Healthy Dessert Pizza! Yum!

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Monday, I gave you a tutorial on "How to make great pizzas on your gas grill". Today, to round out your party, I am giving you a tutorial on Sweet pizza! Kids will love this as well as adults! 

This dessert pizza is going to have your family and friends clapping and cheering for more! It resembles a pizza in so much as it's round, has some type of crust and is finished with toppings, other than that, it's a dessert for sure. I wouldn't mention it in Italy or try to get a slice of it in New York, but that doesn't mean that it's not absolutely delicious! Give it a try!

Pizza! Made on your gas barbeque!!

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When I tell people that one of the best things you can put on your grill is a pizza I get a lot of blank stares. It seems a lot harder than it really is and the results will leave you turning you noses up at fast food pizzas forever. Pizza is fun to make outside and chances are that grill in your backyard is the perfect tool for making the perfect pizza. 
  
All pizzas start with the dough. With a little bit of effort, my dough can easily be mastered. However, if you don't have time or are intimidated by working with yeast, call your local pizza place and see if they will sell you some of their dough. In some areas you can buy refrigerated dough, but the tube kind is not so good. If you use a heavy, bready, prebaked, vacumn packed pizza crust...it just won't be the same.
Here is the recipe for the dough I make, I like it as it has a little wheat in it, but not enough to make the dough tuff.

Gone to the DOGS!! Pup Cake recipe!

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Happy Birthday! left, Moose, Bandit, Beemer and Bentley.

  Bentley, Bandit and Moose have the same Mother and Father, however, Moose is one year older than the two litter mates.  They share a birthday. I have made some pup healthy treats in the past, but,  hadn't made up my own recipe until now. The pups loved this carrot cake, even our resident picky eater, Beemer!! I made a pup healthy cake, easy and you can refrigerate or freeze for a later date!

Making a Birthday cake for your dog can seem like a daunting task. Dogs cannot eat all the things we can and they have limitations on sweets as well. Finding the perfect mix between healthy and yummy this cake will please the most finicky pup!

A Taste of Enchantment! Southwest Chopped Salad!

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 We enjoy the cuisine of the Southwestern United States known to be popular in the southwestern United States, the west coast and state of California. It comprises a fusion of recipes for foods that might have been eaten by Spanish colonial settlers, cowboys, Native Americans and Mexicans throughout the post- Colombian era; there is however, a great diversity in this kind of cuisine throughout the Southwestern states. Wee Bear and I just love it!

Southwestern cuisine is similar to Mexican cuisine, but, often involves larger cuts of meat, and less use of tripe, brain and other parts not considered as desirable in the United States. Like Mexican cuisine, it is also known for its use of spices (particularly the chile, or chili pepper) and accompaniment with beans (frijoles), cooked in a variety of manners. Note that "chili" generally refers to a thick stew or soup prepared with beans and meat, while "chile" refers to to the peppers that grow in this region and have been eaten for thousands of years by native people.

I took classes to learn more about this cuisine from Barbara Fenzl, who is owner of Les Gourmettes Cooking School in Phoenix, Arizona, and author of three cookbooks (one collaborated with Jacques Pepin) focused on the cuisine of the Southwest. She hosted a PBS television series, Savor the Southwest, which aired in over 90 cities! She also teaches at La Combe en Perigord in southern France, Rancho La Puerta in Mexico, and the Spa at Lake Austin in Texas. I was thrilled that she came to Desert Mountain (my community in Scottsdale) to teach on several occasions! I will be featuring some of my Southwestern recipes in future blogs, let me know if you enjoy!

 My friend Ruth grew up in the southwest, is an accomplished home chef, and a successful career woman. She has opened up my eyes to many southwestern dishes that are delicious and eye appealing, over the years. This is a salad she created for us one evening, a few months ago. It is soooo tasty, I asked her if she would share the recipe with me, so that I could recreate and share with my viewers! It is easy to make and oh so Delicious! Don't you just love all the colors!!

Meatless Monday! Parsely Ravioli!

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Won ton wrappers make a great substitute for homemade pasta, so you can whip up these tasty ravioli on a weeknight. They're made with flat-leaf parsley, also called Italian parsley, which tastes much more robust than the curly variety. Parsley is a great source of vitamins A, C, and K, so use it generously, as this recipe does.

Parsley Ravioli
adapted from Sunset

Cookie Dough + Cheesecake = umm, yes please!

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Another creation from Sweet One's Sweet Shop!

I came across this recipe while surfing the blogosphere. I am not a huge cheesecake fan but the flavor profile/combination intrigued me! It came out delicious and had just the right amount of cookie dough and cheesecake. This was so easy to make...I think you need to get into the kitchen and make this immediately!

Recipe adapted from www.brandysbaking.com

Skewer your 4th with this!!

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 Happy 4th of July! We're so grateful to live in this great Country and to celebrate the birth of our Nation. On this day we thank our servicemen and women who are fighting for our freedom and keeping our country safe. Many of us celebrate our Nation’s birth filled with family gatherings, picnics, barbecues, parades, and showing a great emphasis on the American tradition of Freedom. The most common symbol of Independence Day is the American flag, but other symbols include the Statue of Liberty on Ellis Island in New York harbor and Macy’s fireworks display viewed all over the United States. Most of us display the American flag outside our home or buildings. My family and friends will be with us for the annual celebration of our independence! I will see you again on Friday!

  July is upon us, the Summer is really heating up in most areas in our country. I’m sure you, like most people are preparing your menu for this July 4th for family and friend cookouts. That means grilling hamburgers, hot dogs, ribs, steaks, chicken, Mom's potato salad, corn on the cob and veggie's. Mmmmmmm Mmmmmm, I can't wait, my mouth is watering just writing this! Today I am offering a method of grilling kabobs. What about BOB? No, I said KABOB!!!! Okay, I've got your attention!!

I love kabobs, but, am frequently disappointed when when the meat is over cooked. Over the years I have had mixed success trying to come up with the perfect combination of flavors and fire. Too often my attempts ended with beef that's either chalky with black spots or practically incinerated with the red raw center. And the vegetables? These usually turn out torched on the outside and crunchy on the inside. I have been determined to nail a foolproof approach to putting some great flavor into the beef and achieving nicely browned, tender-firm vegetables at the same time. Here is what I have found to be the epitome of perfectly done kabobs!! Enjoy!