REVIEW: Sugar Cookie Fruit Pizzas

I cannot stress enough how DELICIOUS these little bites of heaven were...  I am not a huge sugar cookie fan, but they were SO good.  I think next time I would substitute the sugar with Splenda.

Rating: 5 out of 5

REVIEW: Mexican Mancotti

The Mancotti was okay.  They next day I used the left over filling in flour tortillas.  It was SO MUCH BETTER...:)

Rating 2 out of 5 (5 with flour tortillas)

Sugar Cookie Fruit Pizza

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 2 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.                                   

Toppings

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup unsweetened pineapple juice
• 1/4 cup water
• 2 tablespoons lemon juice
• 4 ounces of cream cheese, softened
• 1/4 cup confectioners' sugar
• 1-3/4 cups whipped topping
• 12 sugar cookies (3 inches)
• 1 cup fresh blueberries
• 1 cup chopped peeled kiwifruit
• 1/2 cup chopped fresh strawberries

Directions

• For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.
• In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled. Yield: 1 dozen.

Mexican Manicotti

• 4 uncooked manicotti shells
• 1 cup cubed cooked chicken breast
• 1 cup salsa, divided
• 1/2 cup ricotta cheese
• 2 tablespoons sliced ripe olives
• 4 teaspoons minced fresh parsley
• 1 tablespoon diced pimientos
• 1 green onion, thinly sliced
• 1 small garlic clove, minced
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/3 cup shredded Monterey Jack cheese

• Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.
• Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa.
• Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through. Yield: 2 servings.

Coming soon:

Mexican Manicotti 

Sugar Cookie Fruit Pizzas

REVIEW: Boston Crem Pie

It was DELISH...  seems I like desserts better than real food...LOL

Rating 5 out of 5

REVIEW: Calzone/Alfredo

Calzones were good.  A little bread-y tasting for me.  I think I needed more ingredients on the inside.  Marinara sauce would have been good with them

Rating: 4 out of 5

Alfredo sauce could have been better.  Too much garlic taste.  A different recipe might be better?  It was easy to make.
Rating: 2 out of 5