Fruit Pizza with a Sugar Cookie Crust

One of my favorite desserts is a fruit pizza.  My recipe uses a soft sugar cookie crust with a creamy vanilla filling.  Top this delectable dessert with your favorite fruit and voila! ~ you’ll have a dessert that will keep you coming back for more!

Give my recipe a try.  I know you’ll love it! 🙂

Fruit Pizza with a Sugar Cookie Crust

DSC_0076

Ingredients:

Cookie Crust:

Note: This dough makes enough for two pizzas, OR one pizza and a dozen sugar cookies, OR you can make two dozen sugar cookies.

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups white, granulated sugar
  • 2 ounces cream cheese
  • 6 tablespoons butter
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
Filling:

*Note: double the following ingredients for the filling if you are making two pizzas

  • 8 ounces cream cheese
  • 1 cup white, granulated sugar
  • 1 large box instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
Topping:
  • Any fruit of your choosing, sliced.
  • For this particular pizza (see the photo), I used:
  • 1 can strawberry pie filling (use only the strawberries, not the thick sauce)
  • 2 cans mandarin slices, drained
  • 1 container fresh blueberries
  • 1 container fresh blackberries
Other items needed:
  • Parchment paper, cut to fit the size of your pizza or baking pan (go to Tips & Things for my instructions on how to cut parchment paper to fit your round baking pan)

Directions:

Make the crust:

In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.

Place the sugar in a large mixing bowl. Break the cream cheese into small pieces then add to the mixing bowl.

Melt the butter; pour into the mixing bowl while still hot. Using a whisk, mix the sugar, cream cheese and butter together until somewhat creamy (the hot butter will melt the cream cheese this is what you want to happen).

Next, add the oil; continue whisking until the mixture is nice and creamy.

Add in the egg, milk, and vanilla extract. Whisk until all ingredients are thoroughly combined and the mixture is smooth and creamy.

Using a spatula or large mixing spoon, fold in the dry ingredients. Stir only to the point where you don’t see any large clumps of the flour mixture.

Line your pizza pan with parchment paper. Using either your fingers or a rolling pin, press the dough onto the parchment paper lined pan, stopping when the dough is about 1 1/2 inches from the edge of the pan. Bake at 350 degrees for 15 minutes or until the crust starts to become very lightly browned. Set the crust aside to cool then top with the filling then fruit.

Make the filling:

In a small mixing bowl, use a hand mixer to beat the cream cheese and sugar together until creamy. Mix in the box of instant vanilla pudding mix. Slowly mix in the milk and vanilla extract. Mix on medium speed until there are no lumps from either the cream cheese or pudding mix. Set aside.

Top the pizza:

Spread the filling on top of the cooled cookie crust. Top with your desired fruit slices. Serve chilled or at room temperature.

DSC_0079

NOTE: DIRECTIONS FOR SUGAR COOKIES:

Make small balls (about the size of a ping pong ball) with the dough. Place onto a parchment paper lined baking sheet about 2 inches apart. Using a small spatula, slightly flatten the balls of dough (don’t flatten too much; the dough will expand during baking). Sprinkle different colored sugar sprinkles on top. Bake at 350 degrees for 13 minutes or until the edges of the cookies start to brown lightly. After baking, leave the cookies on the baking sheet for 5 minutes then remove to a cooking rack to finish cooling.

Sugar Cookies 2

Enjoy!

Hannah’s Teriyaki Burgers

My daughter is quite the budding chef.  She whipped these burgers up from some ingredients she found in the fridge and pantry.  She calls them “Hannah’s Teriyaki Burgers” — I must say, they are yummy! Pair it with a side salad and hot rice and you’ve got yourself a fantastic meal!

HANNAH’S TERIYAKI BURGERS

Teriyaki Burgers

Mix together:

  • 2 pounds lean ground beef
  • 3/4 cup teriyaki sauce (I used Yoshida brand sauce)
  • 1 small bell pepper, diced small
  • 1 medium onion, chopped
  • 1 large egg
  • 2 tablespoons Dashida seasoning
  • 1 teaspoon black pepper
  • 4 large cloves garlic, minced

Directions:

Form into patties and pan-fry over medium-high heat, about 5 minutes on each side (for medium well burgers). These also taste great served on toasted hamburger buns. Makes 14 small or 7 large burgers.

Cheesy Sausage Breakfast Burritos

Cheese, Sausage, Eggs and Hash Browned Potatoes all wrapped in a tortilla…need I say more? 🙂

These burritos are super simple to make.  There really isn’t much prep work since most of the ingredients are already pre-cooked.

Filled with cheese, sausage, cheese, shredded hash brown potatoes, sun-dried tomatoes, cheese, my secret blend of seasonings (shhh…don’t tell anyone), green onions, eggs, and CHEESE (can you tell I love cheese?), this is the perfect way to start your day.  Your belly will be happy, happy, happy after eating this, I guarantee.

Be creative here…the sky’s the limit with all the various types of sausage on the market these days–Chorizos Españot is great in this recipe too!

Just place the ingredients in a large skillet, cook it for a bit, then fill your tortilla, roll, and ENJOY!

This recipe makes about two dozen small burritos (using 8″ tortillas).  Don’t let that number fool you…depending on the person (and how hungry you are), a serving can be about two or three small burritos.

Give my recipe a try…I think you’ll like it. 🙂

Cheesy Sausage Burritos

IMG_1724

Ingredients:

  • 4 tablespoons butter
  • 8 cups frozen, shredded hash brown potatoes
  • Secret seasoning mix (see below)
  • 2 bags pre-cooked breakfast sausage (or substitute with your favorite cooked sausage)
  • 6 eggs
  • 4 tablespoons chopped sun-dried tomatoes
  • 6 stalks green onions, sliced
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Cheddar or Mexican cheese blend
  • 24 super-soft flour tortillas (8-inch)

Secret Seasoning:

Note: This recipe is a fantastic taco seasoning…you won’t need to buy that packaged stuff anymore!  Just add it to browned ground beef along with about a 1/2 cup of water; simmer for a couple of minutes then serve! 🙂

  • 1 1/2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika (I like using smoked paprika)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Accent (optional)
  • 1 teaspoon red pepper flakes (optional)

Directions:

Melt the butter in a large skillet.

IMG_1703

Add the frozen shredded hash brown potatoes.

IMG_1705

Add my secret seasonings (shhh…don’t let my secret out!)  LOL 😀

IMG_1708

Stir to combine.  Keep the heat on medium low.

IMG_1709

Add the cooked sausage.  Stir to combine.

IMG_1710

This is the brand of cooked sausage I use.  Use two bags for this recipe.

IMG_1700

Crack the eggs into a small mixing cup.

IMG_1711

Beat the eggs slightly.

IMG_1712

Make a well in the middle of the pan.

IMG_1715

Pour the eggs into the well.  Turn the heat up slightly.  Let the eggs cook for a couple of minutes then stir it into the potato mixture.  It’s okay to stir the eggs even if they are still wet–it will continue to cook as you finish adding the rest of the ingredients.

IMG_1718

Add the sun-dried tomatoes.  I buy the kind that comes already chopped and packed in oil.  If that’s the kind you use, try not to add too much of the oil it comes in.

IMG_1714 

Stir to combine.

IMG_1719

 

Add the sliced green onions.  Stir to combine.  Cook for a couple of minutes then turn off the heat.

IMG_1720

Place a tortilla on a plate or flat surface.

IMG_1721

Sprinkle both types of cheese in the middle of the tortilla.

IMG_1723

Add about 1/2 cup of the filling over the cheese.

IMG_1724

Fold the bottom half of the tortilla over the filling.

IMG_0330

Fold the sides of the tortilla over, toward the middle.

IMG_0332

Continue rolling over the other half of the tortilla.

IMG_0331

Wrap in aluminum foil.  Refrigerate or freeze any uneaten burritos.  I like wrapping each one in foil because it’s easy to place them on a baking sheet and reheating them in the oven (a toaster oven works well too).  You can’t reheat the burritos this way (in an oven) if they are wrapped in plastic wrap.

IMG_0326

IMG_0333

ENJOY! 🙂

 

Fina’dene’ ~ Chamorro ‘Special Sauce’

Chamorro Special Sauce — that’s what my non-Chamorro friends call fina’denne’, the literal translation of which means made with pepper or donne’, the Chamorro word for hot chili pepper.

Fina’denne’ is a staple in most Chamorro homes.  It’s served with most meals.  Pour it over your freshly steamed rice or over your meat of choice.  It’s sure to enhance your dining pleasure. 🙂

There are many, many ways to prepare fina’denne’.  Soy sauce is usually the main ingredient; however, depending on the type of dish being served, you may choose to use salt instead.  For instance, I prefer a salt-based fina’denne’ over grilled fish, but I love a soy sauce-based fina’denne’ over fried fish.

The acidic ingredient is all up to you as well.  You can use white vinegar, cider vinegar, coconut vinegar, lemon juice or lime juice…it’s all up to you.  My brother, for example, likes only lemon or lime juice in his fina’denne’.  I, on the other hand, like to vary the acid I use depending on what I’m eating.  I mentioned fish above…I like a soy-lemon fina’denne’ with fried fish, and either a salt-lemon or salt-white vinegar fina’denne’ with grilled fish.

I also like using white vinegar when I add tomatoes to my fina’denne.  Tomatoes and vinegar pair really well, you know, like how a vinaigrette dressing goes great with a tomato salad.

Be sure to taste as you go…you might like your fina’denne’ more on the salty side, or you might prefer it a bit more sour (which is how I like it).

I like a 1:1 ratio of soy sauce to vinegar.  My husband prefers his fina’denne’ on the salty side, so when he makes it, he uses a 2:1 ratio of soy sauce to vinegar.  In other words, if I were to make a cup of fina’denne, I’ll use 1/2 cup soy sauce and 1/2 cup vinegar.  My husband, on the other hand, will make his using 1/2 cup soy sauce and 1/4 cup vinegar.

Try making different varieties of fina’denne’ and decide for yourself your personal preference. But by all means, give it a try.  I’m sure you too will love it. 🙂

Fina’denne’

image

Ingredients:

  • Soy sauce, to taste (you can substitute the soy sauce with salt)
  • Vinegar, to taste (you can use any type of vinegar, or you can use lemon or lime juice)

Optional ingredients:

  • Green onions, as much as you like
  • White onions, diced, as much as you like
  • Hot chili peppers, as much as you can stand
  • Cherry tomatoes, diced or sliced
For this batch of fina’denne’, I used:
  • 1/2 cup soy sauce
  • 1/2 cup vinegar
  • 1 jalapeño pepper
  • 2 Serrano chili peppers
  • 4 stalks green onions
  • 1/2 cup cherry tomatoes

Directions: 

In a small bowl, mix together the soy sauce and vinegar (or lemon juice if you prefer).  

image

I like adding hot green chili peppers to my fina’denne’, charring them slightly.  You don’t have to char the peppers, but doing so brings out so much more of the pepper’s flavor.  I grilled these peppers over the flame of my gas stove.  Use a metal skewer to keep the peppers together; it also makes it easier to turn the peppers over to ensure even grilling.

image

My mom and one of my sisters loves using the red, super-hot Thai peppers in their fina’denne’.  Those are great too, but beware!  Those suckers are MOUTH-ON-FIRE H-O-T!!!

red chili peppers

Slice the peppers then add them to the bowl.

image

Add the onions.  I used green onions here, but you can use white or yellow onions too.

image

Add the tomatoes.

image

Stir to combine.

image

Pour over your rice and meat and dig in! ENJOY! 🙂

image

Here’s a great tip:  for fina’denne’ at your fingertips and ready when you want it, buy a plastic squeeze bottle and fill it with fina’denne’, the liquid mixture only.   Squeeze bottles are sold at most grocery stores, but I bought this one at our local Korean store.  Add onions, tomatoes and peppers on the side when you’re ready to serve up your meal.

image

Chicken & Spinach Alfredo Lasagne Roll-ups

I love good pasta.  Two of my favorites are chicken alfredo and lasagne, so how about we combine the two?

This is a rolled version.  I love how easy it is to serve up individual portions — all you have to do is scoop up a roll (or two).  There’s no messy cutting involved here!

To make this dish a bit more nutritious, I added frozen spinach — two entire boxes of it too! Even my daughter (who is an extremely picky eater) scarfed up her dinner, green stuff and all!

Give my recipe a try.  It’s so tasty, I know you’ll love it! 🙂

Chicken & Spinach Alfredo Lasagne Roll-ups

image

Ingredients:

The meat of 1 small roasted chicken
20 lasagne noodles, cooked al dente
2 10-oz packages frozen spinach, thawed and excess water squeezed out
1 15-oz. package shredded Parmesan cheese
2 large eggs
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
4 stalks green onions
2 15-oz containers ricotta cheese
3 jars alfredo sauce
2 cups shredded mozzarella cheese

Directions:

Shred the chicken. I’m all for a bit of convenience here and there so I used a small rotisserie chicken to save time.  Here are the Before and After photos. 🙂

image

image

Place the spinach into a medium sized mixing bowl.

image

Add the Parmesan cheese.

image

Add the eggs.

image

Add the seasonings.

image

Add the green onions.

image

Add the ricotta.

image

Mix all of the ingredients together. (It looks ‘kinda like spinach dip, doesn’t it?) 🙂

image

Lay the noodles on a flat surface.

image

Spread about 4 teaspoons of the spinach mixture onto the noodle.

image

image

Add shredded chicken to the top of the spinach mixture.

image

Roll up the noodle, jelly roll style.

image

Pour alfredo sauce in the pan, just enough to cover the bottom.

image

Place the pasta rolls over the sauce.

image

Pour alfredo sauce over the top of the pasta.

image

This recipe made enough for one 9×13 pan plus a smaller square pan! Yay! There will be enough leftover to pack 4 lunches the the next day!

image

Sprinkle the mozzarella cheese all over the top.

image

Cover with foil and bake at 350 degrees for 30 minutes or until the cheese is melted and bubbly.

image

It’s done!

image

Serve with a slice of garlic toast.  Enjoy!

image

« Older Entries Recent Entries »