I was talking to a friend on the 4th of July and we were discussing what our plans were for later in the day. He indicated that he would be having a few friends over for a bbq. We both agreed that on the 4th of July grilling is the only way to go. It is the American thing to do! He mentioned that he would be grilling up classic hamburgers and hotdogs. When he asked what we were having I told him we would be grilling pizza. He sort of laughed a that idea and told me that was not an Independence Day food, and that pizza was not American! Little did he know we were making American Grilled Pizza that evening. This is for you Mike.
American Grilled Pizza (serves 4)
1 Package Pepperoni (this is part of the “red”)
1 1/2 Cups Pizza Sauce (this is part of the “red”)
2 Cups Mozzarella Cheese (this is the “white”)
2 Packages Jiffy Pizza Mix (prepared as directed with 5-10 drops of blue food coloring added in for the “blue”)
Non-Stick Cooking Spray
First, heat your grill to 350 and spray generously with non-stick cooking spray. Place your dough on a floured cookie sheet and roll out to desired size and thickness (we did about 1/4 inch thick). Gently transfer your dough to the grill, it will probably change shape as you move it but that is okay. Spread on your sauce, and add your other toppings before closing the lid. Check your pizza in about 4-5 minutes. They cook surprisingly fast. Check the bottom of the pizza every couple of minutes and remove from the grill when it is nice and brown.
In this photo, you’ll see that my kids also wanted black olives. And truthfully, you can make this anytime of year and add whatever topping you like. It is simple and delicious.
And here are the kids doing their own fireworks show….
Usually, I try to post recipes before holidays to try to give ideas about what to make for the upcoming meals. But this recipe I didn’t learn about until Mother’s day, so better late than never. My daughter surprised me on Mother’s day by making this delicious dessert. Just like the rest of the recipes on our site, these are easy!
Cherry Mother’s Day Dessert
1 Package Thawed Puff Pastry
1 Can Cherry Pie Filling(Or any other flavor you like)
2 Tbs Melted Butter
Pre-heat the oven to 350. Carefully unfold the puff pastry dough and use a cookie cutter(my daughter used a heart-shaped cutter) and cut out as many as you can. Next, spoon the pie filling on half the puff pastry shapes and cover with your remaining shapes. The amount this recipe will make depends on the size of your cookie cutter. Now brush the top of the puff pastry with the melted butter. Place all the puff pastries on a cookies sheet and bake for 10-15 minutes until the tops are slightly brown.
When we have a holiday family gathering I usually volunteer to bring a potato dish and end up making holiday mashed potatoes. But the nice thing about being in charge of the potatoes is that there is a whole variety of things you can make with potatoes. This year, for Easter, I did something a little different and it turned out great. This recipe made enough for six adult and two kids.
6-8 Large Red Potatoes(cut into 1 inch cubes with the peels left on)
1 Can Cream of Mushroom Soup
1 Can Cream of Potato Soup
2 Tsp Onion Powder
2 Tsp Garlic Powder
1 Cup Heavy Whipping Cream
1/2 Cup Shredded Parmesan Cheese
First,preheat the oven to 375. Next, evenly place all the cubed potatoes into a large baking dish(13×9). In a separate mixing bowl, mix together the soups, onion powder, garlic powder, and whipping cream. Mix until well blended. Next, pour the soup mixture over the potatoes and sprinkle the Parmesan cheese over the top. Cover and bake at for 45 minutes then bake uncovered for an additional 15 minutes.
This really is a simple recipe and the dish was empty by the time dinner was finished!
This is a very simple way to make an Alfredo sauce. I always think this recipe should be more difficult but really it is this simple and it is great over all kinds of pasta. You can add seafood, chicken, or vegetables and make a complete meal. This is something that our family doesn’t indulge in very often but it is definitely a favorite!
Easy Alfredo Sauce
1 Pint Heavy Whipping Cream
1/4 Cup Flour
2 Tsp Minced Garlic
1 Tsp Onion Powder
1/4 Cup Butter
1 1/2 Cups Shredded Parmesan
First, melt the butter in a medium sauce pan with the minced garlic and onion powder. Simmer over low heat for about 3 minutes before adding the whipping cream. Stir continuously over medium-low heat for approximately 10 minutes. Next, slowly stir in the flour with a whisk until well blended. Add the Parmesan cheese and continue to stir until the cheese is melted. Finally, serve over your favorite pasta.
Over the weekend we were looking for an easy appetizer to make with what we had in the kitchen. We decided to make Sausage Puffs. We had a package of puff pastry in the freezer and we had the rest of the ingredients in the kitchen. We were able to put this together quickly once our puff pastry was thawed.
1 Package Puff Pastry(thawed)
2 oz Fresh Spinach
1/2 Lb. Mild Italian Sausage(browned and drained)
2 oz Crumbled Feta Cheese
2 oz Cream Cheese
1 Tbs. Minced Garlic
1 oz Shredded Parmesan
First, pre-heat the oven to 325 degrees. Next, unroll the puff pastry(you should have 2 sheets) and cut it into 6 rectangles(each about the shape of a deck of cards). Then spray a muffin tin(one that holds 12) with non-stick cooking spray. Place your puff pastry rectangles in the muffin tin(you should have 12 pieces of puff pastry)and press them to the bottom of the tin so they can hold the filling. Next, place a few pieces of spinach in the bottom of each puff pastry. Next, layer in a little sausage, a few crumbles of feta, a dab of cream cheese, and a few pieces of garlic. Now, pinch the tops of the puff pastry closed by bringing each corner to the middle and pinching the seams together. Finally, sprinkle the tops with the Parmesan cheese. Bake uncovered for 25-30 minutes until the tops brown slightly.
This recipe make 12, but they are very filling because they end up being pretty good size. My kids liked to help with these and I let them each fill their own. When the timer went off, they were both anxiously awaiting their own creations!
Here is a recipe for another Superbowl Sunday favorite. Whenever I make Hot Crab Artichoke Dip is always one of the first things to disappear. It tastes great and it is easy to make.
Hot Crab Artichoke Dip
8 oz Cream Cheese
3/4 Cup Mayonnaise
1 Cup Shredded Parmesan
8 oz Lump Crab Meat
10 oz Marinated Artichoke Hearts(drained and diced)
2 Tsp Garlic Powder
First, pre-heat the oven to 350 degrees. Next, mix together the cream cheese, mayonnaise, garlic powder, and 1/2 cup of the shredded Parmesan. Now, slowly add the crab meat and artichoke hearts. Spread mixture in a glass baking dish(I use a glass pie plate) and sprinkle the remaining Parmesan over the top. Bake for approximately 25 minutes, or until the dip is bubbling and the Parmesan is slightly browned on top. Remove from the oven and serve hot with tortilla chips or crackers.