Dessert Pizza

Dessert Pizza | Pinky's Pantry
This is an old Pampered Chef recipe that I learned to make many years ago. It’s very easy to do because the crust is made from refrigerated cookie dough. You can lay the fruit in any pattern or design you want. It makes a very pretty presentation and is sure to wow your dinner guests when you serve it. Little do they know how simple it was to make!

DESSERT PIZZA

  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 1 box (8 oz) cream cheese, softened
  • ⅓ cup sugar
  • 4 cups assorted fresh fruit such as strawberries, kiwi, peaches, blueberries, raspberries, etc.
  1. Preheat oven to 350°F.
  2. For the crust, shape the cookie dough into a ball.
  3. Place ball in center of a cookie sheet or pizza pan and flatten it lightly with the palm of your hand.
  4. Roll out the dough to a 12-inch circle using a lightly floured rolling pin.
  5. Bake the sugar cookie crust for 18-20 minutes or until light golden brown.
  6. Remove from oven and allow to cool completely.
  7. In a small bowl, beat cream cheese and sugar until well combined.
  8. Spread the cream cheese mixture evenly over the top of the cookie crust.
  9. Arrange fruit over the cream cheese mixture in any design or pattern you want.

NOTE:  For a large 16-inch pizza like the one I have pictured, just double the recipe.

Here’s a picture of another one I made for a different occasion. As you can see, the design possibilities are endless with all the fruit combinations you can come up with.
Dessert Pizza | Pinky's Pantry

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Pear and Pistachio Guacamole

Pear and Pistachio Guacamole | Pinky's Pantry
I saw this recipe on foodnetwork.com and I thought it would be fun to make a different kind of guacamole for Cinco de Mayo. This guacamole recipe couldn’t be any more different from the traditional, but it was delicious! It had a slightly sweet, slightly spicy flavor that went great with tortilla chips and was a perfect addition to our Cinco de Mayo dinner.

PEAR AND PISTACHIO GUACAMOLE

  • 3 Hass avocados, halved, pitted and cubed
  • 2 firm ripe Seckel pears or 1 large Anjou pear, cored and finely diced
  • 2 Tbsp. chopped fresh cilantro
  • juice of 1½ – 2 fresh limes
  • 1 clove garlic, finely chopped
  • 1 small jalapeño, minced (if you want it less spicy, remove the seeds)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 Tbsp. chopped roasted pistachios
  • lime wedges, for serving
  • blue corn tortilla chips, for serving
  1. Toss together the avocados and pears in a medium bowl.
  2. Stir in the cilantro, juice from 1½ limes, garlic, jalapeño, salt, and pepper.
  3. Taste and adjust seasoning with additional lime juice, salt, and pepper if desired.
  4. Transfer to a serving bowl and sprinkle pistachios over top.
  5. Serve with lime wedges and blue corn tortilla chips.

 

Warm Mexicorn Dip

Warm Mexicorn Dip | Pinky's Pantry
This dip has been a long time favorite in my family. It’s very, very easy to make because you just throw all the ingredients into a bowl and microwave it! It’s a great appetizer for a Cinco de Mayo party. I you want to make this meatless, you can omit the bacon. I think it’s fine without it, but my kids swear it tastes better with bacon. Either way, you’ve got to give this recipe a try. You won’t be sorry. Make sure you serve it warm!

WARM MEXICORN DIP

  • 4 cans (11 ozs. each) Green Giant mexi-corn, drained well
  • 3/4 cup mayonnaise
  • 2/3 of a 16-oz. container sour cream
  • 16 ozs. shredded cheddar cheese
  • 3 or 4 green onion stalks, chopped (depends on how big they are)
  • salt and pepper, to taste
  • 8 slices bacon, fried crispy and crumbled
  1. Mix all the ingredients in a microwave-safe dish.
  2. Microwave until hot and bubbly, stopping to stir halfway through (about 5 minutes).
  3. Serve warm with tortilla chips.

Hummingbird Cake

Hummingbird Cake | Pinky's Pantry
This is an old recipe that I got from one of my first cookbooks many, many years ago. Hummingbird Cake is basically a banana-pineapple-nut cake. It’s moist, delicious, and absolutely addictive. I usually bake it in a bundt pan and serve it plain, but you could also bake it in three round cake pans and frost each layer with a cream cheese frosting. Either way is delicious and will have you humming with delight!

HUMMINGBIRD CAKE

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 3 eggs
  • 1½ cup vegetable oil
  • 2 tsp. vanilla extract
  • 2 cups ripe bananas, mashed
  • 1 can (8 ozs.) crushed pineapple in juice, undrained
  • 1 cup chopped walnuts or pecans
  1. Preheat oven to 350°F. Generously grease a bundt pan.
  2. In a large bowl, mix flour, sugar, baking soda, salt, and cinnamon with a wooden spoon.
  3. Add the eggs, oil, vanilla, bananas, pineapple, and nuts, and stir together well.
  4. Pour into prepared pan.
  5. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. (In my oven, 50 minutes is perfect, but depending on your oven, this could take up to 70 or 80 minutes.)

NOTE: If desired, cake may be baked in three 9-inch round cake pans. If using three cake pans, bake at 350°F for 25-30 minutes. Allow to cool completely, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

  • 2 pkg. (8-oz. each) cream cheese, softened
  • 1 cup salted butter or margarine, softened
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract
  1. With an electric mixer set on medium-low speed, beat cream cheese and butter until smooth.
  2. Add powdered sugar little by little, beating at low speed until blended.
  3. Stir in vanilla.
  4. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Savory Pork Tenderloin

Savory Pork Tenderloin | Pinky's Pantry
I had some pork tenderloins in the freezer so I decided to put them out for dinner tomorrow. This dish is pretty easy to make and most of the time, you already have all the ingredients in your pantry. I like to marinate the pork overnight, but if you can marinate it for at least 4 hours, that works.

SAVORY PORK TENDERLOIN

  • 1 package pork tenderloins (package should contain two tenderloins)
  • ¼ cup soy sauce
  • ¼ cup lemon juice
  • ¼ cup sugar
  • 3 Tbsp. dijon mustard
  • 2 Tbsp. olive oil
  • 3 large cloves garlic, minced
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. cornstarch dissolved in 3 tsp. cold water
  1. Place pork tenderloins into a gallon size ziploc bag.
  2. In a small bowl, whisk together soy sauce, lemon juice, sugar, dijon mustard, oil, garlic, salt, and pepper.
  3. Pour marinade into ziploc bag with tenderloins and seal, squeezing out as much air as possible.
  4. Let tenderloins marinate in the fridge overnight or for at least 4 hours.
  5. The next day, preheat oven to 350°.
  6. Place tenderloins into a small baking pan and pour the marinade all over them.
  7. Bake 1 hour or until done, flipping tenderloins over halfway through baking. The meat is done when a thermometer inserted into the thickest part reads 145°.
  8. Transfer tenderloins to a chopping board, tent them with foil, and let them rest for 10 minutes before slicing.
  9. While tenderloins are resting, pour the sauce into a small saucepan.
  10. Add the cornstarch/water mixture to the sauce and cook, whisking constantly, until sauce is thickened.
  11. Slice the tenderloins, then arrange the slices on a serving platter and pour the sauce over them.

Veggie Cream Cheese Roll-Ups

Veggie Cream Cheese Rollups | Pinky's Pantry
I stumbled across this recipe on justapinch.com. They have some great recipes on their website and this one was no exception. This yummy, vegetarian appetizer is great to serve at a party or take to a potluck. You can substitute lowfat cream cheese if you want to cut down on the fat. These colorful rolls look so pretty arranged on a platter. And the best part is….. they’re super easy to make!
Veggie Cream Cheese Rollups | Pinky's Pantry

VEGGIE CREAM CHEESE ROLL-UPS

  • 6 eight-inch flour tortillas (can use wheat, spinach, or tomato tortillas)
  • 2 pkg. (8 oz. each) cream cheese, softened
  • 1 envelope ranch dressing or dip mix
  • 4 green onions, finely chopped
  • ½ small can (4.25 oz.) chopped black olives
  • 1 celery rib, finely chopped
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped red bell pepper
  1. Beat cream cheese and ranch mix together until smooth and well-blended.
  2. Stir in chopped vegetables with a rubber spatula.
  3. Spread cream cheese mixture evenly over tortillas.
  4. Roll up tortillas into logs and wrap each log in plastic wrap.
  5. Place tortilla logs in fridge to chill for at least 3 hours to set.
  6. Slice tortillas into ½-inch rounds before serving.

NOTE:

  • Can be served with salsa as a dip.
  • I don’t like a lot of olives in these rolls so I only use half a small can. Feel free to use the whole can if you like.

Chicken Piccata

Pinky's Pantry | Chicken Piccata
Chicken Piccata is one of my very favorite things to order from an Italian restaurant. Piccata actually refers to a method of cooking where something is sauteed in a sauce of butter, lemon juice and capers. In Italy, veal and fish are most often cooked in the piccata style, but chicken seems to be the popular choice in the United States. Whatever you choose, this dish is delicious and the impressive way it looks on a plate belies how simple it actually is to make.

CHICKEN PICCATA

  • 2 boneless, skinless chicken breast halves
  • salt and pepper, to taste
  • all purpose flour, for dredging
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1/3 cup fresh lemon juice
  • 1/3 cup dry white wine (I like Sauvignon Blanc)
  • 1/2 cup chicken broth
  • 3 Tbsp. capers, drained (or rinsed well if using capers cured in salt)
  • 3 Tbsp. chopped fresh parsley, optional
  1. Slice chicken breasts in half horizontally.
  2. Place chicken between 2 sheets of plastic wrap and pound to 1/4-inch thickness.
  3. Season chicken on both sides with salt and pepper to taste.
  4. Dredge chicken in flour until well-coated, shaking off excess flour.
  5. In a large skillet, heat olive oil and butter together over medium-high heat.
  6. Add chicken breasts and cook until golden and cooked through, about 3 minutes per side.
  7. Transfer cooked chicken to a plate.
  8. In the same pan where you browned the chicken, add lemon juice, wine, and broth, and bring to a boil, scraping up any brown bits at the bottom of the pan.
  9. Stir in capers, then return the chicken to the pan, including any juices that might have leaked out onto the plate.
  10. Continue to cook for another 4 or 5 minutes till the sauce reduces and thickens a little bit.
  11. Transfer to a serving platter and sprinkle with chopped parsley, if desired.

NOTE: Instead of half white wine and half chicken broth, you can make the sauce with just chicken broth or just wine. But don’t leave out the lemon juice. It’s a must!

Eggplant Rollatini

Eggplant Rollatini | Pinky's Pantry
This vegetarian dish looks like you spent all day making it but is actually very easy. Not only is it delicious, but it’s healthy too. If you have a mandoline, use it. It’s not absolutely necessary, but it sure makes nice even eggplant slices. You can also make your own marinara sauce or just buy a jar, like I did. They have lots of healthy ones out there nowadays. This recipe makes a big 9×13-inch casserole. If you’re feeding less people, cut the recipe in half.

EGGPLANT ROLLATINI

  • 2 large eggplants
  • olive oil
  • salt and pepper
  • 2 large eggs
  • 1 container (15 ozs.) ricotta cheese
  • 1 pkg. (10 ozs.) frozen chopped spinach, thawed and squeezed dry
  • 2 tsp. Italian seasoning
  • 2 cups grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 jar (24 ozs.) marinara sauce
  1. Line 2 large baking sheets with foil and generously grease each with olive oil.
  2. Preheat oven to 400°F.
  3. Trim off and discard stem ends and bottom ends of the eggplants.
  4. Slice off 2 opposite sides of each eggplant so you have a flat top and a flat bottom.
  5. Using a mandoline, slice each eggplant lengthwise into 1/4-inch thick slices. You’ll have about 20 slices total.
  6. Lay the eggplant slices in a single layer on the baking sheets and lightly drizzle a little more olive oil over them.
  7. Season with salt and pepper, to taste.
  8. Place in oven and bake about 12-15 minutes or until tender and pliable.
  9. Remove from oven and set aside to cool.
  10. Pour half the jar of marinara sauce into a 9×13-inch baking dish.
  11. Tilt the dish left and right to spread the sauce evenly across the bottom. Set aside.
  12. Make the rollatini filling by beating the eggs in a medium bowl with ½ tsp. salt and ¼ tsp. pepper.
  13. Add the ricotta, spinach, Italian seasoning, and 1 cup of the mozzarella.
  14. Stir well to combine.
  15. Divide the filling evenly between all the eggplant slices, placing a scoop of filling onto the wide end of each slice.
  16. Roll each slice up and place seam side down on sauce in baking dish.
  17. Pour the remaining marinara sauce over each eggplant roll.
  18. Sprinkle top with remaining mozzarella cheese, then parmesan cheese.
  19. Bake about 20 minutes or until sauce is bubbly and cheese is melted.

Easy Chocolate Ganache

Chocolate Ganache | Pinky's Pantry
Chocolate Ganache is used as a filling, a frosting, or a glaze for cakes and pastries. It’s very easy to prepare. This recipe is wonderful made with a good quality chocolate like Scharffenberger chocolate, but it’s just as good made with chocolate chips.

Make sure the chopping board, bowl, and utensils you use are completely dry because water will cause the chocolate to seize when it’s melted. Also when working with ganache, bear in mind that while it’s warm, it’s liquid and pourable, but it thickens and firms as it cools. If you need to soften it, just pop it in the microwave for a few seconds and stir.

EASY CHOCOLATE GANACHE

  • 8 ozs. semisweet or bittersweet chocolate, finely chopped (or chocolate chips)
  • 1 cup heavy cream
  • 1 Tbsp. unsalted butter (optional)
  1. Place chocolate in a heatproof bowl.
  2. In a heavy saucepan, heat cream and butter until it just comes to a simmer.
  3. Pour hot cream over chocolate and let sit for a couple of minutes.
  4. Slowly stir with a wire whisk until smooth. Don’t whisk vigorously. You don’t want to whip air into it.

NOTE:

  • This recipe makes enough ganache to cover one 9-inch cake.
  • The ganache may be made up to 1 week ahead. Refrigerate in an airtight container and bring to room temperature before using.

Cornflake Crunch

Cornflake Crunch | Pinky's Pantry
My cousin, Pooh, was going to Las Vegas to take an FPC (Fundamental Payroll Certification) course so she could be certified as a payroll professional. Pooh is the Payroll Manager at her office and they were footing the bill for her trip. So she asked me if I would like to tag along. All I’d have to do was pay for my airfare since the hotel was already paid for. Of course, I said a resounding yes!

We spent all of last week in Vegas and we decided that while we were there, we should take the opportunity to try some of the fancy restaurants you read about in magazines and see on T.V. So we were at the Cosmopolitan looking to have some dessert one night and lo and behold, there was Christina Tosi’s Momofuku Milk Bar. I have the Momofuku cookbook. It was given to me by one of the nurses at work, but I have to admit I’ve yet to try a recipe from it.

We made a beeline for the Milk Bar and I ordered the Cereal Milk Soft Serve Ice Cream that I kept hearing people going on about. All I can say is O-M-G! OH MY GOD! Where has this been all my life? It was so good, I could have eaten 10 of them! I especially loved the crunchy topping they sprinkled over it. So of course, the first thing I did when I got home was to pull out my cookbook and make the family a batch of the crunchy topping, simply called Cornflake Crunch. If you like that combination of sweet and salty, you’ve got to give this a try. Sprinkle it over some ice cream and I promise you’ll be a fan for life!

CORNFLAKE CRUNCH
(from Christina Tosi’s Momofuku Milk Bar cookbook)

  • 5 cups cornflakes
  • ½ cup milk powder
  • 3 Tbsp. sugar
  • 1 tsp. kosher salt
  • 9 Tbsp. melted butter
  1. Preheat the oven to 275°F.
  2. Pour the cornflakes into a bowl and crush them to one-quarter of their original size.
  3. Add the milk powder, sugar, and salt and toss to mix.
  4. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  5. Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
  6. Cool the cornflake crunch before storing or using in a recipe.

NOTE:  Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.