Fruit Pizza

I've done this one before, BUT...........it's so stinking pretty!  And tasty!  It is the First Day of Freedom as we call it at our home.  The first day of Summer Vacation!  I LOVE IT!  The two oldest had a boating party with loads of fun friends, and Mems requested this fruit pizza.  I made the Gingie Snap version, but I'm including the regular Sugar Cookie version as well.  Then you can choose, or make one of each.  Do what you need to do.  It's fruit anyways, so you can eat it to your hearts content.

Here's to a great start to a beautiful summer.  Oh and by the way........ I thought the end of the world was coming this morning.  Did you see the partial eclipse of the moon.  It was quite early this morning.  5:04am to be exact.   I walked outside to go running with my girls and noticed a different moon than the almost full moon I observed last night.  Not one of my girls new what was going on either.  It startled me I will admit.  I hate when I don't feel in control.  A quick Google search confirmed the eclipse.  Sorry if you missed it.  It was lovely.  Enjoy some Fruit Pizza this week friends:)


Gingersnap Fruit Pizza

Gingersnap cookie:
3/4 c. butter
1 c. sugar
1 egg
1/4 c. molasses
2 3/4 c. flour
2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
1/2 t. ginger

Combine the butter, sugar, egg and molasses together until creamy. Add the dry ingredients. Mix completely. Pat the cookie dough into a large silver cookie sheet. Bake in a 350 'F oven for 10-15 mins. Until the crust is puffed in the middle. Don't over bake. That's bad. Once the crust is cool top with frosting.

Frosting:
1 8 oz. package of cream cheese
1 c. powdered sugar

Beat until combined. Fold in 1 8 oz. container of Cool Whip. Mix until combined. Spread on top of cooled crust and top with your favorite fresh fruit.

Kiwi
Strawberries
Raspberries
Blackberries
Mandarin Oranges
Fresh Pineapple
Pomegranate Seeds
Grape
Sliced Bananas
Whatever tickles your fancy.

Original Sugar Cookie Fruit Pizza

1 c. butter

2 c. sugar

4 eggs

Cream together and then add:

4 c. flour

1 t. salt

1 t. baking powder

1 t. baking soda

Mix until combined and press into a large silver cookie sheet.  This will make a pretty thick sugar cookie crust.  You can make it a little thinner if you want and just not put all the dough in the pan.  I have to spray my hands with Pam when I press the dough in.  Otherwise the dough is way too sticky and just makes a mess.  Bake in a  375'F oven for about 12 minutes.  The cookie will barely start to brown.  Cool and frost.

Frosting

1 8 oz. package of cream cheese

2 c. of powdered sugar

Beat until thick and smooth.

fold in a small carton of Cool Whip

You'll have extra frosting, but is that a bad thing?  Frost the cooled cookie with the frosting and then top with any assortment of fruit.  I had a ton of strawberries so I only used strawberries, but all fruit is welcome on this cookie.  Serve 

Horseradish Herb Butter

Horseradish Herb Butter with a few mushrooms.  The best steak ever!

I have raised 3 large carnivores at my house.  When the typical question is asked, "What do you want for dinner?"  The largest of the 3 has answered, "Steak!" since he was 2 years old.  I think the kid could eat steak for every meal.  Throw in a big beautiful salad and my oldest is in heaven!  The youngest man child in our home has been known to go on hunting trips with Grandpa and Uncle Eric, and have steak at every meal.  Not a petite or child portioned steak, but the 12 oz.-er.   I do remember a certain trip though to Lake Tahoe as a kid, and eating prime rib for 3 meals in a row.  Even breakfast!  Can you believe the breakfast buffet had prime rib?  So I guess my boys come by their love of meat naturally.

For Sunday dinner this last week we grilled some very lovely fillets.  The crowning glory for the meal though was the Horseradish Herb Butter we dotted on top of each steak.  Now friends, this would be the meal to serve for Father's Day!  Talk about man food.  It was easy and quick as well, and there were plenty of yummy sounds being made while it was being consumed.

I think I saw the recipe in the latest edition of Food Network Magazine, but I could be mistaken.   It could have been one of the others, but the recipe can be adapted to your specific tastes.  Next time I'm making a Blue Cheese Herb Butter.  Maybe Horseradish Blue Cheese Herb Butter.  Now that sounds delish!!  The butter would be great on corn on the cob, or even some lovely roasted veggies.  You get the idea.  It's not only steak that deserves to be doused with this butter.  You might as well slather everything in sight with this stuff.  It's that good!

Horseradish Herb Compound Butter

Recipe adapted from something I saw somewhere, but I can't remember:)

1 cube (1/2 c.) butter softened

2 big old T. horseradish (or to taste)

zest of 1/2 of a lemon

3 green onions chopped finely

salt 

pepper

In a bowl combine all the ingredients together into a smooth paste.  Plop the mixture onto a sheet of waxed paper and roll up like a Tootsie Roll.  Just do your best.  It doesn't have to be perfect.  Place the butter mixture in the fridge for at least an hour, or until the butter is hard again.  Grill your steaks, or fish, or veggies, and while they are still hot as can be, cut off a big slab of butter and set it right on top.  Let the butter melt, and dip everything in it.  The steak will become your new favorite.