Fruit Pizza

To make the crust mix together :

• 1/4 cup butter
• 1/4 cup Crisco
• 3/4 cup sugar
• 1 egg
• 1 1/3 cup flour
• 1/2 tsp salt
• 1 tsp cream of tartar
• 1/2 tsp baking soda

Cream butter, Crisco and sugar. Then add remaining ingredients. Press dough for crust into pizza pan and bake at 375 degrees for 8 to 10 minutes. Allow crust to cool completely.

For the topping mix together:

• 8 oz cream cheese
• 4 oz Cool Whip
• 1/4 cup powdered sugar

When crust has completely cooled spread mixture on top. Then add fruits of your choice, some examples are :

• apples
• bananas
• kiwis
• strawberries
• blueberries
• raspberries
• peaches
• pears
• Mandarin oranges
• pineapple

Then brush glaze on top of fruit with a pastry brush

Glaze:

• 3/4 cup water
• 1/2 cup orange juice
• 2 Tbsp lemon juice
• 1 1/2 Tbsp corn starch
• 1/2 cup sugar
• Dash of salt

Mix well, cook and bring to a boil. Cook for 2 minutes until thick. Let cool and spread on fruit.

Bacon Quiche Biscuit Cups

recipe from Pillsbury

5	slices bacon
1	package (8 oz) cream cheese, softened
2	tablespoons milk
2	Eggland's Best eggs
1/2	cup shredded Swiss cheese (2 oz)
2	tablespoons chopped green onions (2 medium)
1	can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

DIRECTIONS

1.	Heat oven to 375°F. Spray 10 regular-size muffin cups with CRISCO® Original No-Stick Cooking Spray. In 8-inch skillet, cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2.	Meanwhile, in small bowl, beat cream cheese until smooth. Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions. Set aside.
3.	Separate dough into 10 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Place half of bacon in bottom of dough-lined muffin cups. Spoon cheese mixture evenly into cups.
4.	Bake 21 to 26 minutes or until filling is set and edges of biscuit cups are golden brown. Sprinkle each with remaining bacon; lightly press into filling. Remove biscuit cups from pan. ---this was a fun theme for me because I didn't have very many recipes for it, so I had to try a a new one. I found a very yummy one! The kids ate them up so fast!!

Orange Rolls

8 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup orange juice concentrate, thawed
1 tablespoon sugar
3 tablespoons brown sugar
pinch ground cloves
pinch cinnamon
orange zest, if desired

Glaze:
1 tablespoon orange juice concentrate, thawed
3 tablespoons powdered sugar

Instructions

Combine orange juice concentrate and sugar in a small bowl. Dip each roll in orange juice mixture until well coated. Place coated rolls in a sprayed 9-inch round cake pan or deep dish pie pan. Combine brown sugar, cloves and cinnamon. Sprinkle over rolls. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes. Remove from pan onto cooling rack. Combine glaze ingredients and brush over warm rolls. Garnish with orange zest if desired

Eggs for Dinner Casserole

I found this Recipe in a book by Penny Stone. It is simple and yummy!!

EGGS FOR DINNER CASSEROLE:

8 eggs, beaten

1 cup milk

1 tsp. salt

1/2 tsp.pepper

1 1/2 C. diced Canadian Bacon

2 TBS chives *if I don't have these I make it without them

1 TBS minced onion

2 C. grated Cheddar Cheese

1 TBS butter

3 C. grated potatoes

Melt butter in skillet and saute minced onion and chives. Stir in Canadian bacon and cook for about 5 minutes. In a bowl, combine eggs with milk, salt, pepper, potatoes and 1 cup cheese. Add the canadian bacon mixture and stir well. Pour into a 9x13 pan and bake at 350 for 30 minutes. Sprinkle remaining cheese on the top and bake 10 minutes longer or until casserole has cooked through and is firmed. Cut into squares and serve with toast or english muffins.