Fruit Pizza


Serves 12


  • 1 ½ tubes of refrigerated ready-made sugar cookie dough

  • 12 oz. Cream Cheese; softened

  • 3 Tbsp. Fresh Lemon Juice

  • Zest of 1 Lemon

  • ¼ C Sugar

  • 3 Tbsp. Powdered Sugar

  • 1 29 oz. Can Mandarin Oranges

  • 1 Pint Strawberries; thinly sliced lengthwise

  • 4 Kiwis; thinly sliced horizontally and halved

  • 1 C Fresh Blueberries


Preheat oven to 350 degrees.

In a 12-inch pizza pan, press sugar cookie dough into the bottom (leaving 1 inch around the sides). You may end up using a bit less than 1 ½ tubes.

Bake sugar cookie dough for around 12-15 minutes or until lightly browned.

Allow cookie to cool completely.

In a large mixing bowl; beat together cream cheese, sugar, powdered sugar, lemon juice and lemon zest.

Evenly spread over the top of the sugar cookie.

Add fruit toppings; make a circular pattern and overlap the strawberries and kiwis slightly for extra dimension. See pictures above.

Refrigerate for at least 2 hours before serving for best results.



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Apple Pie Bites


Serves 8


  • ¼ C packed light brown sugar

  • 1 tsp. apple pie spice, and additional apple pie spice (about ¼ teaspoon) for sprinkling on top of crescent rolls

  • 3 Tbsp. butter, melted

  • 1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices

  • 1 8 oz. can Pillsbury Original crescent rolls



Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

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Chocolate Dipped Pretzel Rods


Serves 50


  • 12 oz. chocolate or chocolate chips

  • 2 Tbsp. vegetable shortening

  • 50 pretzel rods

  • Assorted toppings and decorations



Chop the chocolate into small pieces. Skip this step when using chocolate chips.

Add the chocolate and vegetable shortening to a microwave-safe container. A glass measuring cup works well for this rather than a wide, shallow bowl because the chocolate is deeper in the measuring cup, making it easier to dip the pretzels.

Microwave the chocolate for 30 seconds at the "LOW" setting or 50-percent power.

Remove the bowl from the microwave and stir the chocolate. Continue microwaving in 30-second bursts, stirring in between, until the chocolate becomes perfectly smooth. It takes 1 1/2 to 2 minutes to microwave 12 ounces of chocolate, but this varies with different microwaves.

Tilt the measuring cup slightly, making the pool of chocolate as deep as possible.

Dip a pretzel rod into the melted chocolate mixture, covering no more than two-thirds of the pretzel.

Lift the pretzel out of the chocolate, suspending it for a few seconds to allow excess chocolate to drip back into the cup.

Hold the pretzel rod over a bowl or plate containing your choice of topping. Spin the rod slowly while sprinkling with the topping. This step is optional. Topping such as sprinkles should be added while the chocolate is still melted.

Lay the chocolate-covered pretzel rod flat on a piece of wax paper. Allow about 30 minutes for the chocolate to set before packaging. Store in air-tight containers or cellophane treat bags.



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Mini M&M Granola Bars

Serves 24


  • 2 ½ C Old Fashioned Oats

  • ½ C Rice Krispies

  • ¼ C Unsweetened coconut

  • ½ C M&M minis, plus more for top

  • ½ C brown sugar

  • ½ tsp. salt

  • ¼ C butter, softened

  • ¼ C Coconut oil, melted

  • ¼ C honey

  • ½ tsp. vanilla



Preheat oven to 350 degrees.
Toast dry oats for 10 – 15 minutes, stirring half way, until lightly golden.
Line a 13×9 pan with parchment paper, and spray with cooking spray.
Mix together dry ingredients, then stir in wet. Press into prepared baking dish and bake for 18 minutes.
Let cool and cut them into rectangles!

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Berry Brownie Muffins


Serves 18-24


  • 1 Box Brownie Mix

  • Fresh Strawberries or Raspberries


Prepare your favorite brownie batter and divide among greased mini-muffin cups. Press a raspberry or sliced strawberry into the batter; bake 15 to 18 minutes at 350 degrees.

Photo by: Food Network


Carrot Apple Bread


  • 1 large egg

  • ½ C light brown sugar, packed

  • 1/3 C liquid-state coconut oil (canola or vegetable may be substituted)

  • ¼ C granulated sugar

  • ¼ C sour cream (lite is okay; or Greek yogurt may be substituted)

  • 2 tsp. vanilla extract

  • 2 tsp. cinnamon

  • ½ tsp. ground nutmeg

  • 1 C all-purpose flour

  • ½ tsp. baking powder

  • ½ tsp. baking soda

  • pinch salt, optional and to taste

  • ¾ C grated carrots (about 1 large peeled and trimmed carrot)

  • ¾ C grated apples (1 medium unpeeled Fuji, Gala, Honeycrisp or similar)


Serves 1 Loaf - approx. 10 Slices


Preheat oven to 350 degrees. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside. 
In a large bowl, add the first eight ingredients, through nutmeg, and whisk to combine.
Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix.
Add the carrots, apples, and fold gently to combine.
Turn batter (it’s very thick, this is what you want) out into the prepared pan, smoothing the top lightly with a spatula.
Bake for about 45 to 52 minutes (I baked 50 minutes) or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Tip – Tent the pan with a sheet of foil draped loosely over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of carrots, apples, climate, and oven variances. Bake until done; watch your bread, not the clock and don’t worry if it takes longer to bake than the baking estimates provided.
Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

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Salami Kebabs



  • Grape tomatoes

  • Sliced salami

  • Cheese cubes

  • Olives

  • Skewers


Alternate grape tomato, slice salami, cheese cube, olive, slice salami and cheese cube


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Painted Sugar Popcorn


  • 2 C popcorn kernels (un-popped)

  • 1 ½ C white sugar

  • 4 Tbsp. water

  • 1 Tbsp. butter

  • Food coloring



Pop your popcorn.

Put all ingredients in sauce pan (minus the popcorn).  Bring everything to boil, stirring constantly.

As soon as it boils, pour it immediately over your popcorn and stir it around until all the popcorn is covered.  Let it stand a few minutes.  The popcorn does not really stick together.  It’s easy to separate.



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Sweet and Saltines



Serves 20

  • 35 to 40 saltine crackers

  • 2 sticks (1 cup) butter

  • 1 C light brown sugar

  • 8 oz. semisweet chocolate chips (about 1 1/3 cups)

  • Cooking Spray


Preheat the oven to 425 degrees. Line 1 large or 2 small jelly-roll pans with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. In a medium saucepan, melt the butter and brown sugar together and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the jelly-roll pan into the oven and bake for 3 to 5 minutes, or until just bubbly, watching carefully. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers with a knife. Transfer the pan to the freezer for 15 to 20 minutes, or until completely cold. They will form one big sheet. Break up into pieces. Store in an airtight container.



Photo by: Food Network


Mini Cheesecakes


  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • ½ C sugar

  • ½ tsp. vanilla

  • 2 eggs

  • 12 OREO Cookies

  • 1 kiwi

  • ½ C fresh blueberries

  • 1/3 C fresh raspberries



Serves 12

Heat oven to 350°F.

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.

Place 1 cookie in each of 12 paper-lined muffin cups; top with cream cheese mixture.

Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.



Photo by: Kraft


Christmas Tree Brownies



Serves 15

  • 1 box Betty Crocker™ Supreme original brownie mix

  • Water, vegetable oil and eggs called for on brownie mix box 

  • 2or 3 drops green food color

  • 2/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

  • Betty Crocker™ Decorating Decors red and green candy sprinkles or miniature candy-coated chocolate baking bits

  • Miniature candy canes (2 inch), unwrapped


Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Grease bottom only of foil with shortening or cooking spray.

Make brownie mix as directed on box for 9-inch square pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. To cut brownie into triangles, cut into 3 rows. Cut each row into 5 triangles (See diagram below in Expert Tips). Save smaller pieces for snacking.

Stir food color into frosting. Spoon frosting into small resealable food-storage plastic bag; partially seal bag. Cut off tiny bottom corner of bag. Squeeze bag to pipe frosting over brownies. Sprinkle with decors.

Break off curved end of candy cane; insert straight piece into bottoms of triangles to make tree trunks.



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Red Velvet Brownies


  • 1 box (17.6 oz) brownie mix plus ingredients on box

  • 1 box (15.25 oz) red velvet cake mix

  • ¼ C oil

  • 1 egg

  • ¼ C milk



Serves 24

Preheat oven to 350 degrees. Line a 9x13 baking dish with foil, grease it and set aside.

In a large bowl, make the brownie mix according to package instructions.

Spread brownie batter onto the bottom of the 9x13 pan in an even layer. Set aside.

Wash the bowl and mix together the red velvet cake mix, oil, egg and milk and mix until completely incorporated. Batter will be thick.

Spoon onto brownie layer randomly and swirl very gently with a butter knife in different directions.

Bake for 22-28 minutes or until a toothpick comes out almost clean with a small amount of batter on it.

Allow brownies to cool completely before cutting into them.


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