Thursday, February 10, 2011

Alan's Oatmeal Cookies

3/4 cup oil
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
2 cups whole wheat flour
2 cups oats
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup raisins, chocolate chips or butterscotch chips.

Cream oil, sugars, eggs and vanilla in mixing bowl. Combine dry ingredients and mix into creamed mixture. Bake 8-12 minutes at 375 degrees F.
(adapted to my liking from Monica Elder)

These oatmeal cookies were delightful. I love chocolate chip oatmeal cookies and these hit the spot. I love how they are and taste healthier, hint the whole wheat flour! I am going to next time try only using 1/2 cup oil with a 1/4 cup applesauce and decrease the sugars down to 1 cup total (3/4 cup brown sugar and 1/4 cup sugar) because the cookies tasted a bit to sweet for me. It is fun to experiment! :)

Monday, January 17, 2011

Sweet Potato Fries

Sweet Potato Fries

4 medium sized sweet potatoes, sliced in very thin wedges
1 tablespoon olive or canola oil
1 1/2 teaspoons salt
1 teaspoon papika
1 teaspoon rosemary

Preheat oven to 375 degrees. Mix oil and seasonings in a gallon size zip-lock bag, then toss potatoes wedges inside bag to coat. Arrange on baking sheet that has been sprayed with cooking spray. Bake for 20 - 30 min.

The fries are on the top right of the picture. This is our favorite recipe we use for sweet potatoes, even our two year old will keep asking for more.
(recipe from a friend)

Frog Eye Salad (Acini De Pepe)

Frog Eye Salad

In a medium sauce pan add:
1 cup acini de pepe noodles
1 qt boiling water
1 tsp. salt
Boil 10-12 minutes. Drain well and rinse. Set aside in large mixing bowl.

Add to the large mixing bowl:
2 cups or two small cans of mandarin oranges (drained)
1 (20 oz) can crushed pineapple
1 (20 oz) can pineapple chunks (drain and save juice for pudding sauce in a small sauce pan)

Then in the small sauce pan cook and stir until thick and comes to a boil:
3/4 cup sugar
2 1/2 T flour
1 beaten egg
1 tsp lime juice
1 tsp lemon juice
1 tsp salt
Juice from pineapple (already in the sauce pan)
Pour into large mixing bowl and add 1 1/2 to 2 cups mini marshmallows & 1 cup coconut. Cover and let chill overnight (8 hours). Then add 6 to 1o ounces of Cool Whip.
(adapted to my liking from my mom's recipe)

This salad has a funny name but my husband and I really love it. We believe we love to eat it mainly because of the texture of the noodles, fun mini balls to roll around in our mouths. It is a salad to die for. I just can't stop eating it when I start. We usually have it for special dinners but wouldn't mind having it around any other time.

Wednesday, October 6, 2010

Green Chile Soup

Green Chile Soup
1-1/2 lbs. chicken, cut in cubes
((I used 1 (12.5 oz) can chicken breast in water and used the broth from the can))
3 (4.0 oz) cans chopped green chiles, undrained
1 (15.5 oz) can of white beans, drained
1 (14.5 oz) can diced tomatoes, undrained ( you could also use Mexican stewed tomatoes, undrained)
1 (15.25 oz) can of whole corn kernels, drained
2 c. water
1/2 tsp salt
1/4 t. cumin
1/4 t. dried oregano
1 large onion, chopped
2 clove garlic, crushed
Toppings: sour cream, cheese, avocado, & tortilla chips
* Place all ingredients in a crockpot.
* Cover and cook on HIGH 4-6 hours or on LOW 8 hours.
* Serve with desired toppings.

We all loved the great flavors of this soup. It is one we will make over and over again.

I adapted this recipe to my liking from

Tuesday, July 13, 2010

Baked Cream Cheese Enchiladas

- 4 oz. cream cheese, softened (I use 1/3 fat kind)
- 1/4 c. sour cream (I made it without because I did not have any on hand and it tasted great)
- 2 c. prepared salsa
- 2 c. grated cheddar and Monterey Jack cheese (I used 2 c. MJ w/peppers which made it spicy)
- 2 c. shredded cooked chicken (can use a can)
- 1 c. frozen corn kernels, thawed
- 1/2 t. cumin
- 1/4 t. dried oregano
- 1/4 t. cayenne (I use chili powder to make it not too spicy)
- salt and pepper
- 4 scallions, thinly sliced (I used a yellow onion inside and no onion on top)
- 12-14 flour or corn tortillas, 6-8 inch

- Preheat oven 325 degrees.
- In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 c. salsa. Stir in 1 c. grated cheeses.
- In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 scallions.
- Add the chicken mixture to the cheese mixture and stir to combine.
- In a baking dish spread 1/2 c. salsa over bottom. Place about 1/3 c. filling on a corn or flour tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.
- Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese. (Enchiladas may be prepared up to this point 12 hours in advance) - Transfer to preheated oven and bake 20-30 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.
(adapted recipe from

We love Mexican dishes in our home and it is nice to have another enchilada recipe that is a little different to vary it up. :)

Tuesday, May 25, 2010

"Healthified" Banana Nut Bread

Makes around 12 muffins or one loaf of bread.

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup canola oil (I have used 1/8 cup canola oil and 1/8 cup applesauce and it was still very delicious)
2 egg whites (I used one whole egg)
1 cup mashed ripe bananas (2 large) - (I have used 4 medium bananas and it gave it great flavor and moistness)
1/4 cup fat-free (skim) milk
1 teaspoon vanilla
1/4 cup chopped walnuts or pecans, optional (or you could add 1/2 cup dried cranberries instead of nuts)

1. Heat oven to 350 degrees F. Spray 8x4-inch or 9x5-inch loaf pan or 12 muffin tin with cooking spray. In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon.
2. In large bowl, beat sugar, oil (oil + applesauce), egg whites or egg, bananas, milk and vanilla until well blended. Stir in flour mixture until well blended. Stir in walnuts, pecans or dried cranberries. Spoon into pan.
3. Bake 8-inch loaf 55 to 62 minutes, 9-inch loaf 45 to 52 minutes, muffins for 12-15 minutes depending on your own oven, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool for a little while before slicing loaf.
(modified to our liking from

We all loved this recipe. I made a double batch of these muffins and they were gone in less than a week. I made my double batch with half canola oil and half applesauce and they were very delicious! Yes you can tell they are healthy muffins but for being healthy muffins we want to make them again. If my husband can give me the thumbs up approval for this healthy recipe, then it must be a very good one! ;)

Monday, April 19, 2010

Apple Cider Vinaigrette Dressing

1/4 cup sugar
1/2 cup apple cider vinegar
1 tbsp poppy seeds
1 tbsp mustard
1 tsp salt
1/4-1/2 of a small red onion; diced (depending on how spicy you want it) -if I do not have fresh onions in the house I pour in some dry chopped onions
1/2 cup canola oil

Put everything except the oil in the blender & pulse to combine & chop onion. Add oil and blend until well mixed & thick. Pour over salad right before serving.

This dressing is used on top of Craisin and Sugared Pecan Salad, which the recipe is below.

1 large head romaine lettuce; rinsed & chopped
1 cup chopped celery
1 cup craisins (any flavor you like ex. original, cherry)
1 cup grated monterey jack cheese
6 oz whole pecans
1/3 cup sugar

In a medium skillet heat pecans & sugar over medium heat, stirring to coat, until sugar has melted & adhered to pecans. Remove from heat, cool, chop. Combine all ingredients & toss.
(recipe adapted to my liking from

This dressing is such a delight and has become the favorite in our home. I make up a new batch each time we run out so we always have some on hand.

Friday, December 11, 2009

Blackened Tilapia

Servings: 4

1 teaspoon salt
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
4 six-ounce tilapia fillets
2 tablespoons canola or olive oil

In a shallow dish, mix the salt, paprika, garlic and onion powders, cayenne, black pepper, oregano, and thyme. Generously coat fish fillets with spice mixture. Heat a large cast-iron skillet over medium-heat, and add canola or olive oil. Add fish and cook 3 minutes on each side, or until flesh is white opaque (cooked through) and spices are toasted. Transfer to plates, and serve over rice.

COOKS NOTE: When blackening, make sure to use a heavy skillet (like cast iron) that can take the necessary high heat.

(Recipe from a friend in our church, Danielle)

This recipe is spicy but delicious!

Homemade Apple Sauce

8-10 small/medium apples
1/4 cup of water

Peel and slice your apples (you can do as many as you want) and put into a sauce pan. Add approx. 1/4 cup of water to the bottom of the pan. Bring to a boil on high heat and immediately reduce to medium. Cover and let cook, stirring occasionally. It will cook for about a half hour (maybe more depending on how many apples you use). I like to leave mine a little chunky, but it can be pureed in a food processor for smoother results. Stir in cinnamon and sugar to taste. Chill in the refrigerator and serve with your favorite pork dinner (just a suggestion!)
(Recipe from friend in my church, Krista)

This was the best applesauce I have ever tasted and it was so easy to make.

Monday, November 30, 2009

Coconut Chicken Curry


2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 tablespoons curry powder (or use 2 tablespoons spicy curry powder with half of the crushed red pepper and paprika (1/2 t. crushed red pepper and 1/4 t. paprika))
1 t. crushed red pepper and 1/2 t. paprika
1 medium onion, thinly sliced
2 cloves garlic, minced
4 red potatoes or 2 while potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Brown or white rice

-Season chicken pieces with salt and pepper.
-Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn).
-Turn the heat up to medium and stir in onions and garlic and cook ten minutes more or until onions are very clear.
-Add chicken, tossing lightly to coat with curry oil and cook for 7-10 minutes, or until chicken is no longer pink and is cooked through.
-Add potatoes, then add coconut milk, can of tomatoes (I cut up tomatoes first), tomato sauce, and sugar into the pan, and stir to combine.
-Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens and potatoes are soft.

It was delicious! I found another great recipe that will become a regular for us. We served our curry with mixed vegetables covered in shredded cheese. Yummy!

Friday, November 20, 2009

Homemade Taco Seasoning


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper


1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and black pepper. Store in an airtight container.
(adapted to my liking from, Taco Seasoning I)

I have been wanting to learn a great recipes to replace store bought seasoning packets. My husband and I have come to not care for pre-made seasoning packets. We feel they taste too salty and far from being healthy.
I found this tasty recipe for taco seasoning on with a 5 star review of over 1,300 people. I knew I was in for a wonderful recipe. I used 1 1/2 teaspoons in our dinner last night and it was amazingly good! My husband and I did not want to stop eating. The tastes were so good. I plan to always double or triple the recipe, so I will always have it on hand for later meals.

Wednesday, November 18, 2009

Double-Cheese, Spinach and Chicken Pizza


Pizza dough
Corn meal
1 cup shredded Mozzarella cheese (4 oz)
2 cups washed fresh baby spinach leaves (from 10-oz bag)
1 cup of cooked chicken (about 8-oz)
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/2 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)


1. Heat oven to 425 degrees F. Place pizza dough on a greased cookie sheet sprinkled with corn meal.
2. Top pizza dough with Mozzarella cheese, spinach, chicken, red bell peppers, garlic salt and Cheddar cheese.
3. Bake around 20 minutes or until crust is golden brown and cheese is melted.
(adapted to my liking from the cook book, Betty Crocker Chicken Tonight 100 Recipes for the Way You Really Cook)

Our family loves homemade pizza and it was great to find another type of pizza we can enjoy. I used my 'The Best Pizza Dough on Earth' recipe with this pizza. Oh and yes, my husband and I really like sprinkling red pepper flakes on our pizza before we eat it.

Amazing White Chicken Chili


Cooking spray
1 onion, chopped
3 cloves garlic, minced
1 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper (reduce to 1/4 tsp. to make not as spicy)
2 (14.5 ounce) cans chicken broth (or 4 bouillon cubes with 4 cups of hot water)
3 cups chopped cooked chicken breast (I used one 12.5 ounce can of chicken breast in water)
2 (15 ounce) cans white beans
1 cup shredded Monterey Jack cheese (I used Shredded Mexican Blend cheese sprinkled on top of our individual bowls of chili and did not mixed the cheese into the chili, you can do it which ever why you want)


1. Heat frying pan with cooking spray over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

2. Remove the mixture from heat. If desire, slowly stir in the cheese until melted or sprinkle on top of individual bowls of chili. Serve warm.
(adapted to my liking from, Cha Cha's White Chicken Chili)

I found this amazing recipe that was rated as a 4 1/2 star by 850 people. I knew it had to be a very good recipe to try. And it was!!! My husband and I love it. We have not given any to our daughter because of the spicy favorite. If you did not want it to be spicy then don't add the cayenne pepper.

Monday, November 16, 2009

Harvest Apple Crisp

5 apples cut into 1 inch pieces
1/4 cup sugar
2 tsp. lemon juice
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

1/2 cup butter
1 cup firmly packed brown sugar
1/4 tsp. salt
1 cup flour
1/3 cup oats

Combine filling ingredients and put in greased, 9 x 13 inch baking dish (I used a glass baking dish). Set aside. Preheat oven to 350 degrees F. Melt the butter. Mix brown sugar and butter, then add flour, salt and last the oats. Crumble topping over filling. Bake for 50-60 minutes or until top is golden brown and filling is bubbling.
Eat lots of it and enjoy!!!
(recipe from a good friend, Liz Dibble)

I tried this apple crisp recipe and I have never used another. It is delicious!

Thursday, November 12, 2009

Apple Strudel Muffins

Apple Strudel Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
3 cups chopped apples

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F. Grease two 12 cup muffin pans.
2. In a medium bowl, mix flour, baking powder, baking soda, salt and ground cinnamon.
3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pans.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
(recipe adapted from

Pictures of the apple muffin batter.

Delicious muffins! My daughter and I loved them. We went apple picking a week ago and have many apples to experiment with.

Wednesday, November 4, 2009

Pumpkin and Chocolate

Pumpkin Chocolate Chip Bread

Cream together:
1/3 cup butter, softened
1 1/3 cups sugar
Mix together:
2 eggs, beaten
1/4 cup water
1 cup canned pumpkin puree
Stir together:
1 2/3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
Mix together:
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans, optional
1/4 cup chopped raisins, optional

Bake at 350 degrees F for 55-60 minutes. Makes a 9 x 5 x 3 inch loaf.
Or, bake at 350 degrees F for minutes or muffins.

Mrs. Fields Pumpkin Spice Cookies

2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. pumpkin pie spice
1 cup brown sugar, packed
1/2 cup white sugar
3/4 cup salted butter, softened
1 large egg
1 cup pumpkin (canned or freshly cooked)
1 tsp. vanilla extract
1 cup raisins (optional)
1/2 cup nuts, chopped (optional)
1 cup chocolate chips (optional)

Yield: 3 dozen

Preheat oven to 300 degrees F. In a medium bowl combine flour, soda, salt and pumpkin pie spice. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, raisins, nuts, and chocolate chips. Blend at low speed just until combined. Do not over mix.
Drop by rounded tablespoons onto ungreased or parchment lined cookie sheets, 1 1/2 inches apart. Bake 22-24 minutes until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface.
(recipe from my great mother-in-law)

Monday, November 2, 2009

My Cheesy Pasta Bake

My Cheesy Pasta Bake

1 lb. box of pasta (any shape you like)
1 -29 oz can of tomato sauce or two 15 oz cans with added Italian seasonings (oregano, basil, and thyme)
1 -15 oz can of diced tomatoes with basil, oregano and garlic
1-6 oz can of tomato paste
2 cloves of garlic, minced
1 medium yellow onion
1 1/2 cups of cottage cheese
1-2 cups mozzarella cheese
Parmesan cheese for the top

Cook the pasta until it is almost tender, ready to eat. Saute onion and garlic with a little bit of butter, canola oil or cooking spray in frying pan. Mix in tomato sauce with Italian seasonings, diced tomatoes and tomato paste into frying pan with onions and garlic. Bring the tomato sauce mixture to a boiling, then turn heat down to let sauce simmer for a few minutes. Place half of the pasta noodles in a sprayed 9 x 13 inch baking pan. Spread all the cottage cheese over the pasta. Pour half the tomato sauce mixture over the cottage cheese. Place all the mozzarella cheese over the sauce. Place the rest of the pasta over the mozzarella cheese. Pour the rest of the tomato sauce mixture over the pasta and then sprinkle desired amount of Parmesan cheese on top. Place baking pan in oven set at 350 degrees F for 15-20 minutes or until it is heated through and cheese is melted on top.
I was very impressed with how it turned out. I had made it up on my own after referring to another pasta bake on My husband, daughter and I loved it. I think it will become a new pasta favorite. I am trying to come up with more pasta dishes we can have for our dinners. It is easy and does not cost to much to make.

Sunday, August 30, 2009

Oven-Baked Herb-Crusted Chicken

Oven-Baked Herb-Crusted Chicken

1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
6 (5-ounce) skinless, boneless chicken breast halves

Preheat oven to 400 degrees F.
In 1 large zip-top bag, mix the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt and black pepper. Place the chicken breasts in bag. Seal bag and shake to coat. Remove chicken from bag, shaking off excess coating.

Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

Serve chicken breast with rice, pasta or potatoes. Refrigerate remaining chicken until ready to use.

(recipe modified from Robin Miller on Food Network show "Quick Fix Meals")

I took a picture of the chicken breasts before placing them into the oven to bake. This chicken recipe is so EASY! I love how there are no oils used and the chicken turns out so moist and flavorful! Very delicious! This was my second time making it and I plan to make it over and over again. We are able to have three different meals out of the six chicken breast halves.

Tuesday, August 4, 2009

Groovy Ice Pops

I recently purchased some great ice pop molds from Bed, Bath & Beyond to make my own homemade ice pops. My husband and I have already made yogurt pops with fresh bananas and ice cream bars. They are very easy to make. First, we mixed together store bought yogurt (any flavor you desire) with diced banana (almost any fruit will work) in a small bowl, second, we poured the yogurt fruit mixture into the ice pop molds, third, we secured the ice pop lids back on top and, fourth, we placed them in the freezer. If you want to may ice cream bars, let the ice cream melt to a liquid consistency and then pour into the ice molds to re-freeze. You will want to let the yogurt pops or ice cream bars sit in the freezer for at least 4 hours before eating these tasty treats!

I also want to try making grape and orange juice pops. We love these pop molds so much that we are thinking of getting another set.

My summer has gotten busy with family vacations and other get aways, however, I am excited to get back to discovering new delicious recipes later this month once the summer fun starts to slow down.

Sunday, July 5, 2009

Apple Carrot Muffins & Fruit Pizza

Delicious and healthy muffin recipe I found on and freeze great if have extra.

Apple Carrot Muffins
Makes 12 muffins

1 & 3/4 cups raisin bran cereal
1 & 1/4 cups all-purpose flour
3/4 cup sugar
1 & 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 4oo degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutition per muffin: 199 calories, 7 g fat

(I found this wonderful recipe on submitted by Elaine Cooley)

Fruit Pizza

Recipes are from my amazing mother-in-law.

Sugar Cookies

3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Cream butter, sugar, eggs and vanilla until fluffy. Blend in flour, baking powder and salt. Cover, chill at least 1 hour. Heat oven to 400 degrees F. Roll dough 1/8-1/4" thick on a greased cookie sheet into one large circle (to resemble a pizza). Cook for about 15-20 minutes or until just set and barely brown on the edges and bottom.

Fruit Pizza

1 recipe of sugar cookie dough
1 8 oz. package cream cheese
1 cup powdered sugar
1 tsp. vanilla
1 tsp. lemon juice
approx. 1 cup Cool Whip
raspberry filling or jam
kiwi, sliced
bananas, sliced (could toss in a small amount of cinnamon sugar)
strawberries, sliced

Press cookie dough into pizza pan. Bake according to directions. Beat the cream cheese to soften; add the powdered sugar and vanilla and beat until smooth; beat in lemon juice and fold in Cool Whip. Spread evenly over top of cooled sugar cookie crust. On top of cream cheese mixture, spread raspberry filling or jam in a circle in the center of the pizza. Place kiwi, bananas, and strawberries in rows around the raspberry center. May use other fruit if desired.

I used bananas, strawberries, blueberries and kiwi. It was tasty! A great summer dessert.