Homemade Pizza HotPockets

My kids love hotpockets so I decided to start making them at home. That way I can fill them with their favorites and make the crust taste mmm mmm good too! I tried several recipes and eventually put together this one from my favorites. These are easy and able to be filled with your favorites. Try em for sleep overs, parties, last minute company.

The original recipe is from pillsbury..I added a few ingredients and the topping for the dough. I also do not lay one sheet of dough on top of the other and slice. I fold the dough over to make pockets instead.



2 cans pillsbury pizza dough
1/4 to 1/2 cup sauce (use your fav marinara, alfredo (for white pizza)or pizza sauce
sliced pepperoni
shredded mozzerella cheese
shredded parmesan cheese
jalepeno peppers diced small (optional)
oregano
melted butter
minced onion, garlic, parmesan
black olives, diced onion,

Grease a cookie sheet. Preheat oven to 375 degrees

Roll out 1 can of dough on floured cookie sheet to a thin rectangle. Cut rectangle in half lengthwise, then cut each half into rectangles.

Brush each rectangle with sauce and add pepperoni,black olives diced small, diced onion mozzerella, parmesan, a sprinkle of oregano and any other toppings you might like.(i love diced jalepenos in mine)

Fold rectangles over into triangle shape and pinch the edges to seal them shut good. Repeat steps above with second can of dough.

Place pockets on cookie sheet and bake in oven about 10 minutes. Remove and brush with melted butter and sprinkle with parmesan, minced onion or garlic or a combination of these. Return to oven and bake until golden about another 5 to 7 minutes.

Serve with marinara or your favorite sauce for dipping

Scrumptious Fruit on the Grill

Recently a friend of mine had a cookout and she served fruit done on the grill. At first I thought Really?? But then I tasted it and was amazed at how delicious it actually was. I came home and looked up some recipes and started trying out different ways to grill it. I put together the fruits I liked best and chose the flavors I liked best to marinade it in and came up with this. My kids love it and its healthy too!

kiwi sliced about 1/4 inch slices
pineapple sliced into rings
starfruit sliced into 1/4 stars
banana skiced in half then the halves in half
apple sliced into rings
peach or nectarine cut in half and then in half again
strawberries sliced in half
(cut off tops..if you take a straw and stick it up thru the bottom of the strawberry and out the top it will remove the hard center without ruining the strawberries shape)
MARINADE OR COATING
3 t olive oil
2 t honey
1 1/2 t orange juice
1 1/2 t lime juice
1 t vanilla or coconut extract (i use 1/2 t each)

Using a handmixer or whisk blend together marinade ingredients

Add fruits and toss gently to completely coat each piece

Grill until crisply tender. Different fruits take different times so watch them carefully. Dont over cook.

I prefer a charcoal grill for this it gives the fruit a better flavor than propane grills but either will work.

Grilled Flank Steak Roll Ups

I live in Miami so basically we can grill all year long. My daughter and I enjoy coming up with new things to do on either our propane or charcoal grills. Both of us prefer the charcoal flavor. This is one we came up with and it soon became a favorite. We usually serve it with Bacon stuffed grilled mushrooms and grilled fruit. Can you say to die for? : )

2 lbs flank steak pounded thin (about 1/2 inch)
whole milk mozzerella cheese shredded
1/2 cup sundried tomatoes mushed up
several cloves of garlic crushed (we love garlic so we use alot)
1/2 cup onion chopped super fine
MARINADE AND RUB
olive oil
mccormicks grill mates montreal steak seasoning

Coat steak with olive oil and season well with Montreal Steak seasoning. Let sit several hours in frig.

Mix tomatoes, garlic and onion together.

Cover steak with a good layer of mozzerella cheese. Then add the tomatoe garlic and onion mix evenly over cheese.

Roll the steak up tightly making sure the stuffing stays even. Tie steak in middle and on both ends to ensure it does not come undone while grilling.

Place steak on heated grill and roll every 5 minutes or so to ensure even cooking. Continue to grill until no blood runs from steak when cut in center.

remove from grill and let sit for about 5 minutes. Cut into slices and serve.

Serve with my butter and onion baked potatoes, grilled fruit and/or grilled onions

Butter and onion Potatos on the grill

Baked potatoes are even more delish when done on the grill. And doing them this way makes sure the flavor is cooked right in!



baking potatoes, washed
butter in slices (dont use margarine)
onion, sliced in rings
salt pepper and garlic powder
tinfoil to wrap them in

Slice each potato in half but dont slice completely thru.

Sprinkle inside of each with salt pepper and garlic powder. Add about 2 or three slices of butter to each and then several rings of onion.

Close potatoes back up and wrap securely in tin foil

Grill for about 30 to 40 minutes depending on size of potatoes. ( a knife should go thru potato easily when cooked thru)

Remove from grill and serve with your favorite toppings like sour creme, bacon and cheese.

You can shorten grilling time by microwaving potatoes a few minutes before filling with butter and onions

Nana's Homemade Peppermints

I remember making these with my Nana when I was just a little girl! Seems like everything yummy back then was made with powdered sugar. : ) You can tint these red and green for Christmas, In pretty pastels for Easter, Red white nad blue for the fourth and well I think you get the picture. You can add a bit of butter flavor instead of the peppermint or along with the peppermint and give them a more buttery mint taste. You can also add wintergreen instead. They are fun to make and fun to eat! A great way to get the kiddies involved! Wrap em up in pretty papers and ribbons or little boxes and use  for favors at parties!

1/3 c light corn syrup
1/4 c butter,softened
4 c sifted powdered sugar
at least 1 t peppermint extract
food coloring
mini cookie cutters (optional

In a small mixing bowl, combine the light corn syrup, butter, and peppermint extract. Beat until well combined. Gradually add 2 cups of the powdered sugar, mixing this well. Stir in as much of the left over powdered sugar as you can mix in by hand Turn out onto a surface lightly coated with a little powdered sugar. Knead in more powdered sugar to make a stiff dough. Now is when you add the food coloring. so divide dough depending on how many colors you want and knead the colors into the dough. Shape the dough into ¾ inch balls. Place on baking sheets lined with waxed paper. Press with a fork. You can dip the fork in powdered sugar to keep it from sticking. Or roll dough out gently and cut with mini cookie cutters. Let dry on sheet.

Meatballs by the campfire

We go camping alot and love to cook on the open fire! These are tasty and pretty simple. A nice change from burgers and dogs!

1 lb ground beef
1 egg
1/4 c bread crumbs (i use progresso)
about a t garlic powder
about 1/4 t pepper
1/4 c water
2 zucchinis cut lengthwise and then sliced across into 1/2 in pieces
2 cups spaghetti sauce (you can use jarred like rago or prego etc)
mozzerella cheese shredded
parmesan cheese, grated
garlic bread, garlic sticks or rolls
onion, sliced thin
green peppers, sliced thin

Mix beef, bread crumbs, egg, water and seasonings together. Shape into about 16 meatballs.

Place equal amounts of meatballs, zucchini, onions, and peppers in center of 4 tinfoil sheets. Pour about a half cup of sauce over each.

Fold short edges of foil over loosely to allow heat to circulate. Now fold other two edges in and seal shut.

Put meatball packets on a grill over hot ash covered coals. Allow to cook about 20 to 30 minutes, or until meatballs are no longer pink in centers and veggies are tender. Be sure to turn the packets once.

When finished unwrap packets, sprinkle with grated cheeses and either serve in the foil "bowls with bread or breadsticks to dip in sauce, or spoon out onto rolls and serve as a sandwich.

Deneece's Frozen Strawberry, Peach, Banana Daquiri

Every now and then my daughter break out my awesome frozen drink blender and come up with odd concoctions lol. This one isnt so odd but wow was it refreshing. You can easily omit the alcohol and add peach juice for a non alcoholic version.

1 lb frozen strawberries in sugar (still frozen)
1 banana (i use a frozen banana because i always have some frozen since my son loves to dip them in chocolate)
1 seagrams escapes peach fuzzy navel wine cooler (or any peach wine cooler, this is just my preference)
1 shot of peach schnapps
1/2 t vanilla
about a handful or so of ice cubes (adding till drink is consistancy you like)

Put the strawberries and banana and wine cooler in blender or frozen drink maker. Blend until fruit is smooth.

Add ice and pulse till smooth. Continue adding until drink is consistancy you like.

Add schnapps and vanilla and pulse till mixed thru.

Pour into a tall glass and garnish with berries, a straw and ENJOY

Mystiks CocoMango Rum

I'm a biker...and I bartended in a biker clubhouse for a long time. Thats where the name Mystik came from. (my road name given to me by the club members) This drink is one I concocted for the ladies and they named it for me..Now I make them everytime we take our Key Largo mini Vaca's and we enjoy them while sitting by the bay!

 

parrot bay mango rum
parrot bay pineapple rum
parrot bay coconut rum
mango nectar (comes in cans or cartons near the juices)
pineapple juice
coconut soda
ice
frozen mango, frozen coconut, and frozen pineapple (optional but this is what i use instead of ice or along with ice)

For one drink: In a blender or frozen drink maker. Add 1/2 cup pineapple juice and 1/2 cup mango juice. Add 1/2 shot of each rum.
2
Add handful of ice cubes and blend until ice is crushed, adding more ice until drink is smooth and icy. I like mine thick. You can also add frozen mango and frozen pineapple and frozen coconut instead of or in combination with the ice. Makes it more fruity. I use the frozen fruit for a less watered down drink

Angel Torte with Chocolate Coffee Filling

The coffee in this cake is optional. I usually only use it when I want to "fancy it up" a little for special occasions lol. You can change it up some by adding a bit of red food color to the cool whip before frosting, and decorate the cake with fresh strawberries, or add "clouds" of cool whip and decorate with berries. If I am using the coffee I usually just decorate the top with some chocolate shavings. Either way you make it its a lite decadent cake and its easy to make.

CAKE
1 prepared 9 inch angelfood cake, either store bought or your favorite recipe
1 container of cool whip whipped topping (8oz)
FILLING
1 bag of semi sweet chocolate chips (6 oz)
3/4 c sour cream (room temp)
2 teaspoons black coffee (optional)
1 1/4 t vanilla extract
DECORATIONS
berries or chocolate shavings

Melt chocolate in microwave, at 15 second intervals, stirring between each time.

To melted chocolate add sour cream and stir until smooth.

Stir in vanilla and coffee if using it. Let cool about ten minutes or until the mixture thickens a bit.

Split the cake horizontally into three layers. Place bottom layer on cake plate and spread it with half the chocolate mixture. Add second layer to this and spread that with remaining mixture. Add last layer of cake to the top of this.

Spread whipped topping over top and sides of cake. Refrigerate cake for at least 1 hour. Decorate cake with berries, or chocolate shavings before serving.

Artesan Bread Pizza

Brittney and i got creative one night with stuff we had on hand. My mom had just brought home a fresh loaf of artesan sesame bread and we decided to use it to make pizza. Turned out to be better than any pizza I have ever had!

PIZZA CRUST
1 loaf of rectanglular artisan bread (i used sesame and omg it was delish)
SAUCE
1 can tomato sauce
1 can diced tomatoes
garlic powder, salt, pepper, parmesan cheese, minced onion, complete seasoning
TOPPING
mozzerella cheese
garlic powder
onion, diced small
bell pepper, sliced thin (i used yellow)
salt, pepper, complete seasoning, parmesan cheese
OLIVE OIL AND GARLIC POWDER FOR CRUST



Prepare Crust: Slice artesan bread in half so that the top and bottom are seperated. Place both sides on baking sheet or pizza tray with crust side down.

Brush bread with olive oil

and sprinkle all the way to edges with garlic powder.

Prepare sauce: In saucepan empty can of tomatoes and can of sauce.Add onions. Add all seasonings tasting till it is to your liking. Add parmesan cheese and heat thru on low temp. Remove from heat

Make the Pizza: Ladle sauce onto pizza and spread to edges.

Sprinkle with Parmesan Cheese. Add Mozzerella Cheese to cover entire pizza.

Sprinkle more paremsan over the mozzerella. Season cheese with salt, pepper, garlic powder and complete seasoning. Lay pepper strips on top of cheese and sprinkle again lightly with parmesan.

Bake in preheated 400 degree oven till cheese is melted and crust is crisp.

You can add any toppings you prefer and make it your own. I think the sesame bread really made the pizza. It really was incredibly delish!

Chocolate Peanut Butter Krispy Treats

Nana made peanut butter rice krispy treats all the time! This is a different approach to hers using cocoa krispies! The kids love em!

Chocolate Peanut Butter Krispy Treats


3 tablespoons butter (do not use the tub spread)
marshmallows (i used 20 jumbo but you can use 40 regular)
1/2 cup peanut butter (i throw in an additional tablespoon)
6 cups chocolate rice krispies cereal
milk chocolate morsels (i use ghirardellis)

Melt butter in large saucepan on low heat.

Add marshmellows and stir constantly until soft.

Add peanut butter and stir into marshmallow and butter mix with rubber spatula. Continue stirring until marshmellows are completely melted.

Remove from heat and add chocolate rice krispies. Fold together until completely covered.

Spread into a pan coated with non stick cooking spray. (I used two round pans to make pie like slices)

Allow to cool completely.

Cut into squares or pie slices when cooled and set.

Place chocolate morsels in a glass measuring cup and microwave on high for 1 minute. Remove and stir until cup is no longer hot. Chocolate should be smooth and creamy. Using a spoon drizzle chocolate over the top of treats. YUM so easy and YUMMY

Bite Size Apple Pies

My son was in the mood for apple pie tonight, but i wasn't in the mood to make homemade pie crust. Sooo I pulled out the Phyllo shells and got to making him some apple pies : ) Needless to say he ate 5 in a row lol. And the left over filling too : )

Bite Size Apple Pies 



3 large mcintosh apples (i won't substitute the kind)
cinnamon and sugar mix (i used 1/2 a cereal bowl lol i didnt measure it)
3 t corn starch
lemon juice
about a tablespoon of butter
20 mini fillo shells (mine came 15 in a package)
melted butter and additional cinnamon and sugar

Prepare Apples: Peel and core apples. Cut apples into small pieces (1/2 inch chunks). Put them in a small glass baking dish. Sprinkle with lemon juice.

Put cinnamon and sugar mix in a small bowl. Add 3 Tablespoons of corn starch. Mix together well being sure to break up any "chunky" pieces of corn starch.

Pour cinnamon mixture over the top of the apples.

Toss apples to completely coat. It will be wet and sticky now. Make sure there is no dry mix left on bottom of baking pan.

Dot the top of apples with small pieces of butter.

Place apples in oven and bake at 350 for about 15 minutes or until apples are soft but not mushy.

Remove from oven and allow to cool completely. Juice will thicken while cooling. Every now and then fold apples thru juice.

Prepare Fillo Shells: When apples are completely cooled. Take fillo shells from the box.

Heat a small amount of butter in microwave.

Turn fillow shells upside down and brush each with butter lightly, then sprinkle lightly with cinnamon and sugar, immediately after brushing with butter.

Turn shells back over and arrange on serving platter or dishes.

Fill each shell with apple mixture and sprinkle with plain granola if desired (i did half with and half without)

I refrigerated mine for about an hour then since my family likes their apple pie cold.

You can also put a very small dollop of cool whip on them before serving.

Pepper Jack Steak and Cheese Subs

These subs are easy to make and so incredibly tasty! If I do say so myself lol

Pepper Jack Steak and Cheese Subs


sub rolls (i used cuban)
chipotle ranch dressing
your favorite steak cooked (i actually used shaved roast beef)
pepperjack cheese
provolone cheese
bacon cooked crisp (about three or four slices per sub)
green peppers (sliced thin)
onion (sliced thin)
salt, pepper, garlic powder

Put peppers and onions in pan with hot oil. Season well with salt pepper and garlic powder. Cook till crisply tender. Drain and set aside.

Slice sub rolls leaving them connected just a bit. Put on a baking sheet. Put a good amount of chipotle ranch dressing on the bottom half of each roll. Top with a healthy layer of steak or beef. Split a slice of pepper jack cheese and top off the meat with this. Add another layer of meat. Add 3 or 4 slices of crisp bacon to each sub. Spoon peppers and onions on top of this. Now split a slice of provolone in half and top the sub off with it.

Put baking tray with subs into a preheated 400 degree oven. Bake until heated thru, cheese is melted and bun is slightly toasted.

Nana's Super Cheesy Lasagna

Nana made the best lasagna ever! And even though I can buy it ready made in the freezer section for half the price it costs to make it lol I just cant do it! This lasagna is so incredibly yummy ! Serve with a watercress salad and some cuban bread and your family will adore you!

Nana's Super Cheesy Lasagna

2 boxes lasagna noodles, cooked al dente and drained and seperated

                your favorite red sauce (if i am making it last minute i use hunts spaghetti sauces mixed together..2 cans of each garlic and onion, garlic and herb, sausage, garlic and basil,four cheese)

                1-32oz container of ricotta cheese and 1/2 of another

                2 blocks of muenster cheese

                3-16 oz bags of shredded whole milk mozzerella

                parmesian and romano cheeses grated

                1-2 eggs

                salt pepper and oregano

                3 lbs ground beef, chuck or sirloin

                salt pepper garlic powder minced onion cumin all seasoning and badia complete seasoning

Put ground meat in a large fry pan on medium heat and season with all ingredients except oregano. Include just a dash of cumin and some parmesian and romano cheeses. Cook till browned thru and add seasoning to taste.

In a bowl place ricotta and egg, sprinkle with salt pepper and oregano. In seperate bowl shred muenster cheese.

In large roasting pan add a few ladles of sauce, then layer lasagna noodles one over lapping the other a bit until bottom is covered.

Top this with a thin layer of sauce,sprinkle with ground meat mixture, add ricotta cheese by teaspoonfuls about an inch apart from each other, now add a layer of shredded mozzerella and a layer of shredded muenster.Now sprinkle with romano and parmesian, top with a drizzling of sauce over entire layer.

Repeat with another layer of noodles, meat and cheeses as before. continue to top of pan ending with a layer of noodles followed sauce and then grated cheeses (top layer wont have ricotta or meat)

Like I said my pan is huge and I get five layers. You will have to experiment with a smaller pan and may quite possibly get two lasagnas : ) But hey its freezable.

Cover with tented tinfoil and place on a baking sheet to catch sauce and cheese that spills over, place in preheated oven (350 degrees) I usually bake mine for about an hour (Bake till sauce is bubbly and cheese is melted)

Serve with my watercress salad and some garlic bread. and enjoy!!

Lemon Dream Pie

This pie is one of my little guys favorites. He loves lemons and limes lol. So I adapted my key lime pie to suit his lemony taste buds lol

Lemon Dream Pie

                2 cans sweetened condensed milk

                4 egg yolks beaten

                1 cup lemon juice (i use fresh squeezed but you can use the canned)

                1 graham cracker crust

                whipped topping to garnish (add by the slice, not directly to the pie unless serving entire pie immediately)

Preheat oven to 375 degrees. Combine the egg yolks, sweetened condensed milk and lemon juice. Mix well. Pour into unbaked graham cracker shell.

Place on baking sheet and bake in oven for 15 minutes or until set. Allow to cool completely and then refrigerate. Serve with a healthy dollop of cool whip or whipped cream on top