Purging

Consultants, I continue to clean and purge 

in preparation for our move.

Here are a few business items that you 

may be able to use.

I would love for you to have them

and will only ask for reimbursement

for the cost of shipping. 

There are about 20 folders for your order forms

and catalogs to use at home shows or 

trade show booths.  How many can you use?

Note taking?  Use Longaberger note pads!

Need a Longaberger binder?

Legal Pads?

Is there something you would like to have?

Leave a comment, send an email, text or call me.

First contact 

First serve!

Terrific Trifles!

Thank you Jean Douthitt

Thanks to Sr. Manager Danette Conley for sharing the following recipe with us for the Trifle Bowl!

Mocha Chocolate Trifle

1 (18.25 oz) package light devil's food cake mix

1 1/3 cups water

2T vegetable oil

2 lg egg whites

1 lg egg

Cooking Spray

3 C cold milk

1 (3.9 oz) pkg chocolate instant pudding mix

1/2 C Kahlua or 1/2 C strong brewed coffee

1-8 oz carton frozen fat-free whipped topping (thawed)

1/2 C chopped chocolate toffee bars (about 4 bars) (such as Heath Bars, Skor, or Hershey's Sweet Escapes)

Preheat oven to 350 degrees

Combine first 5 ingredients in a large bowl: beat at medium speed until well-blended.

Bake cake in a 9x13 (spray well with cooking spray)

Bake for 25 minutes.  Cool completely.

Combine milk & pudding mix in a medium bowl; prepare according to package directions.

Tear half of cake into pieces; place in a trifle dish.

Pour half of Kahlua over cake pieces; top with half of the pudding, whipped topping & chocolate bars.

Repeat and chill for at least 4 hours.

Thanks to Sr. Manager Linda Rodgers for sharing the following recipe for the Trifle Bowl!

Lemon Trifle~
·         1 can (14 oz) fat free sweetened condensed milk
·         1 carton (8 oz) lemon yogurt
·         2 tsp lemon zest
·         1/3 cup fresh lemon juice
·         2 cups Cool Whip (thawed), light or fat free is fine
·         1- 10 inch Angel Food cake, cut into cubes
·         1-½ cups fresh raspberries and blueberries

Directions:
Combine the condensed milk, yogurt, lemon zest, and juice in a large bowl.  Stir well.  Fold in the Cool Whip until evenly combined.
Place half of the angel food cake cubes in the bottom of a large bowl or trifle bowl.  Top with half of the lemon mixture and half of the berries.  Repeat.

from www.longaberger.com/recipes...

Raspberry Truffle

1/3 cup sweetened flaked coconut

½ cup seedless raspberry jam

24 oz. frozen raspberries, thawed

2 tsp grated lemon zest

16 oz. whipped topping

2 store-bought pound cakes (10 oz. each), cut into ¾-inch-thick cubes

2 packets Longaberger White Chocolate Amaretto Mix

12 oz. peppermint

In a bowl combine jam, berries, and lemon zest; set aside. In a separate bowl, mix whipped topping and White Chocolate Amaretto mix. Set aside. Cover the bottom of a Longaberger Trifle bowl with a layer of cake cubes, packing them tightly. Top with half the raspberry mixture. Then add half the whipped topping mixture. Add a second layer of cake cubes, raspberry mixture, and whipped topping mixture. Sprinkle with coconut and crushed peppermints. Serve immediately, or for best texture, cover and refrigerate overnight.

Recipe pictured in the 2012 November/December Flyer

Spiced Cake Trifle

1 prepared spice cake mix, cut into cubes

1 jar caramel sauce

1 packet White Chocolate Amaretto Dessert Mix

16 oz. Cream Cheese, softened

24 oz. Cool Whip

1 packet Snickerdoodle Dessert Mix

Gingersnap Cookies

1 packet White Chocolate Amaretto Mix

8 oz. cream cheese, softened

4 Tbsp. butter

12 large strawberries

In a bowl, combine White Chocolate Amaretto Dessert Mix, 8 oz. cream cheese and 12 oz. cool whip and set aside. In a separate bowl, combine Snickerdoodle Dessert Mix, 8 oz cream cheese and 12 oz. cool whip and set aside. Cover the bottom of Longaberger® Trifle Bowl with a layer of spice cake cubes. Drizzle caramel sauce over cake. Add layer of White Chocolate Amaretto mixture and spread to create an even layer. Add a second layer of spice cake cubes and drizzle with caramel sauce. Spread the Snickerdoodle mixture to create a final 

layer. Garnish with crushed and whole gingersnap cookies.

Recipe pictured in Fall 2012-Winter 2013 WishList

Pumpkin Gingerbread Trifle

Ingredients

• 2 packages (14-1/2 ounces each) gingerbread cake mix
• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
• 3 cups 2% milk
• 1 can (29 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

• Prepare and bake gingerbread according to package directions, using two greased 9-in. round baking pans. Cool completely on wire racks.
• Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
• In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings (1 cup each).

Peanut Butter Cup Trifle Source: The Sisters Cafe

Ingredients:

1 (9x13) pan of baked brownies, cut into 1 inch pieces

1 (5.1 ounce) package instant vanilla pudding

3 cups milk

½ cup creamy peanut butter

2 tsp vanilla

1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)

20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)

6-8 peanut butter cups to garnish.

Instructions:

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Patriotic Trifle Recipe by The Girl Who Ate Everything

Ingredients:

2 cups heavy cream

½ cup white sugar

2 cups milk

2 (3.4 ounce) packages instant cheesecake pudding mix

2 teaspoons lemon juice

½ cup sour cream

2 (10.75 ounce) packages prepared pound cake

2 (16 ounce) carton strawberries, sliced

strawberries for garnish

blueberries for garnish

Instructions:

1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.

3. Slice pound cake into one inch cubes.

4. In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.

5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.

6. Chill in refrigerator for at least 4 hours.

Variations:

1) The pound cake can be replaced by angel food cake for less calories.
2) Vanilla pudding can replace the cheesecake pudding.

3) Add more blueberries throughout the trifle instead of just on top.

Flameware Fun!

Thank you, Jean Douthitt...

Simple Wow Demos Cooked in Flameware!

Compiled by Fran Thompson Senior Director

 

So EASY! I do the pineapple cake below and mac and cheese! 6 people watched my demo's 4 bought nearly $1,000! Other two would like to purchase later! Fran

 

Take ingredients to shows pre-measured in baggies!

Set up and then mix the Cake and put in about a 15 minutes to a half hour before guests arrive.

When done take out and flip onto the 8 in 1 lid/cake round.

 

Fran's Homemade Mac and Cheese

 

Put Braiser in the hostesses freezer when you arrive to demo!

Take Braiser from Freezer and put on the stove to heat water for the pasta below! This shows how it can go right from freezer to hot burner or flame.

 

In your Braiser on top of the stove

• Fill with water to about a half inch from top of Braiser
• Bring to boil
• Put in approx 16 oz of pasta (I prefer a 3 color tortellini filled with cheese or pine nuts)
• Cook per directions about 16 minutes
• Put in colander to drain water
• Put pasta back in braiser
• Put approx 3 dabs of butter here and there on top of hot pasta
• Use what ever cheese you have in fridge, some Cheddar or Longhorn cut in cubes and stick through out. No set amount.
• Cut into cubes a half a block of Philadelphia Cream Cheese and stick through out (this makes it!)
• 8 0z of a blend of Italian shredded cheese on top
• Fill half way up with milk or half and half, yum!  
• Sprinkle panko crumbs or italian seasoning crumbs on top of shredded cheese
• Sprinkle with a little of Longaberger Seasoning. Rosemary and garlic, or parmesan garlic to show guests that a little blend of seasoning is easy and put's the dot on the i!
• Put in 350 oven for 30 minutes till bubbly hot and serve

Other WOW moments with food in Flameware!

Longaberger beer bread in the braiser but you could do it in a skillet in the oven. I added cheddar cheese and Italian seasonings to the top after I drizzled on the butter. It looks like artisan bread and tastes wonderful too! I then served it with thinly sliced sharp cheddar along side. Sue Neidlinger

Frozen pizza on her grill or in the oven! Done both!

Pineapple upside down cake in the skillet---we do the show while the pineapple upside down cake is baking after we have prepared it.  I use 1/2 of a yellow cake mix and then 1/2 of the ingredients (2 eggs-----whole cake  calls for 3 but I use 2 per recipe.)  I divide the cake mix up ahead of time and just store in zip lock bags till my next show....AND I go to Aldi's and buy my pineapple, cherries AND cake mix which is 99 cents, so less than 50 cents /dessert for the cake mix!  That recipe isout there, but my trick is dividing the cake mix and having half the batter,works better in our skillet!  Am selling lots of skillets and pizza stones!  Heather Gosma

Do a Gluten Free Pizza Crust. Bisquick makes a great one!  Have the ingredients for the pizza toppings all ready to place on the crust.  It was a HUGE HIT at my last Branch Gathering, as I have 2 HC’s that need gluten free food.  It’s delicious!   Chris Heldstab

Pizza w/Longaberger's Pizza crust - keep it simple - sauce & cheese - Some suggest putting cornmeal under the dough to bake.. Have one or two of the guests to make the crust/sauce/cheese --- Two products & then if you do have the pizza cutter & wood paddle to use - that's 4 products they can purchase or Need 1-2  items? Then book a party! Teresa Flood

TIPS shared by those excited and using their Flame ware

With our new Flameware Line it is going to take trial and error and sharing! Thank you to all who shared!

 

Potatoes and eggs: Joy Burdette Hash browns and scrambled egg with avocado. And they did not stick!  

 

I have a glass range top. I sprayed with Pam, heated the skillet, melted some butter and added the grated potatoes.

 

My one burner actually has 2 different sizes and I can turn a knob and select either the large (which I always use for the pizza stone) or the smaller inner circle, which is almost exactly the same diameter as the bottom of our skillet. I used the smaller of the two.

 

I set the burner between 6 and 7 to heat up & fry the hash browns, then turned back to about number 5 when I added the egg 

 

My hash browns were not from raw potatoes. I had a couple of boiled ones left over from supper and used them.

 

I added about 2 tablespoons of butter before I grated the potatoes in the skillet and then dotted the tops with pats of butter. I did not add any more for the egg. The skillet was still good to go! I did not use a lid at all!

 

How Joy seasoned her flameware! Different than Longaberger suggested!

I've not had any trouble with things sticking. I did season my FLAMEWARE differently than what the company suggested. I did it more like how you season cast iron:  Spray with Pam, wipe lightly with a paper towel, put over medium heat just until it starts to smoke. Remove from heat and allow to cool. Joy recommends even if you have seasoned with milk or rice to try seasoning your flameware this way if you are having issues!

 

FYI Company says seasoning is optional! They told us on the training conference call you can season if you wish and as many times as you feel comfortable.  (verified by Brian Tinger) that the surface has a wave to it and that seasoning it, fills in the place between the waves and to cut down on sticking the first time. Using your flameware will do the same thing over time.

 

 

Potatoes: Donna Lee Rogers Heat the pan first, add oil, get it hot, and then add cooked potatoes, with chopped onion..I usually use leftover baked potatoes. I love the Flame ware.

Eggs Fran Thompson finds a way not to stick:  I have a circle on my burner that does not heat up, so I really had a challenge of getting things cooked in a circle about the size of a half dollar. This is how I have managed to make my eggs. Skillet on a smaller burner, as they say flameware heats from inside out.. When you put it on a bigger burner size the hottest part is on the outside and isn't going to heat up the inside as quickly! Sooner or later it all heats up! I It the skillet heat up for several minutes then I put a tad of bacon grease and then I placed my eggs to the outside of the skillet rather than the center and they came out the best yet! They tasted delicious! Did not stick! Yippy skippy I am cooking with electric now!

Updates

Thank you, Jean Douthitt

mylongaberger.com Technology Update

On Thursday, September 20, at 3 p.m., various Longaberger systems will be temporarily down as we begin the process of moving our distribution operations where our employees will personally hand pack our products. Please note, during this time yourmyShop sites, WebExpress and myLongaberger.com will be up and running. However, you will not receive order confirmations during this time and Customer Care will not have access to systems to look up information for you. You can expect systems to be back by 6 a.m. on Friday, September 21.

Reminder: You Have 2 Options For Your Annual Renewal

You can now choose to pay $3.99/month or $40/year, remember Home Consultants who submit $350 in sales credit in a particular month do not have to pay the renewal fee for the following month. If you do not want to be automatically opted in to the $3.99/month plan, you'll need to switch to the $40/year plan during your anniversary month. You can do this during your anniversary month on myLongaberger.com, Reports and Tools, Sales Reports, Renewal Maintenance.

Combined Shopping Basket — Begins October 1

Starting October 1, beautiful bargains from Longaberger at home® can be ordered from your myShop site in one combined shopping basket. What does this mean? When your customers shop online with you as a Home Consultant (directly, non-show), they can shop from WishList, feature and showroom products, add them to one basket and pay just one shipping rate. For a little more information, click here for a short tutorial.

Fill Your Fall Business Bucket!

The following is an excerpt from Beth Jones-Schall publication, The Eagle…. (from Jean Douthitt)

Fill Your Fall Business Bucket!

It's the Fall selling season and you want to fill your Fall business bucket to overflowing with sales, bookings and new team members. Great! The following are 10 steps to get your bucket ready!

1. Passion - re-kindle your passion for why you do what you do, the difference you make in your business. Thinking that just having a job or just making money will not keep your passion alive. Be clear about the difference you make in your business.

2. Commitment - you job is to sell, book, recruit, participate. Commit to your job description daily. Show up, follow up, go up is the path to success. As author Rick Warren has written, "Strong people keep their commitments. They guard their commitments. They don't play games with their commitments." Don't play games with your business. Commit to it.

3. Schedule - to have a filled bucket of business this Fall, you cannot be random in your daily actions. You must schedule time each day - an hour at least - to work on your business. As well, be certain you reserve in advance 4-8 days each month that you will schedule shows. Your bank account cannot be full if your calendar is empty. Take charge of your schedule.

4. Training - there will never be a time when you know it all, so establish a plan for the training options you will engage in this Fall to help enhance your selling, booking, recruiting, leadership skills. As the saying goes, "The woodcutter who stops to sharpen his axe cuts more wood."

5. Systems - anything you do in your business that has several steps, and that you do repeatedly (like hostess coaching), turn it into a system (think checklist). Don't waste precious time re-inventing the wheel. Be efficient to be effective.

6. People Skills - your business is a people business, but people are not always easy! Make a purposeful effort to really listen to others, tune in to their needs, their style, their personality. Make subtle adjustments to better communicate with each hostess, customer and team member. One size does not fit all. (Need help in this area - see our Resources Page.)

7. Accountability - being your own boss is both good news and bad news - good in that you can make the decisions, bad in that you might make no decisions! Every direct seller needs an accountability partner - someone who will hold them accountable to taking action and meeting goals. If you do not have an accountability partner that you talk to weekly, stop right now and take the steps to connect with someone who will stand with you in your business.

8. Relevance - business is moving so quickly these days, especially in the area of technology. Are you up-to-date with the latest technology in your business - website, Skype, social media, texting, podcasts, webinars, etc. Stay relevant by staying up-to-date.

9. Mentor - have a mentor and be a mentor. Look for someone more experienced to learn from - not just business experience, but life experience. Then look for someone less experienced that you can mentor by sharing your experiences. Be willing to develop yourself and be willing to develop others for future leadership opportunities.

10. Prepare - let your business be one of anticipation - anticipate the upcoming opportunities each month so you can act upon them and not miss them. As well, anticipate potential obstacles each month might bring so you can be prepared before they arrive, and thus overcome them more quickly.

Fall Mantle Ideas

Using Longaberger pumpkins and

Fruiting Ivy.

The Fruiting Ivy is still available at 

Longaberger At Home.

2012 Longaberger Employee Mid-Year Meeting

Longaberger staff gathered at the Manufacturing Campus on Wednesday, August 15, to hear updates about the company from Tami Longaberger and top management, including the incredible response to Project Eagle - Tami's initiative to return Longaberger to an all American-made company

Mike Tempe, Vice President of operations,
discussed progress to date on the Eagle Project
and other initiatives.

Product Ideas!

We want to share these Product Ideas with YOU!

Jean Douthitt's Longaberger® Office

Scorched Milk while Seasoning Flameware/Clean-up Solutions

Question….

Subject: seasoning problem

 

Anyone else have the milk scorch?  I still have some stuck in the bottom of the pan.  I counted the five minutes from the time I had steam come off of the milk but it wasn't boiling.  Maybe you start the 5 minutes when you turn the flame on?  Anyway, it is still soaking.  Any suggestions?

Answer….

From: Director Vicki Sugar

 

TRUE CONFESSION!!

Oh my, I certainly did have a problem!!  However, it was actually my fault!  While I was "seasoning", I went into the bathroom to blow dry my hair (the contentious cook that I am!!), and FORGOT about the seasoning process!!!  Well, by the time I remembered, the milk was BURNED to a crisp (I mean BLACK) on the bottom of my Braiser!!  I actually thought I was going to have to dispose of my beautiful new piece!!

 

I googled, and found that simmering with salt and a little detergent was a tip for removing "scorched" milk.  I did this, and let it soak for 24 hours.  I scrubbed it with a scrubber for non-stick pans. It was amazing how wonderfully it cleaned up! I wish I would have taken a picture to email everyone, because truly, I thought it was a goner!  

 

I actually am so impressed with how perfect it still looks, that I believe in our new product line even more!!!!

 

xoxo  Vicki

Answer….

From: Executive Director Paula Vandegriff

 

I walked away and FORGOT so the milk really scorched in my braiser!  I soaked it and had to use a Scotchbrite scrubber to clean it. Took some elbow grease but it did clean up nicely. Paula Vandegriff

---

Veranda Pumpkins and Pumpkins Pokers

From: Ruth Ann Gray 

 

Just in case someone hasn't thought of this the pokers

will fit in the veranda pumpkin.  This is the large one~~

    

     

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Canister Baskets

Keep this on file for reference! Have a great day and thanks to Manager Lori Hoipkimeier and Director Fran Thompson for sharing this.

 

The question:  Does the canister set hold a 5# bag of flour, a 5# bag of sugar and a 2# bag of brown sugar?

 

The answer:  No…..

The large holds 70 ounces. 5 pounds is 80 ounces 

The medium holds 52 ounces.

The small holds 30 ounces and 2 pounds is 32 ounces.

                      

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Canister Inserts

QUESTION…

Someone mentioned that there were plastic insert they found that work in the Canister Baskets.

Does anyone remember where they found them and what brand they were?

ANSWER…

From: Senior Director Barb Arnold

 

Walmart has them!  They are from Better Homes and Garden.  Perfect fit!

10c; 7.5c; and 4.5c.  Cost is $6.44, $5.97. and $4.97.  I have them, and they seem like they were designed specifically for our baskets!!

 

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Product Line Integration

From: kim krempel 

Our retired Wrought Iron large pasta bowl holder works wonderfully with our Flameware!!!

 

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Birthday Basket Idea

How about using our sweet Birthday Basket Set not only as a great vessel for a gift card, jewelry, candy/cookies, or cash for friends or relatives ….

but also for a newborn baby gift? Baby's footprints in white paint would look darling on the bottom of the lid!

---

Idea for Flameware Pizza Stone

From: Manager Lori Reidenhour 

Sent: Saturday, August 11, 2012 9:10 AM
Subject: 15 + Ways to make a Fruit Pizza

If you are looking for fun ways to use your new Flameware Pizza Stone...try some of these.  Let me know what you try!

15+ Ways To Make A Fruit Pizza

Here’s a fun treat that couldn’t be easier to make! Fruit pizzas are a highlight at potlucks and picnics, bridal and baby showers or make it as a special dessert for your family “just because”. The crust varies depending on the recipe but it’s typically either a homemade dough made from scratch or cans of refrigerated cookie dough (a box of cookie mix can be used too). The “sauce” is usually softened cream cheese but there are a few other options too, and then it’s all topped off with colorful sliced fresh or canned fruit. Sometimes a sweet glaze is used but try drizzling melted chocolate over top for an extra tasty treat.

Here is a collection of recipes that I’ve handpicked from around the ‘net, so many ideas and they’re all sure to impress, have fun!

By bettycrocker.com

1. Spring Fruit: Ingredients include Betty Crocker sugar cookie mix, butter or margarine, an egg, whipping cream, cream cheese frosting and assorted fresh fruit. From Betty Crocker.
2. Strawberry: Ingredients include a package of cream cheese, chilled unsalted butter, baking mix (ie. Bisquick), honey, granulated sugar, lemon zest (or pure lemon extract), hulled, sliced strawberries, white or dark chocolate for a drizzled garnish. From One Ordinary Day.
3. With Heavy Whipping Cream As The “Sauce”: Ingredients include refrigerated sugar cookie dough, sugar, cornstarch, orange juice, lemon juice, softened cream cheese, milk, grated orange peel, heavy whipping cream, halved fresh strawberries, thinly sliced peach, sliced banana, thinly sliced apple and fresh blueberries. From Taste of Home.
4. Mom’s: Homemade crust, ingredients include cream cheese (at room temperature), sugar, milk, assorted fresh fruit and chopped pecans. From Fly Through Our Window.
5. Dessert Style: The crust is a homemade cottage cheese pastry that is very rich and tender (and low in saturated fat!). Ingredients include raspberry sauce, diced pineapple, diced kiwi fruit, dried strawberries or dried cranberries and a block of white chocolate (to drizzle over top). From Eating Well.
6. Crescent Dough Crust: Made with refrigerated crescent roll dough, cream cheese, sugar, pineapple tidbits, strawberries, blueberries, kiwi, bananas and cornstarch. Juice from the pineapples is thickened with the cornstarch to make a drizzle glaze. From Controlling My Chaos.
7. Topped With Apricot Glaze: Made with a homemade crust, ingredients include softened cream cheese, confectioners’ sugar, heavy whipping cream (for the filling) and topped with assorted fresh fruit. Features an optional glaze using apricot preserves or orange marmalade. From Blue Jean Gourmet.
8. Mini Pizzas: Ingredients include refrigerated sugar cookies, softened cream cheese, frozen limeade concentrate, powdered sugar, fresh fruit (blueberries, strawberries and kiwifruit), powdered sugar (optional). From Pillsbury.
9. With Cookie Dough Crust: Ingredients include refrigerated sliceable sugar cookies (sliced),  Philadelphia  cream cheese (softened), sugar, vanilla, assorted fruit, apricot preserves and water. From Kraft Foods.
10. Fruit Tart Dessert: Ingredients include a package of sugar cookie mix, finely chopped almonds, softened cream cheese, confectioners’ sugar, almond extract, frozen raspberries (thawed), granulated sugar, kiwi fruit slices and strawberry slices. From The Savory Notebook.
11. Giant Size: Made with a homemade cookie crust, topped with cream cheese, white sugar, vanilla extract, sliced strawberries, sliced kiwi, halved blackberries and a thinly sliced mango. From Two Fat Als.
12. With Streusel Topping: Made with a homemade sweet roll dough and features a streusel topping, fruit topping is sliced peaches, apples or prune plums. From Seasonal  Ontario  Food.
13. With Marmalade Glaze: Ingredients include sugar cookie dough, softened cream cheese, almond, lemon or orange extract, fresh fruit and orange marmalade. From Paula Deen at Food Network.
14. With Cookie Crust & Caramel Sauce: Ingredients include refrigerated sugar-cookie dough, cream cheese, marshmallow creme, sliced fruit (hulled strawberries, kiwis, banana, cored pineapple, etc.) and warmed caramel sauce. From Epicurious.
15. Tortilla Crust: The crust for these is a fajita-size flour tortilla, ingredients include seedless raspberry all-fruit jam, part-skim ricotta cheese, raspberries, blackberries, strawberries and blueberries. From Whole Living.
16. Sweet Blueberry Dessert: Made with a homemade crust, ingredients include blueberry pie filling, chopped pecans or almonds and topped with sweetened whipped cream (optional). From Land O’Lakes.
17. With Homemade Glaze: Made with a homemade cookie crust, softened cream cheese, confectioner’s sugar, vanilla, assorted fruit and topped with a homemade glaze. From The Baking Beauties.
18. Chocolate Minis: Ingredients include softened butter, sugar, an egg yolk, vanilla, all-purpose flour, unsweetened cocoa, chocolate frosting and cut-up fresh fruit (kiwis, strawberries, bananas, raspberries, etc.). From Land O’Lakes.
19. With Puff Pastry: Ingredients include Pepperidge Farm puff pastry sheets (thawed), vanilla instant pudding and pie filling mix, milk, assorted fresh fruit. From  Campbell ’s Kitchen.