Summer Creme Tart “Pizza”

My mom taught me this recipe. It’s especially tasty in the summertime, since it’s a bit lighter dessert. The cream cheese and fruit topping is delectable! It’s a fun, kid-friendly dessert to make, and super easy! Use flavored cream cheese spread if you want, and arrange fruit in a pattern on top (red, white, and blue themed for July 4th, even!) or plop it on randomly like I did here!

Ingredients:

1 large roll of sugar cookie dough (like Pillsbury)

Cream cheese spread

Fruit of your choice! (I used strawberries, kiwi and banana)

Unroll cookie dough and press down evenly into the bottom of a greased cookie sheet or brownie pan. I used a regular 9×9 pan, but you can experiment with a larger pan/sheet if you like a thinner “pizza crust.” 

Bake cookie dough according to package instructions- about 15 minutes or until golden brown on top. Let cool completely. Spread cream cheese evenly over the top of the cookie and top with sliced fruit! 

Cut into pizza-shaped slices or bars, or just eat right out of the pan!

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Parmesan Oregano Deviled Eggs

I’ve always marveled at how deviled egg recipes can be fiddled with and ingredients switched in and out, but they always still taste so good! I made this version last night for Ben, since deviled eggs are one of his favorite snacks (at least they’re better than the half can of pringles he confessed that he ate in one sitting yesterday :P). These have oregano, parmesan-romano cheese, dijon mustard, and a dash of hot sauce in them. I garnished them with a shredded cheddar cheese blend and some paprika.

6-7 eggs, hard boiled

~3 tablespoons Dijon mustard

~1/3 cup light mayonnaise

1-2 tbsp Parmesan cheese (grated)

salt and pepper, to taste

dash of hot sauce

1 tsp oregano

Shredded cheddar cheese and pinch of paprika, for garnishing

Shell eggs and slice lengthwise. Remove yolks by gently squeezing from the underside of the egg until the yolk ‘pops’ out. You may need to soak the eggs in cold water for about 30 minutes before this to help with shelling. Mix together yolks, mayo, mustard, oregano, salt/pepper, parmesan cheese, and hot sauce in a medium size bowl and mash until smooth.

Spoon filling into a ziplock sandwich bag and cut off one corner. This is your piping bag! Squeeze filling slowly into the center of each egg half.

Garnish with cheese and paprika.

 

ClaireLeave a comment

Greek Yogurt and Berry Stuffed French Toast

Ingredients:

1/2 loaf french bread (or any bread, preferably fluffy and white)

3 eggs

1/3 c. skim milk

1 tsp cinnamon

1/3 cup chopped strawberries

1 tbsp honey

1/2-1 cup vanilla Greek yogurt

In a medium bowl, whisk together eggs, milk, and cinnamon. Slice loaf of bread into 1-2” thick slices. Heat a small pad of butter on a skillet over medium-high.

Dredge slices of bread, as needed, in egg batter- about 10 seconds each side or until soaked through. Place bread in skillet and fry- about 3 minutes each side, or until golden brown.

Remove from heat and top with Greek yogurt and sliced strawberries. Drizzle honey over top and serve!

***For peanut butter banana french toast, spread 1-2 tbsp peanut butter on toast as it comes off off skillet. Top with sliced bananas and drizzle with honey.

ClaireLeave a comment