Cream-Filled Grilled Pound Cake

Yield: Makes 4 servings


Ingredients
4 tablespoons pineapple cream cheese
8 (1/2-inch-thick) slices pound cake
Sweetened whipped cream
Fresh strawberries and blueberries
Preparation
1. Spread pineapple cream cheese evenly over 1 side of 4 pound cake slices. Top with remaining 4 pound cake slices.

2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side. Top with whipped cream and berries. Serve immediately.


From Southern Living, June 2007

Grilled Pizza with Hot Sausage

Grilled Pizza with Hot Sausage
From Bobby Flay
Ingredients

1/2 pound Italian hot sausage
1 large red onion, cut into 1/4-inch thick slices
2 large yellow pepper, cored, seeded and quartered
2 large red pepper, cored, seeded and quartered
Olive oil
Salt and pepper
1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds
1/2 pound grated fontina cheese
1 cup sheep's milk ricotta
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
Basil Vinaigrette, recipe follows

Directions

Preheat a grill.
Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side.
Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side.
Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop.
Remove the peppers and slice into 1/8-inch thick slices.
Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface.
Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese.
Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes.
To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes.
Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste.
Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve.
Serves 4.

Basil Vinaigrette:

1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground black pepper
1/2 cup olive oil

Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

7 Up Chicken

I found this delicious recipe for 7-up Chicken at http://frostedbakeshop.blogspot.com sch an adorable blog with great looking recipes!

1 cup vegetable oil
1 cup soy sauce
1/4 tsp. garlic powder
1 tsp. horseradish sauce
2 cups 7-up
Chicken breasts or tenders - enough to fit comfortably in a gallon zip-lock bag


Mix all the ingredients together and marinade the chicken overnight ( 12- 24 hoursin a pinch 8 hrs will work). The longer the better! I usually put my zip-lock bag on a cookie sheet in the fridge. Amy ( the blogger at frostedbakeshop)says she turns the bag over multple times during the process.

Pizza Dough for Grill

1 tablespoon active dry yeast
1 cup warm water ( about the temperature water safe for a baby)
2 Tablespoons of cornmeal
1 teaspoon olive oil
dash sugar
2 1/2to 2 3/4 cups all purpose flour

more cornmeal and more olive oil ( as desired we like A LOT)


dissolve yeast in warm water . Let stand 5 mi .Stir in the 2 tablespoons cornmeal, the 1 teaspoon olive oil, salt and sugar. Mix in as much flour as you can. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic ( about 6 min). let rest 10min. sprinkle rolling surface with cornmeal . Flatten dough by hand or with rolling pin to desired thickness drizzle olive oil on the top; flip dough over and drizzle more olive oil on the back.

Banana Boats

Banana Boat
Basic:

18-inch heavy-duty aluminum foil
1 banana, unpeeled
Miniature marshmallows
Milk chocolate chips or broken candy bars

Cut a slit lengthwise about two-thirds of the way through the banana from the stem to the base. Fill the slit with miniature marshmallows and milk chocolate chips or broken pieces of chocolate bars. (I like to use milk chocolate chips because they melt in your mouth, in your hand — they melt everywhere.) To heat the banana boat, wrap in foil and cook on hot coals for five minutes, or until the chocolate and marshmallows have melted. Serve as a snack, a dessert or a treat around the campfire.

One word of caution. If you leave the boats in the coals too long, the bananas will liquefy and the chocolate will burn.


Fruit “Banana Boat”

maraschino cherries
shredded coconut
nuts
pineapple


You can top thee pretty much anyway you want ( pb chips, butterscotch chips, etc)They all taste great topped with cool whip or ice cream :)

Image and recipe from www.meridianmagazine.com/enjoying/070927foil.html