Skip to main content

Fruit Pizza

Image
By azandersens
your favorite sugar cookie dough or 2 rolls of store-bought
9 oz jar marshmallow cream
8 oz cream cheese softened
favorite fruit

Press cookie dough into cookie sheet and bake (will take longer than normal). Mix marshmallow cream and cream cheese together and spread over cooled cookie crust. Top with your favorite fruit. We like bananas (toss with lemon juice to keep from browning), strawberries, kiwi, mandarin oranges, and any other berries (frozen work great if not in season). Keep chilled until served. Some people like to use Cool Whip instead of the marshmallow cream. See what you like!
Labels:

Comments

Allyson & Jere said…
Stephanie,

Ummm, my invite to your family blog has expired. Or perhaps I never had it. Either way, could I please be invited to your blog. Thanks ever so much.
July 5, 2009 at 3:35 PM
Post a Comment

Popular posts from this blog

Dilly Beans

By azandersens
This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends.  Put 1 clove garlic and  1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.
1 comment
Read more

Sprinkles' Lemon Buttercream Frosting

By
1 cup butter, softened 3 3/4 cups confectioners' sugar juice and zest of one lemon 1 tsp. vanilla 1/8 tsp. salt Combine butter, sugar, and salt and beat till well combined. Add lemon juice, zest, and vanilla and continue to beat for another 3 to 5 minutes or until creamy. I made this for lemon cupcakes for a baby shower and it was so good! I did add a little more sugar so it was a little stiffer and easier to pipe with a decorating tip.
1 comment
Read more

Ghoulosh

By azandersens
I know, I'm breaking my own rule about no cream soups, but it doesn't seem so bad next to the high fructose corn syrup feast that happens right after. I love this meal because it is yummy, hearty and one dish. I served it with some fresh bread. Yum! 1 1/2 pounds ground beef 1 pound ground pork sausage salt and pepper to taste 2 tablespoons pumpkin pie spice (I didn't use this in mine because I didn't have any, and I was afraid it might be too weird for my kids. Maybe next year?) 2 tablespoons brown sugar 2 (14.5 ounce) cans chicken stock 1 1/2 cups long grain and wild rice mix 1 sugar pumpkin 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can condensed cream of mushroom soup 2 (4 ounce) cans mushroom stems and pieces, drained 2 (14.5 ounce) cans French cut green beans In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, u
2 comments
Read more