Grilled Pizza

During the summer time we love to grill.  We probably grill 4 of the 7 days a week (or more) When I found this post on Mel's Kitchen Cafe about grilling pizza, i knew we had to try it.  We have all loved it so much that we have done it several times since!!
I used this dough recipe.
Fast and Easy Dough
3 cups flour, more or less
1 tablespoon honey, heaping
1 tablespoon oil, heaping
1 cup warm water
1 tablespoon yeast
1/2 teaspoon garlic salt
  It is not my most favorite recipe for pizza dough but it is fast and easy and that is always a bonus at our house!  If you click on the link above it gives you step by step instructions on how to grill your pizza. 

I like to cook my crust a little but longer, we like them crispy and it seems to hold together better!!
On our pizza we used:
my own sauce (i canned it last fall, it really is delish)
red onions
and shredded mozzarella cheese
the kids like peperoni and cheese
but really anything would work.  tonight we are trying zucchini, cause really we have a ton!!

Halibut Ceviche

Ceviche is a sort of pico de gallo (fresh salsa) but it also includes a fresh fish (preferably a white fish). The fish is cooked by the acidity of lime juice, so there is no oven necessary. 

My father in-law brought us some Alaskan Halibut from his most recent trip (ya, we're spoiled). I've had ceviche with crab before (which was DELICIOUS) and then found this recipe for the halibut, and thought 'why not.'

It turned out great, and was a huge hit at the family party. - I always have to test out new recipes on them. :)

What you need.... (onion was shy for picture)

Since we are 'cooking' our halibut in lime juice, please please please use FRESH limes! They taste sooo much better, and the acidity is much more potent than the bottled stuff.
Pour the lime juice over the fish and let it sit for at least 20 min. But not too long or the fish will become too rough and mostly taste of limes.
 While halibut is soaking, chop up the veggies and give them a good toss.

1 pound halibut {you can also use tilapia}
8-10 limes {juice of- approximately 1 cup}
1 red onion, chopped
2 tomatoes, chopped and seeded
1 serrano pepper, finely diced and seeded
1/2 cup cilantro chopped
salt to taste

  • Cut halibut to bite-sized pieces and place in shallow dish. 
  • Cover with 1 cup fresh lime juice and set aside for 20-25 minutes. 
  • Meanwhile mix together onion, tomatoes, serrano pepper, cilantro and salt to taste. (halibut can be a bland fish, so it may take quite a bit of salt)
  • Drain lime juice from halibut {discard lime juice}.  
  • Add halibut to the pico-mixture and gently fold together. 
  • Squeeze the juice of 1 more lime on top of cevhiche and mix together. Enjoy! 


Key Lime Swirl Cheesecake Bars

Cheesecake is one of my most favorite desserts!  I am always on the hunt for new recipes to try out!!  This one way a hit!

Key Lime Swirl Cheesecake Bars

2 cups graham crackers
8 tbsp (1 US stick) unsalted butter, melted
Preheat oven to 325 degrees. Line a 10x10 pan with parchment that overhangs the edges. Mix the butter and graham crackers together and press into the bottom of the pan evenly. Bake crust for 5 minutes and allow to cool completely.
2 bricks (8 oz. each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs plus one large egg white
1/2 cup sour cream
1 tsp vanilla
2 tbsp all purpose flour
3/4 cup prepared lime curd, divided (recipe below)

Liquid green food coloring
Liquid yellow food coloring

Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. You will use a few drops of both green and yellow food coloring. Set lime curd aside.
Beat cream cheese and sugar in a large bowl with mixer on medium high speed until smooth. Beat in eggs on low speed, 1 at a time. Beat in sour cream and vanilla, then flour just until blended. Remove 1 cup of batter and reserve. Pour the rest of the batter over the crust.
Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter. Place spoonfuls or dollops of this mixture in no particular fashion on top of the plain cheesecake batter. Dollop the remaining 1/4 cup of lime curd across the previous mixture. Use a skewer to swirl the mixtures together to create a marbleized effect.
Bake for 35 minutes at 325 degrees F. Let cool completely in pan then refrigerate. Lift cheesecake out of the pan with parchment overhang. Cut into bars before serving.

Lime Curd
8 tbsp (1 US. stick) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
1/3 cup plus 4 tbsp. fresh lime juice

Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and yolks one at a time, mixing well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.
Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thickens. Clip a thermometer to the side of the pan and cook until the mixture reaches 170 degrees.
Remove the curd from the heat. Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. Chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Caramel Apple Cream Puff Dessert

I have a ton of apples, so I have been searching for new Apple recipes.  This is one that I found that we all loved!!

For the cream puff layer:
  • 1/2 c. butter or margarine
  • 1 c. water
  • 1 c. flour
  • 1/4 t. salt
  • 4 eggs, slightly beaten
1. Place the butter or margarine and water in a small saucepan. Bring to a rolling boil over high heat. Stir until the butter is completely melted. Remove from heat and immediately add the flour and salt. Stir constantly until the mixture pulls away from the sides of the pan and begins to form a ball. Let sit until room temperature, about 5 minutes.
2. Slowly pour the eggs into the pan while stirring constantly. Stir until smooth. Spread into a greased 13×9 casserole dish. Bake at 400 degrees for 25-30 minutes, until puffed and golden brown all over. Cool
For the caramel apple layer:
  • 1/4 c. butter
  • 1/2 c. sugar
  • 3/4 c. brown sugar
  • 4 red apples, cubed
  • 1/3 c. whole milk or heavy cream
1. In a large skillet or sauce pan, melt the butter with the sugars. Cook for 5 minutes, until thickened. Add the apples and cook for 8-10 minutes, stirring often, until the apples are softened. Remove the apples with a slotted spoon and layer on top of the cream puff base.
2. Cook the caramel mixture another 3 minutes. Slowly stir in the milk or cream and bring to a slow boil. Let boil until thickened to a creamy caramel consistency that coats the back of a spoon, about 5 more minutes. Remove from heat and let sit for 5 minutes. It should thicken a bit more as it stands. Pour over the apples in the casserole dish. Cool completely.
For the creamy layer:
  • 1 3.9 oz. package French vanilla pudding
  • 1 1/2 c. milk
  • 4 oz. cream cheese, softened
  • 1/4 t. cinnamon
1. Combine all ingredients in a mixing bowl and beat until smooth. Spread over the cooled caramel apple layer. Refrigerate at least 2 hours.
For the topping:
  • 1 8 oz. container whipped dairy topping, thawed
  • 1/2 small jar caramel ice cream topping
  • Sliced pecans
1. Spread the whipped topping on top of the pudding layer. Drizzle with the caramel sauce and sprinkle with pecans. Refrigerate until serving.

Chewy Chocolate Peanut Butter Bars

It is no secret how much I love chocolate and peanut butter!  So here is another keeper!!


1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 cup creamy peanut butter
1 14 oz can sweetened condensed milk
1 teaspoon vanilla
3 egg yolks
1 cup Mini (the TINY kind) peanut butter cups

1 can chocolate frosting + 2 TBS peanut butter for topping.

Preheat oven to 350. Line a 9x13 inch pan with foil and spray with non-stick spray.
(i never foil my pan, it works our fine...i find it such a waste of foil.)

Press sugar cookie dough evenly into bottom of the pan and bake for 10 minutes.

While it's baking, mix sweetened condensed milk, egg yolks, vanilla and peanut butter in a medium bowl until smooth. Fold in peanut butter cups. Spoon mixture over crust and spread carefully.

Bake 20-25 minutes or until center is set. Allow to cool on a cooling rack. Peel wrapper off of canned frosting and place uncovered in the microwave. Microwave, stirring every 10 seconds until pourable but still thick. Stir in 2 TBS peanut butter and pour over bars. Spread evenly.

Place in the refrigerator to set. Once firm, remove foil and cut into squares.

Freezer Muffins

Another recipe from a Kitchen Kneads class. This class was about preparing certain food, and then freezing it, making it quick to assemble a meal down the road.

These muffins were pretty simple to make, and made for quick and easy breakfast in the morning. There are many variations you can do (see below) or come up with your own.


  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, softened (1 1/4 sticks)
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain whole milk yogurt
  • Whisk or sift together flour, baking powder, baking soda, and salt.
  • In separate bowl, beat butter and sugar together until fluffy. Add eggs one at a time. Add yogurt.
  • Combine wet and dry ingredients.
  • Add ** extras before freezing.

  • Blueberry muffins: Add 2 cups fresh blueberries (tossed in 1 Tbsp flour)
  • Cranberry-Orange muffins: Add 1 1/2 cup fresh chopped cranberries and 1 tsp grated orange zest.
  • Lemon-Poppy Seed muffins: Add 2 1/2 tsp poppy seed and 1 1/2 tsp grated lemon zest
  • Cinnamon Streusel: Mix together 1/2 cup coarse sugar, 1/4 cup flour, 1/8 cup quick oats, 1/4 cup butter, and 1 1/2 tsp cinnamon. mix with fork, and sprinkle over muffins. (I did this one, and think that the batter may need a little cinnamon as well. That way not all the flavor is just on the top)

To freeze:
  • Spray muffin tin with cooking spray or use silicone cups.
  • Fill each muffin cup 2/3rds full
  • Wrap tightly in plastic wrap and freeze. Once the batter is completely frozen, remove from pan and store in large ziplock freezer bag.
To bake:
  • Adjust over rack to lower middle position.
  • Spray muffin tin with cooking spray or line cups with muffin papers.
  • Place frozen batter into each cup.
  • Bake @ 350 for 15-20 minutes or til done.

Oatmeal Cake

A great cake for any occasion with yummy delicious oatmeal frosting.

  • 1 1/2 cup water, boiling
  • 1 cup oatmeal
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 1/3 cup flour
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • In a bowl, pour boiling water over oatmeal.
  • In a separate bowl, mix everything else together.
  • Then add the the oatmeal/water to the mix.
  • Pour into 9x13 pan. Bake at 350 for 35 minutes.
  •      Mix together-
    •  1 cup melted butter
    • 2 Tbsp Milk
    • 1 cup Brown sugar
    • 1 cup oatmeal (dry)
  • Cook for 1 minute over stove.
  • Spread on cooled cake.
  • Broil for 1-2 minutes. Be careful not to burn.

Barbecue Pulled Chicken

I found this recipe on
I love using the crock pot, because then I don't feel like I did a whole lot to get dinner ready, and can ACTUALLY enjoy my food when I eat it. Yummy delicious food.

  • 1 8-ounce can reduced-sodium tomato sauce
  • 1 4-ounce can chopped green chiles, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard*
  • 1 teaspoon ground chipotle chile
  • 1/2 teaspoon salt
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
* I didn't have dry mustard on hand, so I put a couple squirts of dijon. Still delicious!*
This is a double batch FYI. Had chicken that needed to be used, so I doubled and froze half for another dinner. I just wanted to clarify so you're not confused seeing all that mustard. :)
  • Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  • Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
  • This was great on buns, and I'm sure it would be great over rice, on salads, or regular bread as well.

  • Nutrition: (just meat mix. Choose your bread/bun wisely) 
Per serving: 184 calories; 8 g fat ( 2 g sat , 3 g mono ); 68 mg cholesterol; 8 g carbohydrates; 3 g added sugars; 20 g protein; 1 g fiber; 257 mg sodium; 303 mg potassium.

Heart Attack Bars

Gooey caramel and chocolatey goodness!
Tell yourself it's "kinda" healthy, cuz it has oats. :)
Another family hit.

  • 1 1/2 cup flour
  • 1 1/2 cup old fashion oats
  • 1/4 tsp salt
  • 1 1/2 cup brown sugar, packed
  • 1/2 tsp Baking soda
  • 1 1/8 cup butter, melted
  • 14 oz caramels 
  • 1/3 cup heavy whipping cream
  • 12 oz Milk choc chips (I don't use the whole thing, I like mine more caramely than chocolatey)
  • In large bowl, combine flour, oats, salt, brown sugar, B. soda, and butter.
  • Press 1/2-3/4 of the mix into the bottom of 9x13 pan. Bake at 350 for 10-15 minutes.
  • Melt caramels and cream in sauce pan over low heat.
  • Sprinkle choc chips over baked mix and top with melted caramel mix.
  • Sprinkle remaining cookie mix on top.
  • Bake at 350 for 15 minutes. Cool completely.

Sweet and Sour Chicken

Another great one from a Kitchen Kneads cooking class. This is less than 400 calories! (that's INCLUDING a 1/2 cup of brown rice)

  • 1/2 cup red wine vinegar
  • 1/4 cup rice wine vinegar
  • 1/2 cup sugar
  • 2 Tbsp low sodium soy sauce
  • 1/2 cup pineapple juice (Use canned pineapple, and then add the pineapple at the end if desired)
  • 1 jalapeno, chopped (optional)
  • 1 inch piece fresh ginger, peeled and chopped
  • 2 cups evenly sliced vegetables (I used green and red bell peppers and carrots)
  • 1-2 Tbsp sesame seeds
  • canola oil
  • 1/4 pound snow peas
  • salt and pepper
  • 4 grilled boneless chicken breasts
  • Heat stove to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno, and ginger in a medium sauce pan and cook over high heat until reduced by half, stirring occasionally. If sauce becomes to thick, just add a little water.
  • Strain the sauce through a strainer into a bowl. Briefly saute the vegetable in canola oil and then stir in about half of the sauce along with the peas, sesame seeds, and pepper.

  • Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, while brushing with the sauce. Remove chicken and immediately serve with vegetable mixture, brown rice and any remaining sauce.
  • YUM!

(I didn't use snow peas, and I like extra sauce so I made a bit more)


  • For a QUICK option: use pre-cooked chicken cut into thin slices and toss at the very end with vegetable/sauce mix just until heated through. Serve over rice with extra sauce. Wah-la!
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