Mini Fruit Pizzas

Well first off, I know it's been awhile, but between the studio (www.artasticcraftstudio.com if you haven't checked it out, do!) and some major life changes, life has been crazy. Unfortunately, there are no longer two cooks in the kitchen (unless you count Lilly the dog....she is generally in the kitchen when I am...so maybe I will stick with my Two Cooks, One Kitchen title). I will also be teaching Kindergarten in the fall on top of the studio. I am questioning myself as to whether I am crazy or not! I am very excited about this opportunity and just love my new school. 

Secondly and more importantly, tonight I made these Mini Fruit Pizzas 

and O.M.G. they were pretty tasty! So tasty, they required a photograph in the middle of the sentence. Our Bunco group meets at the studio every month (twice for July) and we do potluck. Of course, I always have to bring something new to wow the group (you have no idea of how much pressure it is) and as of lately, something easy! I have been craving the fruit pizza we used to have at camp for Mother-Daughter Weekends and then later during camp (www.camphoneycreek.com - everyone should go to summer camp - seriously). It is soooooo yummy and I just knew it would be the perfect thing to bring to tonight's Bunco. After the above Instagram post and request from my fellow Bunco rollers, it required a blog post and what better recipe to make a blog comeback with?!?! I have even created a Pin for this so you can always keep this recipe handy!

Mini Fruit Pizzas

2 dozen sugar cookies (I cheated and used the Pillsbury break-apart kind. Don't judge. I said I needed easy!)
1 1/2 8 oz blocks of cream cheese, softened 
1/2 cup powdered sugar
24 slices of strawberries (5-7 strawberries depending on their size)
1 can of peach halves (cut to get 24 slices, you will have extra)
48 blueberries
2 kiwis cut (into 24 slices)
1/2 banana (cut into 24 slices)
1/4 cup apricot or peach preserves (I got fancy and used the HEB Peach-Mango More Fruit)
1 tsp water

1. Bake your cookies from scratch, from the package or if you don't even know who Paula Deen is (I still love you Paula!), store bought ones will suffice. Let cool completely.

*** Sorry there is no picture of this step.... I mean I could post a pic of the cookie dough package, but I thought you would probably know what 2 dozen sugar cookies looked like)***

2.  Make sure the cream cheese is softened (if you forgot like I always do, open the cream cheese and put it in a bowl of the stove while the cookies are baking. If you bought the cookies...heat the oven and pretend you are baking the cookies to soften the cream cheese. You are welcome) and add the 1/2 cup of powdered sugar. Beat with a mixer until nice and fluffy. Spread cream cheese mixture on to each cookie. I just used a heaping knifeful (apparently spoonful is a real word, but my computer has put a red broken line under the word knifeful) on each cookie and still had some extra. 

3. Place one slice each of strawberry, kiwi, banana, and peach and two blueberries on top.

4. Combine water and preserves into a microwave safe bowl. Microwave for the 30 seconds and then brush the mixture over your fruit toppings using a basting brush. Refrigerate at least 30 minutes.

I actually baked the cookies, made the cream cheese mixture and sliced the fruit the night before (notice how pretty it looks in each bowl! I thought you might like an up close picture it was so pretty!)

You can also add or delete any kind of fruit. This is also just as delicious if you make brownie-cookies (they are made from brownie mix!) and top with the cream cheese mixture and strawberries or raspberries. It can also be done by rolling sugar cookie dough out and making a regular round or rectangle like pizza.

I hope you enjoy these Mini Fruit Pizzas as much as we did at Bunco tonight! One of my sweet friends had 4 of these babies, needless to say, I can't say I blame her! Even though I went 5-7 and didn't have any Bunco's tonight, at least this recipe was a winner!

Disclaimer: This is not the official Camp Honey Creek recipe, I just kind of made this up as I went along and as my friend Dawn says, "sprinkled a little bit of magical unicorn horn dust on it to make it delicious!"

Chris' Casserole: Sausage, Biscuit, & Gravy Casserole

This delicious recipe is the breakfast version of Chicken Pie . . . and is equally delicious. I created the dish for the of the early morning Fightin' Texas Aggie Spirit of '02 Tailgate Crew tailgates this season . . . . and it was requested for all morning tailgates after. It's biggest fan is Chris (who it is named after because he couldn't get enough of it and even had it after the game he liked it so much). This post is way over due (sorry Laura!) even though it was a repeatedly requested blog post. So here it goes . . .

Chris' Casserole: Sausage, Biscuit, & Gravy Casserole

3 lbs ground sausage (1 hot, 1 regular, and 1 light)
1/2 cup flour
4 cups milk
1/4 tsp pepper
salt to taste
2 cups buttermilk 
2 cups self rising flour
3 tbs butter

Preheat oven to 425 degrees F.

1. Brown sausage over medium heat in large skillet.
2. Sprinkle 1/2 cup of flour over browned sausage and stir. The mixture will become thick. Add salt and pepper.
3. Slowly add 1/2 cup of the milk stir and repeat. Add remaining milk and simmer until the gravy becomes thick. Stir constantly.
4. Place sausage gravy in a greased 13x9 pan.
5. Combine the self-rising flout and buttermilk until well mixed.
6. Spoon 12 biscuits (3 rows of 4) onto sausage gravy.
7. Cut butter into 12 equal pieces and place one slice on each biscuit
8. Bake at 425 F for 45 minutes until biscuits are browned

Excuse the picture . . . this was taken after the serving line started. It went fast and had to pause the serving spoon just to snap the picture. This picture does not do justice for this deliciousness!