Fruit Pizza

Fruit Pizza

Crust:
1 pkg. yellow cake mix
2 TBSP water (little more)
1 egg
2 TBSP. brown sugar
1/2 C. chopped nuts

Toppings:
16 oz. cream cheese
1 C. sugar
2 tsp. vanilla
1 small container Cool whip

Fruit:
Strawberries
kiwi
raspberry
blackberry
peaches
grapes
pineapple
Mandarin oranges
banana (soak in orange juice)

Crust - combine & mix thoroughly then spread on a pizza pan. Bake 375 degrees for 12-15 minutes or until brown.

Topping - beat cream cheese, sugar, vanilla together until smooth. Blend with cool whip. Spread on a cool crust.

Fruit - Put fruit on topping in a circular pattern.

Bugles

Bugles

2 C. brown sugar
1 C. white syrup
1 C. butter or margarine
1 can sweetened condensed milk

Cook to soft ball stage & pour over 2 boxes of bugles. Stir good & pour on waxes paper.

**Note**
Add 1 can of mixed nut without peanuts if desired.

Apple Crisp

Apple Crisp

5 - 6 peeled & sliced apples
1/2 - 1 C. sugar
1 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/3 C. melted shortening
1/2 tsp. cinnamon

Place apples in a greased 6 X 10 pan. Mix together sugar, flour, baking powder, salt & eggs with a flat fork until crumbly & cover sliced apples. Pour melted shortening & cinnamon over all. Bake at 350 degrees for 30 - 40 minutes.

Sour Cream - Au Gratin Potatoes (Funeral Potatoes)

Sour Cream - Au Gratin Potatoes (Funeral Potatoes)

6 or 7 potatoes boiled (Cooled & chopped)
1/2 pound cheese, grated
1 onion, chopped
2 cans of cream of chicken soup
1 pint sour cream
1/2 cube butter

mix together with potatoes. Cover with bread crumbs. Bake 350 degrees for 1 hour.

**Note**
I use a bag of frozen hashbrowns to make life easier.

Eclair Cake

Eclair Cake

Crust:
1 1/2 cubes margarine (3/4 C.)
1 1/2 C. flour
1 1/2 C. water
6 eggs

Pudding:
8 oz. cream cheese
3 C. milk
2 small boxes of vanilla instant pudding
16 oz. cool whip


Hershey's chocolate syrup

In a medium saucepan combine margarine & water - bring to a boil. Remove from heat and mix in flour. Cool mixture for 10 minutes. In a separate bowl - whip eggs until well blended. Pour eggs over mixture in saucepan. Use mixer to combine until it has a smooth consistency & appears glossy. Spread into a greased jelly roll pan. Bake 400 degrees for 25-30 minutes. Crust will be bumpy. Use a sharp knife to poke holes in bubbles. Crust will flatten.

Combine cream cheese & 3 TBSP of milk in mixer. Then add rest of milk, dry pudding, & cool whip. When crust is completely cooled spread filling over the crust. Drizzle the chocolate syrup over the pudding. Refrigerate until ready to serve. Makes about 24 servings.

Peanut Butter Fingers

Peanut Butter Fingers

Part 1:
1 square butter (1/2 C.)
1/2 C. sugar
1/2 C. brown sugar
1 egg

Part 2:
1 C. Flour
1 1/2 C. rolled oats
1/2 tsp. soda
1/2 tsp. baking powder

Mix together part 1 & cream. Add part 2. Bake at 350 degrees until set light brown for about 10 minutes. The spread on 1/2 C. peanut butter while still warm. When cooled frost with chocolate frosting.

No Cook Fudge Frosting
4 3/4 C. powder sugar
1/2 C. cocoa
1/2 C. butter
1/2 C. boiling water
1 tsp. vanilla

mix together.

** Note **
Thank you Millard High School lunch ladies for this recipe. I usually double the recipe and when spreading out the part to be cooked I wet my hands with water to help from the dough sticking to my hands.

Cherry Cream Cheese Tarts

Cherry Cream Cheese Tarts

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers 1
(21-ounce) can cherry pie filling or other pie filling (I always use fresh fruit like berries or strawberries)

Preheat oven to 350 degrees F.
Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.