Fruit Pizza Ala Judy's Foodies!

                                                                       

DELICIOUS, REFRESHING & SO PRETTY TOO! Fruit Pizza is a surefire way to please your dessert lovers over summer!

Pizza Crust:

1 Stick Butter  = 8 Tablespoons Softened

3/4 Cup Sugar

1 Egg

1 TSP Vanilla

1&1/2 Cups Flour

1 TSP Baking Powder

1/2 TSP Salt

Beat Butter, add sugar & beat again, add egg & vanilla & beat again. Stir all the dry together & then slowly beat this into the butter mixture. Chill for 1/2 hour. Then spread into a slightly buttered  round pizza pan, I used my tart pan which is about 9&1/2 inches but 10 inch works too! Bake in preheated oven 10 to 15 minutes you want this lightly brown! Remove from oven & let crust cool.

FILLING: 

8 Ounces of Softened Cream Cheese

6 to 8 Ounces of Cool Whip thawed. I use about 6 ounces as I like my filling more cheesecake flavor that Cool Whip flavor.

1 TSP Vanilla

Beat Cream Cheese & vanilla. Add Cool Whip & beat until fluffy. Let this stay chilled as you make your glaze

GLAZE:

1/2 Cup Orange Juice

1/4 Cup Sugar that your stir 1 TBS Cornstarch into until well combined

2 TBS Lemon Juice

1/4 Cup Water OR use the Pineapple Juice if you put Pineapple on the top of your Pizza!

Bring Orange Juice to a simmer, Stir the Pineapple Juice or water into your sugar Cornstarch mixture, stir until smooth. Stir this into your simmering juice & cook stirring the entire time until mixture thickens into a light glaze. It will be about the consistency of syrup. It thickens more when cooled. Let this cool to room temperature. Now assemble that Pizza!

FRUIT!

Use any you like I used.

Canned Pineapple Rings 

Fresh Kiwi

Sweet Cherries halved & pitted

Fresh Blueberries

Strawberries Halved

Red Seedless Grapes

Raspberries

Topped it off with Ghirardelli White Chocolate that I made into Chocolate Curls by using my Potato Peeler & peeling down the sides of the room temperature bar!

Spread the filling over the cooled crust. Lay the fruit over the filling. Spoon the glaze over the fruit. Sprinkle the Chocolate Curls over the top! CHILL! One beautiful & refreshing fun dessert!

Judy's Chocolate Chewy Frosted Cookies

                                                                         

Crispy & chewy, loaded with chocolate & then chocolate drizzle too! Scrumptious! Recipe makes 5 dozen!

8 TBS Butter Softened

3/4 Cup Shortening

1&3/4 Cup Sugar

2 Eggs

2 TSP Vanilla

4 TBS Hershey's Chocolate Syrup

3 & 1/2 Cups Flour.                                                      1 TSP Baking Soda                                                     

1/2 Cup Hershey's Special Dark Baking Cocoa

1 TSP Salt

1 Heaping Cup of Mini Dark Chocolate Morsels, or any add in you like!

Beat Butter & shortening together, add sugar beat again. Add eggs, vanilla & chocolate syrup, beat again. In another bowl stir all the dry ingredients together, Slowly beat into your butter mixture. Mix well. Preheat oven to 350 degrees. Drop heaping rounded tablespoons of batter onto ungreased cookie sheets. Bake 10 minutes, remove from oven & let cookies cool. Eat plain or drizzle with the following frosting!

FROSTING:

1 & 1/2 Cups powdered sugar

1/4 Cup Hershey's Special Dark Baking Cocoa

Dash of Salt

4 TBS Melted Butter

2 Heaping TBS Hershey's Syrup

Milk just enough to make a drizzle consistency! Stir all together, drizzle from a spoon over cookies. Let frosting harden before storing cookies!

Homemade Dog Food Version 2

                                                                       

Big chunks of meat, veggies & gravy, your dog will love you for this! Ok, they love you anyway but they will love this food!

20 lbs of meat, I used 5lbs boneless skinless chicken breast, 16lbs Pork Loin all fat removed, 3 lbs Chicken livers

3 Lbs Green Beans frozen

3 Lbs Broccoli frozen

2 Lbs Spinach frozen

3 lbs Yams , cooked & diced, I cook mine in the microwave, first poke holes in the, place them on a microwavable dish & cook on high until soft . This was 3 big yams cooked  for 12 minutes. Do 5 minutes, check, flip & cook another 5 until soft

2 lbs Butternut Squash frozen

1 Box Whole Grain Penne Pasta

Place pork & chicken in large electric roaster, add water until meat is 12 covered, cover with lid & cook on high until done, about 2 hours. Remove & let me cool. Into the roaster add everything else & more water until roaster is 3/4 filled with water. over & cook stirring every now & then. Once meat is cool enough to handle shred & or dice & put into the roaster, stir & cover. Now cook until everything is tender, about 3 hours. Now take 1 cup of flour & stir in 2 cups of water until smooth. Stir this into your roaster mixing & cooking until you get nice thick gravy! Divide into 2lb containers I got 6 containers. I keep one in the fridge & freeze the rest! Happy Healthy Dogs!