Fruit Pizza

For our Fourth of July celebration!  

**I doubled the sugar cookie recipe and baked it for 15-17 minutes, so it was slightly undercooked which gave it a delicious chewy texture.**

Sugar Cookie Crust:

3/4 cup sugar

1 1/4 cups flour

1/4 teaspoon baking powder

1/2 cup butter, softened

1 teaspoon vanilla extract

1 large egg

Cream Cheese Frosting:

12 ounces cream cheese, softened

1/4 cup butter, softened

1 teaspoon vanilla

1 1/4 cup powdered sugar

Fruit Toppings:

7-10 strawberries, sliced

5-6 kiwi's, sliced

1 mango, sliced

1/2 cup blueberries

1 small bunch of grapes, halves

Make the Sugar Cookie Crust: 

Mix the butter, sugar, egg, and vanilla until well combined.  Add flour, baking powder, and salt.  Mix until combined.  Wrap in plastic wrap and chill the dough for 30 minutes.

Preheat the oven to 350 degrees.  Grease a 14-inch pizza pan or round baking stone, or line with parchment. (I lined my pan with parchment for easy release on to my serving platter which is silicone pizza serving round).   Roll the chilled dough onto it, leaving some space around the edge.  Bake for 12 minutes (using single cookie dough recipe).   Allow it to cool.

Make the Cream Cheese Frosting:

Using an electric mixer, combine the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.  Spread over the cooled cookie crust and chill again to firm up the frosting.

Top with fruit!  

Adapted from www.pinchofyum.com

Greek Chicken Bowls

Kerry made these recently for a Sunday night dinner and I could have eaten two bowls.  Isaac grilled the chicken.  So fresh and delicious.  Serve with warm pita.  

Ingredients:

Grilled Lemon Oregano Greek Chicken

2 lbs. chicken breasts

1/3 cup olive oil

1/4 cup fresh lemon juice

1 tablespoon red wine vinegar

1/4 cup plain greek yogurt

2 teaspoons salt

1 teaspoon pepper

Toppings:

1-2 cucumbers, peeled and sliced

2 cups grape tomatoes

1/2 red onion, sliced

3/4 cup Kalamata olives

1 cup Feta cheese, crumbled

Tzatziki Sauce 

Tzatziki Sauce

1 1/2 cups plain greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon red wine vinegar

1 teaspoon salt

3 garlic cloves, minced or 1/2 teaspoon garlic powder

1 tablespoon fresh dill (chopped)

1 cucumber, peeled and grated, squeeze excess liquid with a paper towel

Tzatkini Sauce 

Instructions:

Place all marinade ingredients and chicken in a large gallon size ziplock bag or bowl.  Let marinate for at least 30 minutes.

To grill chicken:  Preheat grill to medium heat.   Brush grill with oil to prevent sticking.  Place chicken on the grill and cook for approximately 5-6 minutes per side, depending on the thickness of the chicken.  The internal temperature of the chicken should reach 165 degrees. Remove chicken from grill and let rest for 5 minutes.  Cut into slices.

To saute chicken:  Heat large skillet over medium-high heat.  Cook for 4 - 5 minutes per side, depending go the thickness of the chicken breast.  Let rest for 5 minutes and then cut into slices.

To make tzatziki sauce:  Stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings.  Squeeze the cucumber to remove excess water before adding to the rest of the ingredients.  

To make Greek Yogurt Bowls:

     Place sliced chicken, tomatoes, cucumbers, red onion, feta cheese, kalamata olives in a low sided bowl.  Drizzle with tzatziki sauce.

From www.modernhoney.com

Best and Easy Fried Rice

Customize with your favorite add in's, shrimp, chicken, pork, beef, etc.  

I use frozen uncooked peeled and deveined shrimp for this recipe.  Let them thaw under cold water.  Saute for several minutes in olive oil until opaque.  Cut into small pieces and set aside.

Can also add chopped onion (green and/or white), 3 cloves garlic, minced, 2 teaspoons oyster sauce.

Ingredients:

3 tablespoons butter, divided

2 eggs, whisked

2 medium carrots, peeled and diced

2 stalks celery, diced

1/2 cup frozen peas

salt and black pepper

4 cups cooked and chilled rice (use short-grain "sushi" rice)

3-4 tablespoons soy sauce

1/2 teaspoon sesame oil

Instructions:

Heat 1/2 tablespoon of butter in large saute pan or wok pan over medium-high heat until melted.  Add egg and cook until scrambled, stirring occasionally.  Remove egg and transfer it to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted.  Add carrots, celery, and peas and season with a generous pinch of salt and pepper. 

Saute for about 5 minutes until vegetables are soft.  Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted.  Immediately add the rice and soy sauce and stir until combined.  

Continue stirring for an additional 3 minutes to fry the rice.  Then add in the eggs and stir to combine.  Add in the shrimp just enough to get them warm.  Stir in sesame oil until combined.

Adapted from www.gimmesomeoven.com

Irish Soda Bread

Perfect for St. Patrick's Day, this moist bread is full of dried currants.  Serve warm or at room temperature.  Great toasted!  

Ingredients:

4 cups all purpose flour, plus extra for currants

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold, unsalted butter, cut into 1/2 inch dice

1 3/4 cups cold buttermilk, shaken

1 extra large egg, lightly beaten

1 teaspoon grated orange zest

1 cup dried currants

Preheat the oven to 375 degrees.  Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup.  With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.  Combine the currants with 1 tablespoon of flour and mix into the dough.  It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf.  Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.  

Bake for 45 - 55 minutes, or until a cake tester comes out clean.  When you tap the loaf, it will have a hollow sound.

Cool on a baking rack.

*adapted from Ina Garten

Milwaukee Mud Pie - the 2020 Maman Bake-Off Winner

Christine won the 2020 Maman Bake-Off (her third trophy) for this delicious Milwaukee Mud Pie, a recipe from Honeypie in Milwaukee, WI  

Crust: 
3 cups Oreo cookie crumbs (from about one 14.3 ounce package)
1 tablespoon sugar
5 tablespoons butter, melted

Ingredients:
6 tablespoons (3/4 stick) butter (divided)
1 3/4 cups chopped dark chocolate or semi-sweet chocolate chips (divided)
6 eggs, room temperature
1 1/2 cups sugar (divided)
1 tablespoon plus 2 teaspoons vanilla extract (divided)
1 1/2 teaspoons salt (divided)
4 egg yolks
3 tablespoons cornstarch
2 1/2 cups whole milk
3/4 cups crushed Oreos
2 cups heavy whipping cream, whipped

Preparation:

Preheat oven to 325 degrees.

Prepare crust. (Instructions at the end of recipe)

Make fudge base:
In heavy-bottom medium-size pan, melt 4 tablespoons butter and 1 1/4 cups chocolate chips.  Let cool slightly.

In a medium bowl, beat the 6 whole eggs, 1 cup sugar, 1 tablespoon vanilla and 1 teaspoon salt on high speed 6 minutes or until frothy.  Fold in cooled chocolate mixture and pour into the prepared crust.  Bake in preheated oven 18 minutes or until base is set but still jiggly.  Remove from oven and let cool.  Cover in plastic wrap and refrigerate 2 - 3 hours before assembling.

For chocolate cream layer:  
In a large nonreactive saucepan, whisk together remaining 1/2 cup sugar, 1/2 teaspoon salt and the 4 egg yolks until smooth and glossy.  Add cornstarch and whisk until smooth.  Pour in milk and whisk together.  Place saucepan over high heat.  Stir constantly until cream filling thickens and bubbles.  Remove from heat and stir in remaining 2 tablespoons butter, remaining 1/2 cup chocolate chips and remaining 2 teaspoons vanilla.  Continue stirring until butter is melted.  Set aside.

To assemble:
Remove fudge base from refrigerator.  Spread a small amount of the chocolate cream filling over the top of the fudge base.  Sprinkle all but a few of the cookies over the cream filling.  Top with the remaining cream filling.  Top the filling layer with whipped cream, then decorate with reserved cookie crumbs.

Crust:
Preheat oven to 350 degrees.

Combine ingredients and pat firmly into bottom and up sides of an 11 inch pie pan.  Bake in preheated oven for 6 minutes.

Ham and Cheese Sliders

To have a snack for the our family's late arrival flight, this was the perfect snack that kids and adults would enjoy.  There are many ham and cheese slider recipes but this one was simple enough with not a lot of ingredients for picky eaters.  You could substitute turkey for the ham.  I bought Boar's Head deli meat and cheese and had them slice it thin for sandwiches.  My photo shows 14 because I had an extra 2 pack of Hawaiian Rolls and just decided to use them also.  The pan that I use is a perfect fit.  It's a 12 x 8 rectangle pan.

12 King's Hawaiian Rolls 

1/4 cup salted butter, melted

1/2 teaspoon garlic salt

1/2 teaspoon Italian seasoning

6 slices sharp cheddar cheese (sliced thin for sandwiches)

12 slices honey baked ham (sliced thin for sandwiches)

6 slices provolone cheese (sliced thin for sandwiches)

In a small bowl, mix together the melted butter, garlic salt and Italian seasoning. 

Split your rolls in half, place the bottom half in the baking dish.

Top the buns with the cheddar cheese slices, follow with a layer of ham slices and then the final layer of provolone cheese slices.

Place the top half of the buns on top and brush the top of the rolls with the melted butter mixture.

Cover the dish with foil and bake for 15 minutes at 350 degrees or until the cheese is hot an bubbly.

Remove foil, and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown).

Remove from the oven, slice and serve!

Raisin Scones

I love making scones and my husband loves eating scones, of any flavor.  Ina Garten's recipe is the best, this time I added Sunkist raisins (not the jumbo ones).  I made a simple glaze because my husband likes scones with a glaze (recipe below and drizzled on the cooled scones).  

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins
1 extra-large egg beaten with 2 tablespoons milk, for egg wash

Preheat oven to 400 degrees.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment.

Blend in the cold butter at the lowest speed and mix until the butter is in 
pea-sized pieces.

Combine the eggs and heavy cream and quickly add to the flour/butter mixture.  Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly.  The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined.  Flour your hands and a rolling pin and roll the dough out to 3/4 to 1 inch thick.  
You will see lumps of butter in the dough.  Cut into squares with a 4" cutter and then cut in half diagonally to make triangles.  Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar.

Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

  
*I bake and freeze them.

**Simple Glaze:  
   1 1/4 cups powdered sugar
   3 tablespoons milk (more if needed)  
   Mix milk into sugar.  Add more milk, 1 tablespoon at a time, if needed to 
   achieve desired consistency.  Drizzle on desired product.