Welcome to our recipe blog!

Here are some recipes and pictures from our "pizza party" held in August.

Strawberry Pizza made by Andrea

Crust - 1 cup flour
            1 stick margarine (softened)
            1/4 cup powdered sugar

Filling - 8 ounces cream cheese
            1/4 cup sour cream
            1/4 cup plus 1 Tbsp. sugar
            1 Tbsp. lemon juice
            1 Tbsp. vanilla

 Topping - 1 quart of strawberries
                 1 container of strawberry glaze

Mix the crust ingredients together and pat into a greased pizza pan.  Bake at 350 degrees about 10 minutes until lightly browned.

Mix the filling ingredients together and spread over the cooled crust.

Clean, stem, and slice a quart of strawberries and combine with the glaze and spread over the top.

Artichoke Pizza made by Lori

frozen pizza dough
small amount olive oil
enough mozarella cheese to cover pizza dough
1 ladle pizza sauce (prefer Bertoli or Classico)
olives
artichokes
mushrooms
butter
one sliced tomato
parmesan cheese

Thaw pizza dough and knead onto a pizza stone.  Brush with a small amount of olive oil and then place one ladle of pizza sauce on top of the dough.  Put the mozarella cheese on next.  Saute the olives, artichokes, and mushrooms in a small amount of butter and put on top of the sauce and cheese,  Add one sliced tomato and sprinkle with parmesan cheese.  Bake at 350 degrees for about 20 minutes or until golden brown.

Appetizer Veggie Pizza made by Andrea

2 packages of crescent rolls (8 in a package)
2 (8 oz) cream cheese  (softened)
1 tsp. finely chopped onion
2/3 cup mayonnaise
1 tsp. dill weed
1/4 tsp. garlic salt
6-8 ounces of cheddar cheese
raw veggies of your choice - I used cauliflour, broccoli, carrots, celery, and tomatos

Place crescent rolls on a greased pizza pan.  Stretch to shape of pan and seal edges.  Bake for 10 minutes or until lightly brown and then cool.  Beat the cream cheese and then add the onion, mayo, dill weed, and salt.
Top with your choice of raw veggies and then sprinkle cheddar cheese over the top.

  Thumprint Cookies made by Kathy

1/2 cup firmly packed light brown sugar
1 cup or 1 stick Crisco
3 large eggs - separated
1/4 cup water
 1-1/2 tsp. vanilla
1/4 tsp. salt
2 cups flour
2 cups finely chopped pecans
1 cup preserves or jam, any flavor


Heat oven to 350 and spray cookie sheets with cooking spray.  Beat the brown sugar and shortening at medium speed for 2 minutes or until fluffy.  Add the egg yolks, water, vanilla and salt until combined.  Add flour on low speed until well blended.  Beat the egg whit4es in a shallow bowl until foamy.  Place pecans in a separate shallow bowl.  Divide the dough into 48 equal portions.  Form into balls and dip each into the egg whites and then roll into the pecans.  Using the back of a reaspoon or your thumb, make a rounded indention in the top of each cookie.  Bake cookies for 10 minutes and remove from the oven.  It may be necessary to press the indentation once again.  Fill each cookie with jam or preserves.  Return the cookies to the oven for another 5-7 minutes or until lightly browned on the bottom.  Allow cookies to cool on the baking sheet.

Wedding Celebration

Today we celebrated the recent wedding of Susie, one our Lovely Lunch Ladies.  We made "shower" food for everyone and even had a decorated cake.

Three-Meat  Stromboli made by Andrea

4 loaves (1 pound each) frozen bread dough, thawed
1/2 pound thinly sliced deli salami
1/2 pound thinkly sliced deli ham
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced provolone cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Romano or Parmesan cheese
1 Tbsp garlic powder
1 Tbsp dried oregano
1 tsp dried parsley flakes
1 tsp pepper
1 egg yolk, beaten

Stretch dough out to cover a cookie sheet which has been greased.  Arrange a fourth of the meats down the center of the rectangle.  Cover with the 3 cheeses and then add the spices.  Roll up each rectangle jelly-roll style beginning with the long end.  Seal seams and ends and place seam side down on two greased baking sheets.  Brush the tops with egg yolk.  Bake at 375 degrees for 25-30 minutes or until lightly brown.  Let stand for 10 minutes before slicing.  Serve warm.

Pistachio and Cherry Mexican Wedding Cakes  made by Diane

2 Cups (4 sticks) softened butter at room temperature
1 cup powdered sugar plus more for coating
2 Tbsp. vanilla extract
1 teaspoon salt
1 cup shelled unsalted natural pistachios (about 4 ounces), chopped
1 cup dried tart cherries or dried cranberries
3 1/3 cups sifted cake flour
1 2/3 cups sifted all purpose flour

Preheat oven to 350 degrees.  Butter 3 heavy large baking sheets.  Beat 2 cups butter and 1 cup powdered sugar in a large bowl until light and fluffy.  Beat in the vanilla and salt, then the pistachios and cherries.  Stir in all flour using a spatula (do not overmix dough.)

Shape dough by generous Tbspls into football shaped ovals.  Place on prepared sheets, spacing  inch apart.  Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes.  Cool cookies on sheets 10 minutes before coating.

Pour a generous amount of powdered sugar into a medium bowl.  Working with 5 or 6 warm cookies at a time, add cookies and gently turn to coat thickly.  Transfer to a sheet of wax paper.  Repeat and coat cookies again.  Cool.  Store in an airtight container. 

Here is Susie our new bride at her "shower" with her cake.