Gourmet Meals For Less

Flourless Peanut Butter Chocolate Chip Cookies

 

 

 

When I saw these cookies in this month's Southern Living Magazine, I knew I had to make them.  I do not have a family member with a gluten allergy, but I know many do.

Therefore, I felt it was my obligation to test these cookies out and make sure they were worthy of all of my flourless friends...they are!  These turned out so good.  Flour...schmour...who needs flour when you can make these delicious little morsels. 

Now these are cookies, mind you, so they of course still contain sugar, chocolate...you know the good stuff.  They also most definitely contain peanut butter so alas these are not a good cookie for my nut allergy friends.  But if gluten is your nemese, than these are the cookies for you!

 

Flourless Peanut Butter Chocolate Chip Cookies-Dec. 2010 Southern Living
Makes approximately 2 dozen

Ingredients:

1  cup  creamy peanut butter
3/4  cup  sugar
1  large egg
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1  cup  semisweet chocolate morsels
Parchment paper

Directions:

Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels. Little hint:When portioning dough for Flourless Peanut Butter-Chocolate Chip Cookies, spray your tablespoon measure with cooking spray for easy release onto baking sheets. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.  (I found that the cookies don't change their shape much from when first put them on the cookie sheet, so immediately after I pulled them out of the oven I flattened them slightly with the back of a spatula to make them a little thinner.  I am guessing the lack of flour might cause this.)

Enjoy with a cup of hot chocolate or a nice tall glass of milk!

 

 

Just a reminder, we will be leaving our

Sister Saturday Cookie Exchange

link up all week!  There is still plenty of time to link up your cookie/holiday treat recipes.  Please feel free to link up to both sites so that all of our readers can see your great cookie recipes!

 

 

 

At the Kid's Table...kid friendly brussels sprouts!

 

 

Brussels Sprouts.  The other dreaded "BS" word.

The name brings about an instant nose crinkle among most kids, when they hear the mention of this otherwise innocent looking little vegetable.  Why is that?

Is it because in the past they have been served boiled to death?  Slimy and barely seasoned? Have we been programed to dread eating this little cousin of the cabbage because it has been a victim of bad cooking practices?

At our home brussels sprouts are considered a treat!  I know, I know you don't believe it...but it's true!  We have mastered the art of cooking these little guys, and they have become a family favorite.  During the holidays I make our traditional brussels sprouts recipe: Creamy Brussels Sprouts.  This is one of my favorite Better Homes and Gardens Recipes!  You can find it here:

Creamy Brussels Sprouts

Kids though, are often put off by casseroles.  I think it's hard for them to look past all of the ingredients mixed together to see the goodness that lies within.  In an effort to introduce this great little vegetable to the kid's table I came up with a fun new way to serve brussels sprouts!  Sprout Skewers!

 

 

Kid's love anything on a skewer!  We are going to take advantage of this and skewer those little sprouts with some bacon and roast them until they are flavorful and oh so good!  This is such an easy recipe to make.  It is worth the extra little effort of adding this to your Thanksgiving or Christmas meal for the kid's table. 

 

{Print this Recipe}

Sprout Skewers
makes 8-10 skewers

Ingredients:

1 carton fresh brussels sprouts
6-8 slices of bacon of choice
olive oil
kosher or course salt
skewers (can be metal or bamboo)

Directions:

If you are using wooden skewers, soak them for 20 minutes in water to prevent them from scorching.  Place top rack in top third of oven.  Preheat oven to 400°.  Wash and trim off ends of brussels sprouts.  Remove any outer leaves that are loose.

 

 
 
 

  

After you have lined up all of the skewers on cookie sheet.  Lightly brush each skewer with olive oil.  You will not need to use too much as the bacon will help keep the sprouts from drying out.

 

 

Sprinkle skewers with a small amount of salt.  The bacon is salty so do not add too much.  Place skewers on top rack of oven for approximately 30 minutes, turning once during cooking.  You will know skewers are ready when sprouts are soft to the touch but not still a little firm and look roasted.  Bacon should also be completely cooked through.  

 

 

I hope this idea helps you think outside of the box when it comes to your family's favorite holiday recipes.  Often it takes just a little creativity to introduce our kids to new foods.  I will be featuring many more recipes, decorations and ideas just for the Kid's Table during the holiday season!  Let me know if you try this one!

And remember sitting... At the Kid's Table can be as fun as the Big Table!

Enjoy!
 
 

 

 

 

At the Kid's Table...a fun fall dessert for the kids!

 

 

 

The Kid's Table.

You know the spot where you spent holidays with siblings, various cousins, and the obnoxious kids of your neighbors that your parents felt obliged to have over for every holiday dinner....you know..that place.

 

 

The place where you spent holiday dinners isolated from the real fun.  The fun going on at the "big table".  The place where you sat with your booger eating cousin* while you strained to hear the juicy conversation in the next room.  Which as far as you were concerned, might as well have been miles away instead of feet for all you could hear.

You missed out on the good stuff.  Like, the gossip about Aunt Ethel's* "fill in the blank problem" that nobody would discuss when you were around. Or Great-Uncle Fred's* "issue", or Betty* the floozy former cousin twice removed, that everyone was glad was no longer a party of the family.  You know...the good stuff.

*all name's have been changed to protect the not so innocent, and if any of my cousins are reading this, the booger picking reference does not apply to you.

Let's just face it, the kid's table isn't all it's cracked up to be.  That's why we are devoting several posts over the next two months to At the Kid's Table!  

Fun projects, decorations and recipes to make sitting at the kid's table just a little bit better.  So join us during the month's of November and December as we feature great holiday ideas that will make the kid's table as fun as the big table!

 

 

I would love to meet the ingenious person behind the concept of "dirt and worms".  You know...dirt and worms.  That gooey pudding mixture covered in crushed chocolate sandwich cookies that you stick gummy worms in.  I mean who doesn't love pudding, chocolate and gummy candy all in one delicious dessert.  What's even cooler is that this person just knew kids would love anything that turns a perfectly respectable dessert into something that looks like top soiled covered in lumbricus terrestris (that's the scientific name for words, in case you were wondering).

My girl loves dirt and worms and I decided a spin on this great idea would be a perfect dessert for the kid's table at Thanksgiving.  We came up with our own version.  Pumpkin Patch Cupcakes.

They are perfect for little hands and do not require any special dessert plates or utensils.  You might even find a few adults paying a visit to the kid's table when they spy these great pumpkin patch cupcakes!

 

Pumpkin Patch Cupcakes
Serves 18-24

Ingredients:

your favorite homemade or store bought cupcake mix
your favorite homemade or store bought chocolate frosting
white or brown cupcake liners
1 package chocolate sandwich cookies (such as Oreos or a store brand version)
24 candy corn pumpkins
1 package green and red Rips candy

Directions:

Bake cupcakes according to directions.  Allow to cool completely on a wire rack.  While cupcakes are baking open your package of Rips and remove all of the green ones.  Now, see those red ones left?  Those are yours to eat for being so clever and making these pumpkin patch cupcakes.  Keep your stash well hidden though, because your kids might think they are entitled to some of the red Rip's...and they're not.

Begin to gently pull apart the individual strings, being careful not to rip them in two.  They are called Rips for a reason.

 

 
You will end up with a nice pile of little green strings. 
  

Once you have enough strings for two to a cupcake, carefully pull and twist the strings to lengthen them and make them more flexible.  These will become your the "vines" for your pumpkins.

 

 
After you have your strings (vines) prepared.  Place one and a half rows of your sandwich cookies into a food processor and pulse until you have fine crumbs.  If they look like a pile of dirt, they are ready.  Keep the remainder of the cookies for those picky children at your dinner who will turn up their nose at pumpkin patch cupcakes but will eat a lard filled cookie without hesitation.  Place your cookie crumbs in a bowl.

  

Frost each cupcake generously, forming frosting into a nice mound (think pile of dirt)

  

 

immediately roll frosting part of cupcake in cookie crumbs.  To fully cover frosting you will have to also scoop crumbs up and gently press onto cupcake.  Shake off access crumbs.  You will need to do each cupcake one at at time through this step, so frosting does not have time to harden. 

 

 

Top each cupcake with a candy corn pumpkin, pressing it into the crumbs and the frosting, and two "vines".  You can twist vines into curls, tucking the ends down into the cupcake.

 

 

These cupcakes are sure to be a hit with your smallest guests on Thanksgiving, they will appreciate having their own special dessert to enjoy At The Kid's Table!

 

 

Be watching for many other great ideas in November and December to make the holidays even more fun for the kids in your life!  If you have a fun project, decoration or recipe and you would like to be considered for a guest post on a segiment of At the Kid's Table please email me, I'd love to hear your idea! 

Also, I always love to hear what my readers have planned for the holidays.  Will you have lots of kids at your home?  Will you be travelling? Are their any kid friendly ideas or recipes you would like to read about over the next few weeks.  If so let me know in the comment section!

Enjoy!
 

This post is linked up to the following awesome parties!  Head on over and check out the other great recipes!

 

 

Sister Saturday Reminder and Candy Corn Mix

 

 
Okay people.  This is not gourmet.  This is not complicated.  And, if you're like me you'll have a duh moment cause you never thought of it.

I'm going to introduce you to Candy Corn Mix...aka Candy Corn Crack.  You cannot take just one handful of this stuff.  Try it.  I dare ya.

Putting this stuff on my coffee table was either the best or worst idea I've had in awhile, depending on how badly you are watching your sugar intake.

Think mindless eating of popcorn......except it's candy corn, candy pumpkins and peanuts!  Ahaha!.....peanuts.  That's the secret ingredients, folks.

Adding peanuts to your candy corn mix..well let's just say it takes it to a whole new level.  Sweet. Nutty. Salty.  All of the elements I love in my candy.

It couldn't be easier to make.  Buy yourself a bag of candy corn, a bag of candy corn pumpkin mix (cause ya gotta have the cute lil' pumpkins in there) and a jar of roasted peanuts..the salted kind.  Toss them all together and put them out in your favorite fall bowl.  It's that easy people!

 

 
 
I'm telling ya your family, your friends, your neighbors and anyone else who happens to drop by will love you or curse you forever..because they too will be hooked on Candy Corn Crack...er I mean Candy Corn Mix.

And now I'm going to take this opportunity since I have your attention for one last reminder for our:

Sister Saturday Soup Exchange 

This Saturday, October 30th my sis (who blogs over at Southern In My Heart) and I will be hosting our Sister Saturday Soup Exchange.

 
This is an opportunity for you to join us for our Virtual Souper Saturday Party by linking up your favorite soup recipe.  Write it up, photograph and blog about it and get ready to link up at both our sites for double the exposure!  Make sure you grab the Sister Saturday Button over there in the right hand column, put it in your post and join up! If you're not a "blogger" you are welcome to add your recipe in the comments section at either site!

Can't wait to see all of your great soup recipes!

 

candy, candy everywhere...Annual Candy Bowl and Halloween Bark

 

 

 
 

A promise is a promise...and I promised to share this recipe with some friends.  I normally try and post every few days, it seems that's about all I can manage right now.  However, I had many requests for this great Halloween treat after sharing it at our annual Candy Bowl this past Saturday, so I am posting again today.

Woah back up...what is a Candy Bowl you ask?!?

Well, it just happens to be one of the coolest events we participate in each fall.  It's a charity flag football game that is organized by our most awesomest of friends Randy.

Every year we all get together, and pay an entrance fee to chase each other down, beat each other up and limp around moaning and groaning for the rest of the week...and all for a good cause!  The proceeds go to the charity of the winner's choice! Here are some highlights from this year's Candy Bowl.

 

 

 

 

 (The girl and her daddy confering on a play..isn't this the best!)
 

 

(I dunno...I'm thinking next Sport Illustrated cover maybe?!) 
 

 (The instigator of it all...and don't ask about the socks, it's a long running inside joke)
 

 

(Randy and the girl...the best of buds!) 
 

 (and the real reason why we do this...providing meals this Thanksgiving!)

 

So it's never a "real" Candy Bowl if I don't tote along some cupcakes oh and maybe some....CANDY!  I knew the Halloween Candy Bark I made would be a hit...I just didn't know how MUCH of a hit.  It was like someone brought candy crack to the football game...I'm not sure if more playing or eating was done, but needless to say I think they liked the Halloween Candy Bark.  I left with the promise to share this recipe before Halloween.  So here it is.  This recipe was originally published in Bon Appetit Magazine...which somehow doesn't go hand in hand with flag football.  And then I saw Shannon at The Curvy Carrot had made it so I knew it had to be good! But whether you choose to serve it at a fancy schmancy Halloween party or in a field on a Saturday while playing football, this is sure to be a hit! This recipe is so easy to make, a perfect activity for the kids and a great Halloween treat!

 

{Print Recipe}

Halloween Candy Bark-adapted from Bon Appetit Magazine
Servings:  Approximately 30 2-inch pieces

Ingredients:     

1 pound bittersweet chocolate chips (I used 2 bags of Ghirardelli bittersweet chips)
3 2.1-ounce Butterfinger candy bars, cut into irregular 1-inch pieces
3 1.4-ounce Skor or Heath toffee candy bars, cut into irregular 3/4-inch pieces
8 0.55-ounce peanut butter cups, each cut into 8 wedges
1/4 cup honey-roasted peanuts
3 ounces high-quality white chocolate, chopped (I used one bar of Ghirardelli white vanilla bean)
Reese’s Pieces
1/2 cup Candy Corns

Directions:

Candy!

Chop all of your candy as directed.

 

Spray large baking sheet lightly with cooking oil.  Line with parchment paper.  Stir chocolate chips in heavy medium saucepan over low heat until melted and warm but do not allow to scorch.

Pour chocolate onto parchment paper and spread to 1/4-inch thickness.
 

 
 
Sprinkle with Butterfinger candy, toffee, peanut butter cups, nuts, reese's pieces and candy corns making sure all pieces touch melted chocolate to adhere.  It helps to gently press down candy with hands or spatula.

 
 

Put chopped white chocolate in heavy small saucepan. Stir constantly over very low heat until chocolate is melted and warm do not scorch. Remove from heat. Dip spoon into chocolate; wave from side to side over bark, creating zigzag lines.

Chill bark until firm, 30 minutes. Slide parchment paper with candy onto work surface; peel off paper.

 

 

Cut bark into irregular pieces.

 

 
  
Again, a big thank you to Randy for hosting this great event and to Julie for taking such awesome pictures! I posted this one for you girl..grin!

 Enjoy!
 

Also, a quick reminder this Saturday, October 30th my sis (who blogs over at Southern In My Heart) and I will be hosting our Sister Saturday Soup Exchange.

 
This is an opportunity for you to join us for our Virtual Souper Saturday Party by linking up your favorite soup recipe.  Write it up, photograph and blog about it and get ready to link up at both our sites for double the exposure!  If you're not a "blogger" you are welcome to add your recipe in the comments section at either site!

Can't wait to see all of your great soup recipes!
 

Ice Cream and Cake and Cake...make your own ice cream cake!

"Ice cream and cake and cake..Ice Cream and cake and cake.  Ice Cream and cake, do the ice cream and cake..." 

So how much do you hate me now, since I know you are singing that in your head? I literally hummed this song the entire time I was making this ice cream cake...which in all honesty has no cake in it!  Instead it's a lovely layered confection (say that three times fast) of two different kinds of ice cream, Ghirardelli brownies, chocolate fudge and wrapped in whipped cream frosting. 

When I offered to bake the Sweet 16 birthday cake for one of my favorite young ladies in the whole wide world, Ashton, I had no idea that she wasn't really a "cake girl".  She's more an ice cream girl.  And since I'm always willing to take on a food challenge, I decided to tackle my first ice cream cake. 

I will be honest here, I was pretty nervous.  Cupcakes..easy peasy, Birthday Cake...piece of cake (yes I meant to say that..grin), Ice Cream Cake...not so sure.  Especially, when you know there will be 50 people staring at it.

I am pleased to say it was a success!  And I am going to share some of the tricks and tips I learned while making this cake.  After this endeavor, I can safely say I will NEVER buy a store bought ice cream cake again!  This cake was inspired by one from Zoe Bakes.  Who happens to be a pastry chef, so I was pretty darn proud my turned out even remotely as nice as hers.

{Print Recipe}

Layered Ice Cream and Brownie Cake-inspired greatly by Zoe Bakes
Serves 12

Ingredients:

2 1.75 quart cartons of your favorite ice cream flavors.  (needs to be high quality ice cream)
1 box brownie mix of choice* (needs to be a high quality, I used Ghirardelli that comes with chocolate fudge packet)
3 cups heavy whipping cream
1/4 cup granulated sugar
1 tsp. vanilla extract
Dark and White Chocolate Bars for chocolate curls (optional)
2 cups semi-sweet chocolate chips for piping (optional)

*You can also use a homemade brownie which I will probably do next time.

Supplies needed:

8-9" springform pan
2 8-9" round cake pans
parchment paper
cooking spray
pastry bags with small round piping tip (optional for piping chocolate swirls)
vegetable peeler (optional for making chocolate curls)
offset spatula for frosting cake
stand mixer or hand-mixer and bowl

Directions:

Prepare brownie batter according to package directions. Divide between two 8 or 9" round cake pans that you have lined the bottom with parchment paper.  Use the size cake pan that matches the size of your springform pan.  When brownies are done.  Allow to cool and remove from pans.  Place the bottom part of your springform pan over brownie layers and trim brownie to fit within springform pan.

Place bottom of springform pan back into pan and using strips of parchment paper line sides of springform pan.  All pieces need to extend over top of pan.  You can use a small amount of cooking spray to hold parchment strips to side of pan.  Make sure there are no gaps between paper strips, or ice cream might stick to sides of pan.

Place first brownie layer on bottom of pan, if necessary press down on brownie to make sure it is covering bottom all the way to the sides of the pan.  Using chocolate fudge pack that came with brownie mix, spread half of fudge on top of brownie layer.  A spatula will work well for this. 

Remove first carton of ice cream from freezer and soften in microwave for 30 seconds.  Still well in carton, making sure ice cream is soft and there are no frozen parts still.  Scoop ice cream over brownie and fudge layers, and spread evenly making sure to pack ice cream down.  You will most likely not use all of carton.  These three layers (brownie, fudge and ice cream) should take up half of the depth of pan.  Place in freezer for at least 30 minutes.  After ice cream layer is firm again, repeat above steps one more time, ending with final layer of ice cream.  Your final layer of ice cream should be level with top of pan.

Loosely cover top of cake with parchment paper and place in freezer for minimum of 4-5 hours or overnight.

When you are ready to frost your ice cream cake, place mixing bowl and whisk feature (if using stand mixer) or beaters (if using hand mixer) in freezer for 30 minutes.  Remove and combine whipping cream and sugar in bowl.  Whip until mixture begins to form stiff peaks.  Add in vanilla and mix to combine.  Place whipped cream frosting in container, because you will be taking it in and out of fridge several times.

When frosting is made, remove ice cream cake from freezer.  Carefully remove sides of springform pan and parchment paper.  Place cake on cake-stand or plate and gently slide off bottom of springform pan, your cake should not be resting on your cake-stand.  Place several strips of parchment paper under edge of cake to protect stand while frosting.

Beginning with the top and using an offset spatula, begin to frost cake with a thin layer of frosting.  Place back in freezer for 10 minutes and place frosting in refrigerator.  Remove both and proceed with second layer of frosting.  Continue these steps (being sure to not allow cake to thaw) until you have used most of the frosting.  Reserve a small amount for any piping and decoration along bottom edge of cake.  You will want to make sure your last frosting layer is as smooth as possible.

Place cake back into freezer.  In the meantime, melt chocolate chips a small amount at at a time in microwave according to package directions.  Place melted chocolate in decorator bag with small round piping tip.  Remove cake and begin to quickly make swirls along top and sides of chocolate.  If you make a mistake, wait a moment until chocolate hardens and then carefully remove with a toothpick.  If you run out of chocolate melt a new batch.  It is better to work in small batches as chocolate hardens quickly and makes piping it impossible.

Return cake to freezer when you are done decorating.  If desired make chocolate curls for top of cake using a vegetable peeler.  Run your peeler along flat surface of chocolate bars, forming chocolate curls.  Spring curls in center of cake.

Keep cake in freezer, until 15 minutes before serving.  You will need a very sharp, long knife to properly cut ice cream cake.

  

Something I might do different next time:

Next time I might make the bottom layer a chocolate cookie crumb layer.  Because I was also making 50 cupcakes, I made my bottom layer a day in advance and the bottom brownie layer froze pretty solid.  It was difficult to cut through when serving.  I might try a different bottom layer next time.  But your experience might be different.

 

I'd love to hear if you decide to make your own ice cream cake! 

I also made cupcakes for Miss Ashton, since we knew the cake would not serve everyone.  I made red velvet with cream cheese frosting and chocolate A's:

 

  I was accused by a Texas fan of trying to sneak in Alabama cupcakes by making these...geesh! 
I think someone (ahem..Philip) is just a poor loser...grin!

 

and my chocolate salted caramel cupcakes:

 

 

 

 

I had so much fun making all of this for my sweet friend.  I was honored to be a part of her special day.  Ashton...I love you much! 

 

And a big thank you to my friend Jonny, who came out to take pictures and provided me with these. You're the best!

Also, just a reminder to PLEASE KEEP VOTING in the Everyday Chef Challenge.  Every vote counts!  Here are links to both of my recipes:

Steak Portabello French Dip au jus and Spinach Pesto Pork Tenderloin with Roasted Butternut Squash Risotto

 Thank you!

Enjoy!

This post is linked up to

No Whine Wednesday...Guest Post at Food on the Table

(Isn't he adorable?!  I could almost like him if he wasn't being picky) 

 

....now I love a good glass of wine, so when I heard about No Whine Wednesday at Food on the Table, I was glad to hear it was a ban on the kind of "whine" I hate and not the kind of "wine"  I love!  I am all for No Whine Wednesday, because there is nothing I can't stand more than whiny children (okay maybe the Auburn Tigers but that's for another post) especially when it comes to food.

I was really excited to be contacted by Food on the Table to share my tips on helping avoid picky eaters (and that applies to adults too..grin!)and the whiny wednesdays...and mondays, and tuesdays..

 

So head on over to Food on the Table, a great site that provides menu planning, recipes, and savings at your grocery store, and check out my guest post and kid friendy recipe on

No Whine Wednesday

and if you have any great tips to share on how you avoid picky eaters, drop me a comment here or over at Food on the Table!  I'd love to hear your ideas!

It's National S'mores Day!

 

We are some S'mores lovin' fools in our family.  It is not a family get-together without S'mores.  Whether a camping trip, a family vacation

(The dads are always so good at building those fires)

on the beach

(Check out "the girls'" mouth...me thinks it's stuffed with s'mores..grin!)

or a just regular Friday night at the Patterson's

it's more often than not that three of our favorite food groups will make an appearance...graham crackers, marshmallows and chocolate!

Some of my most favorite pictures involve my nephew Ian eating s'mores.  I mean really, who can do better justice to a s'more than a little boy

So in honor of National S'mores Day and to pay homage to one of our favorite family desserts I decided to give the S'more my own little twist.  Now mind you, we will always love best the simplicity of the traditional S'more..broken crackers, burnt marshmallow, half melted chocolate and all.  But, it is fun to try something different.  So I present to you...

Mini S'more Cheesecake Trifles 

With all of the goodness of the traditional S'more in a sweet little package.  I hope you will give this tasty dessert a try.

Good food, good drinks, good friends...grilled pizzas!

 

 

Summer Friday nights are my favorite.  

It's the night we get together with good friends

(who let the kid in the Cowboy's shirt in??)

have a few good drinks

 
(blackberry mojitos to help you get through all of that grilling..yum!)

eat good food

and sit around the fire talking and laughing way into the night. 

This past Friday was no exception.  Summer get togethers are always centered around our grill, usually burgers, brauts, or a good pork tenderloin.  But I was in the mood to try something a little different...grilled pizzas.

They seem to be all the rage these days, and I was ready to try my hand at them, homemade pizza dough and all.  I was a little concerned about this becoming a pizza crust disaster and having to pull out the number for our favorite pizza joint, but I'm pleased to say the grilled pizzas were a hit!

The key was preparing the dough in advance,

and getting a head start on grilling the pizza crusts, before the guests arrived. 

This prevents a pizza crust traffic jam at the grill, while your guests wait for the crusts to be done.  Also, I prepped all of the toppings earlier so all I had to do was set them out. 

 

It seemed everyone had a great time.

 

which makes the grilled pizza party a success in my book! 

Below you can find the pizza dough recipe, suggestions for toppings and the recipe for the blackberry mojito featured above.  I hope you'll give grilling pizzas a try before the summer is over, I think you'll enjoy them as much as we did!

It's all Greek to me...Lamb and Olive Burgers in Homemade Pita

Wow we did something frugal and fun today!  As a homeschool mom I love the educational moments that just "happen".  Cooking together can be a great opportunity for home economics, a practical way to use math and science and provides some great one on one time.

Today, the girl and I made homemade pita pockets!  Who knew they could be so easy, so cheap and so healthy to make.  It was so cool to see them puff up right before our eyes, and we learned what worked and what didn't when it came to making the perfect pita.  I see lots of homemade pita pockets in our future.

Our pita pockets were made to accompany lamb burgers with olives and homemade taziki sauce.  We felt "oh so greek today", which has always been one of our favorite ancient societies to study.  I'm sad I never knew, before now, how easy and frugal it could be to recreate an authentic greek meal right in our own home.  I hope you will give this menu a try, it's a great way to expose your family to a different culture, and to appreciate the special art of bread making in a fun and easy way!