool at least one hour. Rip about 3/4 of it in pieces and put some in the bottom of a trifle bowl or regular dessert bowl.
Beat cream cheese with powdered sugar. Fold in Cool Whip. Spread some of the mixture on top of cake pieces (or just use Cool Whip).
Spread any flavor fruit pie filling on top of Cool Whip mixture.
Repeat layers. You can garnish the top with extra Cool Whip and/or filling.
…Blueberry
…Cherry
A salad and dessert
I have about 5 posts ready to do on here and haven’t taken the time. I’ll start current and go backwards over the next few days. Starting with supper tonight…
Grilled Chicken Breast Salad
Well, ok, this time it’s not actually grilled, just done in the frying pan. BUT, it’s much better when it’s grilled! Probably partly because Shannon is better at seasoning stuff than me!
We have this quite a bit. The salad varies as far as what goes in it… usually depends on what all I have on hand.
Lettuce
Carrots
Fresh mushrooms
Tomatoes
Shredded cheese
Croutons
Bacon
Italian seasoning
Chicken breast, grilled or fried, seasoned to taste, and cut into strips
Dressing
Yeah, I left the croutons in the oven a little too long. 
Serve with rolls and/or soup.
————————————————————————————–
And this is dessert that we had for supper last night with the Martins. It’s sorta made up, although there is a tweaked recipe involved. Kinda weird with all the recipes around here, to make something up.
We’ll call it…
Cream Cheese Angel Food Cake Roll … well, that sounds sorta long… maybe Cream Cheese Cake Roll would be better.
Angel food cake mix
Mix according to directions. Pour HALF of it in jelly roll pan. Add 1/8 cup cocoa to the other half. Mix well and pour into the other end of the pan. Spread both to meet evenly in the middle … 2 spatulas, one in each hand, would be good here (that’s why there are no pics of this process… my hands were full and the 2 people able to take pictures were taking Sunday aft naps ).
Bake for about 18 minutes. Get it out of the oven and flip it over onto a towel or parchment paper or something.
Let it cool a few minutes, then roll it up and let it cool about an hour (that’s how long I did and it seemed to be about right). Unroll and spread with cream cheese filling (the stuff left over from making the Raspberry Cream Cheese Rolls (Dec 11, 2006 post)… you didn’t forget about them, did you?! Then, spread with Danish dessert …recipe taken from the Derstine cookbook.
1 1/2 Tbsp. cornstarch
1 1/2 cups juice or water
1/4 tsp. salt
1/4 cup jello, any flavor
1/3 cup sugar
Heat to boiling 1 cup liquid. Combine jello, sugar, and cornstarch. Make a paste of it with remaining 1/2 cup liquid. Stir into boiling juice until thick and clear. Cook about 1 minute. I did it to here, then added about a cup of strawberries pureed in a food processor (because some people at supper just like the ‘goo’ and not the ‘chunks’). When it was chilled, it wasn’t as thick as I wanted it (I was afraid it would just run down off the top of the roll), so I put about a 1/2 pack of unflavored gelatin into 1/2 cup boiling water, mixed it in and when it was chilled, it was thicker. Anyway, here’s the rest of the written recipe for Danish dessert if you ever want to make it for something else: Pour over mixture of drained canned fruit and chill well. For delicious strawberry danish dessert, add 2 to 3 cups frozen strawberries.
Roll the cake back up.
Cut it where the 2 colors meet. Put the 2 rolls side by side on a round platter. Pour rest of Danish stuff on top…. why am I telling you all this, you can see it on the pictures!
Now it’s time for the Cool Whip… just do something fancy with it. I opted for the zigzag-it-across-the-top technique, then I still had some left over in my ‘decorator bag’ (which was actually a plastic 1 gallon storage bag with the corner snipped off), so I just made little piles, one on each end. 
Yeah, whatever, but hey, it worked. The dessert got licked clean and I heard some good compliments on it. I also heard comments about the chocolate one looking like meatloaf with ketchup and sour cream on top! They were making jokes about how it would be a good April Fools thing… serve it with potatoes and watch people’s reaction. 
So, my advice would be not to mess around with the cake mix and just leave it all white.
“Give Me 5 or Fewer”
Golden Potato Rounds
Tortilla Beef Bake
Salsa Strips
Chocolate Ice Cream Syrup
These recipes were all in a row in the “Give Me 5 or Fewer” section in the 2001 Quick Cooking Annual Cookbook . They all have 5 or less ingredients, so it was very fast and easy to throw this meal together. I actually halved the recipes so we wouldn’t have leftovers, if you wonder about how little the dishes look.
Golden Potato Rounds
1 cup crushed cornflakes
1 1/2 tsp seasoned salt
4 med potatoes, peeled and sliced 1/2″ thick
1/4 cup butter or margarine, melted
In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets.
Bake at 350 for 55-60 min or until tender. Yield: 6 servings.
These were great! They were even better with ketchup. I made this meal last night for supper, and this morning we were driving and just out of the blue, Lexi said, “Mom, those potato rounds were so good!”
Tortilla Beef Bake
1 1/2 lbs ground beef
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 1/2 crushed tortilla chips, divided
1 jar (16 oz) salsa
1 1/2 cups (6 oz) shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1 1/2 cups tortilla chips in a greased shallow 2 1/2 qt baking dish. Top with beef mixture, salsa, and cheese.
Bake, uncovered, at 350 for 25-30 min or until bubbly. Sprinkle with the remaining chips. Bake 3 min longer or until chips are lightly toasted. Yield: 6 servings.
The tortilla chips on here gave it a nice crunch. It was very good and SO easy! We liked the salsa giving the zip to it instead of the usual taco seasoning that’s usually in Mexican dishes. A winner!
Salsa Strips
1 tube (8 oz) refrigerated crescent rolls
2 Tbsp Dijon mustard
3/4 cup salsa
1 cup (4 oz) shredded mozzarella cheese
Minced fresh cilantro or parsley
Unroll crescent roll dough and separate into 4 rectangles. Place on greased baking sheets. Spread mustard and salsa on each rectangle.
If you wonder about the crescent rolls in the pan, I halved the recipe, then had 4 rolls left over, so just made reg crescent rolls and sprinkled a little cheese on them too. Bake at 350 for 10 min. Sprinkle with cheese; bake 8-10 min longer or until golden brown. Cool for 10 min. Cut each into four strips; sprinkle with cilantro (or parsley). Yield: 16 appetizers.
These were good, Shannon thought they were really good. My problem was that I don’t like mustard and you could definitely taste it! Next time I’d put on only 1/2 of what it calls for… at least on my half! These salsa strips would be great to serve with a snack for company some evening.
Chocolate Ice Cream Syrup
6 squares (1 oz ea) unsweetened chocolate
3 Tbsp butter (no substitutes), cubed
2 cups sugar
1 can (12 oz) evaporated milk
Ice cream
In a heavy saucepan over low heat or double boiler over simmering water, melt the chocolate. Add butter; cook and stir until melted. Add sugar alternately with milk, stirring constantly. Cook for 15 min, stirring often.
Serve warm over ice cream. Refrigerate leftovers. Yield: 2 1/2 cups.
Editor’s note: If desired, add 1 tsp vanilla extract or 1/2 tsp orange or peppermint extract. Stir into syrup after removing from the heat. As I was making this, I was thinking about that Resees hard-shell stuff you can buy to go on ice cream and was sure this was the first and last time I’d be making this. But, it turned out so yummy and gooey and fudgey that I know I’ll just have to make it again now and then!!!! Just a tip: Let it sit (before putting it on the ice cream) while you eat, then by the time you’re done eating, it’s not so piping hot and stays on top of the ice cream better without just slipping down the side and melting the ice cream.
About Me
Hi! Welcome to my kitchen! My name is Kay. I'm from central Ohio. I love cooking and baking. Especially baking. It's thereapeudic for me. I'm not a professional or gourmet cook by any means. I'm a Christian homemaker who happens to take pictures of some of the food I make. I have 2 little 'helpers'... Lexi (7) and Tiffany (3), who are young cooks in training. I don't do anything on the grill... that's where my husband Shannon comes in! He grills quite a bit, especially in the summer. So, sit back and enjoy browsing thro' the recipes. If you try some of them, I'd love to hear feedback on how you liked them! If you want to contact me, my email address is kaylouann@gmail.com
Blogroll
- Cookie Madness - Great recipes and pictures of cookies that leave you with a helpless craving.
- Mama’s Southern Cooking - Comfy site with good cookin’ and lots of tips.
- The Pioneer Woman Cooks! - Home-cooking, lots of pictures and fun reading
Her Blog Directory