Wednesday, September 18, 2013

Peach Ricotta Tart

Peach Ricotta Tart

4 large, ripe peaches
1 16-ounce container ricotta cheese
1/4 cup plus 2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 1-pound ball pizza dough
2 tablespoons butter, melted

Fill a medium saucepan with water and bring to a boil. Drop the peaches into the water for 10 seconds. Remove and rinse under cold water. Use a small knife to slip off the skins. Cut each peach into 8 wedges; set aside. Combine the ricotta and 1/4 cup of the sugar; set aside. In a small bowl, combine the cinnamon, nutmeg, and remaining sugar; set aside.

Lightly flour the back of a large baking sheet. Roll out the pizza dough to 1/4 inch thick. Place the dough on the back of the baking sheet and brush it with half the butter. Preheat a gas grill to high; adjust the temperature after 15 minutes. (If cooking over charcoal, allow the coals to burn until covered with gray ash.) Using the baking sheet like a big spatula, flip the dough directly onto the grill. Cook until the underside of the dough begins to brown, 4 to 6 minutes. (The crust may bubble.) Using tongs, slide the dough back onto the baking sheet, then flip the ungrilled side onto the grate. Brush the cooked side of dough with the remaining butter. Arrange the peaches on top. Sprinkle with the spices sugar. Cover grill and cook for 8 to 12 minutes or until the underside of the crust browns. Slide onto the baking sheet. Serve warm and with the sweetened ricotta.

Thursday, August 29, 2013

Tuna Tacos

Tuna Tacos
Prep Time: 10 minutes
Yield: 12 servings

1 large can of tuna
2 tablespoons coleslaw dressing
1 package coleslaw mix
12 flour tortillas

1) In a medium bowl mix the tuna, coleslaw mix, and coleslaw dressing.
2) Spoon into flour tortillas.
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French Toast Sticks

French Toast Sticks
Prep Time: 20 minutes
Yield: 4 servings

4 slices bread
3 eggs
1/4 cup milk
2 cups Corn Flakes cereal
1 tablespoon butter or margarine

1) Cut each slice of bread into 3 strips. Place bread strips into rectangular baking dish.
2) beat eggs and milk in a medium bowl with eggbeater or fork until foamy. Pour over bread. turn bread over, using a spatula, to coat the other side.
3) place cereal into a plastic bag; seal bag. crush cereal with a rolling pin. Place crushed cereal in a shallow dish.
4) Melt butter in a skillet over medium heat; tilt skillet so butter covers the bottom.
5) Remove bread strips from egg mixture, and dip into the crushed cereal. Turn bread strips over, using a spatula, to coat other side.
6) Cook cereal-coated bread in butter about 4 minutes or until bottoms are golden brown. turn bread over. Cook other side about 4 minutes or until the bottoms are golden brown.
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Ultimate Banana Sandwich

Ultimate Banana Sandwich
Prep Time: 5 minutes
Yield: 4 servings

1/4 loaf banana bread, sliced thinly
8 tablespoons peanut butter
2 bananas
4 teaspoons mini chocolate chips

1) Toast banana bread slices until lightly golden.
2) Spread peanut butter on each slice of bread.
3) Top with banana slices and chocolate chips.
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Banana Bread

Banana Bread
Prep Time: 15 minutes
Yield: 8 servings

4 whole bananas
1 cup all-purpose flour
1 cup wheat bran
1 1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup brown sugar
1 cup unsalted butter, soft
2 whole eggs
1 teaspoon vanilla extract
1/2 cup walnuts
1 tablespoon honey

1) Preheat oven to 350 degrees. Grease a large 9x5 inch loaf pan.
2) Whip 2 bananas and sugars until mix is creamy. Add butter, eggs, and vanilla and whip until smooth. Mix in all dry ingredients until blended then add walnuts and blend for an additional minute.
3) Slice 2 bananas and toss with honey until the bananas are well coated.
4) Pour mix in loaf pan and place honey coated bananas on top.
5) Bake in oven for 60 minutes. Let cool for 5 minutes then place a plate on top of pan and flip upside down so loaf falls onto plate. Slice and garnish the loaf with your choice of fresh fruit, powder sugar, yogurt etc.
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Scrambled Eggs Demonstration

Demonstration of how to make scrambled eggs.

Fruit Face

 "Fruit Face"