Homemade Summer Vegetable Pizza

I found this recipe in Southern Living but pretty much re-made the entire thing.  It was very light and flavorful.  For my first homemade pizza, I think it turned out very nicely! 

For crust:

1 package pizza crust yeast, like Fleischmann's Pizza Crust Yeast

2 cups all-purpose flour

1.5 teaspooons sugar

3/4 teaspoon salt

2/3 cup hot water

3 tablespoons oil

1) To make crust, follow the directions on the pizza crust yeast packet.

2) Spread out thinly on a greased cookie sheet or pizza pie pan.

For toppings:

1 zucchini squash

1 yellow squash

1 yellow bell pepper

1/2 onion

5 slices bacon

1/2 jar marinara sauce, like Newman's Own

3 or 4 cups mozzarella cheese

olive oil

lemon pepper

1) Preheat oven to 425 degrees.

2) Cook bacon slices in frying pan on medium heat until done. After fully cooked and cooled, tear into small pieces.

3) Chop zucchini, onion, squash and bell pepper into small pieces.

4) Saute with olive oil and lemon pepper on medium heat until done but still crispy.

5) Spread marinara sauce on raw pizza crust.  Sprinkle 1 cup mozzarella cheese on marinara sauce.

6) Add bacon, zucchini, squash, onion and bell pepper to pizza crust.

7) Sprinkle remaining mozzarella cheese on top of pizza.

8) Cook on bottom oven rack for 14 minutes.

9) Wait for about 5 minutes to cool and ENJOY!



Lemon Ice Box Pie Ice Cream

I adore everything about this recipe: lemons, cool, crisp and refreshing, simple to make...it's perfect for a hot summer day!  I found it in a Southern Living magazine but made a few alterations to the recipe.  I used lemon juice that I already had instead of fresh lemons.  The fresh lemons would probably be a bit more tart and do not contain the additives that are in the lemon juice.  To cut down on calories, I used low fat or fat free milk and half and half as well as cinnamon graham crackers.  Hope you enjoy! 

3 or 4 lemons or 1/2 cup lemon juice

2 cups half and half

14 oz. sweetened condensed milk

graham crackers

1) Whisk together half and half, milk and lemon juice in a bowl. I added a tiny bit more of the lemon juice...just because I really like lemon.  

2) Crumble two whole graham crackers into the mixture.

3) Pour into tubberware and freeze for two hours.

4) Scoop out, serve with graham crackers, and ENJOY!

Kitchen Sink Cookies

2 1/4 cups all-purpose flour

3/4 cup brown sugar

3/4 cup sugar or sugar substitute

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

2 eggs

2 sticks (1 cup) melted butter

1 bag (11.5 oz.) chocolate chips

1 cup pecans

2 large spoonfuls creamy peanut butter

1.5 cups quick oats 

1) Preheat oven to 350 degrees farhenheit.

2) Melt butter, then add eggs and vanilla.  I always add the liquids together and solids together, then combine the two separates. 

3) Mix flour, sugars, baking soda and salt.  Whisk together to ensure properly mixed.  

4) Slowly pour the liquids into the solids bowl and mix together.

 

5) Add quick oats and pecans.  Mix.

6) Add peanut butter and chocolate chips.  Mix.

7) Spray cookie sheet with non-stick spray.  Scoop dough onto cookie sheet in small balls.

8) Cook for about 10 minutes. 

9) Pour yourself a glass of milk and ENJOY!

Coming soon...

-Do-It-Yourself swimsuit cover-up

-Kitchen Sink Cookies

-Artwork by Rebecca

-Quote