Crockpot Chicken Stew

This is a delicious stew that serves many people.

* MORNING *
1 jar Pace Salsa
4-6 chicken breasts
1 tsp garlic powder
1 tsp cumin
1 tsp chile powder

Combine salsa and spices in crockpot, stir. Add chicken and stir to coat.
Cook on Low

* LATE AFTERNOON *
Shred chicken, then put back in crockpot.
Add:
1 can corn (drained)
2-3 cans pinto beans (drained)
1 can chicken broth

Stir, and cook on High until heated through.


* SERVE WITH *
diced avacodos (my favorite)
diced tomatoes
shredded cheese
green onions (optional)
tortilla chips
Salt and Pepper

I usually serve this stew with cornbread as a side dish. Tyson even likes to eat his with warm tortillas.

Basic Pizza Dough

I usually double this recipe and it makes a small pizza for Drew and a medium size for Jeremy and I.

1/2 t. dry yeast
6-7 T. warm water (100 to 110 degrees) divided
1 c. flour
1/2 t. salt
cooking spray
corn meal

1. Dissolve yeast in 1/4 cup warm water in a small bowl for 5 minutes.

2. Place flour and salt into food processor, pulse two times until well blended.  With food processor on, slowly add yeast mixture through food chute.  Add enough remaining warm water, 1 T. at a time, until dough forms a ball. Process 30 seconds.  Turn dough out onto a floured surface; knead 4 - 5 times.  Place dough in bowl coated with cooking spray, turning to coat top of dough.  Cover and let rise in a warm place (85 degrees) for one hour or until double in size.

3. Punch dough down; cover and let rest 5 minutes.

4. Roll dough into a 10-inch circle on a lightly floured surface.  Place dough on pizza stone that is preheated and sprinkled with corn meal.  Top and bake according to recipe.  Yield: 1 10 inch crust or eight slices.

Margherita Pizza

We make this pizza almost every Friday for our pizza movie night.  It is light and tasty.  In the summer, this recipe helps us to use up all of the fresh tomatoes and basil from the garden.  Enjoy!

1 t. extra-virgin olive oil, divided
1 (10 inch) pizza dough using Basic Pizza Dough recipe
2-3 thin sliced tomatoes
1 pkg. fresh mozzarella, cut into thin slices
3 T. fresh torn basil
1/4 t. kosher salt
1/8 t. fresh ground black pepper

1.  Position an oven rack in the lowest setting. Place a pizza stone on the lowest oven rack.

2.  Preheat oven to 500 degrees.  Preheat pizza stone for a few minutes before baking pizza.

3.  Gently brush 1/2 t. oil over Basic Pizza Dough.  Pat tomato slices with a paper towel.  Arrange cheese over dough, leaving a 1/2 inch border.  Top with tomato slices.  Slide dough onto preheated pizza stone using spatula.

4.  Bake at 500 degrees for 9 minutes or until crust is golden.  Drizzle with remaining 1/2 t. oil.  Sprinkle with basil, salt, and pepper.  Yield 8 single servings.

Nutella Swirled Banana Bread

To see the original version visit www.RecipeGirl.com, I did modify it to my preference. And It wasn't really picture worthy because Madison loves to bake so she wanted to help me, hence the swirls were not pretty. I will post a picture next time I make it though, and I definitely will be making it again.....

2 cups all-purpose flour
3/4 tsp. baking soda (make sure your baking soda is fresh, change it every 30 days)
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar

1/2 cup brown sugar
2 large eggs
1 1/2-2 cups mashed ripe banana (3-4 large Bananas, don't mash the bananas to much or you'll lose some banana flavor)
1/3 cup plain low fat yogurt
1 tsp. vanilla extract
1/3-1/2 cup Nutella (chocolate-hazelnut spread)

1. Preheat oven to 350 degrees F. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture; fold in flour with a spatula (don’t over mix).

4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1/2 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife (if you use to much of the nutella batter it won't do a pretty swirl so make sure you add it slowly and don't add to much. I had left over nutella batter.)

5. Bake 60 to 70 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 45 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

Yield: 1 loaf (about 12 slices)

Suckers

Another fun treat my mom made us when we were kids. She would have different molds for the
suckers for certain holidays.


Wash molds with soap and water. rinse and let dry. Grease molds with shortening. Place on greased surface. (cookie sheet works great) Insert stick and clamp with metal clip till stick is held secure

* 1 cup Sugar
* 1/3 cup White Corn Syrup
* 1/2 cup water
* 1/2 tsp, flavoring
* Food coloring
Combine first three ingredients in pan.Cook over med. heat, stirring until sugar dissolves. Bring to a boil. add thermometer cook stirring occasionally. to hard crack stage (300 degree's) Remove from heat add oil flavoring and coloring Pour hot candy into prepared molds. remove candy from molds when cool and beginning to hold their shape. place on another flat surface to continue cooling

15 small or 10 large lollipops

Peanut Butter Play Dough

Here is a fun recipe my mom always made for us when we were little. It's great for the kids
to play with and they can eat it also. Great for those little kids that still stick everything in there
mouth.

*1 cup Peanut Butter
*1 cup Light karo syrup
*1 1/2 cups Dry milk
*1 1/4 cups Powdered Sugar

Mix all together. Knead slightly. and let the kids play

Chocolate Pudding Pops

Here is a fun yummy treat for your kids in the summer time.

* Chocolate  pudding (make as directed on box)
*Pop Cycle Sticks
*Ice trey or pop cycle trey

Poor pudding in Ice cube treys. cover with plastic wrap and poke stick in so it will hold the pop cycle.
Freeze for about 4-5 hours or when pop cycle is hard.

Pin Wheels

Here is a healthy snack I got from cooking group in my ward. The theme was "Kids Snacks"
Me and Jordyn found it to be good but Peyton was not to fond of it.

*1 wheat or white flour tortilla
*peanut butter
*Granola
*honey

Spread your peanut butter (thin) on your torilla, sprinkle granola and then spread some honey over it.
Then roll up and cut into little pin wheels

Barbeque Chicken Quesadillas

I have been on a quest to find fast, delicious lunches for awhile now, a family can only eat so many peanut butter and jelly sandwiches!  Here is one of our new family favorites, don't forget to make your own family adjustments.  I used a green jalapeño, three different kinds of cheeses (Swiss, Mozzarella, and Monterey Jack) and lightly brushed the barbeque sauce (Sweet Baby Ray's tasted perfect with it) on top of the chicken instead  of on all the toppings.  I also chopped my jalapeño very small, while cutting Ben's bigger because he is a fan of spice..  Also, I didn't put barbecue sauce on Madison's, she loves mustard so I put honey mustard on hers.  This recipe belongs to Chef Curtis Stone.

Ingredients

4 10-inch-diameter flour tortillas
2 cups (about 8 ounces) coarsely shredded roast chicken
2 cups (about 6 ounces) grated Monterey Jack cheese
1/2 cup coarsely chopped fresh cilantro
1 red jalapeño, finely chopped
Salt
1/4 cup purchased barbeque sauce
Canola oil, for brushing

This is the perfect way to use up left over roast chicken. Serve them with fresh cilantro and hot sauce. 

1. Arrange the tortillas on a work surface and divide the chicken, cheese, cilantro, and jalapeño among the bottom halves of each.
2. Sprinkle with salt and drizzle each with a tablespoon of barbecue sauce.
3. Fold the uncovered tortilla over the filling to form a half moon shape.
4. Heat a large flat griddle pan over medium heat.
5. Place 2 quesadillas on the griddle.
6. Cook for about 3 minutes on each side, or until the tortilla is crisp and golden and the cheese has melted.
7. Transfer the quesadillas to a baking sheet and keep them warm in the oven.
8. Repeat with the remaining 2 quesadillas.
9. Cut the quesadillas into wedges and serve.

Loni's Salad

This was my mom's traditional Sunday dinner salad.  I loved it every Sunday while at home.  It became a Sunday favorite in my home, also.  It really didn't have a name, so I named it Loni's salad because she loved it the most.  Growing up, we ate Sunday dinner around 1:00.   Our Sunday school was at 10:00 to 12:00. Sacrament meeting was at 7:30 at night and lasted until 9:00 p.m..  This was good for the farmers who had to milk their cows before they could attend.  My dad milked in the morning, went to priesthood at 8:00, Sunday school at 10:00. We ate dinner, discussed the gospel, he napped, then changed and milked the cows at 5:00, washed, changed and went to Sacrament at 7:30. It was probably no big deal.  But now I think about it, it was a lot of washing and changing for him. 

INGREDIENTS:     One large pkg. Cherry Jello (Sugerless works fine also)
                                Boiling water and ice cubes
                                2 to 3 Ripe bananas
                                Miniature white marshmallows
                                8 Oz Cool Whip

INSTRUCTIONS: 
1.   Pour pkg. of cherry jello into mixing bowl and add 2 cups boiling water.  Stir until jello  is dissolved and then add 1 tray of ice cubes; stir until the jello starts to thicken; remove any left over ice.  Put in fridge until it partially sets (soft pudding consistency).  This usually only takes 15 to 20 minutes.
2.   Stir in 1/2 to 2/3 of the Cool Whip (my mom used real sweetened whipped cream) and briskly stir with a whisk until smooth and creamy pink.  If the jello sets up too hard, use an electric mixer to mix it the best you can,  it will still taste good.  My mom cut the bananas into cubes and added 1 cup or more of miniature marshmallows.  She stirred in these ingredients and cooled in the refridgerator til after church.  I have also added fresh cut up strawberries to it with good results.

Golden Potatoes (Funeral Potatoes)

Mixing Bowl:
6 potatoes cooked
1 1/2 cup grated cheddar cheese
1/3 cup diced green onions
Sauce Pan:
1/2 cube butter
1 can cream of chicken soup
2 cups sour cream
crushed corn flakes


Cook,Peel and grate potatoes. Mix in grated cheese gently add onions. Melt butter in sauce pan with soup. stir in Sour cream. Poor over potatoe mixture and mix. Put in buttered dish. Dot the top of potatoe mixture with butter. cover with crushed corn flakes. Bake at 350 for 1hour

Cheesecake-Swirled Brownies

The Highams' first post... and it's not even a family favorite! We just felt left out in this recipe-posting frenzy, and so desperately took the opportunity when given last night, to make a blog-worthy recipe, one that could almost measure up to "chocolate pudding cake" and caramel marshmallow balls. It took an hour to research (well, maybe not quite so long to find the brownie recipe... I get carried away looking at food blogs :), and another thirty minutes to go to the store and get cream cheese (and, we figured as long as we were going to the store, we might as well pick up some things for dinner, so we wouldn't break our promise to not eat out as much, that we just made three days ago), and then another fifteen minutes to put together. They were taken to a ward party at the park, and (I think I have the right to say) quickly eaten, though I've alway thought that people mostly choose the desserts that look good, and that doesn't really say anything about how they taste. However, I can say that if you're a fan of cheesecake and chocolate, they did taste very good :) And you could always substitute your fav brownie batter for this one... I got the recipe from smitten kitchen ( http://smittenkitchen.com/2009/09/cheesecake-swirled-brownies/ ), where a lot of our recipes will probably come from :D

PS- Sorry about the quality of the pictures, but you have to give us some credit, since we had to take them at the park, when it was already getting dark! Because in what strange dimension would the Highams ever have time to take pictures of the food they were bringing to a party... we are always late!!

Cheesecake-Swirled Brownies

Brownie Batter:

1/2 cup butter, cut into pieces

3 oz. semi-sweet chocolate, chopped

2/3 c. sugar

2 large eggs

1/2 t. vanilla

2/3 cup AP flour

Cheesecake Batter:

8 oz cream cheese, well softened

1/3 c. sugar

1 large egg yolk

1/4 t. vanilla

Make Brownie Batter:

1. Preheat oven to 350
2. Heat butter and chocolate in a medium sized heavy saucepan over medium low heat, whisking occasionally, until just melted
3. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in 9x9 baking dish.

Make Cheesecake batter:

1. Whisk together the cheesecake ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a butter knife (I think the best way to do this is to fold bits of the brownie batter over the cheesecake batter, then swirl!)
2. At this point, you could also add chocolate chips (I was going to, but forgot!)

Bake Brownies until edges are slightly puffed and center is just set, about 35 minutes, then enjoy!

Spiders

My mom made these with us every Halloween.!

Ingredients

• 1 pound chocolate confectioners' coating
• 1/2 bag of butterscotch chips
• 1-2 (8.5 ounce) packages chow mein noodles

Directions

1. Chop the chocolate confectioners' and butterscotch chips and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving
2. Eyes: you can use RED M&M'S or you can buy yougurt covered rasins and a dot of black frosting.

Snickerdoodle cookies

This is my families favorite!

1 cup shortening
1 1/2 cups sugar
2 eggs
2 tsp cream of tartar
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
2 3/4- 3 cups of flour

Cinnamon sugar:
1/4 cup sugar
1 tsp. cinnamon

-Roll into one-inch balls.
-lightly flaten with a fork
-dip each ball into cinnamon sugar
-bake until they rise up and crack on top. They do not brown very much.

Mell-O Jello

Saucepan:
1 Lg. lemon pudding
mix according to directions

Bowl:
1 Lg. orange jell-o
mix according to directions
*combine together- whisk
1 can mandarine oranges (drained)

Set in fridge. Takes about 4 hours to set

Topping:
1 small Instant lemon pudding
1 cup milk- MIX

Seperate Bowl:
1 small whipping cream
- after whipped add 1/4 cup powdered sugar
- mix together with pudding and spread on top of set salad

Basic Rolls

Bosh or Kitchen Aid:

1 cup crisco

3/4 cup sugar

2 tsp. salt

Pour 2 cups boiling water. stir and cool down 

Bowl:

2 Tbs. yeast

1/2 cup warm water

4  beaten eggs

2 cups flour

Stir to gluten

Add 4-5 1/2 cups flour 

Raise until doubled in size. Roll out like a pie. Brush with butter and cut 16 pie shaped wedges.

 (pizza cutter works best) Roll each wedge up like a cresent roll. Let Raise. Bake at 375 15- 20 min.

Brush tops with butter when taken out of the oven.

Bake at 375 15- 20 min. Butter after out of oven

Veggie Burritos

This was something I made up, hope you like it.

Steam:

Carrots
Cauliflower
Broccoli

Once Veggies our steamed, put them in a warmed flour tortilla shell. Sprinkle with grated cheese and Ranch dressing to taste. Wrap up and enjoy

Halloween Candy Bark



I made this the past couple of years for Halloween. Very Yummy if you like white Chocolate
Landon says its a "Girl Food"

Ingredients

• 16 Halloween-colored Oreo cookies
• 1 1/2 cups broken small pretzels
• 1/3 cup M&M'S
• 1/3 cup Rees's Pieces
• 1 1/2 pounds white chocolate, broken into squares
• 2 cups candy corn
• orange and brown sprinkles

Directions

1. Spread the cookies (break in half), pretzels, Reese's Pieces and M&M'S evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2. Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm (Freezer for 20-30 min.). Break into pieces and store in an airtight container.

Chocolate Pudding Cake



Cake:

2 cups flour
2 cups sugar
1 cup butter(2 squares)
1/4 cup cocoa
1 cup water
1/2 sour cream
1 tsp. soda
2 eggs
1 tsp. vanilla
1/4 tsp. salt

Mix flour and sugar in a bowl. In saucepan boil butter, cocoa, and water. Pour into the flour and sugar mixture, mix. Add sour cream, soda, eggs, vanilla and salt. Blend. Pour into a large greased cookie sheet with sides. Bake 375 for 20-25 minutes.  Cool cake. A boxed cake mix may be used if desired.

Chocolate Topping:

1 small pkg. of Chocolate jello instant pudding
1 8 oz. pkg. cream cheese (softened)
3 cups milk
12 oz. Cool Whip
Big Block Chocolate Bar

Make pudding using 3 cups milk as directed on package. Let set up a couple of minutes. Add softened cream cheese and mix in  good with beaters. Spread over cooled cake. Spread Cool Whip over pudding layer. Sprinkle grated chocolate bar on top. Refrigerate. Landon likes to Add Toffee along with the chocolate bar.

Blueberry Brain Boost Smoothie

I found this recipe on Oprah's website and couldn't resist putting it on here, I am asked constantly to make fruit smoothies for breakfast and this looked perfect!

"Recent studies show that the powerful antioxidants and phytochemicals in blueberries may improve cognitive function. Paired with walnuts, they make a blueberry smoothie that tops the antioxidant chart. The rich nuttiness of the walnuts complements the berries, and they may work a little magic on your memory. Word has it that walnuts contain essential fatty acids that support the development of brain cells and neurotransmitters, so sip this unforgettable smoothie and you may just forget less!" Quoted from Oprah's website.


 Servings: Serves 2 (makes about 2 1/2 cups)

Ingredients

Blueberry Brain Boost Smoothie

• 1 cup fresh-pressed apple juice
• 1 fresh ripe banana
• 1 1/2 cups frozen blueberries
• 1/2 cup frozen raspberries
• 1/4 cup raw walnuts , preferably soaked and drained

Directions

Combine the apple juice and banana in a blender. Add the blueberries, raspberries, and walnuts. Blend until smooth.

Dr.Oz's Version

Ingredients

1 banana

1/4 cup blueberries

A handful of hemp nuts 

1/2 cup apple juice 

1 tsp rhodiola rosea

Directions

Combine all ingredients in blender. Blend until smooth. Add ice and enjoy!

Dr.Oz says, "A power breakfast like no other, the 5 ingredients in this smoothie will keep your memory sharp, your mood elevated and your energy high.  Rhodiola Rosea  is available for purchase at natural food stores.r breakfast like no other, the 5 ingredients in this smoothie will keep your memory sharp, your mood elevated and yo




Fruit Smoothie


**It's best to use frozen fruit to eliminate the need for ice cubes.  That way, the finished product will be rich and fruity, not overly watery. (You can buy fresh fruit in season and freeze it yourself or use package varieties.) 


1 cup frozen strawberries
1/2 cup frozen mango's or peaches
2/3 cup fat-free milk
1/4-1/2 cup fat-free, vanilla yogurt
1 tablespoon freshly squeezed lime juice (optional) 
1/2 cup spinach (optional)
energy high.

Sweet Potato Pancakes

Ingredients

1. 1 large sweet potato
2. 2 3/4 cups all-purpose flour
3. 1 teaspoon salt
4. 5 1/2 tablespoons sugar
5. 1/2 tablespoon baking soda
6. 1 tablespoon baking powder
7. 3 cups buttermilk
8. 3 large eggs
9. 2 tablespoons butter, melted
10. 2 tablespoons honey
11. 1 teaspoon ground cinnamon
12. 1/2 teaspoon ground nutmeg
13. 1/2 cup chopped pecans (optional)

For the honey-cinnamon butter

1. 1/4 cup unsalted butter, at room temperature
2. 1 1/2 teaspoons honey
3. 1/8 teaspoon ground cinnamon

Directions

1. Prick the sweet potato several times with a fork and place on a double layer of paper towels in a microwave. Cook at full power for 5 minutes; turn the potato over and continue to cook at full power until tender but not mushy, about 5 minutes. Cool 10 minutes. Halve the potato crosswise and scoop out the flesh into a medium bowl; discard the skin.
2. In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In the bowl with the sweet potato, add the buttermilk, egg yolk, melted butter, honey, cinnamon, and nutmeg; whisk to combine. In a small bowl, beat egg whites until light and fluffy. Add sweet potato mixture and egg whites to the dry ingredients mixing until just combined. Let the batter stand for 1 hour.
3. Preheat oven to 350 degrees F. Toast pecans on a baking sheet in the preheated oven 10 minutes.
4. To make honey-cinnamon butter, combine butter, honey, and cinnamon and whip until light and fluffy. Set aside.
5. Heat a skillet over medium heat. Add batter by 1/2 cup pours and cook the pancakes, in batches, until golden brown on each side. Serve immediately with honey-cinnamon butter and roasted pecans.

Spooky Punch

Ingredients

For the ice cubes:

• 2 packages gummy bear worms
• 1 (32-ounce) container cranberry juice

For the shrunken head straws:

• 6 plastic drinking straws
• 6 pitted prunes
• 18 whole cloves
• 1 cup white chocolate chips
• 1/4 cup sweetened flake coconut

For the punch:

• 3 (12-ounce) bottles strawberry smoothies
• 2 quarts orange juice
• 3 cans lemon/lime soda

For the ice cubes:

Directions

Stick 1 gummy worm in each cube, with half of the worm hanging out. Pour cranberry juice into the ice cube trays. Place in freezer 2 hours before mixing the punch.

For the shrunken head straws:

Push a straw up through the center of 1 prune where the pit used to be, so it sits one-third of the way down the straw. Repeat with remaining prunes.

In a small bowl melt the white chocolate chips in the microwave for 45 second at 15-second intervals stirring between intervals. Take 12 cloves and dip the round ends into the melted chocolate. Place on a plate lined with waxed paper and allow chocolate to set about 15 minutes.

Meanwhile using a small brush or toothpick coat the top part of each prune with melted white chocolate. Carefully sprinkle the coconut on top of the white chocolate to resemble hair. Repeat with the remaining prunes.

Stick 2 white chocolate-coated cloves into each prune to create 2 eyes. Place 1 undipped clove into each prune under the eyes to resemble a nose.

For the punch:

Pour the strawberry smoothies, the orange juice and the lemon/lime soda into a large punch bowl and stir.

Take the gummy worm ice cubes out of the freezer, and add half of them to the punch. Place remaining cubes into glasses and fill each glass with punch using a ladle

Grandma Wood's Carmel Marshmallow Ball

Thought I would post this recipe that Grandma Wood ALWAYS brought to the Wood Family Reunion. 



Ingredients:

1 c. condensed milk
1 bag (about 45) caramels
1 stick butter
1 bag marshmallows (If you freeze marshmallows first they are easier to handle)
1 box Rice Krispies
Toothpicks

Directions:

1. Melt condensed milk, caramels and butter on low heat.

2. Stab each marshmallow with a toothpick. Dip into melted caramel sauce, using a spoon to scrape off the excess.

3.Dip immediately into Rice Krispies and roll. Pick up and roll into a ball with your hands. Let them set in refrigerator until caramel firms up.

Mom's Fruit Pizza

Ingredients:

White Cake Mix

2 Eggs

1/2 Cup oil

1 (8 oz) package Cream Cheese

Powder Sugar

Vanilla 

Cool Whip

Directions:

1. Preheat oven to 350 Degrees

2. In large bowl whip together the white cake mix, 2 eggs, 1/2 cup oil with beaters.  Press dough into a greased cookie sheet

**To half the pizza, use 1/2 package cake mix, 1 egg, 1/4 cup oil and use a pizza pan

3. Bake in preheated oven for 10 to 15 minutes, or until lightly browned. Cool.

4. In a large bowl, beat cream cheese with 1 and1/2 cups -2 cups powdered sugar, 2 teaspoons vanilla, and 8 oz Cool whip until light. Spread on cooled crust.

**To half Frosting 4 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla, 1/2 of the 8 oz cool whip)

5. Arrange desired fruit on top of filling, and chill.