Fruit Pizza

1 pkg ready made sugar cookie dough

1 8 oz pkg cream cheese

1 tsp vanilla

1/3 cup sugar

fruit of choice

Spread dough onto a greased pizza pan and set aside. Bake for eleven to fifteen minutes in a 350 degree oven or until golden brown. Set aside to cool. In a small bowl mix cream cheese, sugar, and vanilla well and spread evenly over the cooled crust. Decorate with fruit of choice like raspberries, strawberries, bananas, kiwis, etc...

Watergate Salad

1 container whipped topping

1 box instant pistachio pudding

1 can crushed pineapple

1/2 cup chopped walnuts

Mix whipped topping and pudding. Add pineapple and mix thoroughly before folding in nuts. It will seem a little soupy but this is because you need to refrigerate for at least three hours before serving. When it has refrigerated sufficiently it will be thick like a mousse.

Homemade Brownies

1/2 cup unsalted butter softened

1 cup sugar

1 tsp vanilla

1/3 cup unsweetened cocoa

1/2 cup unbleached flour

1/4 tsp baking powder

1/8 tsp salt

In a large mixing bowl mix wet ingredients and set aside. In a

smaller bowl mix all dry ingredients thoroughly before adding to the wet ingredients. Pore into a buttered square baking dish and bake for 30 minutes in a 350 degree oven. Cool and serve. If desired dust with powdered sugar.

Chocolate Cheesecake

1/2 pkg Oreo cookies

1/4 cup melted butter

2 8 oz cream cheese softened

1 container whipped topping

1/3 cup of sugar

1 pkg Nestle semi sweet  chocolate chips

Crush Oreos in food processor and add melted butter. Stir together until all crumbs are moist. If it seems too moist simply add a few more crushed cookies until it seems spreadable but not soggy.  Press crust mixture into a 9x13 pan and set aside. In a large mixing bowl beat cream cheese, sugar, and whipped topping until smooth. Place chocolate chips in a large glass bowl or 4 cup measure  and microwave on high for 1 minute. Remove and stir with a fork. If the chips are not completely melted, microwave ten seconds more. When chips are melted and chocolate is smooth add to cheese mixture and beat until combined thoroughly. Spread mixture on crust and chill for two hours. Cut and serve.

Lemon Burst Cookies (top left)

1 pkg lemon cake mix

2 eggs

1/3 cup vegetable oil

2 TBS lemon juice

1/3 cup powdered sugar

Preheat oven to 375 degrees and line baking sheet with parchment paper. In a large bowl, combine cake mix, eggs, oil, and lemon juice. Put powdered sugar in a bowl and drop spoonfuls of dough into the sugar (dough is too sticky to roll at first but once you coat it you can pick it up). Roll dough gently in palms of your hands until round but be sure not to squish sugar into dough. Place on baking sheet. Bake for ten minutes or until lightly browned. Cool and store in airtight container.  

Chocolate Thumbprint Cookies (bottom right)

2/3 cup unsalted butter softened

1/2 cup sugar

3/4 cup unsweetened cocoa

1/4 tsp baking soda

1 egg

1 tsp vanilla

1 1/4 cups unbleached flour

large container multi colored sprinkles

20-24 unwrapped candy kisses

Preheat oven to 375 degrees and line baking sheet with parchment paper. In a large mixing bowl beat butter for 30 seconds before adding sugar, eggs, and vanilla. In a small bowl combine flour, cocoa, and baking soda. Mix thoroughly and add to wet ingredients.  When dough is mixed well roll into 1 inch balls. If dough is to sticky, refrigerate for two hours before continuing to roll. dip balls in colored sprinkles and place on baking sheet. Bake for 7 to 8 minutes and rmove from oven. Immediately insert a kiss into the center of each cookie pressing down slightly. Cool and store in an airtight container.