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 …
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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.