From Fancy Nancy's Kitchen

A pretty dessert for any occassion. Servings: 12. Serving Description: 1 pie slice. Prep Time: 10 minutes. Cook Time: 10 minutes Ingredients 1 package of ready to use pre-made sugar cookie dough 8 ounces cream cheese 1/2 cup powdered sugar 1 tablespoon lemon juice 3 dragon fruit, peeled and sliced 3 kiwi, peeled and sliced 1 cup strawberries, hulled and cut in half 1/4 cup apricot glaze Directions Roll out cookie dough into a 12 inch round. Bake 10-12 minutes or until lightly browned. Allow to cool completely. Meanwhile, prepare fruit by washing and slicing it into 1/4 inch slices. Cream together the cream cheese, powdered sugar and lemon juice. When the crust is cool, top with the cream cheese mixture. Lay fruit in a circle on top of the cream cheese mixture. Chill until ready to serve. *Any combination of fruit can be used for this recipe.

A while ago I tried this new funky, original looking fruit as I am always up for trying different things. At first I found the taste a bit bland, a little like kiwi but with flavour not as pronounced. I believe it is better in a recipe rather than just eating the fruit though I found it very watery almost like watermelon and I am thinking that would be great on a hot summer's day, to eat it cold and can be very refreshing. I was doing research online and found out that the dragon fruit has many health benefits, as I am always conscious about eating healthy this definitely picked my curiosity. In addition of being a great source of vitamin C, it also has many antioxidants to help the skin as well as the digestive system. Its fibrous flesh has also been known to help fight cancer, heart disease and lower blood pressure. I found this recipe that I think I may try them, especially the breakfast crunch, it sounds tasty. Dragon Fruit Brunch Crunch For a light brunch snack, try a creation

Serves 4. Takes 30 Minutes. Ingredients 2 Onions 300g (13 fl oz) canned pineapple pieces 3 tomatoes 300g (10oz) rice 2 tb oil 2 tb fish sauce 1 tb ketchup 1 ts sugar Preparation In a pot bring water to a boil and add rice. Cook for ten minutes and pour off water. Let rice cool down. Dice onions and tomatoes. Drain pineapple pieces. Heat oil in wok and add onions. Stir fry onions unti golden. Add tomatoes and pineapple. Continue to stir fry. Stir in rice and heat. Season with fish sauce, ketchup and sugar.

These Thai-inspired vegetarian noodles are quick and super easy to make. Start with some fresh or dried rice, wheat, or egg noodles (round udon or Shanghai-type noodles work well). While the noodles are boiling, make my no-cook Thai-style pesto with ingredients like Thai or sweet basil, sesame, and chilli. Toss the noodles in the pesto, and voila, healthy and incredibly delicious noodles you'll want to make again and again! Serves 2 (or more) Ingredients: 1 package fresh udon/Shanghai-type noodles (wheat noodles work well, but you can also try this recipe with rice noodles) 1 cup Thai holy basil leaves, or sweet basil leaves 2 Tbsp. sesame seeds 4-5 cloves garlic 1/4 cup olive oil 1 tsp. sesame oil 1 Tbsp. vegetarian fish sauce (or regular fish sauce, if non-vegetarian) 1 Tbsp. fresh lime juice Optional: 1 small red chilli (seeds removed), OR 1/4 to 1/2 tsp. red chilli flakes extra basil leaves for garnish Optional: 1 Tbsp. toasted sesame seeds for garnish Preparation: If using dri

Ingredients: 1/2 apple, small dice 2 eggs 1 tablespoon butter 2 cups macaroni, uncooked 1/2 cup crumbled Blue Cheese salt and pepper to taste 1 pint heavy cream Preparation: In sauté pan over medium heat, sauté apple in butter until tender. Add Blue Cheese and heavy cream; simmering. Remove and chill to room temperature. Add eggs, pasta (cooked according to package directions), salt, and pepper. Place in covered baking dish and bake at 350°F for 25 minutes.

For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese. Ingredients 1 pound spiral tube-shaped pasta 2 tablespoons (1/4 stick) butter 1/4 cup all purpose flour 2 cups whole milk 1 cup whipping cream 3 cups grated cheddar cheese 1 1/2 cups crumbled blue cheese 1 tablespoon minced fresh chives Preparation Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally, about 8 minutes. Drain. Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown). Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper. Add cooked pasta to sauce; stir to coat. Transfer mixtu