Vegetable Pizza

vegetable pizza

Vegetable pizza is a snazzy appetizer, snack, or side dish for any event or meal. You can make your crust ahead of time or fix it that day. This recipe makes two large cookie trays, so if you don’t need that large a serving, put the rest into the freezer for a later time.

If you’re pushed for time, you can use crescent rolls or dough sheets. I like to make my own crust because I know exactly what is in it, so I am sharing this crust recipe, which comes from my sister Alice.

vegetable pizza

The vegetable pizza crust

For the toppings, you can add whatever you prefer. I use a food chopper for the cauliflower and broccoli, and a shredder for carrots. You can add onions, bacon, cucumbers, tomatoes, and/or celery. Top with shredded cheddar cheese or you can use a mozzarella cheese.

vegetable pizza

Vegetable Toppings

After the crust is baked and cooled, spread the filling over the crust. Then add your vegetables and your cheese. Refrigerate until ready to serve.

vegetable pizza

Ready to Serve

Vegetable Pizza
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
An easy addition to a festivity or an outdoor event. Fix ahead and add your vegetables and cheese as the last, then refrigerate until ready to serve.
Ingredients
  • DOUGH:
  • 1 Tbsp. yeast
  • 1 Tbsp. sugar
  • ½ cup sugar
  • ½ cup margarine or butter
  • 4½ cups flour
  • 2 Tbsp. warm water
  • 3 eggs
  • 1 cup milk
  • 1 tsp. salt
  • FILLING:
  • ½ cup sour cream or yogurt
  • 1 8 oz. package softened cream cheese
  • 1 tsp. dill weed
  • ⅛ tsp. garlic powder
  • ⅛ tsp. onion powder (optional)
  • Toppings:
  • Chopped or shredded vegetables: carrots, broccoli, cauliflower, cucumber, tomato, onion
  • Shredded cheese
Instructions
  1. DOUGH:
  2. Dissolve yeast and sugar in water.
  3. Beat eggs and add the rest of the ingredients to make a soft dough.
  4. Let rise for 45 minutes (if you have the time).
  5. spread or roll out onto two cookie sheets.
  6. Prick the dough.
  7. Let rise for 10 minutes, then bake
  8. Bake at 375 until light brown (about 10 minutes). Do not overbake.
  9. When cool, spread the FILLING over the crust
  10. Sprinkle vegetables - in layers- over the crust, salting cucumbers and tomatoes if you prefer
  11. Sprinkle shredded cheese over all
  12. Refrigerate until ready to serve.

 

vegetable pizza

 

 

Energy Bites

energy bites

Energy bites. 

A quick pick-me-up when you need a nutritious and easy snack. Mix the basic ingredients and then add your own variations.

Oatmeal, peanut butter, and honey are the core ingredients. Add chocolate chips, raisins, almonds, flax seed, and anything else you’d like.

Roll into balls and put onto a tray in the refrigerator or freezer. Once frozen, you can stack them in zip-lock bags or a storage container, and they’re ready for use.

Store the energy bites in the freezer and get them out just a few minutes before you’re ready to serve. Adults and kids alike enjoy these!

energy bites

I found this recipe in the latest issue of Daughter of Promise, a magazine open for all readers and geared for Anabaptist women. For more information about the magazine, click here.

Energy Bites
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 30
 
Bite-sized packs of protein for a quick and easy energy pick-me-up, snack, or healthy dessert.
Ingredients
  • 1 cup oatmeal
  • ¾ cup ground flax seed
  • ¾ cup mini chocolate chips
  • ½ cup honey (I use less)
  • 1¼ cup natural creamy peanut butter
  • 2 teaspoons vanilla extract
Instructions
  1. Combine dry oatmeal, flaxseed and chocolate chips in a large bowl.
  2. Add the honey, peanut butter, and vanilla
  3. Stir until the mixture comes together.
  4. Optional: add almonds, raisins, craisins, etc. as desired
  5. Form into 1 inch balls and chill until firm.

 

energy bites

Homemade Tartar Sauce

tartar sauce

Homemade Tartar Sauce

There’s nobody that likes my homemade tartar sauce better than my husband Dave.  We don’t eat fish as often as we should, and I’m trying to incorporate it into our menus on a more regular basis. When I serve fish, Dave thinks he has to have tartar sauce. He says he’s never been able to figure out why his mom didn’t make tartar sauce.  As a child, having tartar sauce with fish was a real treat, because she hardly ever purchased it.

I like tartar sauce, but I can do without, especially when I am watching caloric or carb intake. But since the man is my favorite in all the world, I spoil him.

Especially when this recipe is so easy, there’s no reason to not have your own homemade tartar sauce on hand. Three ingredients are all I use. Usually, I just dump and mix until it looks and tastes right, but I’ve measured this time so I can tell you how to do it.

tartar sauce

The Way to Make It

  1. Mayonaise – use your favorite brand
  2. Mustard – regular or the honey mustard
  3. Relish – store bought or your own. I use my home canned pickles; I put them into the blender and then drain them. You can add some of the liquid if you’d like.

Mix it together and taste. Then add more of one or another ingredient if you’d like. If you’re a fan of mustard, you might want to add some more. Same on the pickle. Just dump, mix, and add until it tastes right to you!

tartar sauce

Easy Peasy – Mixing and Storing

That’s all there is to it.

Mix up a big batch and store it in your refrigerator. (I keep mine in a reused peanut butter plastic jar. It’s easy to reach for and no guessing what’s inside.  This tartar sauce will keep for months.

Homemade Tartar Sauce
Author: 
Recipe type: Condiments
Cuisine: American
Prep time: 
Total time: 
Serves: 1 cup
 
Three ingredients are all you need to make your own homemade tartar sauce. Season and spice it up however you like it.
Ingredients
  • 1 cup mayonnaise
  • 2 Tablespoons mustard
  • 3 Tablespoons pickle relish
Instructions
  1. Mix mayonnaise and mustard together
  2. Add relish
  3. Stir together
  4. Add other seasonings as desired

tartar sauce

Homemade S’mores

smoresS’mores.

I thought everybody knew how to make them. The other week I found out that there are some folks who have never made S’mores and really don’t know how.

As a kid, hot dog roasts were the bomb. Occasionally we had S’mores. Yummmmm! What a way to top off an evening!

I think there are a few secrets to S’mores.

S'mores

The Ingredients

  1. A good graham cracker. One of our prenuptial agreements was that Honey Maid Graham crackers are the only ones allowed in our house. [Too bad I don’t get compensation for promoting this brand, eh?] There are graham crackers, and there are Honey Maid graham crackers. A generic brand does not a good S’more make. So go ahead and spend the extra dollar for that box and have yourself a good S’more.
  2. Marshmallows. Don’t get the ones that are too big. I use whatever I find in the store that isn’t too expensive, and I don’t get sucked into buying the bag with a photo of S’mores on the package. I’ve found that a regular sized marshmallow works the best or else you’ll have an ooey-gooey sticky mess dripping down your fingers.
  3. Chocolate. Hershey’s if you please. [Too bad I don’t get compensation for promoting this brand either, eh?]. You need something that’s rich and sweet if you’re going to have the calories anyhow. Don’t cheapen your dessert by purchasing something cheap. Have at it, for goodness sake!

S'moresThe Fire

You’ll need a good hot fire that simmers down to coals and embers. Put the marshmallow on a stick or roasting rack and hold it over the coals, turning it from time to time. Of course, if your kids want to help, be sure to caution them not to get the marshmallows in the coals. Good luck on that one. Just let them eat the ones they roasted, and fix your own.

Some folks like their marshmallows blackened. If you’re one of those folks, put it right into the fire, let it light up, then blow the fire out. If that’s your style, go ahead. I’ve seen folks do this and I just shake my head.

I prefer the slowly browned version, just brown enough to give that white baby a good tan on all sides. To get that nice tan, you have to hold it over the embers and let the heat do its work slowly.

. . . Or the Microwave

If you don’t have a fire, you can use your microwave. You won’t get the browned marshmallow, but you’ll get the heat and the heat from the marshmallow will still melt the chocolate. You’ll miss the fun of the fire, but you’ll still get the gooey sweetness of chocolate with marshmallow. Put the marshmallow on the graham cracker and put it in for FIVE SECONDS.

The Assembly

Lay your graham crackers out flat and place two sections (or three) of chocolate on the cracker. Put the marshmallow on top of the chocolate and place the second cracker on top, then gently push the crackers together. As the heat from the marshmallow seeps through the chocolate, it will soften and begin to melt.

S'mores

Don’t ask me what that stem is – I think it belongs to a leaf. The table was under a tree in the yard and I failed to notice it.

The Finale

This is an easy dessert or treat when you have a crowd of people. In the summer, add some watermelon or cantaloupe, and you’re all set for a crowd. Kids will love it, and the adults will enjoy not having to fix anything extra on a hot evening. If they’re honest, the adults will have to admit that it’s a pretty good ending to a day.

S'mores