Sugar Cookie Fruit Pizza Crust

I am posting this more for my own sake--I need to keep it somewhere so I can find it again. Every year I make fruit pizzas for the teachers at Addison's elementary school. I'm not so good at sugar cookies--which is the crust--so every year I panic over what to do and how they'll turn out. My neighbor gave me this recipe and it worked PERFECT this year! So I need to remember it...

Sugar Cookie Fruit Pizza Crust
(thanks Cheri!)

2 1/2 c. butter
3 c. sugar
6 eggs
3 T. water
1 T. vanilla
8-10 c. flour
2 T. baking powder
1 tsp. salt

Cream the butter and sugar, then add the eggs, water and vanilla.
Add the flour (using all 10 cups if mixing with a KitchenAid), baking powder and salt.
Roll dough between aluminum foil and plastic wrap.
At this point, you can cut out sugar cookies or use the rolled out dough to fit in 4 jellyroll pans (there is just enough).
Bake at 350 degrees.
14 min for thick sugar cookies
17 minutes for jellyroll pans

Cucumber Chicken Salad Sandwiches

A nice change from my standard turkey and cheese...

Cucumber Chicken Salad Sandwiches
(Light & Tasty)
http://www.tasteofhome.com/Recipes/Cucumber-Chicken-Salad-Sandwiches

1 cup cubed cooked chicken breast
1/3 cup chopped seeded peeled cucumber
1/4 cup fat-free mayonnaise
1/4 teaspoon salt
1/8 teaspoon dill weed

Combine ingredients, mix well and chill until ready to serve.

Great on thick slices of sourdough with a slice of provolone!

Kitchen Sink Quesadillas

In trying to figure out the name, these are my thoughts:
1. I thought of the phrase "everything but the kitchen sink"--but there really isn't that much stuff in these quesadillas
2. Maybe because you empty cans of stuff and drain them in the sink before preparing the quesadillas?
I seriously have no clue, but they were good and the Mexican side salad was a nice change (I added tomatoes and cucumbers).
I loved this because all the quesadillas were baked, not fried with butter, and they were all done at once!

Kitchen Sink Quesadillas
(Real Simple, January 2007)
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1594331

1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick

Heat oven to 400° F.
In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet.
Sprinkle with half the cheese.
Using a slotted spoon, transfer the black bean mixture on top of the cheese.
Sprinkle with the remaining cheese and sandwich with the remaining tortillas.
Bake until the cheese has melted, 5 to 7 minutes.
Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil.
Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges.
Serve with the salad.

EASY Baked Chicken Breast Supreme

I found this in my pile of recipes last week when I was desperate for a dinner idea. I already had all the ingredients, so it was a done deal (any time I don't have to go to the grocery store with 3 kids, it's a good thing). This was more "simple" than it was "supreme" but it was great in a pinch!

Baked Chicken Breast Supreme
(I have no idea!)

2 T. butter
2 T. oil
6 chicken breasts (I used 4)
1/4 tsp. garlic powder
1 can Cream of Chicken soup
1/2 c. apple juice
1/2 c. half-n-half
1 can sliced mushrooms (I omitted)
1 tsp. worchestershire sauce
1 tsp. tarragon

Heat oven to 350 degrees.
In oven, heat butter and oil in 9 X 13 baking dish.
Place chicken in dish, turning to coat chicken. Bake uncovered for 1 hour.
Mix soup, cream, and juice. Stir in spices and mushrooms.
Remove chicken from oven and pour soup mixture over the chicken.
Cover and cook 15-20 minutes longer.
Serve over egg noodles or rice.

For-The-Glory Pie

I'm pretty sure I tore this recipe out of a Better Homes & Gardens issue a few years back. I first made it for 4th of July while at my parents house 2 years ago and have made it several times since. Since berries are "in season" right now (at least price wise), I decided to make it on Superbowl Sunday. I have one serving left and am looking forward to finishing it off tonight!


For-The-Glory Pie
(Better Homes & Gardens)

8 oz. sour cream
¾-1 c. sugar (I use the lesser amount if the berries are fresh)
3 Tblspn. flour
¼ tsp. Salt
4 c. fresh blackberries (or you can use frozen berries, thawed)
¼ c. fine dry bread crumbs
2 Tblspn. sugar
1 Tblspn. butter, melted

Stir together the ¾ to 1 c. sugar, sour cream, flour and salt until combined. Set aside.
Place blackberries in a pre-baked pie shell.
(you can make your own favorite recipe, or buy a frozen-ready-to-bake one at the store)
Spread the sour cream mixture evenly over the berries. (I try to tap/push it down between the berries)
In a small bowl, stir together the bread crumbs, 2 Tblspn. sugar and the melted butter.
Sprinkle the bread crumb mixture on the sour cream mixture.
Cover the edge of the pie crust with foil and bake at 375 degrees for 25 minutes.
Remove foil and bake for another 20-25 minutes or until the top of the pie is golden and the berry mixture bubbles slightly.

Serve slightly warm (cool at least an hour) a la mode!

My new favorite cereal

Archer Farms (Target's brand) Blueberry Granola with Flax...seriously, it's SO good!