Pizza on the Barbeque

 

Doesn't this just look scrumptious?!!

 

It tasted as scrumptious as it looked.

 

I was visiting my folks the beginning of August

 and my sister-in-law Kristine cooked us this delicious pizza.

She cooked it on the barbeque.

That was a first for me.

 

 

The recipe for the crust came from her Kitchen Aid recipe book.

 Kristine felt it was a little too thick to have for the barbeque.

(I liked it)

 

 

Hopefully you can read this well.

 

 

Start with pizza sauce.

The nice thing about making your own pizza is you can put whatever you want

and how much you want.

 

 

One of the keys to a good pizza is LOTS of cheese.

 

 

Starting to melt...mmmm!

 

 

Melting over!

The temperature should be 350 degrees and cook for approximately 3-5 minutes.

This was in for almost 20 minutes and you can see

 that the edge of the crust is getting dark.

 

 

Can you smell it?

 

 

Two slices of this pizza was enough for me.

Very filling,

and very tasty!

I did eat it with a fork and knife.

Had to.

It was too sloppy.

A good kind of sloppy!

 

 

Sitting here with my sister and my brother-in-law.

 

 

It's a long weekend here in Canada

and in the US as well.

Having one last summer party?

This is a great idea.

Pizza and wings?

 

Have a wonderful weekend whatever you do.

I'm going on a Day Trip with a friend of mine on Saturday.

I'll share pictures next week.

 

Blessings,

 

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Delicious Lemon Squares

 

These lemon bars are truly delicious!

I found the recipe in an issue of the Daytripping magazine.

The "newspaper" magazine is just what the title says.

I've taken it with me on many a road trip.

The recipe comes from the kitchen of Mary Jane MacVicar.

 

 

I used a different recipe for the bottom of the bars, than what the original recipe called for.

(My version included in recipe below)

Not sure you want to hear the reason why.

I was going to make another recipe that included coconut.

HOWEVER, upon opening the jar to scoop out some coconut there were

wee wee little creepy crawlers crawling all amongst the coconut.

Ewwwwww!!!!!!

Dumped the whole jar in the garbage.

You probably wished I didn't say that.

I had already baked the bottom so now I needed a different top.

 

 This recipe will fit a 9" x 13" baking dish.

The base of the squares are baked first for 10-12 minutes.

 

 

 Combine the ingredients for the topping and then put back in the oven for 20-25 minutes.

 

 

 Sift with icing sugar and cut into squares when cooled.

Click here to print a copy of the recipe.

 

 

Lemon is so refreshing.

These squares are better enjoyed when you take little nibble bites.

 

 

I've been adding lemon pieces to my water.

So refreshing!

The colour is so cheery!

 

 

Summer is not over yet!

If you have a function to go to,

or company coming,

this is sure to be a hit.

 

I'm sure you'll enjoy them as much as I and the ladies at WLC did.

 

Blessings on your day today!

 

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Healthy Zucchini Muffins

 

I was visiting my folks last weekend and my sister-in-law

gave me two large zucchinis from her garden when I left.

So this weekend, I started searching for some recipes.

 

 

I cut it in thirds and then cut them in half and scooped out the seeds with a spoon.

It's easier to hold in your hand for shredding.

I don't have a machine to do this for me,

so my arm gets a workout.

This large zucchini produced 6 1/2 cups of shredded zucchini,

so I was able to make three different recipes.

 

 

These muffins are DELICIOUS and I found them at

Don't Waste the Crumbs blog.

You can print the recipe out there as well.

Not only do you have to shred zucchini, you have to shred an apple and a carrot.

Your arm might be a tad sore, but it won't be too sore to pick up a muffin to eat.

 

 

I didn't use muffin cups.

I didn't want to chance them sticking to the paper.

You know how that can be.

Kinda wrecks your muffin.

I just buttered the muffin tins and they came out perfectly.

This recipe made 20 muffins.

The only change I made was using one cup of white flour instead of oat flour,

and I used whole wheat flour.

I baked them at 350 degrees for 18 minutes.

You can also make them into loaves.

The recipe also calls for honey and maple syrup,

which I love.

Of course they taste the best warmed with a tad bit of butter.

You won't be disappointed.

 

 

This is Maddy.

I have my outdoor chair pads in a bag that I keep inside cause we don't have a storage box outside.

I didn't even know she was in there until I had to get something from the floor,

and my eyes were on the same level.

Good thing I didn't throw something on top of her!

Isn't that so cute though!

Just had to share.

She makes me smile.

 

Have the best day!

 

Blessings,

 

 

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Summer Berry Custard Squares

I found this recipe in the House and Home (Canadian) magazine.

A co-worker had given me a stack of them to read.

Well, I don't know about you, but I don't read magazines...I browse through them.

And this recipe caught my browsing eye.

It's strawberry season here in Ontario, so I made this recipe for the women's home where I volunteer.

They are easy to make and quite delicious.

Even my husband liked them and he is not too keen on sweets.

 

You'll need 1 1/2 cups diced strawberries

and

1 cup raspberries

To get the full recipe and print it, click HERE.

 The recipe calls for a 9" square baking pan, which could yield 16 squares.

I needed a bit more than 16 squares, so I used a 9 x 13" glass baking dish.

I also made these changes.

I used the same amount of crust as it does make a lot.

I used a full quart of strawberries

and two pints of raspberries.

(I almost threw in some frozen blueberries)

I doubled the amounts for the filling.

It worked great.

There is no "custard" pudding in this recipe, but the filling is just like a custard.

Two-thirds of the crust mixture goes on the bottom, with the remainder sprinkled on top.

The bottom crust is baked at 350 degrees for 15 minutes.

I always bake a few minutes less that the recommended time.

(Better safe than sorry!) 

 

I found the top of the crust didn't get browned much, so I put the broiler on high just

for a few minutes. (I didn't want to burn the rest of the recipe.) 

The recipe comes from a bakery in Toronto, called, The Sweet Escape Patisserie.

(The Sweet Escape Distillery)

They keep in an airtight container up to five days refrigerated.

The perfect summer treat to share with friends.

They will ask for the recipe.

When a reader of the House and Home magazine asked for the recipe,

the chef was willing to share her secret.

I'm glad she shared her recipe.

It is not difficult to make,

And they are delicious!!

 

Blessings to you!

 

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 Best of the Weekend

Easy Vegetable Chowder

It has been so horribly cold lately!

Once that cold gets in my bones, it's hard to get it to leave.

I actually hope I'll get a hot flush so I can get warm.

Can you believe that?

No one ever asks for a hot flush.

Well if a hot flush doesn't help, then some good chowder should!

At least it warms one part of your body!

 

I know there are lots of recipes out there,

so I thought I'd share mine.

 

I found this recipe online on 2/19/01.

That's the date on my printed copy.

But I added some ingredients from other recipes to come up with my very own.

 And it got two thumbs up tonight at dinner.

1. Fry up some bacon and or sausage

2. Save some of the drippings and sauté the onion, celery, carrots, and garlic

3. Transfer to a saucepan and add the diced potatoes, and water

4. When the potatoes are tender, add the milk and when heated,

mash them by hand and then add the corn and peas

Add: salt, pepper, Italian seasoning, basil, parsley, or anything else you think would work.

The added seasonings really add flavour to the soup.

(You mash the potatoes with the potato masher)

Add in the bacon.

You can continue to cook it in the saucepan on the stove

or transfer it to a crockpot.

(This is great if you want to cook earlier and you don't have to worry about it burning.)

I put it on high until there was some movement happening and then I reduced it to low.

When you're ready to serve you can embellish each bowl

with some shredded cheese and bits of bacon.

A few weeks ago, I had a friend over for lunch and made the same soup.

I served it with cornbread.

Tonight we had homemade bread from the bread maker.

This was my son's plate.

He was hungry.

He ate it all too.

Sometimes he can't finish what's on his plate because, you know the old saying,

"His eyes were bigger than his stomach"

This is my darling husband chuckling at me taking pictures while we were eating.

Just for that he's gets blogged!

 

Click here to print my version of the recipe.

I managed to find the original source and you can click here to print as well.

 

Serve with your favourite bread.

It is truly delicious!

 

Blessings,

 

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