Make sure you have a pizza stone or some kind of large cookie sheet that will fit a large sized pizza.

Here’s the list of ingredients:

1 regular sized tube of your favorite sugar cookie dough.  I like to use Pillsbury.  Make sure it’s softened because you are going to have to spread it over the pizza stone or cookie sheet.

1 medium sized can of pineapples (Get the kind that’s sliced into chunks or small wedges.)

1 large can of peaches sliced.

Kiwi( I usually get about 2)

Strawsberries( sliced)

1 cup of Confectioners sugar

1 8oz cream cheese (Make sure the cream cheese is softened.)

1 teaspoon of Cornstarch.

This is how you make it:

Preheat oven 350 degrees

Squeeze the cookie dough from the tube into the center of the pizza stone or cookie sheet.

Carefully spread the cookie over the sheet.  Make it look like a circle.  Be careful not to go all the way to the edge.  The cookie dough needs room to spread.

Bake the cookie until golden brown.  Let the cookie cool down for about an hour.

While the cookie is cooling down, you can cut up the other fruit into then slices.  For me that would be my strawberries and kiwi.

After the cookie has cooled down. Mix the cream cheese with 1 cup of confectioners sugar.  Make sure it’s creamy and smooth.  Spread it over the cookie.

Now it’s time to add the fruit.  Now that our strawberries and kiwi are cut up, lets get the peaches and pineapple read to place on the pizza.   With the can of peaches, just drain the juice and arrange the peaches in a circle pattern.  As for the pineapple, drain the juice into a sauce pan and set it aside.  Now you are ready to use all of the fruit on your pizza.  I just like to arrange everything in a circular pattern, but for your own pizza, you can design it your way.

Now that we’ve designed our fruit pizza, we need to make a glaze.  Get the pineapple juice that we drained in the sauce pan.  Add 1 teaspoon of the cornstarch into the sauce pan.  Mix it up well.

Boil the mixture until it turns into a glaze.  The important thing is to stir continually so it won’t burn.  I don’t know if the picture does any justice to how I can describe it, but it should look shiney, a little thick but not watery.

After the glaze is finished cooking, spread it all over the fruit on the pizza.  This glaze will keep the fruit from turning colors.  Believe it or not, but it’s true.  Refrigerate for about an 1 hour.  I like to refrigerate over night.  I like it really cold.

Enjoy!!!!!!!

Most likely everyone knows how to make Stuffed peppers their own little special way.  I had a taste for stuffed peppers and I bought the ground beef, spaghetti sauce and 4 bell peppers.  I like to get one red, one orange, one yellow, and one green pepper.  I guess I just like to be colorful.  When I started to make them, I forgot the cheese, rice,  and the corn.  That’s what my mother put in them.  I guess that was a good thing, because when you forget your ingredients, you have to pull out everything in your frig to improvise.  Well, I found a bottle of A1 steak sauce and grated Kraft Parmesan Cheese.  The A1 Steak sauce was a new brand.  It had tobasco sauce mixed in.  I like hot and tangy so I thought I would give it a try.   I opened my spice cabinet and got my parsley,  and black pepper and put it to the side.

So here are my list of ingredients(please forgive me because I didn’t measure anything):

1 jar of your favorite spaghetti sauce.

1lb of ground beef

4 bell peppers(Cut them in half and clean the insides out)

Black Pepper

Kraft Parmesan Cheese

A1 Sauce with the Tobasco mixed in(This is how it’s sold in the store - New Product).

Parsley

Instructions:

Preheat oven 350 degrees.

Brown your ground beef and drain.

Add beef to spaghetti sauce and let simmer.

Spoon out beef spaghetti mixture into the bell pepper halves(8 total servings).

Pour about 1 tablespoon of the A1 sauce on top of each.

Sprinkle Parmesan cheese on top of each.

Sprinkle parsley on top of each.

Put a dash of pepper on top of each.

Bake at 350 for 20mins.

I had to taste it first before I post.  You know what?????  It was wonderful.  I loved that hot and tangy flavor it gave the stuffed peppers.  I added a nice salad to go along with it.  Not bad for rummaging through the frig.

In a bowl, I would place 2 scoops of plain yogurt, then put 2 scoops of the fruit cocktail(I prefer the syrup because I have a sweet tooth) on top of the yogurt and sprinkle walnut pieces on top.  That’s it.  You can mix it up or eat it layered.

It’s so good.

Enjoy!!

Mix 1/4 cup olive oil, 2tbsp of Dale’s Sauce (replaces the soy sauce), and 2tsp of the Montreal Steak Seasoning(McCormick). You can pour this marinade on your meat and make sure it covers the meat completely. Make more of the mix depending on how much meat you have.

Now you can either Bake or Grill. Cook it the way you like and you’re done. It’s very tasty.

Ingredients:

1 package of chicken breast. (You can get the package with two halves. That should be enough.)

2 cans of Cambells soup. (I get the cream of chicken and cream of celery)

1/2 cup of milk (Makes it creamy)

2 cans of pillsbury biscuits. (I like to get that flaky kind with the layers. You can get which ever kind you like.)

1 bag of frozen vegetables. ( You can cut up the fresh vegetables, but I’m thinking quick and less kitchen time.)

Sprinkle of salt and pepper to taste.

Directions:

The first part is probably the most time comsuming, then the rest is pretty quick. First you want to boil your chicken breast until tender. Pull the meat off the bone and cut up into small pieces and place the pieces in a 9 X11 baking dish. When that’s done, you’re finished with the hard part.

Take your frozen vegetables out of the bag and rinse in warm water. This will get rid of the ice that’s caked on the vegetables. (If you love spending time in the kitchen, you can cut up your favorite fresh vegetables and use those instead.) Put the vegetables in a bowl.

Add the milk and the two cans of soup into the bowl with the vegetables. Mix well.

Pour the mixture on top of the chicken in the baking dish and mix well. Then make sure you spread it out in the baking dish evenly. Add your sprinkle of salt and pepper to taste. Bake in the oven at 375 degrees for about 30 minutes or until the you see the mixture start to bubble. You want this mixture to get hot before we add the biscuits on top so that the biscuits will cook at the bottom. If not, then the biscuits will be doughy and gooey.

Now that the mixture is hot, take it out of the oven. Turn oven up to 400 degrees. We are turning the oven up because the biscuits bake at 400 degrees. Place the biscuits on top of the hot casserole and bake in the oven until the biscuits are golden brown. I pretty much followed the baking instructions on the can biscuits.

That’s it. Enjoy!!!

By the way, if you prefer turkey, just substitute it in for the chicken.

Here are your ingredients:

1 carton of fresh strawberries.(buy more if you like)

1 8oz box of Baker’s semi sweet chocolate. (buy more depending on the # of strawberries you buy) I would say 1 box could make about 30 chocolate strawberries.

1/2 cap full of vegetable oil. (Keeps the chocolate from drying out in the pot.
Appliances:

I would use a double boiler or a fondue pot to melt chocolate. Follow the instructions that comes with the these appliances.

Ok, say you don’t have a double boiler or a fondue pot. I don’t have a fondue pot or a double boiler either so I will show you how I make my very own double boiler. Take two pots, one large and the other small. Fill the larger pot about half way with water. Set the smaller pot inside the larger pot. Viola, you have a double boiler. Here’s a picture.

Make sure you don’t let the smaller pot sink all the way down because you don’t want the water to spill out of the larger pot or get inside the smaller pot. I would recommend using pots with handles.

Directions:

1. Boil the water in the larger pot. After the water boils, turn to medium heat.

2. Add 1/2 cap full of oil to the smaller pot. (Remember this keeps the chocolate from drying out).

3. Place smaller pot that has the oil in it inside the larger pot with the boiling water. All you need is for the bottom half of the smaller pot to get hot.

4. Place the chocolate bars inside the smaller pot with the oil and let it melt completely. Stir occasionally.

5. Dip the strawberries 1/2 way in the chocolate and place on wax paper.

6. Let refrigerate for about 1 hour or until the chocolate hardens. There you have it. A nice treat.

Feeds: 8
Prep Time: 60 minutes
Cook Time: 60 minutes

Cake Mix:
1 pkg. Devils Food cake mix.
1 pkg. Large, devils food instant pudding.
4 Whole Eggs.
1/2 Cup Water.
1/2 Cup Oil.
1/2 Cup Peppermint Schnapps.
1/2 Cup Chopped walnuts.

Glaze Mix:
1/2 Cup Melted butter.
1/4 Cup Water.
1 Cup White sugar.
1/2 Cup Peppermint Schnapps ( add after glaze is cooled ).

1. Create the cake mix in a 1 quart bowl.
2. Grease and flour a Bundt (or Angel Food) type cake pan.
3. Pour chopped walnuts across bottom of pan.
4. Pour cake mix into pan and bake at 325 for 1 hour.
5. When done baking, cool cake with the pan upside down.
6. Create the glaze mix in a 1 quart sauce pan. Mix all but the rum
   and boil for 5 minutes.
7. Remove glaze from heat, cool about10 minutes, and add the rum.
8. Remove cake from pan onto a plate.
9. Prick top and sides of cake gently with a 2 pronged cooking fork.
10. Tablespoon by tablespoon, drizzle glaze over top and sides of cake until gone.
11. Cool for 1 hour then serve.
12. Options:
    • Add 1/2 tsp. vanilla to cake mix.
    • Add 1/2 tsp almond to cake mix.
    • Replace rum with pure Kentucky bourbon
    • Before drizzling glaze, sprinkle rum over the cake to taste.
    • Mix walnuts into the cake mix.

Put the following ingredients into a blender:

• 1 ^1/2 cup orange juice (use your favorite orange juice).
• 1 ^1/2 cup of frozen fruit (Instead of ice, I would buy a bag of frozen fruit. I usually try to find a bag that has different kinds of fruit. I usually get the store brand that has the frozen strawberries, peaches, grapes, and pineapple.)
• 1 banana (sliced into pieces)

Set your blender to puree for 1 to 2 minutes or until well mixed. It should make about 4 small servings, but I can drink the entire smoothie all by myself.

Here’s a picture of the pizza I made for myself. I made this pizza for meat lovers, but this pizza can be turned into a vegetarian delight. For my crust I like to use the flat out wraps. You can find this item in your local food stores. The brand name is called flat out. You can find them in the deli section of most grocery stores.

Ingredients:

1 piece of flat out wraps
1 jar of your favorite marinara sauces (You can use organic sauces)

1 1/2 cup of mozzarella cheese(You can use your favorite cheese)
15 small slices of pepperoni (You can add other toppings, plus you can substitute the pepperoni with tufu pepperoni)

Place the bread on a cookie sheet or pizza pan.
I like to spoon out some sauce to cover the pizza. You can put as much as you like.
Spread the cheese on top.
Place the pepperoni on top and or other toppings of your choice.
Bake at 350 for 20 minutes or until cheese has melted or pepperoni has been cook.

Enjoy.

Tempeh Salad (source: Lightlife)
Note: This vegetarian dish is well received by non-vegetarians. This salad is great as the main dish for a summer lunch and also makes a perfect side dish for potlucks. You can also serve it with crackers as an appetizer.

8 oz. soy tempeh, cubed
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon vinegar, rice
1 cup celery, chopped
4 scallions, minced
½ teaspoon celery seed (optional)
½ teaspoon sage
½ cup parsley, minced
Salt and pepper to taste
½ cup mayonnaise, eggless

Combine tempeh, soy sauce, water, and vinegar in a covered 1-quart glass casserole. Cook in microwave on high for 5 minutes, stirring once. Remove cover and cool to room temperature. Add remaining ingredients to tempeh mixture. Stir well and chill.