Fruit Pizza

1 tube (16½ oz.) refrigerated sugar cookie dough

1 package (8 oz.) cream cheese, softened

¼ cup confectioners’ sugar

1 carton (8 oz.) frozen whipped topping, thawed

2 to 3 kiwifruit, peeled and thinly sliced

1 to 2 firm bananas, sliced

1 can (11 oz.) Mandarin oranges, drained

½ cup red grape halves

¼ cup sugar

¼ cup orange juice

2 Tbsp. water

1 Tbsp. lemon juice

1½ tsp. cornstarch

Pinch salt

Pat cookie dough into an ungreased 14-inch pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown; cool.

In a bowl, beat the cream cheese and confectioners’ sugar until smooth. Fold in whipped topping. Spread over crust. Arrange fruit on top.

In a saucepan, bring the sugar, orange juice, water, lemon juice, cornstarch and salt to a boil, stirring constantly for 2 minutes or until thickened. Cool; brush over fruit. Chill. Store in refrigerator.

Prep time: 30 minutes + chilling. Bake time: 15 minutes + cooling. Makes: 20 servings.

Ranch Pork Roast

1 boneless pork loin roast (2½ pounds)

2 Tbsp. olive oil

1 Tbsp. ranch salad dressing mix

2 tsp. Dijon mustard

1 garlic clove, minced

½ tsp. pepper

Preheat oven to 350°. If desired, tie pork with kitchen string at 2-inch intervals to help roast hold its shape. Combine next five ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan.

Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.

Prep time: 10 minutes. Bake time: 50 minutes + standing. Makes: 8 servings.