Ingredients:

1 (16 0z.) roll refrigerator sugar cookie dough

3 oz. cream cheese, softened

9 oz. whipped topping

3/4 cup (or more) confectioners' sugar

2 or 3 bananas

1 (9 oz)can pineapple chunks, drained

1 (14 oz) can madarin oranges, drained

1 (3 oz) jar maraschino cherries, drained

1 appled, finely chopped

1/2 cup flaked coconut

1/2 cup chopped pecans

Cooking Instructions:

Line greased pizza pan with cookie dough. Bake using package directions. Cool to room temperature. Beat Cream cheese, whipped topping, and confectioners' sugar in mixer bowl until light and fluffy. Spread over baked layer. Arrange bananas, pineapple, madarin oranges, maraschino cherries and apple on top. Sprinkle with coconut and pecans. Press toppings lightly into cream cheese filling. Chill until serving time.

Serving Suggestions:

May be used with any combination of fruit.

Ingredients:

3 Tblsp. baking cocoa

3/4 C. sugar

3 Tblsp. flour

1 1/2 C. skim milk

2 eggs, beaten

2 Tsp. vanilla extract

1 Tblsp. margarine

Cooking Instructions:

Bring cocoa, sugar, flour, milk and eggs to a boil in saucepan, stirring constantly. Boil for 1 minute or until thickened. Stir constantly. Remove from heat. Add vanilla and margarine, stirring until margarine melts.

Ingredients:

2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon oregano

1/4 cup grated Romano Cheese

1/4 cup grated Pamesan Cheese

3 1/2 quarts popped popcorn

Cooking Instructions:

Combine salt, garlic powder, onion powder, oregano, Romano and Parmesan cheese in large bowl. Mix Well. Add popcorn, tossing to coat. Serve immediately

Ingredients:

2 Tablespoons light cream cheese

2 graham crackers

2 teaspoons strawberry jam

Cooking Instructions:

n/a

Serving Suggestions:

Spread 1 tablespoon cream cheese on each graham cracker.

Top with 1 teaspoon strawberry jam.

Additional Comments:

Any flavor Jam works. :)

Ingredients:

8 oz. cream cheese (softened)

3/4 cup packed light brown sugar

1/2 cup white sugar

1 teaspoon vanilla extract

1/2 cup crushed peanuts

Apple Slices

Cooking Instructions:

Combine cream cheese, brown sugar, white sugar, vanilla, and peanuts in bowl. Mix Well. Chill until serving time.

Serving Suggestions:

Spoon dip into serving bowl on plate. Arrange apple slices around dip.

Ingredients:

1 banana

1 scoop vanilla ice cream

1 scoop chocolate ice cream

1 scoop strawberry ice cream

Pineapple topping

Chocolate syrup

Strawberry topping

Chopped walnuts or pecans

Whipped cream

Cherries, halved

Cooking Instructions:

Peel banana and slice lenthwise. Top with one scoop of each ice cream. Put pineapple topping on the vanilla ice cream, chocolate syrup on the chocolate ice cream and strawberry topping on the strawberry ice cream. Top with chopped nuts and whipped cream. Garnish with cherries.

Ingredients:

1 3/4 cups Bread flour

3/4 cup Cake Flour

2 1/2 tablespoons Dry milk

3/4 teaspoon Salt

3 1/2 tablespoons Butter

1/2 cup Water

2 teaspoons Dry yeast

1/2 cup Butter or marg., for folding in the dough

1 Egg; beaten, for brushing on top

Cooking Instructions:

FILLING: 1/2 - 3/4 cup apricot jam or marmalade, 1/4 - 1/3 cup canned fruit filling or preserves, 1/2 - 3/4 cup nut streusel, OR 1/2 - 3/4 cup cheese filling

1. Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. Select Basic Dough Mode. Press start.

2. Place dough in greased bowl. Cover. Rest the dough in refrigerator for 30 minutes.

3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour.

4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle.

5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third.

6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes.

7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll three times more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight.

8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares. Roll each out into about 7 inch square.

9. Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together.

10. Fold opposite corners over the center. Press down firmly to seal together. Then fold the other two corners over the center and press all four corners tightly together.

11. Place on greased baking pan. Spray water on top.

12. Proof, brush with beaten egg and bake in 357 degree oven for 10 to 15 minutes or until golden brown.

Ingredients:

1 cup all-purpose flour, sifted

1 teaspoon baking power

1/8 teaspoon baking soda

1/4 teaspoon salt

2 tablespoon unsalted butter

1/4 cup plus 1 teaspoon buttermilk

Cooking Instructions:

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment or wax paper.

2. In a bowl combine the dry ingredients and blend thoroughly. Cream in the butter with your fingers or a fork, until the mixture resembles coarse crumbs. Add the buttermilk a little at a time and, using your hands or a fork, work it in just until it's thoroughly incorporated and you have a smooth ball of dough. Don't overwork or overhandle the dough.

3. On a lightly floured surface, roll out the dough with a rolling pin to a circle about 7 inches in diameter, 1/2 inch thick. Using a small round cookie cutter or the rim of a shot glass, press out 12 one-inch rounds. If you like, you can reroll the leftover dough to make more, but the texture of these will be denser than the others.

4. Place the dough rounds on the baking sheet and bake until golden on top and brown on the bottom, for about 15 minutes.

Serving Suggestions:

Serve warm.