Kid's Pizza Ideas

National Pizza Day!
Pizza Day should be "every day".  Wouldn't you agree?
Take a look at these fabulous Kid's pizzas.  They look so delicious, why can't they be for adults too?
Make your kids feel special.  Top pizza crusts with their favorite toppings.  Hot dogs, mac and cheese, tacos, bbq chicken, pepperoni, or even spaghetti, YES spaghetti!!! Give the little ones something to look forward to when they arrive home from school.  Maybe it's cold outside, so give
them a nice hot meal to warm them up.  Want to make it more exciting for them?  Let them pick their own toppings.  Most items are already on hand.  Mix them up and be creative.  They are eating healthy and they don't even realize it.  Making a pizza together creates memories that last forever.

Here are some great pizza ideas to get you started.  Just top with your favorite ingredients onto Three Bakers Gluten Free Pizza Crusts and bake for approx. 10 mins in a preheated 350 degree oven.


Taco Pizza Ingredients:
pizza sauce
mozzarella cheese
cheddar cheese
ground beef (sauteed with taco seasoning)
taco sauce


Hot Dog (Smokies) Mac and Cheese Ingredients:
mini hot dogs or mini smokies
pizza sauce
mozzarella cheese
mac and cheese
Note:  Cut pizza crust in half.  Add ingredients to one half.  Top with other half of crust and bake.


BBQ Chicken Tender Ingredients:
Chicken tenders (gluten free)
pizza sauce
mozzarella cheese
cheddar cheese
pepperoni, diced
bbq sauce


Chopped Spaghetti Ingredients:
Spaghetti (leftover)
pizza sauce
mozzarella cheese
bacon
bbq sauce

Antipasto Strata

                 

Antipasto Strata

Hosting parties are so much fun.  I get very excited about putting together a menu that my guests will enjoy.  It needs to always feed a bunch of people.

Cold Antipasto salads are always a good choice.  You can pretty much put whatever you want on an Antipasto platter.  It consists of Italian meats, cheeses, olives and assorted veggies.

But what do you do with the leftovers from your party platter?  I created a delicious way to use them up in this great new recipe.  A Strata is a fun and easy way to make a delicious meal with very little effort.  A Strata is basically a bread casserole soaked with an egg mixture, and filled with fruits or vegetables.    I took my leftover meats, cheeses and veggies, diced them all up and turned it into this beautiful Antipasto Strata.  Let's not forget about the dipping sauces. Throw it all in. If it's good enough to serve on a platter, it’s good enough to throw into a casserole dish.

Antipasto Strata

Ingredients:

10-12 slices Three Bakers 7 Ancient Grain Bread

1/2 cup honey mustard

1/2 cup basil pesto

6 slices provolone cheese

6 slices mozzarella cheese

1/2 cup shredded parmesan cheese

1/2 cup each Mortadella, pepperoni, sopressata and ham

1/2 cup each assorted veggies (olives, asparagus, roasted peppers, green onions, artichokes, pepperoncini peppers)

12 eggs, beaten

1 cup cream

Directions:

1. Preheat oven to 350 degrees. Grease 13 x 9 size baking dish

2. Spread each slice of bread with approx. 1 TBS each of honey mustard and pesto

3. Place bread slices on bottom of baking dish, spread side facing up

4. Add cheeses, meats and veggies in layers, as seen in video, or to your liking.

5. Beat eggs and cream. Pour over top of strata. Cover and let sit for 30 mins.

6. Bake for 45 mins, covered with aluminum foil. Bake additional 10-15 mins, uncovered.

7. Remove and let sit for 15-20 mins before slicing.

Chocolate Coffee Flat Cakes

Chocolate Flat Cake Ingredients:
2/3 cup cocoa powder
1/4 strong brewed coffee, I use Door County Espresso
2 tsps vanilla
2 TBS butter, room temp
1/2 cup sugar, plus 2 TBS
6 eggs whites
4 egg yolks

Directions:
1.  Add cocoa powder, coffee, vanilla, butter and sugar in medium size bowl.
2.  Separate eggs, discarding remaining two yolks.  Place yolks in bowl with mixture.
3.  Beat whites on high, with electric mixer until stiff peaks form (approx. 3-5 mins)
4.  With same beaters mix chocolate batter.
5.  Fold whites into chocolate batter with spatula, a 1/3 at a time.
6.  Pour approx. 1/4 - 1/3 cup of batter into greased mini cast iron skillets.  Or batter can be poured into greased baking sheet lined with greased silicon baking mat or parchment paper.
7.  Bake mini skillets at 8-10 mins at preheated 350 degrees.  Baking sheet at approx. 15 mins.
Note:  For Video I used three flat cakes.






Chocolate Coffee Ice Cream Ingredients:
2 3/4 cups heavy cream
1/4 cup triple strong brewed espresso coffee
14 ozs sweetened condensed milk
1/4 tsp cinnamon, optional

Directions:
1.  Follow Ice Cream Maker instructions.

Non Ice Cream Maker Method:
1.  Whip cream till stiff peaks form (electric mixer).  Add remaining ingredients.  Mix well.  Freeze for several hours or overnight.
Note:  For a more creamier ice cream omit liquid coffee and 2 TBS espresso powder (found in specialty shops)







Glaze Ingredients:

8 ozs dark chocolate  (I used candy melts)
2 TBS strong brewed coffee
1 tsp vanilla
1/8 cup heavy cream, slightly warm

Directions:
1.  Melt chocolate in microwave safe bowl for 1 min.  Stir well.
2.  Add remaining ingredients.  Stir well

Krabby Kasserole

Crab Stuffing Casserole 

Ingredients:

1 box Three Bakers Gluten Free Stuffing, prepared

16 ozs Imitation crabmeat, chopped 

8 ozs cream cheese, softened 

8 ozs cheddar cheese, shredded 

Fresh parsley or cilantro 

Directions: 

Toss all ingredients in mixing bowl.  Add to greased baking dish or individual personal baking dishes.  Bake at 350 degrees for 20-25 mins

Krabby Salad

Growing up on the Long Island Sound in Connecticut, seafood was readily available.

I do not think there is any seafood I do not like.

I remember going crabbing with my Dad, down off the riverbanks.

  He would put the chicken on a string and try to catch Blue Crab.  Sometimes, 

he would just use traps.  Later, when we were finished for the day, 

we would go home, and Dad would clean the crabs and pick the meat.

I would just watch since I was afraid of getting attacked by the crabs. 

One of my Dad's favorite dishes was stuffed Flounder.  He would make

a crab stuffing with Milk Crackers.  Milk crackers were a big cracker.   I remember

eating them with a big glass of milk.  Unfortunately, they are not sold in stores anymore, 

so we just substitute with other crackers. 

After getting married and raising four children, there was not much time

for crabbing.  Also, money was very tight.  Buying picked crabmeat was not an option.

I remember being introduced to imitation crab meat in the '80s.  Imitation crab meat

is a white fish, shaped and cured to resemble the leg meat of snow crab.

It is a very affordable and delicious substitute for real crab.

There are many creative ways to prepare this less expensive alternative.

I have used it in stuffings, salads, dips, spreads, and soups.  Enjoy this

crab salad recipe.  Eat it alone, stuffed in a crepe or a fresh sliced tomato.

Ingredients:

16 ozs imitation crabmeat, chopped

3/4 cups Hellman's Mayo

4 ozs cream cheese, softened

1 TBS cider vinegar

1 TBS sugar

2 TBS green or red onion

3-4 TBS fresh cilantro or parsley, chopped

salt and pepper, to taste

Directions:

1.  Chop crabmeat.  

2.  In a mixing bowl, whisk together the mayo, cream cheese, vinegar, sugar, onions, and cilantro.  Fold in the crab meat.  Season with salt and pepper to taste.  Serve at room temperature or cold.

Note:  Serve as a dip with crackers or on a salad.  Delicious served inside of a crepe.

Blueberry Lemon Muffins

I think we all know and leaned about using mayo in cakes.  My favorite chocolate cake recipe is the chocolate mayonnaise cake.  In fact, when someone asks me for a gluten free cake recipe I always refer the Mayonnaise Cake.  It is so moist and delicious.
I have my Mother-In-Law visiting us this week.  Every morning after we wake up,  the first thing we do is run to the coffee maker.  Yes, we both love our coffee.
I remember when we first met, I would go to her house, in the morning and she would always put on a fresh pot of coffee.  She always had some kind of muffins baking, in the oven.  I remember corn muffins, chocolate chip muffins and also blueberry muffins.  It sure did smell good when I walked into her house.
Yesterday, was a day we were sitting around waiting for the delivery man to deliver my new desk.  As  my MIL sat at the kitchen counter, we talked about her muffins.  That is when it dawned on me, that I had fresh blueberries in the fridge I needed to use up.  I was telling her about the Hellman's Contest and how I wanted to enter a recipe, but I needed to use mayo.  I have used mayo before, in cake recipes so why not blueberry muffins.  I made some big ones and also minis, because I was expecting my little 20 month old Granddaughter.  She just loves to hold mini muffins in her hand and eat them.
The Blueberry Muffins came out amazing.  They were so super moist and delicious.  I also shared them with the delivery guys, who were very happy to receive one, each.
#Hellmans, #foodfrommemories, #ContestEntry

Blueberry Muffins

16 ozs flour ( I used gluten free)
3 TBS baking powder
1/4 cup mayonnaise
2 TBS sugar
1 TBS lemon zest, plus 1 TBS juice
2 1/4 cups buttermilk
1/8 tsp salt
2 cups fresh blueberries

Directions:
1.  Preheat oven to 400 degrees
2.  In medium size mixing bowl swift and add flour and baking powder
3.  Whisk in mayonnaise, sugar, lemon zest, juice, buttermilk and salt.
4.  Fold in blueberries.
5.  Add to greased muffin cavities.  Fill 3/4 way up to top.
6.  Bake for 20-22 mins, or until done

Makes approx. 18 muffins

Blueberry Grapefruit Coffee Cake Muffins

These muffins are gluten free.  I use my gluten free four blend.  I was inspired to make these muffins for the Ocean Spray Grapefruit Contest.  I made a batch two days in a row.  They are a huge hit with family and friends.  Enjoy!!! 

Ingredients:

2 TBS butter, softened
3/4 cups sugar
1 large egg
1/2 cup sour cream
1/4 cup canola oil
1/3 cup Ruby Red Grapefruit Juice
1 tsp vanilla
1/8 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup flour
1/2 cup chopped walnuts
1 cup fresh blueberries
1/3 cup sugar
1/4 cup cinnamon

Directions:

1.  Preheat oven to 350 degrees.
2.  Place cupcake papers into 12 count well pan.  Spray papers with cooking spray to prevent sticking.
3.  In medium size bowl whisk together butter, 3/4 cup sugar, egg, sour cream, oil, juice and vanilla until completely combined. 
4.  Add to bowl, salt baking powder, baking soda, flour, walnuts and blueberries.  Mix thoroughly. 
5.  In small bowl mix together 1/3 cup sugar and cinnamon.
6.  Fill each paper 1/2 way with batter.  Sprinkle with sugar/cinnamon mixture.
7.  Bake in oven for approx.. 12-14 mins or until done. 


Note:  Alternative method:  Muffin papers and be filled with half the batter, then with sugar/cinnamon mixture and topped off with more batter.


Makes 12 Muffins