Fruit Pizza

Our friends, Erin and Warren, came over for dinner last night and Erin brought a fruit pizza for dessert. I've always had my doubts about fruit pizza but let's just say that I took a picture right then and there and wouldn't let Erin leave before I got the recipe. Something tells me this is about to become a regular on the Sunday dinner circuit.

Ingredients:

White cake mix

1/3 cup of oil

2 eggs

16 oz. cream cheese

16 oz. marshmallow creme

Assorted sliced fruits



Directions:


1. Mix cake mix, eggs, and oil in a large bowl.

2. Spread in a pizza pan to make the crust of the pizza.

3. Bake at 350 for 9-11 minutes

4. Combine cream cheese and marshmallow creme in a bowl.

5. Once the crust has cooled, spread cream cheese/marshmallow creme mixture over the top of the crust.

6. Decorate the fruit pizza with your sliced fruits!

Coach Coombs Snickerdoodles

Girls, here is Kami's snickerdoodle recipe. Moment of silence, please.

I love these cookies. I have such good memories Kami dropping them off at our apartment in the San Marcos ward days and sending them with us on our San Marcos YSA Gone Wild trip to Nauvoo. ;)

I made these on Sunday for visiting teaching and I forgot to take a picture of them. Uh...there are only three left now. I would like to blame that all on Preston but let's be honest. It was me.

3 cups flour
2 tsp baking powder
1/4 tsp salt
1cup butter softened
1 1/3 cups sugar
2 eggs
1 tsp vanilla
3 TBSP sugar
2 tsp cinnamon (I use a bit less)

Preheat to 350. Combine flour, baking powder and salt. Cream butter and sugar. Beat in eggs and vanilla. Gradually blend in dry ingredients. Roll in balls and roll is cinnamon/sugar mixture. Bake for 10 min.

Rosenhan Oatmeal Chocolate Chip Cookies

This is Preston's mom's signature chocolate chip cookie recipe and the only chocolate chip cookie he likes. When we were dating and he was in California and I was still in Arizona, Preston used to have me go by his mom's house to pick up cookies to bring to him on my trips down. No lie. Margaret would load me up with a gallon-sized bag of cookies and if I'm being honest, only about 3/4 of the bag actually made it to Preston! Every time we go home to visit, Margaret has cookies in the freezer for us.

I have tried a zillion and one chocolate chip cookie recipes on him but Preston is stalwart. He ONLY likes these cookies. So I have admitted defeat and confess these cookies are my favorite too. You should know that we like them best frozen with a big glass of (soy) milk. In fact, we usually have a bag of them in our freezer at all times. Is it any wonder my diets fail???

(This recipe makes about 8 million cookies so I usually cut it in half and it still makes a ton. Seriously, it makes about 3 rolls of cookie dough. Margaret makes the whole recipe and then rolls the excess dough, wraps it in saran wrap and then foil, and sticks it in the freezer so she always has dough available.)

Ingredients:
1 pound of margarine
2 cups of white sugar
2 cups of brown sugar
4 eggs
5 cups of flour
1 teaspoon of baking powder
2 teaspoons baking soda
1 tablespoon of vanilla
4 cups of quick oats
1 package of chocolate chips

Directions:
1. Cream sugar, margarine, and eggs.
2. Add vanilla.
3. In a separate bowl, mix flour, baking soda, and baking powder.
4. Slowly add dry mix to wet ingredients.
5. Fold in oats and chocolate chips.
6. Bake at 350 degrees for 10 minutes.

**I have started substituting the chocolate chips for white chocolate chips and Craisins and it is D-I-V-I-N-E.

Legendary Chicken Pot Pie

This is my favorite, best, ultimate recipe. The legacy I leave for my children will be this chicken pot pie recipe. I would die for this recipe. Seriously, I want it engraved on my headstone. And I have Eva Snider to thank for it. Ok, well I have Eva's mom, Yolanda, to thank for it.

Many, many years ago (I'm talking 17 years ago,) my mom had surgery and Yolanda brought us our first taste of what would become my family's (and everyone I come into contact with) favorite recipe. I'm sure if I know you at all, I have made this pot pie for you. It's Preston's favorite meal and my mom has made it for so many missionaries, they've come to request it.

It is the simplest, least fancy recipe of all time, but it's the best.

When you cut into it hot out of the oven, it sorta falls apart but that's part of its charm. If you can stand not to eat it all, it makes the best leftovers. Somehow, it gets even better the next day.

Ingredients:
Pillsbury pie crust
4-5 chicken breasts
can of mixed veggies
can of cream of chicken soup
16 oz container of sour cream

Directions:
1. Boil the chicken
2. Drain and shred the chicken
3. Mix shredded chicken, sour cream, cream of chicken, and mixed veggies in a large bowl
4. Put mixture into pie crust and top with the other pie crust
5. Bake at 350 degrees for 45 minutes

*My dad eats his chicken pot pie with salsa and Eva eats hers with ketchup on top (was that a weird thing you developed when you were pregnant?) but Preston and I like ours just as it is. It tastes so good, I don't want anything to get in the way.

Condo Row Key Lime Pie1

This recipe is called "Condo Row Key Lime Pie" because during our Condo Row days, Melissa and I made this all. the. time. Because we were so generous, when some guys in our ward lamented to us that they wished they had visiting teachers to bring them treats, we made them this pie, complete with a lime peel garnish. We all need a little Relief Society love sometimes.

Here goes:

Ingredients:
8 oz. cream cheese
1 can of sweetened condensed milk
1 tsp. vanilla
Key lime juice (I prefer Nellie and Joe's Key Lime Juice)
Graham Cracker crust (unless you're an overachiever, buy the prepared crust and call it a day)

Directions:

1. Make sure you let your cream cheese soften and mix in the sweetened condensed milk and vanilla.
2. Add 1/4 cup key lime juice. (Disclaimer: I'm a Miami girl and we like our key lime pie TART in Florida. I start with 1/4 cup but I probably put in at least 1/2 cup when it's all said and done. I just keep adding key lime juice till it's tart enough for me.)
3. Pour into the crust and let it chill for at least 2 hours.
*I added green food coloring because that's how we do it in Florida. You don't need to though :)