Friday, June 25, 2010

Grill Dough

By: Kristin Pan 
"Great during the summer. Can assemble with favorite toppings and cook right on the grill! You may use whole wheat flour in this recipe if you prefer."
Original Recipe Yield 2 -10-inch rounds
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 tablespoon olive oil
  • 2 tablespoons cornmeal for dusting
  • 3/4 cup warm water (110 degrees F/45 degrees C)


  1. Proof yeast in warm water.
  2. In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
  3. Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
  4. Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.


Thursday, June 24, 2010

A new twist on popsicles......

 It's starting to scorch outside so I figure a cool treat would be a good thing! Here's some cute and delicious twists on an old favorite from Nick's Parent Connect

Frozen Watermelon Pops


  • 1 watermelon
  • Craft sticks or popsicle sticks
  • Foil
  • Cookie sheet
Cut the watermelon in half. Reserve one side for the "pop holder."

Cut thick ring slices (about ½-inch thick) of watermelon. Use a cookie cutter to cut out shapes from the watermelon slices.

Insert the craft sticks into the watermelon shapes, taking care not to poke it through.

Place on foil lined cookie sheet and freeze for a few hours.

Stick the watermelon pops in the remaining half of the watermelon to serve.

Thanks to The Hungry Housewife

Banana Split Pops

  • ⅓ cup strawberry topping
  • ½ ripe but firm banana (cut crosswise) for each pop
  • 1½ cups strawberry ice cream
  • ⅓ cup pineapple topping
  • 1½ cups vanilla ice cream
  • ⅓ cup chocolate fudge
  • 1½ cups chocolate ice cream
  • Whipped cream
  • ¼ cup chopped walnuts
  • 6-8 maraschino cherries
  • 6-8 paper cups
  • 6-8 popsicle sticks

Divide the strawberry topping among the paper cup molds. Stick the banana halves onto the pop sticks and place in the molds. Freeze for 1 hour.

Top with the strawberry ice cream and the pineapple topping, packing the ice cream and topping around the bananas to hide them. Freeze for 1 hour.

Top with the vanilla ice cream and the chocolate fudge. Add the chocolate ice cream. Freeze for 6 hours.

Peel off and discard the paper cups. Top each pop with whipped cream, walnuts, and a cherry. Enjoy your banana split on a stick! 

Provided by Krystina Castella
Author of Pops!
© Krystina Castella 2008 

Friday, June 11, 2010

Salsa Chicken Burrito Filling...Yum!

I'm thinking this might be a great dinner for this weekend!

Salsa Chicken Burrito Filling

"Quick, easy burrito/taco filling that is delicious and freezes great! I serve this with tortillas, shredded Cheddar cheese and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don't want a mess at the table."
Prep Time:
5 Min
Cook Time:
30 Min
Ready In:
35 Min
Original Recipe Yield 4 servings


  • 2 skinless, boneless chicken breast halves
  • 1 (4 ounce) can tomato sauce
  • 1/4 cup salsa
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • hot sauce to taste


Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.) 

And it was like All Recipes was reading my mind because they suggested this to go with my dinner!


 by: Katherine  

"I have been asked by everyone, 'How do you make your margaritas?' Everyone says I make the best. I like them, maybe you will too."
Prep Time:
5 Min
Ready In:
5 Min


  • 1 (6 ounce) can frozen limeade concentrate
  • 6 fluid ounces tequila
  • 2 fluid ounces triple sec


Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve. 

Tuesday, June 8, 2010

Pick a Fruit Ice TW style!

Choose a Fruit via Site Impressions
submitted by Jennifer

Free Clip Art Illustration of a Lime Slice. Click Here to Get Free Images at Clipart


1/3 cup sugar
1 cup warm water
1 1/2 cups fresh or frozen unsweetened strawberries or rasberries (thawed if frozen) or 1 1/2 cups fresh orange sections (5 to 7 medium oranges) or two 11-ounce cans mandarin orange sections, drained
2 tablespoons lemon juice
Fresh strawberries (optional)
Fresh mint (optional)

Stir sugar into water until dissolved. Combine sugar mixture, desired fruit, and lemon juice in a blender container or food processor bowl. Cover and blend or process until mixture is nearly smooth. Pour into a 9x5x3-inch loaf pan. Cover and reeze for 4-5 hours or until almost firm.

Transfer frozen mixture to a chilled large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until fluffy. Return fruit mixture to loaf pan. Cover and freeze for 6 hours or until firm.

Before serving, let the frozen mixture stand about 20 minutes at room temperature. To serve, use an ice-cream scoop to scrape along the ice to form a mound. If desired, garnish each serving with a fresh strawberry and a sprig of fresh mint. Makes 6 servings.

Serve them in this:

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