The Square Life

At the next bridal shower you're in charge of, serve up these sweet confections from Food Network star and friend of Square’s, Kelsey Nixon.

FRUIT PIZZA

Yield: serves 12

INGREDIENTS

•1 recipe soft sugar cookie dough or store bought variety
•1 (8 ounce) package cream cheese, softened
•1/3 cup sugar
•1/2 teaspoon vanilla extract
•1 teaspoon lemon zest
•2 medium firm bananas. sliced
•2 teaspoons lemon juice
•1 pint fresh strawberries, halved
•2 kiwifruit, peeled and sliced
•1 (11 ounce) can mandarin oranges, drained
•1/3 cup apple jelly
•1 tablespoon water

DIRECTIONS

On a 14-in. pizza pan, press cookie dough into a 12-in. circle. Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool completely on a wire rack.

In a small mixing bowl, beat the cream cheese, sugar, vanilla and lemon zest until smooth. Spread evenly over crust. Toss bananas with lemon juice. Arrange the strawberries, bananas, kiwi and oranges on top of fruit pizza.

Combine marmalade and water and heat for 20 seconds in microwave. With a pastry brush, brush mixture over individual pieces of fruit.

* Rather than making an entire pizza, try serving mini fruit pizzas on sugar cookies.

CHOCOLATE DIPPED STRAWBERRIES

Yield: 24 servings

INGREDIENTS

•16 ounces milk chocolate chips
•2 tablespoons shortening
•1 pound fresh strawberries with leaves

DIRECTIONS

1.Insert toothpicks into the tops of the strawberries.
2.In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3.Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. Or place on wax paper until dry.

 BANANA CREAM PIE

Yield: 8 servings

INGREDIENTS

•3/4 cup white sugar
•1/3 cup all-purpose flour
•1/4 teaspoon salt
•2 cups milk
•3 egg yolks, beaten
•2 tablespoons butter
•1 1/4 teaspoons vanilla extract
•1 (9 inch) pie crust, baked
•4 bananas, sliced

DIRECTIONS

1.In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
2.Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
3.Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
4.Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.

* This recipe will make one full pie or 8 mini pies.

COCONUT MOUSSE TARTS

Yield: 8-10 servings

INGREDIENTS

•1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
•1 cup cold water
•1 (4-serving size) package instant coconut flavor pudding mix
•1 cup heavy whipping cream, whipped

DIRECTIONS

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon into serving dishes or tart shells; chill. Garnish as desired. Store leftovers covered in refrigerator.

* Top with toasted coconut and serve in chocolate tart shells (Archer Farms tart shells can be purchased at Target)