Grilled Pizza

This is one thing our family LOVES to do during the summer.  We will every once in awhile do it during the fall/winter, but it is always cooking in the summer.  We have done with family and friends and they have all loved it.  Most of them have never heard of it or even tried it till enjoying it with us.  Fun food activity. They are so filling. This recipe is measurements that we use for our family of 5 and it is perfect.  If needing more, obviously add to it.

Grilled Pizza

1 refrigerated pizza crust

1 small jar pizza sauce

vegetable oil 

shredded cheese

toppings of choice

On a plate, pour about 1 1/2 teaspoons vegetable oil and smear around.  Pull chunk of dough off and stretch to desired pizza size. "Dip" both sides in oil. Bake one side till cooked, and then flip over and put on desired toppings. Keep grill closed till cheese is melted and pizza is done.

Root Beer Float Cupcakes

I made these for my nephews birthday.  They are yummy and they kind of taste just like a Root Beer Float!  The kids loved them and they are something totally different.

Root Beer Float Cupcakes with Fluffy Root Beer Cream Frosting

Cupcakes

23 flat bottom ice cream cones

2 1/3 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup butter or margarine ~ softened

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla

2/3 cup root beer ~ brand of choice (measure liquid only - not foam)

Fluffy Root Beer Cream Frosting

3/4 cup sugar

3/4 cup packed brown sugar

1/3 cup cold root beer

1/4 teaspoon cream of tartar

dash of salt

2 egg whites

1 teaspoon vanilla

In medium bowl, mix flour, baking powder, and salt.  Set aside.  In a large mixing bowl, beat butter with electric mixer on medium for 30 seconds.  Gradually add 1 1/4 cups sugar.  When well mixed, add in eggs, one at a time.  Beat in 1 teaspoon vanilla.  On low speed, alternate adding flour mixture and 2/3 cups root beer.  beat until blended. 

Divide batter evenly among cupcake liners.  Fill each with a scant 1/4 cup batter. 

Bake at 350 degrees for 20-25 minutes, or until golden brown and toothpick inserted into center come out clean.  Cool completely. 

In a heavy 3-quart saucepan, mix all frosting ingredients EXCEPT vanilla.  Beat with mixer on high for 1 minute, scraping constantly.  Place over low heat.  Beat on high speed for about 10 minutes, or until stiff peaks form.  Remove from heat and add 1 teaspoon vanilla.  Beat on high for 2 minutes or until fluffy. 

Frost cupcakes and decorate to desire. 

Decorating ideas:

Crush up root beer candies and sprinkle over top

Cut straws and poke into cupcake to make it look like a drink

Chocolate Whip Cupcakes

In honor of the 4th of July, we made these fun cupcakes to take a BBQ that we had.  They are amazing.  The cupcakes are so moist and the whip frosting is seriously the best out there.  Sadly, I can share the whip frosting recipe ... It's a secret.  Sorry folks!  But you can use any type of frosting that you love and it will work.

Chocolate Whip Cupcakes

2 cups all purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 cup hot water

2/3 cup unsweetened baking cocoa

2/3 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

In medium bowl, mix flour, baking soda, salt and baking powder; set aside.  In a small bowl, mix hot water and cocoa until cocoa is dissolved; set aside. 

In a large mixing bowl, beat shortening with electric mixer on medium for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating well after addition.  Beat for 2 minutes longer.  Add in eggs, one at a time, beating well after each addition.  Beat in 1 teaspoon vanilla.  On low speed, alternate adding flour mixer (about 1/3 at a time) and cocoa mixture (about a 1/2 at at time), beating until just blended. 

Divide batter evenly among cupcake cups.  Fill each about two-thirds full.

Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean.  Cool for 5 minutes then remove from cupcake pans to cooling rack.  Cool completely for about 30 minutes. 

Once full cooled, frost with desired frosting and decorate!

Streusel Topped Strawberry-Rhubarb Cupcakes

I thoughts these were fun.  My daughters and I made these. They are so moist, filling and pop with the different shades of red/pink.  You can also make these with out the Rhubarb if you chose.  They are still good with just the strawberry.

Streusel Topped Strawberry-Rhubarb Cupcakes

Streusel

1/2 cup all purpose flour

3 tablespoons sugar

1/4 cup butter or margarine

Cupcake

14-15 fresh starberries

1/4 cup milk

2 3/4 cups all purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

 3/4 cup shortening

1 1/2 cups sugar

5 egg whites

2 1/2 teaspoons vanilla

12 drops red food coloring

1 cup rhubarb ~ finely chopped

Strawberry Whip Frosting

3/4 cup whipping cream 

2-3 fresh strawberries ~ mashed (equals 2 tablespoons)

In blender, place 4 strawberries (with out stems) and milk.  Cover and puree for about 30 seconds or until almost smooth.  Masure liquid; should equal 1 1/4 cups.  Set aside. 

(If it does not equal amount, puree additional berries.)

In small mixing bowl, mix 2 3/4 cups flour, baking powder, and salt. Set aside.  In large mixing bowl, beat shortening with electric mixer on medium for about 30 seconds.  Gradually add 1 1/2 cups sugar, about 1/3 cup at a time.  Beat well after each addition.  Beat  for 2 minutes longer. A dd in egg whites, one at a time, beating well after each addition.  Beat in vanilla and food coloring. 

On low speed, alternate adding flour mixture (about a 1/3 at a time) and strawberry mixture (about 1/2 at a time), beating just until blended.  Stir in rhubarb. 

Divide batter evenly among cupcake cups, filling each about two-thirds full.  In a small mixer bowl, mix streusel ingredients together with a fork. Sprinkle each cupcake with about 2 teaspoons streusel topping; press lightly into batter. 

Bake at 350 degrees for 18-20 minutes, or until toothpick inserted into center comes out clean.  Cool for about 5 minutes, and remove cupcake from pans to cooling rack.  Cool completely for about 30 minutes. 

In a chilled small owl, beat whipping cream with electric mixer on high until stiff peaks form.  Fold in mashed strawberries.  Either pipe frosting onto cupcakes or spread frosting on to cupcakes. 

(You can garnish with sliced strawberries and/or sprinkled powdered sugar.)

Grasshopper Cake

This is a total refreshing dessert.  My hubby loves grasshopper ice cream/shakes.  I came across this recipe in a book that I have and knew we had to try it.  It has just the perfect amount of mint in it.  We made this and it was a huge hit with everyone.

Grasshopper Cake

2 1/4 cups all purpose flour

1 2/3 cups sugar

2/3 cup shortening

1 cup milk

1/4 cup white creme de menthe

3 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon vanilla

5 egg whites

1 jar (6 oz) fudge topping

3 tablespoons white creme de menthe

4 drops green food coloring

1 (8 oz.) whip topping ~ thawed

In a large mixing bowl, beat flour, sugar, shortening, milk, 1/4 cup creme de menthe, baking powder, salt, and vanilla with electric mixer.  Beat on low for 30 seconds, scraping sides of bowl constantly.  Beat on high for 2 minutes, scraping bowl occasionally.  Beat in egg whites on high 2 minutes, scraping occasionally.  Pour cake batter into greased and flours 9x13 baking pan. 

Bake at 350 degrees for 40 -45 minutes, or until cake springs back when touched or toothpick inserted into center comes out clean. Cool completely for about 1 hour. 

Spread fudge topping over cake (you can heat it up a little to make it softer to spread). Carefully fold 3 tablespoons creme de menth and food coloring into whipped topping.  Spread over fudge topping.  Store covered and in refrigerate. 

Substitutes:

If you don't have Creme de menthe or don't feel comfortable buying it, there are a couple different things you can do in place of it.  You can use whole milk and peppermint extract or half & half with peppermint extract. Liquid measurements are the same as recipe calls and then just add 2-3 drops of extract.  

If ever needing Green Creme de menth, just add food coloring.

*Creme de menthe is a liquor that is very common in baking. It is found in Andes Mints, anything Grasshopper, a variety of Mint Chocolate, etc.

Stawberry Lime Smoothie

My mother in law introduced me to these and they are totally a favorite of mine.  They are one of the easiest drinks/desserts you could do on short notice or just for something different.  Plus, as we all know ... Lime is a huge favorite of mine.  I have never had anything with lime that I didn't like. 

Strawberry Lime Smoothies

1 pint lime sherbet ~ softened

1 can (6oz) frozen limeade ~ thawed

1 cup strawberries ~ cut

2-3 cups milk 

Blend together ice cream and milk.  Add in limeade and strawberries, blend till well mixed. 

How simple is that!?  The more limeade you put in, the stronger the lime is.  You can add more strawberries if you want the strawberries to power the flavor more.

Beef Burrito Skillet

This is good just as is, but is even better in a hard taco shell or even a tortilla.  There are so many things you can do with this recipe.  You can add any topping you like to spice it up a little.  It is quick which makes it perfect for these busy summer.

Beef Burrito Skillet

1 lbs ground beef

1 envelop taco seasoning

1 can (19 oz.) kidney beans ~ drained and rinsed

1 cup salsa

1 cup water

4 (6 inch) flour tortialls ~ cut into 1 1/2 inch stripes

1 cup shredded cheese ~ of choice

1/3 cup sour cream 

1/3 cup green onions ~ chopped

Brown hamburger in large skillet.  Drain grease and add taco seasoning, beans, salsa and water.  Stir together.  Bring to a boil and reduce heat to medium-low.  Simmer for about 5 minutes.  

Stir in tortillas strips and top with cheese.  Cover and let stand for about 5 minutes or until cheese is completely melted.  Top with sour cream and onions, along with any other topping choices. 

Other topping options: 

Chopped Olives

Black Beans

Green salsa

Crushed Tortillas Chips

Chopped Avocado

Shredded Lettuce

Chopped/Sliced Tomatoes

Chopped Onion