Saturday August 20th 2011.
Some Saturday's are just made for making pizza. This was one of them. And this home-made pizza and Italian salad was TO DIE FOR!! And then we had dessert, and that just spoiled us! I'm a little sad that I made the "no repeats" rule. I'd happily make this every Saturday, but that would make this blog a little bit boring...
Dinner:
Margarita pizza with Italian garden salad. Neither recipe was from a cook book, this was more of an "invent your own recipe" dinner. And it turned out great!!
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| Rating: 5 STAR!!! Possibly the world's greatest pizza! |
Dessert:
Apple-berry crisp from The Pampered Chef cookbook (with a few additions thrown in for good measure).
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| Rating: 4 1/2 STAR! Yummy, lots of flavor, and not too sweet. |
How to make it:
PIZZA
Ingredients:
- Pilsbury thin crust pizza dough
- Grated cheddar cheese (however much you would like! We used 1/2 cup)
- Sharp white cheddar slices x2 (cut up into little pieces)
- Roma tomatoes
- Pizza sauce with added black pepper, basil, and oregano from our herb garden
Follow the instructions on the pilsbury can. Add your toppings, and wah-la! A truly awesome pizza :)
SALAD
Ingredients:
- Mixed lettuce bag
- Cherry tomatoes (yellow)
- Grated carrots
- Croutons
- Cannellini beans (1/2 can)
- Squirt of lime juice
- Olive oil and balsamic vinegar dressing
Wash the salad and veggies, throw together in a salad bowl, add the toppings, and there you go...
APPLE-BERRY CRISP
I'm going to be a little more detailed here, as it involves baking! This is adapted from a Pampered Chef recipe.
Ingredients:
Topping:
½ stick butter or margarine
¼ cup pecan, walnut and almond mix (chopped up into small pieces) **Why choose one nut when you can have a little bit of all three!
1½ cups old-fashioned or quick oats
½ stick butter or margarine
¼ cup pecan, walnut and almond mix (chopped up into small pieces) **Why choose one nut when you can have a little bit of all three!
1½ cups old-fashioned or quick oats
2½ tablespoons of splenda **I used this instead of brown sugar
½ teaspoon cinnamon
½ teaspoon cinnamon
Fruit Filling:
4 medium Granny Smith apples (or any cooking apples will work)
2 tablespoons lemon juice
1 package (12 ounces) frozen unsweetened mixed berries (strawberries, blueberries, raspberries, and blackberries) **I used cherries instead of the blackberries
2½ tablespoons of splenda **I used this instead of regular sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
Vanilla ice cream (optional)
2 tablespoons lemon juice
1 package (12 ounces) frozen unsweetened mixed berries (strawberries, blueberries, raspberries, and blackberries) **I used cherries instead of the blackberries
2½ tablespoons of splenda **I used this instead of regular sugar
2 tablespoons all-purpose flour
½ teaspoon cinnamon
Vanilla ice cream (optional)
For topping:
- Microwave butter for 45 seconds or until melted. Chop nuts. Add nuts, oats, splenda, and cinnamon to melted butter. Mix well. Microwave 3 minutes, stirring halfway through cooking time. Spread onto parchment paper, and leave to cool.
For the fruit mixture:
- Peel, core, and slice apples, then cut into small chunks. Separate slices into large microwave safe bowl. Add lemon juice and berries to apples. Toss gently.
- In small bowl, combine splenda, flour, and cinnamon. Add to apple mixture and toss to coat evenly. Microwave on High 14-16 minutes or until apples are tender, stirring after 8 minutes.
- Sprinkle with topping. Continue microwaving 2 minutes. Let stand 15 minutes. Serve with vanilla ice cream, if desired.
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