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.