Fruit Pizza

 

Crust- 
2 cup Flour
1 cup Butter
4 TBS Powdered Sugar
Filling- 
8 oz Cream Cheese
12 oz Cool Whip
1 cup Powdered Sugar
1 tsp Orange Rind
Glaze- 
½ cup Sugar
2 tsp Cornstarch
¼ cup Cold Water
¼ cup Lemon Juice
½ cup Orange Juice
Suggested Toppings- 
Strawberries, Grapes, Kiwi, Bananas, Blueberries, Peaches, Raspberries

Crust- 
Mix ingredients together and press into large cookie sheet.
Bake at 350* for 10 minutes.
Let cool.
Filling- 
Mix ingredients together and spread onto cooled crust
Glaze- 
Mix ingredients together in saucepan.
Bring to boil and allow to cool.
Toppings- 
Wash toppings and cut into bite-sized pieces.
Put in large bowl and stir gently to mix.
Pour glaze over fruit and stir gently to mix. Pour over crust that has been topped with filling.

Lemon (or Lime) Bars

Crust:
1 cup Butter
½ cup Powdered Sugar
2 cups Flour
Dash of Salt

Preheat Oven 350*F
Cream ingredients and press into 9x13 pan.
Bake 350* 20-25 min. until BARELY golden brown

Filling:
4 Eggs- slightly beaten
2 cups Sugar
½ cup Flour
6 TBS Lemon (or Lime*) Juice

Combine
Pour onto slightly cooled Crust
Bake 350* 30-35 minutes.
Dust with Powdered Sugar

*Use green food coloring in Lime Bars for desired color

Krystal's Ice Cream Cake

1/2 cup Hot Fudge ice cream topping, warmed
8 oz. Whipped Cream, thawed, divided
1 pkg. (4-serving size) Chocolate Instant Pudding
8 OREOs, chopped (about 1 cup)
12 Vanilla Ice Cream Sandwiches, unwrapped
24” long piece of Aluminum Foil


Pour Hot Fudge into medium bowl.
Add 1 cup of the Whipped Cream; mix.
Add dry Pudding; stir until well blended.
Gently stir in chopped OREOs; set aside.

Arrange 4 of the ice cream sandwiches, side-by-side, on foil.
Spread half cookie mixture over Ice Cream Sandwiches.
Repeat layers.
Top with remaining 4 Ice Cream Sandwiches.

Frost top and sides of dessert with remaining Whipped Cream.
Bring up foil sides and fold top and ends to seal.
Freeze at least 4 hours before serving.

Guiltless Pumpkin Cookies

2 Boxes Carrot Cake Mix (dry)

1 LARGE can (30 oz) Pumpkin (NOT pie mix)
1 Bag MINI Semi-Sweet Chocolate Chips (12 oz)

Mix all ingredients well
Scoop dough with cookie scoop onto Greased Cookie Sheet
(or 1/8 c measuring cup and spoon)
Bake 350* F 12-13 minutes
(do not over cook- they will not LOOK done, but they are!)

Makes about 5 dozen

No Bake Cookies

2 C. Sugar
3 Tbs. Cocoa Powder
½ C. Margarine
½ C. Milk
1 Pinch Salt

3 C. Oats
½ C. Peanut Butter
1 tsp. Vanilla

In saucepan bring Sugar, Cocoa, Margarine, Milk, and Salt to a rapid boil for 1 minute.
Add Oats, Peanut Butter, and Vanilla.
Mix Well.
Before Mixture cools, drop by teaspoonfuls onto waxed paper.
Let cool.

Makes 2 dozen

Muddy Buddies

9 C. Chex Cereal
1 C. Chocolate Chips
(Semi-Sweet)
½ C. Peanut Butter
¼ C. Margarine/Butter
1 tsp. Vanilla
1 ½ C. Powdered Sugar
Waxed Paper

Pour Chex Cereal into Large Bowl
Pour Chocolate, Peanut Butter, and Margarine
into microwave-safe dish
Microwave on High 1 min.
Stir
Microwave 30 sec. more until smooth
Add Vanilla
Pour Chocolate mixture over Cereal
Stir until evenly coated with Chocolate
Pour Powdered Sugar into 2gal. Ziploc
Add Chocolate-Covered Cereal
Shake until well coated with Sugar
Spread on waxed paper to cool
Store in airtight container in fridge

Toffee Fruit/Pretzel Dip

1 8oz. Pkg. Cream Cheese (soften)
½ Cup Brown Sugar
¼ Cup Sugar
1 tsp. Vanilla
½ Bag Heath Bits (without chocolate)

Using an electric hand mixer,
Mix all ingredients together.

Serve with:
Pretzel Rods
Apples
Other Fruit

Pumpkin Squares

Yellow Cake Mix (divide)
1 30oz Can Easy Pumpkin Pie Mix
2/3c. Milk
2 Eggs
¼c. Brown Sugar
¼c. Butter (melted)
1tsp. Cinnamon
½c. Nuts (chopped)
1 stick (½c) Butter (melted)
1Egg
½c. Chopped Walnuts
Whipped Cream

Preheat Oven: 350*
Set aside 1c Yellow Cake Mix
In 9x13 pan mix: Remaining Yellow Cake Mix, Melted Stick of Butter, and 1 Egg.
Press flat in bottom of pan for the crust.
In a mixing bowl mix: Can of Pumpkin, Milk, and 2 Eggs until well blended.
Pour into unbaked crust.
In a mixing bowl mix: 1c. Reserved Yellow Cake Mix, Brown Sugar, ¼c. Butter (melted), Cinnamon, and Chopped Nuts.
Crumble over Pumpkin Mixture.
Bake at 350* for 45 minutes.
CHILL and Serve with Whipped Cream

Chocolate Chip Cookies

2¼c. Flour
1tsp. Baking soda
½tsp. Salt
1c. Butter
½c. Granulated sugar
¾c. Brown sugar
2tsp. Vanilla
1 Egg
1 11.5 oz Chocolate Chips
Preheat oven to 375*F
Combine Flour, Soda, and Salt- set aside
Cream Butter and Sugars until fluffy
Add Vanilla and Egg- beat well
Add dry ingredients- mix well
Add Chocolate Chips- mix well

Bake at 375* for 8-10 minutes
Yeild: 3 Dozen Cookies

Scones

1 pkg. Rhoads Rolls Dough
Oil

Heat oil until drops of water sizzle when dripped into oil CAREFULLY!
Be careful- oil will burn if heat is too hot.
Be careful- if too much water is added, oil will splatter & burn you!
Stretch dough until flat and round.
Place dough into hot oil until golden brown- turning for even cooking.

Serve with:
Peanut Butter
Maple Frosting
Jam
Chocolate Frosting
Honey Butter
Cinnamon and Sugar