Being Brief.

Thanks for bearing with my moans yesterday and thanks for all the comments and suggestions. I am delighted to say that today, Tuesday, things are much better and hopefully they will be even more so tomorrow. I am determined to bowl if I possibly can. We will see what happens.

Otherwise, I haven't much to say at the moment.

I had a fruit pizza many years ago and was told how to make it, but it was at a party so never really knew how to do it. I had since forgotten about it until today when I came across this recipe. The presentation is from both Kraft Kitchens and Reynolds Wrap.

PHILADELPHIA Fruit Pizza

• 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies, sliced
• 1 pkg (8 oz) Philadelphia cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp vanilla
• 4 cups assorted fresh fruit (kiwi and strawberry slices, red and black raspberries, drained canned mandarin oranges)  
• 1/4 cup apricot preserves, pressed through sieve to remove lumps
•  1 Tbs water
• 
  
• Heat oven to 375°F.
• Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer in prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
• Invert onto plate; carefully remove foil. Turn crust over; place on plate.
• Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
• Mix preserves and water; brush onto fruit. Refrigerate 2 hours.                               

Have a great day