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.

Carmel Bars

My sister Jaime wanted me to post this yummy recipe.

Cream together:
1 cup softened butter
1/2 C plus 2 TBS Sugar
2 C Flour
Press into cookie sheet and bake for 10 minutes or until light brown at 350 degrees.

Carmel layer:
1 C Butter
3/4 C Sugar
1 can Sweetened Condensed Milk
4 TBS Karo Syrup
Cook above ingredients on stove top until light brown - soft ball stage (240). Stir constantly or mixture will burn on the bottom of the pan.

Pour carmel over crust. Spread carefully. Sprinkle milk chocolate chips (about 1 Cup) over top of carmel. Let melt and then spread carefully over carmel. Let chocolate harden on the top before cutting. (I always stick mine outside or in the refrigerator to speed up the process.) Enjoy!

English Toffee

2 sticks butter
5 tbls. water
1 cup sugar
1 tsp. vanilla
Chocolate

Melt butter in large pan- add water and sugar. When it boils, wipe down the sides and cover for 1 minute. Then continuously stir in the same direction until it becomes the color of a brown paper bag. Pour onto a buttered cookie sheet. Top with choocolate chips or grated chocolate. Before totally cooled, remove from cookie sheet and place on wax paper. Break in pieces to eat. Yummy.

Creamiest Fudge

3 cups sugar
1 pint cream
2 cubes butter
3 large Symphony bars ( you can also use the ones with toffee- yum!)

Put the sugar and cream in a large sauce pan on medium heat. Stir while cooking to a boil. Once at a boil- DO NOT STIR and let boil for 7 minutes. Then remove from heat and add the butter cut up in chunks. DO NOT STIR- wait until the butter melts. Meanwhile break up the Symphony bars into chunks in a large bowl and butter a 8 1/2 x 11 pan. Once butter has melted, pour mixture over the Symphony bars and beat for 7 minutes. Refrigerate. This tends to be a softer fudge, so for best results, I store it in the fridge and then just remove when we want to eat it! Super creamy and easy!

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.