July 26, 2019

How to grill pizza, with homemade dough recipe!


How to Grill Pizza

It’s been some time since I shared my grandma’s recipe for homemade pizza dough in the bread maker. You have to try it, it’s incredibly easy and delicious.

Now you can bake your pizza, that’s what most people do. . . or if it’s a gorgeous summer night you can grill your pizza! It’s fast, easy and it doesn’t heat up your house. Plus I LOVE the smoky flavor that is adds to our pizza.


1.) Start with your dough. I like to roll them out into long skinny pizzas. They fit better on the grill (I think). Don’t roll it too thin, you don’t want it to rip or tear.


2.) Turn your grill on high and get it nice and hot.


3.) Sprinkle a pinch of flour on the dough and brush it with olive oil. Repeat on the other side. This will keep them from sticking to your grill. Some even suggest taking some olive oil and brushing it on your grill racks directly.


4.) Carefully put dough on grill, close lid and let it cook for about 1-2 minutes. Keep an eye on it – you don’t want it to burn! Then carefully flip it over and repeat on the other side.


5.) Remove crusts from heat and put your favorite toppings on them!


6.) Turn the heat down on the grill to medium. Return the pizzas to grill. At this point you just want to heat the toppings and meat the cheese without overcooking the underside of the pizza! Keep the lid closed to help it cook the toppings – as I heard one grilling expert say, If you’re lookin’ . . . it ain’t cookin!”

7.) Once your cheese is melted and your ingredients are warm enough, remove it from the grill. It shouldn’t take long.


8.) Slice and eat. And if it’s nice – eat outside, the pizza tastes better when you’re sitting in the sun. 🙂



What are your favorite pizza toppings? Have you ever grilled pizza before?

May 30, 2014

Blueberry Banana Bread Recipe


This recipe lives on my Baking Pinterest board!

We had some freckled bananas that were screaming to be eaten. We rarely have too-ripe bananas – as they usually get devoured by my little monkeys before this point. But this week we had a few ripe bananas, so I whipped up a batch of banana bread – adding blueberries. This time, instead of vegetable oil, I added Tillamook Greek Homestyle Vanilla Yogurt and Coconut Oil! I think it was awwwee-mazing and I’m not sure I’ll make banana bread with vegetable oil again!!



 1 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon 

1/8 teaspoon ground nutmeg

1/2 Cup regular sugar

1/2 Cup brown sugar

1/4 Cup coconut oil
I didn’t melt this before mixing and sort of wish I had. If you bake with coconut oil – do you warm it up first? I don’t have much experience with this.

1/4 Cup Vanilla Greek Yogurt
I used Tillamook Farmstyle Vanilla Greek yogurt – amazing!

2 large eggs, beaten

1 Tablespoon vanilla extra

2 ripe bananas, peeled, mashed, bananas

1 Cup frozen blueberries
I’m sure you could use fresh blueberries, if you had them!



1.) Preheat oven to 350 degrees F

2.) Butter a 9- by 5- by 3-inch loaf pan. Some recommend also dusting with flour, I didn’t do this.

3.) In a medium bowl, whisk together your flour, salt, baking soda, baking powder, cinnamon and nutmeg.

4.) In another bowl, mix together your sugars, coconut oil, yogurt, eggs and vanilla until blended. Stir in the bananas. Once your batter is mixed, gently fold in blueberries (I added mine frozen – do not thaw).

5.) Mix all ingredients together in one bowl. Pour batter into loaf pan.

6.) Bake at 350 degrees F for about an hour (60 minutes) – or until a toothpick or cake tester comes out clean. Let it cool for at least 20 minutes before removing from pan.

Ideally you’d let this cool for another couple hours. But seriously – who can wait that long?


My kids devoured this. My six-year-old son exclaimed, “This is fantastic mom! It’s the best you’ve ever made. And the crust. . . it’s perfect!” Well if that isn’t a compliment, I don’t know what is!


Going in for seconds. Synchronized sibling snacking, seriously. Baking bread for your babies, who aren’t such little babies anymore, is at the top of my list of things that I find rewarding. Must make more time for this.


I hope you (and yours) enjoy this recipe as much as we did!!

I adapted this recipe from Food Network Blueberry-Banana Bread from Giada De Laurentiis

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December 8, 2013

Crispy French Vanilla Sugar Cookie recipe, with Peppermint Mocha Ganache #DelightInTheSeason

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French Vanilla Sugar Cookie Recipe

Sugar cookies are a holiday staple. There are a TON of sugar cookie recipes out there – but I like this one because they are easy to make, crispy and you can pick any flavor International Delight creamer you like to add lots of flavor. I used French Vanilla International Delight. As crunchy cookies they are great with a hot cup of coffee, too.



Sugar Cookies

1 Cup butter, softened

2 Cups sugar

2 eggs

1 teaspoon vanilla extract

5 Cups all-purpose flour

1.5 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 Cup French Vanilla International Delight (or your favorite flavor!)


Chocolate Ganache

1 Cup International Delight creamer, your favorite flavor – I used Peppermint Mocha creamer and it went great with the flavor of the chocolate and French Vanilla sugar cookies!

2 Cups Chocolate Chips or any type of chocolate. The nicer the chocolate – the better the flavor!


  1. Mix together your butter and sugar until blended. Add your eggs, vanilla and International Delight.  In another bowl combine flour, baking powder, baking soda and salt. Mix together the dry and wet ingredients. Cover and refrigerate for 15 – 30 minutes, until it’s easy to handle.
  2. On a floured surface, roll dough out to 1/8 inch thickness. Cut out shapes using your favorite cookie cutters.
  3. Place on greased baking sheet (or use non-stick baking mats like these)
  4. Bake at 350 degrees for about 10 minutes, until edges are slightly brown. Remove from pan and place on cooling racks.

To make chocolate ganache:

1.) Using a double boiler get your water boiling in the bottom part of the pan.

2.) Pour 1 Cup International Delight into top pan or bowl. Once it’s warmed up, add your chocolate chips. Whisk regularly until creamy. DO NOT OVERHEAT the chocolate will separate and you’ll have a big mess. I’m no chocolatier, but basically you want a low consistent heat to get your chocolate sauce.

3.) Remove from heat. Continue to whisk. Wait until chocolate ganache thickens just slightly and dip your cookies! I dipped half of mine. You can get creative and decorate them with the ganache which ever way you like. You can drizzle ganache over cookies using your whisk or a spoon. If you want sprinkles or crushed candy canes, add them while the chocolate ganache is still warm.

4.) Lay cookies out on wax paper until the chocolate has completely hardened. Since it’s so cold right now, I put them outside to cool down and harden since my kids were waiting to try them.

5.) Enjoy!



Did you know you can use International Delight in replace of milk or water in most recipes?This is especially great for those of you who have dairy allergies!

Here are other International Delight recipes that I’ve posted:

This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I’ll be posting recipes throughout the holiday season as a way to #DelightInTheSeason


(Recipe adapted from Taste of Home Crisp Sugar Cookies Recipe)

May 3, 2013

Homemade pizza dough recipe, in bread machine

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My grandma makes the best pizza dough. When I visited her last month she shared her recipe with me – it is such an easy pizza dough recipe, I’m kicking myself that I didn’t ask for the recipe sooner!

This pizza dough recipe is made in a bread machine and yields two (2) pounds of dough (enough for a 14-inch pizza). We ended up making two smaller pizzas.

All ingredients should be at room temperature, but I keep my yeast in the fridge and it didn’t seem to make a difference?

4 Cups all-purpose flour

3/4 teaspoon salt

2 teaspoons active dry yeast
Costo has the best deal on yeast!

1 and 3/8 Cups water

3 Tablespoons olive oil

How to prepare

1.) Toss all ingredients into the bread maker.

2.) Select the “dough” setting on your bread maker. This just mixes the dough, it doesn’t bake it.

3.) Start dough cycle. Mine takes exactly 2 hours. When it’s done, remove from bread maker.

Pizza-Dough-in-bread-machine-recipe Pin it.

To make pizza

1.) Roll dough out onto round pizza stone or pan. You may want to grease the pan ahead of time (with olive oil) or possibly use cornmeal.

2.) Preheat oven to 400 degrees F. We like to bake our dough for about 5 minutes before we put any toppings on it, mostly just because we love lots of toppings and the dough can be a bit doughy in the middle without pre-baking a bit.

3.) Add your toppings and bake for a total of 15-20 minutes or until the crust is golden brown!

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Don’t have a bread machine? Check out your local thrift shops – I see used bread machines for sale all the time at my local thrift stores. I think people get tired of storing them. I use mine all the time. Check out bread makers on Amazon – they have some fantastic deals, especially in the summer months when people are less likely to buy them!

Homemade-Pizza-Dough-RecipePin it.

What are you favorite pizza toppings? Do you have a favorite pizza dough recipe? Anyone know if I could make a few batches and freeze it? 

Check back tomorrow and I share how we grilled it! 

January 24, 2013

Homemade Cornbread recipe

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I know I’m supposed to be posting soup and salad recipes – but this Homemade Cornbread recipe is the perfect side dish to the Tortilla soup that I’ll be posting tomorrow. So I’m sharing it with you today, so you can be ready. 🙂 I admit I’ve never made homemade cornbread before – I think I made Jiffy once or twice (I know, terrible) so I think I went from a junk car to a Mercedes Benz in my taste of cornbread and I’m not sure I can ever go back!

I’d love to hear from those of your who are certified cornbread fans – let me know what you think!


 1/2 pound butter, melted (yes, that is two sticks)

1 cup sugar

4 eggs, slightly beaten

1 can (16.5 oz) cream style corn

1/2 Cup grated Monterey Jack cheese

1/2 Cup grated cheddar cheese

1/4 teaspoon salt

1 Cup flour

1 Cup yellow corn meal

4 teaspoons baking powder

1 can (4 ounces) green chilies, optional


1.) Mix all ingredients together and place in a 9 x 13 pan.

2.) Preheat oven to 350 degrees F. As soon as you place the pan into the oven, drop the temperature to 300 degrees. Bake 45 minutes to 1 hour.

Makes 10 servings!

This recipe was sent in by Katie as part of our Soup and Salad recipe series (she sent in with her tortilla soup recipes)! Since I am featuring it on the blog, Katie gets a $10 Amazon gift card!

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June 12, 2012

Roasted Coconut Banana Bread recipe

Let the banana recipes begin. I told you this weekend I was able to score 63 pounds of bananas for only $7 (only 11 cents a pound) – so we’ve been making the most of them! Yesterday I made a roasted coconut banana bread that my family loved! The recipe comes straight from Bernard Clayton’s New Complete Book of Breads.


1 cup flaked coconut

1/4 cup (1/2 stick) butter or margarine, room temperature

3/4 cup sugar

2 eggs, room temperature

3 tablespoons milke

1 teaspoon lemon juice

1/2 teaspoon almond extract – If you like almond flavor, I’d maybe add a full teaspoon?

2 cups sifted all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about two medium bananas)


  1. Grease a 9 x 5 loaf pan. I just used butter.
  2. Spread coconut onto baking sheet and toast in oven at 350 degrees. The recipe said 15 minutes – but mine was very brown after five minutes, so keep a close eye on it.
  3. In a large mixing bowl (or mixer) – mix together butter and sugar. Beat in eggs, one at a time. Mix in milk, lemon juice, and almond extract.
  4. Sift flour again into mixing bowl with baking powder, baking soda and salt.
  5. Blend well. Add in bananas and gently fold in coconut (save some coconut to sprinkle on top of loaf)
  6. Pour mixture into greased loaf pan. Push dough to corners with a scraper.
  7. Sprinkle remaining coconut on top
  8. Bake until light brown at 350 degrees – for about an hour. You’ll know it’s done if you stick a toothpick in middle and it comes out clean (no batter on it).
  9. Let loaf cool about 10 minutes, then turn over onto wire rack.

February 27, 2012

Give stale bread a new life = make homemade croutons

This last weekend I picked up some sourdough bread from the store bakery. I admittedly paid a pretty penny for it, I was sucked in by the sweet sourdough smell and rustic look. When time came to serve it with our homemade clam chowder, we discovered it was the worst. bread. ever. It was as hard as a rock – not just on the outside but all the way through.

We were fooled by what looked like a good loaf. It’s what’s inside that counts, even with bread.

So what do you do when life throws you a tough loaf? Make homemade croutons! So easy and so much more delicious than store bought croutons I could see myself hoping I’d come across another stale loaf of bread just to have an excuse to make them again. We sprinkled these onto our leftover chowder and it was a beautiful thing.

Next time you’re at the store you can look for a bread markdown section and give the discounted, stale bread a new life.


Day old or stale bread

Olive oil, enough to give a light coating (1/4 cup?)

Salt and pepper to taste

Your favorite herbs, to taste: We used basil, oregano, rosemary and garlic
Other ideas:  thyme, celery seed, parsley, red pepper flakes

Optional: Parmesan cheese, minced or powdered garlic


1.) Preheat oven to 375 degrees

2.) Take bread and slice into 1/2 to 1 inch pieces. Whatever size you’d like.

3.) In a large bowl, mix bread with olive oil, salt and herbs until evenly coated

4.) Spread bread out onto baking sheet and bake at 15-25 minutes or until golden brown. During the baking time, you can use a spatula and flip pieces of bread to get multiple sides crispy and brown.

5.) Put on salads and soups. Store in an airtight bag or container good for about a week, without refrigeration.

Breadcrumbs are another option for rescuing old bread. What else do you do with it? 

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