Whole Wheat Fruit Pizza

Whole Wheat Cookie Crust
2 3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter (not margarine)
1 tsp. vanilla
1/2 tsp. salt
2 eggs

Mix and spread out on a jelly roll pan (cooking sheet with slightly raised edges). Bake at 375 for 18-20 minutes.

Frosting Spread
1 - 8 oz. block of cream cheese
1 1/2 cup powder sugar
1 tsp. vanilla

Cool cookie crust completely (at least 1 hour). Spread the frosting spread over the crust. Then add your fruit slices.

Fruit Slice Suggestions
* Peaches
* Mango's
* Strawberries
* Blueberries
* Bananas
* Kiwi

Bread Sticks

1 1/2 cup warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp. salt
3 cups flour
1 cube melted butter

Combine yeast and water, mix slightly, and let sit for 2 minutes. Add salt and sugar, and stir until dissolved. Add flour, mix. Pour melted butter on baking sheet, and roll out dough on lightly floured surface. Place on buttered sheet, and cut into strips. Let rise for 1 hour. Bake at 375 for 15-20 minutes.

French Toast Trifle

Make french toast - cut into cubes, set aside.

Filling:
1 (4 oz) pkg vanilla pudding, prepared according to package directions
1/4 cup cinnamon sugar
2 cups heavy cream, whipped to soft peaks (or just use basic whip topping.)

Mix ingredients into a cinnamon pudding

Trifle:
In a large glass bowl or trifle dish, spread one layer of french toast cubes in bottom, spread with layer of cinnamon pudding. Repeat until your dish is filled. (optional): serve with maple syrup on the side, or drizzle it on top.

Mango Salsa

This turned out so fabulous!

Mango Salsa
1 small head purple cabbage, shredded
1 ripe mango, diced
1/2 red pepper, diced
1 zucchini, diced
1/2 purple onion, diced
1/2 bunch cilantro, chopped fine
1 serrano pepper, seeds and veins removed (unless you like more heat, then leave them in)
Juice of 1 lime and 1 orange
1 tsp. salt

Chill for an hour to let the flavors blend! Enjoy!

Zucchini Casserole

3 cups grated zucchini
1 small onion, grated
1 cup Bisquick
1/2 cup olive oil
3/4 cup grated cheese
4 eggs
1/2 tsp. salt
1/2 tsp. pepper

Combine all ingredients in a large bowl. Pour into lightly sprayed casserole dish. Bake at 350 for 40 minutes.

Double Layer Pumpkin Pie

1 graham cracker crust

Bottom Layer:
4 oz. cream cheese softened
1 tbsp. milk
1 tbsp. sugar
1 1/2 cup coolwhip

Top Layer:
1 cup milk
2 small pkg. vanilla instant pudding
1- 16 oz. can pumpkin
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves

Directions:
Mix cream cheese, 1 tbsp milk, 1 tbsp sugar together with hand mixer. Softly fold in thawed coolwhip. Spread on bottom of graham cracker crust.

In a large bowl, mix together milk, pudding and pumpkin, and spices. Mix for about 2 minutes. Pour over cream cheese mixture. Cover and refigerate for 3 hours. Serve chilled and with a dollup of coolwhip on top.

Cobbler

Bisquick
1- 8oz. package of cream cheese (softened)
1/4 cup sugar
1 tsp. vanilla
pie filling of choice
Crumble Topping (optional)

Directions: mix Bisquick according to biscuit directions adding just a little bit more milk to make the batter more spreadable consistency. Spread over the bottom of a lightly sprayed 9x13 pan. Bake at 375 for 6 minutes.

While that bakes, mix cream cheese, sugar, and vanilla with a hand mixer until well blended. Remove lightly baked crust from oven and drop cream cheese mixture by the spoonful all over the top of the dough.

Dump your favorite pie filling all over the top of the cream cheese mixture, then add crumble topping to the top. Return to oven and bake for additional 20-25 minutes.

Crumble Topping:
1/2 cup flour
1/4 cup brown sugar
2 tbsp. melted butter
Mix together until crumbly looking