Grilled Pizza

Thanks to Ricky's cousin Heidi at tastysensations.blogspot.com we made this aweseme grilled pizza dough. You have to try it!

This pizza crust recipe is GREAT for grilling, but is just fine for oven pizzas too. Yields 6 individual crusts.

DOUGH:
1 1/2 cups very warm water
1 TBS sugar
1.5 TBS yeast
1 tsp salt
3 TBS olive oil
3 C. all-purpose flour
1 C. whole wheat flour

Mix yeast, sugar and warm water. Let sit until frothy (about 10 minutes). Add salt, oil and 1 c. whole wheat flour. Mix well. Let rest for 10 minutes. Add remaining flour, 1/2 cup at a time, until it pulls from the side of your mixer (or if mixing by hand, until well incorporated). Knead for 8 minutes. Dough should become elastic.

Place in greased bowl and cover with a warm, damp cloth. Let rise until double in size. Meanwhile, flour a clean countertop and prepare your pizza toppings, cheese, and sauce in separate bowls so they are ready to go. Divide dough into 6 ball-sized portions (do not stretch out to pizza crust yet). Let sit for 15-20 minutes on floured surface. Preheat grill tto medium-high. Coat dough balls with flour, and with floured hands, stretch out crust - about 6-8 inches, depending on how you think you like it. Place it on well-oiled grill grates and grill one side for about 2 minutes. Flip. Add sauce, cheese and toppings. Close grill cover and cook for about 2 more minutes or until cheese is melted.

Chocolate Malted Cookies

Since we had extra chocolate malt powder left over from making Whopper Ball pie, the boys and I made these cookies to bring to church for the dads on Father's Day. They are delicious cookies.

1/2 cup butter, softened
1/2 cup shortening
1-3/4 cups powdered sugar, divided
1 teaspoon vanilla
2 cups flour
1 cup chocolate malted milk powder, divided
1/4 cup unsweetened cocoa powder

1. Beat butter, shortening, 3/4 cup powdered sugar and vanilla in a large bowl.


2. Add flour, 1/2 cup malt powder and cocoa. Beat until well blended. Refrigerate several hours or overnight.


3. Preheat oven to 350. Shape slightly mounded teaspoonfuls of dough into balls. If the dough is too crumbly to work with, add water a little bit at a time until you can work the dough into balls.


4. Place dough balls about 2 inches apart on ungreased cookie sheets.


5. Bake 14-16 minutes.


6. Combine remaining 1 cup powdered sugar and 1/2 cup malt powder in medium bowl.


7. Remove cookies to wire racks; cool 5 minutes. Roll cookies in powdered sugar mixture.


8. Makes about 4 dozen cookies.

Whopper Ball Pie

Last year we started a tradition that we would make an ice-cream type dessert every Father's Day. This year I found a recipe that uses lots of whopper balls and adapted it to my liking. Ricky always tells the boys they have whopper ball toes and tickles them. The boys always give him whopper balls for his birthday, Christmas, and Father's Day. The dessert was awesome! There aren't any pictures because it was gone so fast. We will definitely make this again. It is great for entertaining.

1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix (Betty Crocker makes this kind)
2/3 cup chocolate-flavor malted milk powder (I found this in the coffee/tea/cocoa section of the grocery store and Ovaltine was the only brand I could find)
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup hot fudge topping
1 (5 oz) box whopper balls, crushed
2 cups vanilla bean ice cream, softened
2 cups chocolate ice cream, softened
1 (8 oz) containter frozen whipped topping, thawed

1. Heat oven to 350. Spray 10-inch springform pan with cooking spray.



2. In a large bowl, stir cookie mix, 1/3 cup of the chocolate malt powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 minutes or until set. Cool competely (about 30 minutes).



3. Meanwhile, press remaining cookie dough into 10-inch circle on ungreased cookie sheet. Bake dough 12-13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.



4. Spread hot fudge topping over crust in springform pan.



5. In a medium bowl, break apart large cookie until crumbly. Stir in crushed whopper balls. Sprinkle 1/2 of the whopper mixture over hot fudge. Press lightly.



6. In large bowl, combine both softened ice creams and remaining 1/3 cup chocolate malt powder until well blended. Spread ice cream over fudge in pan.



7. Spread whipped topping over ice cream.



8. Sprinkle with remaining whopper mixture. Cover with foil. Freeze at least 5 hours or until firm. (I made mine the Friday before Father's Day)



9. To serve, remove sides from springform pan. Let stand 5 minutes. Use hot wet knife to cut into pie slices.

Baked Cheese Sandwiches

Once you have these you won't ever want to make regular grilled cheese sandwiches again. My boys were asking me to make them again before we were even finished eating. They are definitely worth the extra effort. I've posted the dough recipe before, but I thought I'd post it again since it is so versatile.
Mix: 2 Tablespoons yeast, 2-1/3 cup warm water, and 1/3 cup sugar. Let sit for 5 minutes.
Mix: 4 cups flour, 1/3 cup oil, 2 teaspoons salt, 3 Tablespoons powdered milk and the yeast mixture.
Add 2 cups of flour and knead.
Separate the dough in half. Put half in a greased bread pan and set aside. Take the other half and half it again. Take one of these pieces and spread it thinly in a greased 9x13-inch baking dish. Sprinkle two cups of your favorite cheese over the top. Roll the remaining piece of dough thinly and place it one top of the cheese. Lightly brush the top with olive oil. Sprinkle with Parmesan cheese and Italian seasonings. Let rise for 15 minutes. Then, bake at 350 for 28 minutes. When the baked cheese sandwiches come out put in the bread pan of dough and cook it for 28 minutes. Cut the baked cheese into strips and serve with tomato soup. I promise it tastes like heaven! You can use the loaf of bread however you wish.

Safe to Eat Raw Cookie Dough (and Truffles)

Ricky loves to eat cookie dough. His boys think it will make him sick. Here is the perfect solution - my Aunt Candy's recipe tastes just like the real thing but doesn't include any eggs. It is a little bit addictive and so yummy dipped in chocolate.

1 cup butter

3/4 cup brown sugar

1 box (3-oz) instant vanilla pudding

1/4 cup milk

1/2 Tablespoon vanilla

1 teaspoon baking soda

2 1/2 cups flour (I prefer whole wheat four)

2 cups chocolate chips (I prefer the mini-chocolate chips)

In a large bowl, cream softened butter and sugar until fluffy. Add pudding and stir well. Add milk, vanilla and baking soda. Slowly mix in flour until smooth. Dough will be slightly sticky. Stir in chocolate chips and chill. Do not bake!

To make truffles: Form chilled dough into balls and freeze. Dip balls in melted chocolate and chill again to set. Serve cold.