fruit pizza

ingredients:
1 8oz. pkg of cream cheese
1 c cool whip
1/2 c confectioner sugar
any fresh/canned fruit (strawberries, peaches, kiwis, grapes, mandarin oranges)
1 roll of sugar cookie dough (pillsbury)

for glaze: (optional)
1/2 c fruit juice
1 tsp cornstarch
1/4 c cold water

directions to make glaze:

• heat up juice in small pot.
• mix cornstarch with cold water.
• slowly add cornstarch to hot juice.

directions:

1. preheat oven to 375 degrees F.
2. grease 14 inch round pizza pan.
3. slice cookie dough and lay on pan. press together.
4. bake for 15-20 minutes. let cool.
5. soften cream cheese and whip with confectioner sugar.
6. fold in cool whip until blended.
7. spread cream cheese mixture onto cookie crust.
8. arrange fruit onto cookie crust.

source – my mom =] (my own photos above)

pickled radishes

i’ve used this radish recipe several times and just can’t get enough of it ! i just finished up another big bowl of it yesterday.

i like the crunchiness of the radishes. i like the salty sourness of the dish. and it’s a cold dish, so very refreshing to eat especially during the summer. plus, radishes have great health benefits too.

one warning though, the smell isn’t as pleasant… it kinda smells like kimchi, but kimchi’s worse. it doesn’t bother me too much, but lance doesn’t like the odor. he didn’t want to be around me anytime i ate it. and since he didn’t want to be near or eat these, they were allll mine !

yum !

world’s best lasagna

prep time: 30 minutes     cook time: 2.5 hours     ready in: 3 hours 15 minutes

ingredients:

1 lb. lean ground beef
1/2 c minced onion
4 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans canned tomato sauce
1/2 c water
2 T sugar
1 1/2 tsp dried basil leaves
1/2 tsp fennel seeds
1 tsp italian seasoning
1 tsp salt
1/4 tsp ground black pepper
4 T chopped fresh parsley
9 lasagna noodles
16 oz. ricotta or cottage cheese
1 egg
3/4 lb mozzarella cheese, grated
3/4 c grated parmesan cheese

directions:

1. cook ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, and tomato sauce. season with sugar, basil, fennel seeds, italian seasoning, sprinkle of pepper, and 2 T parsley. simmer covered for about 1.5 hours, stirring occasionally.
2. soak raw hard noodles in large bowl of very hot tap water for 20-30 minutes. drain noodles and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt. preheat over to 375 degrees F.
3. to assemble, spread 1.5 c of meat sauce in the bottom of a 9×13 inch baking dish. arrange 3 noodles lengthwise over meat sauce. spread with 1/3 of the ricotta cheese mixture. top with mozzarella cheese. spoon 1.5 c meat sauce over mozzarella and sprinkle with 1/4 c parmesan cheese. repeat layeres, and top with remaining mozzarella and parmesan cheese.
4. cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.
5. bake in preheated oven for 25 minutes. remove foil and bake an additional 25 minutes. cool for 15 minutes before serving.

source