throwback thursday.. easy bbq fare and a patriotic deep dish fruit pizza

today is throwback thursday and i am sharing recipes that i have shared with you in the past.. they are some of my favorite because they are easy, quick and yummy.. last weekend was fourth of july and we had a party.. i tried to go simple and make things that i didn't need to spend a lot of time on.. it worked and everyone had a great time..

 

i made homemade ice cream without a maker that i will share with you next week.. but believe you me.. so easy.. 3 ingredients that's it that's all.. so come back next week.. also for dessert i went and bought several boxes of ice cream sandwiches and bars and just passed them out.. i got everything ready before hand, earlier in the day.. when it came time for guests to arrive pete threw the dawgs on the grill and we chatted, cooked, mingled..

 

 

below is a super easy recipe but very good for deep dish fruit pizza.. how can you go wrong with sugar cookie dough, cream cheese and fruit.. you can't!!

 

 

i had a drink station set up for root beer floats with the homemade ice cream and root beer vodka, wine, cranberry, lime and vodka and some other fun drinks.. {i'll share with you next week some of the drinks also}

 

all in all it was a fun night.. we had about 26 guests and everyone had a great time..

 

pimento cheese {a favorite among the kids}

prep time: 5 minutes
servings: about 2-3 cups

ingredients:

4 cups shredded sharp cheddar cheese
1+ cup mayo {if you think it needs more add a little bit at a time}
1 jar of pimentos {with some of the juice} i didn't have pimentos but i did have a jar of roasted sweet red peppers, which is basically the same thing so i chopped up one of the peppers from the jar and added a tsp of juice from the jar
dash of tobacco

directions:

combine everything until well incorporated.. cover and put in the fridge for about an hour before serving.. what doesn't get used put in an airtight container and it will keep for about a week.. i like to serve it with crackers and ruffles.. because ruffles have ridges.. and i like ridges..



grilled beer brats

prep time: 3 hours
servings: 8

ingredients:

2 packages of stadium brats
1 bottle/can of your favorite beer
chili powder

directions:

poke the brats with a toothpick all over and soak them in beer and a tablespoon of chili powder for about 3 hours.. remove them from the beer and discard beer.. cook over a medium hot grill until done.. about 5 minutes on each side.. top with grilled onions and horseradish mustard..

caramelized grilled onions:

 

ingredients:

 

2 onions, sliced

olive oil

salt
1/2 tblsp. chili powder

 

directions:
 

heat a large skillet over medium heat.. add two twirls around the pan with olive oil.. toss in onions, salt and chili powder and cooked until tender and caramelized for 15-20 minutes.. stir to prevent burning.. great on brats and grilled italian sausage..

 

coney island sauce

prep time: 10 minutes
cooking time: 30 minutes

ingredients:

1 lb. ground beef {use turkey if you prefer}
1 can tomato paste
1 tblsp. mustard
1 tblsp. worcestershire  sauce
1/2 tblsp. brown sugar
1 tblsp. chili powder
1 tsp. cumin
a few dashes of tobacco

directions:

in a medium pot over medium high heat cook ground beef until no longer pink.. add tomato paste and mix around until well incorporated.. then add the remainder of the chili ingredients.. mix well and turn heat to simmer and let simmer for about 30-60 minutes.. once heated through and all the flavors are well incorporated.. then top your dawg.. a true coney island dawg is bun, dawg, mustard and coney island sauce.. i didn't get a picture of that version :( the picture above is the bun, dawg, sauce, onions and jalapenos.. super yummy nonetheless.. {serve over whatever type dawg you like.. hot and spicy, cheddar, turkey, all beef, etc..}



gullo macaroni salad {another kid favorite}

prep time: 10 minutes
cooking time: 20 minutes
servings: 10

ingredients:

2 cups elbow {or any kind you like i sometimes use spiral, mini shells, ziti, etc.} macaroni, cooked, rinsed, and drained
2 cups cooked, peeled and cleaned salad/bay shrimp {sometimes i can't find the little shrimp so i use regular shrimp and cut them in 1/2 or in 1/3's}
1/2+ cup mayonnaise {start out with 1/2 cup if to dry add a little more}
salt and pepper to taste

directions:

cook pasta according to directions, while it's cooking  rinse your shrimp well ..cut the larger shrimp in half or in thirds with your kitchen shears if needed.. add to a large mixing bowl.. drain macaroni and rinse with cold water until pasta is no longer hot then add to mixing bowl {you must do this part or your mayo gets all runny and it's really rather unappealing}.. salt and pepper..{i pepper generously} add mayonnaise and mix well.. refrigerate for 2-3 hours before serving.. right before ready to serve check the consistency you might have to add a tad more mayo.. but you be the judge.. this has been a favorite at bbq's for many many years.. i always get asked for the recipe..

deep dish fruit pizza

prep time: 15 minutes
cooking time: 30 minutes
serves: 24 squares

ingredients:

2 rolls {16.5 oz.} pillbury refrigerator sugar cookies, {remove from fridge for about 10 minutes before using}
2 packages of cream cheese {room temp}
1/2 cup sugar
1/2 tsp. vanilla
1/2 tsp. lemon zest
blueberries
raspberries

directions:

pre heat oven to 350 degrees {f}.. then take a baking sheet and spray with pam.. then press your cookie dough, i just tore off chunks and kinda mushed down onto the cookie sheet, until the baking sheet was covered with the dough.. bake 20-30 minutes until the cookie is cooked and a golden brown.. remove from oven and allow to cool.. while it's cooling combine in a medium mixing bowl {either with a mixer or large spoon} the cream cheese, sugar, vanilla and lemon zest until combined and "fluffy".. spread cream cheese mixture over cooled cookie crust and top with your fruit.. i chose to decorate it like a flag since it was 4th of july but in the past i have decorated it with kiwi, strawberries, blueberries, raspberries, etc. and in no particular pattern.. cover and keep in the fridge.. then when ready to serve remove about 20 minutes before..

enjoy and get cook'n!!

 

i hope you had a wonderful 4th of july..