Mini Fruit Pizzas

This next recipe and picture (didn’t get a chance to take one myself) is from Pillsbury. It’s such an easy recipe and looks like a lot of time was put into preparing it! When I made this recipe, I did make a few changes that I will probably do every time. I’ll go ahead and post the original recipe, and then below it I will add the little changes I made.


1 (18-oz.) pkg. (20 cookies) Pillsburyยฎ Ready to Bake!โ„ข Refrigerated Sugar Cookies*
1 (8-oz.) pkg. cream cheese, softened
2 tablespoons frozen limeade concentrate, thawed*
1/2 cup powdered sugar
10 fresh strawberries, quartered
1 kiwi fruit, peeled, cut in half lengthwise and cut into 10 slices
1/2 cup fresh blueberries
1/2 cup fresh raspberries


1. Bake cookies as directed on package. Cool 10 minutes or until completely cooled.

2. Meanwhile, in medium bowl, combine cream cheese, limeade concentrate and powdered sugar; beat until smooth.

3. Spread each cooled cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

*So, basically the first change I made was using a tube of sugar cookie dough instead of the ready to bake package. I did this because I wanted my pizzas a little bigger. I rolled out the dough and used an extra large biscuit cutter to make my pizza “crust.” Depending on how large your cookie cutter is, you may need to add some baking time to your cookies. I know I had to.

*My next change I made was substituting the 2 T limeade concentrate for 1 T lemon juice. I actually had limeade concentrate in my freezer, but I really didn’t want to open the whole thing just for 2 tablespoons! This turned out perfectly fine, and I bet there wasn’t even that big of a difference in the taste.

*The last change I made was drizzle chocolate over the top. I just melted semi sweet chocolate chips and white chocolate chips in two separate ziploc bags- cut a little of the tip off- and then drizzled both chocolates over each pizza. This adds a nice finishing touch when you are making it for a special occasion. After all, everything is better with chocolate- right?!


August 5, 2011. Desserts. Leave a comment.

Mini Pineapple Upside Down Cakes

This next recipe is for mini pineapple upside down cakes! I made these for a potluck I went to and they were a big hit!


  • 2/3 cup packed brown sugar
  • 1/3 cup butter, melted
  • 2 (20 ounce) cans sliced pineapple
  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 12 maraschino cherries, halved


  1. In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
  2. In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean.
  3. Immediately invert onto wire racks to cool. Place a cherry in the center of each pineapple ring.

July 25, 2011. Desserts. Leave a comment.

Slow Cooker Apple Crisp

This next recipe is also from allrecipes. I’m beginning to think I should have made a blog about cooking my way through allrecipes! ๐Ÿ™‚ Anyways, this is for apple crisp in a slow cooker. I have a pretty small slow cooker, and that is the one I used for this recipe.


  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup butter, cut into pieces
  • 1 cup chopped walnuts
  • 1/3 cup white sugar, or to taste
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups apples – peeled, cored and chopped
  • 2 tablespoons lemon juice


  1. Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
  2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

This turned out amazing and it was super easy since I just threw everything into the slow cooker. Definitely worth a try!

June 23, 2011. Desserts. Leave a comment.

Chocolate Scotcheroos

I must start this post off by saying that I am one of those spoiled housewives with a double oven. I absolutely love having it, and I seem to always be finding ways to use them both! They are awesome!

OK, now to reality…

A few months ago, something went wrong with my top oven and it quit working. We eventually called a repair guy and he said we would need to cut a whole in the ceiling to get to the wires and then he’d come back- since my awesome oven is also built in.

Well, a few months later my other oven locks up on me. Now I don’t have either oven working! ๐Ÿ˜ฆ We finally cut the whole in the ceiling and had the repair guy come back- only to find out that he didn’t want to mess with it now. He recommended me to work straight with the manufacturer. UGH!

So… All that to say, I’ve been weeks without an oven! But hey- it HAS BEEN really hot (weather wise) and I’ve seemed to manage just fine- just another excuse for ordering out when I don’t feel like cooking ๐Ÿ™‚

Anyways, this next recipe was on the Rice Krispies cereal box AND no oven required! ๐Ÿ™‚

  • 1 cup light corn syrup
  • 1 cup sugar
  • 1 cup peanut butter
  • 6 cups Rice Krispies cereal
  • 1 cup semi sweet chocolate chips
  • 1 cup butterscotch chips

Place corn syrup and sugar into a 3 quart saucepan.

Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.Remove from heat. Stir in peanut butter. Mix well.

Add cereal and stir until well coated. Press into a greased 13 x 9 inch pan or (if you want thick ones like my picture) a 9 x 9 inch pan. Melt chocolate and butterscotch chips together. Spread evenly over cereal mixture. Let stand until firm. Cut into bars and enjoy!

I have to say that there were only 5 bars left when I took this picture. I had to ask my family to stop eating them so that I could take a picture! Yes, they were that good! ๐Ÿ™‚

June 8, 2011. Desserts. Leave a comment.

Peanut Butter Oatmeal Cookies

I think my two favorite places to get recipes is and pampered chef. has a ton of recipes with reviews I can read to get a feel for the recipe before even making it! With all that said, that is exactly where I got this next recipe.


  • 1/2 cup shortening
  • 1/2 cup margarine, softened
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup peanut butter
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup quick-cooking oats


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

Mmmm! ๐Ÿ™‚ We didn’t have a single cookie left over. Between the three of us and a few days, they seemed to disappear! ๐Ÿ™‚

May 29, 2011. Desserts. Leave a comment.

Strawberry Cream Cheese Pie

The weather is finally starting to feel like summer, and what a better way to celebrate it than a fresh strawberry pie- or better yet- a fresh strawberry pie with a cream cheese layer!

I found this next recipe on allrecipes, but adjusted it to my liking. This is my adjusted recipe.


  • 1 (8 ounce) package cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 (9 inch) baked pie shell
  • 1/3 cup white sugar
  • 2 tablespoons cornstarch
  • 1/3 cup water
  • 1/3 cup grenadine syrup
  • 1 tablespoon lemon juice
  • 3 cups fresh strawberries, hulled and halved


  1. In a medium bowl, mix together cream cheese and confectioners’ sugar until smooth and creamy. Stir in vanilla extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
  2. In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
  3. Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.
This is definitely worth a try!
This pie isn’t going to last long in my house!

May 23, 2011. Desserts. Leave a comment.

Blackberry Cobbler

There is this produce market that I love to go to. They always seem to have great deals on fruits and veggies, and there is usually one thing that is so good of a deal I can’t pass up. This time, I got 2 containers of blackberries for $1.50. I had no clue what I was going to make with them, but they were marked down because they were extra ripe- hence, I needed to make something quick! ๐Ÿ™‚

I found this recipe for blackberry cobbler on


  • 1 cup all-purpose flour
  • 1 1/2 cups white sugar, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 1/4 cup boiling water
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 4 cups fresh blackberries, rinsed and drained


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
  4. Bake 25 minutes in the preheated oven, until dough is golden brown.
You definitely must try this recipe! It is so good. I sprinkled a little cinnamon on top before baking and then served it with ice cream. The ice cream just makes it even better.

May 20, 2011. Desserts. Leave a comment.

Cake Pops

I’m sure most of you have heard of Bakerella’s famous cake pops! Well, for Easter dinner I decided to make Easter egg cake pops for each place setting.

1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can frosting (16 oz.)

  1. After cake is cooked and cooled completely, crumble into large bowl.
  2. Mix thoroughly with 1 can frosting. (I use the back of a large spoon, but it may be easier to use fingers to mix together. But, be warned, it will get messy. Also, you may not need the entire can of frosting, so start out by using almost the entire can and add more if you need to.)
  3. Roll mixture into egg shaped balls and place on wax paper covered cookie sheet.
  4. Melt chocolate in the microwave per directions on package. (30 sec intervals, stirring in between.)
  5. Dip the tip of your lollipop stick in a little of the melted candy coating and insert into the cake balls. (Insert a little less than halfway.)
  6. Place them in the freezer for a little while to firm up.
  7. Once firm, carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered remove and softly tap and rotate until the excess chocolate falls off. Donโ€™t tap too hard or the cake ball will fall off, too.
  8. Place in a styrofoam block to dry.
  9. When dry, use a small paint brush to paint on a thin layer of corn syrup in a line around the egg. Do one line at a time. Right after you paint on the syrup, sprinkle on one of the sanding colors until all of the corn syrup is covered. Use a bowl sprinkle over.ย Repeat with varying designs and colors.
These took a lot of work, but were really cute on every plate! I also made little name tags and put them on each stick. To look at Bakerella’s adorable egg cake pops, go to and look on the same page as the Easter bunny cake pops- also a cute one!

April 24, 2011. Appetizers, Desserts. Leave a comment.

Apple Dumplings

This next recipe is for apple dumplings in a semi-homemade kinda way! ๐Ÿ™‚ It uses refrigerated crescent roll dough and Mountain Dew! I know the pop is kinda a weird ingredient, but all of the reviews on were raving about how easy and delicious this dish is. I have to admit, I’m not a Mountain Dew fan. I don’t really like the taste of it, nor do I like how unhealthy it is- but I guess since there is only a small portion of the soda per dumpling, it should be fine! ๐Ÿ™‚


  • 2 large Granny Smith apples, peeled and cored
  • 2 (10 ounce) cans refrigerated crescent roll dough
  • 1 cup butter
  • 1 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 (12 fluid ounce) can or bottle Mountain Dew


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
  3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dewโ„ข over the dumplings.
  4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

These turned out great. The dumplings were crisp on the top, and moist on the bottom. There was still quite a bit of sauce in the pan when I first made them. I served these with vanilla ice cream- I know what your thinking, Mountain Dew WITH ice cream! ๐Ÿ™‚

April 6, 2011. Desserts. Leave a comment.

Maple Pecan Shortbread Squares

Maple syrup, pecans, and shortbread….what could go wrong with this next recipe? ๐Ÿ™‚ This is once again another recipe from My husband loves pecan pie, but I really only make it during the holidays. This recipe looks like a good everyday ‘pecan pie’ substitute!


  • 1 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1/3 cup packed brown sugar
  • 3 tablespoons pure maple syrup
  • 1/2 cup chopped pecans



  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8×8-inch baking dish, and prick with a fork.
  3. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

So, basically these turned out amazing. A shortbread crust with a chewy maple and pecan top. Of course these do not taste exactly like a piece of pecan pie, but they are just as good!


March 21, 2011. Desserts. 1 comment.

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