A RECIPE FOR YOU

FRUIT PIZZA IS ONE OF MY FAVORITE SUMMER DESSERTS. HOPE YOU ENJOY IT TOO!!

1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced

1 pkg. (8 oz.) Cream Cheese, softened

1/4 cup sugar

1/2 tsp.  vanilla

4 cups assorted cut-up fruit (kiwi, pineapple,strawberries, raspberries, bananas, blueberries, just whatever fruit you like

1/4 cup  apricot preserves or strawberry if you prefer

1 Tbsp. water

HEAT oven to 375°F.

LINE 12-inch pizza pan with foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to form crust. Bake 14 min.; cool completely. Invert onto plate; carefully remove foil. Turn crust over.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Spread over crust.

TOP with fruit. Mix preserves and water; brush over fruit. Refrigerate 2 hours. 

Can be doubled and made on a jelly roll pan as well.

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Tasty tuesday at Nap time creations

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A recipe for you

This is a family favorite. I often make two to do a meal for a friend in need, or to put one in the freezer. I believe I got this recipe from Better Homes and Gardens way back in the 80's

 Spaghetti Pie

• 1 pound lean ground beef (90% lean)
• 1/2 cup finely chopped onion
• 1/4 cup chopped green pepper
• 1 cup canned  Diced Tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sugar
• 1/4 teaspoon pepper
• 6 ounces spaghetti, cooked and drained
• 2 tablespoon butter, melted
• 2 eggs, lightly beaten
• 1/4 cup grated fresh Parmesan cheese
• 1 cup (8 ounces)  cottage cheese
• 1/2 to 1 cup shredded part-skim mozzarella cheese

Directions

• In a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, oregano, salt, garlic powder, sugar and pepper; set aside.
• In a large bowl, combine the spaghetti, butter, eggs and Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. Top with cottage cheese and beef mixture.
• Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through. Let stand for 5 minutes before cutting. Yield: 6 servings.
• Note: on a busy night I have been known to use Jar sauce to speed up the process
• Serve with green beans or a salad and your favorite french bread

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A YUMMY TREAT

My family loves Biscotti What is biscotti you ask?
Here is a brief history

An Italian cookie, the word Biscotti means “twice-baked”. Modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). Biscotti are first baked in a loaf, then sliced and toasted. This second trip to the oven draws off moisture, and results in a crisp, dry texture, and a long shelf life. Making them durable for travel and nourishment for a long journey

Traditionally, Biscotti were almond-flavored because almonds were plentiful. Today, you’ll find Biscotti in many different flavors. My Italian great grandmother often used anise in hers. Their unique texture makes them perfect to dunk in your morning coffee, afternoon tea, or wine after dinner. Because of the baking process, Biscotti have a very long shelf life (anywhere from 1 to 4 months). They however never last that long in my home. There is usually no need to refrigerate or freeze biscotti -- just store them in an airtight container   Because we love it so much I have experimented with various flavors and combinations over the years and this recipe is one of our favorites and my own creation. Enjoy! Double Almond Biscotti 2 C  flour 1/2 C  coarse chopped whole almonds (I use a food processor and let about half of these become a powder) Leave some chunky though 1 1/2 tsp  baking powder  1/2 tsp  salt 1 cup very coarse chopped un blanched slivered almonds 1/4 C  butter(use real butter not margerine) 1 1/4 C  sugar 2 eggs 2 tsps  Almond Extract Chocolate for dipping or drizzling Combine dry ingredients and set aside Cream butter, sugar, and extract until fluffy add eggs and beat until smooth gradually add dry ingredients until blended. Shape into two logs and bake 2350 degrees for 25 to 30 min till center is done reduce oven temp to 250 and slice logs on the diagonal bake again until hard about 20 min.Drizzle or dip with chocolate. Linking up with: