Fruit Pizza With Strawberry Cream

Fruit pizza is a great dessert in my opinion. You can use a variety of different fruits, with summer fruits being the best in season. A huge sugar cookie, topped with strawberry cream, then a variety of different fruits sliced like pizza.

Fruit Pizza

For the sugar cookie crust (my own recipe)

2 c. flour
1 egg
2/3 c. granulated sugar
1/4 c. powdered sugar
2/3 c. melted butter
1/2 tsp. vanilla
1 tsp. baking powder
1/4 tsp. salt
2 T. milk
1/2 T. lemon juice

Preheat to 375. In a large bowl, combine butter, egg, sugar and vanilla and mix on medium. Add milk, baking powder and lemon juice and mix as well. Add flour and mix. On a round pizza baking sheet, grease pan and then lay dough in pan and spread. Top with about 1 T. flour and pat down with your hands until spread evenly. Bake for about 8 minutes or until firm. Allow to cool.

For Strawberry Cream Whipped Topping
1 small carton of whipping cream or heavy cream
1/4 c. powdered sugar
Mix on medium to high until set well. Allow to chill in fridge for about 1/2 hour. Then add about 1 c. of strawberry yogurt and mix on medium speed until creamy.
Spread over cooled cookie crust. Then top with your choice of fruits. Suggestions are: kiwi, strawberry, banana, peach, blueberries, raspberries, etc.

Easy Eggrolls

These egg rolls were simple to make and took less then 10 min. to make. Perfect crisp and dipped in the Thai ginger, garlic and chili sauce from the previous recipe. You may use any egg roll recipe, but I used the following:

To make about 4 egg rolls, you will need: (you can make up to 10 egg rolls with the egg roll wraps, so if you want to make more, just use more cabbage, carrots and meat.

1 package of egg roll wraps, available in most produce isles in refrigerated section next to salads and tofu.
1 1/2 c. well chopped cabbage (a food chopper works great for this)
1 large carrot or about 5 baby carrots, chopped fine with cabbage.
2 chicken breasts, cooked
oyster sauce (optional, if you choose to use sauce, follow directions on back of the egg roll wrap recipe)
1/2 c. bean sprouts, chopped
Cooking oil
combine carrots and cabbage together into chopper. Chop chicken into small cubes.
Pull out an egg roll wrap and spoon about 2 T. of cabbage mixture and chicken into wrap. Wet each side of wrap with water and fold like an envelope to pull up to seal tight. Heat oil on medium heat and then place egg roll into oil. Turn sides of egg roll(s) while in heated oil.

Once all crip, place on paper towl and serve. I recommend you use Thai ginger, garlic and chili sauce, plum sauce, sweet and sour sauce or soy sauce.

Thai Ginger, Garlic and Chili Rice Noodles and Chicken With Veggies

Here are a few fact about me. My favorite foods are: 1. Thai Food, 2. Chinese Food, 3. Japanese Food, 4. Mongolian Food and 5. Mexican food. It is definately worth visiting Asia or Mexico just for the food! The nice thing about the Western culture, is many of these ethnic foods are here in our country, available to make in our own kitchens or eat at a restaurant. I am a newbie at learning how to making many Asian dishes, but I am always open on perfecting my cooking skills in that area. This Thai dish is amazingly good with the tender rice noodles and the blended flavors of ginger, garlic and chili. The veggie stir-fry I added along with chicken added protein and fiber as well as nutrition and heartiness to the meal.

To make this meal, you will need:

4 T. of ginger, garlic and chili Thai sauce (found in Asian food isle next to soy sauces).
1 package of rice sticks (" ")
1/2 package of stir-fry (if you can find a Asian blend, that would be ideal)
2. T oil
1/2 c. chopped cilantro
3-4 chicken breast tenders, cut into strips

Begin by boiling water. Add rice sticks and then allow to sit off of heat for about 10 min. Cook chicken and then cut into strips and set aside. Meanwhile add oil to large pan and heat. Add stir fry veggies, cilantro and sauce. Mix in chicken and stir. Once warm and ready, add to rice noodles. Other variations to this meal are: Cooked shrimp (Thai dishes often have shrimp).

Easy Kettle Korn

In a medium to large saucepan, do the following:

1/4 c. oil (veg, canola, olive, ect)
1/8 c. sugar
a pinch of salt or about 1/8 tsp.
Heat the two on medium high until bubbles, then add:
1/4 c. kernals
then put the lid on pan and wait until you hear a popping sound and then lift the pan off heat and shake. Wait until popping subsides. If you don't hear much popping going on, put back on heat until you hear the popping again(only if needed). Enjoy as a snack.

100 Recipes I've Posted!

I have already posted 100 recipes on here. I hope you are enjoying the recipes, or some of them anyway. Hopefully in due time I will reach my 200th recipe and so on. I love to cook, bake and make up creations. My goal is too eat healthy, but still enjoy and embrace my sweet tooth (which is all the time) in all moderation. To check on former recipes, go to the monthly archive on the right and click on month to view recipes. Here are a few of my favorites that I highly recommend:

Top Choices:
Kale and Sausage Soup(From August)Incredibly good.
Bean, Veggie and Lime Dip (from January.
Mango Salsa (January).
Dinner in a Pumpkin (January) I made this during Halloween, but posted it in January).
Hamburger or Turkey Rolls (April)
Cheeseball (January)
Bruschetta (January)

Desserts
Gourmet Cupcakes (March)
Cheesecake Bars and Bites (August)
Chocolate Chip Cookie Cups (January)
The Best Peanut Butter Bars (January)
Cherry Cordial Brownie Cookies (January)

Kale and Sausage Soup (My New Favorite)

The soup simmering in crockpot

I have purchased kale a lot this summer. I don't think many people have the slightest inkling of what to do with kale besides use it as a garnish. It taste awful raw! According to screwtips (food in medicine), "Kale is absolutely rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein." The site also states, "The “Icing on the Kale” are the natural occurring all important phytochemicals sulforaphane and indoles which research suggests may protect against cancer." (screwtips, food in medicine online)

I made up this delicous soup that was so fantastically flavorful you would be suprised at the nutrition. I added turkey sausage and other veggies and even my husband went back for seconds as well as myself. Please make this soup, I promise you will love it!

Please ignore the picture. It taste so much better then it looks on camera, and my camera doesn't take the best of professional looking pictures.

You will need:

6 sausage links or turkey sausage links (cooked on stove and then sliced into peices)
1 whole medium to large potato, peeled and then cubed or chopped
1/2 c. chopped carrots
2 c. chopped raw kale
2 cans of chicken broth
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 c. water

In a crockpot or on the stove combine all ingrediants. Stir and allow to simmer in crockpot for 4-6 hours. On stove, I recommend you cook on medium low heat and just keep your eyeballs out to make sure veggies are tender. Once tender, you are ready to eat!

Berry Cheesecake

If you love and adore cheesecake as much as I do, you will love this summerish, refreshing dessert. I loove the no-bake cheesecakes! To make this, use the former cheesecake recipe from this blog (a few posts down). If you want your cheesecake slightly thicker, You will adapt by adding 3 packages of cream cheese, 1 and 1/2 packet (envelope) of unflavored gelatin, 1 c. sugar, and 1 1/4c. boiling hot water. You can add any berry choice you like. I added fresh blueberries and strawberries and made sure they were extra sweet so I wouldn't have to add additional sugar. I heated the berries on low heat in a sauce pan and then allowed them to cool. I topped the cheesecake with the berries and then endulged in this luxious creation!!