Easy Fruit Pizza

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 package (8 oz) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

2 kiwifruit, peeled, halved lengthwise and sliced

1 cup halved or quartered fresh strawberries

1 cup fresh or frozen blueberries

1/2 cup apple jelly

 

Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Pesto Dip

2 blocks cream cheese - softened
1 stick butter (1/2 cup)
1-2 cloves garlic, minced
salt & pepper

Mix all ingredients together well.

In a loaf pan lined with plastic wrap, layer the cream cheese mixture and pesto (see pesto recipe ) in several layers.

Or you can mix pesto directly into the cream cheese mixture and form into a ball wrapped in plastic

wrap. Refigerate till firm.

Serve with your favorite crusty breads or crackers.

Paula Deen's Fruit Pizza

Yumm....fresh fruit pizza on a hot day!!

Fruit Pizza on the Food Network

 

 

Copy Cat Recipe - Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice, use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl. Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the bottom and half way up the sides of an 8" springform pan. Bake crust for 5 mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and continue to beat till smooth and creamy. Pour filling into crust. Bake for 60 to 70 mins. If top is turning light brown it's done. Remove from oven and
allow to cool till room temperature. Put into fridge. When chilled, remove the pan sides and cut. Serve with whipped cream.

Low Carb - Taco Layer Casserole

1 pound lean ground beef
1 1.24 oz packet of Taco Seasoning
1/2 Medium Onion
2 Cloves of garlic
1- 1 1/5 block of cream cheese (softened)
Chopped tomato
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Brown ground beef with onions and garlic until fully cooked. Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top. Put tomatoes and lettuce over the shredded cheese. Add salsa or taco sauce if desired.

Refrigerate leftovers immediately.

Makes 5-6 servings 
Carbs: 6 carbs per serving

Pumpkin Cream Cheese Pie

Graham Cracker Crust:
1 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine

Pumpkin Cream Cheese Filling:
8 ounces Canned Pumpkin or Pumpkin Puree
12 ounces packaged Cream Cheese
2 Eggs
2 Egg Yolks
3/4 cups Sugar
1 1/2 tablespoons Flour
3/4 teaspoons grated Lemon Peel
3/4 teaspoons grated Orange Peel
1/2 teaspoon Vanilla Extract

Sour Cream Topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract

Melt butter. In a bowl, use a fork to mix together graham cracker crumbs and butter. Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9 inch pie plate.

Pre-heat oven to 350 degrees.

Combine all filling ingredients into a mixing bowl. Mix at medium speed until well blended and smooth. Pour filling mixture into pie crust. Bake 35 - 40 minutes, or until pie is firm.

Sour Cream Topping- Combine ingredients (see above) and mix well.
Spread topping over pie. Bake an additional 10 minutes. Let pie cool. Then, refrigerate overnight.

Copycat Recipe: Cracker Barrel Old Country Store's Carrot Cake

3/4 cup finely-chopped English walnuts
2 cups finely-shredded carrots
1 cup crushed pineapple (8 oz can) -- with juice
1/2 cup finely-shredded coconut
1/2 cup raisins -- soaked in water until plump, and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

CREAM CHEESE FROSTING
1 8 ounces cream cheese
1 stick butter -- room temperature
1 teaspoon vanilla
2 cups powder sugar
1/2 cup chopped pecans -- for garnish

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs
until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and
blend well.

Gradually add flour mixture a half at a time until blended through. Pour
batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for
about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and
fluffy. Add vanilla and a little powdered sugar at a time until all has been
blended well. Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake and sprinkle with pecans.

Appetizer - Three Cheeses N Ham

1 pkg. (8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
3 slices Smoked Ham, finely chopped
1/4 cup Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper

Spread softened cream cheese onto bottom of 2-1/2-cup microwaveable dish. Sprinkle with Cheddar cheese, ham and Parmesan cheese.

Microwave on HIGH 1 min. or until heated through.

Top the spread with bell peppers, onions and ground pepper. Serve with your favorite crackers.

Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 tablespoon butter
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 cup milk
6 large toasted butter croutons
2 tablespoon chopped chives
Skin and seed the tomatoes. Sauté onion in butter and add tomatoes chopped.

Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally,
until tomatoes are thoroughly cooked, about 25 minutes.

Remove bay leaf and cloves and transfer mixture to blender to purée (or strain
through a coarse sieve). Add cream and milk and heat through. Serve topped
with toasted butter croutons.

Chocolate Cheese Bars

1 Devil's Food Cake Mix (with or without pudding in it)
8 oz Cream cheese, softened
1/3 c Oil
3 Eggs (divided use)
1/4 c Sugar
6 oz Semi-sweet chocolate chips
1/2 c Walnuts or pecans, chopped (optional)


Mix dry cake mix, 2 eggs, and 1/3 cup oil until crumbly; reserve 1 cup.

Pat remaining mixture lightly in an ungreased 13x9x2 inch pan. Bake
for 15 minutes at 350 degrees. Remove and sprinkle top with
chocolate chips and walnuts.

Beat cream cheese, sugar and remaining egg until light and smooth.
Spread over chocolate chips and walnuts. Sprinkle with reserved
crumb mixture. Return to oven and bake for 15 minutes longer. Cool
and cut into bars. Makes 16 servings.