Fruit Pizza | #Recipe

This pizza features a sweet, crisp cereal crust layered with scrumptious cream cheese mixed with marshmallow créme and topped with luscious fresh fruits.

Prep Time:30 minutes

Total Time:2 hours

Servings:12

Fruit Pizza Recipe

Ingredients:

1 quart (4 ounces) Kellogg's Corn Flakes cereal

OR

1 cup (4 ounces) Kellogg's Corn Flake Crumbs

2 tablespoons (2/3 ounce) sugar

2 tablespoons (1 ounce) margarine or butter, softened

2 tablespoons (1 fl. ounce) light corn syrup

2 packages (8 ounces each) light cream cheese, softened

1 jar (7 ounces) marshmallow creme

1 pint 1 cup (1 pound 2 ounces) sliced strawberries or other sliced fresh fruit

Directions:

1. In medium mixing bowl, combine crushed KELLOGG'S CORN FLAKES cereal or KELLOGG'S Corn Flake Crumbs, sugar, margarine and corn syrup. Press mixture evenly and firmly in bottom of 12-inch pizza pan.

2. Bake at 350° F about 5 minutes or until lightly browned. Cool completely.

3. Combine cream cheese and marshmallow creme. Spread over crust.

4. Arrange fruit over cream cheese mixture. Chill about 1 hour or until firm. Serve cold. 

Note 

MICROWAVE METHOD:

Prepare crust according to directions in Step 1. Press crust on bottom of 12-inch microwave-safe pizza plate. Cook on High 1 minute. Cool completely. Continue with steps 3 and 4.

FOOD PROCESSOR METHOD:

Place uncrushed KELLOGG'S CORN FLAKES cereal, sugar, margarine and

corn syrup in processor bowl. Using metal blade, process about 30 seconds or until cereal is fine crumbs. Press crust on bottom of 12-inch microwave-safe pizza plate. Bake according to microwave directions. Continue with step 3 and 4.

Original Source at: 

Recipe Here

Turkish Tea Breakfast

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Fruit ala Crumble

Prep Time: 10 minutes 
Total Time: 50 minutes 
Servings: 6 

Ingredients:
1 can (21 oz.) cherry or apple pie filling
1/4 teaspoon almond extract
1 1/4 cups Kellogg's Frosted Mini-Wheats Maple Brown Sugar cereal
-- or --
1 1/4 cups Kellogg's Mini-Wheats Unfrosted Bite Size cereal
3 Keebler Grahams Cinnamon
3 Keebler Grahams Original
1/3 cup butter, melted
1/4 cup firmly packed brown sugar
Vanilla ice cream (optional)

Directions:
1. In 8 x 8 x 2-inch baking dish stir together pie filling and almond extract. Spread evenly in dish.

2. In small bowl stir together cereal, crackers, butter and brown sugar. Sprinkle over fruit. Bake at 375°F about 15 minutes or until lightly browned. Let stand for 20 minutes before serving. Serve warm with ice cream, if desired.

To View original recipe from Kelloggs and more recipes Click LINK below:

Fruit Crumble via Kellogg's

Pumpkin Pie Spice Mini Cheesecakes, no bake recipe

So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution.
They are SIMPLE (less than 4 total ingredients) and so flavorful. 
It took me under 20 minutes to mix them together and pop them in the fridge 
– and that includes the time to fill mini muffin cups!

INGREDIENTS:
One box of no-bake cheesecake mix
Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient.

International Delight Pumpkin Pie Spice Creamer, 1.5 Cups
Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly.

CRUST
Melted butter, 5 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity

Sugar, 2 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity.

Now you can read how to put them together and get more recipes by CLICKING Link Below: 

Pumpkin Pie Spice Mini Cheesecakes, no bake recipe #DelightInTheSeason

Individual Chik'n Pot Pies with Puff Pastry Recipe

Description:
Puff pastry speeds preparation and lends an elegant touch to these comforting chik'n pot pies.

Prep Time: 30 minutes 
Total Time: 50 minutes 
Servings: 6 
Ingredients
1 package (17.3 oz.) frozen puff pastry, thawed
1 1/3 cups chopped onions
1 cup sliced carrots
1 cup chopped celery
2 tablespoons butter or margarine
2 1/2 cups vegetable broth, divided
1 cup fresh or frozen peas
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 package MorningStar Farms Meal Starters Chik'n Strips
1 cup sliced zucchini
1/4 teaspoon pepper
1/4 cup all-purpose flour
Directions
1. Measure dimensions of six 1 1/4- to 1 1/2-cup casseroles or custard cups. On lightly floured surface roll each sheet of pastry into a 16 x 12-inch rectangle. Cut pastry into 6 pieces, each piece should measure 1 inch larger than the dimensions of the casseroles. Stack pastry pieces on plate, layering wax paper between each piece. Cover with plastic wrap. Refrigerate.

2. In large saucepan cook onions, carrots and celery in butter until onion is tender. Stir in 2 cups of the broth, peas and thyme. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until peas are tender. Add MORNINGSTAR FARMS MEAL STARTERS CHIK'N STRIPS, zucchini and pepper. Cook, covered, over medium-high heat about 3 minutes or until heated through, stirring occasionally.

3. In small bowl whisk together remaining broth and flour. Stir into vegetable mixture. Bring to boiling, stirring constantly. Boil for 1 minute. Spoon into casseroles.

4. Place one pastry piece on top of each casserole. Press overhanging pastry firmly against side of each casserole. Cut a few slits in top of pastry to allow steam to escape. Bake at 400°F for 20 to 25 minutes or until pastry is puffed and golden brown.



To see the original recipe and more recipes CLICK Link below:

Individual Chik'n Pot Pies with Puff Pastry Recipe

Moist Devil's Food Cake Recipe

Very good recipe, and its super moist. Loving chocolate .......

CLICK LINK below for the fabulous recipe:


Moist Devil's Food Cake with Mrs. Milman's Chocolate Frosting Recipe - Delish.com:

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