Fruit Pizza (Fruit Tart)

Pizza americaFruit Pizza AThis is a fun and delicious recipe for summer. Having your children or grandkids help is really fun and the results can be quite attractive!  The America one used 2 rolls of sugar dough and white chocolate chips were used for the white rows.  Raspberries were used for the star.

 

             FRUIT PIZZA

1 Roll Pillsbury Sugar Dough
1  8 oz. pkg. of cream cheese
1/4 cup powdered sugar
1 tsp. lemon juice

Oven temperature 375 degrees

4 or 5 fruits of your choice.  Picking fruits in different colors & textures makes it more attractive.

Let Sugar Cookie dough set for about 15 minutes at room temperature. Then spread on ungreased cookie sheet or Pizza pan.

It will spread easily with your hands. If it is a large cookie sheet (like the America one shown) you may need 2 rolls of cookie dough.  Bake dough for about 10 minutes–just turning a light golden color.  COOL dough until it is cool at least 30 minutes. Mix cream cheese, powdered sugar & lemon juice.  Spread carefully over cookie dough.  Arrange your sliced fruit o the cream cheese and refrigerate.

If it is not to be eaten right away, youcan make a glaze for it which adds some flavor and keeps the fruit fresh.  cut in slices and ENJOY!

GLAZE

3/4 cup water
1/2 cup orange juice    

 1/8th cup lemon juice
1 1/2 tbsp. corn starch
1/2 cup sugar

Mix well, cook and bring to a boil.  Put in small pan and bring to boil.  Cook for about 2 minutes, Cool and spread over fruit.  Refrigerate

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6 FAVORITE SUMMER RECIPES

YUMMY PORK MARINADE

1/2 cup cooking or olive oil
1/4 cup soy sauce
1/2 tsp. lemon juice
1/2 tsp. oregano
1/2 cup honey–slightly melted in micro–low
dash pepper

Mix Marinade and pour over meat.  Pierce the meat with a fork
and refrigerate for at least an hour for best flavor.

Pork Chops or Pork Steaks are great for grilling and basting
with this marinade.  Also good fro chicken.  Do NOT save left
left-over marinade if utensils used have touched the meat
and then the marinade.

 

 

With the season of fresh vegetables and outdoor grilling, great easy recipes are a must. I have compiled a few of my favorites to share.

 HEALTHY, QUICK & EASY SALAD DRESSING

The amount of this dressing depends on the size of the salad. For a 2-3 quart bowl this is the amount that we make.

1/4 cup olive oil
1/2 cup of lemon juice (we find the “Real Lemon” brand is the best)
1/2 tsp. of garlic salt

Shake ingredients and pour over salad and toss well. (above ingredients can be altered, depending on your taste). We actually do not measure. We have had more compliments on this simple, refreshing salad dressing than prepared dressings.

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EASY SALMON MARINADE

1/4 cup of water
slightly less than 1/4 cup of Soy sauce
2  Tbls olive oil or vegetable oil
Mix and our over salmon that has been placed in a container. Marinate for about 2-3 hrs before grilling. Sprinkle “McCormick’s Montreal Chicken” spice over marinated salmon before grilling or broiling. DELICIOUS!

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MARINATED VEGETABLES

Any garden vegetables can be used in this delicious marinade. Some favorites are zuccinni or yellow summer squash, cucumbers, green beans, cauliflower and red, yellow or green bell peppers. Cut or slice vegetables into bite size pieces. Mushrooms (halved or quartered are especially good with the vegetables). I try to have the vegetables colorful so I add different shades of vegetables. Vegetables such as green beans or Cauliflower should be blanched (placed in boiling water  for 2 minutes) for better marinade absorption.

1 1/2 cups water
1 cup cider vinegar
1/2 cup cooking oil or olive oil
1 clove garlic–minced
2 tsps. Salt
1 tsp. peppercorns (unground pepper)
1/2 tsp. dried oregano
Fresh cilantro may be added. Experiment with whatever vegetables are available or that you like.  A GREAT PARTY RECIPE!
Combine all ingredients and pour over prepared vegetables. Put in airtight container or marinator that can be turned easily or stir often for marinade to coat all vegetables. IT is GREAT!

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CREATIVE ZUCCHINI BREAD        

After years of gardening and making dozens of loaves of zucchini bread, I decided to get creative.  Everyone loved the “NEW” zucchini breads.  TRY them!      

Basic Zucchini Bread

Combine:
3 Eggs
1 cup oil
1 ¾ cups sugar
2 ½ cups grated zucchini
(not necessary to peel fresh zucchini as long as it is washed)
1 tsp. Vanilla

Combine:
3 1/2 cups flour
1 tsp. Salt
2 tsps. Cinnamon (optional)
1 tsp. Baking soda
¼ tsp. Baking powder

Combine wet and dry ingredients separately. Mix the two together thoroughly and pour into 2 greased and floured bread pans.  Bake at 375 degrees for 35-40 minutes.  Test for doneness by inserting a wooden toothpick in center of bread.  It should come out clean.  Cool bread for about 20 minutes and removes from pans.

CREATIVE VARIATIONS:  Cut back on the amount of zucchini by the amount that you are adding of one of the following: ½ to1 cup of blended peaches, pears, bananas or fruit cocktail. The fruits need to be blended in a blender prior to adding to the wet ingredieants.  You can also add nuts or raisins.

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MARTY’S MAGNIFICIENT BBQ SAUCE

¾ cup catsup
¾ cup water or beer
1 tsp. Paprika
1 tsp. Chili powder
1 tsp salt
½ tsp pepper
2 TBLS Worcestershire sauce
1 Tbl. dried minced onion
* Note: If using sauce for spare ribs, use 2 large sliced onions.

BBQ Sauce may be used on your favorite meats or with pulled pork for sandwiches.

EASY Heart-Shaped Cake and CupCakes

Making Heart Shaped CupCakes

Needed: Cake Mix, Muffin Pan, Paper Liners & glass marbles. 

Using a Muffin pan—line each cup area with a paper Baking Cup.  After preparing your favorite cake mix—fill each baking cup ONLY  1/3rd full.  Then take a regular size glass marble and place between the paper liner and pan.  Continue to fill the cup to 2/3rds full and bake as specified in your recipe.  The marble will cause the liner to indent and make the cupcake appear “heart shaped” after baking.  Frost and decorate when cool.
*(I have done this for years and the kids love it).

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HEART SHAPED CAKE 

Needed:  Cake Mix, 9 inch Round Cake Pan and 9 inch Square Cake Pan.

After mixing Cake Mix, pour batter into greased pans. Follow baking instructions on your mix.  When cakes are baked, let them cool and carefully remove from pans.  Turn your square cake so that it appears as a diamond shape in front of you.  Cut the round cake in half and place each half on the upper corners of the square pan.  You now have a Heart Shaped Cake.  Frost and decorate.

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If you have a heart Shaped Cookie Cutter, use for cutting Sandwiches for the kid’s lunches.

A good Website to go to for Valentines Day History and Ideas:

 

Great, Easy CHILI

GREAT, EASY CHILI

With the cooler or colder weather in many States this time of year–what can be better than a nice big pot of warm, healthy chili?  You can change the type of beans or other ingredients depending on what you like, what you have in your cupboard, and how much you wish to make.  I like to make a big pot so that we can have it for a few days or if you are having company.

My Basic Ingredients:
1-2 lbs of good Ground Beef ( 80-90% fat free)
1 Onion ( chop it or cut in small pieces)
Bell pepper–cut up (optional)
1 can Stewed Tomatoes
1 can Tomato Sauce
1 lg. can Chili Beans
1 lg can Kidney beans
1 small can Black Beans or Pinto Beans (optional)
Spices: Chili Powder, Cumin, minced garlic, salt & hot sauce (optional)

Cook ground beef & onions in large pot just until there is no pink.
Add tomato sauce, stewed tomatoes, cans of beans (rinse out each can with a little water and add to the pot).
Add about 1-2 TBLS of both Cumin & Chili powder. Add minced Garlic (I prefer fresh gralic pressed), 2 tsps. Salt  (as desired)
I add a couple of squirts of hot sauce & then put the bottle on the table for those that at like it really hot!

Cook on medium for at least an hour, strirring occasionally. Sometimes I drop it to Low temp if it starts to boil.
Serve with cornbread or warm bread. Shreaded cheese may be sprinkled on top of each bowl of chili.  ENJOY!  It will last for about 5 days if you use fresh ground beef or you like it so much it is gone!

Holiday Party Punch

HOLIDAY PARTY PUNCH

2 cans frozen cranberry or cranberry-raspberry juice
1 can frozen lemonade
1 bottle 7-UP
( if you wish to add liquor it can be 3/4 cup bourbon, brandy or rum)

Mix juices (I only add about a cup of water, as I add ice when serving) and add liquor and refrigerate before party.  Then pour into punch bowl, adding 1 quart bottle of 7-up.  Add ice or an ice ring.  Garnish with lemon or orange slices.  I added both 3/4 cup brandy and 3/4 cup rum and it was very good.  I usually have one glass bowl with liquor and one without liquor. Very pretty red & delicious.

 

VALENTINE and CHRISTMAS SALAD


VALENTINE  & CHRISTMAS SALAD

Cherry Pie filling   ( 1 can)
1  6 oz. pkg. cherry jello
1 can crushed pineapple (20 0z)
1 can Coke ( not diet)
1 cup pecans in pieces

Put pie filling in pan and heat to bubbling, stirring constantly
Add jello and stir in over heat until it seems dissolved ( about 3 minutes)
Remove from stove and add Crushed Pineapple with juice
Slowly stir in can of Cola–it will be fizzy

When it settles and cools–refrigerate until it is slightly congealed, then stir in pecan pieces.  You can stir it several times before serving.

This is an easy recipe and fun because no one can guess what is in it.  Just be sure you tell people that it contains “nuts” in case there are allergies.  I make it at Christmas and Valentine’s Day and make a Game of having people guess the ingredients!  ALWAYS a hit!

 

Holiday Recipes

CRANBERRY ORANGE JELLED SALAD

Fits into a 9 inch Jel-Ring or in a rectangular pan.

3–3 oz Pkgs. Orange Gelatin
3 cups boiling water to dissolve jello
Add 1 cup of 7 Up, Gingerale or water.
Add 1 cup orange-cranberry relish. Mix well and pour into lightly greased mold.  Refrigerate overnight.  Unmold onto plate and fill center with whipped topping. If using pan, spread whipped topping over top of molded jello.

Orange Cranberry Relish   (great served in bowl by itself)
*This was my kids favorite made either way.

1 pkg.of fresh whole cranberries
2 medium oranges with skins (wash well)
Cut oranges into small pieces  into a blender (you do not have to add all the skin if you do not wish to)
Add cranberries to blender–blend together with 1 cup suger. Let set in refrigerator for several hours.

Vegetable Garden Marinade

Vegetable Marinade is great for all of the summer squashes, cucumbers, cauliflower, green beans, onions, peppers and even mushrooms may be added.  Be creative.

The beans and cauliflower may need to be blanched ( placed in boiling water for 2-3 minutes to soften them some).

1 1/2 cups water
1 cup vinegar
1/2 cup olive or canola oil
1 clove garlic–minced
1  Tbls. salt
1 Tsp. peppercorns ( unground pepper)
1/2 Tsp. Oregano
( sometimes I add cilantro too)

Combine all ingredients and add to vegetables. Put in an air tight container or marinator that can be turned easily to marinate thoroughly.  If you do not have a container –you will need to mix vegetables several times prior to serving.   It is FABULOUS!  It is best if it sets overnight or at least several hrs.

 

 

Lemon Salad Dressing

LEMON SALAD DRESSING

This is a very easy and healthy salad dressing.
Prepare salad with greens and veggies.
Mix about 1/4 cup lemon juice with a little less than 1/4 cup olive oil. Add about a tsp. of garlic salt. Mix well and quickly and pour over salad. Toss well. Serve.