Paradise Fruit Pizza

Directions:
Preheat oven to 350°F. Form dough into a ball and place in center of Classic Round Stone. Roll dough into a 12-inch circle, about 1/4-inch thick. Bake 16-18 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from Baking Stone; cool completely.

Combine yogurt, pineapple and coconut; spread mixture evenly over top of cookie. Slice kiwis and cut grapes in half using Paring Knife. Arrange mandarin oranges, kiwi slices and grapes in a circle over yogurt mixture.

Chop almonds with Food Chopper; sprinkle over fruit. Slice and serve.

Yield: 16 servings

Pina Colada Muffins
(On left of photo above)

Ingredients:
1 lb. Box of yellow or butter cake mix
3/4 cup of water
1 Tsp. Coconut extract
1 Tsp. Rum extract
1 cup flaked coconut
1/2 to 1 cup nuts (chopped)
1 8oz. can of undrained crushed pineapple

Directions:
 

Prepare cake mix following package instructions.  Add other ingredients.  Mix 1 minute - Do not over mix.  Grease tins and full 3/4 full.  Bake at 350 degrees for 15-20 minutes or until the smell has filled your kitchen.

Hash Brown Quiche
(On right of photo above)

Ingredients:
3 cups shredded hash brown potatoes
1/3 cup butter, melted
seasoning salt to taste
1 cup diced cooked ham
1/4 cup chopped onion
1 cup shredded Cheddar cheese
2 eggs
1/2 cup milk
salt and pepper to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C).

Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with melted butter, and sprinkle with seasoning salt. Bake in preheated oven for 20 minutes, or until beginning to brown.

In a small bowl, combine ham, onion and shredded cheese. In a separate bowl, whisk together eggs, milk, salt, pepper, and a little seasoning salt. When crust is ready, spread ham mixture on the bottom, then cover with egg mixture.

Reduce oven temperature to 350 degrees F (175 degrees C.) Bake in preheated oven for 20 to 25 minutes, or until filling is puffed and golden brown.