Who doesn't enjoy a little pineapple on their pizza?

We were introduced to this scrumptious hawaiian pizza when my parents were living in Fairview, MI. Who would've thought that there could be a new twist on an old favorite? Well, I'm here to tell you my friends that there is, and it's super delicious!

HAWAIIAN PIZZA

INGREDIENTS:
1 Pillsbury Pizza Dough
1 Jar Pizza Sauce
Mozzarella Cheese
Pineapple Tidbits
Ham Cubes
Maraschino Cherries' cut in half (YES Cherries!)

Unroll dough and prebake according to package directions. Spoon and spread the Pizza Sauce over the dough. Top with Mozzarella Cheese, Pineapple Tidbits, Ham Cubes and Cherries. Place bake in the oven and bake for 20 minutes; or until cheese is melted and crust is cooked through. Cut and serve.

The sweetness of the cherries adds so much to this pizza. It really is amazing! Give it a try!

A New Take On A Campfire Favorite

It is Labor Day Weekend, and in our family that means that on Labor Day we get together with my Mom's Sister & her family and my Gramma at Nichols Lake in Bitely, MI, where my Uncle & Aunt have a cottage. It is a lot of fun to catch up with my cousins, go out on the boat and swim in the lake...providing that the weather cooperates. :) This also means that we eat a meal together...more of a potluck if you will. We each have to bring a dish to pass, and this year I couldn't wait to try a new recipe.

PEANUT BUTTER CUP S'MORES:

INGREDIENTS:

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 egg

2 teaspoons vanilla

2 1/2 cups flour

2 teaspoon baking powder

1/2 teaspoon salt

2 cup graham cracker crumbs

24 peanut butter cups, regular size

3 cups marshmallow fluff*

*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. To spread the fluff, wet a spreader and spread.

1. Preheat the oven to 350 degrees. Line an 9x13 baking dishing with parchment paper; coat lightly with cooking spray.
2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
3. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 9x13 rectangle. Place the square on top of the fluff and press down lightly.
4. Bake for 40 minutes or until the edges just begin to brown. Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

We haven't cut into them yet, but they smell and look A-MAZING!!!! Can't wait to see what everyone thinks of them!

A Scrumptious Sunday Dinner!

As I've stated before, I LOVE to use my crock-pot! Today was no different...it was nice to be able to get up this morning prep the food and put it in the crock-pot before heading out the door for Church. We came home to a wonderful smelling house because of it as well. :)

Again, the credit for this recipe goes to Pinterest...have I mentioned how much I LOVE Pinterest? I could spend days just pinning recipes and other ideas.

CROCK-POT HONEY APPLE PORK LOIN:

INGREDIENTS:
2 1/2 to 3 Lb. Pork Loin
3 Red Delicious Apples; sliced
Cinnamon
Honey

The night before, poke holes in the Pork Loin and place in a large ziploc bag. Sprinkle with Cinnamon and honey, and let marinate overnight. Slice one of the Apples and place in the bottom of the Crock-Pot, sprinkle with Cinnamon. Make slits in the Pork Loin and drizzle a little honey in each slit. Slice up a second Apple and place slices in slits of Pork Loin. Place in Crock-Pot, drizzle with honey. Slice up the 3rd Apple and place slices on top of Pork Loin in Crock-Pot. Sprinkle generously with Cinnamon. Cover and cook on low for 7 hours or on High for 5 hours. Serve with drippings from the Pork Loin.

I served this with some Sweet Corn that I had froze last season. It was huge hit, and everyone loved it here at my house! I'm sure that you could also do with with any other kind of meat that you desired and it would turn out just as good. Give it a try, and let me know what you think!

A Delicious Hearty Supper!

My parents are here for the Holiday Weekend and I told my Mom that I would make supper for them on Friday night. In exchange for this, my Mom said that she would make supper for the bro and I on Saturday.

The credit for this recipe once again goes to Pinterest...but of course, I added a few of my own touches as well. It was quite delicious, and I will make this again.

CHICKEN, POTATOES & GREEN BEAN BAKE:

INGREDIENTS:
4-6 Boneless, skinless Chicken Breasts
2 Cans Green Beans
1 (8 oz.) Pkg. Dry Italian Dressing Mix
4-5 Red New Potatoes, Cut up into chunks
1 Can Cream of Mushroom Soup (I added this to mine, the original recipe didn't call for it)

Preheat the oven to 350. Place Chicken Breasts down the center of a 9x13 pan. Place the cut Potatoes along one side and the Green Beans across the other. Place contents of Cream of Mushroom Soup over the Chicken Breasts. Sprinkle the Dry Italian Dressing Mix over the top of everything in the pan. Cover with Foil and Bake for 1 1/2 to 1 3/4 hours.

This dish was so simple and yet very tasty!

Finally back, after a LONG Hiatus! Honey Chicken Kabobs

Sorry that I've left all of you hanging for so long. I was a very busy working woman and could never find the time to just sit down and blog, and for that I apologize! I should've made the time...as my dear Mother asked me last night, "Are you ever going to blog again?" Well, the answer to that is yes, I sure am! :)

I made these yummy Kabobs last weekend for the bro's 30th Birthday! They were a recipe that I found while surfing Pinterest....which btw is now a FREE App in the App Store for my Droid 3 phone...Oh boy, am I in trouble! ;) Since the bro and I live together I asked him what he wanted to do for his Birthday last Saturday and he didn't have any ideas. So after a very exciting trip to the grocery store we decided that we would invite our Best Friends S & E and their 3 kiddos over for supper and games. It was a night filled with a lot of laughter and fun!

HONEY CHICKEN KABOBS:

INGREDIENTS:
      1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch piece

2 red bell peppers, cut into 2 inch pieces

 Fresh pineapple chunks

 Cherry tomatoes

 

Mix the oil, honey, soy sauce and pepper in a large bowl. Cut up the chicken and place in a large ziplock bag. Do the same with Vegetables, and place in a separate bag. Pour most of the sauce mixture in each bag, reserving some for later. Place sealed bags in the fridge to marinate for several hours (the longer the better), turning each time you are in the kitchen. Assemble how you wish on a grill safe skewer. Heat grill to where you can still place a hand over the top and hold it there for 5 seconds. Grill, until juices in chicken run clear. Before removing from grill, brush with remaining sauce.

 

These were so good, and so easy to make. I will be making them again!

                  

Last But Definitely Not Least

All of these meals split very nicely into 2 gallon size freezer bags and should freeze nicely as well.

CROCK-POT SAUSAGE & PEPPERS


6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning

Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread. 


I must give credit where it's due...these recipes were found on Pinterest! Oh Pinterest how I LOVE thee!!! If you want quick and easy meals give these a try! 

A Crock-Potting We Shall Go...

This one smelled great, even though it hasn't been cooked in the Crock-Pot yet. So easy to put together.

TERIYAKI CROCK-POT CHICKEN


Medium  to Large bag of carrots
Red Onion into Large Chunks 
2 large cans pineapple (undrained)
4 Garlic Cloves 
4 Chicken Breasts 
1 cup teriyaki sauce


Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice


YUM!