Alice’s Sugar Cookie Pizza

Prep time: 15-to-20 minutes; cooking time: 15-to-20 minutesSugar Cookie Pizza
Serves 6 to 8

  • 1 roll (16.5 oz) refrigerated sugar cookie dough (can substitute chocolate chip or your favorite flavor)
  • 1 pkg. (8 oz.) cream cheese, room temperature
  • 3/4 cup marshmallow fluff (can substitute whipped cream topping)
  • 2 Tbsps. orange juice (or to taste)
  • 2 Tbsps. lemon juice (or to taste)
  • ½ cup apricot jam
  • 14-to-16 strawberries, halved
  • 4 kiwifruit, peeled, cut into ¼ -inch slices
  • ½ cup blueberries
  • ½ cup blackberries
  • 1 banana, peeled, cut into ¼ -inch slices and dipped in little lemon juice to prevent browning
  • 1 orange, peeled, divided into segments


  1. Preheat oven to 350°F.
  2. Spray 12-inch pizza pan w/cooking spray.
  3. Press cookie dough evenly in bottom of pan to form crust.
  4. Bake 15-to-20 minutes or until golden brown; cool (about 45 minutes to 1 hour).
  5. While cookie crust cools, in small bowl mix cream cheese, marshmallow fluff until smooth; evenly spread mixture over cooled cookie crust; arrange fruit over mixture like picture or create your own design.
  6. In small bowl, mix orange juice, lemon juice, jam until smooth; then brush mixture over fruit (if want sweet, use all of mixture, if not, just use half).
  7. Refrigerate cookie pizza until set (1-to-2 hours).
  8. Cut, serve.

 *Note: Fruit measurements are just guides.  Use as many pieces as you want and create your own design.

Drakeel’s Sweet Potato & Apple Butter Pie

IngredientsS n p logo

  • 2 lbs. sweet potatoes
  • 1 cup apple butter (unsweetened)
  • ¼ – to – 1 cup sugar (or to taste)
  • ¼ cup brown sugar
  • 3 Tbsps. butter, melted
  • 2 – to – 3 Tbsps. lemon juice
  • ½ tsp. ground nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. all spice
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • ¼ tsp. apple pie spice
  • 2 eggs, separated
  • ½ cup evaporated milk, (can substitute heavy cream)
  • 1 (9-inch) pie crust, unbaked


  1. Preheat oven to 400°F; bake pie crust 10 minutes (or until lightly browned); set aside.
  2. Bake potatoes in preheated 400°F oven for 1 hour (or until done); cool, peel.
  3. Lower oven temperature to 350°F.
  4. Beat potatoes in lg. bowl w/electric mixer, discard strands from beaters (only need 1½ cups whipped potatoes, if have more, freeze leftovers for later use).
  5. Add rest of filling ingredients except egg whites to whipped potatoes; beat until smooth.
  6. In medium bowl, beat egg whites on high speed until stiff, fluffy.
  7. Fold egg whites into potato mixture; pour mixture into pie crust.
  8. Bake 1 hour or until pie is set, crust is done on bottom.
  9. Cool; enjoy!

Brian’s Chocolate & Almond Pie

Serves 6 to 8
Prep time: 10 minutes; no cooking time

  • 2 large chocolate bars
  • 8 ounce container of whipped topping, thawed
  • 1 cup slivered almonds
  • 9-inch graham cracker pie crust


  1. Break chocolate into squares; place all but 2 squares in large microwave safe bowl; set extra squares aside.
  2. Melt chocolate in microwave for about a minute; mix then melt another 30-45 seconds.
  3. Let chocolate sit a few minutes to cool a bit; while cooling, stir in half almonds.
  4. Fold in whipped topping; initially add a little at a time, then gradually add larger amounts, so chocolate doesn’t solidify.
  5. Once half whipped topping is in, add rest of almonds.
  6. Pour mixture into pie crust
  7. Cut leftover chocolate into small pieces; garnish top of pie with pieces.
  8. Refrigerate for 1-2 hrs.