Ingredients:

• 1 roll (18 oz.) Pillsbury refrigerated sugar cookies.  (I think that you could use the chocolate chip cookie dough as an alternative.)
• ½ c. creamy peanut butter.  (You could also use regular icing instead of peanut butter.)
• 1 ½ c. assorted candies for toppings.  (No hard candy.)  Try raisins, M&M’s, candy corn, chocolate chips, or mini marshmallows.
• ¼ c. vanilla ready to spread frosting from a 16 oz. can.

Directions:

• Heat oven to 350 degrees. Line a 12 inch round pizza pan with foil and grease foil. Cut cookie dough into ¼ inch-thick slices. Arrange in the pan and press to form a crust.
• Bake 15 to 20 minutes until golden brown.
• Cool completely, about 30 minutes.
• Use foil to lift the crust from the pan.  Remove foil and transfer crust to a serving dish.
• Spread peanut butter over the crust.  Sprinkle evenly with candies.
• In a small microwaveable bowl, microwave frosting on high 10 to 15 seconds, until thin and drizzly.  Drizzle over the cookie pizza and cut into wedges.

An alternative: the bakery department at my local supermarket sells chocolate chip cookie cakes that they will decorate however you’d like, including Happy Birthday messages!

Ingredients

• 1 1/2 c. orzo
• 4 scallions thinly sliced
• 1/3 c. olive oil
• 1/3 c. lemon juice
• 1 pint grape tomatoes, halved
• 1/2 lb. feta cheese
• salt and pepper to taste

Directions

• Cook orzo according to package directions.
• Drain and rinse with cold water.
• Whisk together lemon juice, olive oil, scallions, salt and pepper.
• Toss together orzo, dressing, tomatoes and feta cheese.
• Serve cold or at room temperature.

• 1 T. butter
• 1/2 c. pecan halves
• 1 T. brown sugar
• 1 ounce package fresh baby spinach (I also make this salad with a combination of fresh baby spinach and baby greens)
• 1 large granny smith apple, cored, sliced and then cut into bite-size pieces
• 1/2 c. crumbled feta cheese
• 2 T. olive oil
• 2 T. white vinegar

Directions

• Melt butter in small frying pan over low heat
• Add pecans and brown sugar
• Cook 2 to 3 minutes, stirring constantly until mixture is caramelized
• Spread out on wax paper to cool
• In bowl, toss together spinach, pecans, apple and cheese
• Add oil and vinegar and toss again until everything is coated

Chef’s note:  To make ahead for a special dinner, toss apple with dressing.  Layer on greens, cheese and pecans.  Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

• 1-2 head fresh broccoli
• 1/2 c. red onions, chopped
• 1/2 lb. bacon
• 2 1/2 T. vinegar
• 1 c. Hellmann’s mayonnaise
• 1/3 c. sugar
• 1 1/2 c. grated mozzarella cheese

Directions

• Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section of the market) and crumble into pieces
• Chop up top of broccoli into bite size pieces
• Mix broccoli, onions, bacon and mozzarella in a large bowl
• In separate bowl combine vinegar, sugar and mayo
• Pour over broccoli mixture and toss to coat
• Best if made a day ahead

• 2 lbs. frozen hash browns
• 1/2 c. melted margarine
• 1 can cream of chicken soup
• 1 pint sour cream
• 1/2 c. chopped onions
• 2 c. grated cheddar cheese
• 1 tsp. salt
• 1/4 tsp. pepper

Directions

• Mix the above ingredients together and bake in a 11″ x 14″ baking dish for 45 minutes at 350 degrees F.  or until brown on top.